大麦苗粉的超微粉碎及其特性研究  

Ultra-Fine Pulverization of Barley Plant Powders and the Study of Characteristics

作　　者：王丽萍[1] 张慜[1] 黄少波[2] 何玲飞 

机构地区：[1]食品科学与技术国家重点实验室,江南大学,江苏无锡214122 [2]海通食品集团股份有限公司,浙江慈溪315300

出　　处：《食品与生物技术学报》2014年第1期80-85,共6页Journal of Food Science and Biotechnology

基　　金：江苏省科技厅产学研项目(BY2012063)

摘　　要：以干燥的大麦苗粗粉为原料,进行不同程度的超微粉碎,比较粒径大小对麦苗微粉一些特性的影响,并采用热分析系统观测对热敏性成分的损失.结果表明：麦苗超微粉粒度分布窄,均匀度高,质量易控.制备超微粉的过程会对麦苗粉的热敏性成分造成一定的损失.通过研究麦苗微粉休止角、堆密度及其粒径大小对色泽以及漫出物含量的影响,确定麦苗微粉粒度在80～90 μm时综合品质较好,利于产品的生产应用.This manuscript investigated the ultra-fine pulverization of barley plant powders,then the characteristics and thermosensitive compositions were determined by TGA.The results showed that the barley plant micropowders exhibited a narrower size distribution,higher uniformity and easier quality control.The thermosensitive composition would cause a certain losses when the barley plant meal was pulverized.By study the repose angle and bulk density of barley plant micropowders and its effect on color and extract content,these experiments demonstrated that the average particle size of barley plant micropowders ranging from 80 to 90 μm possessed better quality in comprehensive utilization and had an advantage in the product application.

关 键 词：麦苗微粉 超微粉碎 粒径 特性 

分 类 号：TQ914.1[化学工程]