富尔塞拉兰添加和高压均质化过程对巧克力牛奶饮料的物理化学,风病学和感觉特性的影响
Anita Rejdlová1, Vendula Kůrová1, Eva Lorencová1
1Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic.
Foods (Basel, Switzerland)
|November 27, 2025
概括
高压均化 (HPH) 和furcellaran的添加改善了巧克力牛奶的流量和物理性能. 这些方法提高粘度,减少颗粒沉积,为乳制品饮料制造提供优势.
科学领域:
- 食品科学 食品科学 食品科学
- 类风病学 类风病学 类风病学
- 乳制品技术 乳制品技术
背景情况:
- 巧克力牛奶饮料是复杂的悬浮剂,需要精确的配方来获得所需的特性.
- 了解加工和合物对产品质量和稳定性的影响至关重要.
研究的目的:
- 评估高压均质化 (HPH) 和furcellaran添加对巧克力牛奶饮料特性的影响.
- 为了确定HPH压力 (10MPa,20MPa) 和furcellaran度 (0.25%,0.50%) 对物理化学和风湿学特征的影响.
主要方法:
- 准备了模型巧克力牛奶饮料配方.
- 样品经过10MPa和20MPa的单阶段高压同质化 (HPH).
- 进行了物理化学分析 (干物质,可溶性固体,pH值,沉积) 和风湿学测量 (剪切应力,粘度).
主要成果:
- 添加furcellaran显著增加了剪切应力和粘度,并减少了固体颗粒沉积.
- 高血压也显著影响了质性质,并略微增加了pH值.
- 所有的巧克力牛奶饮料模型都表现出伪塑料的行为.
结论:
- HPH和furcellaran有效地提高了巧克力牛奶饮料的物理和流量特性.
- 这些加工和成分策略可以提高稳定性和感官属性.
- 这些发现表明,有可能改善乳制品 suspension 的制造.
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