摘要
为研究超微粉碎处理芒果皮理化特性的影响,采用干法超微粉碎技术处理芒果皮,比较不同处理时间芒果皮超微粉的粒径、色度、休止角、滑角、溶解度和多酚含量。结果表明,超微粉碎15 min后的粒径为28.87μm,达到超微粉级别;相比于粗粉,超微粉碎处理会改变芒果皮的色泽,颜色更白亮;随着超微时间增加,粉体粒径变小,休止角、滑角和溶解度增大,粉体流动性变好,持水力和持油力提高,同时,多酚溶出量增加。研究结果为超微粉碎技术综合开发利用芒果皮提供理论依据。
In order to study the influence of physical and chemical properties of mango peel on micronization, the particle size, color, angle of repose, slip angle, solubility and polyphenol content of mango peel ultrafine powder were investigated using dry superfine grinding technology processing on different treatment time. The results showed that the particle size of mango peel powder was 28.87 pm treated by the superfine grinding after 15min, which was achieved superfine powder level. With the increase of ultra time, color of mango peel superfine powder was brighter than coarse powder. Powder particle size, angle of repose, slip angle and the solubility were increased compared with coarse powder, moreover, water holding capacity, oil holding capacity and polyphenols were increased by ultrafine grinding process. The results of the study provided a foundation for comprehensive development of mango peel by superfine grinding treatment.
出处
《食品工业》
CAS
北大核心
2017年第4期152-154,共3页
The Food Industry
基金
公益性行业(农业)科研专项"园艺作物产品加工副产物综合利用"(201503142)
动态超高压技术对芒果皮渣膳食纤维改性机理研究(20163114)
关键词
超微粉碎
芒果皮
理化特性
micronization
mango peel
physicochemical properties
