Ultra-fine Pulverization For Sweet Almond Skin Effect On Physicochemical Properties And Technology Research

The test materials used in this article is Almond red skin from the production process Xinjiang Aolike Ecological Agriculture Development Co., Ltd., ultrafine grinding almond red ultrafine powder to study the ultra-fine powder processing for the chemical composition of almond red dissolutionphysical characteristics and functional properties of the ultrafine grinding optimal parameters were discussed. The results show that the ultrafine grinding treatment of the almonds of red powder to achieve fit for human consumption purposes, the Almond physico-chemical properties and functional characteristics have been greatly improved.(1)using different grinding time (5min,10min,15min,20min) the four kinds of ultrafine powder of meal and four chemical composition of the powders content were determined. The results show that the basic ingredients of water, protein, fat, starch content measured value has increased in varying degrees, to reduce the ash content material; DF determination of the value of a slight increase in SDF proportion increases gradually with the extension of grinding time flavonoids determination value superfine powder is higher than the meal.(2)physical properties mainly on the rheological properties and hydration properties of the powder: average particle size of powders can reach the range of10～50μm, and the particle size distribution is more concentrated; the angle of repose of powders and slip angle meal greatly reduced, and ultrafine grinding processing5min repose angle decreases to36.25°, slip angle of38.73°, the powder flow has been improved; hydration properties improved, more conducive to the production of functional foods; moisture absorption, within48hours powder quickly absorbed from the surrounding water, high moisture absorption rate after48hours, the moisture absorption rate slowed until the close to balance.(3) features greatly improved after ultrafine grinding process:cation exchange capacity, enhanced adsorption capacity of heavy metal ions, scavenging of superoxide anion (O2-·), etc..(4) by single-factor test to determine the moisture content of raw materials, grinding temperature, grinding time, the MCC added factors such as the ultrafine particle size. Design of the four factors and three levels orthogonal experiment results show that the order of primary and secondary impact of ultrafine grinding of various factors:the moisture content of the almonds in red, ultrafine grinding time, ultrafine grinding temperature, the MCC added; best crush conditions as follows:moisture content of4%, adding20g/kg microcrystalline cellulose, crushed under10℃,10min; almond red ultrafine powder obtained in this condition, the better mobility to meet the superfine powder production requirements.Almond red skin contain flavonoids, pigments and other beneficial ingredients, wastage in production as waste disposal, this study used ultrafine grinding technology is not suitable for direct consumption of almonds of red powder, the body the raw materials release and absorption of active ingredients to improve the development value of the almond.