粒径分析法优化均质及杀菌工艺对红树莓乳饮料稳定性影响  

The effect on stability of the red-raspberry milk beverage for homogeneous and sterilization technology through particle size analysis

作　　者：李萌萌[1] 吕长鑫[1] 杨华[1] 刘苏苏[1] 芦宇[1] 石超[1] 朱诗萌[1] 

机构地区：[1]渤海大学化学化工与食品安全学院,渤海大学食品科学研究院,辽宁省食品安全重点实验室,辽宁省高校重大科技平台"食品贮藏加工及质量安全控制工程技术研究中心",辽宁锦州121013

出　　处：《食品工业科技》2014年第13期229-232,共4页Science and Technology of Food Industry

基　　金："十二五"国家科技支撑计划项目(2012BAD29B06);辽宁省科技厅农业攻关计划项目(2011205001);辽宁省食品安全重点实验室暨辽宁省高校重大科技平台开放课题项目(LNSAKF2011028)

摘　　要：通过离心沉淀法研究均质和杀菌工艺对红树莓乳饮料稳定性的影响。以沉淀率、黏度和粒径分布变化为指标,确定均质的温度、压力及杀菌方式对其稳定性的影响。结果表明:均质压力20MPa、温度60℃时,产品沉淀率最小为0.49%,最适黏度为6.31mPa·s,平均粒径最小为531.2nm;采用350MPa、30℃、15min超高压杀菌的产品稳定性明显优于其它杀菌方法,产品沉淀率最小为0.47%,最适黏度为6.52mPa·s,平均粒径最小为525.0nm时,红树莓乳饮料的稳定性最优。The stability of red-raspberry milk beverage was studied by centrifugal sedimentation method.The effectof homogeneous temperature, homogeneous pressure and sterilization method which influenced the stabilitydegree was verified on the precipitation rate,viscosity and particle size distribution changes as index components.The result showed that the homogeneous pressure was 20MPa and the homogeneous temperature was 60℃,theminimum precipitation rate of product was 0.49% ,the suitable viscosity was 6.31mPa. s and the minimum particlesize was 531.2nm. The conditions of high pressure sterilization were 350MPa, 30℃, 15min, the stability of milkbeverage was much better than other sterilization method.The minimum precipitation rate of product was 0.47%,the suitable viscosity was 6.52 mPa. s and the minimum particle size was 525.0nm, which the best stability wasachieved.

关 键 词：粒径分析 红树莓乳饮料 均质 杀菌 稳定性 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]