| 酸奶凝胶的结构特性及其影响因素 |
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| 引用本文： | 许瑞,徐红华. 酸奶凝胶的结构特性及其影响因素[J]. 食品工程, 2006, 0(1): 19-21 |
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| 作者姓名： | 许瑞 徐红华 |
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| 作者单位： | 东北农业大学食品学院,哈尔滨,150030 |
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| 摘 要： | 主要说明了酸奶凝胶的结构、物理特性及其影响因素。酸奶凝胶超微结构呈一种纤维网状立体结构,网状纤维中间形成无数有规则的空隙。均质、热处理等加工因素对其质地有不同的影响。
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| 关 键 词： | 凝胶 酸奶 结构特性 |
| 修稿时间： | 2005-10-10 |
Texture of yogurt gel and its effect factors |
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| Xu Rui,Xu Hong-hua. Texture of yogurt gel and its effect factors[J]. Food Engineering, 2006, 0(1): 19-21 |
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| Authors: | Xu Rui Xu Hong-hua |
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| Abstract: | The texture and texture characteristics and its influence factors of the yogurt gel were discussed.The microstructure of yogurt is a kind of reticulate cubic structure with numberless regular interspace.the homogenization and heat treatment have great impacts on the gel texture. |
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| Keywords: | gel yogurt texture |
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