微射流处理对发酵豆乳流变学特性及微观结构的影响.doc

现代食品科技

Modern Food Science and Technology
微射流处理对发酵豆乳流变学
特性及微观结构的影响
1 2
1

2013, ,
(,广东广州510640)(,广东广州510006)
摘要:以添加 2%浓缩乳清蛋白的豆乳为原料,经过不同压力的微射流处理后,利用瑞士乳杆菌(Lactobacillus helveticus LH-B02)
和干酪乳杆菌(Lactobacillus casei -01)组合发酵制备发酵豆乳,研究了微射流处理对发酵豆乳流变特性和微观结构的影响。结果
表明,豆乳经过微射流处理后,制备的发酵豆乳持水力增大,同时表现出较强的粘弹性以及剪切稀化特性,表观粘度和屈服应力也有
所增加,并且随处理压力的增加,这种趋势愈发明显。此外,微射流处理后,发酵豆乳的微观结构中孔隙变小,蛋白之间交联增多,
整体呈现出更加均一致密的凝胶网络结构。
关键词:微射流处理,发酵豆乳,流变特性,微观结构
文章篇号:1673-9078(2013)2-251-255
Effect of Microfluidization Treatment on Rheological
Characteristics and Microstructure of Soy Yogurt
LEI Yong-gang1, ZHENG Yin2, LI Li1
( of Light Industry and Food Science, South China University of Technology, Guangzhou 510640, China)
( of Light Industry and Chemical Engineering, Guangdong University of Technology, Guangzhou 510006,
China)
Abstract: Rheological characteristics and microstructure of probiotic soy yogurt were studied in this research. Lactobacillus helveticus
LH-B02 and Lactobacillus casei -01 were used to ferment soymilk microfluidized at different pressures. Results indicated that:
microfluidization of soymilk led to a prominently higher water holding capacity (WHC) of soy yogurt. Meanwhile, soy yogurt elaborated from
microfluidized soymilk showed stronger viscoelastic and shear-thinning properties, higher apparent vis