香蕉燕麦酶解饮料的研制及其稳定性研究

Development of banana and oat enzymolysis beverage and study on its stability

以香蕉和燕麦为原料,将香蕉护色磨浆与燕麦酶解后制得的浆,比例混合,辅以乳化剂,稳定剂和白糖进行试验研究,配制出好喝又营养的香蕉燕麦酶解饮料。通过单因素和响应面试验最终确定香蕉浆添加量为2.53%,燕麦酶解液添加量为85%,白糖添加量为5.5%;确定最佳的乳化剂为:硬脂酰乳酸钠+蔗糖脂肪酸酯(1∶1复配),添加量为0.015%,最佳的稳定剂为卡拉胶+刺槐豆胶+黄原胶(1∶1∶1复配),添加量为0.03%,制备出风味独特而且稳定性良好的香蕉燕麦酶解饮料。

In this paper, banana and oat were used as raw material. After color protection treatment, the banana was defibrinated and percentage mixed with oat enzymolysis juice, emulsifier, stabilizer and sugar to prepare a deli- cious and nutritional beverage. Based on the results of single factor and response surface experiments, the best basic recipe was obtained as followes： 2.53% banana pulp,85% oat enzymolysis juice,5.5% sugar, stearyl sodium lactate plus sucrose esters（ 1：1 ）1.5%o as the best emulsifier, carrageenan plus locust bean gum plus xanthan gum（ 1： 1：1 ） 0. 3%0 as the best stabilizer. Using this recipe, we prepared a kind of banana and oat enzymolysis beverage with dis- tinctive flavor and good stability.