Optimization of Formulation and Processing Process of Milk Drink Supplemented with Whole Oat Kernels

作者：Peng YU

摘要：The objective of this study was to study the stability of oat kernel-supplemented milk from two perspectives of formulation and processing process,with centrifugal precipitation rate,viscosity and sensory score as evaluation indices.After optimization,the results show that the optimal compound stabilizer formula was obtained as follows:0.04%gellan gum,0.020%carrageenan,0.020%sodium carboxymethyl cellulose and 0.20%microcrystalline cellulose.With single-factor experiments and orthogonal array design,the optimal processing process that provided the best stability as well as good taste was determined as follows:batching temperature 50℃,hydration time 40 min,homogenization pressure 30 MPa and filling temperature 15℃.

发文机构：Shanghai Engineering Research Center of Dairy Biotechnology/State Key Laboratory of Dairy Biotechnology/Dairy Research Institute/Bright Dairy & Food Co.

关键词：MilkOatkernelStabilityFORMULATIONProcessingprocess

分类号： O17[理学—基础数学]