粮油食品科技

中国科技核心期刊

超微粉碎对红小豆全粉物化特性的影响
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Influence of superfine grinding on physicochemical properties of adzuki bean flour
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    摘要:

    以红小豆粗粉为研究对象,通过高频振动超微粉碎处理,研究振动式超微粉碎技术对红小 豆全粉物化特性的影响。结果表明:随着超微粉碎时间的延长,红小豆微粉的平均粒径进一步减小,微粉颗粒大小更均匀,颜色更白亮,更均匀。与粗粉相比,红小豆微粉的休止角和滑角均增大,松装密度和振实密度均小于粗粉。超微粉碎处理可以显著改善红小豆全粉的颗粒均匀性、颜色均 匀性、吸湿性、溶胀度、溶解性等物化特性。

    Abstract:

    The effect of vibrational superfine grinding on the physicochemical properties of whole adzuki bean flour, obtained from coarse adzuki bean flour, was researched. The results showed that with the prolongation of the superfine grinding, the average particle size of adzuki bean was further reduced, more uniform, looked white and brighter. Compared with coarse flour, the angle of repose and slip angle of micro flour was increased, the bulk density and tap density was decreased. Superfine grinding is an effective technology to improve the physicochemical properties of adzuki bean flour, including uniformity of particles and color, hygroscopicity, swelling degree and solubility.

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程晶晶,王军,肖付刚.超微粉碎对红小豆全粉物化特性的影响[J].粮油食品科技,2016,24(3):13-16.

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  • 在线发布日期: 2016-06-01
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