以大麦为原料,经过烘焙,粉碎,酶解后,加入白砂糖,乳化剂,亲水胶体,稻米油,来制备大麦饮料乳状液,通过单因素确定最佳的乳化剂、亲水胶体,在单因素实验的基础上,以电位、乳化稳定系数ESI、多分散系数PDI为响应值,利用响应面优化方法(RSM)中的Box-Behnken方法确定最优的配方比,得到的最优条件为:柠檬酸单甘脂0.2%,SMS 0.1%,稻米油0.9%,黄原胶0.07%,卡拉胶0.3%,此时的电位为-43.5 mV,ESI为100%,PDI为0.419。验证试验的电位为(-42.7±0.9)mV,ESI为(100±0.0)%,PDI为0.414±0.023。

Barley beverage was prepared by thermostable amylase hydrolysis. In order to choose appropriate stabilizers,the influence of emulsifiers and hydrocolloids on the stability of barley emulsion was studied by single factor expreiment. Then the main emulsion components were studied by response surface methodology( RSM). The physicochemical properties considered as response variables were zeta potential,emulsion stability( ESI),polydispersity index( PDI). The overall optimum component is: 0. 2% Citrem,0. 1% SMS,0. 9% rice bran oil,0. 07% xanthan gum and 0. 3% carrageen.