花生牛乳稳定性研究

Study on Stabilitiy of Peanut Milk

[目的]比较花生微粒的粒度、结冷胶对花生牛乳体系稳定性的影响。[方法]利用Malvern粒度仪分别测定了由花生酱(过75μm筛)和花生浆(过300μm筛)制得的花生牛乳的粒径分布,并基于物理反射模型的背散射光检测技术研究结冷胶对花生牛乳的稳定效果。[结果]由花生浆且未经结冷胶悬浮的花生牛乳体系SI为1.60,而经结冷胶悬浮由花生酱和花生浆制得的花生牛乳体系的SI分别为1.21、0.17,浮油速率分别为0.20、0.09 mm/h,且沉淀现象较空白组有明显改善。这说明结冷胶对300μm及以下的花生微粒均可悬浮。而粉碎过细的花生酱会导致花生细胞因油相析出而浮油现象严重。[结论]结冷胶以及粒度较粗的花生浆更适合于花生牛乳的生产。

[Objective] The influences of gellan gum and the particle size of peanut microbes on the stability of formulated peanut milk were studied.[Method] The particle size distribution of peanut milks prepared by peanut butter（pass 75 μm mesh） and slurry（pass 300 μm mesh） were determined by light scattering techniques with a Malvern Mastersizer Hydro 2000 Mu,whereas,the stabilities of the samples suspended by gellan gum were measured by Turbiscan Lab.[Result] SI of peanut milk made by peanut slurry without gellan as control was 1.60,while SI of peanut milks prepared by peanut butter and slurry were 1.21 and 0.17,respectively.And the creaming velocities were 0.20 mm/h and 0.09 mm/h.The sediment of peanut milks was reduced by gellan,which suggested that gellan gum could suspend 300 μm particles or less.If the peanut was crushed too fine,oil would release which aggravated the creaming for peanut milk.[Conclusion] Gellan gum and peanut slurry were suitable for producing more stable and longer-shelf peanut milk.