为探究不同超微粉碎方式对板栗粉理化特性及结构特征的影响,采用球磨超微粉碎(ball mill superfine grinding, BMSG)和气流超微粉碎(jet superfine grinding, JSG)对板栗进行粉碎处理,并以普通粉碎(ordinary grinding, OG)为对照,系统研究超微粉碎后板栗粉营养成分、理化特性和结构特征的变化。结果显示,与OG相比,经超微粉碎后,板栗粉的粒径减小,BMSG和JSG的D50分别达到(7.42±0.03)和(7.08±0.04)μm,蛋白质、脂肪、淀粉、可溶性膳食纤维等营养成分含量得到显著提高。随着粒径的减小,板栗粉亮度增加,振实密度、持水力减小,持油力先减小后增大,休止角和滑角增大,改善冻融稳定性,析水率由74.49%降为62.28%,溶解度由31.33%增加为57.42%;2种超微粉碎破坏板栗粉晶体结构,降低相对结晶度,且BMSG使板栗粉结晶度大大降低,但粉碎未产生新的官能团。研究结果显示,2种超微粉碎技术能赋予板栗粉更好的品质,为超微板栗粉在食品工业的进一步应用提供了参考。
To explore the effects of different superfine grinding methods on the physicochemical properties and structural characteristics of Chinese chestnut powder, ball mill superfine grinding (BMSG) and jet superfine grinding (JSG) crushed Chinese chestnut powder were compared with ordinary grinding (OG), the changes of nutritional compositions, physicochemical properties and structural characteristics of Chinese chestnut powder after superfine grinding were systematically studied. The results showed that compared with OG, the particle size of Chinese chestnut powder decreased obviously after superfine grinding, the D50 of BMSG and JSG reached (7.42±0.03) μm and (7.08±0.04) μm respectively, and the contents of protein, fat, starch, soluble dietary fiber and other nutrients were significantly increased. Moreover, with the decrease of particle size, the brightness of Chinese chestnut powder increased. Meanwhile, the tap density and the value of water holding capacity decreased and the value of oil holding capacity first decreased and then increased. In addition, the angle of repose and slide increased, the freeze-thaw stability was also improved. The water separation rate decreased from 74.49% to 62.28%, and the solubility increased from 31.33% to 57.42% respectively. Two kinds of superfine grinding destroyed the crystal structure of Chinese chestnut powder and reduced the relative crystallinity, and the crystallinity of chestnut powder was significantly reduced with the treatment of BMSG, but there were no new functional groups. Therefore, the results indicated that two kinds of superfine grinding technology can improve the quality of Chinese chestnut powder, and provide reference for the further application of superfine Chinese chestnut powder in the food industry.
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