Su Jiajia, Qiu Xiaokun, Pei Yi, Zhang Zhuo, Liu Guanghui, Luan Jiaojiao, Nie Jiangli, Li Xihong
College of Horticulture and Landscape Architecture, Tianjin Agricultural University, Tianjin 300384, China.
State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
Foods. 2024 Mar 1;13(5):769. doi: 10.3390/foods13050769.
The lotus seed and lily bulb beverage (LLB) has a problem with solid particle sedimentation. To address this issue, LLB was homogenised twice at different pressures (0~100 MPa) using a homogeniser. This study aims to investigate the changes in the particle size distribution (PSD), microstructure, rheological behaviour, sedimentation index (IS), turbidity, physicochemical properties, and sensory quality of LLBs after homogenisation treatments. The results regarding PSD and microstructure showed that the suspended particles were decomposed at high pressure with increasing homogenisation pressure, forming small particles of cellular material, cell wall fragments, fibre fractions, and polymers. The LLB showed shear-thinning behaviour and weak gelation characteristics (G' > G″) and rheological properties. Among all homogenisation pressures, the 60 MPa sample showed the lowest sedimentation rate and the highest turbidity. When the pressure was increased from 0 to 100 MPa, the total soluble solid (TSS) content showed an upward trend, while the ascorbic acid content (AAC) gradually decreased. The highest sensory evaluation was observed in the 60 MPa sample in terms of overall acceptability.
莲子百合饮料（LLB）存在固体颗粒沉降的问题。为解决这一问题，使用均质机在不同压力（0~100兆帕）下对LLB进行了两次均质处理。本研究旨在探究均质处理后LLB的粒度分布（PSD）、微观结构、流变行为、沉降指数（IS）、浊度、理化性质及感官品质的变化。关于PSD和微观结构的结果表明，随着均质压力的增加，悬浮颗粒在高压下分解，形成细胞物质、细胞壁碎片、纤维组分和聚合物的小颗粒。LLB表现出剪切变稀行为和弱凝胶特性（G' > G″）以及流变性质。在所有均质压力中，60兆帕的样品沉降速率最低，浊度最高。当压力从0增加到100兆帕时，总可溶性固形物（TSS）含量呈上升趋势，而抗坏血酸含量（AAC）逐渐下降。就总体可接受性而言，60兆帕的样品感官评价最高。
