摘要
超微粉碎技术作为一种新型的食品加工方法,可以使茶树菇粉碎成粒度均一、表观性能良好的超微颗粒。通过对茶树菇粉体性质研究表明,随着茶树菇微粒粒径的不断减小,其流动性、持水性和水溶性蛋白质的溶出度均有所增大,其营养成分可以更好地被人体吸收利用.将其作为添加剂加入到食品中,可以更好地分散在食品中,同时也可以减少其添加量.
Superfine grinding, as a new type of foodstuff producing technology, features narrow and uniform distribution of particle size. The experiments showed that the smaller superfine particle dimension, the higher the fluidity, the water holding capacity and dissolution of soluble protein. Therefore, the nutritive components can be better absorbed by human body. As a food additive, its dispersity is very well in food , and can reduce the amount of usage.
出处
《无锡轻工大学学报（食品与生物技术）》
CSCD
北大核心
2004年第3期92-94,共3页
Journal of Wuxi University of Light Industry
关键词
茶树菇
超微粉碎
粉体性质
Agrocybe chashugu Huang
superfine grinding
powder
