超微粉碎对沙棘茶粉颗粒结构及理化特性的影响

Effects of ultrafine grinding on powder structure and physicochemical properties of sea buckthorn tea

以沙棘叶乳酸菌发酵茶为原料,通过粗粉碎、干法超微粉碎、湿法超微粉碎3种方式制备沙棘茶粉,探究超微粉碎对沙棘茶粉结构及理化特性的影响。结果表明,与粗粉碎相比,经超微粉碎后粉体粒径、休止角、润湿性、黄酮含量4项指标均显著减小(P<0.05),粉体亮度、ζ电位绝对值、可溶性膳食纤维含量显著增加(P<0.05)。干法超微粉碎后粉体持水性、持油性显著降低(P<0.05),分别降低了28.53%和20.63%,但多酚含量略有增加;湿法超微粉碎后粉体持水性、持油性显著增加(P<0.05),分别增加了22.32%和95.24%。综上所述,超微粉碎可以很好地提升沙棘茶粉性能,且湿法效果优于干法。

The sea buckthorn tea powder was prepared by a coarse grinding,dry ultrafine grinding,and wet ultrafine grinding,and the effects of ultrafine grinding on the structure,chemical composition,and physical and chemical properties of sea buckthorn tea powder were investigated.Results showed that compared with the coarse grinding,the particle size,angle of repose,wettability,and flavonoid content of the powder collected by ultrafine grinding were significantly decreased(P<0.05),the brightness,absolute value ofζpotential,and content of soluble dietary fiber of the powder collected by ultrafine grinding were significantly increased(P<0.05).The water and oil holding capacity of the powder collected by dry ultrafine grinding were significantly decreased(P<0.05)by 28.53%and 20.63%,respectively,but the polyphenol content was slightly increased.The water and oil holding capacity of the powder collected by wet ultrafine grinding were significantly increased(P<0.05)by 22.32%and 95.24%,respectively.In conclusion,ultrafine grinding could improve the performance of sea buckthorn tea powder,and the wet method was better than the dry method.In this study,practical exploration was carried out on the utilization of sea buckthorn leaves to develop functional food ingredients with certain health effects.