杏仁红衣超微粉碎工艺的研究  

A Study on Technology of Ultrafine Pulverization for Almond Skin

作　　者：滕硕[1] 李梁[1] 侯伟伟[1] 刘超[1] 沙漠[1] 劳斐[1] 杨海燕[1] 

机构地区：[1]新疆农业大学食品科学与药学学院,乌鲁木齐830052

出　　处：《新疆农业大学学报》2012年第5期414-417,共4页Journal of Xinjiang Agricultural University

基　　金：新疆维吾尔自治区重大专项(201130102-4)

摘　　要：杏仁红衣含黄酮类、色素类等多种有益成分,在生产中作为废料处理造成浪费,本研究采用超微粉碎技术将不适于直接食用的杏仁红衣粉体化,有利于人体对原料中活性成分的释放与吸收,确定了原料水分含量、粉碎温度、粉碎时间、微晶纤维素(MCC)添加量等因素对超微粉理化特性的影响。结果表明,超微粉碎温度越高,时间越长,杏仁红衣总黄酮含量越低;影响超微粉碎各因素的主次顺序是:杏仁红衣的水分含量、超微粉碎时间、超微粉碎温度;最佳粉碎条件为:物料含水量4%,微晶纤维素的添加量为20g/kg,10℃粉碎10min;在此工艺条件下获得的杏仁红衣超微粉有较好的流动性,可以满足超微粉体生产要求。Almond skin contains flavone,pigments and other useful co taken as waste, this research adopds the technology of ultrafine grinding direct edible into powdery, which was advantageous to release and absorb mponents, but in to smash almond production it is skin unsuited to active component in raw material of human body, and determine the effects of the moisture content of raw material, temperature, crushing grinding time,MCC addition amount on the physicochemical characteristics of ultrafine pulverization. The results showed that the higher the crushing temperature of ultrafine pulverization was,the longer time was spent,the lower the content of total flavone of almond skin was. The different factors affecting ultrafine pulverization showed following sequences.water content of almond skin, ultrafine pulverization time, ultra- fine pulverization temperature. The best ultra-pulverization conditions were as following：water content was 4%,MCC addition amount was 20g/kg,pulverized at 10 ℃ for 10 min;The almond skin ultrafine powder obtained under these technological conditions had better mobility,which can meet the demands of produc- ting ultrafine powder.

关 键 词：杏仁红衣 超微粉碎 工艺 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]