米乳饮料稳定性与脂肪球粒径之间的关系初探  

Study of the Relationship between Rice Milk Stability and Oil Particles Distribution

作　　者：傅亮[1] 田利春[1] 王丽丽[1] 

机构地区：[1]暨南大学食品科学与工程系,广州510632

出　　处：《农产品加工（下）》2006年第1期36-37,共2页Farm Products Processing

基　　金：广州市科技计划项目"功能性大米饮料的研制及中试应用"阶段成果(2004Z3-E0291)。

摘　　要：在制备米乳饮料的过程中,采用不同的高压均质工艺参数对米乳饮料进行均质和稳定化,实验结果证明,不同的均质工艺参数对米乳的稳定性影响很大。影响米乳稳定性的主要原因是脂肪球的粒径,当脂肪球粒径为7.343μm时,米乳饮料稳定;脂肪球粒径为0.394μm时,米乳不稳定,脂肪会明显上浮。In the process of preparing rice milk, rice milk will be stabilized by the way of high pressure homogenization pro- cess with different parameters. Results show that different parameters will produce totally different oil particle size distribution and different stability. Rice Milk with oil Particle size 7.343 μ m will be very stable and with 0.394 μ m will be very unstable. A result shows that the stability of Rice Milk has very close relationship with oil particle size distribution.

关 键 词：米乳饮料 脂肪球 粒径 稳定性 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程] X53[轻工技术与工程—食品科学与工程]