不同物理方法处理刺梨果渣理化性质分析  

Effect of Different Physical Treatments on Physicochemical Properties of Rose roxburghii Tratt. Pomace

作　　者：孟满[1] 张瑜[1] 林梓[1] 许培振 丁筑红[1] MENG Man;ZHANG Yu;LIN Zi;XU Peizhen;DING Zhuhong(Research and Development Center of Medicinal and Edible Plant Resources of Guizhou Province,Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China)

机构地区：[1]贵州大学酿酒与食品工程学院,贵州省农畜产品贮藏与加工重点实验室,贵州省药食同源植物资源研究开发中心,贵州贵阳550025

出　　处：《食品科学》2017年第15期171-177,共7页Food Science

基　　金：贵州省科技厅区域合作项目(黔科合区域合[2013]7001号);贵州省重大科技专项(黔科合重大专项字[2013]6006;黔科合G字[2014]4003)

摘　　要：以刺梨果渣为研究对象,通过对果渣纤维进行改性,提高其加工适应性及功能品质。采用双螺杆挤压、超微粉碎和挤压-超微粉碎联用处理方式对刺梨果渣基本营养成分、微观形态结构和理化性质进行对比分析。结果表明:3种改性方式对刺梨果渣营养成分、理化性质等影响显著,其中挤压处理对果渣水溶性膳食纤维(soluble dietary fiber,SDF)含量提高效果最佳,其含量为24.39%,是原果渣SDF含量的3.11倍;超微粉碎组(粒径250~150μm)和挤压处理组果渣膨胀力较对照组(过60目筛的原刺梨果渣粉)提高,持水力较对照组都有所降低,葡萄糖吸附能力除挤压组在个别葡萄糖浓度条件下吸附量较对照组略高,其余各组都低于对照组。超微粉碎、挤压和挤压-超微粉碎联用处理使果渣的水溶性得到显著提高(P<0.05)。挤压-超微粉碎联用处理对果渣阳离子交换能力改善最明显。刺梨果渣经改性后理化性质得到改善,可更好地发挥其生理功能,为开发制备高膳食纤维的功能性产品提供基础依据。In order to improve its suitability for processing and functional properties,Rosa roxburghii Tratt.Pomace was subjected to twin-screw extrusion,superfine grinding or both and then evaluated for basic nutritional components,morphology,microstructure and physicochemical properties.The results showed that all three treatments had significant effects on nutritional components and physicochemical properties of Rosa roxburghii Tratt.pomace.Twin-screw extrusion provided the highest content(24.39%)of soluble dietary fiber(SDF)of all treatments,which was3.11times as high as that in the raw pomace.Twin-screw extrusion superfine grinding(in the particle size range of250-150μm)resulted in an increase in swelling capacity and a decrease in water-holding capacity compared to the control(passed through a60-mesh sieve),and they showed lower glucose adsorption capacity except for a slight increase at several glucose concentrations.The water solubility of pomace after individual and combined treatments was significantly increased compared to in the control group(P<0.05).The cation exchange capacity of pomace was most improved after the combined treatment.The physicochemical properties and therefore physiological effect of Rosa roxburghii Tratt.pomace were improved after modification,which will provide a theoretical basis for the development of functional foods with dietary fiber.

关 键 词：刺梨果渣 双螺杆挤压 超微粉碎 挤压-超微粉碎 理化特性 

分 类 号：TS202.3[轻工技术与工程—食品科学]