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作 者:曾小峰[1] 颜蜜 盖智星 曾顺德[1] 高伦江[1] ZENG Xiaofeng;YAN Mi;GE Zhixing;ZENG Shunde;GAO Lunjiang(Chongqing Academy of Agricultural Science,Chongqing 401329,China;Shaanxi Institute of Supervision&Testing on Product Quality,Xi’an,Shaanxi 710048,China)
机构地区:[1]重庆市农业科学院,重庆401329 [2]陕西省产品质量监督检验研究院,陕西西安710048
出 处:《食品与机械》2024年第9期192-199,共8页Food and Machinery
基 金:重庆市财政科研项目(编号:cqaas2023sjczsy008);重庆市现代农业产业技术体系(编号:CQMAITS202306-5)。
摘 要:[目的]探究超微粉碎对羊肚菌粉品质特性的影响。[方法]采用振动式超微粉碎制备羊肚菌粉,研究不同超微粉碎时间对羊肚菌粉的理化性质和营养溶出的影响。[结果]随着超微粉碎时间的增加,羊肚菌粉的比表面积显著增大,中位粒径D50逐渐降低,超微粉碎5 min后可达到微米级别;超微粉碎后颗粒大小更加均匀,粉体色泽更明亮;休止角、滑角、持油力分别在超微粉碎5,10,10 min时达到平衡点,继续增加超微时间无显著性变化。持水力在超微粉碎5 min达到最大后逐渐降低,振实密度和堆积密度呈降低趋势;随超微时间的延长,多糖含量不断增加,可溶性膳食纤维含量先增加后降低,超微粉碎15 min时含量最高,蛋白质含量和DPPH自由基清除率无显著性变化。[结论]超微粉碎对羊肚菌粉的物化性质有显著影响,可根据实际加工需求和目的选择超微粒径。[Objective]In order to explore the effect of superfine grinding on the quality characteristics of Morchella esculenta powder.[Methods]Vibrating superfine grinding used to prepare M.esculenta powder and the effects of different superfine grinding times on the physicochemical properties and nutrient dissolution were studied.[Results]With the increase of superfine grinding time,the specific surface area of M.esculenta powder significantly increased,the median particle size D50 decreased gradually,and the micron level could reach in 5 minutes of superfine grinding;The particle size was more well-distributed and the color of the powder was brighter after superfine grinding;The angle of repose,sliding angle and oil holding capacity reached the equilibrium point at 5 minutes,10 minutes and 10 minutes respectively,and there was no significant change in increasing superfine grinding time.The water holding capacity gradually decreased after reaching the maximum at 5 minutes.while,the bulk density and tap density showed a decreasing trend;With the extension of superfine grinding time,the content of polysaccharide increased continuously,the soluble dietary fiber content decreased after increasing,and reached the highest level at 15 minutes.No significant change was found in protein content and DPPH free radical clearance rate.[Conclusion]The physicochemical properties of M.esculenta powder could be significantly affected by superfine grinding and the ultrafine particle size can be selected based on the practical processing needs and purposes.
分 类 号:TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]
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