摘要
采用AR-1500ex型流变仪,对添加增稠剂的低脂酸奶触变性进行了测定,分析了增稠剂浓度影响酸奶触变特性的因素。结果表明:浓度为1.0 g/L海藻酸丙二醇酯的低脂酸奶样品不仅显示了最大剪切应力,而且有着最小触变环面积。浓度为50 g/L乳清蛋白的低脂酸奶样品虽然最大剪切应力低于70 g/L添加量,但其触变环面积小于后者。浓度为1.0 g/L果胶添加的低脂酸奶样品最大剪切应力低于1.2 g/L添加量的样品,但触变环面积小于后者。低脂酸奶触变性与添加增稠剂的浓度有密切相关。
The thixotropy of low-fat yoghourt which adding thickeners were measured using AR-1500ex rheometer, and the factors which affecting yoghourt thixotropy were analyzed. The results showed that the Low-fat yoghourt sample adding 1 g/L propylene glycol alginate had maximum shear stress, and also had the minimum thixotropic loop area. The Low-fat yoghourt sample adding 50 g/L whey protein showed the lower maximum shear stress than the sample adding 70 g/L whey protein, but the former had the minor thixotropic loop area. The Low-fat yoghourt sample adding 1 g/L pectin has the lower maximum shear stress than the sample adding 1.2 g/L pectin, but the former also had the minor thixotropic loop area. In conclusion, the thixotropy of low-fat yoghourt was closely related to concentration of thickener.
出处
《吉林农业科学》
CSCD
北大核心
2013年第5期62-65,共4页
Journal of Jilin Agricultural Sciences
基金
吉林省科技厅科技成果转化项目(20115026)
关键词
增稠剂
低脂酸奶
触变性
Thickener
Low-fat yoghourt
Thixotropy
