食品科学 ›› 2011, Vol. 32 ›› Issue (19): 7-11.doi: 10.7506/spkx1002-6630-201119002

• 基础研究 • 上一篇    下一篇

3 种发酵乳制品流变性质的比较与分析

王松松,陈庆森*   

  1. 天津市食品生物技术重点实验室,天津商业大学生物技术与食品科学学院
  • 发布日期:2011-10-12
  • 基金资助:
    国家自然科学基金项目(30771524;31071522)

Comparison and Analysis of Rheological Properties of Three Kinds of Fermented Dairy Products

WANG Song-song,CHEN Qing-sen*   

  1. (Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China)
  • Published:2011-10-12

摘要: 用流变仪分析评价发酵乳制品的流变学特性。分别测定以牛乳和豆乳以及二者的混合乳为原料制备的3种发酵乳制品的流变学特性。结果表明:3种发酵乳制品均是正触变性流体,其滞后环面积之比为1:0.56:0.69。黏丝性指数之比为1:0.63:0.91;恒温恒速下表观黏度初始值之比分别为1:0.99:1.28,发酵豆乳表观黏度下降速率最慢;应变扫描中发现3种发酵乳制品的稳定性从高到低依次为:发酵豆乳、发酵混合乳和发酵牛乳;在温度扫描中发现发酵豆乳耐温度变化的能力最强,发酵混合乳的表观黏度值最高。通过比较三者的流变学特性说明发酵牛乳的稳定性较差,发酵豆乳的表观黏度值较低,但其稳定性较好。发酵混合乳不仅表观黏度值较高,而且其稳定性也高于发酵牛乳。

关键词: 发酵乳, 流变学, 触变性, 表观黏度

Abstract: A rheometer was used to measure the rheological properties of three fermented dairy products, which were made of milk, soybean milk and both of them, respectively. The results showed that all three kinds of fermented dairy products were thixotropic fluid with a hysteresis loop area ratio of 1: 0.56: 0.69 and a viscosity index ratio of 1: 0.63: 0.91. Under the conditions of constant temperature and rotate speed, the initial apparent viscosity ratio was 1: 0.99: 1.28. The slowest decrease rate of apparent viscosity was observed in fermented soybean milk. In strain sweep experiments, fermented soybean milk was found to be the most stable, followed by fermented milk and complex fermented milk. In temperature sweep experiments, fermented soybean milk had the strongest tolerance to temperature and fermented complex milk had maximum apparent viscosity. By comparing their rheological properties, fermented soybean milk revealed the strongest stability and the highest apparent viscosity. Complex fermented milk had a higher apparent viscosity and a higher stability than single fermented milk.

Key words: fermented milk, rheology, thixotropy, apparent viscosity

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