超微粉碎时间对香菇粉特性的影响  

Effect of Superfine Grinding Times on the Properties of Lentinus edodes Powder

作　　者：倪立颖 张明[1] 王崇队 王彬[1] 马超[1] 吴茂玉[1] 和法涛[1] 任鹏飞[2] NI Liying;ZHANG Ming;WANG Chongdui;WANG Bin;MA Chao;WU Maoyu;HE Fatao;REN Pengfei(Jinan Fruit Research Institute,All China Federation of Supply&Marketing Co-operatives,Jinan 250014,China;Institute of Agricultural Resources and Environment,Shandong Academy of Agricultural Sciences,Jinan 250100,China)

机构地区：[1]中华全国供销合作总社济南果品研究所,山东济南250014 [2]山东省农业科学院农业资源与环境研究所,山东济南250100

出　　处：《中国果菜》2023年第7期17-23,共7页China Fruit & Vegetable

基　　金：鲁渝科技协作项目(2020LYXZ031);泰山产业领军人才项目(LJNY202105)。

摘　　要：为探究超微粉碎时间对香菇粉营养成分及理化特性的影响,采用不同超微粉碎时间对香菇进行处理,并以常规粉碎为对照,系统研究超微粉碎后香菇粉营养成分和理化特性的变化。结果显示,与常规粉碎相比,经超微粉碎后的香菇粉粒径明显减小,休止角减小,流动性增强。随着粉碎时间的增加,香菇粉的堆积密度、持水力及膨胀力均有增加,香菇中蛋白质和多糖等营养成分含量呈先上升后下降趋势。超微粉碎10 min后,香菇粉的理化性质明显改善,比表面积增大,水化作用增强,其持水力提高了36%,膨胀力提升了约86.7%。综合考虑,确定10 min为最佳粉碎时间。因此,该研究结果表明超微粉碎技术能赋予香菇粉更好的品质,为超微香菇粉在食品工业的进一步应用提供一定的参考价值。To investigate the effect of ultra-fine grinding time on the nutritional composition and physicochemical properties of Lentinus edodes powder,different ultra-fine grinding times were used to treat L.edodes.Compared with ordinary grinding,the changes of nutritional compositions and physicochemical properties of L.edodes powder after different superfine grinding time were systematically studied.The results showed that compared with ordinary grinding,the particle size of L.edodes powder decreased obviously,the angle of repose was decreased,resulting in the better fluidity.With the increase of grinding time,the bulk density and the value of water holding capacity and swelling capacity increased.In addition,after superfine grinding,the content of nutrients such as protein and polysaccharide were first increased and then decreased.After superfine grinding for 10 min,the physicochemical properties of L.edodes was significantly improved.The specific surface area of L.edodes powder was significantly increased and the hydration was enhanced,resulting in the water holding capacity was increased by 36%and the swelling capacity was increased by about 86.7%compared with ordinary powder.Above all,10 min was determined as the optimal ultra-fine grinding time.Therefore,the results indicated that superfine grinding technology could improve the quality of L.edodes powder,and provide some reference value for the further application of superfine L.edodes powder in the food industry.

关 键 词：香菇 超微粉碎 理化性质 微观结构 

分 类 号：TS205[轻工技术与工程—食品科学]