胡穎哲+縱偉+張康逸+董宇+趙光遠(yuǎn)



摘要:為研究均質(zhì)對(duì)鮮棗漿黏度特性的影響,以黏度為指標(biāo),研究不同溫度、不同棗漿濃度和不同均質(zhì)壓力下,均質(zhì)對(duì)棗漿黏度的影響。結(jié)果表明,鮮棗漿的黏度隨均質(zhì)壓力的增加而降低,均質(zhì)對(duì)鮮棗漿的果肉顆粒大小影響不大;相同均質(zhì)壓力下,溫度對(duì)鮮棗漿黏度的影響可用η=K0exp(Ea/RT)方程來(lái)表示,濃度對(duì)鮮棗漿黏度的影響可以用方程η=K(C)A和η=Kexp(AC)來(lái)表示。
關(guān)鍵詞:鮮棗漿;均質(zhì);黏度
中圖分類號(hào):TS201.1 ? ? ? ?文獻(xiàn)標(biāo)識(shí)碼:A ? ? ? ?文章編號(hào):0439-8114(2015)23-6004-03
DOI:10.14088/j.cnki.issn0439-8114.2015.23.053
Effects of Homogenization on Viscosity Properties of Fresh Jujube Pulp
HU Ying-zhe1,2,ZONG Wei1,2,ZHANG Kang-yi3,DONG Yu1,2,ZHAO Guang-yuan1,2
(1.School of Food and Biological Engineering,Zhengzhou University of Light Industry,Zhengzhou 450002,China;2.Collaborative Innovation Center of Food Production and Safety,Henan Province,Zhengzhou 450002,China;3.Henan Academy of Agricultural Sciences,Zhengzhou 450000,China)
Abstract: In order to study the effects of homogenization on viscosity properties of fresh jujube pulp, using viscosity as index, the effect of temperature, concentration and homogenization pressure on viscosity properties of fresh jujube pulp were studied. Results were showed as follows: viscosity of pulp was decreased with homogenization pressure increased. Homogenization pressure has little influence on grain size. The influence of temperature on viscosity properties of fresh jujube pulp can be express as η=K0exp(Ea/RT) equation and the influence of concentration on viscosity properties of fresh jujube pulp can be express as η=K(C)A equation and η=K exp(AC) equation. All these indicate that homogenization pressure condition has important role on viscosity properties of fresh jujube pulp.
Key words: fresh jujube pulp; homogenization; viscosity
冬棗又名凍棗、蘋果棗、冰糖棗,屬于鼠李科棗屬,是棗的晚熟鮮食優(yōu)良品系,是中國(guó)獨(dú)有的珍稀果品,其口感酥脆,營(yíng)養(yǎng)豐富[1]。冬棗中含有19種氨基酸、礦物質(zhì)及維生素,尤其是維生素C的含量每100 g果肉中含有300~400 mg[2,3],此外,還含有環(huán)磷酸腺苷[4]、黃酮[5]、皂甙[6]等功能成分。但冬棗難以長(zhǎng)期保藏,容易腐敗變質(zhì)。因此,將鮮棗進(jìn)行加工,對(duì)冬棗的開發(fā)利用具有重要意義。
將冬棗加工為棗漿是冬棗利用的有效方法,在棗漿的加工過(guò)程中,均質(zhì)是關(guān)鍵的加工工序,均質(zhì)對(duì)棗漿的黏度及其穩(wěn)定性有重要影響。因此,研究均質(zhì)對(duì)棗漿黏度特性的影響,對(duì)棗漿產(chǎn)品的開發(fā)具有重要意義。
曾曉鷹[7]研究了均質(zhì)壓力對(duì)番茄漿料黏度的影響,發(fā)現(xiàn)番茄漿料為假塑體系,其黏度隨均質(zhì)壓力的增加而增加,均質(zhì)處理會(huì)影響番茄漿顆粒的大小和分布,影響番茄漿顆粒中纖維物質(zhì)聚集所形成的網(wǎng)狀結(jié)構(gòu);涂宗財(cái)?shù)萚8]研究了溫度、濃度和均質(zhì)壓力對(duì)帶肉胡蘿卜汁流變特性的影響,發(fā)現(xiàn)均質(zhì)后汁液的表觀黏度隨果肉濃度的增大而增大,隨溫度的升高而減小,隨均質(zhì)壓力的增大先增大后減小。……