气流超微粉碎对桃金娘果粉物理化学性质的影响-植物生态学报.PDF

※基础研究 食品科学 2016, Vol.37, No.01 17 气流超微粉碎对桃金娘果粉物理化学性质的影响 1,2 2, * 2 2 2 1 赵广河 ，张名位 ，张瑞芬 ，刘 磊 ，魏振承 ，史德芳 （1.华中农业大学食品科学技术学院，湖北 武汉 430070 ；2.广东省农业科学院蚕业与农产品加工研究所， 农业部功能食品重点实验室，广东省农产品加工重点实验室，广东 广州 510610 ） 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 mL/g增加至2.46 、1.08 g/g和0.89 mL/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。 关键词：桃金娘；果粉；气流超微粉碎；物理化学性质 Effect of Airflow Ultrafine Grinding on Physicochemical Properties of Rhodomyrtus tomentosa Fruit Power 1,2 2, * 2 2 2 1 ZHAO Guanghe , ZHANG Mingwei , ZHANG Ruifen , LIU Lei , WEI Zhencheng , SHI Defang (1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; 2. Guangdong Key Laboratory of Agricultural Products Processing, Key Laboratory of Functional Foods, Ministry of Agriculture, Sericulture and Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China) Abstract: 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, oil- holding capacity and expansibility were enhanced dramatically from 1.57, 0.76