擠壓蒸煮與超微粉碎對香菇蒂粉物化性質之影響

Influence of Extrusion Cooking and Ultrafine Grinding on the Physic-chemical Properties of Mushroom Stalk Powder

蔡依潔(Yi-Chieh Tsai) ； 林昱文(Yu-Wen Lin) ； 黃寶鴻(Bao-Hung Huang) ； 曾琳祥(Lin-Shyang Tzeng) ； 鄭大青(Ta-Ching Cheng) ； 陳仲仁(Chung-Jen Chen)

《臺灣農業化學與食品科學》 54卷5期 (2016/10) Pp. 226-235

摘要

香菇蒂富含營養與機能物質，本研究係以農產副產物香菇蒂為原料，探討經擠壓蒸煮與超微粉碎粒徑調整，對其粉體結構、膳食纖維組成、粒徑、物理特性 (粉體密度、流動性、水合特性) 與功能特性 (體外降低脂質吸收、水萃物抗氧化活性) 之影響。試驗結果顯示，香菇蒂原料粉末 (M0) 經改質與粒徑調整處理後粉末(M3)，粉粒之體積平均粒徑由284.2 ± 7.0降低至15.2 ± 0.6 μm，鬆裝密度提升1.65倍，保水力提升1.34倍，油脂吸附力由1.94提升至2.19 g/g，在膳食纖維組成方面，可溶性膳食纖維含量占總膳食纖維含量比例由4.74%增加至33.94%。使用95℃ 熱水、萃取4小時，經改質與粒徑調整處理後粉末 (M3) 其總酚含量、抗氧化活性與總醣含量分別較香菇蒂原料粉末 (M0) 提高18.5%、31.0%與34.2%。試驗結果顯示香菇蒂經擠壓蒸煮可以提高粉體密度而改善研磨效率，超微粉碎則因粒徑的降低而增加粉粒的功能特性。因此，擠壓蒸煮配合超微粉碎之加工技術，可以提升香菇蒂之應用性與附加價值。

關鍵字

擠壓蒸煮 ； 超微粉碎 ； 香菇蒂粉 ； 物化性質

並列摘要

Mushroom stalks are rich in nutrients and functional substances. In this study, the agricultural by-product of mushroom stalks were taken as a raw material to investigate the effects of modified extrusion cooking and ultrafine grinding for particle size adjustment on its powder structure, dietary fiber composition, particle size, physical properties (powder density, flowability, hydration characteristics) and functional properties (in vitro lipid absorption reduction, antioxidant activity of aqueous extract). The test results show that the volume mean diameter of powder (M3) has reduced from 284.2 ± 7.0 μm to 15.2 ± 0.6 μm, the aerated density increased by 1.65 times, water holding capacity increased by 1.34 times, and oil holding capacity increased from 1.94 to 2.19 g/g after the mushroom stalk raw material powder (M0) has been modified and the particle size regulated. In dietary fiber composition aspect, the proportion of soluble dietary fiber content in total dietary fiber content has increased from 4.74% to 33.94%. After being treated with 95oC hot water for 4 hours and then extracted, the total phenolic content, antioxidant activity and total carbohydrate content of the powder (M3) after modification and particle size adjustment has increased by 18.5%, 31.0% and 34.2%, respectively, compared with the mushroom stalk raw material powder (M0). The test results show that the extrusion cooking of mushroom stalks can increase the density of the powder and improve the grinding efficiency, while ultrafine grinding can increase the functional properties of the powder due to a reduction in particle size. Therefore, the processing technology of extrusion cooking in conjunction with ultrafine grinding can enhance the applicability and added value of mushroom stalks.

並列關鍵字

Extrusion cooking ； Ultrafine grinding ； Mushroom stalk powder ； Physic-chemical properties