核农学报2024，Vol.38Issue(8)：1512-1522,11.DOI:10.11869/j.issn.1000-8551.2024.08.1512
超微粉碎对水果番茄粉理化性质与结构特性的影响
Effect of Superfine Grinding on Physicochemical Properties and Structural Characteristics of Fruit Tomato Powder
摘要
Abstract
To investigate the effect of superfine grinding technology on the quality of fruit tomato powder,three powder samples,including the coarse powder(40 mesh),fine powder(100 mesh)and ultrafine powder(200 mesh),were obtained by crushing dried fruit tomatoes.The physical,chemical and structural indexes of particle size,specific surface area,microstructure and thermal properties were determined by particle size analysis,scanning electron microscopy,X-ray diffraction spectrum,Fourier transform infrared spectroscopy and differential thermal scanning.The results showed that the particle size of fruit tomato ultrafine powder reached 11 µm with good fluidity.The brightness of ultrafine powder was significantly higher than that of coarse powder and fine powder(P<0.05).In addition,the water solubility,water-holding capacity,swelling degree,emulsifying property,stability,oil-holding capacity,angle of repose and slip angle were significantly higher than these of the fine powder and coarse powder(P<0.05).While the wettability,rehydration,bulk density and tapped densitywere significantly lower than that of fine powder and coarse powder(P<0.05),the total acid content of ultrafine powder was significantly higher than that of coarse powder(P<0.05),the content of lycopene was significantly lower than that of coarse powder(P<0.05),the contents of crude fat,protein and vitamin C were significantly higher than these of fine powder and coarse powder(P<0.05),and there was no significant difference in ash content between the three powders.The particle size of ultrafine powder becomes regular and uniform while the shape is reduced,and the superfine grinding will not destroy the functional group structure,thermal properties and molecular structure of fruit tomato.This study may provide more knowledge for the deep processing of fruit tomato.关键词
水果番茄粉/超微粉碎/理化性质/结构特性Key words
fruit tomato powder/superfine grinding/physicochemical properties/structural characterization引用本文复制引用
韩海珠,刘亚平,高宇虹,狄建兵,李泽珍,孙胜..超微粉碎对水果番茄粉理化性质与结构特性的影响[J].核农学报,2024,38(8):1512-1522,11.基金项目
山西省重点研发计划项目(202102140601015) （202102140601015）
