大豆膳食纤维的湿法超微粉碎与干法超微粉碎比较研究

Wet or Dry Processing Comparative Study on Super Micro-milling Soybean Dietary Fiber

本实验以大豆膳食纤维的超微粉碎为基础,研究了膳食纤维先经微射流作用的湿法超微粉碎再经真空冷冻干燥处理后的物理性质(平均水分蒸发速率、膨胀力、持水力、结合水力等)的变化,同时对经研磨式干法超微粉碎后的膳食纤维进行以上物理性质测定,通过测定结果比较两种超微粉碎方法对膳食纤维物理性质的影响。结果表明,采用湿法超微粉碎能使物料平均粒径达到200nm以内,使膳食纤维的平均水分蒸发速率、膨胀力、持水力、结合水力分别从粉碎前的0.188g/min、5.89ml/g、5.42g/g、12.55g/g增大到0.475g/min、9.02ml/g、13.50g/g、25.00g/g。而干法超微粉碎能使物料平均粒径达到200～300nm以内,平均水分蒸发速率、膨胀力、持水力、结合水力分别增大到0.562g/min、8.13ml/g、12.06g/g、24.45g/g。可见干法粉碎对膨胀力、持水力、结合水力的影响不及湿法粉碎的大,却更有助于水分蒸发速率的提高。

Super micro-milling soybean dietary fiber was studied with wet processing or vacuum freeze-drying on physical properties （involving average evaporation rate of water, swelling power, water-holding power and water binding power） of the dietary fiber. At the same time, the same physical properties after the super micro-milling with dry processing were also studied. The results showed that the average evaporation rate of water, swelling power, water-holding power and water binding power respectively increase to 0.475 g/rain, 9.02 ml/g, 13.50 g/g, 25.00 g/g from 0.188 g/min, 5.89 ml/g, 5.42 g/g, 12.55 g/g. The average granularity is within 200nm after being dealt with the superfine grinding by wet processing. While the average evaporation rate of water, swelling power, water-holding power and water binding power after superfine grinding by the dry processing increase to 0.562 g/min, 8.13 ml/g, 12.06 g/g, 24.45 g/g respectively, the average granularity is within 200-300 nm. The conclusion is that the effects on improving swelling power, water-holding power and water binding power dealt with superfine grinding by wet processing are greater than superfine grinding by dry processing. But the superfine grinding by dry processing could better help enhance the average water evaporation rate.