超微粉碎对甜荞麦麸皮物理特性影响  

Effects of superfine grinding on the properties of buckwheat bran

作　　者：杨芙莲[1] 闫琳[1] 王玉英 

机构地区：[1]陕西科技大学生命科学与工程学院,陕西西安710021 [2]石家庄君乐宝乳业有限公司,河北石家庄050221

出　　处：《粮食与油脂》2015年第2期21-23,共3页Cereals & Oils

摘　　要：采用超微粉碎的方法处理甜荞麦麸皮,研究超微粉碎对甜荞麦麸皮持水力、持油力、膨胀力、可溶性膳食纤维、阳离子交换能力等性质影响,并比较不同粒度的超微麸皮粉性质的变化,结果表明,甜荞麦皮粉经超微粉碎之后,其持水力,膨胀力,可溶性膳食纤维含量和阳离子交换能力都有很大的提高,持油力略有提高,超微粉碎频率为20 Hz时制得的微粉C(粒径≤16.34μm)综合指标最佳。Effectof superfine grindingon the water–holdingcapacity,oil–holdingcapacity,swelling capacity,soluble dietary fibercontent andcationic exchangecapacityof buckwheat bran were studied. The propertiesof buckwheat branof different particle sizes werecompared. Results showed that the water–holdingcapacity,swellingcapacity,cationic exchangecapacity and soluble dietary fiber contentof wheat bran were greatly improved,while theoil–holdingcapacity improved slightly. The comprehensive indexof powderC（diameter≤16.34μm） was the best and the frequencyof the superfine grinding was 20 Hz.

关 键 词：超微粉碎 甜荞麦麸皮 物理特性 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]