摘要
通过测定婴幼儿营养米粉糊的黏度变化,比较维生素、矿物质、pH值等因素对冲调后的营养米粉的糊状体系稳定性的影响。结果显示,酸度是影响婴幼儿营养米粉糊黏度的主要因素。
By determining the paste viscosity, this paper compared the stability of the paste of nutritional rice powder under different condi tions; including vitamin, mineral and pH value. The results showed that acidity was the main factor that decreased the viscosity of the rice powder paste.
出处
《食品与机械》
CSCD
北大核心
2010年第1期133-136,共4页
Food and Machinery
关键词
米粉
稳定性
糊
黏度
Rice powder
Stability
Paste
Viscosity
