摘要
为了深化大蒜加工产业链,促进大蒜产业提质增效,本文对未超细粉碎大蒜浆、胶体磨粉碎大蒜浆、湿法超细粉碎机粉碎大蒜浆的品质进行了比较分析,并优化了超细粉碎机粉碎工艺。试验结果表明,湿法超细粉碎机粉碎为大蒜浆的最佳粉碎方式,其最优工艺为静刀片数目为206齿,粉碎次数为1次。该工艺下大蒜浆粘度为(51.2±0.1)MPa·s、持水力为(11.49±0.01)g/g、粒径D50为(38.76±0.02)μm、跨度为(1.985±0.007)μm和比表面积为(0.088±0.001)m2/g,与未超细粉碎和胶体磨粉碎的大蒜浆相比,超细粉碎机粉碎的大蒜浆品质及稳定性有显著提高。
In order to deepen the garlic processing industry chain and improve the quality and efficiency of garlic industry,this paper made a comparative analysis on the quality of non superfine smashed garlic pulp,colloid smashed garlic pulp and superfine smashed garlic pulp,and optimized the process of superfine shear smashing into garlic pulp.The experimental results showed that the optimal grinding method of garlic pulp was ultra-fine shear comminution.The optimal technology was that the number of stationary blades was 206 teeth and the number of times of comminution was 1 time.The viscosity of garlic paste was(51.2±0.1)MPa·s under this process,water holding capacity(11.49±0.01)g/g,particle size D50(38.76±0.02)μm,span(1.985±0.007)μm and specific surface area(0.088±0.001)m2/g.Compared with the uncrushed and colloidal ground garlic slurry,the quality and stability of the ultrafine ground garlic slurry were significantly improved.
作者
张一鸣
葛邦国
高玲
和法涛
ZHANG Yi-ming;GE Bang-guo;GAO Ling;HE Fa-tao(Jinan Fruit Research Institute All China Federation of Supply and Marketing Co-operatives,Jinan 250014,China)
出处
《中国果菜》
2019年第12期28-32,共5页
China Fruit & Vegetable
基金
济南市农业科技创新计划项目（201605）
关键词
大蒜浆
工艺优化
湿法超细粉碎
品质
Garlic pulp
technology optimization
wet superfine grinding
quality
