Food and Fermentation Industries >

2024 , Vol. 50 >Issue 18: 75 - 81

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037655

Effects of high-speed shear homogenization and high-pressure homogenization on Rhodiola rosea composite beverage under different conditions

  • ZHANG Qian ,
  • LIU Jianxue ,
  • HAN Sihai ,
  • LI Peiyan ,
  • GUO Jinying ,
  • LUO Denglin
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  • 1(College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China)
    2(Henan Engineering Research Center of Food Material, Luoyang 471023, China)
    3(National Experimental Teaching Demonstration Center of Food Processing and Security, Luoyang 471023, China)

Received date: 2023-10-14

  Revised date: 2023-11-13

  Online published: 2024-10-14

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Abstract

Based on the visualization analysis of CiteSpace software and the precipitation problem of compound beverages in practical situations, it was found that both high-speed shear homogenization and high-pressure homogenization could reduce the precipitation of the beverages, but different homogenization methods had different effects on the beverages.Therefore, using particle size, sedimentation rate, stability coefficient, color difference value, L*, and sensory score as indexes, high pressure homogenization and high-speed shear homogenization were used to homogenize the composite beverages with different parameters, and the optimal homogenization method was selected.Results showed that both high-pressure homogenization and high-speed shear homogenization could significantly improve the stability of the beverages.However, the color of the beverage after high pressure homogenization was too dark.However, after the homogenization of the composite beverage with a homogenization speed of 12 500 r/min and a number of homogenization times of 2, the stability of the beverage was increased, and the color was bright and vivid, showing a bright warm orange, which enhanced the sense of appetite, and the sensory scores were also higher.Therefore, the homogenization speed of 12 500 r/min and the number of homogenization times of 2 times of high-speed shear homogenization were more suitable for compound beverages, and its effect was also better.

Key words： composite beverages; high-pressure homogenization; high-speed shear homogenization; sedimentation rate; stability factor; color difference; particle size

Cite this article

ZHANG Qian , LIU Jianxue , HAN Sihai , LI Peiyan , GUO Jinying , LUO Denglin . Effects of high-speed shear homogenization and high-pressure homogenization on Rhodiola rosea composite beverage under different conditions[J]. Food and Fermentation Industries, 2024 , 50(18) : 75 -81 . DOI: 10.13995/j.cnki.11-1802/ts.037655

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