不同成胶温度对酸奶凝胶流变学特性的影响  

作　　者：周志伟[1] 许永红[1] 

机构地区：[1]北京市食品工业研究所,北京100075

出　　处：《食品工业科技》2000年第3期11-12,共2页Science and Technology of Food Industry

摘　　要：探讨了不同凝胶温度 ( 30～ 60℃ )对酸奶凝胶流变学特性的影响。结果显示 :凝胶时间随成胶温度的升高而缩短 ;当成胶温度在 30～ 40℃时弹性模量 ( G’)和损失模量 ( G’’)随温度的升高而增加 ,当温度为 45℃或更高时反而下降 ;只有当温度高达 50℃以上时相差 ( δ)才有所减小 ,其它情况下没发现明显差异 ;当成胶温度高于 45℃时 ,流变学图谱中 G’和 G’’的曲线呈现两个明显的迟缓期 ,一个位于凝胶形成之前 ,另一个位于凝胶形成后不久 ,此时 G’和 G’’已完成第一轮线性增长。Acid skim milk gels were induced by 2% D glucono δ lactone at different temperatures (30～60℃),and their rheological properties were followed by low amplitude dynamic oscillation during gelation.For all gels tested gelation time decreased with incubation temperature.Both storage moduli(G')and loss moduli(G '' )of the gels increased with incubation temperature ranging from 30～40℃,and decreased at 45℃ or above.No obvious difference was observed for loss angle (δ) except when the temperature was higher than 50℃,where decrease in δ was experienced.The development of G' and G '' in rheograms obtained at temperature above 45℃ showed two distinct lag phases,one before the start of gelation,and the other shortly aftertowards when the first linear increase had finished.

关 键 词：流变学特性 酸性凝胶 凝胶温度 酸奶 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]