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摘要：本文主要对燕麦小米豆乳饮料的制作工艺及影响其稳定性的因素进行了研究。结果表明，小黄豆以10%的浓度磨浆，熟燕麦片、小米以6%的浓度直接煮后打浆过滤。燕麦小米豆乳饮料的最佳配比为：豆乳60%、燕麦汁20%、小米汁20%，白砂糖添加量为燕麦小米豆乳的5%，此时饮料感官和稳定性最佳。为了能够进一步提高饮料稳定性，燕麦小米豆乳饮料中复合稳定剂的最佳添加量为：单甘酯0.10%、蔗糖酯0.10%、羧甲基纤文素钠0.05%、卡拉胶0.05%；均质条件为：均质压力25MPa、温度65℃、时间15min；此时饮料的离心沉淀率为0.98%、稳定系数为0.99。32441
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毕业论文关键词： 豆乳；燕麦；小米；调配；稳定性
Study on Preparation and Stability of Soymilk Beverage Containing Oats and Millet
Abstract：This paper mainly studied the processing technology and stability of oats and millet soymilk beverage. It turned out that when beans were grind into soymilk by hot water with 10% concentration, quick-cooking oats and millet were cooked with 6% concentration and then filtered, the proportion of oats juice, millet juice, soymilk and sugar was 20:20:60:5, the sensory quality and its stability was the best. In order to improve the stability of the drink, we need to add additional compound stabilizer. The formulation of compound stabilizer is as follows: the monoglyceride content was 0.10%, the sucrose ester content was 0.10%, the CMC-Na content was 0.05% and the carrageenan content was 0.05%. Besides, the soymilk beverage containing oats and millet should be homogenized at 25MPa, 65°C for 15min. Under the above said conditions, a stable beverage was obtained, with a centrifugation precipitating rate of 0.98% and a stability coefficient of 0.99.
Key Words：soymilk；oats；millet；formulation；stability
目 录
1 引言 1
1.1 燕麦及燕麦饮料的开发 1
1.2 小米及小米饮料的开发 2
1.3 豆乳饮料及其稳定性研究 3
1.3.1 豆乳 3
1.3.2 豆乳饮料 5
1.3.3 豆乳饮料的稳定性研究 5
1.4 本课题的立题背景、研究内容及意义 6
2 材料与方法 7
2.1 实验材料 7
2.2 仪器与设备 7
2.3 实验方法 8
2.3.1 燕麦小米豆乳饮料的制作 8
2.3.2 燕麦小米豆乳饮料的感官评定 8
2.3.3 燕麦小米豆乳饮料的稳定性评价 9
2.3.4 燕麦小米豆乳饮料理化指标的测定 10
3 结果与讨论 12
3.1 豆乳、燕麦汁、小米汁的制备 12
3.1.1 豆乳的制作研究 12
3.1.2 燕麦汁的制作研究 13
3.1.3 小米汁的制作研究 14
3.2 燕麦小米豆乳饮料的调配研究 14
3.2.1 小米汁对豆乳风的影响 14
3.2.2 燕麦汁对豆乳风的影响 15
3.2.3 白砂糖对豆乳风的影响 15
3.2.4 燕麦小米豆乳饮料配方的确定 15
3.3 乳化剂、增稠剂对燕麦小米豆乳饮料稳定性的影响 17
3.3.1 单甘酯对燕麦小米豆乳饮料稳定性的影响 17
3.3.2 蔗糖酯对燕麦小米豆乳饮料稳定性的影响 18
3.3.3 羧甲基纤文素钠对燕麦小米豆乳饮料稳定性的影响 18
3.3.4 卡拉胶对燕麦小米豆乳饮料稳定性的影响 19
3.3.5 复配稳定剂的配比确定 20
3.4 均质对燕麦小米豆乳饮料的稳定性研究 22