摘要
利用超微粉碎技术将葡萄皮粉碎成粒度均一、表观性能良好的超微颗粒。通过对葡萄皮粉体性质研究表明,随着葡萄皮微粒粒径的不断减小,其流动性、溶解性、分散性和多酚类物质的溶出量均有所增大,其营养成分可以更好地被人体吸收利用。
Grape skin was processed into ultrafine powder. The average particle size of grape skin ultrafine powder was determined as 7.8μm and the broken rate of cell wall was calculated as 100%. Several characteristic indexes of the grape skin ultrafine powder and common powders with different particle sizes were compared. The results showed that the smaller grape skin powder particle size, the higher the fluidity, the solubility, the distribution and dissolution of polyphenols. Therefore, the nutritional components in grape skin ultrafine powder can be better absorbed by human body.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第11期115-117,共3页
Food Science
关键词
葡萄皮
超微粉碎
粉体性质
grape skin
ultrafine powder
characteristics
