超细粉碎盐焗鸡骨泥流变学特性的研究  

Study on rheological properties of superfine-smashed salt-baked chicken bone paste

作　　者：蔡蕊[1] 周厚源[1] 李汴生[1] 阮征[1] 郭伟波 林光明 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640 [2]广东无穷食品有限公司,广东饶平515726

出　　处：《食品工业科技》2012年第7期112-114,118,共4页Science and Technology of Food Industry

基　　金：广东省教育部产学研结合项目(2009B090300002)

摘　　要：采用R/S+型数字流变仪对不同温度(10、25、40、55、70、85℃)下不同粒径水平(A1、A2、A3、A4平均粒径分别为51.722、62.276、70.654、81.675μm)的超细粉碎盐焗鸡骨泥的流变特性进行研究。结果表明,鸡骨泥为非牛顿流体,典型的剪切变稀,具有屈服应力。A1、A2、A3、A4四种鸡骨泥分布中随着大颗粒的逐渐增多,平均粒径的增大,鸡骨泥粘度下降,触变性先减弱(A1～A2)后趋于平缓(A2～A4),屈服应力先增大(A1～A2)后减小(A2～A4);随着温度的升高,鸡骨泥粘度和屈服应力下降,触变性无显著变化。Rheological properties of superfine-smashed salt-baked chicken bone paste were studied at different temperature（10,25,40,55,70,85℃）and different particle size（A1,A2,A3,A4 which average particle size was 51.722,62.276,70.654,81.675μm）by the R/S＋ Rheometer.The result showed that the chicken bone paste was non-Newtonian and exhibited typical shear-thinning behavior and yield stress.The distribution of large particles increased in the four kinds of chicken bone paste,the viscosity of chicken bone paste decreased with the average particle size increasing.The thixotropy declined（A1~A2）first,then changed slightly with the average particle size increasing（A2~A4）,yield stress first increased（A1~A2）then declined（A2~A4）.As the temperature increased,the viscosity and yield stress of chicken bone paste decreased,while no significant change in thixotropy.

关 键 词：超细粉碎 盐焗鸡骨泥 粒径 温度 流变学特性 

分 类 号：TS201.7[轻工技术与工程—食品科学]