超微粉碎果蔬粉的活性成分、物理特性与食品开发研究进展

Research Progress on the Active Ingredients, Physical Properties, and Food Development of Superfine Ground Fruits and Vegetables Powder

摘要:

超微粉碎是一种新兴的制粉技术，该技术能提高物料利用率、改善食品加工特性、提升产品品质，目前已广泛运用于果蔬加工领域。该文综述了超微粉碎对果蔬粉活性成分包括多酚、多糖、维生素C、蛋白质和矿物质的影响；分析了超微粉碎对果蔬粉物理性质包括粒径、休止角和滑角、溶解度、膨胀力、持水力和阳离子交换能力的影响；另外讨论了果蔬超微粉在面制品、功能食品、乳制品和肉制品开发中的应用，以期为超微粉碎果蔬粉在食品工业中应用提供实践参考。

Abstract:

Superfine grinding, a new milling technology that can improve material utilization, food processing characteristics, and product quality, has been widely used in the field of fruit and vegetable processing. In this paper, the effects of superfine grinding on the active components (including polyphenols, polysaccharides, vitamin C, protein, and minerals) of fruits and vegetables powder (FVP) are reviewed. The influences of superfine grinding on the physical properties of FVP (including particle size, angle of rest and slip, solubility, swelling, water holding capacity, and cation exchange capacity) were analyzed. Moreover, the application of superfine FVP in the development of flour products, functional foods, dairy products, and meat products are also discussed, to provide practical reference for the application of superfine ground fruits and vegetables powder in food industry.