State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, PR China.
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, PR China.
Food Chem. 2019 May 15;280:270-277. doi: 10.1016/j.foodchem.2018.12.047. Epub 2018 Dec 19.
The effect of roasting, high-pressure homogenization HPH and thermal treatment on peanut milk and its oil bodies OBs was evaluated. Full-fat peanut milk samples were obtained using aqueous extraction method followed by HPH 150 or 300 MPs and pasteurization or sterilization. Roasting has a pronounced effect on the appearance, functional properties and the OBs protein membrane of peanut milk. The HPH significantly affected the microstructure, particle size, rheology and the color of raw and roasted peanut milk. Where, the size was significantly reduced, consistency index (k) decreased and the flow behavior index (n) increased with the increase in homogenization pressure. However, the raw peanut milk samples became more sensitive to sterilization. On the other hand, the roasted peanut milk samples subjected to homogenization were particularly stable to sterilization. Further, a combination of roasting, HPH and thermal treatment can provide a stable product with better flavor and without additives.
考察了烘焙、高压均质（HPH）和热处理对花生奶及其油体（OBs）的影响。采用水提取法获得全脂花生奶样品，然后进行 HPH（150 或 300 MPa）和巴氏杀菌或灭菌。烘焙对花生奶的外观、功能特性和 OBs 蛋白膜有显著影响。HPH 显著影响生花生奶和烘焙花生奶的微观结构、粒径、流变学和颜色。其中，随着均质压力的增加，粒径显著减小，稠度指数（k）降低，流动行为指数（n）增加。然而，生花生奶样品对灭菌更为敏感。另一方面，经均质处理的烘焙花生奶样品对灭菌特别稳定。此外，烘焙、HPH 和热处理的组合可以提供一种稳定的产品，具有更好的风味，且无需添加物。
