超微粉碎对小米、怀山药物化性质及功能成分影响的研究
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摘要
选用真空微波干燥后的小米、怀山药作为主要原料,以普通粉碎的原料粉为对照,采用低温球磨机对小米、怀山药干进行1、2、3、4 h的超微粉碎,研究不同超微粉碎时间对粒径、休止角和滑角、水分含量和水分活度、水合性能、色度、功能性成分含量的影响。结果显示:超微粉碎显著降低小米、怀山药粉粒径,经超微粉碎后,粒径不断减小,且分布逐渐均匀,粒径较小细颗粒比例显著上升。同时,也使得小米中胡萝卜素和怀山药中山药多糖等主要营养成分含量有所提高。水合性质和色泽改善,营养成分溶出增加,且超微粉碎3 h为佳,此时粒径分别为23.16μm和25.48μm,小米、怀山药粉的流动性可满足工业化的需要,样品的吸湿性较好,不易黏结。
In this paper, the millet and Dioscorea after vacuum microwave drying were selected as the main raw materials and compared with ordinary comminuted raw material powder. The ultramicroscope of 1, 2, 3, 4 hours of millet and Dioscorea were carried out by a low temperature ball mill. The particle size, repose angle and slide angle, water content and water activity, hydration property, chromaticity and functional component were studied. The results showed that ultramicro pulverization significantly reduced the particle size of millet and Dioscorea powder. After ultramicro pulverization, the particle size decreased continuously, and the distribution was gradually uniform, and the proportion of smaller particle size increased significantly. At the same time, the content of main nutrients such as millet carotene and yam polysaccharide increased. The hydration property and color improvement, nutrient content dissolution increase, and ultramicro pulverization 3 hours was good, at this time the particle size was 23.16 μm and25.48 μm respectively, the fluidity of millet and yam powder could meet the needs of industrialization, the sample had good hygroscopicity and was not easy to bond.
In this paper, the millet and Dioscorea after vacuum microwave drying were selected as the main raw materials and compared with ordinary comminuted raw material powder. The ultramicroscope of 1, 2, 3, 4 hours of millet and Dioscorea were carried out by a low temperature ball mill. The particle size, repose angle and slide angle, water content and water activity, hydration property, chromaticity and functional component were studied. The results showed that ultramicro pulverization significantly reduced the particle size of millet and Dioscorea powder. After ultramicro pulverization, the particle size decreased continuously, and the distribution was gradually uniform, and the proportion of smaller particle size increased significantly. At the same time, the content of main nutrients such as millet carotene and yam polysaccharide increased. The hydration property and color improvement, nutrient content dissolution increase, and ultramicro pulverization 3 hours was good, at this time the particle size was 23.16 μm and25.48 μm respectively, the fluidity of millet and yam powder could meet the needs of industrialization, the sample had good hygroscopicity and was not easy to bond.
引文
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[10]Wu Gang cheng,Zhang Min,Wang Yingqiang.Production of silver carp bone power using superfine gring technology:suitable production parameters and its properties[J].Journal of food engineering,2012,109:730-735.
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[12]卞科.水分活度与食品储藏稳定的关系[J].郑州粮食学院学报,1997,18(4):42-48.
[13]Guine R P F,Barroca M J.Effect of drying treatments on texture and color of vegetables(pumpkin and green pepper)[J].Food and Bioproducts Processing,2012,90(1):58-63.
[2]黄晟,朱科学,钱海峰,等.超微及冷冻粉碎对麦麸膳食纤维理化性质的影响[J].食品科学,2009,30(15):40-44.
[3]Hemery Y,Chaurand M,Holopainen U,et al.Potential of dry fractionation of wheat bran for the development of food ingredients,Part 1:influence of ultra-fine grinding[J].Journal of Cereal Science,2011,53:1-8.
[4]刘丽萍.小米营养及小米食品的开发[J].粮油加工与食品机械,2003,(1):48-49.
[5]衷平海.山药乳发酵饮料[J].食品工业,1997,(2):25-26.
[6]王震宙,黄绍华.山药中的功能保健成分及其在食品加工中的应用[J].食品工业,2004,(4):51-52.
[7]张雪,马永生,陈复生,等.真空微波干燥对小米、山药营养与品质特性的影响[J].粮食与油脂,2018,31(4):34-38.
[8]刘素稳,常学东,李航航,等.不同粉碎方法对杏鲍菇超微粉体物化性质的影响[J].现代食品科技,2013,29(11):2722-2727.
[9]李妍,陈旭,许晖.2种山药多糖含量提取试验的结果分析[J].宿州学院学报,2015,30(01):92-95.
[10]Wu Gang cheng,Zhang Min,Wang Yingqiang.Production of silver carp bone power using superfine gring technology:suitable production parameters and its properties[J].Journal of food engineering,2012,109:730-735.
[11]郑慧,王敏,吴丹.超微处理对苦荞理化及功能特性影响的研究[J].食品与发酵工业,2006,32(8):5-8.
[12]卞科.水分活度与食品储藏稳定的关系[J].郑州粮食学院学报,1997,18(4):42-48.
[13]Guine R P F,Barroca M J.Effect of drying treatments on texture and color of vegetables(pumpkin and green pepper)[J].Food and Bioproducts Processing,2012,90(1):58-63.