超微粉碎处理对八宝粥粉理化特性及功能特性的影响

Effects of Superfine Grinding Treatment on the Physicochemical and Functional Properties of Mixed Congee Powder

为了提高八宝粥产品的营养及功能性价值,改善其稳定性,实验对八宝粥原料进行普通粉碎(3000 r/min,1600 W)及-20℃低温超微粉碎(960 r/min,1100 W)处理,通过研究超微粉碎对八宝粥粉体的理化特性(粒径分布、色差、水合特性、填充性、流动性和微观结构)和功能特性(抗氧化活性和总酚、黄酮溶出量)的影响,以期为超微粉碎在八宝粥加工产业的应用推广中提供参考依据。结果发现,超微粉碎对八宝粥粉体的理化及功能特性均有显著影响(P<0.05)。经过超微粉碎后,八宝粥粉体比表面积明显增大,持水力及膨胀度下降,稳定性和流动性明显提高。与普通粉碎相比,过300目筛的超微粉还原力和DPPH自由基清除能力分别提升至0.80和59.98%,总酚及总黄酮的的溶出量增加至2.14和11.33 mg/g,显著高于普通粉碎的样品(P<0.05)。结果表明,超微粉碎处理提高了八宝粥产品的理化及功能性价值,为八宝粥粉的深入研究及加工提供一定的理论依据。

In order to improve the nutritional and functional value of the mixed congee products, and to improve its stability, the experiment was carried out to prepare mixed congee powders through pulverisation treatments including general(3000 r/min, 1600 W) and superfine grinding(-20 ℃, 960 r/min, 1100 W). The effects of superfine grinding on the particle size distribution, color parameters, hydration properties, filling properties, fluidity properties, micro structure,antioxidant activity, the dissolutions of flavonoids and total polyphenols were investigated, which would provide reference for the application and promotion of superfine grinding in mixed congee processing industry. The results showed that superfine grinding had a significant effect on the physicochemical and functional properties of mixed congee powder(P<0.05). After superfine grinding, the specific surface area of mixed congee powder was significantly increased, the water holding capacity and swelling capacity were reduced, and the stability and fluidity was significantly improved. Compared with coarse ground mixed congee powder, the reducing power and DPPH radical scavenging capacity of superfine powder through 300 mesh sieves were increased to 0.80 and 59.98% respectively, and the dissolution of total phenols and flavonoids increased to 2.14 and 11.33 mg/g, significantly higher than general grinding samples(P<0.05). In conclusion,the superfine grinding treatment improved the physicochemical and functional value of the mixed congee products, and could provide a certain theoretical basis for in-depth research and processing of mixed congee powder.