Food and Fermentation Industries >

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

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

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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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

Cite this article

FENG Jingjing , GUO Jianfeng , MA Xinru , XU Chenshuai , LI Ying , BAI Yujie , GUO Shiwei , WANG Fang . Effects of ultrafine grinding on powder structure and physicochemical properties of sea buckthorn tea[J]. Food and Fermentation Industries, 2023 , 49(7) : 198 -204 . DOI: 10.13995/j.cnki.11-1802/ts.034009

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