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作者：Yang Nia, Zhong Zhangb, Liuping Fana, Juan Lic
aSchool of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu, 214122, China
bDepartment of Anatomy, Shanxi Medical University, Taiyuan, Shanxi, 030001, China
cShanxi Qierkang Samara Biologicals Co., Ltd, Linfen, Shanxi, 041000, China
摘要：The effects of high pressure homogenization (HPH) on physical properties and stability of cloudy ginkgo beverages were studied. The cloudy ginkgo beverage was homogenized by different pressure regimes from 0 to 110?MPa. The particle size distribution, zeta potential, microstructure, turbiscan, and suspension stability index were detected to evaluate the changes in physical properties and stability of beverages. The particle size and zeta potential decreased gradually when homogenization pressure increased due to the disruption of particles. The stability of beverages was improved significantly when pressure increased in range of 0–70?MPa. However, the “over-processing” phenomenon of beverages occurred at the higher pressure when the pressure was higher than 70?MPa. Compared to suspension stability, turbiscan could accurately reveal the “over-processing” phenomenon and is more suitable to evaluate the stability of ginkgo cloudy beverages. The beverages treated at 70?MPa had better stability than the beverages treated at 30 and 110?MPa during 4 months of storage. The results indicated HPH application with the appropriate pressure is an promising technique to improve beverage stability.
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