酸乳饮料稳定性预测模型的研究.pdfVIP

464 2008, 22( 4) : 464~ 468 Journal of Nuclear Agricultural Sciences :2008) 0446405 1 1 2 3 4 张立永 生庆海 陈 平 尹庆珍 张连富 ( 1, 050071; 2( ) , 215300; 3, 050051;4 , 214036) : 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 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 指标变 越快酸乳饮料贮藏期pH 值没 有发生变 , 其他理 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 : 酸乳饮料; 加速试验; 动力学; 热力学; 稳定性; 预测 RESEARCH ON THE STABILITY PREDICTION MODEL OF ACIDIFIED MILK DRINKS 1 1 2 3 4 ZHANG Liyong SHENG Qing ai CHEN Ping YIN Qingz en ZHANG Lianfu ( 1Shjiiazhuang SanLu Co. Ltd. , Shij iazhuang , Hebei 050071; 2 Danisco( China) Co . Ltd. , Kunshan, Jiangsu 215300; 3Institute of Cash Crops ,HebeiAcademy of Agricuture and Eorestry Sciences, Shij iazhuang , Hebei 050051; 4 School of ood Science and Technology , Jiangnan University , Wuxi, Jiangsu 214122) Abstract:Acidified milk drinks ( AMD) wit pectin as stabilizer were stored for 6 mont s at 25 , 35 , 45 and 55 , respectively. Various p ysicoc emical c anges and sensory quality were studied. T e results s owed t at t e centrifugal sedimentation rate and particle size increased, and viscosity decreased during storage. Moreover, t e trends accelerated wit t e raising of temperature. However, t ere was no c ange of pH value during storage. Furt er, t e centrifugal sedimentation rate, viscosity and particle size significantly correlated wit sensory quality. T e stability prediction model of ac