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酸乳冷链物流模拟振动的理化性质及微观结构研究 预览

Study on physical and chemical properties and microstructure of simulated vibration of yogurt cold chain logistic
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摘要 通过模拟冷链物流,测定酸乳的理化指标以及微观结构,分析物流对酸乳性质的影响,同时对酸乳的货架期进行评估。结果表明:随着振动时间或频率的增加,酸乳的酸度变化范围在73.99~75.32°T,持水力的变化范围在54.47%~47.42%,pH变化在4.24~3.85,酸乳分子结构被破坏,分子团变小,空洞增多,出现许多游离肽链末端,模拟振动导致酸乳品质变化影响较大。通过酸乳货架期实验可知:保质期内酸乳品质无明显差异。 In this paper,by simulating cold chain logistics,the physical and chemical indexes and microstructure of yogurt were investigated.The effect of logistics on yogurt properties was analyzed and the shelf life of yogurt was evaluated.The results showed that with the increase of vibration time or frequency,the acidity,water holding capacity and pH of the yogurt varies from 73.99to 75.32°T,54.47%to 47.42%and 4.24to 3.85,respectively.The structure of yogurt is destroyed.It becomes smaller,the cavity increases,and many free peptide chain appear.The simulated vibration causes a large change in the quality of the yogurt.However,no significant difference in quality of yogurt was observed during shelf life.
作者 鲁安娜 尉鑫欣 陈波 王伟军 吴蓓蕾 龚金炎 肖功年 LU Anna;WEI Xinxin;CHEN Bo;WANG Weijun;WU Beilei;GONG Jinyan;XIAO Gongnian(School of Biological and Chemical Engineering,Zhejiang University of Science and Technology,Hangzhou 310023,China;Zhejiang Inm Foods Co.,Ltd.,Wenzhou 325400,China)
出处 《发酵科技通讯》 CAS 2019年第1期19-22,共4页
基金 浙江省重点研发项目(2017C02033).
关键词 酸乳 模拟振动 理化性质 微观结构 yogurt simulated vibration physical and chemical properties microstructure
作者简介 鲁安娜(1993—),女,浙江绍兴人,硕士研究生,研究方向为生物化工,E-mail:anna120308@163.com;通信作者:肖功年教授,E-mail:xiaogongnian@zust.edu.cn。
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