酱体食品的流变学特性及稳定性研究进展  

Research Progress of the Rheological Properties and Stability of Paste Food

作　　者：王颖颖[1] 侯利霞[1] 

机构地区：[1]河南工业大学粮油食品学院,郑州450001

出　　处：《中国调味品》2016年第7期153-156,共4页China Condiment

基　　金：国家重点攻关项目(CARS-15);公益性行业(农业)科研专项项目(201303072-2)

摘　　要：酱体食品作为一种调味食品,深受人们喜爱。阐述了酱体食品的流变学特性及稳定性研究现状,提出了酱体食品在生产、储存保藏过程中存在的问题及解决方法,对酱体食品的稳定性研究有一定的参考价值。As a kind of condiment, paste food has become a popular food among people in the world. In this paper, the research progress of theological properties and stability of paste food is elaborated, and some existing questions and solutions are put forward during production or storage, which is valuable for research on stability of paste food.

关 键 词：酱体食品 流变学特性 稳定性 

分 类 号：TS264.2[轻工技术与工程—发酵工程]