摘要
水代法工艺生产的油酱,是一种油脂和蛋白质组成的悬浮液,文章主要研究油酱粒径大小及分布与油酱体系稳定性及流变学特性的关系。使用激光散射分析器观察麻酱样品的多元粒径分布,结果表明:通过将中位粒径减小到8.98μm以下可以改进油酱体系的稳定性;随着温度的升高,油酱体系稳定性降低;所有的油酱样品中都观察到了假塑性的特点,粒径大小分布会对相对粘度有显著影响,在相同条件下,表现粘度随着粒径的减小而降低。
The aqueous extraction technology of sesame paste is a kind of protein-oil suspension. This article mainly studies the relationship between particle size distribution of sesame paste and colloidal stability and rheological properties. Multimodal particle size distribution determined by using laserscattering analyzer is observed for paste samples and it is detected that colloidal stability of sesame paste is improved by decreasing the median particle size to 8.98μm. The colloidal stability of sesame paste decreases with the increase of temperature. The pseudo plastic characteristics are observed for all sesame paste samples. Particle size distribution has a significant effect on the relative viscosity, under the same conditions, the apparent viscosity decreases with the decrease of particle size.
出处
《中国调味品》
CAS
北大核心
2013年第5期39-42,共4页
China Condiment
基金
河南工业大学引进人才项目(150288)
现代农业产业技术体系建设专项资金资助(nycytx-20-1-08)
河南省食用油脂倍增计划专项资金资助(2069999)
河南省油料产后精深加工研发中心资助
关键词
油酱
粒径大小
油酱体系稳定性
流变学特性
sesame paste particle size colloidal stability rheological properties
