磁化水对速溶果汁粉和核桃粉冲调黏度的影响  

Effect of the Magnetized Water on the Viscosity of the Instant Fruit and Walnut Powders

作　　者：李忍 蔡满意[2] 王宁 刘晶浩 马璐 李志江 LI Ren;CAI Manyi;WANG Ning;LIU Jinghao;MA Lu;LI Zhijiang(Key Laboratory of Agro-Products Processing and Quality Safety of Heilongjiang Province,College of Food Science,Heilongjiang Bayi Agricultural University,Daqing,Heilongjiang 163319,China;R&D Center,Beijing Huiyuan Beverage and Food Group Co.,Ltd.,Beijing 101305,China)

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江省农产品加工与质量安全重点实验室,黑龙江大庆163319 [2]北京汇源饮料食品集团有限公司研发中心,北京101305

出　　处：《农产品加工（下）》2018年第7期39-41,共3页Farm Products Processing

基　　金：黑龙江省高校“农产品质量与安全”科技创新团队项目(2014TD006)

摘　　要：采用对比试验方法,探讨不同温度和质量分数条件下,分析普通水和磁化水对速溶果汁粉和核桃粉冲调饮品黏度的影响。结果表明,利用磁化水冲调15%速溶果汁粉时的黏度显著高于普通水冲调效果,而磁化水对核桃粉的冲调黏度效果不显著。Using Rapid Visco Analyser(RVA)to compare the magnetized water and common purified water's degree of viscosity in various conditions of temperature and concentration with the examples of instant fruit powder and walnut powder.Two kinds of solutions to several samples of viscosity indicated various effects in the same conditions of temperature and concentration.According to the phenomenon of the conclusion and data analysis,it was effective for the viscosity improvement of 15%of instant fruit powder in magnetized water,while it was not effective for the walnut powder viscosity in both waters.

关 键 词：磁化水 黏度 冲调饮品 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]