| Autor: |
Yuhan ZHAO, Chang QIN, Fei SUN, Cong HAN, Qingmin CHEN, Fengli YUE, Bo CUI, Yamin DU, Maorun FU, Fangrui LI |
| Jazyk: |
čínština |
| Rok vydání: |
2022 |
| Předmět: |
|
| Zdroj: |
Shipin gongye ke-ji, Vol 43, Iss 18, Pp 21-28 (2022) |
| Druh dokumentu: |
article |
| ISSN: |
1002-0306 |
| DOI: |
10.13386/j.issn1002-0306.2021090335 |
| Popis: |
In order to improve the nutritional and functional value of the mixed congee products, and to improve its stability, the experiment was carried out to prepare mixed congee powders through pulverisation treatments including general (3000 r/min, 1600 W) and superfine grinding (−20 ℃, 960 r/min, 1100 W). The effects of superfine grinding on the particle size distribution, color parameters, hydration properties, filling properties, fluidity properties，micro structure，antioxidant activity, the dissolutions of flavonoids and total polyphenols were investigated, which would provide reference for the application and promotion of superfine grinding in mixed congee processing industry. The results showed that superfine grinding had a significant effect on the physicochemical and functional properties of mixed congee powder (P |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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