食品与发酵工业 >

2021 , Vol. 47 >Issue 8: 76 - 81

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025863

研究报告

啤特果果汁流变学特性研究

  • 周启萍 ,
  • 张兆云 ,
  • 袁翔 ,
  • 申红梅 ,
  • 张志华 ,
  • 李霞 ,
  • 马筱菡 ,
  • 杨富民
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  • 1(甘肃农业大学 食品科学与工程学院,甘肃 兰州,730070)
    2(庆阳质量检验检测研究院,甘肃 庆阳,745000)
    3(临夏州食品检验检测中心,甘肃 临夏,731100)
    4(甘肃和政八八啤特果集团有限公司,甘肃 和政,731200)
硕士研究生(杨富民教授为通讯作者,E-mail:yfumin@163.com)

网络出版日期: 2021-05-20

基金资助

甘肃省特色农畜产品加工技术研究 (GSAU-ZL-2015-048)

收起

Study on rheological properties of Piteguo fruit juice

  • ZHOU Qiping ,
  • ZHANG Zhaoyun ,
  • YUAN Xiang ,
  • SHEN Hongmei ,
  • ZHANG Zhihua ,
  • LI Xia ,
  • MA Xiaohan ,
  • YANG Fumin
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  • 1(College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070,China)
    2(Qingyang Quality Inspection and Testing institute, Qingyang 745000,China)
    3(Linxia State Food Inspection and Testing Center,Linxia 731100,China)
    4(Gansu Hezheng Baba Piteguo Group Co., Ltd., Hezheng 731200,China)

Online published: 2021-05-20

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摘要

为掌握啤特果果汁的流变学特性,试验对啤特果果汁的流体类型、模量以及温度和可溶性固形物对黏度的影响进行了研究。结果表明,在25、35、45、55、65 ℃条件下,啤特果果汁的流变曲线方程拟合参数n值<1,属于假塑性流体,其储能模量G'大于损耗模量G″;Arrhenius方程η=Ke-Ea/RT对温度与黏度的拟合参数R2>0.99,在25~65 ℃黏度由0.001 3 Pa·s降低至0.000 6 Pa·s,其中在30.7 ℃时黏度最大,在65 ℃时黏度最小;可溶性固形物含量对黏度的影响符合指数方程η=Kexp(AC),可溶性固形物含量增加黏度随之增加,其中25 ℃、可溶性固形物含量为32 °Brix时,黏度最大。研究结果为啤特果果汁的加工利用提供了依据。

关键词： 啤特果果汁; 流变特性; 黏度; 可溶性固形物含量

本文引用格式

周启萍 , 张兆云 , 袁翔 , 申红梅 , 张志华 , 李霞 , 马筱菡 , 杨富民 . 啤特果果汁流变学特性研究[J]. 食品与发酵工业, 2021 , 47(8) : 76 -81 . DOI: 10.13995/j.cnki.11-1802/ts.025863

Abstract

In order to master the rheological properties of Piteguo fruit juice, the fluid type, modulus of Piteguo fruit juice, the effects of temperature and soluble solids on viscosity were studied. The results showed that, with the treatment at 25, 35, 45, 55 and 65 ℃ respectively, the fitting parameter n value of the rheological curve equation of Piteguo fruit juice was less than 1, which was the pseudoplastic fluid. At the same temperature, the storage modulus G' was larger than the loss of modulus G″. The fitting parameter R2 of the Arrhenius equation η=Ke-Ea/RT for temperature and viscosity was greater than 0.99. The viscosity decreased from 0.001 3 Pa·s to 0.000 6 Pa·s in the range of 25-65 ℃, among which the viscosity reached the maximum at 30.7 ℃ and the minimum at 65 ℃. The effect of soluble solids content on viscosity was in accordance with the exponential equation η=Kexp(AC), the viscosity increased with the increase of soluble solids. And the viscosity reached the maximum when the soluble solids content was 32 °Brix at 25 ℃.The results of this study provides a reference for the production of Piteguo fruit juice.

Key words： Piteguo fruit juice; rheological properties; viscosity; soluble solids content

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