不同粒径粉碎处理对黑木耳粉品质的影响  

Effects of Different Particle Size Pulverization on Quality of Black Fungus Powder

作　　者：翁丽萍[1] 王贤波[1] 姜慧燕[1] 刘军波[1] WENG Liping;WANG Xianbo;JIANG Huiyan;LIU Junbo(Hangzhou Academy of Agricultural Sciences,Hangzhou 310024)

机构地区：[1]杭州市农业科学研究院,杭州310024

出　　处：《食品工业》2020年第7期326-329,共4页The Food Industry

基　　金：杭州市农业与社会发展科研自主申报项目(20180432B18)。

摘　　要：比较不同粒径黑木耳粉的基本营养成分、微量元素、氨基酸、多糖、挥发性风味物质的差异。结果显示,不同粒径粉碎处理对挥发性风味物质的影响最大,种类和含量明显增加,400目黑木耳粉相比100目黑木耳粉增加25.96%;多糖含量明显提高,400目黑木耳粉相比100目增加10.32%;蛋白质、脂肪释放量少量增加,氨基酸含量与蛋白质含量变化呈正相关;微量元素含量基本稳定不变。该试验能够为黑木耳粉及相关产品开发提供基础理论数据。The differences in basic nutrients,microelements,amino acids,polysaccharide and volatile flavors on different sizes of black fungus powder were compared.The results showed that pulverization of different particle sizes had the greatest impact on volatile flavor substances,and the variety and content of black fungus powder increased significantly.Compared with 100 fungus powder,the volatile flavor substances of 400 mesh black fungus powder increased by 25.96%.The polysaccharide content increased significantly and the 400 mesh black fungus powder increased by 10.32%compared with 100 mesh.The amount of protein and fat release increased slightly.The amino acid content was positively correlated with the change of protein content.The content of microelements was basically stable.It provided abundant basic theoretical data for the development of black fungus powder and related products.

关 键 词：黑木耳粉 超微粉碎 品质 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]