摘要
研究均质条件对毛酸浆果汁粒径分布及果汁稳定性的影响。在均质压力、温度、次数对果汁稳定系数、离心沉淀率影响的单因素试验基础上,采用正交试验对高压均质条件进行优化。结果表明：均质压力20 MPa、均质温度45℃、均质2次时,毛酸浆果汁稳定系数为0.798,离心沉淀率为2.10%。在该工艺条件下,利用纳米粒度仪对毛酸浆果汁均质前后粒径大小分布进行比对,均质前果汁粒径分布在0.260 1-4.96μm范围,含量为100%,平均粒径为4.561μm;均质后粒径分布则为1.018-4.548μm（含量为96.5%）和0.138 7-0.793 5μm（含量为3.5%）,平均粒径为1.963μm。同时,对均质前后果汁颗粒形态进行扫描电镜观察,可见均质后果汁细胞碎片明显增多,呈分散状态。
The effect of high pressure homogenization on particle size distribution and stability of Physalis pubescens L. juice was investigated. Based on juice stability coefficient and centrifugal sedimentation rate,the optimal homogenization conditions were determined by combined use of single factor experiments and orthogonal array d esign as follows： pressure,20 MPa; temperature,45 ℃; and number of homogenizations,2. Under these conditions,the stability coefficient of Physalis pubescens L. juice was 0.798,and centrifugal sedimentation rate was 2.10%. The size distribution of all particles in the intact juice was in the range of 0.260 1–4.96 μm,with an average of 4.561 μm,whereas the homogenized juice exhibited two particle size ranges,1.018–4.548 μm and 0.138 7–0.793 5 μm（accounting for 96.5% and 3.5% of total particles,respectively）,with an average of 1.963 μm. The particle morphology of the juice was observed by scanning electron microscopy（SEM）,and the cell debris was obviously increased and was found dispersed in the meantime.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2016年第4期68-72,共5页
Food Science
关键词
毛酸浆
均质
马尔文纳米粒度仪
扫描电镜
Physalis pubescens L.
homogenization
Malvern nano-particle analyzer
scanning electron microscope（SEM）
