贮存时间对酸奶粒径变化的影响研究
A Study on the Effect of Storage Time on the Change of Yogurt Particle Size
薛江曼 1曹文燕 1田桂艳 1侯晓锋 1郝培霞 1陈娟 1马建军1
作者信息
- 1. 保定蒙牛饮料有限公司,河北保定 072450
- 折叠
摘要
[目的]探索贮存期内酸奶的粒径变化,并监控酸奶口感和质量的相应变化.[方法]对酸奶样品进行前处理后,用粒径检测仪进行测定,选择不同时间间隔的酸奶样品比较研究.[结果]酸奶粒径值随贮存时间延长而显著增长.[结论]粒径变化对酸奶保质期内的稳定性有明显影响,可为其他相关产品保质期的制定和稳定性监控提供参考.
Abstract
[Objective]To explore the change of yogurt particle size during storage time,and monitor the corresponding changes of yogurt taste and quality.[Method]After pre-treatment of yogurt samples,the samples were measured by particle size detector,and the samples with different time intervals were compared.[Result]The yogurt particle size increased significantly with the prolongation of storage time.[Conclusion]The change of particle size has a significant impact on the stability of yogurt during shelf life.It can provide a reference for the formulation of shelf life and stability monitoring of other related products.
关键词
酸奶/粒径Dmax值/贮存时间/保质期Key words
yogurt/Dmax value of particle size/storage time/shelf life引用本文复制引用
出版年
2024
国家科技期刊平台
NSTL
万方数据