搅拌型酸奶时温特性的研究
|
摘要
以七类酸奶为研究对象,本文应用流变仪分别研究了粘度与弹性模量的时间扫描、温度扫描。结果表明:酸奶具有触变性,在低剪切速率下酸奶粘度随时间逐步减少,当提高剪切速率酸奶在经历一段持续剪切历史后粘度值逐步趋于恒定,而酸奶的弹性模量时间扫描过程中却是随时间而逐步增加。在同一剪切速率下或线性粘弹性区域内同一频率下,酸奶具有相同的时间影响效应与相同的温度历史效应。另外,通过温度扫描还可观察到酸奶样品是否出现结构变化的现象。
In this paper,the time sweep and temperature sweep of viscosity as well as of elasticity modulus were studied respectively. The results showed that yoghurt had the thixotropy,where at the lower shear rate the viscosity decreased gradually as time and as the shear rate rose the viscosity of yoghurt tended to reach to a fixed value after a period of consistent shearing history,while the elasticity modulus increased gradually as time. At the same shear rate or frequency in the region of linear visco-elasticity yoghurt had the same effect of time influence and of temperature historic influence. In addition,whether there was change of structure of yoghurt in the temperature sweep could be observed.
In this paper,the time sweep and temperature sweep of viscosity as well as of elasticity modulus were studied respectively. The results showed that yoghurt had the thixotropy,where at the lower shear rate the viscosity decreased gradually as time and as the shear rate rose the viscosity of yoghurt tended to reach to a fixed value after a period of consistent shearing history,while the elasticity modulus increased gradually as time. At the same shear rate or frequency in the region of linear visco-elasticity yoghurt had the same effect of time influence and of temperature historic influence. In addition,whether there was change of structure of yoghurt in the temperature sweep could be observed.
引文
[1] PHUONG T.M. NGUYEN,OLENA KRAVCHUK,BHESH BHANDARI,et al.. Effect of different hydrocolloids on texture,rheology,tribology and sensory perception of texture and mouthful of low-fat pot-setyoghurt[J]. Food Hydrocolloids,2017,72,90-104.
[2] ISABEL CELIGUETA TORRES,JOSE MANUEL AMIGO,JES CHRISTIAN KNUDSEN,et al.. Rheology and microstructure of low-fatyoghurt produced with whey protein microparticles as fat replacer[J].International Dairy Journal,2018,81,62-71.
[3]李慧,吴伟都,朱慧,等.搅拌型酸奶粘度及持水性测定的研究[J].粮食与食品工业,2017,25(2):56-59.
[4]吴伟都,朱慧,欧凯,等.搅拌型酸奶应力松驰行为的研究[J].食品安全质量检测学报,2018,9(5):993-997.
[5]李全阳,夏文水.酸乳流变学特性的初步研究[J].食品与发酵工业,2003(12):35-39.
[6]赵红玲,李全阳,赵正涛,等.搅拌型酸奶流变学特性的研究[J].乳业科学与技术,2009,32(4):159-163.
[7]杨莹莹,贺红军,郭萌萌,等.响应面法分析TPA测试参数对酸奶质构的影响[J].现代食品科技,2013,29(6):1281-1284.
[8]陈玮,常忠义,高红亮,等.不同发酵剂生产的酸奶感官评定和TPA质构分析[J].中国酿造,2012,31(1):193-195.
[9]徐鑫,赫君菲,何佳易,等.测试条件对凝固型酸奶质构实验参数的影响[J].食品科学,2013,34(24):263-267.
[10]汤高奇,柳艳霞,曹乐民,等.测试条件对紫薯酸奶质构特性的影响[J].中国乳品工业,2015,43(4):30-32.
[2] ISABEL CELIGUETA TORRES,JOSE MANUEL AMIGO,JES CHRISTIAN KNUDSEN,et al.. Rheology and microstructure of low-fatyoghurt produced with whey protein microparticles as fat replacer[J].International Dairy Journal,2018,81,62-71.
[3]李慧,吴伟都,朱慧,等.搅拌型酸奶粘度及持水性测定的研究[J].粮食与食品工业,2017,25(2):56-59.
[4]吴伟都,朱慧,欧凯,等.搅拌型酸奶应力松驰行为的研究[J].食品安全质量检测学报,2018,9(5):993-997.
[5]李全阳,夏文水.酸乳流变学特性的初步研究[J].食品与发酵工业,2003(12):35-39.
[6]赵红玲,李全阳,赵正涛,等.搅拌型酸奶流变学特性的研究[J].乳业科学与技术,2009,32(4):159-163.
[7]杨莹莹,贺红军,郭萌萌,等.响应面法分析TPA测试参数对酸奶质构的影响[J].现代食品科技,2013,29(6):1281-1284.
[8]陈玮,常忠义,高红亮,等.不同发酵剂生产的酸奶感官评定和TPA质构分析[J].中国酿造,2012,31(1):193-195.
[9]徐鑫,赫君菲,何佳易,等.测试条件对凝固型酸奶质构实验参数的影响[J].食品科学,2013,34(24):263-267.
[10]汤高奇,柳艳霞,曹乐民,等.测试条件对紫薯酸奶质构特性的影响[J].中国乳品工业,2015,43(4):30-32.