CAJ | 학술논문

以燕麦为主要原料，研制开发一种新型植物饮料。通过正交试验得出燕麦淀粉的最佳酶解工艺参数为，料水比1∶15，α-淀粉酶添加量0.2%，酶解温度70℃，酶解时间1.5h。通过单因素和响应面实验得出复合饮料的最佳配方为燕麦汁80%，全脂奶粉1.49%，白砂糖2.94%，柠檬酸0.14%。在饮料加工中，添加0.25%黄原胶和0.1%果胶作为稳定剂，在均质温度50℃和均质压力40MPa条件下均质两次。研制出的饮料营养丰富、酸甜可口、组织细腻，并且具有一定的保健功能，符合市场消费需求，具有广阔发展前景。
이연맥위주요원료，연제개발일충신형식물음료。통과정교시험득출연맥정분적최가매해공예삼수위，료수비1∶15，α-정분매첨가량0.2%，매해온도70℃，매해시간1.5h。통과단인소화향응면실험득출복합음료적최가배방위연맥즙80%，전지내분1.49%，백사당2.94%，저몽산0.14%。재음료가공중，첨가0.25%황원효화0.1%과효작위은정제，재균질온도50℃화균질압력40MPa조건하균질량차。연제출적음료영양봉부、산첨가구、조직세니，병차구유일정적보건공능，부합시장소비수구，구유엄활발전전경。
The plant beverage was developed by using oats as the main raw material. Orthogonal test was designed to determine the enzymolysis condition which was obtained as follows: 1:15 of solid-material ratio, 0.2 % of α-amylase dosage, kept for 1.5 hour under the conditions of 70 ℃. The formula of oats compound beverage was studied by the response surface analysis experiment: oats liquid content 80 %, the content of whole milk powder 1.49%, white granulated sugar 2.94 %, citric acid 0.14 %. The compound stabilizer was obtained as follows: 0.25 % of xanthan gum dosage, 0.1 % of pectin dosage. Using orthogonal experiment, the best homogeneous condition which was obtained as follows:twice under the conditions of 50℃, 40 MPa. The beverage obtained was characterized by a overall nutrition, delicate texture, pleasant sweetness and sourness and some concern constitutional function. It can also fit the requirement of consumers, so the beverage has a wide develop foreground.