研究报告

紫薯对炼乳流变及质构特性的影响

  • 周頔 ,
  • 徐升 ,
  • 孙艳辉 ,
  • 董艺凝 ,
  • 杨严俊
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  • 1 (滁州学院 生物与食品工程学院,安徽省热敏性物料加工工程技术中心,安徽 滁州,239000)
    2 (安徽达诺乳业有限公司,安徽 滁州,239000)
    3 (江南大学 食品学院,江苏 无锡,214122)
硕士,讲师(杨严俊教授为通讯作者,E-mail:yyjbs0101@163.com)。

收稿日期: 2019-03-09

  网络出版日期: 2019-09-23

基金资助

国家重点研发计划(2018YFD0400303);安徽省科技重大专项项目(16030701083);滁州学院食品酶法加工科技创新团队(00001702);滁州市第六批“221”产业创新团队(特色农产品开发与利用产业创新团队)

Effects of purple potato powder on rheological and textural properties of condensed milk

  • ZHOU Di ,
  • XU Sheng ,
  • SUN Yanhui ,
  • DONG Yining ,
  • YANG Yanjun
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  • 1 (College of Biological and Food Engineering, Chuzhou College, Anhui Heat-sensitive Materials Processing Engineering Technology Research Center, Chuzhou 239000, China)
    2 (Anhui Danuo Dairy Co. Ltd., Chuzhou 239000, China)
    3 (School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)

Received date: 2019-03-09

  Online published: 2019-09-23

摘要

将紫薯粉添加至炼乳中,研制一种新型调制炼乳。向炼乳中添加质量分数为0.5%~2.5%的紫薯粉,研究炼乳体系流变、质构及微观结构的变化,并对其影响机理进行初步探讨。结果表明,紫薯炼乳表现出假塑性流体行为,流动曲线最符合Power Law模型。紫薯炼乳具有一定触变性,紫薯粉添加量低于1.5%时炼乳形变较易恢复。黏弹性测试表明,紫薯粉添加量大于1.5%时,炼乳表现出固体行为。质构测试表明,紫薯粉添加量低于2.5%时,炼乳在20 ℃下贮藏5个月浓稠度和黏度均较稳定。扫描电镜显示,紫薯粉添加量越高,炼乳内部网络结构表面越光滑致密。添加紫薯粉会对炼乳流动行为和食用品质产生影响,该文可为调制炼乳的工业化加工提供有效指导。

本文引用格式

周頔 , 徐升 , 孙艳辉 , 董艺凝 , 杨严俊 . 紫薯对炼乳流变及质构特性的影响[J]. 食品与发酵工业, 2019 , 45(16) : 97 -103 . DOI: 10.13995/j.cnki.11-1802/ts.020474

Abstract

This study aimed to reveal the influences of purple potato on the rheological and textural properties of condensed milk. The rheological, texture and microstructural changes in condensed milk were studied by adding 0.5%-2.5% purple potato powder, and the mechanisms were discussed. The results showed that the condensed milk treated with purple potato had a pseudoplastic fluid behavior, and the flow curve fitted well with the Power Law model. The condensed milk with purple potato also possessed certain thixotropic property. When the content of purple potato powder was less than 1.5% (w/w), the condensed milk was easy to recover after deformation. The viscoelastic tests showed that 1.5% and more purple potato powder could give the condensed milk a solid behavior. Moreover, the consistency and viscosity of the condensed milk with less than 2.5% purple potato powder were stable after being stored at 20℃ for 5 months. Furthermore, the higher the content of purple potato powder added, the smoother and denser the internal network structure of the condensed milk. Therefore, the flow behavior and edible quality of condensed milk were significantly affected by purple potato powder, which provides an effective guidance for industrial processing of condensed milk.

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