吴伟都，朱慧，欧凯，李言郡，王雅琼

（杭州娃哈哈集团有限公司研究院，浙江杭州310018）

摘要：以七类酸奶为研究对象，本文应用流变仪分别研究了粘度与弹性模量的时间扫描、温度扫描。结果表明：酸奶具有触变性，在低剪切速率下酸奶粘度随时间逐步减少，当提高剪切速率酸奶在经历一段持续剪切历史后粘度值逐步趋于恒定，而酸奶的弹性模量时间扫描过程中却是随时间而逐步增加。在同一剪切速率下或线性粘弹性区域内同一频率下，酸奶具有相同的时间影响效应与相同的温度历史效应。另外，通过温度扫描还可观察到酸奶样品是否出现结构变化的现象。

关键词：流变仪；搅拌型酸奶；时间；温度；影响

Studies on the Effects of Time and Temperature on the Stirred Yoghurt

WU Wei-du，ZHU Hui，OU Kai，LI Yan-jun，WAMG Ya-qiong

（Research Institute of Hangzhou Wahaha Group Company Limited，Hangzhou 310018，China）

Abstract: In this paper，the time sweep and temperature sweep of viscosity as well as of elasticity modulus werestudied respectively. The results showed that yoghurt had the thixotropy，where at the lower shear rate the viscositydecreased gradually as time and as the shear rate rose the viscosity of yoghurt tended to reach to a fixed value after aperiod of consistent shearing history，while the elasticity modulus increased gradually as time. At the same shear rate orfrequency in the region of linear visco-elasticity yoghurt had the same effect of time influence and of temperaturehistoric influence. In addition，whether there was change of structure of yoghurt in the temperature sweep could beobserved.

Key words: rheometer；stirred yoghurt；time；temperature；effect

（2019年第22卷第1期）