不同干燥和粉碎方式对玉木耳粉粉体特性和营养成分的影响

梁晓君; 廖才学; 黄振勇; 王冬梅; 韦馨平; 淡明; 张娥珍

doi:10.13386/j.issn1002-0306.2020030158

不同干燥和粉碎方式对玉木耳粉粉体特性和营养成分的影响

doi: 10.13386/j.issn1002-0306.2020030158

1. 广西壮族自治区农业科学院农产品加工研究所, 广西南宁 530007;
2. 广西壮族自治区计量检测研究院, 广西南宁 530007;
3. 南宁市农业科学研究所, 广西南宁 530009

基金项目:

广西农业科学院基本科研业务专项（团队项目）（2015YT88）。

详细信息

作者简介:
梁晓君(1993-),女,本科,研究方向:农产品加工,E-mail:xiaojunliang1993@163.com。

通讯作者:
张娥珍(1978-),女,本科,研究员,研究方向:农产品加工及综合利用,E-mail:zhang281@126.com。

中图分类号: TS201.1
计量
- 文章访问数: 5
- HTML全文浏览量: 0
- PDF下载量: 2
- 被引次数: 0
出版历程
- 收稿日期: 2020-03-13

Effects of Different Drying and Grinding Methods on the Powder Characteristics and Nutritional Components of Auricularia nigricans Powder

1. Institute of Agro-Products Processing Science and Technology, Guangxi Academy of Agricultural Sciences, Nanning 530007, China;
2. Guangxi Institute of Measurement and Testing, Nanning 530007, China;
3. Nanning Institute of Agricultural Sciences, Nanning 530009, China

摘要

摘要: 为探究适宜的玉木耳粉制备工艺，采用热风干燥、真空冷冻干燥和微波真空干燥三种干燥模式对玉木耳子实体进行干制处理，干制后分别进行普通粉碎和超微粉碎，对不同处理下玉木耳粉粉体特性和营养成分差异性进行评价。结果表明：热风干燥模式粉体流动性和填充性显著优于其他处理（P<0.05），真空冷冻干燥持水、持油能力较好，超微粉碎可改善粉体特性，但流动性和填充性会有所下降，超微粉碎后粉体润湿下沉所需时间显著多于普通粉（P<0.05）。真空冷冻干燥玉木耳粉营养物质含量保存效果最好，其次为微波真空干燥，热风干燥对营养物质损耗较大，超微粉碎在一定程度上能提高玉木耳粉营养物质的溶出率。综合比较得出，玉木耳真空冷冻干燥超微粉较适合用作功能食品深加工原料。
- 玉木耳 /
- 加工工艺 /
- 粉体特性 /
- 营养成分
Abstract: In order to explore the suitable preparation technology of Auricularia nigricans powder,hot air drying,vacuum freeze drying and microwave vacuum drying were compared,and ordinary grinding and ultra-fine grinding were compared respectively after drying in this experiment. At the same time,differences of the characteristics and nutrient contents of the whole Auricularia nigricans powder prepared by different treatments were evaluated. The result showed that,the powder fluidity and filling ability were significantly better than other treatments(P<0.05),which were dried by hot air drying mode,however,the best way to hold water and oil was vacuum freeze-drying. Superfine grinding could improve the powder properties,but the fluidity and filling ability would decrease,the wetting and sinking time of ultrafine powder was significantly longer than that of ordinary powder(P<0.05).In terms of nutrient content,the best dried mode was vacuum freeze drying,microwave vacuum drying ranked second,the hot air drying mode had a great loss of nutrients. Superfine grinding could improve the dissolution rate of Auricularia nigricans powder nutritional components to some extent. It is concluded that the ultra-fine powder of vacuum freeze-drying of Auricularia nigricans is suitable for the further processing of functional food.
- Auricularia nigricans /
- processing technology /
- powder properties /
- nutritional components

HTML全文

参考文献(37)

[1]	李玉,李晓.图说玉木耳优质高产栽培[M].北京:中国农业出版社,2016:1-3.
[2]	曹玉春,包海鹰,李晓,等.玉木耳提取物对H₂₂荷瘤小鼠体内抗肿瘤作用研究[J].菌物学报,2017,36(9):1289-1298.
[3]	张介驰,陈鹤,孔祥辉,等.黑木耳复合多糖口服制剂对小鼠免疫功能的效应[J].食药用菌,2018,26(6):358-362.
[4]	于美汇,赵鑫,尹红力,等.碱提醇沉黑木耳多糖体外和体内降血脂功能[J].食品科学,2017,38(1):232-237.
[5]	顾嘉林,康宁,李德海,等.酸性黑木耳多糖协同抗凝血作用分析[J].现代食品科技,2017,33(6):45-52.
[6]	马海霞,屈直,马子龙,等.适宜海南栽培的毛木耳品种筛选试验[J].热带农业科学,2018,38(11):7-10.
[7]	任梓铭,方宏阳,孟秀秀,等.白色毛木耳新品种"玉木耳"的选育[J].分子植物育种,2018,16(3):954-959.
[8]	刘楠楠,孟祥敏,都凤华.玉木耳红豆复合乳饮料的研制[J].食品工业,2018,39(10):150-153.
[9]	刘岩.玉木耳运动饮料研制及抗运动疲劳功能研究[J].食品研究与开发,2017,38(21):106-110.
[10]	姚清华,陈国平,颜孙安,等.两种木耳营养分析与评价[J].营养学报,2018,40(2):197-199.
[11]	李湘利,刘静,魏海香,等.食用菌干燥技术的研究进展[J].食品研究与开发,2019,40(6):207-213.
[12]	邢亚阁,蒋丽,曹东,等.不同干燥方式对杏鲍菇营养成分的影响[J].食品工业,2015,36(4):1-3.
[13]	李亚欢,田平平,王杰,等.干燥方式对银耳加工与贮藏过程中品质的影响[J].中国农业科学,2016,49(6):1163-1172.
[14]	Mohapatra D,Bira Z M,Kerry J P,et al. Postharvest hardness and color evolution of white button mushrooms(Agaricus bisporus)[J].Journal of Food Science,2010,75(3):E146-E152.
[15]	Kotwaliwale N,Bakane P,Verma A.Changes in textural and optical properties of oyster mushroom during hot air drying[J]. Journal of Food Engineering,2007,78(4):1207-1211.
[16]	卜庆状.真空冷冻干燥和热风干燥对猴头菇营养品质的影响[J].食品科技,2018,43(5):97-101.
[17]	杜冉,郑新雷,王世雄,等.真空微波干燥技术对食用菌粉品质的影响[J].食品科技,2018,43(7):76-82.
[18]	Guo X H,Xia C Y,Tan Y R,et al. Mathematical modeling and effect of various hot-air drying on mushroom(Lentinus edodes)[J].Journal of Integrative Agriculture,2014,13(1):207-216.
[19]	郑俏然,周凤,邢洁,等.干燥方式对牛肝菌干燥特性、品质及抗氧化能力的影响[J].食品与机械,2018,34(11):45-49.
[20]	卢可可,郭晓晖,李富华,等.不同热风干燥方式对香菇多酚组成及其抗氧化活性的影响[J].现代食品科技,2015,31(9):185-190 ,283.
[21]	刘素稳,常学东,李航航,等.不同粉碎方法对杏鲍菇超微粉体物化性质的影响[J].现代食品科技,2013,29(11):2722-2727.
[22]	吴翔,董军,伍玉菡,等.真空冷冻干燥香菇普通粉和超微粉物理特性研究[J].安徽农业科学,2018,46(34):152-154 ,157.
[23]	杨春瑜,姜启兴,夏文水,等.黑木耳超微粉多糖相对分子质量分布及降血脂功能研究[J].中国食品学报,2008,8(6):23-32.
[24]	王朝川,李新胜,马超,等.金针菇超微粉体物理特性及其制备工艺优化研究[J].食品工业,2016,37(6):19-22.
[25]	Shi H,Zhang M,Bhandari B,et al. Effects of superfine grinding on the properties and qualities of Cordyceps militaris and its spent substrate[J].Journal of Food Processing and Preservation,2019,43(11):e14169.
[26]	杨艳君,邹俊波,张小飞,等.超微粉碎技术在中药领域的研究进展[J].中草药,2019,50(23):5887-5891.
[27]	Bertoncello K T,Aguiar G P S,Oliveira J V,et al. Micronization potentiates curcumin's anti-seizure effect and brings an important advance in epilepsy treatment[J].Scientific Reports,2018,8:2645.
[28]	张福君,瞿晶田,王强.超微粉碎技术对灵芝中三萜类成分溶出的影响[J].中国药房,2018,29(5):599-602.
[29]	Huang X,Liang K H,Liu Q,et al. Superfine grinding affects physicochemical,thermal and structural properties of Moringa oleifera leaf powders[J].Industrial Crops and Products,2020,151:112472.
[30]	刘清斌,周宇.复水黑木耳热风干燥特性的研究[J].食品科技,2008,33(11):87-90.
[31]	陈合,赵燕,秦俊哲,等.食用菌真空冷冻干燥工艺研究[J].食品工业科技,2005,26(4):104-106.
[32]	崔蕊静,邹静,康维民.枸杞普通粉超微粉碎对其物化特性的影响[J].食品科技,2017,42(4):49-52 ,56.
[33]	江润生,刘梦虎,易香羽,等.干燥方式对银杏全粉品质及抗氧化能力分析[J].食品科技,2019,44(12):79-84.
[34]	黄梅华,吴儒华,何全光,等.不同粒径金花茶茶花粉体物理特性[J].食品科学,2018,39(3):76-82.
[35]	贾牛群,张名位,唐小俊,等.低温超微粉碎对龙眼果肉全粉物理性质的影响[J].广东农业科学,2012,39(12):96-100.
[36]	高春生,单利,崔光华,等.粉末直接压片工艺主要辅料的流动性研究[J].科学技术与工程,2004,4(5):367-370.
[37]	李建芳,豆成林,王荣荣.不同干燥方式对木耳菜品质特性的影响研究[J].食品研究与开发,2012,33(9):61-63.