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食品与发酵工业  2021, Vol. 47 Issue (3): 95-100    DOI: 10.13995/j.cnki.11-1802/ts.025078
  研究报告 本期目录 | 过刊浏览 | 高级检索 |
普通粉碎与超微粉碎对茶树菇粉体加工物理特性的影响
郝竞霄, 石福磊, 惠靖茹, 程洋洋, 黄占旺*
江西农业大学 食品科学与工程学院,江西省天然产物与功能食品重点实验室,江西 南昌,330045
Effects of common grinding and ultrafine grinding on physical properties of Agrocybe cylindracea powder
HAO Jingxiao, SHI Fulei, HUI Jingru, CHENG Yangyang, HUANG Zhanwang*
Jiangxi Key Laboratory of Natural Product and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China
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摘要 为研究茶树菇粉体的加工适应性,探究更适宜生产的粉碎方法,以3个不同品种的茶树菇为原料,通过普通粉碎得到茶树菇粗粉,然后利用超微粉碎将粗粉制成茶树菇超微粉,比较茶树菇粗粉和超微粉的加工物理特性。结果表明,粗粉的中值粒径平均值为84.03 μm,超微粉中值粒径平均值为24.57 μm,与粗粉相比,超微粉粒径明显减小;扫描电镜下观察发现,随着粉体粒径的减小,粉体表面由片层状结构向絮绒状转变;堆密度减小,填充性降低;滑角和休止角减小,流动性提高;持水力和膨胀力减小,水合能力降低;粗粉和超微粉的水溶性指数均随温度升高呈先上升后下降最终趋于平缓的趋势,在60 ℃时水溶性指数最高,且超微粉的水溶性指数均大于粗粉;红外光谱分析结果显示,超微粉碎后茶树菇粉官能团结构没有明显变化。研究表明,茶树菇超微粉具有广阔的应用前景,研究结果为茶树菇的深加工提供了一定的理论依据。
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郝竞霄
石福磊
惠靖茹
程洋洋
黄占旺
关键词:  普通粉碎  超微粉碎  茶树菇    
Abstract: In order to study the processing adaptability of Agrocybe cylindracea powder and explore the more suitable crushing method, three different varieties of A.cylindracea were used as raw materials in this experiment. First, the coarse powder of A.cylindracea was obtained through common grinding, and then the coarse powder was made into ultrafine powder through ultrafine grinding. And the processing physical characteristics of A.cylindracea coarse powder and ultrafine powder were compared. The results showed that the average value of the median diameter of coarse powder was 84.03 μm, while the average value of ultrafine powder was 24.57 μm. Compared with coarse powder, the particle size of ultrafine powder was significantly reduced. Moreover, with the reduction of particle size, the scanning electron microscope results revealed that the powder surface changed from a lamellar structure to a fluffy structure. Besides, the bulk density became smaller, and the filling ability was reduced. The slip angle and angle of repose became smaller, and the fluidity increased. Furthermore, the water holding capacity and expansion force became smaller and the hydration capacity was reduced. The water solubility index of coarse powder and ultrafine powder both rose first and then decreased and then tends to be gentle as the temperature increased. The water solubility index was highest at 60 ℃, and the water solubility index of ultrafine powder was greater than that of coarse powder. FT-IR analysis showed that there was no significant change in the functional group structure of A.cylindracea powder after ultrafine grinding. Above research shows that the Agrocybe aegerita ultra-fine powder has broad application prospects. Besides, the results of this study provide a theoretical basis for the further processing of A.cylindracea.
Key words:  common crushing    ultrafine crushing    Agrocybe cylindracea
收稿日期:  2020-07-17      修回日期:  2020-08-07           出版日期:  2021-02-15      发布日期:  2021-03-08      期的出版日期:  2021-02-15
基金资助: 江西现代农业科研协同创新专项(JXXTCX201803-04)
作者简介:  硕士研究生(黄占旺教授为通讯作者,E-mail:huangzw@163.com)
引用本文:    
郝竞霄,石福磊,惠靖茹,等. 普通粉碎与超微粉碎对茶树菇粉体加工物理特性的影响[J]. 食品与发酵工业, 2021, 47(3): 95-100.
HAO Jingxiao,SHI Fulei,HUI Jingru,et al. Effects of common grinding and ultrafine grinding on physical properties of Agrocybe cylindracea powder[J]. Food and Fermentation Industries, 2021, 47(3): 95-100.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.025078  或          http://sf1970.cnif.cn/CN/Y2021/V47/I3/95
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