頁籤選單縮合
題名 | 再製乾酪製造與粘彈性分析之研究=Preparation of Process Cheese and Its Viscoelastic Analysis |
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作者 | 梁逸; 李秀瀧; 黃加成; 吳韻秋; | 書刊名 | 畜產研究 |
卷期 | 29:1 1996.03[民85.03] |
頁次 | 頁89-103 |
分類號 | 473.77 |
關鍵詞 | 馬克斯威爾粘彈性方程式; 乾酪質地; Maxwell's viscoelastic equation; Cheese texture; |
語文 | 中文(Chinese) |
中文摘要 | 再製乾酪(process cheese)製造之方法經研製後,品評試驗結果已得到接受性頗高之乳製品,另一方面製造再製乾酪當中探討檸檬酸三鈉及不同乳酸濃度對粘彈性的影響。利用馬克斯威爾粘彈性方程式四要素解及組織測定儀分析結果,以四要素值進一步分子層面地解析再製乾酪之組織特性。這種分析技術開發期望也能應用在各種食品分子層面物性分析研究上。 |
英文摘要 | The method of making process cheese has been successfully established. The results of panel test showed that the cheese product was well acceptable. The properties of the cheese texture prepared in various conditions were determine dby Maxwell four elements equation. The solution of Maxwell four elements equation with the experimental results were used to calculate two viscosity and elasticity parameters of cheese by the personal computer. Those parameters were used to describe the properties of cheese texture with a molecular level approach. The analysis methods can be also applied to the texture analysis on other food stuffs. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。