葡萄皮超微粉碎工艺的研究  

Process of superfine grinding powder of grape skin

作　　者：范毅强[1] 王华[2] 徐春雅[1] 张如金[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100 [2]西北农林科技大学葡萄酒学院,陕西杨凌712100

出　　处：《食品工业科技》2008年第6期223-225,227,共4页Science and Technology of Food Industry

摘　　要：葡萄皮具有极高的营养价值,为充分利用葡萄皮中的功能性成分,对葡萄皮的清洗、干燥、杀菌、低温超微粉碎等工艺进行了研究。采用正交设计方法,选取时间、温度、水分含量为影响因素,以表征粉体特性的休止角为考察指标(滑角和细胞破壁率作为参考)。结果最佳粉碎工艺为C1A3B1,即:将葡萄皮调整水分含量小于3%,加入30g/kg微晶纤维素,在-20～-15℃下粉碎30min。最终得出原料水分对粉体特性影响最大,粉碎时间影响较大,在粉碎过程中应加以控制。采用该工艺获得的葡萄皮超微粉的颗粒直径为2.1～25.6μm,平均直径为7.8μm,而葡萄皮细胞的直径为7.5～52.5μm,平均为25.7μm,说明细胞破壁率达到了100%,并且反应粉体流动性的指标休止角α=39.6°(<40°),达到了超微粉体生产的要求。Grape skin are of high nutritional and value.In order to make good use of the functional compounds in grape skin,the processing technology of grape skin including washing, drying, sterilizing,freezing and superfine grinding was investigated. Using orthogonal design; choosing time,temperature and water content as influence factors; choosing angle of repose,angle of slip and cell-wall broken ratio as evaluation of superfine grinding powder. An optimal processing procedure for superfine grinding as following, adjusting water content less than 3%,adding 30g/kg MCC, grinding at the temperature of -20-- 15℃, the time of grinding was 30min. The conclusion： the maximum influence factor was water content,following was the grinding time. These factors should be controlled in the processing. Thus, superfine powder of grape skin with a diameter of 2.1 -25.6μm and an average diameter of 7.8μm, as the diameter of grape skin cell was 7.5-52.5μm and 25.7μm on an average, it can be determined that the cell walls were totally broken and the angle of repose was 39.6 degree （less than 40 degree）, satisfying the requiring of production.

关 键 词：葡萄皮 超微粉碎工艺 休止角 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]