摘要
利用激光衍射粒度分析仪考察了离心、过滤、胶体磨处理、均质、热处理对豆浆稳定性及粒径分布的影响,并通过感官评价方法对豆浆品质进行了评定。结果表明,离心处理对粒径影响最明显,3000r/min,10min离心可使D[4,3]减小为0.487μm,沉淀率仅为0.44%;250目过滤则仅对粒径大于160μm的颗粒有效;均质作用比胶体磨处理效果更明显;豆浆经90℃,15～20min热处理最适;感官评价结果基本反映豆浆粒径分布状态的差异。
The effects of centrifugation, filtration, colloid grinding, homogenization and heat treatment on the stability and particle size distribution of soymilk were investigated by laser diffraction particle size analyzer,and the sensory quality of soymilk was determined through sensory evaluation methods.The results showed that the effects of centrifugation were most obvious.Centrifugation at 3000r/min for 10rain can reduce the D[4,3 ] （volume average particle diameter） to 0.487μm with a precipitation rate being only 0.44%.250 mesh filtration was an available method in the separation of particles only larger than 160μm.Compared with colloid grinding, homogenization treatment was more effective.And heat treatment at 90% for 15-20min was optimal.The results of sensory evaluation generally reflected the difference of particle size distribution.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第3期131-134,共4页
Science and Technology of Food Industry
关键词
豆浆
粒径分布
感官评价
sovmilk
particle size distribution
sensory evaluation
