以生牛乳、酶解燕麦粉为原料，以感官评价为指标，利用响应面法对燕麦酸奶的最佳配方进行优化。结果表明，燕麦酸奶的最佳配方为酶解燕麦粉添加量4．2％、蔗糖添加量8．0％、乳清蛋白粉添加量1．2％。研制的燕麦酸奶具有燕麦的独特香味，组织细腻，风味俱佳。%Using raw milk and hydrolyzed oat powder are used as raw material ,the optimal formula of oat yogurt was optimized by response surface method .Using sensory evaluation as an indicator .The optimal formula of oat yogurt were as follows:enzymatic hydrolysis of oat powder 4.2%,sucrose 8.0%,whey protein powder 1 .2%.The yogurt obtained with this technology has special oat flavor ,taste and smooth ,good taste .
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