摘要
讨论了影响果蔬纤维饮料悬浮稳定性的主要因素,在研究分析了甜玉米粒表皮结构和力学特性的基础上,应用高速超剪切技术对甜玉米粒进行湿法粉碎实验。实验表明,高速剪切粉碎机对甜玉米粒液固混合物具有明显的粉碎效果,在剪切时间为3min,转子转速为6500r/min,定转子间隙为0.12mm时,颗粒平均粒径为d(0.5)为147.55μm,且颗粒分散均匀,可以提高甜玉米饮品的稳定性。
The factors of the aerosol stability were discussed for the influence on fruits and vegetables fiber drink. Through the research on the epidermis structure and the mechanics characteristic for sweet corn seed,the aqueous smashing and isotropic experiments were carried out with the high speed shearing technology for the sweet corn grain.The experiment indicated that the high speed shearing grinder had the obvious effect for the smashing isotropic for a sweet corn grain in liquid-solid mixture.If 3min for the shearing time,6500r/min for the rotor speed,0.12mm for stator-rotor gap,the average grain diameter can be d（ 0.5） =147.55μm,and the particle is even dispersed,so that the stability for the sweet corn drinks can be enhanced.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第8期268-270,共3页
Science and Technology of Food Industry
关键词
甜玉米
悬浮饮料
稳定性
剪切
粉碎
平均粒径
sweet corn seed
suspending beverage
stability
shearing
smashing
average grain diameter
