摘要
研究超微粉碎对枸杞粉物化特性的影响,对比测定枸杞普通粉和超微粉体的色度、休止角、滑角、膨胀力、润湿性、吸湿性、水溶性、松密度、持水性等指标。结果表明,枸杞超微粉颗粒大小均一,松密度、膨胀力变大,流动性变差,而持水性、润湿性、水溶性方面优于枸杞普通粉。枸杞超微粉在这些方面的特性,有利于开发出其潜在的营养价值,同时为枸杞的深入研究与开发提供理论参考。
Study on the effect of super micro-milling on physio-chemical properties of Lycium barbarumL. powders, the chromaticity, angle of repose, slip angle, the expansion force, wettability, moisture absorption, water-soluble, bulk density, water holding capacity was contrast determination of Lycium barbarumL. ordinary powder and superfine powder. The results showed that Lycium barbarumL. superfine powder particle size, bulk density, the expansion force becomes large, fluidity, and water holding capacity, wettability, water-soluble powder is better than ordinary powder. Lycium barbarumL. superfine powder in these areas was conducive to the development of their potential nutritional value, while providing a theoretical basis for further research and development of Chinese wolfberry.
出处
《食品科技》
CAS
北大核心
2017年第4期49-52,56,共5页
Food Science and Technology
基金
秦皇岛市农业科学研究院农产品贮藏加工研究所项目(0999-1307-2906)
秦皇岛市农业科学研究院项目(2015-2)
关键词
枸杞
超微粉碎
物化特性
Lycium barbarum L
super micro-milling
physico-chemical properties
