Optimization of Formulation and Processing Process of Milk Drink Supplemented with Whole Oat Kernels

The objective of this study was to study the stability of oat kernel-supplemented milk from two perspectives of formulation and processing process, with centrifugal precipitation rate, viscosity and sensory score as evaluation indices. The results show that after optimization, the optimal compound stabilizer formula was obtained as follows: 0.04% gellan gum, 0.020% carrageenan, 0.020% sodium carboxymethyl cellulose and 0.20% microcrystalline cellulose. By using single-factor experiments followed by orthogonal array design, the optimal processing process that provided the best stability as well as good taste was determined as follows: batching temperature 50℃, hydration time 40 min, homogenization pressure 30 MPa and filling temperature 15 ℃.