机构地区: 河南农业职业学院
出 处: 《中国乳品工业》 2015年第4期30-32,共3页
摘 要: 研究了穿刺距离、测试速率和起始力等测试条件对紫薯酸奶质构特性的影响。结果表明:穿刺距离对紫薯酸奶的硬度、黏附性、最大模量和凝胶强度等均有显著的影响;测试速度对紫薯酸奶的硬度、黏附性、凝胶强度有极显著的影响,而对最大模量无影响;起始力对对紫薯酸奶的黏附性和最大模量有极显著的影响,而对紫薯酸奶的硬度和凝胶强度无影响。 Effects of test conditions(mean distance of puncture、 test rate and initial force etc.)were studied on texture characteristics of purple sweet potato yoghurt. The results showed that: Mean distance of puncture had significant effect on hardness,adhesion、maximum modulus and gel strength of purple sweet potato yoghurt; Test rate had very significant effect on hardness, adhesion and gel strength, but maximum modulus;Initial force had very significant effect on adhesion and maximum modulus,but it had no effect on hardness and gel strength.