杀菌条件对藜麦乳饮料贮藏稳定性的影响  

Effect of sterilizing conditions on the storage quality of quinoa milk beverage

作　　者：刘勇勇 管骁[1] 黄凯[1] 李森[1] 张妤 LIU Yongyong;GUAN Xiao;HUANG Kai;LI Sen;ZHANG Yu(School of Health Science and Engineering,University of Shanghai for Science and Technology,Shanghai 20093,China)

机构地区：[1]上海理工大学健康科学与工程学院,上海200093

出　　处：《包装与食品机械》2023年第1期14-18,共5页Packaging and Food Machinery

基　　金：国家重点研发计划(2017YFD0401202);上海市科委部分地方院校能力建设项目(20060502100)。

摘　　要：为考察热杀菌条件对添加燕麦β-葡聚糖的藜麦乳贮藏品质的影响,对贮藏期间不同杀菌条件下藜麦乳饮料的细菌总数、黏度、粒径、Zeta电位和微观结构进行对比。结果表明,随着杀菌温度从65℃增加到121℃,藜麦乳饮料细菌总数从>100 CFU/mL降低为0,在贮藏56 d期间细菌总数略有增加。但较高的杀菌温度会对藜麦乳造成一定的热损伤,降低体系的贮藏稳定性;高温杀菌容易导致稳定剂及藜麦淀粉、蛋白等物质发生聚集,破坏乳液稳定。综合杀菌效果及贮藏品质,优选95℃处理20 min为最适热杀菌条件。研究为藜麦乳饮料的工业化生产提供指导。In order to investigate the effect of thermal sterilization conditions on the storage quality of quinoa milk added with oatβ-glucan,the total number of bacteria,viscosity,particle size,Zeta potential and microstructure of quinoa milk beverage under different sterilization conditions during storage were compared.The results show that as the sterilization temperature increases from 65℃to 121℃,the total number of bacteria in quinoa milk beverage decreases from>100 CFU/mL to 0,and the total number of bacteria increases slightly during 56 d of storage.However,higher sterilization temperature can cause certain thermal damage to quinoa milk and reduce the storage stability of the system.Moreover,high temperature sterilization is easy to cause aggregation of stabilizers and quinoa starch,protein and other substances,destroying the stability of the emulsion.Considering the sterilization effect and storage quality,20 min processing at 95℃is the optimal thermal sterilization condition.This study provides guidance for the industrial production of quinoa milk beverage.

关 键 词：藜麦乳饮料 燕麦Β-葡聚糖 杀菌条件 贮藏 稳定性 

分 类 号：TS252.4[轻工技术与工程—农产品加工及贮藏工程]