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E
画画盛-
大支苗粉的超微粉碎及其特性研究
王丽萍
张憨
*1
黄少波
2
何玲飞
2
(1食品科学与技术罔家重点实验室./r什
j
大学.江苏元惕
214122;2.
海通食
l111
集
l
列股份有限公司,浙江慈溪
315300)
摘要:以干燥的大麦苗粗粉为原料,进行不同程度的超微粉碎,比较粒径大小对麦苗微粉一些特
性的影响,并采用热分析系统观测对热敏性成分的损失。结果表明:麦苗超微粉粒度分布窄,均匀
度高,质量易控。制备超微粉的过程会对麦苗粉的热敏性成分造成一定的损失。通过研究麦苗微
粉休止角、堆密度及其粒径大小对色泽以及浸出物含量的影响,确定麦苗微粉粒度在
80-90μm
时综合品质较好,利于产品的生产应用。
关键词:麦苗微粉;超微粉碎;粒径;特性
中图分类号
:TS
255.2
文献标志码
:A
文章编号
:1673--1689(2014)01--0080--06
Ul
tra-Fine Pulverization of Barley Plant Powders
and the Study of Characteristics
WANG
Liping
l
, ZHANG
Min
叫
,
HUANG
Sh
α
obo
2
,
HE
Lingfe?
(l.
State
Key
Laboratory
of
Food
Science
and
Technology
,liangnan
University
,
Wuxi
214122 , China;2.
Haitong
Food
Group
Company
,
Cixi
315300 , China)
Abstract:
This
manuscri
pt
investigated
the
ultra
-fine
pul
verization of
barley
plant
powders ,
then
the
characteristics
and
thermosensitive compositions were
determined
by TGA.
The
results
showed
that
the
barley
plant
micropowders
exhibited
a narrower size
distribution
,
higher
uniformity
and
easier
quality control.
The
thermosensitive composition would
cause
a
certain
losses
when
the
barley
plant
meal
was pulverized. By
study
the
repose
angle
and
bulk
density of barley
plant
micropowders
and
its effect
on
color
and
extract
content
,
these
experiments
demonstrated
that
the
average
particle
size of barley
plant
micropowders ranging from
80
to
90μm
possessed
better
quality
in
comprehensive utilization
and
had
an
advantage
in
the
product
application.
Keywords:
barley
plant
micropowders ,
ultra-fine
pulverization,
particle
size , properties
超微粉碎技术是近年来国际上发展起来的一
项应用现代物理或化学方法对材料进行微粉化的
新技术,已经广泛应用于食品、化工、医药、化妆品、
收稿日期:
2013-06-05
基金项目:江苏省科技厅产学研项口
(BY2012063)
。
染料、涂料、电子和航空航天等许多技术领域口]。目
前,工业上制备超微粉的方法包括化学法和机械
法。机械超微粉碎是一项比较容易实现工业化的实
*通信作者:张愁(1
962
→),男,浙江平湖人,工学博士,教授,博士研究生导师,主要从事农产品贮藏
1JD
工研究。
E-mail:
min@jiangna
n.
edu.cn
80
Journal
of
Food
Science
and
Biotechnology
Vo!.33
No.l
2014