师园园，刘洋，李学冉，孙聪聪，刘静雪

（吉林农业科技学院食品工程学院，吉林 吉林 132101）

摘要：本论文以燕麦为主要原料，并对燕麦乳饮料的制作工艺进行了研究，通过单因素实验与正交试验，确定燕麦乳饮料的最佳配方。结果表明：当燕麦汁添加量为80%、全脂奶粉添加量为8%、白砂糖添加量为8%、柠檬酸添加量为0.06%时，该饮料带有酸甜口感且含有燕麦风味的酸化乳饮料。该饮料口感协调、组织状态均匀稳定并具有燕麦营养特性。

关键词：燕麦；乳饮料；工艺

Preparation of Oat Milk Beverage

SHI Yuan-yuan，LIU Yang，LI Xue-ran，SUN Cong-cong，LIU Jing-xue

（College of Food Engineering，Jilin Agricultural Science and Technology College，Jilin 132101，China）

Abstract: In this paper，oatmeal was used as the main raw material，and the production process of oat milk beveragewas studied. The optimum formula of oat milk beverage was determined by single factor test and orthogonal test. Theresults showed that when the amount of oatmeal was 80%，the amount of whole milk powder was 8%，the amount ofwhite sugar was 8% and the content of citric acid was 0.06%. The beverage was sweet and sour taste and containedoatmeal Acidized milk beverages. Taste coordination，uniform state of organization and oat nutritional characteristics.

Key words: oats；milk drinks；process

（2017年第20卷第2期）