金针菇超微粉体物理特性及其制备工艺优化研究  

Physical Properties and Preparation Process Optimization of Superfine Flammulina velutipes Powder

作　　者：王朝川[1] 李新胜[1] 马超[1] 周萍[1] 古静燕[1] 张明[1] 

机构地区：[1]中华全国供销合作总社济南果品研究院,济南271000

出　　处：《食品工业》2016年第6期19-22,共4页The Food Industry

基　　金：农业科技成果转化资金项目(2013GB24420644)

摘　　要：研究了不同粒径金针菇超微粉的物理性质,并以325目筛通过率为考察指标,对金针菇超微粉碎工艺进行了优化。结果表明,超微粉碎可以显著提高金针菇粉体流动性、膨胀力、容积密度、持水力和多糖溶出率。在初始温度25℃,金针菇粉含水量6%,进料目数60目,磨介数量100%,粉碎时间7 min条件下,金针菇微粉得率可达69.74%。金针菇超微粉可广泛应用于保健食品和药品行业。The physical properties of superfine Flammulina velutipes powder were studied at different levels of granularity. Parameter optimization for the superfine comminution ofFlammulina velutipes was carried out based on the Yield rate of 325 mesh superfine powder. The results showed that superfine comminution increased the fluidity, capacity, expansibility, bulk density, water binding and polysaccharide dissolution rate of Flammulina velutipes powder. Under these conditions of the initial temperature of 25℃, the water content 6% ofFlammulina velutipes powder, feed mesh 60 mesh, the number of medium grind of 100% and grinding time 7 min, the yield of superfine Flammulina velutipes powder was up to 69.74%. Superfine Flammulina velutipes powder was widely used health food and pharmaceutical industries.

关 键 词：金针菇 超微粉碎 物理性质 工艺优化 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]