长保质期酸乳关键加工过程对变性淀粉的影响

Influence of Key Processing Parameters of Shelf-Stable Yoghurt on Modified Starch

研究长保质期酸乳的均质及后杀菌过程对变性淀粉颗粒形态的影响。结果表明：随均质温度的升高,均质压力的增大,淀粉破碎逐渐增多,最佳均质温度60~63℃,均质压力15~20 MPa;超高温（ultra high temperature,UHT）管道压力能促进淀粉的进一步膨胀,随着管道压力的增大和回流次数的增加,淀粉颗粒逐渐增大甚至破裂,最大管道压力为7 bar;随着UHT杀菌温度的逐渐提高,淀粉破碎逐渐增多,最高杀菌温度为80℃。

This study researched the effect of homogenization and post-sterilization of shelf-stable yoghurt the morphology of modified starch granules as one of its ingredients. It was demonstrated that with increasing either homogenization temperature or pressure, more starch granules were broken down. The optimal homogenization temperature was between 60 and 63℃ and the optimal pressure was in the range of 15-20 MPa. The starch granules further swelled under line pressure during ultra high temperature （UHT） processing, and they gradually enlarged or even cracked with an increase in either line pressure （up to 7 bar） or reflux cycles. Increased temperature up to 80℃ during UHT processing resulted in breakdown of more starch granules.