模糊综合评判法优化均质作用对花生奶稳定性的研究  

Optimization of homogenizing function on the stability of peanut milk by fuzzy comprehensive evaluation

作　　者：李晓静[1] 王楠[1] 刘云囡 韩宗元[1] 

机构地区：[1]沈阳工学院生命工程学院,沈阳抚顺113122

出　　处：《粮食与油脂》2016年第7期30-34,共5页Cereals & Oils

基　　金：校大学生创新项目(DC2015025;DC2015023);校重大课题支持基金项目(ZD201602)

摘　　要：通过均质机均质,并采用模糊综合评判同时保证花生奶的感官评价和稳定性。结果表明:均质温度60℃、均质频率14 000 r/min、均质次数2次、均质时间4 min时,花生奶的感官评价值30.91±0.07,稳定系数92.53%±0.25%,同时达到最大。通过光学显微镜观察,均质机可以将脂肪球剪切为小颗粒,提高花生奶的稳定系数,使花生奶水包油型乳化体系保持稳定。By homogenizer and the fuzzy comprehensive evaluation could make sure that the sensory evaluation and stability of peanut milk reached the highest value at the same time. The results showed that homogenizing temperature was 60 ℃,homogenizing frequency was 14 000 r/min,homogeneous trials was twice,homogenizing time was 4 min. under these conditoions,sensory evaluation value was 30.91±0.07 and stability coefficient was 92.53±0.25%, reached the maximum simultaneously. By optical microscope,homogenizer was able to make fat globules become small particles to improve the stability coefficient,which could keep oil–in–water emulsion system stable.

关 键 词：均质作用 模糊综合评判 花生奶 稳定性 感官评价 

分 类 号：TS201.1[轻工技术与工程—食品科学]