水代法油酱体系的稳定性及流变学特性Colloidal Stability and Rheological Properties of Sesame Paste
侯利霞,尚小磊,王晓霞,刘菁
摘要(Abstract)：
水代法工艺生产的油酱,是一种油脂和蛋白质组成的悬浮液,文章主要研究油酱粒径大小及分布与油酱体系稳定性及流变学特性的关系。使用激光散射分析器观察麻酱样品的多元粒径分布,结果表明:通过将中位粒径减小到8.98μm以下可以改进油酱体系的稳定性;随着温度的升高,油酱体系稳定性降低;所有的油酱样品中都观察到了假塑性的特点,粒径大小分布会对相对粘度有显著影响,在相同条件下,表现粘度随着粒径的减小而降低。
关键词(KeyWords)： 油酱;粒径大小;油酱体系稳定性;流变学特性
基金项目(Foundation): 河南工业大学引进人才项目(150288);; 现代农业产业技术体系建设专项资金资助(nycytx-20-1-08);; 河南省食用油脂倍增计划专项资金资助(2069999);; 河南省油料产后精深加工研发中心资助
作者(Author): 侯利霞,尚小磊,王晓霞,刘菁
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