测试条件对无糖枸杞酸奶质构特性的影响  

Effects of test conditions on texture characters of sugar-free medlar yoghurt

作　　者：蒋萌蒙[1] 贾彦杰[1] 张冠群[1] 王贺[1] 孙瑞琳[1] 

机构地区：[1]河南农业职业学院,郑州451450

出　　处：《中国乳品工业》2016年第8期32-34,共3页China Dairy Industry

基　　金：郑州市技术研究与开发经费支持项目(153PKJGG422)

摘　　要：为探索穿刺距离、测试速率及起始力等测试条件对质构特性的影响,对无糖枸杞酸奶进行分析。结果表明:穿刺距离对无糖枸杞酸奶的凝胶强度有极显著影响,对硬度、黏附性有显著影响,对最大模量影响较小;测试速度对无糖枸杞酸奶的硬度、凝胶强度、最大模量有显著影响,对黏附性无影响;起始力对无糖枸杞酸奶的最大模量有极显著影响,对无糖枸杞酸奶的硬度、凝胶强度、黏附性无影响。To understand the effects of penetration distance, testing rate and initial force etc. on texture characteristics of sugar-free medlar yoghurt.The results showed that： Mean distance of puncture had significant effect on hardness,adhesion of sugar-free medlar yoghurt,there was no effects on maximum modulus;Test rate had very significant effect on hardness,gel strength and maximum modulus of sugar-free med- lar yoghurt,there was no effects on adhesion;Initial force had very significant effect on modulus,there was no effects on hardness,gel strength and adhesion of Sugar-free medlar yoghurt.

关 键 词：无糖枸杞酸奶 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]