摘要
研究了多种果聚糖(低聚果糖、牛蒡菊糖和长链菊糖)添加到牛奶饮料中的流变行为。样品均呈现剪切变稀。除了加入长链菊糖的样品外,所有不含κ-卡拉胶的样品体系均呈现流体特征;而所有加入κ-卡拉胶的样品体系均呈现弱凝胶特征。
The effects of the addition of many kinds of fructan （fructooligosaccharide, burdock and long chain） on the flow behaviour of milk beverages model systems were studied. All samples exhibits shear thinning. All inulin-skimmed milk samples without κ- carrageenan showed fluid characteristic, except those with long chain inulin. All inulin-skimmed milk samples with 0.05 κ-carrageenan showed weak gel characteristic.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2009年第2期172-176,共5页
Journal of Food Science and Biotechnology
基金
国家863计划项目(2006AA10Z333)
关键词
牛蒡菊糖
牛奶饮料
流变行为κ-卡拉胶
Burdock inulin, Milk beverages, Flow behaviour, κ-carrageenan
