超微粉碎对水果番茄粉理化性质与结构特性的影响  

Effect of Superfine Grinding on Physicochemical Properties and Structural Characteristics of Fruit Tomato Powder

作　　者：韩海珠 刘亚平[1] 高宇虹 狄建兵[1] 李泽珍[1] 孙胜[2] HAN Haizhu;LIU Yaping;GAO Yuhong;DI Jianbing;LI Zezhen;SUN Sheng(Shanxi Provincial Technology Innovation Center for Fruit and Vegetable Storage,Preservation and Processing,College of Food Science and Engineering,Shanxi Agricultural University,Taigu,Shanxi 030801;College of Horticulture,Shanxi Agricultural University,Taigu,Shanxi 030801)

机构地区：[1]山西农业大学食品科学与工程学院,山西省果蔬贮藏保鲜与加工技术创新中心,山西太谷030801 [2]山西农业大学园艺学院,山西太谷030801

出　　处：《核农学报》2024年第8期1512-1522,共11页Journal of Nuclear Agricultural Sciences

基　　金：山西省重点研发计划项目(202102140601015)。

摘　　要：为研究超微粉碎技术对水果番茄粉品质的影响,对水果番茄干进行粉碎处理得到粗粉(40目)、细粉(100目)、超微粉(200目)3种粉体,运用粒度分析、扫描电镜、X射线衍射图谱、傅里叶红外光谱、差式量热扫描等技术测定粒度、比表面积、微观结构、热性质等物理、化学和结构特性。结果表明,水果番茄超微粉的粒径达11μm且流动性较好,其亮度较粗粉和细粉显著提高(P<0.05),水溶性、持水力、膨胀度、乳化性、稳定性、持油力、休止角和滑角显著高于细粉与粗粉(P<0.05),润湿性、复水性、堆积密度、振实密度显著低于细粉和粗粉(P<0.05);超微粉的总酸含量较粗粉显著提高(P<0.05),番茄红素含量较粗粉显著降低(P<0.05),粗脂肪、蛋白质、维生素C含量显著高于细粉与粗粉(P<0.05);3种粉体的灰分含量无显著差异;在粒径减小的同时,超微粉的形状变得规则均匀,超微粉碎未破坏水果番茄的官能团结构、热性质以及分子结构。本研究对水果番茄深加工有一定的指导意义。To investigate the effect of superfine grinding technology on the quality of fruit tomato powder,three powder samples,including the coarse powder(40 mesh),fine powder(100 mesh)and ultrafine powder(200 mesh),were obtained by crushing dried fruit tomatoes.The physical,chemical and structural indexes of particle size,specific surface area,microstructure and thermal properties were determined by particle size analysis,scanning electron microscopy,X-ray diffraction spectrum,Fourier transform infrared spectroscopy and differential thermal scanning.The results showed that the particle size of fruit tomato ultrafine powder reached 11μm with good fluidity.The brightness of ultrafine powder was significantly higher than that of coarse powder and fine powder(P<0.05).In addition,the water solubility,water-holding capacity,swelling degree,emulsifying property,stability,oil-holding capacity,angle of repose and slip angle were significantly higher than these of the fine powder and coarse powder(P<0.05).While the wettability,rehydration,bulk density and tapped densitywere significantly lower than that of fine powder and coarse powder(P<0.05),the total acid content of ultrafine powder was significantly higher than that of coarse powder(P<0.05),the content of lycopene was significantly lower than that of coarse powder(P<0.05),the contents of crude fat,protein and vitamin C were significantly higher than these of fine powder and coarse powder(P<0.05),and there was no significant difference in ash content between the three powders.The particle size of ultrafine powder becomes regular and uniform while the shape is reduced,and the superfine grinding will not destroy the functional group structure,thermal properties and molecular structure of fruit tomato.This study may provide more knowledge for the deep processing of fruit tomato.

关 键 词：水果番茄粉 超微粉碎 理化性质 结构特性 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]