| 糖对牛奶布丁流变性的影响 |
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| 引用本文： | 张建俊,于淑娟,曾建成,邱荣其. 糖对牛奶布丁流变性的影响[J]. 现代食品科技, 2009, 25(3) |
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| 作者姓名： | 张建俊 于淑娟 曾建成 邱荣其 |
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| 作者单位： | 华南理工大学轻工与食品学院,广东,广州,510640 |
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| 摘 要： | 奉文采用哈克流变仪研究了不同质量分数下几种糖时鲜奶布丁体系的流变学性质,所用的糖质量分数依次为2%、4%、8%和16%,未著淀耢质量分数为6%. 结果表明:牛奶布丁是-种非宾汉塑性流体,测得的剪切速率和相应的剪切应力的关系符合Casson模型. 随着糖质量分数的提高,牛奶布丁的屈服应力、表观黏度和剪切应力均随糖质量分数的增大而增大.
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| 关 键 词： | 牛奶布丁 糖 表现黏度 流变特性 |
Effect of Sugar on Rheological Characteristic of Tapioca Starch-Milk-Sugar Pudding |
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| ZHANG Jian-jun,YU Shu-juan,ZENG Jian-cheng,QIU Rong-qi. Effect of Sugar on Rheological Characteristic of Tapioca Starch-Milk-Sugar Pudding[J]. Modern Food Science & Technology, 2009, 25(3) |
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| Authors: | ZHANG Jian-jun YU Shu-juan ZENG Jian-cheng QIU Rong-qi |
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| Affiliation: | College of Light Industry and Food Science;South China University of Technology;Guangzhou 510640;China |
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| Abstract: | The rheological properties of tapioca starch-milk-sugar(TMS) pudding were studied with Haake rheometer by adding different concentration of sugars(2%,4%,8%,16% and 6%) with 6% of tapioca starch in pudding.Results showed that TMS was a type of non-Bingham plastic liquid,with the detected shear velocity and stress being accord with the Casson model.It was also found that yield stress,apparent viscosity and shear stress of pudding were improved by increasing the sugar concentration. |
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| Keywords: | pudding sugar apparent viscosity rheological properties |
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