中国食品添加剂2025，Vol.36Issue(5)：89-95,7.DOI:10.19804/j.issn1006-2513.2025.5.012
燕麦谷物饮配方及生产工艺研制
Development of oat cereal beverage formula and production process
王婧宜 1林莉 1金越 1王晓成1
作者信息
- 1. 北京三元食品股份有限公司,北京市乳品工程技术研究中心,北京 100163
- 折叠
摘要
Abstract
In this study,enzymatically hydrolyzed oat flour was selected as the main raw material after preliminary screening of raw materials.Sunflower oil and inulin were added in the oat cereal beverage.Using sensory scores as indicators,the formula of oat cereal beverage was optimized through orthogonal experiments.The optimal formula was obtained as:10%oat powder,1.2%sunflower oil and 1.5%inulin.The product was hydrated at 55℃for 1 h,the homogenization pressure was 300 bar,and the Ultra-high temperature sterilization condition was(141±2)℃/4s.The accelerated shelf-life test and microbial detection results showed that the product could be stored at room temperature for 9 months.关键词
燕麦谷物饮/配方优化/工艺优化/微生物检测Key words
oat cereal beverage/formula optimization/process optimization/microbial detection分类
轻工业引用本文复制引用
王婧宜,林莉,金越,王晓成..燕麦谷物饮配方及生产工艺研制[J].中国食品添加剂,2025,36(5):89-95,7.
