超微粉碎技术对桑椹果粉理化特性的影响  

Effect of superfine grinding on physicochemical properties of mulberry powder

作　　者：李兆路 陈芹芹[1] 毕金峰[1] 吴昕烨[1] 段玉权[1] 司旭[1] 

机构地区：[1]中国农业科学院农产品加工研究所,农业部农产品加工重点实验室,北京100193

出　　处：《食品科技》2014年第12期101-106,共6页Food Science and Technology

基　　金：公益性行业(农业)科研专项(201303073);新疆生产建设兵团科技支疆计划项目(2013AB020)

摘　　要：采用振动磨研究超微粉碎技术对桑椹全果粉理化特性的影响。结果表明,超微粉碎后,桑椹果粉的粒径及容积密度减小、色泽变浅、持水能力下降,可溶性固形物、溶解度、吸油能力、总酚和花色苷溶出量均增大。微观电镜图显示超微粉颗粒细小而均匀。超微粉碎技术可以改善桑椹果粉的粉体性质及营养物质的溶出率,更适宜在桑椹精深加工中推广应用。综合对比分析,超微粉碎20 min时桑椹果粉的品质最佳。The effect of superfi ne grinding technology on physicochemical properties of mulberry powder was investigated by the vibration mill. The result of experiments showed that the superfine mulberry powder gain the smaller particle size and bulk density, lighter color and lower water holding capacity, higher reducing sugar content, solubility, oil holding ability, total phenol and anthocyanin content. It was indicated that the superfi ne mulberry powder became smaller and uniformly under electron microscopic observation graph. The result demonstrated that the ultrafi ne grinding treatment was useful for improving the nutrients release and processing characteristics of mulberry fruit powder, suitable for deep processing and application of mulberry. According to the comprehensive comparison analysis, the best quality of mulberry fruit powder was obtained when the ultrafi ne grinding time was 20 min.

关 键 词：桑椹果粉 超微粉碎 理化品质 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]