食品科学 ›› 2020, Vol. 41 ›› Issue (5): 214-222.doi: 10.7506/spkx1002-6630-20190117-206

• 包装贮运 • 上一篇    下一篇

玉米添加物对椰奶贮藏稳定性的影响

陈竟豪,涂金金,苏晗,陈映彤,曾绍校,郑宝东,卢旭   

  1. (福建农林大学食品科学学院,福建省特种淀粉品质科学与加工技术重点实验室,中爱国际合作食品物质学与结构设计研究中心,福建 福州 350002)
  • 出版日期:2020-03-15 发布日期:2020-03-23
  • 基金资助:
    福建省自然科学基金面上项目(2018J01697);福建农林大学国际科技合作与交流项目(KXGH17001); 福建省高等学校科技创新团队支持计划项目(闽教科[2012]03号); 福建农林大学高水平大学建设项目(61201404227);福建农林大学科技创新团队支持计划项目(cxtd12009); 福建农林大学科技创新基金专项(CXZX2018069)

Effect of Maize Additives on Storage Stability of Coconut Milk Emulsion

CHEN Jinghao, TU Jinjin, SU Han, CHEN Yingtong, ZENG Shaoxiao, ZHENG Baodong, LU Xu   

  1. (Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, China-Ireland International Cooperation Centre for Food Material Science and Structure Design, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China)
  • Online:2020-03-15 Published:2020-03-23

摘要: 为阐明玉米及其淀粉对椰奶体系稳定性的影响机制,本实验研究了添加玉米粒、普通玉米淀粉和蜡质玉米淀粉的椰奶体系分别在4、40 ℃条件下贮藏50 d后的稳定性及流变性变化。结果表明:4 ℃有助于提升含玉米添加物椰奶体系的贮藏稳定性;与40 ℃相比,在4 ℃贮藏条件下各椰奶体系颗粒分布均匀,体积平均粒径D[4,3]减小,ζ电位绝对值提高,且玉米粒椰奶感官评分更高;40 ℃贮藏条件下,含玉米淀粉椰奶表观黏度小于4 ℃贮藏。各椰奶体系贮藏后大肠菌群数量及菌落总数均未增长。本研究结果可为谷物椰奶饮料的开发及贮藏品质提升提供理论依据。

关键词: 椰奶, 玉米, 淀粉, 乳液, 稳定性

Abstract: In this paper, changes in the stability and rheological properties of sterilized coconut milk emulsion systems with different maize additives (maize grains, ordinary starch and waxy starch) after 50 days of storage under cold (4 ℃) and hot (40 ℃) conditions were studied. The results showed that the coconut milk emulsions with maize additives had better stability at lower storage temperature. At 4 ℃, the emulsion particles were evenly distributed; the average particle size D[4,3] decreased and the absolute value of ζ potential increased compared with those at 40 ℃. Moreover, in sensory evaluation, the coconut milk emulsion with maize grains scored higher after storage at 4 ℃ than at 40 ℃. The apparent viscocity of the coconut milk emulsion with maize starch was lower after storage at 40 ℃ than at 4 ℃. The number of coliforms and the total number of colonies did not increase after storage in each coconut emulsion system. This study provides a theoretical basis for the development and storage quality improvement of cereal-supplemented coconut milk beverage.

Key words: coconut milk, maize, starch, emulsion, stability

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