Abstract: The formulation and processing conditions of milk drink added with whole oat kernels were optimized for improved stability. The centrifugal sedimentation rate, viscosity and sensory evaluation score were considered as response variables. The optimal combination of stabilizers obtained was 0.04% gellan gum, 0.020% carrageenan, 0.020% sodium carboxymethylcellulose, and 0.20% microcrystalline cellulose. By using single factor experiments followed by orthogonal array design, the optimal processing conditions that provided the best stability as well as good taste were determined as follows: bathing temperature 50 ℃, hydration time 40 min, homogenization pressure 30 MPa, and filling temperature 15 ℃.

Key words: milk drink added with oat, grains, stability, formulation, processing technology

摘要： 从配方和工艺2 个角度研究颗粒型燕麦牛乳的稳定性，以离心沉淀率、黏度和感官评分作为评价指标。结果表明：对稳定剂进行优化后，得到最佳复配稳定剂配方为结冷胶添加量0.04%、卡拉胶添加量0.020%、羧甲基纤维素钠添加量0.020%、微晶纤维素添加量0.20%；对配料温度、水合时间、均质压力和灌装温度4 个影响体系稳定性的工艺点进行单因素试验，继而设计正交试验，得到最佳参数组合为配料温度50 ℃、水合时间40 min、均质压力30 MPa、灌装温度15 ℃，此条件下产品稳定性最佳，口感良好。

关键词: 燕麦牛乳, 颗粒, 稳定性, 配方, 工艺