高压均质对脱脂油莎豆乳品质及其稳定性的影响  

Effects of high-pressure homogenization on quality and stability of skimmed Cyperus esculentus milk

作　　者：关淳博 刘婷婷[1] 樊红秀[1] 陈悦彤 邵添 刘炳莉 王大为[1] GUAN Chunbo;LIU Tingting;FAN Hongxiu;CHEN Yuetong;SHAO Tian;LIU Bingli;WANG Dawei(College of Food Science and Engineering,Jilin Agricultural University,Changchun 130118,China)

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118

出　　处：《食品与发酵工业》2022年第23期173-178,共6页Food and Fermentation Industries

基　　金：吉林省科技发展计划重大科技专项项目(20200502001NC)。

摘　　要：为研究高压均质条件对脱脂油莎豆乳品质的影响,该试验研究了均质压力、次数对脱脂油莎豆乳的粒径、稳定性、流变特性及微观结构的影响。结果表明,随均质压力(0~30 MPa)和次数(1~2次)的增多,脱脂油莎豆乳的粒径、黏度减小、稳定性略有提升。均质压力达40 MPa、均质次数3~5次时,粒径变化不明显,稳定性下降。最佳高压均质条件为均质压力30 MPa、均质2次。在此条件下,脱脂油莎豆乳粒径分布峰向左移动,粒径显著降低,D(4,3)由(32.33±0.82)μm减小至(16.77±0.15)μm,表观黏度下降,稳定性增加,微观结构中大颗粒消失且颗粒分布均匀,表明得到的脱脂油莎豆乳品质较好。In order to study the effect of high-pressure homogenization conditions on the quality of skimmed Cyperus esculentus milk,the effects of homogenization pressure and times on the particle size,stability,rheological properties and microstructure of skimmed C.esculentus milk were studied.The results showed that with the increase of homogenizing pressure(0-30 MPa)and times(1-2 times),the particle size,and viscosity of skimmed C.esculentus milk decreased and stability slightly improved.When the homogenization pressure reached 40 MPa and the homogenization times were 3-5 times,the change of particle size was not obvious,and the stability decreased.The optimum homogenization conditions were as follows:homogenization pressure was 30 MPa,homogenization twice.Under these conditions,the particle size distribution peak of skimmed C.esculentus milk moved to the left,and the particle size decreased significantly,D(4,3)decreased from(32.33±0.82)μm to(16.77±0.15)μm,the apparent viscosity decreased,the stability increased,the large particles in the microstructure disappeared and the distribution of particles was uniform,indicating that the quality of skimmed C.esculentus milk was good.

关 键 词：高压均质 脱脂油莎豆乳 稳定性 粒径 黏度 

分 类 号：TS252.5[轻工技术与工程—农产品加工及贮藏工程]