低温超微粉碎技术与普通超微粉碎技术制备黑蒜超微粉体性质对比研究

A comparative study on the properties of garlic superfine powder prepared by common superfine comminution technology and low temperature superfine comminution technology

为评价低温超微粉碎技术与普通超微粉碎技术所制备的黑蒜粉品质的优劣,分别对两种方式制备的黑蒜粉的出粉率、流动性、色差、溶解性等物理性质方面进行分析。同时测定两种黑蒜粉的DPPH自由基清除和超氧阴离子自由基清除能力,从而分析两种黑蒜粉的体外抗氧化能力的差异。结果显示,与普通超微粉碎技术相比,低温超微粉碎制备后的黑蒜粉出粉率、流动性、溶解性更高,颜色与黑蒜本身差异更大,呈现浅棕色,更易被消费者接受。同时超低温粉碎下黑蒜粉的DPPH自由基清除、超氧阴离子自由基清除能力得到显著提高,体外抗氧化能力更高。

in order In order to evaluate the quality of black garlic powder prepared by low-temperature ultra-fine grinding technology and common ultra-fine grinding technology,the physical properties of black garlic powder prepared by two methods,such as powder yield,fluidity,color difference and solubility,were analyzed.At the same time,DPPH radical scavenging and superoxide anion radical scavenging ability of the two kinds of black garlic powder were measured,and the difference of antioxidant ability between the two kinds of black garlic powder in vitro was analyzed.The results showed that compared with the ordinary superfine grinding technology,the powder yield,fluidity and solubility of the prepared garlic powder were higher,and the color of the garlic powder was more different from that of the garlic powder itself,which was light brown and more acceptable to consumers.At the same time,the DPPH free radical scavenging and superoxide anion free radical scavenging ability of garlic powder were significantly improved under ultra-low temperature pulverization,and the in vitro antioxidant ability was higher.