摘要
采用超微粉碎的方法,通过初级粉碎、超音速气流粉碎、行星球磨粉碎和真空干燥等过程将南瓜果肉加工成微纳米级别的超细颗粒,并对不同粒度的南瓜粉进行营养成分的溶出速度和溶出量进行测定。结果表明,随着南瓜粉体粒度减小,粉体溶出速度加快,溶出量增加;中性洗涤纤维含量略有降低、流动性减小、吸湿能力增强。
The superfine grinding technology was used in this study. Through the method of the primary smash, supersonic airflow smash, planetary ball mill grinding and vacuum drying process, the pumpkin flesh became micro-nanometer size ultrafine particles, and the nutrition components of dissolution and the dissolution rate of different sizes of pumpkin powder was deterined. The results showed that with the particle size of pumpkin powder decreasesd, the dissolution rate and the dissolution yield of pumpkin powder was increased. Neutral detergent fiber content decreased slightly and mobility decreased, and the capability of hygroscopicity was increased, respectively.
出处
《东北农业大学学报》
CAS
CSCD
北大核心
2009年第7期111-114,共4页
Journal of Northeast Agricultural University
基金
黑龙江博士后科研启动金(LBH-Q07022)
关键词
南瓜粉
微纳米
体外溶出
理化特性
pumpkin powder
micro-nano
dissolution
physicochemical propertie
