摘要
对以榛子为主要原料的植物蛋白饮料主剂进行了研究。以浓缩比为考察指标,通过响应面分析法确定了主剂的最佳浓缩工艺条件;探讨了主剂的流变学性质,并分别研究了温度和浓度对主剂粘度的影响,得到了描述其影响的动力学方程。实验结果表明,主剂属于典型的假塑性体系,表现出剪切稀化现象,其表观粘度会随剪切速率的不断增加而降低。
The condensed liquid of phytoprotein beverage made from hazelnut was st udied in this paper. Through the response surface analysis, the best condensatio n technology was obtained by the analysis of concentration multiple. The rheolog ical property of the condensed liquid was investigated, and the effects on the v iscosity of condensed liquid by temperature and condensity were studied. The res ults showed that the condensed liquid was a pseudoplastic fluid; its apparent vi scosity would go down with the rise of temperature.
出处
《食品工业科技》
CAS
CSCD
北大核心
2004年第7期72-75,共4页
Science and Technology of Food Industry
关键词
榛子
主剂
响应面
流变性
粘度
hazelnut
condensed liquid
RSA
rheological property
viscosity
