超微粉碎对南瓜粉物化及其粉糊流变性质的影响
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摘要
研究超微粉碎处理对南瓜粉物化性质及其粉糊流变性质的影响,结果表明,随粉碎时间延长,粉体粒径逐渐减小,15 min后平均粒径D50降至21.90μm,色泽改善明显,形状渐趋一致,持水性、持油性和溶胀性明显降低,溶解性提高20.55%。与粗粉相比,南瓜微粉休止角和滑角均增大,松装密度和振实密度减小;其微粉糊稠度较大,呈非牛顿流体特性。超微粉碎处理15 min可显著改善南瓜粉颗粒均匀性、颜色均匀性、溶解性等物化特性及其粉糊流变特性,具有一定实际应用价值,对南瓜粉深加工技术开发具有指导意义。
The physicochemical and paste rheological properties of pumpkin powder were demonstrated in this study. The results showed that the particle size of pumpkin powder decreased gradually, D50 of which had been reached to 21.90 μm, moreover, the color and rheological properties were improved significantly as grinding time increasing, particle morphology became more consistent, water-holding capacity, oil-holding capacity and swelling property were reduced remarkably, water-solubility enhanced dramatically by 20.55%. Compared with the coarse powder,the repose angle and slip angle of microgrits increased and the bulk density and tap density decreased. The paste of microgrits showed thicker than that of coarse powder, and it performed the feature of non-Newtonian Fluid. Therefore, the ultrafine grinding for 15 min could improve the uniformity of particle size, color and the paste rheological properties of pumpkin powder, which provided an extensive application value and a theoretical significance on enhancing the extra value of pumpkin products.
The physicochemical and paste rheological properties of pumpkin powder were demonstrated in this study. The results showed that the particle size of pumpkin powder decreased gradually, D50 of which had been reached to 21.90 μm, moreover, the color and rheological properties were improved significantly as grinding time increasing, particle morphology became more consistent, water-holding capacity, oil-holding capacity and swelling property were reduced remarkably, water-solubility enhanced dramatically by 20.55%. Compared with the coarse powder,the repose angle and slip angle of microgrits increased and the bulk density and tap density decreased. The paste of microgrits showed thicker than that of coarse powder, and it performed the feature of non-Newtonian Fluid. Therefore, the ultrafine grinding for 15 min could improve the uniformity of particle size, color and the paste rheological properties of pumpkin powder, which provided an extensive application value and a theoretical significance on enhancing the extra value of pumpkin products.
引文
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[5] Chen X D, Ozkan N. Stickiness, functionality, and microstructure of food powders[J]. Drying Technology, 2007, 25(6):959-969.
[6]王立东,肖志刚,齐鹏志,等.气流粉碎对高直链玉米淀粉颗粒形态及性质的影响[J].东北农业大学学报, 2017, 48(12):46-56.
[7] Zhang M, Wang F, Liu R, et al. Effects of superfine grinding on physicochemical and antioxidant properties of Lycium barbarum polysaccharides[J]. LWT-Food Science and Technology, 2014, 58(2):594-601.
[8]王军,程晶晶,韩胜男.振动式超微粉碎对番薯全粉物化特性的影响[J].农产品加工, 2016(1):15-18.
[9]郭武汉,关二旗,卞科.超微粉碎技术应用研究进展[J].粮食与饲料工业, 2015, 12(5):38-40.
[10]安静林,张兆国,刘坦.不同粒径南瓜粉体的营养成分溶出与理化特性研究[J].东北农业大学学报, 2009, 40(7):111-114.
[11] Chen H, Fu X, Luo Z. Effect of gum arabic on freeze-thaw stability,pasting and rheological properties of tapioca starch and its derivatives[J]. Food Hydrocolloids, 2015, 51:355-360.
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[14] Kaur P, Singh S K, Garg V, et al. Optimization of spray drying process for formulation of solid dispersion containing polypeptidek powder through quality by design approach[J]. Powder Technology, 2015, 284:1-11.
[15] Zhang Z, Song H, Peng Z, et al. Characterization of stipe and cap powders of mushroom(Lentinus edodes)prepared by different grinding methods[J]. Journal of Food Engineering, 2012, 109(3):406-413.
[16]李状,朱德明,李积华,等.振动超微粉碎对毛竹笋干物化特性的影响[J].农业工程学报, 2014, 30(3):259-263.
[17]陈存社,刘玉峰.超微粉碎对小麦胚芽膳食纤维物化性质的影响[J].食品科技, 2004(9):88-90, 94.
[18] Zhao X, Yang Z, Gai G, et al. Effect of superfine grinding on properties of ginger powder[J]. Journal of Food Engineering, 2009, 91(2):217-222.
[19]王军,程晶晶,李艳芳,等.振动式超微粉碎对南瓜全粉物化特性的影响[J].食品工业, 2016(7):168-171.
[20] Setiady D, Tang J, Younce F, et al. Porosity, color, trxture, and microscopic structure of russet potatoes dried using microwave vacuum, heated air, and freeze drying[J]. Applied Engineering in Agriculture, 2009, 25(5):719-724.
[21] Liu Y, Wang L, Liu F, et al. Effect of grinding methods on structural,physicochemical, and functional properties of insoluble dietary fiber from orange peel[J]. International Journal of Polymer Science, 2016,268:1-7.
[22]曹笑皇.加工关键工艺对大麦苗粉的理化特性、品质与能耗的影响及其机理研究[D].无锡:江南大学, 2017.
[23]范明月,吴昊,张宏斌,等.超微南瓜粉物化特性及抗氧化活性的研究[J].中国食品学报, 2014, 14(2):67-71.
[24]张珍林.南瓜籽壳膳食纤维饼干的加工工艺及品质分析[D].合肥:安徽农业大学, 2012.
[25] Ming J, Chen L, Hong H, et al. Effect of superfine grinding on the physico-chemical, morphological and thermogravimetric properties of Lentinus edodes mushroom powders[J]. Journal of the Science of Food and Agriculture, 2015, 95:2431-2437.
[26]史俊丽.超微细化大米淀粉的制备和特性研究[D].武汉:华中农业大学, 2005.
[27]荣建华,史俊丽,张正茂,等.超微细化大米淀粉流变特性的研究[J].中国粮油学报, 2007, 22(3):73-76.
[2] Yadav M, Jain S, Tomar R, et al. Medical and biological potential of pumpkin:An updated review[J]. Nutrition Research Reviews, 2010,23(2):184-190.
[3] Dhiman A K, Sharma K D, Surekha A. Functional constituents and processing of pumpkin:A review[J]. Journal of Food Science and Technology, 2009, 46(5):411-417.
[4] Roongruangsri W, Bronlund J E. A review of drying processes in the production of pumpkin powder[J]. International Journal of Food Engineering, 2015, 11(6):789-799.
[5] Chen X D, Ozkan N. Stickiness, functionality, and microstructure of food powders[J]. Drying Technology, 2007, 25(6):959-969.
[6]王立东,肖志刚,齐鹏志,等.气流粉碎对高直链玉米淀粉颗粒形态及性质的影响[J].东北农业大学学报, 2017, 48(12):46-56.
[7] Zhang M, Wang F, Liu R, et al. Effects of superfine grinding on physicochemical and antioxidant properties of Lycium barbarum polysaccharides[J]. LWT-Food Science and Technology, 2014, 58(2):594-601.
[8]王军,程晶晶,韩胜男.振动式超微粉碎对番薯全粉物化特性的影响[J].农产品加工, 2016(1):15-18.
[9]郭武汉,关二旗,卞科.超微粉碎技术应用研究进展[J].粮食与饲料工业, 2015, 12(5):38-40.
[10]安静林,张兆国,刘坦.不同粒径南瓜粉体的营养成分溶出与理化特性研究[J].东北农业大学学报, 2009, 40(7):111-114.
[11] Chen H, Fu X, Luo Z. Effect of gum arabic on freeze-thaw stability,pasting and rheological properties of tapioca starch and its derivatives[J]. Food Hydrocolloids, 2015, 51:355-360.
[12]中华人民共和国国家质量监督检验检疫总局,中国国家标准化管理委员会. GB/T 20316.2-2006普通磨料堆积密度的测定第2部分:微粉[S].北京:中国标准出版社, 2006.
[13]中华人民共和国国家质量监督检验检疫总局,中国国家标准化管理委员会. GB/T 21354-2008粉末产品振实密度测定通用方法[S].北京:中国标准出版社, 2008.
[14] Kaur P, Singh S K, Garg V, et al. Optimization of spray drying process for formulation of solid dispersion containing polypeptidek powder through quality by design approach[J]. Powder Technology, 2015, 284:1-11.
[15] Zhang Z, Song H, Peng Z, et al. Characterization of stipe and cap powders of mushroom(Lentinus edodes)prepared by different grinding methods[J]. Journal of Food Engineering, 2012, 109(3):406-413.
[16]李状,朱德明,李积华,等.振动超微粉碎对毛竹笋干物化特性的影响[J].农业工程学报, 2014, 30(3):259-263.
[17]陈存社,刘玉峰.超微粉碎对小麦胚芽膳食纤维物化性质的影响[J].食品科技, 2004(9):88-90, 94.
[18] Zhao X, Yang Z, Gai G, et al. Effect of superfine grinding on properties of ginger powder[J]. Journal of Food Engineering, 2009, 91(2):217-222.
[19]王军,程晶晶,李艳芳,等.振动式超微粉碎对南瓜全粉物化特性的影响[J].食品工业, 2016(7):168-171.
[20] Setiady D, Tang J, Younce F, et al. Porosity, color, trxture, and microscopic structure of russet potatoes dried using microwave vacuum, heated air, and freeze drying[J]. Applied Engineering in Agriculture, 2009, 25(5):719-724.
[21] Liu Y, Wang L, Liu F, et al. Effect of grinding methods on structural,physicochemical, and functional properties of insoluble dietary fiber from orange peel[J]. International Journal of Polymer Science, 2016,268:1-7.
[22]曹笑皇.加工关键工艺对大麦苗粉的理化特性、品质与能耗的影响及其机理研究[D].无锡:江南大学, 2017.
[23]范明月,吴昊,张宏斌,等.超微南瓜粉物化特性及抗氧化活性的研究[J].中国食品学报, 2014, 14(2):67-71.
[24]张珍林.南瓜籽壳膳食纤维饼干的加工工艺及品质分析[D].合肥:安徽农业大学, 2012.
[25] Ming J, Chen L, Hong H, et al. Effect of superfine grinding on the physico-chemical, morphological and thermogravimetric properties of Lentinus edodes mushroom powders[J]. Journal of the Science of Food and Agriculture, 2015, 95:2431-2437.
[26]史俊丽.超微细化大米淀粉的制备和特性研究[D].武汉:华中农业大学, 2005.
[27]荣建华,史俊丽,张正茂,等.超微细化大米淀粉流变特性的研究[J].中国粮油学报, 2007, 22(3):73-76.