食品与发酵工业 >

2023 , Vol. 49 >Issue 7: 198 - 204

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034009

研究报告

超微粉碎对沙棘茶粉颗粒结构及理化特性的影响

  • 冯晶晶 ,
  • 郭建峰 ,
  • 马心茹 ,
  • 徐晨帅 ,
  • 李颖 ,
  • 白玉洁 ,
  • 郭仕伟 ,
  • 王芳
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  • 1(中北大学 化学与化工学院,山西 太原,030000)
    2(山西省沙棘药茶联合创新研发基地,山西 太原,030000)
    3(中国露酒植物提取与健康因子山西省重点实验室,山西 太原,030000)
硕士研究生(王芳副教授为通信作者,E-mail:wangfang136@126.com)

收稿日期: 2022-10-17

  修回日期: 2022-11-23

  网络出版日期: 2023-04-28

基金资助

山西省重点研发计划项目农业方面项目(201903D221068);山西省重点研发计划(国际科技合作)项目(201803D421017);纳米功能复合材料山西省重点实验室开放基金项目(NFCM202003)

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Effects of ultrafine grinding on powder structure and physicochemical properties of sea buckthorn tea

  • FENG Jingjing ,
  • GUO Jianfeng ,
  • MA Xinru ,
  • XU Chenshuai ,
  • LI Ying ,
  • BAI Yujie ,
  • GUO Shiwei ,
  • WANG Fang
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  • 1(School of Chemistry and Chemical Engineering, North University of China, Taiyuan 030000, China)
    2(Shanxi Province Sea-buckthorn Herbal Tea Joint Innovation and Research Base, Taiyuan 030000, China)
    3(Shanxi Key Laboratory of Plant Extraction and Health Factors of China Dew Wine, Taiyuan 030000, China)

Received date: 2022-10-17

  Revised date: 2022-11-23

  Online published: 2023-04-28

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摘要

以沙棘叶乳酸菌发酵茶为原料,通过粗粉碎、干法超微粉碎、湿法超微粉碎3种方式制备沙棘茶粉,探究超微粉碎对沙棘茶粉结构及理化特性的影响。结果表明,与粗粉碎相比,经超微粉碎后粉体粒径、休止角、润湿性、黄酮含量4项指标均显著减小(P<0.05),粉体亮度、ζ电位绝对值、可溶性膳食纤维含量显著增加(P<0.05)。干法超微粉碎后粉体持水性、持油性显著降低(P<0.05),分别降低了28.53%和20.63%,但多酚含量略有增加;湿法超微粉碎后粉体持水性、持油性显著增加(P<0.05),分别增加了22.32%和95.24%。综上所述,超微粉碎可以很好地提升沙棘茶粉性能,且湿法效果优于干法。

关键词： 沙棘茶粉; 乳酸菌发酵茶; 超微粉碎; 可溶性膳食纤维

本文引用格式

冯晶晶 , 郭建峰 , 马心茹 , 徐晨帅 , 李颖 , 白玉洁 , 郭仕伟 , 王芳 . 超微粉碎对沙棘茶粉颗粒结构及理化特性的影响[J]. 食品与发酵工业, 2023 , 49(7) : 198 -204 . DOI: 10.13995/j.cnki.11-1802/ts.034009

Abstract

The sea buckthorn tea powder was prepared by a coarse grinding, dry ultrafine grinding, and wet ultrafine grinding, and the effects of ultrafine grinding on the structure, chemical composition, and physical and chemical properties of sea buckthorn tea powder were investigated. Results showed that compared with the coarse grinding, the particle size, angle of repose, wettability, and flavonoid content of the powder collected by ultrafine grinding were significantly decreased (P<0.05), the brightness, absolute value of ζ potential, and content of soluble dietary fiber of the powder collected by ultrafine grinding were significantly increased (P<0.05). The water and oil holding capacity of the powder collected by dry ultrafine grinding were significantly decreased (P<0.05) by 28.53% and 20.63%, respectively, but the polyphenol content was slightly increased. The water and oil holding capacity of the powder collected by wet ultrafine grinding were significantly increased (P<0.05) by 22.32% and 95.24%, respectively. In conclusion, ultrafine grinding could improve the performance of sea buckthorn tea powder, and the wet method was better than the dry method. In this study, practical exploration was carried out on the utilization of sea buckthorn leaves to develop functional food ingredients with certain health effects.

Key words： sea buckthorn tea powder; fermented tea with lactic acid bacteria; ultrafine grinding; soluble dietary fiber

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