食品科学2017，Vol.38Issue(15)：171-177,7.DOI:10.7506/spkx1002-6630-201715028
不同物理方法处理刺梨果渣理化性质分析
Effect of Different Physical Treatments on Physicochemical Properties of Rose roxburghii Tratt.Pomace
摘要
Abstract
In order to improve its suitability for processing and functional properties,Rosa roxburghii Tratt.pomace was subjected to twin-screw extrusion,superfine grinding or both and then evaluated for basic nutritional components,morphology,microstructure and physicochemical properties.The results showed that all three treatments had significant effects on nutritional components and physicochemical properties of Rosa roxburghii Tratt.pomace.Twin-screw extrusion provided the highest content (24.39％) of soluble dietary fiber (SDF) of all treatments,which was 3.11 times as high as that in the raw pomace.Twin-screw extrusion superfine grinding (in the particle size range of 250-150 μm) resulted in an increase in swelling capacity and a decrease in water-holding capacity compared to the control (passed through a 60-mesh sieve),and they showed lower glucose adsorption capacity except for a slight increase at several glucose concentrations.The water solubility of pomace after individual and combined treatments was significantly increased compared to in the control group (P ＜ 0.05).The cation exchange capacity of pomace was most improved after the combined treatment.The physicochemical properties and therefore physiological effect of Rosa roxburghii Tratt.pomace were improved after modification,which will provide a theoretical basis for the development of functional foods with dietary fiber.关键词
刺梨果渣/双螺杆挤压/超微粉碎/挤压-超微粉碎/理化特性Key words
Rosa roxburghii Tratt.pomace/twin-screw extrusion/superfine grinding/superfine grinding extrusion/physicochemical properties分类
轻工纺织引用本文复制引用
孟满,张瑜,林梓,许培振,丁筑红..不同物理方法处理刺梨果渣理化性质分析[J].食品科学,2017,38(15):171-177,7.基金项目
贵州省科技厅区域合作项目(黔科合区域合[2013]7001号) （黔科合区域合[2013]7001号）
贵州省重大科技专项(黔科合重大专项字[2013]6006 （）
黔科合G字[2014]4003) （）
