摘要
利用动态高压微射流均质处理巴旦木-红枣粗多糖乳饮料,研究不同压力处理对乳饮料稳定性的影响。利用Microfluidizer微射流仪,分别以常压(20 MPa)、40、80、120、160 MPa压力处理乳饮料,再对处理后乳饮料分别进行离心分层率、黏度、粒度以及颗粒形貌分析,结果表明:经过动态高压微射流处理后的巴旦木-红枣粗多糖乳饮料的离心分层率明显降低,黏度升高,乳浊液体系平均粒径明显降低,颗粒大小均一度提高,形态趋于规则的圆球形。说明动态高压微射流处理对巴旦木-红枣粗多糖乳饮料的稳定性有促进作用。
The almond-jujube polysaccharide milk drinks were homogeneously processed by using dynamic high pressure microfluidization（DHPM）. The effect of different stress management on the stability of the milk drinks were studied. The microfluidizer was utilized to process the milk drinks on ordinary pressure（20 MPa）, 40, 80, 120, 160 MPa pressure. And then the processed milk drinks were analysed in its centrifugal stratification rate, viscosity, particle size and particle morphology respectively. The results showed that after DHPM treatment, centrifugal stratification rate of the almond-jujube polysaccharide milk drinks decreased significantly, its viscosity increased, the average particle size in emulsion system decreased significantly, the particle morphology once improved, the shape tended to regular spherical, which indicated that DHPM treatment had promoting effect on the stability of the almond-jujube polysaccharide milk drinks.
出处
《食品科技》
CAS
北大核心
2014年第2期88-92,共5页
Food Science and Technology
