Study On The Influence Of Different Processing Methods On The Stability Of The Cyperus Esculentus Milk

In Cyperus esculentus L prepared starting from a cyperus esculentus milk,since the cyperus esculentus milk belonging to a plant protein beverage,during the heating and storage instability phenomenon occurs,so the use of different kinds of processing methods to explore the change stability.Details are as follows:1.Three kinds of enzymes are used to process the cyperus esculentus milk,to explore the effect of compound enzyme method on the stability of cyperus esculentus milk.The Box-Behnken response surface test design was used to obtain the corresponding compound ratio.Using the stability coefficient as an indicator,the conditions for determining the best stability of the enzymatically hydrolyzed cyperus esculentus milk were: the amount of amylase plus enzyme was 1.00%,and pectinase plus Enzyme amount is 1.45%,neutral protease plus enzyme amount is 0.50%,enzymolysis temperature is 45?,enzymolysis time is 4 h(amylase and pectinase are enzymatically hydrolyzed for 2 h,then neutral protease is added for enzymatic hydrolysis for 2 h),At this time,the stability coefficient of the cyperus esculentus milk is 3.189%,and the centrifugal precipitation rate is 1.470%.Comparing the texture indexes of enzymatically hydrolyzed cyperus esculentus milk,non-enzymatic cyperus esculentus milk and commercial cyperus esculentus milk,the hardness is not much different,but the adhesion of enzymatically hydrolyzed cyperus esculentus milk is much lower than the other two.2.Comparative cyperus esculentus milk physical stability at different temperatures,emulsifying properties,and changes in nitrogen solubility index of urease activities,and cyperus esculentus milk infrared spectroscopy and scanning electron microscopy.Experiments show that the stability of a cyperus esculentus milk is the maximum coefficient,a minimum rate centrifugation,emulsifying activity,emulsion stability,the NSI value reaches a peak at 55?,when the temperature is higher than 55?,changes in protein secondary structure,the formation of macromolecular thermal aggregate,affect the stability of the cyperus esculentus milk.3.Through single factor test and orthogonal test,the appropriate stabilizer and the range of addition amount were selected from the hydrophilic colloid,emulsifier and salt,and a single composite stabilizer was obtained.Finally,the response surface optimization design test was used to obtain the best Dosage of compound stabilizer.That is,the added amount of composite hydrocolloid is 0.32%,the added amount of composite emulsifier is 0.28%,and the added amount of composite salt is 0.26%.At this time,the stability coefficient is 18.55%,and the centrifugal precipitation rate is 4.36%.4.Cyperus esculentus milk to four different types of yogurt baking powder,Check the p H,titratable acidity,hardness,apparent viscosity and sensory evaluation of the sample every two days,to explore the change cyperus esculentus yogurt stability during storage.The results showed that adding 30-bacterial yoghurt fermented powder to the cyperus esculentus milk,while enhancing the flavor of the cyperus esculentus milk,has the best storage stability.