文章摘要
刘嘉宁; 刘 璇;毕金峰;易建勇;张佰清;彭 健.高压均质对胡萝卜汁物化特性及类胡萝卜素含量的影响[J].中国食品学报,2019,19(8):147-156
高压均质对胡萝卜汁物化特性及类胡萝卜素含量的影响
  
DOI:
中文关键词: 高压均质  胡萝卜汁  类胡萝卜素  流变特性  悬浮稳定性
英文关键词: high pressure homogenization  carrot juice  carotenoids  rheological properties  suspension stability
基金项目:国家自然科学基金项目(31671868);“十三五”国家重点研发计划项目(2016YFD0400302)
作者单位
刘嘉宁; 刘 璇;毕金峰;易建勇;张佰清;彭 健 沈阳农业大学食品学院辽宁沈阳110866中国农业科学院农产品加工研究所农业部农产品加工综合性重点实验室北京100193 
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中文摘要:
      为研究高压均质(HPH)对胡萝卜汁物化特性和类胡萝卜素含量的影响,在不同均质压力(20,60,100,150 MPa和180 MPa),均质次数(1,2次和3次)和进料温度(25,50 ℃和70 ℃)的条件下处理胡萝卜汁并用激光粒度分析仪、Zeta电位仪、浊度仪和流变仪分别测定和计算胡萝卜汁粒径分布、Zeta电位、悬浮稳定性和流变特性(流体类型、黏度曲线和黏弹性),以此评估HPH处理参数对胡萝卜汁物化特性的影响。应用高效液相色谱法测定胡萝卜汁中类胡萝卜素的含量。结果表明:随着均质压力的升高(20~180 MPa)和均质次数的增加(1~3次),粒径分布峰向左移动,20 MPa均质处理与未均质相比,D50减小52.41%,D[4,3]减小41.46%,D[3,2]减小49.48%。180 MPa均质处理与20 MPa相比,D50减小87.21%,D[4,3]减小82.9%,D[3,2]减小84.49%,HPH处理可减小胡萝卜汁中颗粒粒径并提高胡萝卜汁的悬浮稳定性。经流变学数据分析,胡萝卜汁属于假塑性流体(0<n<1),流变曲线符合Herschel-Bulkley模型,且胡萝卜汁具有凝胶特性(G′>G″)。随着均质压力的升高(20~180 MPa)和均质次数的增加(1~3次),胡萝卜汁表观黏度降低,G′和G″均减小。HPH不降低胡萝卜汁中类胡萝卜素含量,甚至促进类胡萝卜素从植物组织释放至胡萝卜汁中。在进料温度25 ℃,均质次数3次,均质压力60 MPa时β-胡萝卜素和α-胡萝卜素含量最高,分别为44.86 μg/mL和22.39 μg/mL。
英文摘要:
      The objective of this study was to evaluate the effect of HPH on physiochemical properties and catotenoid content. HPH with different homogenization pressures (20, 60, 100, 150 MPa and 180 MPa), homogenization cycles (one pass, two passes and three passes) and inlet temperature (25, 50 ℃ and 70 ℃) were applied. Particle size analyzer, zeta potential analyzer, turbidity meter, and rheometer were applied to measure particle size distribution, zeta potential, tubidity, and rheological properties of carrot juice, respectively. β-carotene and α-carotene contents were measured by HPLC. The results showed that with the increment of homogenization pressure and cycle, the peak of particle size distribution moved to the left. Compared with the treatment without homogenization, median particle diameter (D50), volume-based diameter (D[4,3]) and area-based diameter (D[3,2]) decreased by 52.41%, 41.46% and 49.48% at the pressure of 20 MPa, respectively. Compared with the treatment at 20 MPa, D50, D[4,3] and D[3,2] decreased by 87.21%, 82.9% and 84.49% at the pressure of 180MPa, respectively. HPH processing could effectively reduce the particle size in carrot juice and improve the suspension stability of carrot juice. The rheological data showed that the rheological curve of carrot juice conformed to the Herschel-Bulkley model. Carrot juice was considered as pseudo-plastic fluid (0
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