| Abstrakt: |
In order to investigate the effect of thermal sterilization conditions on the storage quality of quinoa milk added with oat /3 -glucan, the total number of bacteria, viscosity, particle size, Zeta potential and microstructure of quinoa milk beverage under different sterilization conditions during storage were compared. The results show that as the sterilization temperature increases from 65 t to 121 t, the total number of bacteria in quinoa milk beverage decreases from >100 CFU/mL to 0, and the total number of bacteria increases slightly during 56 d of storage. However, higher sterilization temperature can cause certain thermal damage to quinoa milk and reduce the storage stability of the system. Moreover, high temperature sterilization is easy to cause aggregation of stabilizers and quinoa starch, protein and other substances, destroying the stability of the emulsion. Considering the sterilization effect and storage quality, 20 min processing at 95 t is the optimal thermal sterilization condition. This study provides guidance for the industrial production of quinoa milk beverage. [ABSTRACT FROM AUTHOR] |
