均质工艺对燕麦浆稳定性影响的研究  

Study on influence of homogenization parameters on the stability of oats milk

作　　者：汪丽萍[1] 朱亚婧 冯叙桥[2] 谭斌[1] 

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

出　　处：《食品工业科技》2014年第18期324-327,354,共5页Science and Technology of Food Industry

基　　金："十二五"国家科技支撑计划课题(2012BAD34B08)

摘　　要：主要针对燕麦浆的稳定性问题,利用稳定性分析仪和激光粒度仪分别测定了稳定性指标(Slope值)和粒度分布(D4,3),研究了均质压力和均质次数等工艺参数对燕麦浆稳定性的影响。结果表明,采用50MPa下均质两次的燕麦浆颗粒平均粒径(D4,3)达到7.5μm,浆液稳定性好(Slope:1.43%/h)。This paper mainly aimed at the stability problem of oats milk ,the pressure and numbers of homogenization on the stability of oats milk by using dispersion analyzer and laser particle size analyzer was studied. The results showed that the oats milk with the particle size of 7.5μm and Slope values of 1.43%/h were more stable when the homogenization condition was 50MPa for two cycles.

关 键 词：燕麦浆 稳定性 粒度 均质 

分 类 号：TS201.1[轻工技术与工程—食品科学]