Preparation Process and Storage Stability of Whole Sesame Milk

XU Keping; WANG Jiali; LIU Chengmei; DENG Lizhen; DAI Taotao; CHEN Mingshun; CHEN Jun

doi:10.13386/j.issn1002-0306.2021100075

Volume 43 Issue 15

Jul. 2022

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Science and Technology of Food Industry > 2022 > 43(15): 175-183. > DOI: 10.13386/j.issn1002-0306.2021100075

XU Keping, WANG Jiali, LIU Chengmei, et al. Preparation Process and Storage Stability of Whole Sesame Milk[J]. Science and Technology of Food Industry, 2022, 43(15): 175−183. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021100075.

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Preparation Process and Storage Stability of Whole Sesame Milk

State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China

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Received Date: October 12, 2021
Available Online: May 22, 2022

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Abstract

Whole sesame milk was prepared using white sesame as raw materials by industry-scale microfluidizer system without filtration process, and the optimum pressure was determined by using the apparent stability and particle size as evaluation indexes. The amount of compound stabilizer (xanthan gum, sucrose ester and monoglyceride) was studied by using the instability index, apparent stability and particle size as evaluation indexes. Ultra-high temperature instantaneous sterilization and aseptic filling were carried out for the whole sesame milk prepared under the appropriate technology, and the storage stability of the final product was studied. Based on the results of apparent stability and particle size, it was found that with the increase of industry-scale microfluidizer treatment pressure, the stability of the sample was improved gradually, and the particle size of the sample was decreased gradually. The sample showed the beat stability and the minimum particle size of D[4,3] of 68.17 μm when the pressure treatment was 120 MPa. According to the results of instability index, apparent stability and particle size, the optimal dosage of compound stabilizer was determined as follows: 0.09% of xanthan gum, 0.13% of compound emulsifier (sucrose ester:monoglyceride=8:2). The whole sesame milk produced by this formula process showed no precipitation and stratification within 70 days at 4 ℃, and the instability index did not change significantly, and the total number of bacterial colonies met the Agriculture standards of other vegetable protein drinks. According to the shelf life calculation, the shelf lives of the whole sesame milk product were 5 months and 2 months under the condition of cold storage (4 ℃) and room temperature (25 ℃), respectively. In summary, this process could be used to prepare a filtering free whole sesame milk beverage with good product stability.
- industry-scale microfluidizer system (ISMS),
- whole sesame milk,
- stabilizer,
- storage stability,
- shelf life

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