128. The Application of the GSI in the Preservation and Quality Control of Oat Beverage

The purpose of this paper is to introduce the concept of Globle stability index (GSI) in the quality control of oat beverage. The Q10 value of oat beverage was determined by protracting the GSI curve. The results showed that the Q10 were 1.40 and 3.00, respectively, when the temperatures were changed from 28 to 38 °C and 38 to 48 °C. The GSI indicator of oat beverage was established. The key factors of the quality control of oat beverage were total acid, total sugar, viscosity, soluble solids, precipitation, chromatic aberration, and pH. The GSI equation was y = 0.9889e−0.001x, R = 0.9898. The impact factors of the simplified GSI test through experiments and data processing were determined, included soluble solids, precipitation, color, and pH. The simplified GSI equation was y = 1.0021e−0.0012x, R = 0.9746. The GSI indicator of oat beverage was established through the application of the two curves. That provided technical preparation for the production of oat beverage.