超高压处理对豆浆感官状态和流变特性的影响

超高压处理使豆浆中蛋白质颗粒和脂肪球的存在状态发生明显地变化,蛋白质颗粒变小,而脂肪球增大。豆浆在≤２００ＭＰａ的压力处理１５ｍｉｎ后,浊度略有上升;当压力＞２００ＭＰａ时,浊度又下降,但豆浆的沉降稳定性随处理压力的增大而提高,豆浆的粘度也开始有所增大,３００～４００ＭＰａ范围内粘度的增加最为明显。豆浆的热稳定性在不同压力处理后均有所提高。豆浆的浓度在１．５％～２．５％蛋白质（ｗ／ｖ）时,压力处理后豆浆沉降稳定性的提高更为明显,粘度的增加也最多。豆浆的贮藏模量Ｇ′在≤２００ＭＰａ压力处理后增加,而压力＞２００ＭＰａ时又下降;压力处理后的损耗模量Ｇ″有所增加,且在４００ＭＰａ处理后增加的较多;相对粘弹性ｔｇδ在０～３００ＭＰａ处理后有所下降,而在４００ＭＰａ后又增加。

The Effect of Ultrahigh Pressure on the Organoleptic State and Rheological Property of Soybean Milk

The ultrahigh pressure treatment made the protein particles and fat globule in soybean milk having obvious changes. The protein particles in soybean milk became small, and the fat globule in soybean milk increased. The turbidity of soybean milk increased after the treatment of pressure at ≤200MPa, and when the pressure was >200 MPa, the turbidity of soybean milk decreased. The settling stability of soybean milk was increased as the pressure increased. The viscosity of soybean milk also raise and the increase was obvious during the range of 300～400MPa. The heat stability of soybean milk increased after the treatment of different pressure. When the protein concentration of soybean milk was in the range of 1.5%～2.5 %,the effect of ultrahigh pressure on increasing soybean milk settling stability was obvious, and the increase of viscosity was also the biggest. The storage modulus G' increased after the ≤200MPa pressure treatment, and decreased when the pressure >200MPa. The loss modulus G" increased after the 0～400MPa pressure treatment, and the increase was the biggest after the 400MPa pressure treatment. The loss tangent tgδ decreased after the treatment of the pressure 0～300MPa, and increased when pressure was 400MPa.