摘要
以新鲜稀奶油为主要原料,考察了不同的均质压力对UHT搅打稀奶油的脂肪球粒径、流变学特性、搅打特性的影响,分析了各评价指标之间的相关性。结果表明,UHT搅打稀奶油最适均质压力范围为3～5 MPa;随着均质压力的增大(1～9 MPa),脂肪球粒径减小,但打发成型所需时间增加;在α=0.01水平上,粒径与搅打时间、起泡率显著相关;在α=0.05水平上搅打时间与起泡率显著相关。
Used flesh cream as raw materials, investigated how the different homogenization pressure affected the diameter of fat globule, rhe- ological properties and whipping properties, analyzed the correlation between the evaluation indicators. The results indicated that the optimized homogenization pressure is 3-5 MPa; the size of fat globules decrease and the whipping time increase with the increasing of homogenous pressure within the range of I to 9 MPa; on a=0.01 levels, diameter of fat globule and whipping time are significantly correlated, diameter of fat globule and overrun are significantly correlated; on a=0.05 levels, whipping time and overrun are significantly correlated.
出处
《中国乳品工业》
CAS
北大核心
2012年第4期32-35,共4页
China Dairy Industry
