本文以新疆干制灰枣为原材料，采用响应面法设计优化实验，结合超微粉碎技术，研究预处理时间、乙醇浓度、料液比和超微粉碎时间对灰枣超微粉粒径、理化特性和表观性能的影响。结果表明：灰枣超微粉最佳预处理工艺条件为料液比1:3（g/mL），预处理时间53 h，乙醇浓度60%（v/v），超微粉碎时间为4 min，在此条件下所得粉体粒径为28.47 μm。超微粉碎后灰枣超微粉体的总糖、还原糖和蔗糖含量分别降低了42.22%、39.06%和74.78%，氨基酸和蛋白质溶出率显著提高（p＜0.05）。超微粉碎后粉体亮度增强，休止角、滑角、堆密度增大。润湿时间缩短了41.99%，表明粉体润湿性提升；灰枣超微粉持水力和膨胀力分别下降了60.30%、56.28%，表明超微粉碎使粉体水合能力降低。经扫描电镜、傅立叶红外光谱分析可知，超微粉碎后粉体主要结构及基团未发生较大改变。与传统制粉工艺相比，该法所得灰枣超微粉不添加辅料，粉体品质较好且有利于控糖人群的需求，具有广阔的应用前景。

The effects of superfine comminution technology combined with response surface methodology was conducted to investigate the effects of pretreatment time, material-to-liquid ratio, treatment time and ethanol concentration on the particle size of dried jujube superfine powder. The impacts of superfine comminution technology to physicochemical properties and properties characterization of superfine powder were also evaluated. The results showed that the optimal preparation technology process was the material-to-liquid ratio of 1:3 (g/mL), the pretreatment time of 53 h, the comminution time of 4 min and the alcohol concentration of 60% (v/v), respectively, which the powder particle size was 28.47 μm. After comminution, the contents of total sugar, reducing sugar and sucrose decreased by 42.22%, 39.06% and 74.78% in dried jujube superfine powder, respectively. The contents of amino acid and protein increased significantly. The brightness, angle of repose, slip angle and bulk density were also promoted. Besides, the wetting suspension time was significantly shortened by 41.99%, indicating that the wettability of the powder was improved. The water holding capacity and swelling capacity of the superfine jujube powder decreased by 60.30% and 56.28% respectively, showing that the superfine grinding reduced the hydration capacity of the powder. There were little changes in the functional groups of the superfine jujube powder according to the analyses of scanning electron microscope and Fourier infrared spectroscopy. Compared with the traditional pulverizing process, the superfine jujube powder obtained by this method was free of additional materials and was with high quality which was beneficial for people with low sugar needs. This work reported an efficient method to prepare the superfine jujube powder which has a broad application prospect.

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