膳食纤维强化酸奶的流变学特性及其感官品质研究  

Rheological behavior of yogurts fortified with dietary fiber and its sensory property

作　　者：李安平[1] 谢碧霞[1] 王俊[1] 陶俊奎[1] 

机构地区：[1]中南林业科技大学食品科学与工程学院,长沙411004

出　　处：《中国乳品工业》2008年第9期11-13,共3页China Dairy Industry

基　　金：科技部创新基金项目(O2EFN216701226)"竹笋膳食纤维添加剂及其系列产品工厂化生产示范"

摘　　要：对膳食纤维(Dietary Fiber,DF)强化酸奶的流变学特性及感官品质进行了研究。结果表明,膳食纤维不同强化量酸奶为假塑性流体,流变学特性符合冥律模型,表观黏度随膳食纤维加入量的增加而增加。触变性检验表明,膳食纤维添加量越大,触变性越小。随着贮藏时间的增加,酸奶黏度逐渐减小,而且膳食纤维添加量越多,减小的趋势越小。从健康和嗜好多方面考虑,酸奶中添加质量分数为1.0%的膳食纤维较为恰当。The rheological behavior of yogurts fortified with dietary fiber and its sensory property were studied. The results show that the yogurts fortified with dietary fiber behave as a pseudoplastic fluid with thixotropic, its apparent viscosity increase with increase in dietary fiber. The power law model can be apphed at long shear times using the equilibrium shear stress. During the storage time the viscosity of yogurts vary from 0.25 to 0.07 Pa＇s. thinking over health and liking, yogurts fortified with 1.0% dietary fiber is proper.

关 键 词：酸奶 膳食纤维 流变学特性 黏度 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]