马齿苋饮料主剂浓缩工艺及其流变特性研究  

Study on concentrate technology of main agent of Purslane beverage and its rheological properties

作　　者：阮美娟[1] 秦学会[1] 于浩[1] 苏瑞丽[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《食品工业科技》2009年第7期142-144,147,共4页Science and Technology of Food Industry

摘　　要：采用真空浓缩的方法,确定马齿苋饮料主剂的浓缩工艺为浓缩倍数为3倍,即可溶性固形物含量15°Brix,浓缩温度为70℃,浓缩时间为15min。采用CV-Ⅲ+型数字流变仪对不同浓度(5、10、15、20、25、30°Brix)的马齿苋饮料主剂分别在20、40、60℃条件时的流变学性质进行了研究,结果表明:在研究的温度和浓度的范围内,马齿苋饮料主剂为胀塑性流体;回归分析表明,温度对粘度的影响符合Arrhenius方程,浓度对粘度的影响可以用指数方程η=Kexp(AC)更好地表示,并推导出温度和粘度对马齿苋饮料主剂综合影响的方程。The enrichment process of Purslane beverage concentrate was,concentration 3 times,the soluble solids content 15Brix, the enrichment temperature 70℃, the enrichment time 15min, and the method was vacuum concentration.Rhetolgical property of Purslane beverage main agent were studied at different concentration（5,10, 15,20,25,30°Brix ）and different temperature （20,40,60℃） by the rheometer CV-Ⅲ ＋ .The results showed that within the study of temperature and concentration framework, the Purslane beverage main agent was the Expansion fluid.Through regression analysis showed that=the effect of temperature on viscosity could be described by Arrhenius type equation,the effect concentration on viscosity could be described by an Index type equation; and the equation used to describe combined effect of temperature and concentration on the viscosity of concentrated compound fungus leaching liquor was established.

关 键 词：马齿苋饮料 浓缩 流变特性 粘度 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]