【摘要】 以新鲜草莓为原料,经过冷冻干燥和粗粉碎后,采用振动磨超微粉碎技术对粗粉碎后的草莓颗粒进行超微粉碎,以粉碎后草莓颗粒粒径(d₅₀)作为评价指标,在单因素实验的基础上,探讨进料粒径、粉碎时间、球料比对草莓颗粒d₅₀的影响,采用响应面法优化草莓粉的振动磨超微粉碎工艺,确定草莓粉的振动磨超微粉碎工艺为:进料粒径为0.5 mm,粉碎时间为60 min,球料比为5.5（g/g）,在最佳工艺条件下草莓粉颗粒d₅₀为67.2μm.更多还原

【Abstract】 The fresh strawberry was used as raw material. After freezing, drying and crushing, crushed strawber-ry particle was grinded with vibration ball mill ultrafine crushing technology. The particle size(d₅₀) of strawberrywas used as the index. Based on single factor experiments, the effect of the particle size of strawberry, the grind-ing time and the ball material ratio to d₅₀ of strawberry powder were investigated. The technology of ultrafinegrinding of strawberry powder with vibration ball mill was optimized by the response surface analysis. The re-sults showed that the optimum technology of ultrafine grinding of strawberry powder with vibration ball mill wasas follows: the particle size of strawberry was 0.5 mm, the grinding time was 60 min and the ball material ratiowas 5.5（g/g）. Under the optimum grinding process conditions, d₅₀ of strawberry powder particles was 67.2 μm.更多还原