基于反射物理模型的稳定分析仪(Turbiscan)技术研究胶体对花生牛乳稳定性影响

以未经胶体悬浮的花生牛乳为对照，利用Malvern 粒度仪测定灭菌纯牛乳和花生牛乳粒径分布，并基于反射物理模型的背散射光检测技术研究结冷胶和微晶纤维素分别对花生牛乳的稳定效果。结果表明：花生牛乳较纯牛乳的粒径分布中明显地增加了花生微粒所形成的峰，其中，花生微粒的粒径主要分布于20～500μm；空白对照组、微晶纤维素(MCC)组和HM-B 结冷胶组的花生牛乳体系的稳定动力学参数(SI)分别为0.88、0.45 和0.17，3 个体系的浮油速率没有显著变化，而MCC 和HM-B 结冷胶对沉淀现象具有显著改善，其中，HM-B 结冷胶悬浮颗粒的能力较MCC 更强，更适合于花生牛乳体系的悬浮。

Effect of Gels on the Stability of Peanut Milk Using Turbiscan Technology

The effect of gels on the stability of formulated peanut milk was studied. The distribution of particle size of UHT pure milk and peanut milk was determined by light scattering techniques with a Malvern Mastersizer Hydro2000 Mu and the stabilities of the samples suspended by gellan gum and microcrystalline cellulose respectively were measured by Turbiscan Lab. The results indicated that the particle size distribution of milled peanut mainly ranged from 20 to 500μm, higher than that of pure milk ranged from 0.03 to10 μm. The SI value of control peanut milk without gel was 0.88, while those of peanut milkssuspended by MCC or HM-B gellan were 0.45 and 0.17, respectively. There was no significant difference among the creaming velocities of all samples, however the sediment amount of peanut milks were significantly reduced by MCC and gellan. Moreover, participating was lower in peanut milk stabilized by gellan than by MCC. Therefore, the suspending capability of gellan gum is greater than MCC, indicating that gellan gum is more suitable for stabilizing formulated peanut milk.