贮藏期发酵剂对发酵乳流变特性的影响

Effect of culture on the rheological properties of fermented milk during refrigeration

以六种不同发酵剂制备的发酵乳为研究对象,采用流变仪,对样品的表观粘度、滞后环面积、粘滞性及弹性模量等参数进行测定,分析研究贮藏期发酵剂对发酵乳流变特性的影响。结果表明:6种发酵乳均随剪切时间的延长而变稀,且属于粘弹性流体。贮存至18 d时,样品3和4表观粘度值较其余四种样品高,分别为0.202 Pa·s和0.229 Pa·s,而且在受力时的稳定性较好,滞后环面积分别为8340(Pa·r)/min和4335(Pa·r)/min。

In order to study the rheological properties of fermented milk during the storage period,a rheometer was used to measure the apparent viscosity,hysteresis loop area,viscosity and elasticity modulus of samples fermented by six different cultures. The results showed that all six kinds of fermented milk became thinner with shear time lengthened and were viscoelastic fluid. Sample 3 and 4 not only had higher apparent viscosity also better stability on 18 th day. The apparent viscosity were 0.202 and 0.229 Pa（ s,respectively,and hysteresis loop area were 8340 and 4335（ Pa·r） / min.