不同条件下高速剪切均质和高压均质对红景天复合饮料的影响  

Effects of high-speed shear homogenization and high-pressure homogenization on Rhodiola rosea composite beverage under different conditions

作　　者：张倩 刘建学[1,2,3] 韩四海 李佩艳[1,2,3] 郭金英 罗登林[1,2,3] ZHANG Qian;LIU Jianxue;HAN Sihai;LI Peiyan;GUO Jinying;LUO Denglin(College of Food and Bioengineering,Henan University of Science and Technology,Luoyang 471023,China;Henan Engineering Research Center of Food Material,Luoyang 471023,China;National Experimental Teaching Demonstration Center of Food Processing and Security,Luoyang 471023,China)

机构地区：[1]河南科技大学食品与生物工程学院,河南洛阳471023 [2]河南省食品原料工程技术研究中心,河南洛阳471023 [3]食品加工与安全国家级实验教学示范中心,河南洛阳471023

出　　处：《食品与发酵工业》2024年第18期75-81,共7页Food and Fermentation Industries

基　　金：国家自然科学基金(31371832)。

摘　　要：基于CiteSpace软件可视化分析及结合实际情况下复合饮料极易产生沉淀问题,该研究发现高速剪切均质和高压均质均能降低饮料的沉淀,但不同的均质方式对饮料的影响不同。以粒径、沉淀率、稳定系数、色差值、L^(*)和感官评分为指标,在不同参数条件下采用高压均质和高速剪切均质对复合饮料进行均质,选取最优的均质方法。结果表明,虽然高压均质和高速剪切均质均能明显提高饮料的稳定性,但经高压均质后的饮料色泽过于暗沉。而采用均质转速为12500 r/min,均质次数为2次的高速剪切均质的方式对复合饮料进行均质后,饮料的稳定性升高的同时,色泽鲜艳明亮,呈鲜艳的暖橙色,使人食欲感增强,感官评分也较高。故均质转速为12500 r/min,均质次数为2次的高速剪切均质的方式更适用于复合饮料,其作用效果也较好。研究结果可为后续饮料均质提供一定的参考。Based on the visualization analysis of CiteSpace software and the precipitation problem of compound beverages in practical situations,it was found that both high-speed shear homogenization and high-pressure homogenization could reduce the precipitation of the beverages,but different homogenization methods had different effects on the beverages.Therefore,using particle size,sedimentation rate,stability coefficient,color difference value,L^(*),and sensory score as indexes,high pressure homogenization and high-speed shear homogenization were used to homogenize the composite beverages with different parameters,and the optimal homogenization method was selected.Results showed that both high-pressure homogenization and high-speed shear homogenization could significantly improve the stability of the beverages.However,the color of the beverage after high pressure homogenization was too dark.However,after the homogenization of the composite beverage with a homogenization speed of 12500 r/min and a number of homogenization times of 2,the stability of the beverage was increased,and the color was bright and vivid,showing a bright warm orange,which enhanced the sense of appetite,and the sensory scores were also higher.Therefore,the homogenization speed of 12500 r/min and the number of homogenization times of 2 times of high-speed shear homogenization were more suitable for compound beverages,and its effect was also better.

关 键 词：复合饮料 高压均质 高速剪切均质 沉淀率 稳定系数 色差 粒径 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]