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全组分芝麻乳的制备工艺及贮藏稳定性

许克平 王佳俐 刘成梅 邓利珍 戴涛涛 陈明舜 陈军

许克平,王佳俐,刘成梅,等. 全组分芝麻乳的制备工艺及贮藏稳定性[J]. 食品工业科技,2022,43(15):175−183. doi:  10.13386/j.issn1002-0306.2021100075
引用本文: 许克平,王佳俐,刘成梅,等. 全组分芝麻乳的制备工艺及贮藏稳定性[J]. 食品工业科技,2022,43(15):175−183. doi:  10.13386/j.issn1002-0306.2021100075
XU Keping, WANG Jiali, LIU Chengmei, et al. Preparation Process and Storage Stability of Whole Sesame Milk[J]. Science and Technology of Food Industry, 2022, 43(15): 175−183. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021100075
Citation: XU Keping, WANG Jiali, LIU Chengmei, et al. Preparation Process and Storage Stability of Whole Sesame Milk[J]. Science and Technology of Food Industry, 2022, 43(15): 175−183. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021100075

全组分芝麻乳的制备工艺及贮藏稳定性

doi: 10.13386/j.issn1002-0306.2021100075
基金项目: 国家自然科学基金地区基金项目(32160572)。
详细信息
    作者简介:

    许克平(1997−)(ORCID:0000-0002-4920-0463),男,硕士研究生,研究方向:食品超微粉碎技术研究,E-mail:xumengmeng0976@163.com

    通讯作者:

    陈军(1986−)(ORCID: 0000-0002-1976-8330),男,博士,研究员,研究方向:食品大分子改性及食品加工高新技术研究,E-mail:chen-jun1986@hotmail.com

  • 中图分类号: TS219

Preparation Process and Storage Stability of Whole Sesame Milk

  • 摘要: 以白芝麻为原料,无需过滤工艺,采用高压射流磨系统制浆,以表观稳定性和粒径为评价指标,确定了最适压力,以不稳定指数、表观稳定性和粒径为评价指标,研究了复合稳定剂(黄原胶、蔗糖酯和单甘酯)添加量,对适宜工艺下制备的全组分芝麻乳进行超高温瞬时杀菌和无菌灌装,并对最终产品的贮藏稳定性进行了探究。通过表观稳定性和粒径结果,发现随着高压射流磨处理压力的增大,样品稳定性逐渐提高,粒径逐渐减小。当处理压力为120 MPa时,样品稳定性最好,平均粒径D[4,3]最小为68.17 μm。通过不稳定指数、表观稳定性和粒径结果,确定复合稳定剂的最优添加量:黄原胶0.09%,复合乳化剂(蔗糖酯:单甘酯=8:2)0.13%。以此工艺配方生产的全组分芝麻乳在4 ℃贮藏70 d内无沉淀分层现象,不稳定指数无显著变化,且菌落总数符合农业部其他植物蛋白饮料标准。经保质期计算全组分芝麻乳产品在冷藏(4 ℃)和常温(25 ℃)条件下贮藏的保质期分别为5个月和2个月。综上,该工艺可制备一款无需过滤,产品稳定性良好的全组分芝麻乳饮品。
  • 图  1  工业规模高压射流磨系统的结构图

    Figure  1.  Structure diagram of industry-scale microfluidization system

    注:A:湿法粉碎机;B:工业级高压射流磨。

    图  2  全组分芝麻乳制备的工艺流程图

    Figure  2.  Flow chart of preparation of whole sesame milk

    图  3  高压射流磨系统处理压力对全组分芝麻乳粒径分布的影响

    Figure  3.  Effect of ISMS pressure on particle size distribution of whole sesame milk

    图  4  高压射流磨系统处理压力对全组分芝麻乳表观稳定性的影响

    Figure  4.  Effect of ISMS pressure on the apparent stability of whole sesame milk

    图  5  黄原胶不同添加量对全组分芝麻乳的影响

    Figure  5.  Effects of the amount of xanthan gum on whole sesame milk

    注:(A)不稳定指数;(B)平均粒径;(C)表观稳定性。不同小写字母表示显著差异,P<0.05,图6~9图11同。

    图  6  蔗糖酯与单甘酯复配比对全组分芝麻乳的影响

    Figure  6.  Effect of the compound ratio of sucrose ester and monoglyceride on whole sesame milk

    注:(A)不稳定指数;(B)平均粒径;(C)表观稳定性。

    图  7  蔗糖酯与单甘酯添加量对全组分芝麻乳的影响

    Figure  7.  Effect of the amount of sucrose ester and monoglyceride on whole sesame milk

    注:(A)不稳定指数;(B)平均粒径;(C)表观稳定性。

    图  8  总添加剂用量对全组分芝麻乳不稳定指数的影响

    Figure  8.  The effect of total additives on the instability index of whole sesame milk

    图  9  贮藏期间全组分芝麻乳不稳定指数变化

    Figure  9.  Changes of instability index of whole sesame milk during storage

    图  10  贮藏期间全组分芝麻乳表观稳定性变化

    Figure  10.  Changes of the apparent stability of whole sesame milk during storage

    图  11  贮藏期间全组分芝麻乳平均粒径D[4,3]变化

    Figure  11.  Changes of average particle size D[4,3] of whole sesame milk during storage

    图  12  贮藏期间全组分芝麻乳粒径分布变化

    Figure  12.  Changes of particle size distribution of whole sesame milk during storage

    表  1  高压射流磨系统处理压力对全组分芝麻乳粒径的影响

    Table  1.   Effect of ISMS pressure on the particle size of whole sesame milk

    高压射流磨系统
    处理压力(MPa)
    D[4,3](μm)Dx[50](μm)Dx[90](μm)
    0126.70±5.79a89.80±3.84a289.00±14.72a
    3090.00±2.77b69.00±0.70b178.70±5.56b
    6081.80±0.68c65.20±0.22bc163.30±1.25b
    9074.20±085d61.80±0.43c146.00±0.82c
    12068.17±0.79d57.00±0.16d136.33±1.70c
    注:同列不同小写字母表示显著差异(P<0.05)。
    下载: 导出CSV

    表  2  贮藏期间全组分芝麻乳菌落总数变化(CFU/g)

    Table  2.   Changes of the total bacterial count of whole sesame milk during storage (CFU/g)

    贮藏温度(℃)贮藏时间(d)
    010305070
    4<1×10<1×10<1×10<1×10<1×10
    28<1×10<1×10<1×10<1×10
    38<1×10<1×10<1×101.5×103
    下载: 导出CSV
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出版历程
  • 收稿日期:  2021-10-13
  • 网络出版日期:  2022-06-17
  • 刊出日期:  2022-08-03

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