摘要
以苹果为原料,经粗粉碎后超微粉碎不同时间(1、3、5、10、20、30 min),共得到苹果粗粉和6种不同粒径苹果全粉,通过测定其物化性质,并且利用激光粒度仪和扫描电子显微镜对不同的苹果全粉进行粒径测定和结构观察,探究不同时间的超微粉碎对苹果全粉物化性质及微观结构的影响。结果表明:超微粉碎后,粉体粒径逐渐减小,粒径分布越来越均匀。与粗粉碎苹果全粉相比,不同时间超微粉碎后苹果粉体的溶胀性、水溶性、持水力、阳离子交换能力均增大,容积密度减小(P<0.05);随着超微粉碎时间的延长,持水力逐渐增大(P<0.05),容积密度、溶胀性未发生显著变化(P>0.05);各处理组间水溶性、阳离子交换能力先增大后未发生显著变化。本实验为苹果深加工提供了参考依据。
Superfine grinding of dried apple slices was conducted for different times(1,3,5,10,20and30min)after roughgrinding.The effect of superfine grinding time on physicochemical properties and microstructure of apple powder wasdetermined.For this purpose,the particle size and structure of apple powder were determined by laser particle size analyzerand scanning electron microscope.The results showed that after superfine grinding,the particle size of apple powderbecame smaller,and the size distribution became more uniform.Compared with rough grinding,the swelling capacity,watersolubility,water-holding capacity and cation exchange capacity of superfine apple powder increased,and the bulk densitydecreased(P<0.05).With the increase in superfine grinding time,the water-holding capacity increased gradually(P<0.05),the bulk density and swelling capacity did not significantly change(P>0.05),and the water solubility and cation exchangecapacity first increased and then remained almost unchanged.This experiment may provide useful data for the utilization anddeep processing of apple.
作者
陈如
何玲
CHEN Ru;HE Ling(College of Horticulture, Northwest A & F University, Yangling 712100, China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2017年第13期150-154,共5页
Food Science
基金
西北农林科技大学2015年度试验示范站(基地)科技成果推广专项(Z222021528)
关键词
苹果全粉
超微粉碎
粗粉碎
粒径
物化性质
apple powder
superfine grinding
coarse grinding
particle size
physicochemical properties
