沙枣细粉超微粉碎后对物化特性的影响研究  

Study on the effect of super micro-milling on physio-chemical properties of Elaeagnus angustifolia L.powders

作　　者：梁琪[1] 毕阳[1] 米兰[1] 张炎[1] 刘英英[1] 

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070

出　　处：《食品工业科技》2012年第11期76-78,82,共4页Science and Technology of Food Industry

基　　金：科技部科技人员扶持企业行动项目(2009GJG10014)

摘　　要：研究普通粉碎的沙枣细粉经超微粉碎后的微粉之间物化特性的差异。利用涡轮粉碎机对沙枣细粉进行超微粉碎,测定分析微粉与细粉粉体形貌、主要成分、休止角、滑角、膨胀力、松密度以及水溶性等指标的变化。结果表明,沙枣微粉的颗粒大小均匀,红外光谱显示沙枣经超微粉碎后其主要成分未发生变化;沙枣微粉与细粉相比,粉体的流动性变差,膨胀力、松密度和水溶性较之细粉均有不同程度的提高。沙枣微粉物理特性的改善有助于营养成分溶出及指导微粉的应用生产。The differences of physio-chemical between Elaeagnus angustifolia L. ultrafine powders and particles were studied. UItrafine powders were achieved by turbine crusher,the morphology,main ingredients,the angle of repose and slide,swelling capacity,density and solubility were determined. The results showed that it was more uniform on the grain size of Elaeagnus angustifolia L. ultrafine powders. The active ingredients of Elaeagnus angustifolia L. ultrafine powders and particles were not changed through FTIR spectroscopy. The fluidity of Elaeagnus angustifolia L. ultrafine powders was poorer,but the force of expansion,solubility and stacking density had different increases than particles. It was useful for the nutrition and application because of the physical properties of Elaeagnus angustifolia L. ultrafine powders improved.

关 键 词：沙枣 超微粉碎 物化特性 红外光谱 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]