蒸制-烘烤处理对绿豆皮粉碎性能的研究  

Study on the crushing performance of mung bean skin by steaming-baking treatment

作　　者：杨浩昆 罗磊[1] 夏迎利 YANG Hao-kun;LUO Lei;XIA Ying-li(College of Food and Biological Engineering,Henan University of Science and Technology,Luoyang 471000,Henan,China)

机构地区：[1]河南科技大学食品与生物工程学院,河南洛阳471000

出　　处：《粮食与油脂》2023年第11期64-68,99,共6页Cereals & Oils

基　　金：国家自然科学基金联合基金项目(U1304330);河南省科技攻关计划项目(182102110140)。

摘　　要：采用蒸制-烘烤联用的方式对绿豆皮进行处理,并对处理前后绿豆皮粉的粒径大小、粒径分布、比表面积、休止角和滑角、堆积密度、振实密度、颜色等粉体特征进行分析。结果表明:绿豆皮处理的最佳工艺为蒸制时间12 min、烘烤温度160℃、烘烤时间25 min。蒸制-烘烤处理使绿豆皮粉平均粒径从(251.3±1.47)μm降低到(148.03±3.54)μm;比表面积从(17.46±1.18)m^(2)/kg升高到(46.33±0.88)m^(2)/kg;粒径分布跨度值从1.38±0.02升高到1.86±0.03;休止角和滑角没有发生显著变化(P>0.05);振实密度和堆积密度显著增大(P<0.05);绿豆皮粉亮度降低,L^(*)、a^(*)、b^(*)值均发生显著变化(P<0.05)。表明蒸制-烘烤联合处理可以降低绿豆皮粉粒径,改善绿豆皮粉体性质,对绿豆皮粉碎性能具有积极的影响。The mung bean skin was treated by steaming-baking,and the particle size,particle size dis-tribution,specific surface area,angle of repose and slip angle,bulk density,tap density,color and oth-er powder characteristics of mung bean skin powder before and after treatment were analyzed.The results showed that the optimal process for mung bean skin treatment were steaming time 12 min,baking temper-ature 160 C,and baking time 25 min.After steaming-baking treatment,the average particle size of mung bean skin powder decreased from(251.3±1.47)μm to(148.03±3.54)μm,the specific surface area increased from(17.46±1.18)m^(2)/kg to(46.33±0.88)m^(2)/kg,the span value of particle size dis-tribution increased from 1.38±0.02 to 1.86±0.03,the angle of repose and slip angle did not change significantly(P>0.05),the compaction density and stacking density significantly increased(P<0.05),the brightness of mung bean skin powder decreased,and the L^(*),a^(*),b^(*) values all showed signifi-cant changes(P<0.05).Steaming-baking treatment can reduce the particle size of mung bean skin powder,improve the properties of mung bean skin powder,and have a positive impact on the crushing performance of mung bean skin.

关 键 词：绿豆皮 蒸制-烘烤 粉碎性能 粉体特征 

分 类 号：TS201.1[轻工技术与工程—食品科学]