A Study Of Technology And Properties Of The Oats Compound Beverage Agent

On the basic ingredients analysis of the oats which was the main material, the enzymolysis technology of oats, the formula of oats compound beverage and the processing technology of its beverage agent have been studied. Then studied its main physical properties and quality indexes. Through studying the changing rule of main qualities during the storage of agent, the dynamic model of the color change was established, the same as the dynamics models of storage life prediction.With the content of soluble solid for index, based on the single-factor experiment, used orthogonal experiment to optimize the best enzymolysis condition which was obtained as follows:1:15of solid-material ratio,0.2%of a-amylase dosage, keeped for1.5hour under the conditions of70℃.The formula of oats compound beverage was studied with the sensory qualities for index by the response surface analysis experiment. The best formula was as follows:oats liquid content80%, whole milk powder content1.49%, white granulated sugar content2.94%, citric acid content0.14%.With the stability coefficient of beverage for index, the compound stabilizer was obtained as follows:0.25%of xanthan gum dosage,0.10%of alginate dosage. The best homogeneous condition was as follows:twice under the conditions of50℃,40MPa.Through vacuum concentration, the concentration condition was studied with the beta glucan dosage and sensory qualities of concentrated solution and reducing solution for index. The ultimate concentration condition was triple concentrated under70℃for25minutes.Taking the powder collecting rate and moisture content for the index, the best process condition of spray drying was obtained based on the study of concentrated solution spray drying:14%of maltodextrin dosage, system inlet air temperature180℃, feed liquid flow rate50mL/min.Taking the chromatic value Wh of the beverage agent as the quality factor, the result of the beverage agent Wh change belongs to the zero order reaction was obtained by tracking test of the color changing in storage time. Taking the chromatic value Wh of the beverage agent as the quality evaluation indicators, the storage life was studied. The retention period of the beverage agent was forecasted and the dynamics models of storage life prediction was established which was0=320.17-5.5C.