[目的]以生鲜水牛乳、冷萃冻干阿拉比卡咖啡粉为主要原料,赤藓糖醇、稀奶油和食品添加剂等为辅料,研发一种新型、质量稳定的阿拉比卡风味咖啡饮料。[方法]采用单因素试验筛选出最优单因素水平,并在此基础上,采用正交试验和感官评价方法优化阿拉比卡风味咖啡饮料的制备工艺,得到最佳制备工艺配比,以100 g成品质量为基础确定最佳制备工艺参数。[结果]生鲜水牛乳添加量为45.00%、冷萃冻干阿拉比卡咖啡粉添加量为0.55%、稀奶油添加量为1.70%、赤藓糖醇添加量为3.50%、食品添加剂（单双甘油脂肪酸酯、硬脂酰乳酸钠、蔗糖脂肪酸酯、卡拉胶、三聚磷酸钠、碳酸钾）添加量为0.20%、食用盐添加量为0.03%时,制得阿拉比卡风味水牛乳咖啡饮料口感层次丰富、酸质、咸苦味柔和、余韵醇厚顺滑,货架期内质构稳定,为阿拉比卡风味水牛乳咖啡饮料的工业化生产提供参考。[结论]本研究通过单因素试验、正交试验及感官评价数据,确定了影响阿拉比卡风味水牛乳咖啡饮料品质的因素及制备工艺参数,该产品的开发研究增加了水牛乳咖啡饮料的产品形式,有广泛及良好的市场前景。

[Objective] A new type of Arabica-flavored coffee beverage with stable quality was developed using fresh buffalo milk and cold-brew freeze-dried Arabica coffee powder as the primary ingredients,supplemented with erythritol,light cream and food additives as auxiliary ingredients. [Method] The optimal single-factor level was screened out through single-factor experiments. On this basis,orthogonal experiments and sensory evaluation methods were used to optimize the preparation process of Arabica-flavored buffalo milk coffee beverage,obtaining the best preparation process ratio. The optimal preparation process parameters were determined based on the mass of 100 g of the final product. [Result] The addition amount of fresh buffalo milk was 45.00%,cold-brew freeze-dried Arabica coffee powder was 0.55%,light cream was 1.70%,erythritol was 3.50%,food additives（mono- and diglycerides fatty acid esters,sodium stearoyl lactylate,sucrose fatty acid esters,carrageenan,sodium tripolyphosphate and potassium carbonate）was 0.20%,and edible salt was 0.03%.The Arabica-flavored buffalo milk coffee beverage had a rich and layered taste,with a mild acidity, saltiness and bitterness,and a mellow and smooth aftertaste.The texture remained stable during shelf life,providing a reference for the industrial production of Arabica-flavored buffalo milk coffee beverages. [Conclusion] Based on single-factor experiments,orthogonal experiments and sensory evaluation data,this study identified the key factors affecting the quality of Arabica-flavored buffalo milk coffee beverages and the preparation process parameters. The development and research of this product have expanded the variety of buffalo milk coffee beverages,and it has a broad and promising market prospects.