摘要
使用高精度TA-XT plus质构仪,对不同稳定条件下的酸奶进行黏稠度-反挤压实验,对其力学特性的变化进行研究.在不同稳定条件下(常温贮藏、4℃冷藏和添加少量CMC(carboxy methyl cellulose)后4℃冷藏),将凝固型成品酸奶凝固后2h内与9d内(样本实验周期T为1d)的样品进行压缩性测试,对主要力学参数(黏稠度、压缩流动性、黏稠度流动指数)的变化进行分析比较,并对每次测试的结果进行双因素交互数据检测分析.结果表明:不加稳定剂常温贮存的酸奶稳定性最差,用CMC处理在4℃冷藏的酸奶稳定性最佳.
Using TA-XT plus texture analyzer with high accuracy,we studied the difference of their mechanical properties,based on compressed and consistency experiment for yogurt which was steady under different conditions.Analyzed and compared consistency result based on main mechanical parameters change（index of viscosity,cohesiveness,yogurt firmness etc.） between which was curdle two hours after fermentation and of those curdle 9 days（choosing a 1 days as a experimental circulation） under different conditions： room temperature storage,cold storage in 4 ℃ and cold storage in 4 ℃ after disposed by CMC）,at the same time,analysis On the double factors interactive data.It＇s concluded that the worst storage condition was the room temperature with nothing treatment,8 ℃ storage was better,with CMC treatment and 4 ℃ storage was the best steady.
出处
《农业科学研究》
2013年第1期42-45,共4页
Journal of Agricultural Sciences
关键词
酸奶
贮存
力学指标
稳定性评价
yogurt
storage
mechanics indexes
estimation of stability
