超高压处理提高鲜橙汁果乳稳定性研究  

Study of the Enhanced Stability of Fresh Orange Juice Milk Beverage by Ultra-high Pressure Processing

作　　者：金湘云 潘见[1] 张恩广[1] 孟飞龙[1] 

机构地区：[1]合肥工业大学,农产品生物化工教育部工程研究中心,合肥230009

出　　处：《食品工业》2014年第6期83-86,共4页The Food Industry

基　　金：安徽省科技厅农产品加工中试系统与关键技术装备研究科技计划项目(2011akkg1121)

摘　　要：为提高鲜果乳稳定性,解析高压增稳机制,以离心沉淀率为稳定性考察指标,采用正交试验方法优化超高压处理鲜橙汁果乳工艺条件,并考察乳蛋白沉淀量最大时所对应的pH变化。结果表明,当压力400 MPa,时间15 min,温度20℃时,超高压鲜橙汁果乳的稳定性最佳,其离心沉淀率为14.50%,较未处理果乳降低了35.84%,差异显著,且乳蛋白最大沉淀pH从4.50增高到4.80,显著偏离果乳自身pH 4.00。说明,通过调整超高压处理条件,可以部分提高鲜果乳的稳定性。This study aimed at enhancing the stability of trestl orange jmce milk 19everage ancl proolng the meclaanlsm oIenhancement by ultra-high pressure （UHP） processing. Using the centrifugal sedimentation rate as an indicator of stability,UHP processing parameters were optimized by orthogonal experimental method and the shift of pH at the maximum precipitationof lactoprotein was investigated. The results showed that the UHP fresh orange juice dairy beverage had the best stability atpressure of 400 MPa, time of 15 min and temperature of 20 ℃. The centrifugal sedimentation rate was 14.50%, significantlydecreasing by 35.84% compared to the untreated counterparts. Moreover, the pH at the maximum precipitation of lactoproteinincreased from 4.50 to 4.80, dramatically deviating fi＇om the intrinsic pH value 4.0 of dairy beverage, which indicated it waspossible to partially enhance the stability of fresh dairy beverage by adjusting the UHP processing parameters.

关 键 词：超高压 鲜橙汁果乳 稳定性 最大沉淀pH 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]