作　　者： ; ; ; ; (蔡立）; (李霞）;

机构地区： 华南农业大学食品学院

出　　处： 《农业工程学报》 2002年第5期175-179,共5页

摘　　要： 采用静压—剪切微粉碎工艺对魔芋精粉进行处理 ,结果原椭球形的精粉粒子破碎为形态各异、大多内部有裂纹的微细粒子 ,魔芋粉有效成分葡甘聚糖平均分子量下降 14 .70 % ,但含量增加 5 .0 9%。魔芋粉色度有一定改善 ,溶胀速度与溶胶透明度明显提高 ,溶胶粘度没有明显变化。分析表明该微粉碎对魔芋粉产生了机械力化学效应 。 Fine konjac flour was processed by static pressing shearing micro comminution. As a result, the ellipsoidal fine particles were broken into microparticles. The shapes of the microparticles were various and most of them were of flaws. Mean molecular weight of glucomannan as the active ingredient of konjac flour decreased by 14.70%, but its content increased by 5.09%. The chroma of konjac flour was improved, its swelling speed and sol clarity were enhanced markedly, and no obvious change in viscosity was found. Analyses indicated that this micro comminution had mechanochemical effects on konjac flour and the micro comminuting technology could be more practical in industrial production.

关 键 词： 静压 剪切微粉碎工艺 魔芋粉 理化性能 机械力化学效应

领　　域： [轻工技术与工程] [轻工技术与工程] [轻工技术与工程] [轻工技术与工程]