茶树菇超微粉体性质

Preparation Technology of Superfine Grinding Powder of Agrocybe chashugu Huang

摘要:

超微粉碎技术作为一种新型的食品加工方法,可以使茶树菇粉碎成粒度均一、表观性能良好的超微颗粒。通过对茶树菇粉体性质研究表明,随着茶树菇微粒粒径的不断减小,其流动性、持水性和水溶性蛋白质的溶出度均有所增大,其营养成分可以更好地被人体吸收利用.将其作为添加剂加入到食品中,可以更好地分散在食品中,同时也可以减少其添加量.

Abstract:

Superfine grinding, as a new type of foodstuff producing technology, features narrow and uniform distribution of particle size. The experiments showed that the smaller superfine particle dimension, the higher the fluidity, the water holding capacity and