沙棘果渣对沙棘果粉的抗结块性能分析  

Anti-caking Property of Sea-buckthorn Fruit Residue to Sea-buckthorn Powder

作　　者：罗丽蓉 蔡永国 孙静瑶 胡旭东 伊力夏提·艾热提 周勇 克米别提·吐尔汗 杨海燕 LUO Li-rong;CAI Yong-guo;SUN Jing-yao;HU Xu-dong;YI Lixiati·Ai Reti;ZHOU Yong;KE Mibieti·Tu Erhan;YANG Hai-yan(College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830052,China;Xinjiang Huihua Seabuckthorn Biotechnology limited company,Altay 836200,China)

机构地区：[1]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052 [2]新疆慧华沙棘生物科技有限公司,新疆阿勒泰836200

出　　处：《现代食品科技》2020年第4期220-227,234,共9页Modern Food Science and Technology

基　　金：新疆农业大学研究生科研创新项目资助(XJAUGRI2018-015);新疆维吾尔自治区区域协同创新专项(科技援疆计划)(2019E0267)。

摘　　要：沙棘果渣是由沙棘果汁生产加工过程中产生的副产品,具有较高的营养及利用价值。为了提高沙棘加工副产物的利用率,用沙棘榨汁后剩余的去籽果渣为原料,与纯沙棘果粉进行比较,研究沙棘果渣、抗结剂、果渣-抗结剂混合对沙棘果粉抗结的影响,以沙棘果粉结块率和流动性为指标,通过双指标加权法对沙棘果粉抗结条件进行综合评分。结果表明,沙棘果渣-抗结剂混合的抗结效果好,由单因素的试验结果,采用响应面软件分析,其最优条件以果渣粒度100目、果渣用量为14.50%、二氧化硅添加量为1.30%时,在此条件下沙棘果粉的休止角为47.55°、结块率为25.80%,其综合评分值为69.92分。说明,沙棘果渣-抗结剂混合能够较好的抑制沙棘果粉结块现象。本研究为进一步解决沙棘果粉结块的问题提供了思路。Hippophae rhamnoides fruit residue is a by-product produced in the production and processing of Hippophae rhamnoides juice, which has high nutritional and utilization value. In order to improve the utilization rate of seabuckthorn processing by-products, the remaining de-seeded fruit dregs were used as raw materials to compare with the pure seabuckthorn fruit powder. The effects of seabuckthorn fruit dregs, anti-caking agents, and the mixture of fruit dregs and anti-caking agents on the anti-caking conditions of seabuckthorn fruit powder were studied. The caking rate and fluidity of seabuckthorn fruit powder were taken as indicators, and the anti-caking conditions of seabuckthorn fruit powder were evaluated by the double index weighting method. The results showed that the anti-caking effect of the mixture of seabuckthorn fruit residue and anti-caking agent was good. According to the single factor test results, the response surface software was used to analyze the optimal conditions. When the particle size of fruit residue was 100 mesh, the amount of fruit residue was 14.50%, and the amount of silica was 1.30%, the repose angle of seabuckthorn fruit powder was 47.55°, the caking rate was 25.80%, and the comprehensive score was 69.92. The results showed that the mixture of seabuckthorn fruit residue and anti-caking agent could inhibit the caking of seabuckthorn fruit powder. This study provides a way to further solve the problem of seabuckthorn powder caking.

关 键 词：沙棘果粉 沙棘果渣 抗结剂 抗结性 响应面 

分 类 号：TS209[轻工技术与工程—食品科学]