中国食物与营养2023，Vol.29Issue(12)：26-31,6.
冷冻超微粉碎对油莎豆粉品质特性的影响研究
Effect of Freezing-Superfine Grinding on The Quality Properties of Cyperus esculentus Powder
摘要
Abstract
[Objective]To study the effect of freezing-superfine grinding on the quality properties of Cyperus esculentu powder includ-ing physicochemical properties and anti-oxidation ability.[Method]Compared with the normal temperature mechanical grinding and the normal temperature ultrafine grinding,effects of freezing-superfine grinding on the physicochemical properties(oil-holding,solubility,water-holding,swelling,angle of repose,angle of slide),nutritional components(water,protein,fat,ash,starch,dietary fiber,polysac-charide)and antioxidant capacity(reducing capacity,DPPH scavenging rate,·OH scavenging rate)of the powder were studied.[Result]The D50 of the freezing-superfine grinding powder is 37.84 μm.The capacity of oil holding,solubility,water holding and swelling were 1.98 g/g,1.50 g/g,2.62 mL/g and 25.26％respectively.angle of repose,angle of slide were 53.69° and 72.56° respectively.Content of water,protein,fat,ash,starch,dietary fiber,polysaccharide were 6.58％,6.55％,23.12％,2.32％,25.46％,21.12％and 16.45％respectively.Compared with the normal temperature mechanical grinding and the normal temperature ultrafine grinding,freezing ultrafine grinding can change the physical and chemical properties,nutritional components and improve the anti-oxidation function of the powder,and prevent the destruction of the nutritional composition of the powder during the crushing process.[Conclusion]It provides a new method for the further processing of the powder of Cyperus esculentu.关键词
油莎豆粉/冷冻超微粉碎/物化性质/抗氧化活性Key words
powder of Cyperus esculentus/freezing-superfine grinding/physicochemical properties/antioxidant activity引用本文复制引用
黄姗,白天..冷冻超微粉碎对油莎豆粉品质特性的影响研究[J].中国食物与营养,2023,29(12):26-31,6.基金项目
河南省市场监督管理局科技计划项目(项目编号:2022SJ15). （项目编号:2022SJ15）
