| 酸乳饮料稳定性预测模型的研究 |
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| 引用本文： | 张立永,生庆海,陈平,尹庆珍,张连富. 酸乳饮料稳定性预测模型的研究[J]. 核农学报, 2008, 22(4): 464-468 |
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| 作者姓名： | 张立永 生庆海 陈平 尹庆珍 张连富 |
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| 作者单位： | 石家庄三鹿集团股份有限公司,河北,石家庄,050071;丹尼斯克(中国)有限公司,江苏昆山,215300;河北省农科院经济作物研究所,河北,石家庄,050051;江南大学食品学院,江苏,无锡,214036 |
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| 摘 要： | 以果胶为稳定剂的调配型酸乳饮料(AMD)分别贮藏于25℃、35℃、45℃、55℃的恒温箱中,贮藏期为6个月,定期检测其理化指标(离心沉淀率、粘度、pH值、粒径)和感官指标。结果表明酸乳饮料贮藏期离心沉淀率增加、粘度降低、粒径增加,贮藏温度越高,理化指标变化越快。酸乳饮料贮藏期pH值没有发生变化,其他理化指标如离心沉淀率、粘度、粒径和感官质量显著相关。通过动力学和热力学分析,建立了以果胶为稳定剂的酸乳饮料的动力学和热力学稳定性预测模型。
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| 关 键 词： | 酸乳饮料 加速试验 动力学 热力学 稳定性 预测 |
| 收稿时间： | 2009-12-31 |
| 修稿时间： | 2009-12-31 |
RESEARCH ON THE STABILITY PREDICTION MODEL OF ACIDIFIED MILK DRINKS |
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| ZHANG Li-yong,SHENG Qing-hai,CHEN Ping,YIN Qing-zhen,ZHANG Lian-fu. RESEARCH ON THE STABILITY PREDICTION MODEL OF ACIDIFIED MILK DRINKS[J]. Acta Agriculturae Nucleatae Sinica, 2008, 22(4): 464-468 |
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| Authors: | ZHANG Li-yong SHENG Qing-hai CHEN Ping YIN Qing-zhen ZHANG Lian-fu |
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| Abstract: | Acidified milk drinks(AMD) with pectin as stabilizer were stored for 6 months at 25℃,35℃,45℃ and 55℃,respectively.Various physicochemical changes and sensory quality were studied.The results showed that the centrifugal sedimentation rate and particle size increased,and viscosity decreased during storage.Moreover,the trends accelerated with the raising of temperature. However,there was no change of pH value during storage.Further,the centrifugal sedimentation rate,viscosity and particle size significantly correlated with sensory quality.The stability prediction model of acidified milk drinks with pectin as stabilizer was built through the analyses of kinetics and thermodynamics. |
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| Keywords: | acidified milk drinks accelerated testing kinetics thermodynamics stability prediction |
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