CAJ | 학술논문

为研究毛竹笋粉碎后作为食品辅料的可行性，该研究以毛竹笋干为原料，通过高频振动超微粉碎处理，研究振动超微粉碎技术对毛竹笋干物理化学特性的影响，为竹笋超微粉的应用提供理论参考。结果表明：毛竹笋干粗粉经振动研磨30、60 min后可获得平均粒径约为18.67和10.35μm的超微粉，所得超微粉色泽更均匀，更白亮；2种超微粉的休止角和滑角均变大，松装密度由0.372 g/mL减小到0.273和0.255 g/mL，振实密度无显著变化，压缩度增大近1倍；2种超微粉的持水力、持油力有不同程度减小，溶胀度减小，但溶胀速度大幅增加，平均粒径10.35μm的超微粉粉在15 min时溶胀度可达3.63 mL/g，而平均粒径为298μm的竹笋粗粉仅0.97 mL/g。
위연구모죽순분쇄후작위식품보료적가행성，해연구이모죽순간위원료，통과고빈진동초미분쇄처리，연구진동초미분쇄기술대모죽순간물이화학특성적영향，위죽순초미분적응용제공이론삼고。결과표명：모죽순간조분경진동연마30、60 min후가획득평균립경약위18.67화10.35μm적초미분，소득초미분색택경균균，경백량；2충초미분적휴지각화활각균변대，송장밀도유0.372 g/mL감소도0.273화0.255 g/mL，진실밀도무현저변화，압축도증대근1배；2충초미분적지수력、지유력유불동정도감소，용창도감소，단용창속도대폭증가，평균립경10.35μm적초미분분재15 min시용창도가체3.63 mL/g，이평균립경위298μm적죽순조분부0.97 mL/g。
Bamboo shoots are widely used in food processing. Many ageing bamboo shoots, which are rich in dietary fiber and protein, contain crude fiber and are of bad taste. In recent years, the micronization technology has been applied in food industries. The aim of this study was to investigate the effect of micronization on the physicochemical properties of dried bamboo shoots. In this study, the coarse powder was processed by vibrational micronization (with cooling system) after coarse grinding. The new technology, which is more efficient than ball grinding, was applied to obtain micronized power. By strong- and high- frequency vibration from an eccentric motor, the samples in the grinding chamber were fluidized under the combined effects of high intensity hit, cut and grind from grinder’s rod and wall. Huge mechanical force was produced between grinding media and materials, while the cooling system controlled the grinding temperature. The micronized powders were obtained, their particle sizes, powder flowability, water holding capacity, and swelling were studied. The results indicated that the particle sizes of coarse powders become 18.67μm and 10.35μm after micronizing for 30 min and 60 min, respectively. The lightness index (L*) changed from 79 to 90, the yellow depth index (b*) was reduced from 23 to 11, and the red depth index (a*) reduced from 4 to 1. Thereby the colour of the micronized powder looked more uniform and brighter, which improves the appearance quality of bamboo shoots powder. The angles of repose of two kinds of ultrafine powders increased from 36.3° to 49.8° and 51.2°, respectively. The sliding angle increased from 50.8° to more than 69.6°. Both were significantly higher than those of coarse powders (P<0.05). The bulk density reduced from 0.37 to 0.26 g/mL, but no significant change was found for the rap density. This made the compressibility nearly doubled, which changed from 22.8 to 46.9 and 48.5, It is showed that the flow properties of powders were poor after micronization. Compared to coarse powder, water holding capacity of micronized powders was reduced from 5.75 to 3.71 g/g after micronized for 30 min, it further decreased to 3.35 g/g after 60 min micronization. The effect of micronization on oil holding capacity was smaller than water holding capacity. The oil holding capacity reduced significantly (P<0.05) from 2.2 to 1.75 g/g only after 60 min micronization. Micronization decreased the final swelling degree from 8.65 to 6.57 and 7.20 mL/g, but the swelling speed was significantly improved. The micronized powder (particle size of 10.35μm) can reach to 3.63 mL/g in 15 min, while the shoot’s coarse powder (particle size of 298μm) was only 0.97 mL/g. The above properties suggest that the vibrational micronization is an effective technology. The micronized powder with many characteristic changes can be applied usefully in food industries.