超微粉碎技术在农副产品中的应用进展  

Application Progress of Superfine Grinding in Agricultural and Sideline Prouducts:AReview

作　　者：胡龙彪 翟晓娜 李媛媛 郝光飞 裴海生 HU Longbiao;ZHAI Xiaona;LI Yuanyuan;HAO Guangfei;PEI Haisheng(College of Life Sciences and Food Engineering,Hebei University of Engineering,Handan 056000,China;Key Laboratory of Agro-Products Primary Processing,Ministry of Agriculture and Rural Affairs,Academy of Agricultural Planning and Engineering,MARA,Beijing 100125,China)

机构地区：[1]河北工程大学生命科学与食品工程学院,河北邯郸056000 [2]农业农村部规划设计研究院,农业农村部农产品产地初加工重点实验室,北京100125

出　　处：《食品科技》2023年第2期92-99,共8页Food Science and Technology

基　　金：加工副产物高值化利用创新团队项目(CXTD-2021-09);农规英才计划项目(QNYC-2021-10)。

摘　　要：随着食品工业的发展,超微粉碎的应用愈加广泛。超微粉碎作为一种新型的加工技术,在生产超细粉体、功能成分提取、物料改性等方面呈现出巨大的优势,经超微粉碎的超细粉体具有均一的粒径分布、良好的水合性能和吸附性能;有利于活性物质快速溶出,并赋予物料良好的理化特性。文章介绍了超微粉碎设备种类和原理,综述了超微粉碎对原料的粒径、色度、流变特性及理化性质的影响;超微粉碎技术在活性物质提取,物料改性方面的优势。最后对不同超微粉碎技术之间缺乏对比等问题提出建议,以期为超微粉碎技术在食品加工中的应用提供理论支持。With the development of food industry,superfine grinding is widely used.As a new processing technology,superfine grinding has great advantages in ultrafine powder production,extraction of functional components,material modification.As a result,the ultrafine powder has uniform and small particle size distribution,better hydration and adsorption properties.In addition,the extraction rate of active substances was be greatly improved.What's more,the physicochemical properties will be improved.This article introduces the type and principle of superfine grinding equipment,highlights the information of the main effects of superfine grinding on particle size,chroma,rheological properties and physicochemical properties of raw materials;The advantages of ultrafine grinding technology in active material extraction and material modification.The lack of comparison between different superfine grinding technologies is proposed,which will provide theoretical references for the application of ultrafine grinding in food processing and subsequent research.

关 键 词：超微粉碎 粒径 活性物质提取 物料改性 

分 类 号：TS205[轻工技术与工程—食品科学]