搅打充气对搅打奶油流变特性的影响

研究了搅打充气对搅打奶油流变特性的影响,分析其变化规律及探讨搅打充气与搅打奶油结构之间的内在联系。结果表明:搅打奶油属于假塑性流体,其表观黏度、屈服应力、触变性和黏弹性(G~*)均随搅打充气进行而增加,而相对恢复率呈先增大后减小趋势。在蠕变-回复测试中,蠕变柔量随搅打充气进行逐渐减小;推迟时间先增大后减小,到了搅打过度阶段又重新增大;回复率呈先增大后减小趋势。

Effect of whipping process on rheological properties of whipped cream

The effects of whipping process on rheological propertiesof whipped cream were studied, and changes and internal relation between whipping process and structure of whipped cream were also analyzed. The results showed that whipped cream was pseudoplastic fluid, apparent viscosity, yield stress, thixotropy and viscoelasticity (G*) increased along with whipping process, while the rate of relative recovery first increased and then decreased. In the creep-recovery test, creep compliance decreased gradually during whipping, while the retardation time first increased then decreased, and increased again at the stage of overwhipping. Moreover, the rate of recovery showed a first upward and then downward trend.