基于不同粉碎程度的紫色马铃薯生全粉理化及粉体特性  

Effect of different degrees of grinding on physicochemical properties and microstructure of purple potato

作　　者：许佳林 温靖[1] 任国谱[2] 徐玉娟[1] 吴继军[1] 余元善[1] 李丽辉[2] 彭健 XU Jialin;WEN Jing;REN Guopu;XU Yujuan;WU Jijun;YU Yuanshan;LI Lihui;PENG Jian(Sericultural&Agri-food Research Institute,Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods,Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing,Guangzhou 510610,China;School of Food Science and Engineering,Central South University of Forestry and Technology,Changsha 410004,China)

机构地区：[1]广东省农业科学院蚕业与农产品加工研究所/农业农村部功能食品重点实验室/广东省农产品加工重点实验室,广东广州510610 [2]中南林业科技大学食品科学与工程学院,湖南长沙410004

出　　处：《食品与发酵工业》2024年第15期256-264,共9页Food and Fermentation Industries

基　　金：广东省甘薯马铃薯产业技术体系创新团队项目(2022KJ111);“十四五”广东省农业科技创新十大主攻方向“揭榜挂帅”项目(2023SDZG04);广东省农业科学院人才培养项目(青年导师制:R2020QD-032;青年副研究员:R2022PY-QF004;金颖之光:R2023PY-JG015);广东省农业科学院学科团队建设项目(202109TD)。

摘　　要：为了探究粉碎程度对紫色马铃薯生全粉品质的影响,研究了不同超微粉碎时间(1、3、5 min)制备的超微薯粉理化及粉体特性。结果表明,超微粉碎能显著降低薯粉粒径,超微粉碎时间为1 min时,薯粉的粒径降低至54.23μm,随着超微粉碎时间的延长粒径不断减小,粒径均匀度增加,当超微粉碎时间为达5 min时,薯粉粒径降低至39.17μm,比表面积增大至240.67 m^(2)/kg,为粗粉的2.62倍。超微粉碎后紫色马铃薯粉的L^(*)值、a^(*)值、持油性、溶解度、膨胀度、滑角、休止角、淀粉含量和糊化焓升高,b^(*)值、持水性、堆积密度、振实密度降低,花色苷种类及含量、血糖生成指数和回生焓无显著性差异;随着粉碎时间的延长,薯粉的L^(*)值、a^(*)值、滑角、淀粉含量和糊化焓继续升高,b^(*)值和振实密度则持续降低。总体而言,超微粉碎能显著改变紫色马铃薯生全粉的理化及粉体特性,以超微粉碎1~3 min薯粉品质较佳。该研究结果可以为紫色马铃薯生全粉及相关产品的开发提供技术支撑。To investigate the effect of grinding degree on the quality of purple potato raw powder,the physical and chemical properties of ultrafine potato raw powder with different grinding time(1,3,5 min)were analyzed.Results showed that ultrafine grinding could significantly reduce the particle size of potato powder.When the ultrafine grinding time was 1 min,the particle size decreased to 54.23μm,and the particle size decreased with the extension of the ultrafine grinding time,and the particle size uniformity increased.After 5 min ultrafine grinding,the particle size of potato raw powder reached 39.17μm,and the specific surface area increased to 240.67 m^(2)/kg,which was 2.62 times higher than the potato raw powder without ultrafine grinding.Furthermore,the L^(*),a^(*),oil retention,solubility,expansion and enthalpy,slip and resting angle,starch content,and enthalpy of gelatinization of the potato raw powder were increased significantly after ultrafine grinding,while the b^(*),water retention,bulk density,and vibration density were decreased.Specifically,there were no significant differences in the types and contents of anthocyanins,glycemic index and enthalpy of regeneration.With the extension of crushing time,the L^(*),a^(*),slip angle,starch content and enthalpy of gelatinization increased,while the b^(*)and vibration density were decreased.Overall,the physicochemical characteristics of purple potato raw powder would be regulated through ultrafine grinding,and the quality of potato raw powder ultrafine grinding for 1-3 min would be better.These results can provide technical support for the development of purple potato raw powder and its related products.

关 键 词：紫色马铃薯生全粉 超微粉碎 理化性质 微观结构 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]