基于Turbiscan稳定性分析仪技术研究微细化处理在燕麦豆乳中的应用  

Application of micronized treatment in oat- soybean beverage using turbiscan technology

作　　者：白洁 彭义交 李玉美 田旭 刘丽莎 郭宏 

机构地区：[1]北京食品科学研究院/北京市食品研究所,北京100162

出　　处：《食品工业科技》2015年第13期108-112,共5页Science and Technology of Food Industry

摘　　要：本文以燕麦、豆粉为原料,采用α-淀粉酶酶解制备燕麦豆乳饮料,利用Turbiscan稳定性分析仪结合物理方法分别研究了干法筛粉处理、湿法胶体磨及高压均质处理对燕麦豆乳饮料稳定性指数、表观粘度、离心沉淀率、分层高度及透光率等的影响,评价样品的稳定性。结果表明:经胶体磨后再两遍高压均质处理的样品体系稳定性最高,显著优于其他微细化处理方式(p<0.05),符合谷物饮料标准。利用Turbiscan测定的结果与物理方法测定的样品离心沉淀率、透光率及粘度等指标具有很好的一致性,说明Turbiscan在谷物饮料中具有很好的应用前景。In this paper, oats and soybean were used as raw material to make up oat-soybean beverage which were hydrolyzed by co-amylase. Meanwhile the influence of dry sieving, wet colloid milling and homogeneous processing on the stability index, apparent viscosity, centrifugal sedimentation rate, stratification height and light transmittance of oat-soybean beverage were respectively studied by Turbiscan stability analyzer combined with physical methods.The results showed that stability of the sample system treated by colloid mill processing and homogenization twice was significantly higher than other micronized treatment and accorded with the standard of cereal beverage. The results of Turbiscan test had very good consistency with the index of centrifugal sedimentation rate,light transmittance and viscosity determined by physical methods. It indicated that Turbiscan test had a very good application prospect in the cereal beverage.

关 键 词：Turbiscan稳定性分析仪 微细化 燕麦豆乳 稳定性 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]