摘要
本文采用哈克流变仪研究了不同质量分数下几种糖对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%,木薯淀粉质量分数为6%。结果表明:牛奶布丁是一种非宾汉塑性流体,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。
The rheological properties of tapioca stanch-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.
出处
《现代食品科技》
EI
CAS
2009年第3期241-244,248,共5页
Modern Food Science and Technology
关键词
牛奶布丁
糖
表观黏度
流变特性
pudding
sugar
apparent viscosity
rhcological properties
