乳酸软化法制备超微蟹壳粉技术研究  

Study on preparation technology of ultrafine crab shell powder by latic acid-softening

作　　者：刘婷[1] 娄永江[1] 刘建[1] 朱艳超[1] 蔡怀依 袁爽[1] 许翔[1] 

机构地区：[1]宁波大学海洋学院,浙江宁波315211

出　　处：《食品工业科技》2016年第24期324-328,共5页Science and Technology of Food Industry

基　　金：海洋蟹类产业科技创新团队项目(431501972)

摘　　要：为获得平均粒度更小、分布更均匀的蟹壳粉体,采用乳酸前处理及超微粉碎技术制备超细蟹壳粉,通过单因素和响应面分析法优化了工艺条件,并比较了不同蟹壳粉粒度分布以及D10、D50、D90和比表面积。结果表明:乳酸浓度为0.663%,浸泡时间为15.5 min,液料比为14∶1的条件下,蟹壳粉体平均粒度D10、D50、D90分别为1.31、3.874、6.798μm,比表面积为850.1 m2/kg。与市售普通蟹壳粗粉以及对照超微粉相比,D50分别减小26.75倍和2.10倍,比表面积增加11.12倍和0.97倍,通过乳酸软化后,大大提高了粉碎度,为蟹壳的精深加工提供了一定理论上的依据。To obtain crab shell powder with smaller average particle size,and more evenly distribution, pretreatment was carried out with lactic acid to shorten the time and ultrafine grinding was used to reduce the particle size.The single-factor experiment and response surface method （RSM）were employed to optimize the technological conditions,including the soaking liquid concentration, ratio of material to solvent and softening time.The optimal conditions were set as lactic acid concentration of 0.663% ,soaking time of 15.5 min,and liquid-solid ratio of 14： 1. Under the set conditions,the particle size D10,D50 ,D900 of crab shell powder was respectively 1.31,3.874,6.798 μm, specific surface area was 850.1 m2/kg. Compared with crab shell coarse powder from market and controlled superfine powder,the average particle Dsoreduced 26.75 and 2.10 times,the specific surface area increased 11.12 and 0.97 times.At the same time,the crab shell powder grinding degree was enhanced and provided a theoretical basis for the intensive processing of crab shell.

关 键 词：梭子蟹蟹壳 乳酸软化 超微粉碎 平均粒度 

分 类 号：TS201.1[轻工技术与工程—食品科学]