高压射流磨处理对燕麦浆稳定性的影响

目的：研究高压射流磨对燕麦浆稳定性的影响及机制，为全谷物饮料加工提供依据。方法：采用不同压力高压射流磨对燕麦浆进行处理，比较贮藏期（30 d）的形态、不稳定指数、粒径、流变特性变化，并对微观形貌（光学显微镜、激光共聚焦扫描显微镜、扫描电子显微镜）、可溶性成分含量（可溶性固形物、可溶性蛋白、可溶性膳食纤维）进行分析。结果：高压射流磨处理使燕麦浆的粒径、不稳定指数、表观黏度逐渐减小，并能减缓淀粉的老化和颗粒的聚集。高压射流磨能均化蛋白和油脂，破坏细胞壁组织纤维，使更多可溶性物质溶出，并在颗粒内部产生孔腔，增加水合能力，提高体系总体稳定性。结论：高压射流磨技术可提高全谷物产品贮藏稳定性，延长货架期。

Effect of the high pressure jet mill treatment on the stability of oat pulp

Objective: To study the effect and mechanism of the high-pressure jet mill on the stability of oat pulp, and to provide a theoretical reference for the processing of whole grain beverages. Methods: The oat pulp was processed with different pressures and high-pressure jet mills, and the morphology, instability index, particle size, and rheological properties of the storage period (30 d) were compared. Moreover the microscopic morphology (optical microscope, laser confocal scanning microscope), scanning electron microscope), soluble component content (soluble solids, soluble protein, soluble dietary fiber) were analyzed. Results: The high-pressure jet mill treatment gradually reduced the particle size, instability index, and apparent viscosity of oat pulp, and slowed down starch aging and particle aggregation. The high-pressure jet mill could homogenize protein and grease, destroy cell wall tissue fibers, dissolve more soluble substances, and create cavities in the particles, resulting in hydration capacity increase, and the improvment the system stability. Conclusion: The high-pressure jet mill technology can improve the storage stability of whole-grain products and prolong the shelf life.