谷物饮品稳定性的研究进展  

Research progress on stability of cereal beverage

作　　者：朱亚婧 冯叙桥[1,3] 汪丽萍[2] 田晓红[2] 刘明[2] 吴娜娜[2] 谭斌[2] 

机构地区：[1]沈阳农业大学,辽宁沈阳110866 [2]国家粮食局科学研究院,北京100037 [3]渤海大学,辽宁锦州121013

出　　处：《粮油食品科技》2013年第6期18-21,共4页Science and Technology of Cereals,Oils and Foods

基　　金："十二五"国家科技支撑计划课题(2012BAD34B08-04);"十二五"国家科技支撑计划课题(2012BAD34B05)

摘　　要：谷物饮品在生产贮藏过程中常发生沉降、漂浮、分层等现象,制约了谷物饮品的流通和发展,造成商品价值的下降。从乳化剂、增稠剂、酶解工艺和均质工艺等方面探讨了其对谷物饮品稳定性的影响;介绍了几种常用乳化剂、增稠剂、酶制剂的特性及其在谷物饮品中的应用以及均质温度、压力等工艺参数对谷物饮品稳定性的影响。Phenomena, such as sedimentation,flotage and delamination,usually appeared during the produc tion and storage of cereal beverage,which restricted the cereal beverage＇ s circulation and development and devaluated the merchandise. The influence of emulsifying agent, thickening agent, enzymatic hydrolysis and homogeneous process on the stability of cereal beverage was discussed. The characteristics of some common e mulsifying agent,thickening agent and enzyme preparation and their application in cereal beverage as well as the effect of pressure and temperature of homogenization on the stability of cereal beverage were introduced.

关 键 词：谷物饮品 稳定性 乳化增稠剂 酶解 均质 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]