食品与发酵工业 >

2026 , Vol. 52 >Issue 3: 206 - 213

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042658

研究报告

高压射流处理对全燕麦发酵饮品贮藏稳定性的影响

  • 吴心竹 ,
  • 王佳霖 ,
  • 王然 ,
  • 张昊 ,
  • 任长忠 ,
  • 郭来春 ,
  • 周中凯 ,
  • 仇菊
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  • 1(天津科技大学 食品科学与工程学院,天津,300457)
    2(中国农业大学 营养与健康系,北京,100193)
    3(白城市农业科学院,吉林 白城,137099)
第一作者:硕士研究生(仇菊副教授为通信作者,E-mail:qiuju@cau.edu.cn)

收稿日期: 2025-03-08

  修回日期: 2025-06-01

  网络出版日期: 2026-03-13

基金资助

国家现代农业燕麦荞麦产业技术体系(CARS-07-E-4)

收起

Effect of industry-scale microfluidizer system on storage stability of fermented oat beverage

  • WU Xinzhu ,
  • WANG Jialin ,
  • WANG Ran ,
  • ZHANG Hao ,
  • REN Changzhong ,
  • GUO Laichun ,
  • ZHOU Zhongkai ,
  • QIU Ju
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  • 1(College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China)
    2(Department of Nutrition and Health, China Agricultural University, Beijing 100091, China)
    3(Baicheng Academy of Agricultural Sciences, Baicheng 137099, China)

Received date: 2025-03-08

  Revised date: 2025-06-01

  Online published: 2026-03-13

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摘要

燕麦饮品因其富含β-葡聚糖等功能因子,且对乳糖不耐受、牛奶蛋白过敏人群友好,越来越受欢迎,但由于其淀粉等不溶性成分易产生沉淀,使得制备稳定的全燕麦饮品成为难题。该研究采用高压射流技术处理燕麦整籽粒,通过调控燕麦生浆粒径改善燕麦发酵饮品的贮藏稳定性。结果表明,经高压射流处理后全燕麦生浆平均粒径比干法粗浆降低了66.9%~79.9%。热稳定性随粒径减小呈先降低后增加的变化。在高压射流80 MPa时,热稳定性达到最低,其糊化焓为1 184.4 J/g;120 MPa时,糊化焓又升高至1 491.6 J/g。在贮藏期为14 d时,其不稳定指数最低,稳定性最好,黏度最高,酸度逐渐增加至74.20 °T。这些结果为燕麦在植物基酸奶食品中的应用提供借鉴。

关键词： 高压射流; 全燕麦生浆; 全燕麦发酵饮品; 贮藏稳定性

本文引用格式

吴心竹 , 王佳霖 , 王然 , 张昊 , 任长忠 , 郭来春 , 周中凯 , 仇菊 . 高压射流处理对全燕麦发酵饮品贮藏稳定性的影响[J]. 食品与发酵工业, 2026 , 52(3) : 206 -213 . DOI: 10.13995/j.cnki.11-1802/ts.042658

Abstract

Oat beverages are becoming popular due to their high content of functional compounds such as β-glucan, as well as their friendliness towards lactose intolerance and milk protein allergy.However, the stabilization for the whole oat pulp has become a challenge due to its precipitation of insoluble components such as starch.An industry-scale microfluidizer system (ISMS) was used to improve the storage stability of fermented oat beverage by regulating the particle size of pulp made with the whole oat grains.The results showed that the average particle size of the whole oat pulp treated by the ISMS was decreased by 66.9%-79.9% compared to dry coarse pulp group.The thermal stability decreased with a decrease in particle size, reaching the lowest level of ΔH (1 184.4 J/g) at the ISMS pressure of 80 MPa, but then increased again to 1 491.6 J/g when the ISMS pressure was 120 MPa.During the storage, the acidity of 120 MPa fermented oat beverage reached 74.20 °T, while the lowest instability index and the highest viscosity were also obtained after 14 d storage.It indicated that ISMS enhanced the stability of the fermented oat beverage during storage.These findings provide reference for the application of oats in plant-based yogurt.

Key words： industry-scale microfluidizer; whole oat pulp; fermented oat beverage; storage stability

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