pH值、冻融和热杀菌对核桃乳饮料乳液理化稳定性的影响
Impact of pH, freeze-thaw and thermal sterilization on physicochemical stability of walnut beverage emulsion.
作者信息
Liu Shuang, Sun Cuixia, Xue Yanhui, Gao Yanxiang
机构信息
Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
出版信息
Food Chem. 2016 Apr 1;196:475-85. doi: 10.1016/j.foodchem.2015.09.061. Epub 2015 Sep 25.
The effects of environment stresses on the stability of walnut emulsion were investigated. The physical stability of walnut emulsion was characterized by droplet size, zeta potential and chemical stability of walnut oil in the emulsion was evaluated by determining the peroxide concentration during the storage. The results showed that emulsion in the presence of xanthan gum and mixed emulsifiers exhibited better stability after 4 freeze-thaw cycles. At pH 3-10, the mixed emulsifiers could improve the stability through their absorption on the oil-water interface. However, xanthan gum couldn't protect the droplets against the aggregation in high acid environment, but greatly enhanced the physical stability at pH 6-10. During the thermal sterilization process, the physical stability of walnut emulsion was decreased with a rise of sterilization temperature and the extension of sterilization time. The sterilization temperature above 121 °C and time over 25 min led to the poor physical and oxidative stability.
研究了环境应力对核桃乳液稳定性的影响。通过液滴尺寸表征核桃乳液的物理稳定性，通过测定储存期间的过氧化物浓度评估乳液中核桃油的化学稳定性。结果表明，在存在黄原胶和混合乳化剂的情况下，乳液在经历4次冻融循环后表现出更好的稳定性。在pH 3-10范围内，混合乳化剂可通过吸附在油水界面上提高稳定性。然而，黄原胶在高酸性环境中不能保护液滴免于聚集，但在pH 6-10时大大提高了物理稳定性。在热杀菌过程中，核桃乳液的物理稳定性随着杀菌温度的升高和杀菌时间的延长而降低。杀菌温度高于121℃且时间超过25分钟会导致物理和氧化稳定性变差。
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