摘要
研究超微粉碎处理对桃金娘果粉粒径、色度、颗粒形貌、流动性及水溶性等物化性质的影响。结果表明:随着超微粉碎时间的增加,桃金娘果粉粒径逐渐减小、色泽明显改善、质地更加蓬松、形貌渐趋一致,持水力、持油力和膨胀力分别由1.57、0.76 g/g和0.57 m L/g增加至2.46、1.08 g/g和0.89 m L/g,流动性及溶解性明显降低。由此说明,控制好超微粉碎处理条件可以生产出品质特性较好的桃金娘果粉。
This paper aimed to investigate the effect of airflow ultrafine grinding on physicochemical properties such as particle size, color, particle morphology, fluidity and water absorption of Rhodomyrtus tomentosa fruit powder. The results showed that particle size of Rhodomyrtus tomentosa fruit powder decreased gradually, and color and texture was improved significantly with increasing grinding time. Particle morphology became more consistent. Water-holding capacity, oilholding capacity and expansibility were enhanced dramatically from 1.57, 0.76 g/g and 0.57 m L/g to 2.46, 1.08 g/g and 0.89 m L/g, respectively, but fluidity and water-solubility were reduced remarkably. In conclusion, airflow ultrafine grinding with suitable parameters can improve the physicochemical properties of Rhodomyrtus tomentosa fruit power effectively.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2016年第1期17-21,共5页
Food Science
基金
国家自然科学基金广东联合基金重点项目(U1301211)
国家重点基础研究发展计划(973计划)项目(2012CB722904)
“十二五”国家科技支撑计划项目(2012BAD33B10)
关键词
桃金娘
果粉
气流超微粉碎
物理化学性质
Rhodomyrtus tomentosa
fruit power
airflow ultrafine grinding
physicochemical properties
