动态超高压微射流技术改性膳食纤维对酸奶流变学特性的影响  

Effects of Addition of Dietary Fiber Modified with Dynamic High-pressure Microfluidization Treatment on Rheological Charateristics of Yoghurt

作　　者：余海霞[1] 刘成梅[1] 万婕[1] 刘伟[2] 张兆琴[1] 吴伟[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047 [2]南昌大学中德食品工程中心,江西南昌330047

出　　处：《食品科学》2008年第12期227-230,共4页Food Science

基　　金：国家自然科学基金项目(20766004);教育部"长江学者和创新团队发展计划"创新团队项目(IRT0540)

摘　　要：本实验研究了经动态超高压微射流技术处理后的膳食纤维及添加了该膳食纤维的酸奶的流变学特性,探讨了添加不同浓度、经过不同压力处理后的膳食纤维对酸奶黏度的影响。结果表明,浓度为0.6%的膳食纤维溶液经过40MPa处理后的表观黏度为160.2mPa·s,随着处理压力的增加而增加,在180MPa时高达551.6mPa·s,在80MPa固定压力时,其表观黏度随着浓度的增加而增加,浓度为1.5%时达到897.9mPa·s;酸奶的表观黏度与所添加的膳食纤维的表观黏度变化规律一致,随着膳食纤维添加量和处理压力的增加而增加,在酸奶中添加经80MPa处理、浓度为0.6%的膳食纤维后,其黏度在转速为6r/min时由原来的6.02Pa·s增加到8.36Pa·s,表现为触变性流体特性,酸奶口感纯正黏稠。This study aimed to investigate the theological characteristics of dietary fiber and yoghurt which added with dietary fiber modified with dynamic high-pressure microfluidization treatment and the effects of dietary fiber modified at different treatment pressures and its addition amount on viscosity of yoghurt. The results showed that the apparent viscosity of dietary fiber at 0.6% concentration increases from 145.3 mPa·s at 40 MPa to 551.6mPa·s at 180 MPa with the treatment pressure riasing, and the apparent viscosity of dietary fiber treated at 80 MPa ascends to 897.9 mPa·s at 1.5% with the concentration rising. The apparent viscosity of yoghurt has the same trend to the dietary fiber, increasing with the increment of treatment pressure and addition amount of dietary fiber ascending, and at the stirring rate of 6 r/min, the viscosity of the yoghurt added with 0.6% dietary fiber treated 80MPa increasing from 6.02 Pa · s to 8.36 Pa · s, which exhits the thixotropic fluid character istics with an orthodox and thick taste.

关 键 词：动态超高压微射流 膳食纤维 酸奶 流变学 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]