摘要
采用对比试验方法,探讨不同温度和质量分数条件下,分析普通水和磁化水对速溶果汁粉和核桃粉冲调饮品黏度的影响。结果表明,利用磁化水冲调15%速溶果汁粉时的黏度显著高于普通水冲调效果,而磁化水对核桃粉的冲调黏度效果不显著。
Using Rapid Visco Analyser(RVA)to compare the magnetized water and common purified water's degree of viscosity in various conditions of temperature and concentration with the examples of instant fruit powder and walnut powder.Two kinds of solutions to several samples of viscosity indicated various effects in the same conditions of temperature and concentration.According to the phenomenon of the conclusion and data analysis,it was effective for the viscosity improvement of 15%of instant fruit powder in magnetized water,while it was not effective for the walnut powder viscosity in both waters.
作者
李忍
蔡满意
王宁
刘晶浩
马璐
李志江
LI Ren;CAI Manyi;WANG Ning;LIU Jinghao;MA Lu;LI Zhijiang(Key Laboratory of Agro-Products Processing and Quality Safety of Heilongjiang Province,College of Food Science,Heilongjiang Bayi Agricultural University,Daqing,Heilongjiang 163319,China;R&D Center,Beijing Huiyuan Beverage and Food Group Co.,Ltd.,Beijing 101305,China)
出处
《农产品加工（下）》
2018年第7期39-41,共3页
Farm Products Processing
基金
黑龙江省高校“农产品质量与安全”科技创新团队项目(2014TD006)
关键词
磁化水
黏度
冲调饮品
magnetized water
viscosity
beverage
