粒径分析法对果汁豆乳稳定性的研究

Studies on the stability of fruit juice-soymilk drink by particle size analysis

研究了CMC添加量、pH、均质压力等因素对果汁豆乳稳定性及粒径分布的影响,考察了粒径分布与产品稳定性之间的关系。结果表明,CMC添加量达到0.3%时,体系开始稳定,增至0.4%时,体积平均粒径D[4,3]减小为4.823μm,沉淀率最低为0.66%;pH的变化对大豆蛋白与CMC的结合状态影响较大,pH为4.2时稳定性最佳;在0～25MPa之间,随着均质压力的升高,产品的沉淀率、D[4,3]迅速下降,但均质压力大于25MPa时对结果的影响趋于缓和。

The effects of carboxymethyl cellulose （CMC）, pH and homogenization pressure on the stability and particle size distribution of fruit juice-soymilk drink were investigated. The results showed that 0.3% CMC addition can make the system stable, when the addition reached 0.4%, the D [4,3] decreased to 4.823μm with a lowest precipitation 0.66%. pH had a great influence on the combination between soy protein and CMC, and the stability was best at pH 4.2. With the homogenization pressure increased from 0 MPa to 25 MPa, the precipitation rate and D[4,3] decreased rapidly, whereas the impact tended to ease up when homogenization pressure was higher than 25 MPa.