摘要
为了研究不同胶体对谷物牛乳稳定性及其货架期的影响,以超高温灭菌纯牛乳为对照,利用Malvern粒度仪测定了花生牛乳与黑米牛乳的粒径分布,并基于物理反射模型的背散射光检测技术分别研究了结冷胶和微晶纤维素对两者的稳定效果。实验结果表明,谷物牛乳较纯牛乳的粒径分布明显地增加了谷物微粒所形成的峰,其中,花生微粒的粒径主要分布于20～500μm,而黑米微粒则介于1.7～200μm;花生牛乳与黑米牛乳的SI分别为0.17和1.11,颗粒沉降速率分别为0.23mm/h和6.13mm/h。因此,结冷胶悬浮颗粒的能力较MCC更强,更适合于谷物牛乳体系的悬浮。
The influences of gels to the stabilities and shelf-life of formulated cereals milk were studied.The particle size distribution of peanut and black kerneled rice milk were determined by light scattering techniques with a Malvern Mastersizer Hydro2000 Mu, whereas, the stabilities of the samples suspended by gellan gum and microcrystalline cellulose, respectively, were measured by Turbiscan Lab. The results indicated that the milled peanut particle size distribution mainly located 20-5001Jm,which was bigger than black kerneled rice＇ microbes ranged in 1.7-200μm.The stabilities index of peanut milk and black kerneled rice milk were 0.17 and 1.11 ,while the sinking velocities were 0.23mm/h and 6.13mm/h, respectively.Therefore, the suspension capability of gellan gum were areater than MCC meaning gellan gum were suitable for stabilizing formulated cereals milk.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第1期75-77,80,共4页
Science and Technology of Food Industry
基金
国家“十一五”科技支撑计划(2006BAD04A06)
关键词
谷物牛乳
花生
黑米
稳定性
沉淀
cereals milk peanut
black kerneled rice
stability
sediment
