鼓风干燥银杏粉理化特性的研究

以实验室自制鼓风干燥银杏粉为主要原料,对其主要营养成分、堆积密度、休止角和滑角、等电点等理化性质进行了初步研究。结果表明,与其他坚果粉相比,鼓风银杏粉营养价值较高;堆积密度、流动性低于小米粉;其溶解性在70℃时最大;超过50℃时持水性不断升高;随着温度的增加,鼓风银杏粉吸油性增大,超过70℃达到稳定;随着浓度的增加其乳化性、黏度增大;随时间的增加,鼓风银杏粉吸湿率在2 h后上升到稳定;24 h后其膨胀性趋于稳定。

Physical and Chemical Characteristic of Forced Air Dried Ginkgo Powder

This paper dedicates to a preliminary study of the ginkgo powder on its physical and chemical characteristic such as main nutritional components,the bulk density,angle of repose and slip angle,the isoelectric point of ginkgo powder protein,solubility,moisture absorption rate,water binding capacity,oil absorption ability,emulsibility,expansibility,viscosity and so on.The results show that comparing with other nuts’ starch,the ginkgo powder has relatively high nutritional values;the bulk density and the fluidity are lower than the small rice noodle.When 70 ℃ the solubility is the biggest;When surpassing 50 ℃ its water binding capacity increases;With temperature increasing,its oil absorption ability increases and becomes stable at 70 ℃,and so as the emulsibility,viscosity increase with the increasing of density;With the time increasing,moisture absorption rate rises to be stable after 2 h.After 24 h,its expansibility tends to be stable.