真空冷冻干燥香菇普通粉和超微粉物理特性研究

Physical Properties of Ordinary Powder and Ultrafine Powder in Mushroom with Vacuum Freeze Drying

[目的]研究香菇超微粉的物理特性。[方法]对比香菇普通粉和超微粉的色差、水溶性、流动性、堆密度、持水性和膨胀度等物理性质,并辅以粒度分析和扫描电镜验证。[结果]香菇经真空冷冻干燥后制成超微粉,平均粒度降至22.247μm,较普通粉亮度L*值提高6.24,水溶性、流动性和堆密度分别提高30.5%、30.6%、40.9%,持水性和堆密度分别降低24.1%、25.9%。[结论]超微粉碎技术在一定程度上改善香菇粉的物理性质。

[Objective]Physical properties of ultrafine powder in mushroom were studied.[Method]Physical properties of ordinary powder and ultrafine powder in mushroom were compared,including color difference,water-soluble,fluidity,bulk density,water capacity and turgidity.Particle size analysis and scanning electron microscope verification were carried out.[Result]Mushroom was made from ultrafine powder by vacuum freeze drying.Average particle size decreased to22.247μm.Compared with ordinary powder,L*value increased by6.24,water-soluble,fluidity,bulk density increased by30.5%,30.6%,40.9%,water capacity and turgidity decreased by24.1%,25.9%.[Conclusion]Superfine communication technique can improve physical properties of mushroom powder.