摘要
本文研究了高压射流磨在无添加全豆豆乳中的应用及对全豆豆乳稳定性的影响.通过不同加工工艺下全豆豆乳的显微镜镜检、离心沉淀率、粒径分布、Zeta电位、外观口感、Lumisizer稳定性扫描为指标,明确了高压射流磨可以彻底粉碎全豆组织,降低产品粒径至 33μm,且能大幅度提升无添加全豆豆乳的产品口感和货架期稳定性;同时通过考察不同蛋白质含量下全豆豆乳的弹性模量、Lumisizer稳定性扫描结果和Turbiscan扫描发现,蛋白质含量对全豆豆乳的稳定性也有影响,当蛋白质含量达到 3.5%,全豆豆乳口感优、稳定性好,属于制备全豆豆乳的优选方案.由此可知:高压射流磨工艺是加工无添加全豆豆乳的关键工艺,对提高该类产品的整体稳定性、改善该类产品的质地口感、提升该类产品的整体品质有显著效果.
Abstract
This paper studies the application of high-pressure microfluidizer in the production of non additive whole soybean milk and its effect on the stability of whole soybean milk.Through microscopic examination,centrifugal sedimentation rate,particle size distribution,Zeta potential,appearance and taste,and Lumisizer stability scanning of whole soybean milk under different processing techniques,it was clarified that high-pressure microfluidizer could thoroughly crush whole soybean tissue and reduce product particle size to 33%μm.And significantly improve the taste and shelf life stability of non additive whole soybean milk.Moreover,by examining the elastic modulus,Lumisizer stability scan results,and Turbiscan results of whole soybean milk under different protein contents,it was found that protein content also had an impact on the stability of whole soybean milk.When the protein content reaches 3.5%,whole soybean milk had a good taste and stability,which was the optimal plan for preparing whole soybean milk.From this,it can be seen that the high-pressure microfluidizer process is a key process for processing non additive whole soybean milk,which has a significant effect on improving the overall stability,texture and taste of this type of product,and enhancing the overall quality of this type of product.
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