| 均质压力对豆乳贮存过程中物性变化的影响 |
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| 引用本文： | 卢亚青,李喜宏,汤尧,薛婷.均质压力对豆乳贮存过程中物性变化的影响[J].农产品加工．学刊,2013(7):1-3. |
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| 作者姓名： | 卢亚青 李喜宏 汤尧 薛婷 |
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| 作者单位： | 天津科技大学食品工程与生物技术学院 |
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| 基金项目： | 国家高技术研究发展计划(863计划)(2012AA101703) |
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| 摘 要： | 以豆乳为原料,通过不同均质压力处理后,将样品存放在常温(25℃)环境下,持续观测30 d,研究不同均质压力下贮存过程中豆乳的黏度、色差、丙二醛含量和蛋白稳定性的变化。发现在15～40 MPa的均质压力下,豆乳黏度无明显差别;贮存过程中,色差△E值在第20天时为8.51,感官评价消费者中不可接受,黏度和稳定性有极大差异。
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| 关 键 词： | 豆乳 均质压力 贮存 物性 |
Impact of Homogenization Pressure on Physicochemical Stability of Soymilk |
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| LU Ya-qing,LI Xi-hong,TANG Yao,XUE Ting.Impact of Homogenization Pressure on Physicochemical Stability of Soymilk[J].Nongchanpin Jlagong.Xuekan,2013(7):1-3. |
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| Authors: | LU Ya-qing LI Xi-hong TANG Yao XUE Ting |
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| Institution: | (School of Food Engineering and Biological Technology,Tianjin University of Science and Technology, Tianjin 300457,China) |
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| Abstract: | The effects of homogenization pressure on physicochemical and protein stability of soymilk during 30 days of storage at 25℃are evaluated.Soymilk viscosity,color changes,MDA(Methane Dicarboxylic Aldehyde) and stability are studied under different homogenization pressure.After 15～40 MPa homogenization pressure,there is no significant difference in soymilk viscosity.After 20 days storage,the△E value of color change is 8.51.There is significant difference in soymilk stabibty during storage period. |
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| Keywords: | soymilk homogenization pressure storage physicochemical |
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