| 鸡蛋牛奶布丁在凝胶过程中的动态流变特性 |
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| 引用本文： | 熊秀芳,李星恕,靳红玲,郭康权.鸡蛋牛奶布丁在凝胶过程中的动态流变特性[J].食品科学,2014,35(15):72-76. |
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| 作者姓名： | 熊秀芳 李星恕 靳红玲 郭康权 |
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| 作者单位： | 西北农林科技大学机械与电子工程学院，陕西 杨凌 712100 |
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| 基金项目： | 国家公益性行业(农业)科研专项(201003063-07);中央高校基本科研业务费专项基金项目(Z109021106;Z109021303) |
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| 摘 要： | 为研究鸡蛋牛奶布丁在凝固过程中凝胶的形成及质量，对鸡蛋牛奶布丁在凝固过程中的动态流变特性进行研究。结果表明：在凝固温度分别为75、80、85 ℃时进行动态时间扫描，得出鸡蛋牛奶布丁的凝胶过程是一个连续一级反应；当凝固温度为75 ℃时，得到的鸡蛋牛奶布丁强度最好、质构最均匀。通过动态温度扫描得出鸡蛋牛奶布丁的凝固过程可以分为诱导阶段（65～71.5 ℃）、加速阶段（71.5～88 ℃）和稳定阶段（＞88 ℃）。
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| 关 键 词： | 鸡蛋牛奶布丁 凝胶 凝固 流变特性 连续一级反应 |
Dynamic Rheological Properties of Egg Milk Pudding during Gelation Process |
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| XIONG Xiu-fang,LI Xing-shu,JIN Hong-ling,GUO Kang-quan.Dynamic Rheological Properties of Egg Milk Pudding during Gelation Process[J].Food Science,2014,35(15):72-76. |
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| Authors: | XIONG Xiu-fang LI Xing-shu JIN Hong-ling GUO Kang-quan |
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| Affiliation: | College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling 712100, China |
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| Abstract: | The formation process and quality of egg milk pudding were explored by studying dynamic rheological properties
during the solidification process. The dynamic time scanning was conducted at 75, 80, and 85 ℃, respectively. It was found
that the gelation process was a consecutive first-order reaction; at 75 ℃, the strength and structure of the pudding were the
best. Through the dynamic temperature scanning, the solidification process could be divided into three phases: induction
(65–71.5 ℃), acceleration (71.5–88 ℃) and stabilization (higher than 88 ℃). |
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| Keywords: | egg milk pudding gelation coagulation rheological properties consecutive first-order reaction |
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