研究了贮存温度和贮存时间对复原乳的pH值、流变特性、粒径、乳析率和离心沉淀率的影响,在此基础上分析了贮存过程中乳浊液粒径与乳析率、离心沉淀率之间的相关性。结果表明:随着贮存温度的升高,复原乳的pH值与表观黏度逐渐降低,而随着贮存时间的延长,二者均先升高后降低,其中25℃和37℃下贮存在第15天时达到最大值,而55℃下贮存在第7天时达最大值;贮存过程中乳浊液顶部粒径d4,3与乳析率有较好的相关性(P<0.05),二者均随着贮存温度的升高和贮存时间的延长而增大;贮存过程中乳浊液底部粒径d4,3与离心沉淀率有很好的相关性(P<0.05),二者随着贮存温度的升高先增大后减小,在37℃时达最大值,随着贮存时间的延长均有所增大。

The effects of storage temperature and storage time on pH,the rheological characteristics,the droplet size,the creaming rate and centrifugal sedimentation rate of reconstituted milk were investigated.The correlation between fat globule diameter and creaming rate,centrifugal sedimentation rate during the storage was also analyzed.The results indicated that the pH and the apparent viscosity of reconstituted milk decreased with the increasing storage temperature;and both increased first and then decreased with the storage time.The pH and the apparent viscosity of reconstituted milk reached the maximum value on the 15th day at 25℃ and 37℃ storage temperature,while stored at 55℃,they reached the maximum values on the 7th day.Creaming rate showed positive correlation with d 4,3 on the top of reconstituted milk,the creaming rate and d 4,3 increased gradually with the increase of storage temperature and storage time.Centrifugal sedimentation rate showed positive correlation with d4,3 at the bottom of reconstituted milk.The pH and the apparent viscosity increased initially and decreased afterward with the increase of storage temperature,and reached to the maximum value at 37℃,but increased gradually with storage time.