果汁牛奶的流变性质测评  

Estimation for the rheology of fruit juice milk

作　　者：张国农[1] 李运飞 解国富[1] 

机构地区：[1]江南大学食品科学与安全教育部重点实验室,江苏无锡214036 [2]常州红梅乳业有限公司,江苏常州213016

出　　处：《中国乳品工业》2005年第3期29-31,共3页China Dairy Industry

摘　　要：对自制果汁牛奶和市售类似产品进行了流变学研究。结果表明,与市售类似产品相比,自制产品的初始黏度及剪切稳定后的黏度均较高,具有明显的“假塑性”,黏度对温度的变化较敏感,感官特征良好。Rheology tests were carried out on self-made fruit juice milk and market analogous products. Compared to the market analogous products, the original viscosity and the shearing viscosity of self-made fruit juice milk were both higher and more sensitive to temperature, had obvious 'pseudoplastic characteristics', Self-made fruit juice milk had good organoleptic properties.

关 键 词：果汁牛奶 流变性质 感官特性 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]