超微粉碎对花椒籽粉品质特性的影响  

Effect of Superfine Grinding Technology on the Quality Characteristics of Zanthoxylum bungeanum Seed Powder

作　　者：蒋丽娜 张秀清[2] 裴海生 李媛媛 梁亮 胡雪芳 张志民 翟晓娜 JIANG Lina;ZHANG Xiuqing;PEI Haisheng;LI Yuanyuan;LIANG Liang;HU Xuefang;ZHANG Zhimin;ZHAI Xiaona(Key Laboratory of Agro-Products Primary Processing,Ministry of Agriculture and Rural Affairs,Academy of Agricultural Planning and Engineering,MARA,Beijing 100125,China;College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China)

机构地区：[1]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 [2]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品工业科技》2024年第8期67-74,共8页Science and Technology of Food Industry

基　　金：鲁渝科技协作计划项目(cstc2021jscx-lyggX0003)。

摘　　要：为探究超微粉碎技术对花椒籽品质特性的影响,本文采用超微粉碎技术制备花椒籽粉,利用粒度仪、分光测色仪、扫描电子显微镜等手段和持水/油力、膨胀力和振实密度等指标,考察了超微粉碎技术及粉体粒径大小对花椒籽粉的基本成分、理化特性和微观形貌的影响。结果表明:超微粉碎技术有助于提高花椒籽粉中可溶性膳食纤维的含量;与普通粉碎相比,超微粉碎处理20 min得到的花椒籽粉粒径可减小至7.69μm(D90)、比表面积更大、粉体均一性更强;随着粉体粒径的减小,花椒籽粉的L~*、a~*、b~*值逐步增加;同时,粒径的减小使得花椒籽粉的持水/油力明显增加至1.65 g/g和1.16 g/g,膨胀力增加至2.35 mL/g,休止角和滑角增加、振实密度降低;扫描电镜结果显示,随着粉碎时间的延长,粉体纤维束粉碎得更彻底。综上,利用超微粉碎技术可提高花椒籽粉中可溶性膳食纤维的含量,改善花椒籽粉的水合性质和吸水膨胀性,获得粒径更小、粉体均匀度更高的原料,但一定程度上会使花椒籽粉的致密性和流动性变差。In order to investigate the functional effects of superfine grinding technology on Zanthoxylum bungeanum seed,in this study,superfine grinding technology was used to prepare Zanthoxylum bungeanum superfine powder.The basic components,particle size,color,surface morphology,and the water/oil holding capacity,expansion force,compaction density were investigated and recorded using particle size analyzer,spectrophotometer,and scanning electron microscope(SEM).The results showed that the soluble dietary fiber content of Zanthoxylum bungeanum seed powder gradually increased with the decrease of particle size.In comparison with the conventionally produced powder,the size of superfine powder could decrease to 7.69μm,along with a larger specific surface area and stronger powder uniformity.As the particle size decreased,the color of the superfine powder gradually increased in L*,a*,and b*values.After superfine grinding,the water-holing capacity,oil-holding capacity,and swelling capacity would increase to 1.65 g/g,1.16 g/g,and 2.35 mL/g,respectively.In addition,angles of repose and slide increased butthe tap density exhibited the opposite tendency.SEM images revealed that fiber bundle could be more thoroughly crushed with grinding time.In summary,the uniform Zanthoxylum bungeanum seed powder with a smaller particle size,higher powder uniformity,more soluble dietary fiber and better hydration capacity can be prepared through superfine grinding.However,to some extent,superfine grinding will also decrease the density and fluidity of Zanthoxylum bungeanum seed powder.

关 键 词：超微粉碎 花椒籽 粒径 膳食纤维 品质特性 

分 类 号：TS264.3[轻工技术与工程—发酵工程]