摘要
利用Mastersizer 3000激光粒度分析仪和Turbiscan稳定性分析仪,通过分析粒径分布图、平均粒径D[4,3]大小、背散射光曲线图以及稳定性指数TSI曲线,研究了均质工艺条件对核桃乳稳定性的影响,结果表明,均质压力、均质温度、均质次数对核桃乳的粒径和稳定性均有明显影响。通过单因素实验,最终优化得到适宜的均质压力为40 MPa,均质温度为70℃,均质次数为2次。在此均质条件下,核桃乳产品的平均粒径D[4,3]达到(26.18±0.75)μm,整体稳定性指数TSI为0.8。本研究方法可以为核桃乳产品开发及工艺研究提供一定的参考。
Mastersizer 3000 laser particle size analyzer and Turbiscan dispersion analyzer was used to study the effects of homogenization conditions on stability of walnut milk,by analyzing the particle size distribution,average particle size,backscatter spectra,and stability index curves.The results showed that the homogenization pressure,temperature,and times had significant effect on the stability of walnut milk.According to single factor experiment,the optimum conditions were as follows:pressure 40 MPa,temperature 70℃and repeated for twice.Under this condition the average particle size was(26.18±0.75)μm and the TSI was 0.8.This research would provide a reference method for the development and technology research of walnut milk.
作者
齐兵
赵慧博
赵慧敏
徐姗
李喜层
吴彦兵
耿会
葛冬雪
夏君霞
QI Bing;ZHAO Huibo;ZHAO Huimin;XU Shan;LI Xiceng;WU Yanbing;GENG Hui;GE Dongxue;XIA Junxia(Hebei Yangyuan Zhihui Beverage Co.,Ltd.,Hengshui 053000,China;Hebei Province Walnut Beverage Technology Innovation Center,Hengshui 053000,China)
出处
《食品工业科技》
CAS
北大核心
2021年第7期201-207,共7页
Science and Technology of Food Industry
基金
河北省科技厅科技研发平台建设专项(199676203H)。
关键词
核桃乳
均质条件
粒径
稳定性
walnut milk
homogenization condition
paticle size
stability
