均质对毛酸浆果汁稳定性的影响及其粒径形态表征.pdfVIP

68  2016, Vol.37, No.04 食品科学 ※工艺技术 均质对毛酸浆果汁稳定性的影响及其 粒径形态表征 徐 伟，王贵新 （哈尔滨商业大学食品工程学院，黑龙江哈尔滨 150076 ） 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 1～4.96 μm范围，含量为100%，平均粒 径为4.561 μm ；均质后粒径分布则为1.018～4.548 μm （含量为96.5% ）和0.138 7～0.793 5 μm （含量为3.5% ），平 均粒径为1.963 μm。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。 关键词：毛酸浆；均质；马尔文纳米粒度仪；扫描电镜 Effect of Homogenization on the Stability of Physalis pubescens L. Juice and Characterization of Its Particle Size and Morphology XU Wei, WANG Guixin (College of Food Engineering, Harbin Commercial University, Harbin 150076, China) Abstract: 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 design 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,