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食品研究与开发:2019,40(1):76-84
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葛根微粉的制备工艺及品质特性研究
(1.贺州学院食品与生物工程学院,广西贺州542899;2.贺州学院旅游与体育健康学院,广西贺州542899)
Study on Preparation Technology and Properties of Pueraria Micro-powders
(1.Department of Food and Biological Engineer,Hezhou University,Hezhou 542899,Guangxi,China;2.Department of Tourism and P.E Health,Hezhou University,Hezhou 542899,Guangxi,China)
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投稿时间:2018-06-18    
中文摘要: 运用正交试验法优化葛根微粉的制备工艺条件。以新鲜葛根为原料,采用真空干燥与超微粉碎相结合的方法,制备葛根微粉。结果表明,真空干燥的最佳条件为:物料厚度2 mm、干燥温度75℃、真空度0.08 MPa。超微粉碎的最佳工艺条件,选择初始粒径为过80目筛、含水量为4.00%的葛根全粉,进料量为80.00 g、粉碎时间为3 min。此条件下获得葛根微粉平均粒度(粒度用直径d表示)为8.2 μm,出粉率达70.87%。葛根微粉(d≤26 μm)的酶解率、膨胀度、溶解度、黏度、电导率等特性比葛根粉(d>94 μm)有了极大改善,但其凝沉性较大。
中文关键词: 葛根  微粉  真空干燥  超微粉碎  特性
Abstract:Technological conditions of preparation of pueraria micro-powders were optimized by orthogonal array design tests.Pueraria micro-powders were produced by vacuum drying with ultra-fine pulverization methods while taking fresh pueraria as raw material.The results showed that the optimal condition of vacuum drying was material thickness 2 mm,drying temperature 75℃,vacuum degree 0.08 MPa.And the optimized technology was as follow as over 80-meshs sieve,moisture of 4.00%preliminary powder,feeding quantity was 80.00 g and time was 3 min for ultra-fine pulverization.The average diameter of particle of micro-powder was 8.2 μm and the yield reached 70.87%under the above optimal condition.The rate of enzymatic hydrolysis,dilatations,solubility,viscosity,electrical conductivity of micro-powders(d≤26 μm)were obviously improve than those of whole powders(d>94 μm),but its precipitability was strong.
文章编号:201901014     中图分类号:    文献标志码:
基金项目:广西自然科学基金项目(2017GXNSFAA198082)
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