乳酸软化法制备超微蟹壳粉技术研究

发布时间：2018-05-11 21:46

本文选题：梭子蟹蟹壳 + 乳酸软化　；参考：《食品工业科技》2016年24期

【摘要】：为获得平均粒度更小、分布更均匀的蟹壳粉体,采用乳酸前处理及超微粉碎技术制备超细蟹壳粉,通过单因素和响应面分析法优化了工艺条件,并比较了不同蟹壳粉粒度分布以及D10、D50、D90和比表面积。结果表明:乳酸浓度为0.663%,浸泡时间为15.5 min,液料比为14∶1的条件下,蟹壳粉体平均粒度D10、D50、D90分别为1.31、3.874、6.798μm,比表面积为850.1 m2/kg。与市售普通蟹壳粗粉以及对照超微粉相比,D50分别减小26.75倍和2.10倍,比表面积增加11.12倍和0.97倍,通过乳酸软化后,大大提高了粉碎度,为蟹壳的精深加工提供了一定理论上的依据。
[Abstract]:In order to obtain crab shell powder with smaller average particle size and more uniform distribution, superfine crab shell powder was prepared by lactic acid pretreatment and ultrafine pulverization. The process conditions were optimized by single factor and response surface analysis. The particle size distribution of crab shell powder, D10 D50 D90 and specific surface area were compared. The results showed that when the concentration of lactic acid was 0.663, the soaking time was 15.5 min, the ratio of liquid to material was 14:1, the average particle size of crab shell powder D10D50 / D90 was 1.31 ~ 3.874 ~ 6.798 渭 m, and the specific surface area was 850.1 m2 / kg 路kg ~ (-1) 路L ~ (-1) 路L ~ (-1) 路L ~ (-1) 路L ~ (-1). Compared with commercial crude crab shell powder and control superfine powder, D50 decreased 26.75 times and 2.10 times, and the specific surface area increased 11.12 times and 0.97 times, respectively. After softening with lactic acid, the degree of crushing was greatly increased. It provides a theoretical basis for the deep processing of crab shell.
【作者单位】：宁波大学海洋学院;
【基金】：海洋蟹类产业科技创新团队项目(431501972)
【分类号】：TS254.9

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