纯牛奶中添加膳食纤维对牛奶流变性质的影响

Rheological property change of pure milk after the addition of dietary fiber suspension

以黄豆渣为原料制备试验用膳食纤维原溶液,按照质量分数为50%,40%,30%,20%和10%的添加量分别添加到4种市购纯牛奶(A,B,C,D)溶液中,并混合均匀。使用Brookfield DVⅢ+流变仪测定原牛奶和各比例混合溶液的流变性质。测定程序分别为剪切敏感性试验、触变环试验和时间敏感性试验。试验结果表明膳食纤维原溶液可以显著提高牛奶的粘稠度,且D样和膳食纤维溶液混合液的颗粒悬浮体系最稳定,D样曲线平滑,粘度变化始终与膳食纤维的添加量成正比。4个样品混合液的稳定性依次为D,C,B,A。

Soybean dreg residue was used as raw materials to produce dietary fiber suspension. And the suspension was mixed with 4 kinds of pure milk sold in the market respectively. The addition percentage of dietary fiber was 50%, 40%, 30%, 20% and 10%. The theological properties of the mixed liquid were deternfined by a Brookfield rheometer. Experiment results are analyzed and discussed with the tests of Controlled Rate Ramp, Up-Down Rate Ramp and Time Sensitivity respectively. The addition of dietary fiber suspension surely enhances the viscosity of milk solution. This research aims to draw a picture of future appliance of soybean dietary fiber as a kind of natural food additive and thickener.