超微粉碎对枣粉品质的影响  

Effect of ultrafine grinding on the quality of jujube powder

作　　者：周禹含[1,2] 毕金峰[1] 陈芹芹[1] 刘璇[1] 吴昕烨[1] 周沫[1] 陈瑞娟[1,2] 

机构地区：[1]中国农业科学院农产品加工研究所农业部农产品加工综合性重点实验室,硕士研究生北京100193 [2]沈阳农业大学食品学院,辽宁沈阳110161

出　　处：《食品与发酵工业》2013年第10期91-96,共6页Food and Fermentation Industries

基　　金：国家"十二五"科技支撑计划课题"复合果蔬新产品创制与节能减排关键技术开发及示范"(2012BAD31B06);中国农业科学院基本科研业务费预算增量项目(2013ZL014)

摘　　要：通过对变温压差膨化干燥、真空干燥和热风干燥3种常用的干燥方式制得的枣粉在超微粉碎前后的物理特性和营养成分的分析测定,研究超微粉碎对枣粉品质的影响。结果发现:枣粉经超微粉碎后,在物理特性方面,枣粉的L、a、b值变大,色泽趋向于浅红黄色,枣粉溶解性增大,吸湿性和复水性降低。在营养成分方面,还原糖、可溶性固形物、黄酮、环磷酸腺苷含量增加,V C含量降低。3种干燥方式制得的枣粉在超微粉碎后均表现出物理性质有所改善,营养成分溶出明显增加。The physical properties and nutritional contents of jujube powder made by explosion puffing drying, vacuum drying and hot air drying were measured and analyzed for investigating the effects of ultrafine grinding on quality of jujube powder. The results showed that： after ultrafine grinding colors of jujube powder was lighter reddish yellow, with the values of L, a and b increase. The solubility of jujube powder was increased, while the hygroscopici- ty and rehydration were decreased. In the aspect of nutritional contents, reducing sugar, soluble solids, total fla- vonoids and cyclic adenosine monophosphate contents were increased, while vitamin C content of jujube powder was decreased after ultrafine grinding. In summary, the physical properties of jujube powder made by these three kinds of drying methods were improved by ultrafine grinding to some extent. The dissolution of the nutritional contents in- creased significantly, which indicated that ultrafine grinding technology has a broad application prospect in jujube powder processing industry.

关 键 词：超微粉碎 变温压差膨化干燥 真空干燥 热风干燥 枣粉 品质 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]