超微粉碎与普通粉碎对裂褶菌粉体理化特性及营养成分含量的影响  

Effects of Ultrafine and Conventional Pulverization on Physicochemical Characteristics and Nutrient Content of Schizophyllum commune Powder

作　　者：罗晓莉[1] 杨宁 周锫 曹晶晶[1] 张沙沙[1] 孙达锋[1] LUO Xiaoli;YANG Ning;ZHOU Pei;CAO Jingjing;ZHANG Shasha;SUN Dafeng(Kunming Edible Fungi Institute of All China Federation of Supply and Marketing Cooperatives,Kunming 650221,China;Yunnan Academy of Edible Fungi Industry Development,Kunming 650221,China)

机构地区：[1]中华全国供销合作总社昆明食用菌研究所,云南昆明650221 [2]云南省食用菌产业发展研究院,云南昆明650221

出　　处：《食品工业科技》2025年第8期104-110,共7页Science and Technology of Food Industry

基　　金：云南省科技人才与平台计划(202305AD160044)。

摘　　要：为探究不同粉碎处理对裂褶菌粉体理化特性及营养成分含量的影响,本研究分别采用超微粉碎和普通粉碎两种粉碎方法,制备了不同粉碎强度的裂褶菌粉(CG-60、CG-100、CG-150、SG-20、SG-40),并对粉体的色泽、流动性、填充性、水合性质等理化特性和粗蛋白、粗多糖、膳食纤维等营养成分含量进行了测定和比较分析。结果表明:超微粉碎使裂褶菌粉体的振实密度降低,滑角、休止角增加,虽流动性、填充性变差,但粉体色泽更为白亮。与普通粉碎的CG-60相比,经超微粉碎的SG-40的膨胀力、持水力、持油力分别提高了77.27%、6.74%、11.63%,水溶性指数达到CG-60样品的4倍以上,水合性质得到显著改善(P<0.05),粗蛋白、粗多糖、可溶性膳食纤维等营养成分含量分别达到13.10、10.47、4.27 g/100 g,与普通粉碎粉体相比均显著增加(P<0.05)。综上所述,超微粉碎处理可改善裂褶菌粉体的水合性质,提高营养成分的溶出,粉体质地更为细腻、颜色更为白亮,但在一定程度上降低了裂褶菌粉的流动性和填充性。To investigate the effects of different grinding treatments on the physicochemical properties and nutritional component contents of Schizophyllum commune powders,two grinding methods—superfine grinding and ordinary grinding—were employed in this study.Powders with varying grinding intensities(CG-60,CG-100,CG-150,SG-20,SG40)were prepared.The color,flowability,bulk density,hydration properties,and other physicochemical characteristics,as well as the contents of crude protein,crude polysaccharides,dietary fiber,and other nutritional components,were measured and comparatively analyzed.Results showed that ultrafine pulverization reduced the tapped density and increased the angles of slide and repose.Although flowability and fillability decreased,the ultrafine powder had a whiter and brighter color.Compared to the conventionally pulverized CG-60 powder,the SG-40 powder obtained through ultrafine pulverization showed 77.27%,6.74%,and 11.63%higher swelling capacity,water holding capacity,and oil holding capacity,respectively.The water solubility index of SG-40 was observed to be over four times higher than that of CG-60,and the hydration properties were significantly improved(P<0.05).The crude protein,crude polysaccharides,and soluble dietary fiber contents were measured at 13.10,10.47,and 4.27 g/100 g,respectively,which were significantly higher than those in the conventionally pulverized powder(P<0.05).In conclusion,the hydration properties and nutrient release of S.commune powder were enhanced by ultrafine pulverization.A finer texture and a whiter,brighter color were observed in the powder,although its flowability and fillability were reduced by ultrafine pulverization.

关 键 词：超微粉碎 普通粉碎 裂褶菌 粉体特性 营养成分 

分 类 号：TS201.1[轻工技术与工程—食品科学]