牡丹籽粕超微粉碎工艺及营养成分变化研究  

Study on the Technology of Ultrafine Grinding and the Change of Nutrient Component of Peony Seed Meal

作　　者：曾超[1] 殷钟意[2] 莫芙蓉[1] 郑小芬[1] 郑旭煦[1,2] 刘丹丹[1] 

机构地区：[1]重庆工商大学环境与资源学院,重庆400067 [2]重庆工商大学重庆市特色农产品加工储运工程技术研究中心,重庆400067

出　　处：《食品研究与开发》2017年第14期75-80,共6页Food Research and Development

基　　金：重庆市科技支撑示范工程项目(cstc2012jcsf-jfzh X0008);重庆市高校优秀成果转化资助重大项目(KJZH14105);重庆市研究生创新型科研项目"牡丹籽粕毒理与超微粉生产工艺研究"(CYS16196)

摘　　要：为开发利用经液压压榨制油后的牡丹籽粕,采用超微粉碎方法将其制备成粒径小于78μm超微粉,研究其最佳工艺条件和营养成分变化。结果表明,超微粉碎最佳工艺条件是进料粒径为40目,主粉碎机频率为35 Hz,旋风分离机频率为25 Hz,粉碎时间为45 min。在该工艺条件下,出料袋中超微粉产率达42.6%,粉末粒径D90为54.598μm,其主要营养成分保留完好。For the development and utilization of peony seed meal after the hydraulic press to make oil,the ultrafine powder of particle size of less than 78 μm was prepared by using ultrafine grinding,its optimum technological condition and the change of nutrient component were studied.The results showed that the optimum condition of ultrafine grinding was the feed particle size of 40 mesh,host frequency of 35 Hz,cyclone separator frequency of 25 Hz,and grinding time of 45 min.Under the optimum conditions,the yield was up to 42.6 % and size D90 was 54.598 μm of ultrafine powder in the discharging bag,and its main nutrient components were well preserved.

关 键 词：牡丹籽粕 超微粉碎 产率 营养成分 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]