摘要
主要针对燕麦浆的稳定性问题,利用稳定性分析仪和激光粒度仪分别测定了稳定性指标(Slope值)和粒度分布(D4,3),研究了均质压力和均质次数等工艺参数对燕麦浆稳定性的影响。结果表明,采用50MPa下均质两次的燕麦浆颗粒平均粒径(D4,3)达到7.5μm,浆液稳定性好(Slope:1.43%/h)。
This paper mainly aimed at the stability problem of oats milk ,the pressure and numbers of homogenization on the stability of oats milk by using dispersion analyzer and laser particle size analyzer was studied. The results showed that the oats milk with the particle size of 7.5μm and Slope values of 1.43%/h were more stable when the homogenization condition was 50MPa for two cycles.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第18期324-327,354,共5页
Science and Technology of Food Industry
基金
"十二五"国家科技支撑计划课题(2012BAD34B08)
关键词
燕麦浆
稳定性
粒度
均质
oats milk
stability
particle size
homogenization
