食品与发酵工业 >

2022 , Vol. 48 >Issue 12: 37 - 45

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028570

研究报告

超微粉碎对枣粉理化性质、功能特性及结构特征的影响

  • 夏晓霞 ,
  • 寇福兵 ,
  • 薛艾莲 ,
  • 雷小娟 ,
  • 赵吉春 ,
  • 曾凯芳 ,
  • 明建
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  • 1(西南大学 食品科学学院,重庆, 400715)
    2(西南大学, 食品贮藏与物流研究中心,重庆, 400715)
第一作者:硕士研究生(明建教授为通信作者,E-mail:mingjian1972@163.com)

收稿日期: 2021-07-06

  修回日期: 2021-08-02

  网络出版日期: 2022-07-15

基金资助

国家重点研发计划专项课题(2019YFD1002300);西南大学全面提升研究生教育质量工程研究生导师团队建设(XYDS201905)

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Effect of superfine grinding on physicochemical properties, functional and structure characteristics of jujube powder

  • XIA Xiaoxia ,
  • KOU Fubing ,
  • XUE Ailian ,
  • LEI Xiaojuan ,
  • ZHAO Jichun ,
  • ZENG Kaifang ,
  • MING Jian
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Food Storage and Logistics Research Center, Southwest University, Chongqing 400715, China)

Received date: 2021-07-06

  Revised date: 2021-08-02

  Online published: 2022-07-15

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摘要

采用普通粉碎和超微粉碎制备枣粉,探究超微粉碎对枣粉理化性质、功能特性及结构特征的影响。结果表明,与普通粉碎相比,超微粉碎可以得到粒径分布窄、比表面积更大、粒径更小(<30 μm)的枣粉;超微粉碎后,除持水力和复水性以外,枣粉的持油力、可溶性固形物含量、水溶性、溶胀性、容积密度、休止角、滑动角等理化性质均得到显著改善;超微粉碎有效地破碎了枣粉的细胞壁,显著增加了蛋白质、水溶性膳食纤维、总糖、还原糖、总酚、维生素C等营养物质的溶出(P＜0.05);超微粉碎后的枣粉吸湿性无显著变化,抗氧化活性显著增强(P＜0.05);红外光谱、X-射线衍射及热重分析结果表明,超微粉碎未改变枣粉分子结构、晶体形式及热稳定性。因此,超微粉碎是一种有前途的制备高品质枣粉的方法。

关键词： 冬枣; 超微粉碎; 理化性质; 功能特性; 结构特征

本文引用格式

夏晓霞 , 寇福兵 , 薛艾莲 , 雷小娟 , 赵吉春 , 曾凯芳 , 明建 . 超微粉碎对枣粉理化性质、功能特性及结构特征的影响[J]. 食品与发酵工业, 2022 , 48(12) : 37 -45 . DOI: 10.13995/j.cnki.11-1802/ts.028570

Abstract

Jujube powder was prepared by ordinary grinding and superfine grinding, and the effects of superfine grinding on physicochemical properties, functional characteristics and structural characteristics of jujube powder were investigated. The results showed that compared with ordinary grinding, superfine grinding could obtain jujube powder with a narrow particle size distribution, larger specific surface area and smaller particle size (<30 μm). After superfine grinding, except for water holding capacity and rehydration, the physicochemical properties of jujube powder such as oil holding capacity, soluble solid content, water-solubility, swelling capacity, bulk density, angle of repose and sliding angle have been improved significantly. Superfine grinding effectively broke the cell wall of jujube powder and increased the dissolution of nutrients such as protein, water-soluble dietary fiber, total sugar, reducing sugar, total phenol and vitamin C significantly (P<0.05). There was no significant change in the hygroscopicity of jujube powder after superfine grinding, but its antioxidant activity was enhanced significantly (P<0.05). The results of infrared spectroscopy, X-ray diffraction and thermogravimetric analysis showed that superfine grinding did not change the molecular structure, crystal form and thermal stability of jujube powder. Therefore, superfine grinding is a promising method to prepare high-quality jujube powder.

Key words： winter jujube; superfine grinding; physicochemical properties; functional characteristics; structural features

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