Preparation Process and Storage Stability of Whole Sesame Milk
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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。
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关键词:
- 高压射流磨系统(ISMS) /
- 全组分芝麻乳 /
- 稳定剂 /
- 贮藏稳定性 /
- 保质期
Abstract: Whole sesame milk was prepared using white sesame as raw materials by industry-scale microfluidizer system without filtration process, and the optimum pressure was determined by using the apparent stability and particle size as evaluation indexes. The amount of compound stabilizer (xanthan gum, sucrose ester and monoglyceride) was studied by using the instability index, apparent stability and particle size as evaluation indexes. Ultra-high temperature instantaneous sterilization and aseptic filling were carried out for the whole sesame milk prepared under the appropriate technology, and the storage stability of the final product was studied. Based on the results of apparent stability and particle size, it was found that with the increase of industry-scale microfluidizer treatment pressure, the stability of the sample was improved gradually, and the particle size of the sample was decreased gradually. The sample showed the beat stability and the minimum particle size of D[4,3] of 68.17 μm when the pressure treatment was 120 MPa. According to the results of instability index, apparent stability and particle size, the optimal dosage of compound stabilizer was determined as follows: 0.09% of xanthan gum, 0.13% of compound emulsifier (sucrose ester:monoglyceride=8:2). The whole sesame milk produced by this formula process showed no precipitation and stratification within 70 days at 4 ℃, and the instability index did not change significantly, and the total number of bacterial colonies met the Agriculture standards of other vegetable protein drinks. According to the shelf life calculation, the shelf lives of the whole sesame milk product were 5 months and 2 months under the condition of cold storage (4 ℃) and room temperature (25 ℃), respectively. In summary, this process could be used to prepare a filtering free whole sesame milk beverage with good product stability. -
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 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 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） 0 126.70±5.79a 89.80±3.84a 289.00±14.72a 30 90.00±2.77b 69.00±0.70b 178.70±5.56b 60 81.80±0.68c 65.20±0.22bc 163.30±1.25b 90 74.20±085d 61.80±0.43c 146.00±0.82c 120 68.17±0.79d 57.00±0.16d 136.33±1.70c 注：同列不同小写字母表示显著差异（P<0.05）。 
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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） 0 10 30 50 70 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 <1×10 1.5×103
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