振动式超微粉碎对甜荞全粉物化特性的影响

Infl uence of vibration type superfi ne grinding on physicochemical properties of whole common buckwheat powder

采用振动式超微粉碎技术处理甜荞粗粉,研究超微粉碎对甜荞全粉物化特性的影响。结果表明:甜荞粗粉经过超微粉碎处理10 min后,平均粒径减小到(17.64±1.10)μm,达到超微粉级别。随着超微粉碎时间的延长,甜荞微粉的平均粒径进一步减小,微粉颗粒大小更均匀,颜色更为白亮。与粗粉相比,甜荞微粉的休止角和滑角均增大,松装密度和振实密度均小于粗粉;甜荞微粉的吸湿性、溶胀度和溶解性均增大。超微粉碎处理可以显著改善甜荞全粉的颗粒均匀性、颜色均匀性、亮度、吸湿性、溶胀度和溶解性等物化特性,为甜荞全谷物食品开发提供了一条新的途径。

The coarse powder of whole common buckwheat was processed by vibration type superfine grinding and the effect of micronization on the physicochemical properties of whole common buckwheat powder was investigated. The results showed that： The average particle size of coarse powder become（17.64±1.10） μm after micronizing for 10 min and the micro powder could be called superfine powder. With the increase of grinding time, the average particle size of the micro powder decreased, the particle size become more uniform and the color looked brighter. Compared with coarse powder, the angle of repose and slip angle of micro powder increased, and the bulk density and tap density decreased. The hygroscopicity, swelling degree and solubility of micro powder increased. This research suggests that the vibration type superfine grinding is an effective technology to improve particles uniformity, color, brightness and other main physicochemical properties of whole common buckwheat powder, and provides a new way for the development of whole-grain food made of common buckwheat.