加工条件对新型营养饮料——小米脱脂奶饮料理化性质的影响。
Influence of Processing Conditions on the Physicochemical Properties of a New-Type of Nutritional Drink-Millet Skim Milk Beverage.
机构信息
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology & Business University, Beijing 100048, China.
School of Food and Biological Engineering, Shanxi University of Science and Technology, Xi'an 710021, China.
出版信息
Molecules. 2019 Apr 4;24(7):1338. doi: 10.3390/molecules24071338.
In this experiment, a new type of nutritional drink-millet skim milk beverage-was developed based on combining skim milk with millet and nutritional resource utilization. The effects of NaHCO₃ concentrations in soaking water (0, 0.5 g/100 mL, and 1.0 g/100 mL) and blanching time (0, 15, and 30 min) on the physicochemical properties of millet skim milk were studied. The parameter changes caused by the above treatment were evaluated via color analysis, physicochemical analysis and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). Soaking in water containing NaHCO₃ had a significant ( < 0.05) effect on pH, specific gravity, viscosity, and stability. The blanching treatment had a significant ( < 0.05) influence on the total solids of the samples. However, blanching only slightly affected the physical properties of the samples. In addition, soaking and blanching treatments had significant ( < 0.05) effects on the b* value of millet skim milk beverage, whereas there was no significant ( > 0.05) change in L* and a*. SDS-PAGE analysis indicated that the blanching treatment had a significant ( < 0.05) effect on band 5 and band 6 and that the soaking treatment also had a significant effect on the bands of 6 and 7 ( < 0.05). By analyzing the substantial effects, we concluded that the optimum process conditions were soaking with 0.5 g/100 mL NaHCO₃ solution and blanching for 15 min.
在这项实验中，我们以脱脂奶和小米为原料，结合营养资源利用，开发了一种新型的营养饮料——小米脱脂奶饮料。研究了不同浓度的碳酸氢钠溶液（0、0.5 g/100 mL 和 1.0 g/100 mL）和不同烫漂时间（0、15 和 30 min）对小米脱脂奶理化性质的影响。通过颜色分析、理化分析和十二烷基硫酸钠聚丙烯酰胺凝胶电泳（SDS-PAGE）评估了上述处理引起的参数变化。碳酸氢钠溶液浸泡对 pH 值、比重、粘度和稳定性有显著影响（<0.05）。烫漂处理对样品的总固形物有显著影响（<0.05）。然而，烫漂仅对样品的物理性质有轻微影响。此外，浸泡和烫漂处理对小米脱脂奶饮料的 b*值有显著影响（<0.05），而 L*和 a*值没有显著变化（>0.05）。SDS-PAGE 分析表明，烫漂处理对 5 号和 6 号带，以及浸泡处理对 6 号和 7 号带均有显著影响（<0.05）。通过分析重要影响因素，我们得出最佳工艺条件为：用 0.5 g/100 mL 碳酸氢钠溶液浸泡和烫漂 15 min。
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