测试条件对紫薯酸奶质构特性的影响  

Study on effects of test conditions on texture characteristics of purple sweet potato yoghurt

作　　者：汤高奇[1] 柳艳霞[2] 曹乐民[1] 王育红[1] 田洁[1] 周志强[1] 

机构地区：[1]河南农业职业学院,郑州451450 [2]河南农业大学,郑州450002

出　　处：《中国乳品工业》2015年第4期30-32,共3页China Dairy Industry

基　　金：学院2012年度科学研究课题(KY2012-15);河南省高等学校工程技术研究中心专项课题(kyzx2013-04)

摘　　要：研究了穿刺距离、测试速率和起始力等测试条件对紫薯酸奶质构特性的影响。结果表明:穿刺距离对紫薯酸奶的硬度、黏附性、最大模量和凝胶强度等均有显著的影响;测试速度对紫薯酸奶的硬度、黏附性、凝胶强度有极显著的影响,而对最大模量无影响;起始力对对紫薯酸奶的黏附性和最大模量有极显著的影响,而对紫薯酸奶的硬度和凝胶强度无影响。Effects of test conditions（mean distance of puncture、 test rate and initial force etc.）were studied on texture characteristics of purple sweet potato yoghurt. The results showed that： Mean distance of puncture had significant effect on hardness,adhesion、maximum modulus and gel strength of purple sweet potato yoghurt; Test rate had very significant effect on hardness, adhesion and gel strength, but maximum modulus;Initial force had very significant effect on adhesion and maximum modulus,but it had no effect on hardness and gel strength.

关 键 词：紫薯酸奶 质构特性 测试条件 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]