为探究PET装核桃乳的最佳存放条件，利用Turbiscan Lab稳定性分析仪测定了不同处理料液的稳定性，通过单因素实验、正交实验及验证实验确定了存放温度、时间及照度对料液稳定性的影响及其最佳条件组合，并解释了不同因素水平的选择、组合的可能机制。结果表明，核桃乳产品生产后常温、照度为30 lx条件下，放置10 d，稳定性指数值最小，即此时料液处于最佳保存状态，选定的三个因素中，稳定性影响力次序为：温度>时间>照度；其可能的机制是，此条件下，PET装核桃乳非均相液体体系，热力学上分子融合及动力学上重力分层所致不稳定性的影响因素之间的制约；料液稳定性的影响涉及乳化等具体加工工艺，因此，不同生产工艺的核桃乳最佳存放条件与本研究结果可能存在差异。

The optimal storage conditions for walnut milk packaged in PET containers were determined by storing the products under different light and temperature conditions and then measuring their stability using a Turbiscan Lab stability analyzer. A single-factor experiment, an orthogonal experiment, and a validation experiment were then performed to elucidate the influences of the storage temperature and duration and the illumination intensity on the stability of the packaged liquids and to determine the optimal combination of storage conditions. The selection of the different factor levels and the possible mechanisms underlying the effects of the factor combination were also explained. The smallest stability index value (i.e., the optimal state of preservation for the packaged walnut milk) was achieved for storage under ambient temperature and an illumination intensity of 30 lx for 10 days after production. The degrees of influence of the selected factors decreased in the order of temperature>duration>illumination intensity, which may be explained by the following mechanism: Under these conditions, walnut milk stored in a PET container exists as a heterogeneous liquid system. Consequently, the instability caused by the thermodynamic effect of molecular fusion and the kinetic effect of gravity stratification results in mutual constraints among the various influencing factors. However, the influences on the stability of a packaged liquid are dependent on specific processing techniques, such as emulsification. Therefore, differences may exist between the results of this study and the optimal storage conditions of walnut milk obtained using different production techniques.

河北省创新能力提升计划项目（199676203H）