模糊综合评判法优化均质作用对花生奶稳定性的研究.pdfVIP

30 粮食与油脂 2016 年第 29 卷第 7 期 模糊综合评判法优化均质作用对花生奶稳定性的研究 李晓静，王　楠，刘云囡，韩宗元 （沈阳工学院生命工程学院，　沈阳抚顺　113122 ） 摘　要：通过均质机均质，并采用模糊综合评判同时保证花生奶的感官评价和稳定性。结果表明： 均质温度60 ℃、均质频率14 000 r /min 、均质次数2 次、均质时间4 min 时，花生奶的感官评价值 30.91 ±0.07 ，稳定系数92.53% ±0.25%，同时达到最大。通过光学显微镜观察，均质机可以将脂肪 球剪切为小颗粒，提高花生奶的稳定系数，使花生奶水包油型乳化体系保持稳定。 关键词：均质作用；模糊综合评判；花生奶；稳定性；感官评价 Optimization of homogenizing function on the stability of peanut milk by fuzzy comprehensive evaluation LI Xiao-jing ，WANG Nan ，LIU Yun-nan ，Han Zongyuan （College of Life and Engineering ，Shenyang Institute of Technology ，Fushun 113122 ，Shenyang ，China ） Abstract ：By homogenizer and the fuzzy comprehensive evaluation could make sure that the sensory evaluation and stability of peanut milk reached the highest value at the same time. The results showed that homogenizing temperature was 60 ℃，homogenizing frequency was 14 000 r /min ，homogeneous trials was twice ，homogenizing time was 4 min. under these conditoions ，sensory evaluation value was 30.9 1 ±0.07 and stability coefficient was 92.53 ±0.25%， reached the maximum simultaneously. By optical microscope ，homogenizer was able to make fat globules become small particles to improve the stability coefficient ，which could keep oil–in–water emulsion system stable. Key words ： homogenizing function ；fuzzy comprehensive evaluation ；peanut milk ；stability ；sensory evaluation 1008―9578（2016）07―0030―05 中图分类号：TS201.1 文献标识码：A 文章编号： 花生中含有丰富的脂肪酸、蛋白质、维生素和矿 〔2〕 响。李小林等 研究可溶性大豆多糖等几种乳化稳 物质等营养成分，将其制成花生奶，有利于人体对营 定剂对花生蛋白奶稳定性的影响，确定大豆多糖添加 养物质的吸收，对维持人体健康、减少组织衰老、防止