以咖啡、燕麦为主要原料开发燕麦拿铁饮料,通过单因素试验和正交试验设计,以感官评分为评价指标确定原料最佳配比,并探讨不同稳定剂组合对目视浮油感官评分、离心沉淀率、粒径分布、LUMiFuge快速稳定性表征的影响确定最佳稳定剂组合方案。结果表明,燕麦拿铁饮料的最佳配比为冻干咖啡粉添加量为1.6%、酶解燕麦粉添加量为11%、亚麻籽油添加量为0.5%、白砂糖添加量为4%(均为质量分数);最佳稳定剂组合方案为m(微晶纤维素)∶m(单、双甘油脂肪酸酯)∶m(硬脂酰乳酸钠)∶m(卡拉胶)=3∶2∶2∶1(添加量为0.4%),在此条件下所得制品兼具咖啡、燕麦的风味,感官评分高,具备良好的贮藏稳定性,对燕麦拿铁饮料相关理化指标进行测定,可溶性固形物为(15.09±0.04) g/100g,蛋白质含量为(1.51±0.16) g/100g,脂肪含量为(1.27±0.09) g/100g,膳食纤维含量为(1.87±0.07) g/100g,β-葡聚糖含量为(486.75±0.49) mg/100g,咖啡因含量为(358±0.21) mg/kg,卫生指标符合国家相关标准。
The oat latte beverage was developed with the main raw materials of coffee and oat, through single factor test and orthogonal test design, the sensory score was used as the evaluation index to determine the best ratio of raw materials. The influence of different stabilizer combinations on the visual slick sensory score, centrifugal precipitation rate, particle size distribution, and LUMiFuge rapid stability characterization were discussed to determine the best stabilizer combination. The results showed that the best ratio of oat latte beverage was 1.6% of freeze-dried coffee powder, 11% of enzymatic oatmeal powder, 0.5% of linseed oil, and 4% of white sugar. The best stabilizer combination was microcrystalline cellulose∶mono-and di-glycerin fatty acid esters∶sodium stearoyl lactylate∶carrageenan=3∶2∶2∶1 (addition of 0.4%). Under these conditions, the product had the flavor of coffee and oat with high sensory scores and had good storage stability. Related physical and chemical indexes were determined, the soluble solids content was (15.09±0.04) g/100g, the protein content was (1.51±0.16) g/100g, the fat content was (1.27±0.09) g/100g, the dietary fiber content was (1.87±0.07) g/100g, β-glucan content was (486.75±0.49) mg/100g, the caffeine content was (358±0.21) mg/kg, respectively, and the sanitary indicators met the requirements of relevant national standards.
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