不同热处理制备的藜麦奶贮藏稳定性及其品质变化研究  

Study on storage stability and quality changes of quinoa milk prepared by different heat treatments

作　　者：钟鑫荣 谢峻彬 朱新婷 万可薇 方婷[1,3] 魏奇 ZHONG Xin-rong;XIE Jun-bin;ZHU Xin-ting;WAN Ke-wei;FANG Ting;WEI Qi(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350000,Fujian,China;College of Life Sciences,Ningde Normal University,Ningde 352100,Fujian,China;National Research and Development Center for Agricultural Product Processing(Vegetables),Fuzhou 350002,Fujian,China)

机构地区：[1]福建农林大学食品科学学院,福建福州350000 [2]宁德师范学院生命科学学院,福建宁德352100 [3]国家农产品加工技术研发(蔬菜)专业分中心,福建福州350002

出　　处：《粮食与油脂》2024年第3期51-56,共6页Cereals & Oils

基　　金：福州海洋研究院科技项目(2021F01);福建省自然科学基金项目(2021J05257);福建省科技厅高校产学合作项目(2021N5011);宁德师范学院创新团队(2022T01)。

摘　　要：以白藜麦为原料,研究烤制、煮制和过热蒸汽3种不同热处理工艺对制备的藜麦奶贮藏稳定性及其品质的影响。结果表明:对照组藜麦奶的贮藏期为8 d,3个试验组贮藏期为10 d。烤制、煮制和过热蒸汽处理对藜麦奶中菌落生长有一定的抑制效果。烤制组的藜麦奶在贮藏期间脂肪氧化程度更严重,颜色偏黄。过热蒸汽组的藜麦奶的可溶性固形物含量、总酚含量和流变特性优于烤制和煮制处理组。煮制组和过热蒸汽组的藜麦奶颜色呈乳白色。Using white quinoa as raw material,the effects of roasting,boiling and superheated steam on the storage stability and quality of quinoa milk were studied.The results showed that the storage period of quinoa milk in control group was 8 d,and that in 3 experimental groups was 10 d.Roasting,boiling and superheated steam treatment had certain inhibitory effects on the growth of colonies in quinoa milk.The fat oxidation of quinoa milk in the roasted group was more serious and its color was yellow during storage.The soluble solids concent,total phenol content and rheological properties of quinoa milk in the super-heated steam group were better than those in the roasting and boiling groups.Quinoa milk in the cooking and superheated steam groups was milky white in color.

关 键 词：藜麦 藜麦奶 过热蒸汽 品质差异 贮藏稳定性 

分 类 号：TS205[轻工技术与工程—食品科学]