Effect of Homogenization Conditions on Stability of Walnut Milk

Bing QI; Huibo ZHAO; Huimin ZHAO; Shan XU; Xiceng LI; Yanbing WU; Hui GENG; Dongxue GE; Junxia XIA

doi:10.13386/j.issn1002-0306.2020060227

Volume 42 Issue 7

Mar. 2021

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Science and Technology of Food Industry > 2021 > 42(7): 201-207. > DOI: 10.13386/j.issn1002-0306.2020060227

QI Bing, ZHAO Huibo, ZHAO Huimin, et al. Effect of Homogenization Conditions on Stability of Walnut Milk[J]. Science and Technology of Food Industry, 2021, 42(7): 201−207. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020060227.

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Effect of Homogenization Conditions on Stability of Walnut Milk

Bing QI^{1, 2,},
Huibo ZHAO¹,
Huimin ZHAO¹,
Shan XU¹,
Xiceng LI¹,
Yanbing WU¹,
Hui GENG¹,
Dongxue GE¹,
Junxia XIA^{1, 2, ,}

1.
Hebei Yangyuan Zhihui Beverage Co., Ltd., Hengshui 053000, China
2.
Hebei Province Walnut Beverage Technology Innovation Center, Hengshui 053000, China

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Received Date: June 17, 2020
Available Online: January 27, 2021

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Abstract

Abstract

Mastersizer 3000 laser particle size analyzer and Turbiscan dispersion analyzer was used to study the effects of homogenization conditions on stability of walnut milk, by analyzing the particle size distribution, average particle size, backscatter spectra, and stability index curves. The results showed that the homogenization pressure,temperature, and times had significant effect on the stability of walnut milk. According to single factor experiment, the optimum conditions were as follows: pressure 40 MPa, temperature 70 ℃ and repeated for twice. Under this condition the average particle size was (26.18±0.75) μm and the TSI was 0.8. This research would provide a reference method for the development and technology research of walnut milk.
- walnut milk,
- homogenization condition,
- paticle size,
- stability

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