摘要
以果胶为稳定剂的调配型酸乳饮料(AMD)分别贮藏于25℃、35℃、45℃、55℃的恒温箱中,贮藏期为6个月,定期检测其理化指标(离心沉淀率、粘度、pH值、粒径)和感官指标。结果表明酸乳饮料贮藏期离心沉淀率增加、粘度降低、粒径增加,贮藏温度越高,理化指标变化越快。酸乳饮料贮藏期pH值没有发生变化,其他理化指标如离心沉淀率、粘度、粒径和感官质量显著相关。通过动力学和热力学分析,建立了以果胶为稳定剂的酸乳饮料的动力学和热力学稳定性预测模型。
Acidified milk drinks （AMD） with pectin as stabilizer were stored for 6 months at 25℃, 35℃, 45℃ and 55℃, respectively. Various physicochemical changes and sensory quality were. studied. The results showed that the centrifugal sedimentation rate and particle size increased, and viscosity decreased during storage. Moreover, the trends accelerated with the raising of temperature. However, there was no change of pH value during storage. Further, the centrifugal sedimentation rate, viscosity and particle size significantly correlated with sensory quality. The stability prediction model of acidified milk drinks with pectin as stabilizer was built through the analyses of kinetics and thermodynamics.
出处
《核农学报》
CAS
CSCD
北大核心
2008年第4期464-468,共5页
Journal of Nuclear Agricultural Sciences
关键词
酸乳饮料
加速试验
动力学
热力学
稳定性
预测
acidified milk drinks
accelerated testing
kinetics
thermodynamics
stability
prediction
