迷迭香粉的冷冻超微粉碎工艺优化及理化性质分析  

Optimization of freezing-superfine grinding technology and analysis of physicochemical properties of Rosmarinus officinalis powder

作　　者：张芳[1] ZHANG Fang(Hebi Vocational and Technical College,Hebi 458030,China)

机构地区：[1]鹤壁职业技术学院,河南鹤壁458030

出　　处：《安徽农学通报》2025年第6期91-95,共5页Anhui Agricultural Science Bulletin

摘　　要：本研究以迷迭香粉粒径D50为指标,在单因素试验的基础上,采用正交试验优化迷迭香粉的冷冻超微粉碎(Freezing-superfine grinding,FSG)工艺条件,并与常温机械粉碎(Normal temperature mechanical grinding,NTMG)、常温超微粉碎(Normal temperature ultrafine grinding,NTUG)制备的迷迭香粉进行粒径、休止角、滑角、持油性、持水性和溶解性等理化性质的比较。结果表明,优化的FSG条件为水分含量7%、粉碎温度-18℃、粉碎时间18 min,该条件下迷迭香粉粒径D50为11.51μm。FSG制备的迷迭香粉D50显著小于NTMG和NTUG制备的迷迭香粉D50;与NTMG和NTUG相比,FSG制备的迷迭香粉休止角和滑角增加,持油性、持水性、溶解性和迷迭香酸含量明显提高。本研究为迷迭香粉的制备提供参考。Taking the particle size of Rosmarinus officinalis powder D50 as the index,orthogonal testing was used to optimize the freezing superfine grinding(FSG)process conditions of Rosmarinus officinalis powder on the basis of single factor test,and the size,angle of rest,angle of slip,oil retention,water retention and solubility of Rosmarinus officinalis powder prepared by normal temperature mechanical grinding(NTMG),normal temperature ultrafine grinding(NTUG)were compared.The results showed that the optimized FSG conditions were water content 7%,crushing temperature-18℃,crushing time 18 min,and D50 of Rosmarinus officinalis powder was 11.51μm.The D50 of Rosmarinus officinalis powder prepared by FSG was significantly lower than that prepared by NTMG and NTUG.Compared with NTMG and NTUG,the resting angle and slip angle of Rosmarinus officinalis powder prepared by FSG were increased,and the oil retention,water retention,solubility and rosmarinic acid content were significantly increased.This study provides references for the preparation of Rosmarinus officinalis powder.

关 键 词：迷迭香粉 冷冻超微粉碎 工艺优化 理化性质 

分 类 号：S377[农业科学—农产品加工]