摘要
针对4种蛋黄酱样品(丘比蛋黄酱、丘比蛋黄酱(2005)、丘比香甜味蛋黄酱、丘比千岛酱),对其进行成分、流变特性(静态流变特性和动态流变特性)及感官评定实验。静态流变测定表明:蛋黄酱样品呈现出触变性、假塑性;动态流变测定表明:蛋黄酱样品显示弱凝胶特性。结果表明:丘比蛋黄酱的流变学特性、感官特性最优,丘比蛋黄酱(2005)其次,丘比香甜味蛋黄酱再次,丘比千岛酱最差。
Four kinds of mayonnaise samples were tested for their basic chemical composition,rheological properties and sensory characteristics.Static and dynamic rheological tests showed that all investigated mayonnaise samples were thixotropic and pseudoplastic and had weak gel-like properties.According to these results,kewpie mayonnaise had the best rheological and sensory properties followed by kewpie mayonnaise（2005）,kewpie sweet mayonnaise and kewpie thousand island mayonnaise.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第15期121-125,共5页
Food Science
基金
教育部新世纪优秀人才支持计划项目(NCET-07-0779)
国家自然科学基金项目(31071631)
山东省科技攻关计划项目(2008GG1005008)
关键词
蛋黄酱
流变特性
黏度
凝胶特性
mayonnaises
rheological properties
viscosity
gel-like properties
