Soymilk treated by ultra high-pressure homogenization: Acid coagulation properties and characteristics of a soy-yogurt product

被引：73

作者：

Cruz, N. S. ^{[1
]}

Capellas, M. ^{[1
]}

Jaramillo, D. P. ^{[1
]}

Trujillo, A. J. ^{[1
]}

Guamis, B. ^{[1
]}

Ferragut, V. ^{[1
]}

机构：

[1] Univ Autonoma Barcelona, Fac Vet, Dept Ciencia Anim & Aliments, CERPTA, Bellaterra 08193, Spain

来源：

FOOD HYDROCOLLOIDS | 2009年 / 23卷 / 02期

关键词：

Soymilk; Coagulation; Ultra high-pressure homogenization (UHPH); Water retention; Gel firmness; FAT GLOBULE SIZE; FERMENTED SOYMILK; ORANGE JUICE; ESCHERICHIA-COLI; WHEY PROTEINS; BOVINE-MILK; SHELF-LIFE; INACTIVATION; BIFIDOBACTERIA; CULTURES;

D O I：

10.1016/j.foodhyd.2008.03.010

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The effects of ultra high-pressure homogenization (UHPH) on soymilk were investigated and its suitability for soy-yogurt manufacturing was compared with conventional heat treatments (UHT and autoclaved). UHPH soymilk at 40 and 50 degrees C inlet temperature was treated at 200 and 300 MPa. Coagulation parameters and acidification curves were determined for the fermentation process. Textural parameters, water-holding capacity and microstructure were performed on soy-yogurts obtained after cold storage during 24 h. Results indicated that conventionally heat-treated soymilks and UHPH-treated samples exhibited different behaviour to coagulation. Heat-treated soymilk had a shorter onset of gelation, and higher aggregation rate and gel network density than UHPH-treated soymilk. However, physical quality parameters, specially firmness, were much better in UHPH than in conventional heat-treated soy-yogurts. (C) 2008 Elsevier Ltd. All rights reserved.

引用

页码：490 / 496

页数：7

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