酸奶凝胶的结构特性及其影响因素

Texture of Yogurt Gels and its Influencing Factors

本文主要说明了酸奶凝胶的结构,物理特性及其影响因素。酸奶凝胶超微结构呈一种纤维网状立体结构,网状纤维中间形成无数有规则的空隙。均质,热处理等加工因素对其质地有不同的影响。

This text introduced the texture, characteristic and its influencing factors of yogurt gels. The microstructure of yogurt gels presented reticulation structures, in which there were numberless spaces. Homogenization and heat treatment influenced its texture. regular interspaces. Homogenization and heat treatment influenced its texture.