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添加蜂蜜对牦牛酸奶品质特性的影响
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作者 蒋萍萍 田祖安 +1 位作者 刘红娜 孙利 《食品安全质量检测学报》 CAS 2024年第21期183-190,共8页
目的分析添加蜂蜜对牦牛酸奶在贮藏期28d内品质感官特性的影响。方法在牦牛奶均质和灭菌后接种发酵剂YF-LC922(含保加利亚乳杆菌和嗜热链球菌)进行发酵,制备4种蜂蜜牦牛酸奶配方(0%、5%、10%和15%),将所有样品在4℃下保存28d,并在贮藏期... 目的分析添加蜂蜜对牦牛酸奶在贮藏期28d内品质感官特性的影响。方法在牦牛奶均质和灭菌后接种发酵剂YF-LC922(含保加利亚乳杆菌和嗜热链球菌)进行发酵,制备4种蜂蜜牦牛酸奶配方(0%、5%、10%和15%),将所有样品在4℃下保存28d,并在贮藏期第1、7、14、21、28 d分别对所有样品的感官品质特性进行评价。结果贮藏过程中牦牛酸奶的pH随着蜂蜜添加量的增加而逐渐降低,而可滴定酸度则随着蜂蜜添加量的增加逐渐增大。蜂蜜的添加对牦牛酸奶的质构特性、持水力以及感官评价产生积极影响,结果均以15%蜂蜜添加量的牦牛酸奶较为显著(P<0.05)。4种蜂蜜添加量的牦牛酸奶的乳酸菌活菌数在第14d出现大幅下降,但在第28 d,所有牦牛酸奶的乳酸菌活菌数仍然处于106 CFU/mL以上,且在相同贮藏期内蜂蜜的添加增加使牦牛酸奶的乳酸菌活菌数增加。蜂蜜的添加显著改善了牦牛酸奶的品质特性和感官,且显著性整体上随着蜂蜜添加量增加而增加。另外,加入蜂蜜弱化了牦牛酸奶的膻味,提高了牦牛酸奶的感官评分。结论蜂蜜因营养价值丰富、感官特性好,可以增加牦牛酸奶的风味和品质,使蜂蜜牦牛酸奶拥有良好的市场价值。 展开更多
关键词 牦牛奶 酸奶 蜂蜜 乳酸菌 品质特性
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Linear Stability Analysis of Thermocapillary Flow in Rotating Shallow PoolsHeated from Inner Wall 被引量:1
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作者 tian zu-an ZENG Zhong +3 位作者 LIU Hao YIN Linmao ZHANG Liangqi QIAO Long 《Journal of Thermal Science》 SCIE EI CAS CSCD 2020年第1期251-259,共9页
Thermocapillary flow of silicon melt(Pr=0.011)in shallow annular pool heated from inner wall was simulated at the dimensionless rotation ratewranging from 0 to 7000.The effect of pool rotation on the stability of the ... Thermocapillary flow of silicon melt(Pr=0.011)in shallow annular pool heated from inner wall was simulated at the dimensionless rotation ratewranging from 0 to 7000.The effect of pool rotation on the stability of the thermocapillary flow was investigated.The steady axisymmetric basic state was solved by using the spectral element method;the critical stability parameters were determined by linear stability analysis;the mechanism of the flow instability was explored by the analysis of energy balance.A stability diagram,exhibiting the variation of the critical Marangoni number versus the dimensionless rotation ratewwas presented.The results reveal that only one Hopf bifurcation point appeared in the intervals ofω<3020 andω>3965,and the corresponding instability was caused by the shear energy,which was provided by the thermocapillary force and pool rotation,respectively.In addition,the competition between thermocapillary force and pool rotation leads to three Hopf bifurcation points in the range of 3020<ω<3965 with the increase of Marangoni number. 展开更多
关键词 annular pool thermocapillary flow instability spectral element method linear stability analysis
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