摘要
利用NDJ-5S型数字式粘度计对市场流行的六种搅拌型酸奶的流变学特性进行测定,发现搅拌型酸奶是一种触变性流体;搅拌型酸奶所受到的剪切速度和平均表观粘度之间的变化规律与幂函数Y=k·Xn拟合的非常好;在一定的范围内,搅拌型酸奶受到剪切时反弹性越好,对时间的触变性越小,其感官评分越高;在搅拌型酸奶的各种化学成分中,对其感官评分影响最大的是多糖的含量。
The rheolog ical properties of six kinds of popular stired yog hourt products were analysed by using a rotational viscometer (NDJ -5S shang hai).The investig ation demonstrated that stired yog hourt was a kind of thixotropic liquid.A very strict power function relationship between averag e viscosity and shear speed was observed.The better the rebound property,the less the thixotropism of a yog hourt and the hig her the sensory value within certain rang e.Among the various chemical components in stired yog hourt,the content of polysaccharide had the big g est effect on sensory value.
出处
《食品工业科技》
CAS
CSCD
北大核心
2003年第5期43-47,共5页
Science and Technology of Food Industry
