食品与机械2025，Vol.41Issue(2)：152-159,8.DOI:10.13652/j.spjx.1003.5788.2024.80671
超微粉碎处理对椰粕营养与理化特性的影响
Effect of ultrafine grinding treatment on the nutritional and physicochemical properties of coconut pulp
摘要
Abstract
[Objective]To promote the high-value utilization of coconut pulp(CP)ultrafine powder in the food industry.[Methods]Using CP as the raw material,the effects of vibrating ultrafine grinding on its nutritional components,active ingredients,and physicochemical and structural properties were systematically analyzed.[Results]After ultrafine grinding treatment,the content of crude protein,fat,ash,polyphenols,flavonoids,and other components in CP did not change significantly.However,the content of soluble protein,soluble dietary fiber,and soluble polysaccharides increased by 60.08%,125.83%,and 33.99%,respectively.After 50 min of ultrafine grinding treatment,the particle size of CP powder decreased from 324.25 μm to 14.78 μm,and the specific surface area increased by about 34 times.However,the fluidity became poorer.The color of CP became whiter,and its water solubility significantly increased,from 4.95%to 12.04%.However,its water-holding capacity and oil-holding capacity decreased from 6.89 g/g and 1.84 g/g to 3.35 g/g and 1.36 g/g,respectively.The surface of CP powder became rougher,the crystal structure of dietary fiber was damaged,the relative crystallinity decreased,and thermal stability was reduced.[Conclusion]The ultrafine grinding treatment can significantly improve the nutritional characteristics and functional value of CP powder.关键词
椰粕/超微粉碎/营养评价/理化特性Key words
coconut pulp(CP)/ultrafine grinding/nutritional evaluation/physicochemical properties引用本文复制引用
李家祺,黄晓兵,彭芍丹,周伟,邓福明,李积华..超微粉碎处理对椰粕营养与理化特性的影响[J].食品与机械,2025,41(2):152-159,8.基金项目
海南省重点研发项目(编号:ZDYF2023XDNY073) （编号:ZDYF2023XDNY073）
海南省自然科学基金(编号:321MS0797) （编号:321MS0797）
中国热带农业科学院基本科研业务费专项资金(编号:1630122022005) （编号:1630122022005）
