摘要
研究超声波均质对乳制品改性技术的影响,重点考察了超声波均质对酸奶的黏度、持水性、凝胶强度的影响。通过几组不同的实验可以得出使酸奶具有较好黏度、持水性、凝胶强度的最佳工艺参数为:超声功率1 500 W,超声时间420 s,超声温度65℃。
The effects of ultrasonic homogenization in modification technology of dairy products were studied,and the effects in the viscosity,the water retention,the gel strength of yogurt were investigated.After several groups of different experiments were done,the obtained optimum technical conditions which made yoghurt with better viscosity,water retention,gel strength were： ultrasonic power 1 500 W,ultrasonic time 420 s,ultrasonic temperature 65 ℃.
出处
《食品研究与开发》
CAS
北大核心
2011年第11期65-67,共3页
Food Research and Development
关键词
超声波
均质
乳制品
酸奶
物性
ultrasonic
homogenization
dairy products
yoghurt
properties
