谷物浓浆稳定性影响因素研究进展  

Research progress on the factors affecting the stability of cereal juice

作　　者：刘贤雍 张玥[1] 付成丽 郭娜[1] LIU Xian-yong;ZHANG Yue;FU Cheng-li;GUO Na(College of Food Engineering,East University of Heilongjiang,Harbin 150086,Heilongjiang,China;Technology Ceeter,Zhejiang Liziyuan Food Co.,Ltd.,Jinhua 321000,Zhejiang,China)

机构地区：[1]黑龙江东方学院食品工程学院,黑龙江哈尔滨150086 [2]浙江李子园食品股份有限公司技术中心,浙江金华321000

出　　处：《粮食与油脂》2022年第5期7-11,共5页Cereals & Oils

基　　金：黑龙江省自然科学基金联合引导项目(LH2021C076);2019年度联合乳品学院研究生导师开放基金项目(LHXYDS201902);黑龙江东方学院横向科研课题(HDFKY190120)。

摘　　要：分别从原料的筛选、稳定剂添加的种类与用量、工艺要点及参数等几方面综述了谷物浓浆稳定性的影响因素,分析了相应的改进措施,并对我国未来谷物浓浆的发展及前景进行展望,为后续研发生产提供基础依据。The factors affecting the stability of cereal juice from the aspects of the screening of raw materials,the types and dosage of stabilizer,process points and parameters were summarized.The corresponding improvement measures were analyzed,and the future development and prospect of cereal juice in China were prospected,which provided the basis for the subsequent research and development of production.

关 键 词：谷物浓浆 稳定性 原料筛选 稳定剂 工艺要点 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]