高压均质对天冬饮料稳定性的影响及其粒径表征  

Effect of High Pressure Homogenization on Stability of Asparagus Beverage and Its Particle Size Characterization

作　　者：晏飞利 刘丹 陈艾萌 吕向阳 吴佳慧 陈彦[2] 刘军 涂坤 YAN Feili;LIU Dan;CHEN Aimeng;LV Xiangyang;WU Jiahui;CHEN Yan;LIU Jun;TU Kun(Neijiang Academy of Agricultural Sciences,Sichuan Province,Neijiang 641099,China;School of Materials and Chemistry,Southwest University of Science and Technology,Mianyang 621010,China;Agriculture and Rural Affairs Rural of Weiyuan County,Weiyuan 642450,China)

机构地区：[1]四川省内江市农业科学院,四川内江641099 [2]西南科技大学材料与化学学院,四川绵阳621010 [3]威远县农业农村局,四川威远642450

出　　处：《现代食品》2022年第11期63-66,共4页Modern Food

基　　金：四川省科技计划项目(2020JDRC0143);四川省科技计划项目(2022YFN0032)。

摘　　要：本研究对不同高压均质条件下天冬饮料的稳定性进行评价以筛选最佳的均质参数,并表征其均质前后的粒径变化。结果表明,天冬饮料在一级均质压力为90 MPa、二级均质压力为60 MPa、均质次数为4次时能达到最佳的均质效果,稳定系数为0.86±0.02,均质后天冬饮料的平均粒径由均质前的1560.2 nm减小到509.3 nm,多分散指数也由0.348减小到0.109。The stability of Asparagus beverages under different high pressure homogenization conditions was studied to select the optimal parameters,and the particle size changes before and after homogenization were characterized.The results instructed Asparagus beverage could achieve the best homogenization effect when the first-level homogenization pressure was 90 MPa,the second-level homogenization pressure was 60 MPa,and the number of homogenization times was 4.The stability coefficient was 0.86±0.02 at the optimal homogenization parameters,the average particle size of Asparagus beverages decreased from 1560.2 nm before homogenization to 509.3 nm,and the polydispersity index also decreased from 0.348 to 0.109.

关 键 词：天冬饮料 高压均质 粒径 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]