舒志成¹，薛玉清^1*，陶文初¹，成官哲¹，李言郡^1,2,3，贲东旭¹，赵芳芳¹，王开祥¹

（1 杭州娃哈哈集团有限公司，浙江 杭州 310018；

2 杭州娃哈哈科技有限公司，浙江 杭州 310018；

3 浙江省食品生物工程重点实验室，浙江 杭州 310018）

摘要：本文研究了高压射流磨在无添加全豆豆乳中的应用及对全豆豆乳稳定性的影响。通过不同加工工艺下全豆豆乳的显微镜镜检、离心沉淀率、粒径分布、Zeta 电位、外观口感、Lumisizer 稳定性扫描为指标，明确了高压射流磨可以彻底粉碎全豆组织，降低产品粒径至33μm，且能大幅度提升无添加全豆豆乳的产品口感和货架期稳定性；同时通过考察不同蛋白质含量下全豆豆乳的弹性模量、Lumisizer 稳定性扫描结果和Turbiscan 扫描发现，蛋白质含量对全豆豆乳的稳定性也有影响，当蛋白质含量达到3.5%，全豆豆乳口感优、稳定性好，属于制备全豆豆乳的优选方案。由此可知：高压射流磨工艺是加工无添加全豆豆乳的关键工艺，对提高该类产品的整体稳定性、改善该类产品的质地口感、提升该类产品的整体品质有显著效果。

关键词：高压射流磨；全豆豆乳；无添加；稳定性

Application of High Pressure Microfluidizer in Non Additive Whole Soybean Milk

SHU Zhi-cheng¹，XUE Yu-qing^1*，TAO Wen-chu¹，CHENG Guan-zhe¹，LI Yan-jun^1,2,3，BEN Dong-xu¹，ZHAO Fang-fang¹，WANG Kai-xiang¹

（1 Hangzhou Wahaha Group Co.，Ltd.，Hangzhou 310018，China；

2 Hangzhou Wahaha Technology Co.，Ltd.，Hangzhou 310018，China；

3 Zhejiang Key Laboratory of food Bioengineering，Hangzhou 310018，China）

Abstract: This paper studies the application of high-pressure microfluidizer in the production of non additive wholesoybean milk and its effect on the stability of whole soybean milk. Through microscopic examination，centrifugalsedimentation rate，particle size distribution，Zeta potential，appearance and taste，and Lumisizer stability scanningof whole soybean milk under different processing techniques，it was clarified that high-pressure microfluidizer couldthoroughly crush whole soybean tissue and reduce product particle size to 33%μm. And significantly improve thetaste and shelf life stability of non additive whole soybean milk. Moreover，by examining the elastic modulus，Lumisizer stability scan results，and Turbiscan results of whole soybean milk under different protein contents，it wasfound that protein content also had an impact on the stability of whole soybean milk. When the protein contentreaches 3.5%，whole soybean milk had a good taste and stability，which was the optimal plan for preparing wholesoybean milk. From this，it can be seen that the high-pressure microfluidizer process is a key process for processingnon additive whole soybean milk，which has a significant effect on improving the overall stability，texture and tasteof this type of product，and enhancing the overall quality of this type of product.

Key words: high pressure microfluidizer；whole soy milk；no food additive；stability

中图分类号：TS214.2            文献标志码：A                    文章编号：1007-7871（2024）04-0006-08

2024，Vol.27，No.4