摘要
对自制果汁牛奶和市售类似产品进行了流变学研究。结果表明,与市售类似产品相比,自制产品的初始黏度及剪切稳定后的黏度均较高,具有明显的“假塑性”,黏度对温度的变化较敏感,感官特征良好。
Rheology tests were carried out on self-made fruit juice milk and market analogous products. Compared to the market analogous products, the original viscosity and the shearing viscosity of self-made fruit juice milk were both higher and more sensitive to temperature, had obvious 'pseudoplastic characteristics', Self-made fruit juice milk had good organoleptic properties.
出处
《中国乳品工业》
CAS
北大核心
2005年第3期29-31,共3页
China Dairy Industry
关键词
果汁牛奶
流变性质
感官特性
fruit juice milk
rheologic characteristics
organoleptic properties