不同黏度乳品的动态稳定性

Dynamic Stability of Dairy Products with Different Viscosity

选择3种不同黏度范围的乳品,采用对比试验、单因素试验和正交试验,探究乳品不同黏度对体系动态稳定性的影响,并筛选出不同黏度乳品的最优测试条件。试验测得,高黏度乳品采用动态稳定性测试法的测试结果为0.0265±0.003,S_(RSD)值为0.948%,离心法测试结果为0.259±0.009,S_(RSD)值为3.333%。结果表明动态稳定性测试法的准确度和精密度优于离心法,中、高黏度产品测试发现具有相同测试趋势。正交试验对测试条件优化发现,转速、时间间隔、温度对乳品稳定性影响的主次顺序为转速>温度>时间间隔;最优测试条件为低黏度产品转速3500 r/min、时间间隔10 s、温度30℃,中黏度产品转速2500 r/min、时间间隔20 s、温度25℃,高黏度产品转速1500 r/min、时间间隔20 s、温度25℃。

Taking the dairy viscosity as the starting point,three kinds of products with different viscosity ranges were selected,and the effects of different dairy viscosity on the dynamic stability of the system were studied by contrast experiment,single factor test and orthogonal experiment.The optimal test condition of dairy products with different viscosity was selected.The experimental results showed that the dynamic stability test results of high viscosity dairy products were 0.0265±0.003;The S_(RSD) value was 0.948%;the centrifugal test result was 0.259±0.009;The S_(RSD) value was 3.333%.The results showed that the accuracy and precision of the dynamic stability test method was better than that of the centrifugal method,and the test results of medium and high viscosity products were the same.According to the optimization of test condition by orthogonal test,it was found that the primary and secondary order of the effects of rotational speed,time interval and temperature on dairy stability was rotational speed>temperature>time interval;the optimal test condition of low viscosity product was speed 3500 r/min,time interval 10 s,temperature 30℃,medium viscosity product speed 2500 r/min,time interval 20 s,temperature 25℃,high viscosity product speed 1500 r/min,time interval 20 s,temperature 25℃.