摘要
豆浆粉冲泡的豆浆组分复杂,其流变性能和润滑性能的深入研究将有助于提供合适的冲泡比例和新型豆浆粉产品的开发。配制不同冲泡比例的纯豆浆溶液中,添加质量分数10%的蔗糖得到加糖豆浆溶液,然后将人工唾液以质量比1∶1加入纯豆浆和加糖豆浆溶液中,得到不同组成的豆浆样品。以聚二甲基硅氧烷(polydimethylsiloxane,PDMS)制备球-盘为软接触配副,研究其不同豆浆样品的流变性能和润滑性能。结果表明:豆浆样品黏度与豆浆粉质量分数呈正相关关系,而蔗糖和人工唾液的添加导致豆浆黏度的降低;豆浆润滑状态主要表现为边界润滑和混合润滑;在豆浆样品及混合人工唾液的豆浆样品中添加蔗糖,均能改善其润滑性能;豆浆粉与水的质量比为1∶5的样品的平均摩擦因数更低,因此从顺滑感角度出发,冲泡比例1∶5是优先推荐的冲泡比例,其研究结果为新型豆浆粉的研发提供较好的技术指导。
The soybean milk prepared from soybean milk powder has complex components.The further study of its rheological properties and lubricating properties will help to provide an appropriate mixing ratio with water and develop new soybean milk powder products.Pure soybean milk solutions with different brewing ratios were prepared,and 10%sucrose was added in some solutions to obtain sweetened soybean milk solution.Then,artificial saliva was added into pure soybean milk and sweetened soybean milk solution at a mass ratio of 1∶1 to obtain soybean milk samples with different compositions.The balls and discs were prepared with polydimethylsiloxane(PDMS)as the soft rubbing pairs to investigate the rheological and lubricating properties of the soybean milk samples.The results show that the viscosity of soybean milk samples is positively correlated with the mass fraction of soybean milk powder,which means the solution containing a larger mass fraction of soybean milk powder has a higher viscosity,but the addition of sucrose and mixed artificial saliva leads to the decrease of the viscosity of soybean milk.The lubrication states of soybean milk are boundary lubrication and mixed lubrication.Sucrose can improve the lubrication performance of soybean milk samples and artificial saliva mixed samples.Compared with other brewing ratios,the sample with the ratio of 1∶5(soya milk powder to water)has a lower average friction coefficient.From the perspective of smoothness,the mixing ratio of 1∶5 is preferred,and the research results provide better technical guidance for the research and development of new soybean milk powder,and the research results provide better technical guidance for the research and development of new soybean milk powder.
作者
丁宗如
钱善华
王亮
马德珂
卞达
DING Zongru;QIAN Shanhua;WANG Liang;MA Deke;BIAN Da(School of Mechanical Engineering,Jiangnan University,Wuxi Jiangsu 214122,China;Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology,Wuxi Jiangsu 214122,China)
出处
《润滑与密封》
CAS
CSCD
北大核心
2023年第5期60-67,共8页
Lubrication Engineering
基金
国家自然科学基金项目(51775244)。
关键词
豆浆
蔗糖
人工唾液
流变性能
润滑性能
soybean milk
sucrose
artificial saliva
rheological properties
lubrication properties
作者简介
丁宗如(1996-),男,硕士研究生,研究方向为食品摩擦学。E-mail:dingzongru@126.com;通信作者:钱善华(1980-),男,博士,教授,研究方向为摩擦学、仿生设计。E-mail:qianjnwx@126.com。
