Food and Fermentation Industries >

2022 , Vol. 48 >Issue 23: 173 - 178

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029963

Effects of high-pressure homogenization on quality and stability of skimmed Cyperus esculentus milk

  • GUAN Chunbo ,
  • LIU Tingting ,
  • FAN Hongxiu ,
  • CHEN Yuetong ,
  • SHAO Tian ,
  • LIU Bingli ,
  • WANG Dawei
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  • (College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China)

Received date: 2021-11-11

  Revised date: 2021-11-26

  Online published: 2023-01-05

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Abstract

In order to study the effect of high-pressure homogenization conditions on the quality of skimmed Cyperus esculentus milk, the effects of homogenization pressure and times on the particle size, stability, rheological properties and microstructure of skimmed C. esculentus milk were studied. The results showed that with the increase of homogenizing pressure (0-30 MPa) and times (1-2 times), the particle size, and viscosity of skimmed C. esculentus milk decreased and stability slightly improved. When the homogenization pressure reached 40 MPa and the homogenization times were 3-5 times, the change of particle size was not obvious, and the stability decreased. The optimum homogenization conditions were as follows: homogenization pressure was 30 MPa, homogenization twice. Under these conditions, the particle size distribution peak of skimmed C. esculentus milk moved to the left, and the particle size decreased significantly, D(4,3) decreased from (32.33±0.82) μm to (16.77±0.15) μm, the apparent viscosity decreased, the stability increased, the large particles in the microstructure disappeared and the distribution of particles was uniform, indicating that the quality of skimmed C. esculentus milk was good.

Key words： high-pressure homogenization; skimmed Cyperus esculentus milk; stability; particle size; viscosity

Cite this article

GUAN Chunbo , LIU Tingting , FAN Hongxiu , CHEN Yuetong , SHAO Tian , LIU Bingli , WANG Dawei . Effects of high-pressure homogenization on quality and stability of skimmed Cyperus esculentus milk[J]. Food and Fermentation Industries, 2022 , 48(23) : 173 -178 . DOI: 10.13995/j.cnki.11-1802/ts.029963

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