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Study on Preparation Ultra-fine Integral Lily Powder and Its Physical and Chemical Properties

Author: LiDongMing
Tutor: LiuChengMei
School: Nanchang University
Course: Agricultural Products Processing and Storage Engineering
Keywords: Lily Ultrafine grinding The micro jet instantaneous high pressure technology The ultrafine Lily flour Physical and chemical characteristics of
CLC: TS255
Type: Master's thesis
Year: 2007
Downloads: 382
Quote: 2
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Abstract


Lily is China's Ministry of Health announced the first batch of medicinal and edible plants. The traditional lily processing is relatively simple, mainly to the production of lily starch, after refining, precipitation, washing process, many of the nutrients in the process to be loss. This paper aims to ultrafine grinding technology of Lily processing, production of ultrafine Lily flour, in order to broaden the scope of its application, to achieve the full efficiency and utilization of the raw material and product diversification. In this paper, the solid phase grinding ultrafine grinding method, fresh lily as raw materials, dry, coarse crushing, fine crushing, grinding style ultrafine grinding, grading fabricated ultrafine Lily flour (GULP), fine lily full the powder (GFLP) and coarse lily flour (GCLP); liquid microjets ultrafine grinding method, fresh lily as raw material, through pretreatment, curing, refining, homogeneous instantaneous pressure microjet technology, spray drying The technical preparation of ultrafine Lily of flour (IHPLP). In GCLP, GFLP, GULP IHPLP physico-chemical properties, moisture absorption and rheological properties of the comparative study, the research results are as follows: (1) nannofossil Lily flour (GULP IHPLP), protein, starch content increased, decrease in dietary fiber content; (2) Supermicro after, along with Lily flour particle size decreases, the specific surface area, holding the hydraulic oil absorption, emulsifying properties, solubility, and moisture evaporation rate increases, the powder flowability change small; (3) With Lily flour particle size decreases, the moisture absorption rate, moisture percentage and critical relative humidity are increases; (4) Lily flour solution is a non-Newtonian fluid. As the particle size decreases, the viscosity decreases the thixotropic significantly; concentration and temperature on the viscosity of the powder of the ultrafine lily greater impact, its viscosity increases with the increase of the concentration of the solution decreases as the temperature increases, ion concentration and pH on the viscosity of ultrafine Lily flour; (5) IHPLP-holding capacity, oil absorption, solubility and emulsifying properties than the surface area, the water evaporation rate, moisture percentage and critical relative humidity than that GULP a large particle diameter and the powder fluidity than GULP of the smaller; in rheological properties, the smaller its viscosity, thixotropy obvious, external factors influence than GULP small. GULP and whole milk powder as raw material in applied research, developed a lily supplement products; The developed a lily as raw material to IHPLP chewable products. Nannofossil preparation of ultrafine Lily flour can be used as a food raw materials and food additives used in the food industry.

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CLC: > Industrial Technology > Light industry,handicrafts > Food Industry > Fruits, vegetables,nuts processing industry
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