Effect of jet milling on the physical and chemical properties of tartary buckwheat powder

Authors

ZHANG Xue, College of Food Science, Heilongjiang Bayi Agricultural Uniersity, Daqing, Heilongjiang 163319, China
ZHANG Dong-jie, College of Food Science, Heilongjiang Bayi Agricultural Uniersity, Daqing, Heilongjiang 163319, China; National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural Uniersity, Daqing, Heilongjiang 163319, China
ZHANG Ai-wu, College of Food Science, Heilongjiang Bayi Agricultural Uniersity, Daqing, Heilongjiang 163319, China

Abstract

Objective: The effect of superfine grinding on the physicochemical properties of tartary buckwheat powder in different parts was studied, aiming to provide a certain theoretical reference for the food industry to use superfine grinding to prepare tartary buckwheat food. Methods: Tartary buckwheat skin powder, core powder and whole powder were used as materials to prepare tartary buckwheat ultrafine powder by superfine grinding combined with a fluidized bed jet mill. The superfine powder was studied by measuring the particle size, specific surface area, comprehensive powder characteristics, swelling property, water solubility and other indicators. Results: The particle size of the three kinds of tartary buckwheat powder was reduced to 8.15, 8.43 and 8.04 μm, respectively, after micronization treatment, with the specific surface area increasing; the micronization treatment reduced the fluidity and filling property of the powder. The water solubility increased, while the swelling capacity, water holding capacity and oil holding capacity showed a trend of first increasing and then decreasing. Conclusion: Tartary buckwheat powder has relatively excellent physical and chemical properties after jet milling and can be used for deep-processing of tartary buckwheat products.

Publication Date

8-28-2021

First Page

45

Last Page

51

DOI

10.13652/j.issn.1003-5788.2021.08.007

Recommended Citation

Xue, ZHANG; Dong-jie, ZHANG; and Ai-wu, ZHANG (2021) "Effect of jet milling on the physical and chemical properties of tartary buckwheat powder," Food and Machinery: Vol. 37: Iss. 8, Article 7.
DOI: 10.13652/j.issn.1003-5788.2021.08.007
Available at: https://www.ifoodmm.cn/journal/vol37/iss8/7

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