振动式超微粉碎对南瓜全粉物化特性的影响  

Influence of Vibration Type Superfine Grinding on Physicochemical Properties of Whole Pumpkin Powder

作　　者：王军[1] 程晶晶[1] 李艳芳[1] 朱方伟[1] 

机构地区：[1]许昌学院食品与生物工程学院,许昌461000

出　　处：《食品工业》2016年第7期168-171,共4页The Food Industry

基　　金：河南省高等学校重点科研项目(15B550006);许昌市科技发展计划项目(1502080)

摘　　要：通过高频振动超微粉碎技术对南瓜粗粉进行处理,研究振动式超微粉碎技术对南瓜全粉物化特性的影响。结果表明,南瓜粗粉经过超微粉碎处理5 min后,平均粒径减小到28.22±2.19μm,比表面积和离散度分别为0.46±0.07 m^2·g^(-1)、2.56±0.36,达到超微粉级别。随着超微粉碎时间的延长,南瓜微粉的平均粒径进一步减小,微粉颗粒大小更均匀,亮度更大,颜色更均匀。与粗粉相比,南瓜微粉的休止角和滑角均增大,松装密度和振实密度均小于粗粉。当超微粉碎处理时间为5 min时,所得南瓜微粉持水力、持油力、吸湿性、溶胀度和溶解性分别为1.86±0.26 g·g^(-1),1.08±0.15 g·g^(-1),3.91%±0.87%,9.90±0.26 mL·g^(-1)和59.76%±0.46%,加工特性最佳。超微粉碎处理可以显著改善南瓜全粉的颗粒均匀性、颜色均匀性、溶解性等物化特性。The coarse powder of whole pumpkin was processed by vibration type superfine grinding and the effect of micronization on the physicochemical properties of whole pumpkin powder was investigated. The results showed that the average particle size, specific surface area and dispersion of coarse powder become 28.22±2.19 μm, 0.464-0.07 m^2·g^-1, 2.56±0.36, respectively, after micronizing for 5 min and the micro powder could be called superfine powder. With the increase of grinding time, the average particle size of pumpkin micro powder decreased and the color of the micronized powder became more uniform and brighter. Compared with coarse powder, the angle of repose and slip angle of micro powder increased and the bulk density and tap density decreased. The water holding capacity, oil holding capacity, hygroscopicity, swelling degree and solubility of micro powder obtained after micronizing for 5 min were （1.86±0.26） g·g^-1, 1.08±0.15 g·g^-1, 3.91%±0.87%, 9.90±0.26 mL·g^-1, 59.76%±0.46%, respectively, and the processing properties of the powder were best. It was suggests that the vibration type superfine grinding was an effective technology to improve particles uniformity, color and other main physicochemical properties of whole pumpkin powder.

关 键 词：振动式超微粉碎 南瓜全粉 物化特性 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]