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 delicious 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‰ as the best emulsifier,carrageenan plus locust bean gum plus xanthan gum(1∶ 1∶ 1)0.3‰ as the best stabilizer.Using this recipe,we prepared a kind of banana and oat enzymolysis beverage with distinctive flavor and good stability.