超微粉碎处理对五谷杂粮粉特性的影响  

Effects of Superfine Grinding Treatment on the Properties of Mixed Powder of Grains

作　　者：赵愉涵 陈庆敏 岳凤丽 迟晓君 闫琰 焦文晓 杜雅珉 傅茂润[1] 崔波[1] 崔照林 ZHAO Yu-han;CHEN Qing-min;YUE Feng-li;CHI Xiao-jun;YAN Yan;JIAO Wen-xiao;DU Ya-min*;FU Mao-run*;CUI Bo;CUI Zhao-lin(College of Food Science and Engineering,Qilu University of Technology(Shandong Academy of Sciences),Jinan 250353,China;College of Food Science and Engineering,Shandong Agricultural Engineering University,Jinan 250100,China;Jinan Billion Powder Engineering Co.Ltd.,Jinan 250100,China)

机构地区：[1]齐鲁工业大学(山东省科学院)食品科学与工程学院,山东济南250353 [2]山东农业工程学院食品科学与工程学院,山东济南250100 [3]济南倍力粉体工程技术有限公司,山东济南250100

出　　处：《中国果菜》2022年第7期28-35,共8页China Fruit & Vegetable

基　　金：齐鲁工业大学(山东省科学院)科教产融合创新试点工程项目(111708);山东省大学生创新创业训练项目(S202110431090)。

摘　　要：为进一步改善五谷杂粮混合粉的适口性,探究超微粉碎对混合原料的作用,本实验对五谷杂粮原料进行粉碎处理,研究超微粉碎对五谷杂粮混合粉的理化特性(粒径分布、微观结构、色差、水合特性、持油力、填充性和流动性)和功能特性(抗氧化活性和总酚、黄酮溶出量)的影响。结果发现,经过超微粉碎后,五谷杂粮混合粉比表面积增大,溶解度、膨胀度、密度、持油性、流动性、还原力及总黄酮溶出量随粒径的减小呈上升趋势。与之相反,持水力则呈现下降的趋势。此外,超微粉碎处理还提高了五谷杂粮粉的营养及功能性价值,本试验为超微粉碎在五谷杂粮加工产业的实际应用提供了理论依据。In order to further improve the palatability and characteristics of the mixed powder of grains,and at the same time explore the effect of superfine grinding on the mixed raw materials,the experiment was carried out to prepare mixed grain powders through pulverisation treatments including general and superfine grinding.The effects of superfine grinding on the particle size distribution,SEM morphology,color parameters,hydration properties,oil holding capacity,filling properties,antioxidant activity,the dissolutions of flavonoids and total polyphenols were investigated.The results showed that after superfine grinding,the specific surface area of mixed grain powder increased,the water holding and swelling capacity,density,oil holding capacity,flow properties,reducing capacity and total flavonoids dissolution showed an upward trend with the decrease of particle size.On the contrary,water holding capacity showed a downward trend.In addition,the superfine grinding treatment improved the nutritional and functional value of the mixed grain powder,and provided a certain theoretical basis for in-depth research and processing of mixed grain powder.

关 键 词：五谷杂粮 超微粉碎 理化特性 功能特性 

分 类 号：TS205[轻工技术与工程—食品科学]