两种粉碎机型式对鹰嘴豆芽超微粉食用品质的影响

目的 探讨粉碎机型式对鹰嘴豆芽超微粉食用品质的影响。方法 利用碾轧式超微粉碎机和行星式球磨仪对鹰嘴豆芽进行超微粉碎，检测鹰嘴豆芽超微粉的营养成分含量以及物理性质，探究功能成分及抗氧化活性的变化。结果 处理后的两种粉体平均粒径减至常规粉体的10.19%、8.53%；与碾轧式超微粉相比，行星式球磨粉的持水力、水溶性和溶胀力分别是其1.49、1.50和1.43倍，休止角、滑角显著增加（p＜0.05），L值升高和a、b值降低更明显（p＜0.05）；行星式球磨粉获得多于碾轧式超微粉10.30%、15.61%的酚类物质。碾轧式超微粉营养成分含量较多（脂肪6.17%、还原糖3.82%），具有较强的抗氧化活性。结论 两种粉碎机对鹰嘴豆芽粉具有不同的影响，行星式球磨仪促进酚类物质含量上升更显著（p＜0.05），碾轧式超微粉碎机更好地保留粉体流动性和营养功能性。

Effects of 2 types of crushers on eating quality of ultrafine powder of chickpea sprout

Objective To explore the effects of type of crusher on food quality of ultrafine powder of chickpea sprout. Methods The chickpea sprout was ultrafine crushed by rolling ultrafine mill and planetary ball mill. The nutrient content and physical properties of the chickpea sprout ultrafine powder were detected, and the changes of functional components and antioxidant activity were explored. Results After treatment, the average particle size of the 2 kinds of powders, planetary ball mill powder and rolling ultrafine mill powder, was reduced to 10.19% and 8.53% of the conventional powder. Compared with the rolling ultrafine mill powder, the water holding capacity, water solubility and swelling capacity of the planetary ball mill powder were 1.49, 1.50 and 1.43 times, respectively. The angle of repose increased significantly (P<0.05), and the angle of slip decreased significantly (P<0.05), and the L* increased and a* and b* decreased more significantly (P<0.05). Obtaining 10.30% and 15.61% more phenolic substances by planetary ball mill than by rolling ultrafine powder. The rolling ultrafine mill powder had more nutritional components (fat 6.17 g/100 g, reducing sugar 3.82 g/100 g) and strong antioxidant activity. Conclusion The two crushers have different effects on chickpea sprout powder. The planetary ball mill promote the increase of phenolic content more significantly, and the rolling ultrafine mill better retain the powder fluidity and nutritional functionality.