摘要
为了增加香菇副产物的利用率,采用气流超微粉碎对香菇柄进行粉碎处理,以粗粉和40目粉为对照,研究了气流超微粉碎对香菇柄粉末理化性质,以及麦醇固醇和多糖为代表的功能性成分溶出量的影响,并对麦醇固醇和多糖的累计溶出率进行Weibull模型拟合。结果表明,经过气流超微粉碎后粉体的平均粒径(D50)减小至3.21μm,堆积密度由0.15 g/mL增加到0.25 g/mL,振实密度由0.23 g/mL增加到0.42 g/mL,L^(*)值由65.31上升到73.49,粉体流动性、持水力和膨胀力显著增强(P<0.05)。气流超微粉碎后麦角固醇和多糖累计溶出50%所需时间(T_(50))与粗粉相比分别减少了2.56和8.14 min;45 min的累计溶出率(Q_(45))分别增加了10.88%和19.15%。气流超微粉碎处理香菇柄以后,粉体性质有所提升,香菇柄中功能活性物质的溶出率显著增加,有利于香菇副产物的综合利用。
In order to increase the utilization rate of shiitake mushroom by-products,the shiitake mushroom stem was crushed after superfine grinding with a jet mill,with coarse powder and 40 mesh powder as the control.The effect of jet milling on the physicochemical properties of shiitake mushroom stem powder and the dissolution amount of functional components represented by ergosterol and polysaccharides were studied.The cumulative dissolution rate of ergosterol and polysaccharides was fitted by the Weibull model.The results showed that after superfine grinding by jet milling,the average particle size(D50)of powder decreased to 3.21μm,bulk density,tap density and L^(*)value increased from 0.15 g/mL to 0.25 g/mL,0.23 g/mL to 0.42 g/mL,65.31 to 73.49,respectively.The superfine powder fluidity,water holding capacity and swelling capacity were significantly enhanced(P<0.05).The cumulative dissolution 50%of the time(T_(50))of ergosterol and polysaccharide in superfine powder was reduced by 2.56 min and 8.14 min,respectively,compared with coarse powder.And cumulative dissolution rate at 45 min(Q_(45))increased by 10.88%and 19.15%,respectively.The powder properties and the dissolution rate of the functional ingredients were improved,after the jet milling to treat the shiitake mushroom stem,which was conducive to the comprehensive utilization of shiitake mushroom by-products.
作者
王维涛
牛犇
刘瑞玲
陈杭君
房祥军
吴伟杰
郜海燕
穆宏磊
WANG Weitao;NIU Ben;LIU Ruiling;CHEN Hangjun;FANG Xiangjun;WU Weijie;GAO Haiyan;MU Honglei(College of Food Science and Engineering,Jilin Agricultural University,Changchun 130118,China;Institute of Food Science,Zhejiang Academy of Agricultural Sciences,Key Laboratory of Fruit Postharvest Processing,Ministry of Agriculture and Rural Affairs,Key Laboratory of Fruit and Vegetable Preservation and Processing Technology of Zhejiang Province,Key Laboratory of Fruit and Vegetable Preservation and Processing of China Light Industry,Hangzhou 310021,China)
出处
《食品工业科技》
CAS
北大核心
2023年第23期101-109,共9页
Science and Technology of Food Industry
基金
国家自然科学基金(32172282)
国家重点研发计划课题(2021YFD2100502)
浙江省高层次人才特殊支持计划(2022R52025)。
关键词
香菇柄
气流超微粉碎
粉体特性
溶出动力学
Lentinus edodes stem
jet milling
powder characteristics
dissolving-kinetic
