基于压差闪蒸干燥结合振动磨粉碎制备枸杞粉的性质研究
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摘要
以压差闪蒸干燥枸杞为原料,研究振动磨粉碎技术对枸杞果粉理化性质的影响。研究结果表明:随着粉碎时间的延长(0,5,15 min),枸杞粉粒径不断减小,当粉碎时间15 min时,枸杞粒径达33.35μm。枸杞经微粉碎后,水分含量、L值、b值、溶解度以及吸油能力增加,容积密度、持水能力、a值减小。枸杞粉中多糖和类胡萝卜素的溶出量也显著增大,在粉碎15 min时,多糖及类胡萝卜素溶出量分别达到4.37%和183.48 mg/100 g,分别是振动磨粉碎处理前的1.65倍和1.11倍。
Effect of grinding technology on the physiochemical properties of wolfberry powder which was prepared by explosion puffing drying was investigated in this study.Results showed that the particle size of wolfberry powder decreased with increasing crushing time(0 min,5 min and 15 min),and reached to 33.35 μm when the crushing time was15 min.After being finely pulverized,the water content,L value,b value,solubility and oil absorption capacity of wolfberry powders were increased.However,the bulk density,water holding capacity and a value were decreased.The dissolution of polysaccharides and carotenoids of wolfberry powder were increased significantly as well.The dissolution of them were 4.37% and 183.48 mg/100 g after 15 min crushing treatment,respectively,which were 1.65 times and 1.11 times of that before crushing.
Effect of grinding technology on the physiochemical properties of wolfberry powder which was prepared by explosion puffing drying was investigated in this study.Results showed that the particle size of wolfberry powder decreased with increasing crushing time(0 min,5 min and 15 min),and reached to 33.35 μm when the crushing time was15 min.After being finely pulverized,the water content,L value,b value,solubility and oil absorption capacity of wolfberry powders were increased.However,the bulk density,water holding capacity and a value were decreased.The dissolution of polysaccharides and carotenoids of wolfberry powder were increased significantly as well.The dissolution of them were 4.37% and 183.48 mg/100 g after 15 min crushing treatment,respectively,which were 1.65 times and 1.11 times of that before crushing.
引文
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[24]王念明,张定堃,杨明,等.超微粉碎对黄芩粉体学性质的影响[J].中药材,2013,36(4):640-644.
[25]SANGNARK A,NOOMHORM A.Effect of particle sizes on functional properties of dietary fibre prepared from sugarcane bagasse[J].Food Chemistry,2003,80(2):221-229.
[26]洪杰,张绍英.湿法超微粉碎对大豆膳食纤维素微粒结构及物性的影响[J].中国农业大学学报,2005,10(3):90-94.
[2]李瑞盈.宁夏枸杞产地特征识别技术研究[D].石家庄:河北大学,2013.
[3]陈致印,张盛贵,牛黎莉,等.喷雾干燥枸杞粉助干剂研究[J].食品工业科技,2010,31(2):80-82.
[4]ZHANG W C,CHUN Y L,CHUN F S,et al Combined microwave-vacuum and freeze drying of carrot and apple chips[J].Drying Technology,2008,26(12):1517-1523.
[5]荣群,于蒙,包晓玮,等.喷雾干燥制备枸杞粉工艺研究[J].中国食物与营养,2013,19(1):26-28.
[6]刘华敏,解新安,丁年平.喷雾干燥技术及在果蔬粉加工中的应用进展[J].食品工业科技,2009,30(2):304-307.
[7]毕金峰,魏益民.果蔬变温压差膨化干燥技术研究进展[J].农业工程学报,2008,24(6):308-312.
[8]AOAC International.Official Methods of Analysis of AOAC International[M].16th Ed.Arlington,USA:AOAC International,1995.
[9]ZHANG L,XU H,LI S.Effects of micronizetion on properties of Chaenomeles sinensis(Thouin)Koehne fruit powder[J].Innovative Food Science&Emerging Technologies,2009,10(4):633-637.
[10]毕金峰,方蕾,丁媛媛,等.菠萝变温压差膨化干燥工艺优化[J].农业工程学报,2009,25(10):334-339.
[11]FAZAELI M,EMAM-DJOMEH Z,ASHTARI A K,et al.Effect of spray drying conditions and feed composition on the physical properties of black mulberry juice powder[J].Food&Bioproducts Processing,2012,90(C4):667-675.
[12]CHEN Q,BI J,ZHOU Y,et al.Multi-objective optimization of spray drying of jujube(Zizyphus jujuba Miller)powder using response surface methodology[J].Food and Bioprocess Technology,2014,7(6):1807-1818.
[13]丁媛媛,毕金峰,木泰华,等.不同干燥方式对甘薯产品品质的影响[J].食品科学,2011,32(16):108-112.
[14]ZHAO X,DU F,ZHU Q,et al.Effect of superfine pulverization on properties of Astragalus membranaceus powder[J].Powder Technology,2010,203(3):620-625.
[15]陈丽丽,张忠山.不同产地枸杞多糖含量的比较研究[J].中国现代医生,2014,52(26):71-73.
[16]王晓璇.枸杞皮渣中类胡萝卜素的提取及稳定性研究[D].兰州:甘肃农业大学,2013.
[17]张波,罗青,王学琴,等.不同产区宁夏枸杞品质分析比较[J].北方园艺,2014,38(15):165-168.
[18]吴中华,李文丽,赵丽娟,等.枸杞分段式变温热风干燥特性及干燥品质[J].农业工程学报,2015,31(11):287-293.
[19]高虹,史德芳,何建军,等.超微粉碎对香菇柄功能成分和特性的影响[J].食品科学,2010,31(5):40-43.
[20]丁金龙,杨幼慧,徐振林,等.超微粉碎对魔芋葡甘聚糖物性的影响[J].中国粮油学报,2008,23(1):157-160.
[21]JORGE A,ALMEIDA D M,CANTERI M H G,et al.Evaluation of the chemical composition and colour in long‐life tomatoes(Lycopersicon esculentum Mill)dehydrated by combined drying methods[J].International Journal of Food Science&Technology,2015,49(9):2001-2007.
[22]韩丽.实用中药制剂新技术[M].北京:化学工业出版社,2003,167.
[23]周禹含,毕金峰,陈芹芹,等.超微粉碎对枣粉品质的影响[J].食品与发酵工业,2013,39(10):91-96.
[24]王念明,张定堃,杨明,等.超微粉碎对黄芩粉体学性质的影响[J].中药材,2013,36(4):640-644.
[25]SANGNARK A,NOOMHORM A.Effect of particle sizes on functional properties of dietary fibre prepared from sugarcane bagasse[J].Food Chemistry,2003,80(2):221-229.
[26]洪杰,张绍英.湿法超微粉碎对大豆膳食纤维素微粒结构及物性的影响[J].中国农业大学学报,2005,10(3):90-94.