湿法超微细粉碎对枣浆品质的影响
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摘要
文章研究了红枣制浆过程中细粉碎技术对其品质的影响。结果表明,与胶体磨粉碎相比,湿法超微细粉碎后枣浆粒径、跨度和比表面积都减少,其粒径降低41%,持水力增加114%,黑点数量减少。在超微细粉碎技术中,研究了静刀片数目和粉碎次数,确定了超微细粉碎的最佳工艺:静刀片数206齿,粉碎次数1次。超微细粉碎后,枣浆黏度为51.2 mPa.s,持水力为11.49 g/g,D50为38.76μm,跨度为1.985μm,比表面积为0.088 m~2/g。
In this paper, the effect of fine grinding technology on the quality of jujube pulp was studied.The results showed that compared with the colloidal grinding, the size, span and specific surface area of the jujube pulp were reduced, and particle diameter reduced by 41%, hydraulic increase 114%, and the number of black spots decreased. In ultra-fine grinding, the number of static blades and the number of pulverization were studied, and the best technique of ultra-fine grinding is determined: the number of static blades was 206, and the number of grinding time was 1. After the superfine pulverization, the viscosity of the jujube pulp was 51.2 mPa.s, and hydraulic power was 11.49 g/g, and D50 was 38.76 μm, and span was 1.985 μm, which the specific surface area was 0.088 m~2/g.
In this paper, the effect of fine grinding technology on the quality of jujube pulp was studied.The results showed that compared with the colloidal grinding, the size, span and specific surface area of the jujube pulp were reduced, and particle diameter reduced by 41%, hydraulic increase 114%, and the number of black spots decreased. In ultra-fine grinding, the number of static blades and the number of pulverization were studied, and the best technique of ultra-fine grinding is determined: the number of static blades was 206, and the number of grinding time was 1. After the superfine pulverization, the viscosity of the jujube pulp was 51.2 mPa.s, and hydraulic power was 11.49 g/g, and D50 was 38.76 μm, and span was 1.985 μm, which the specific surface area was 0.088 m~2/g.
引文
[1]初乐,刘雪梅,赵岩,等.红枣多糖在加工过程中的变化研究[J].中国果菜,2014,(12):17﹣20.
[2]王静.枣浓缩清汁加工工艺研究[D].郑州:河南工业大学,2016.
[3]向智男,宁正祥.超微粉碎技术及其在食品工业中的应用[J].食品研究与开发,2006,(02):88﹣90,102.
[4]陈菊红,顾正彪,洪雁.湿法超微粉碎对马铃薯渣的改性及对其物理性质的影响[J].食品与发酵工业,2008,34(10):58﹣62.
[5]张民,王芳,唐秀丽,等.超细粉碎对枸杞多糖得率、结构及抗氧化活性的影响[J].中国食品添加剂,2012,115(06):134﹣141.
[6]王秀丽,张茂龙,高青令,等.超细粉碎技术在全枣制浆中的应用研究[J].食品科技,2014,39(01):51﹣55.
[7]Zhang L H,Xu H D,Li S F.Effects of micronization on properties of Chaenomeles sinensis(Thouin)Koehne fruit powder[J].Innovative Food Science&Emerging Tech﹣nologies,2009,10(4):633﹣637.
[8]Anderson R A.Water absorption and solubility and amylograph characteristics of roll﹣cooked small grain products[J].Cereal Chemistry,1982,59.
[9]纵伟,张青锋,赵光远,等.湿法超微粉碎对红枣浆理化性质的影响[J].江苏农业科学,2006,(06):374﹣375.
[10]张强,陈颖,付文静,等.TURBISCAN LAB稳定性分析仪研究农药WDG悬浮液稳定性[J].光谱学与光谱分析,2008,(04):843﹣846.
[11]张慧,卞科,万小乐.超微粉碎对谷朊粉理化特性及功能特性的影响[J].食品科学,2010,31(01):127﹣131.
[2]王静.枣浓缩清汁加工工艺研究[D].郑州:河南工业大学,2016.
[3]向智男,宁正祥.超微粉碎技术及其在食品工业中的应用[J].食品研究与开发,2006,(02):88﹣90,102.
[4]陈菊红,顾正彪,洪雁.湿法超微粉碎对马铃薯渣的改性及对其物理性质的影响[J].食品与发酵工业,2008,34(10):58﹣62.
[5]张民,王芳,唐秀丽,等.超细粉碎对枸杞多糖得率、结构及抗氧化活性的影响[J].中国食品添加剂,2012,115(06):134﹣141.
[6]王秀丽,张茂龙,高青令,等.超细粉碎技术在全枣制浆中的应用研究[J].食品科技,2014,39(01):51﹣55.
[7]Zhang L H,Xu H D,Li S F.Effects of micronization on properties of Chaenomeles sinensis(Thouin)Koehne fruit powder[J].Innovative Food Science&Emerging Tech﹣nologies,2009,10(4):633﹣637.
[8]Anderson R A.Water absorption and solubility and amylograph characteristics of roll﹣cooked small grain products[J].Cereal Chemistry,1982,59.
[9]纵伟,张青锋,赵光远,等.湿法超微粉碎对红枣浆理化性质的影响[J].江苏农业科学,2006,(06):374﹣375.
[10]张强,陈颖,付文静,等.TURBISCAN LAB稳定性分析仪研究农药WDG悬浮液稳定性[J].光谱学与光谱分析,2008,(04):843﹣846.
[11]张慧,卞科,万小乐.超微粉碎对谷朊粉理化特性及功能特性的影响[J].食品科学,2010,31(01):127﹣131.