| This paper takes the gardenia residual coarse powder as the research material,which is a by-product from the subcritical butane extraction of gardenia fruit oil,and effects of superfine grinding on physicochemical properties,nutritional and functional properties of defatted gardenia fruit powder were explored,and the new edible functional products of defatted gardenia fruit superfine powder was developed.The results showed that superfine grinding process can significantly improve the physical,chemical and processing properties of defatted gardenia fruit powder,also can improve the dissolution rate of nutritional and functional ingredients,together with the extracorporeal anti-oxidation,hypoglycemic and lipid-lowering activity of the powder effectively.In addition,yogurt with defatted gardenia fruit superfine powder has better sensory and functional qualities than ordinary commercial yogurt,which lays a theoretical foundation for deep processing and utilization of defatted gardenia fruit powder and its edible exploitation.The results are as follows:（1）Defatted gardenia fruit coarse powder was pulverized 5 min and 10 min with the same condition respectively to prepare ordinary powder and fine powder,then superfine grinding ordinary powder with 10 Hz,20 Hz and 30 Hz for 20 min respectively to prepare three superfine powders.The physical and chemical properties of conventional grinding powders and superfine grinding powders were compared.The results showed that:The particle size of superfine powders were significantly reduced,the smallest D500 was 13.66μm,the sensory properties,filling properties,hydration properties,wettability,oil-holding property,cation exchange ability,moisture absorption property,emulsifying property and emulsion stability of defatted gardenia fruit powder were improved,the fluidity was decreased significantly.Meanwhile,with the decrease of particle size,the fluidity of three superfine grinding powders was decreased significantly while the other physico-chemical properties were improved.（2）Compared with the conventional grinding powders,the dissolution rate of each component in superfine powders was significantly improved.The highest dissolution rate of soluble protein,crude fat,reducing sugar and total sugar of conventional nutrients were improved by 45.45%,41.39%,38.56%,28.55%respectively,the highest dissolution rate of total phenols,total flavonoids,total iridoids,carotenoids and crocin of functional components were improved by 43.35%,25.36%,35.02%,43.18%and 45.03%respectively.（3）In the aspect of extracorporeal functional activities,the extracorporeal anti-oxidation activity,hypoglycemic activity and lipid-lowering activity of the superfine powders were significantly enhanced,but were all weaker than that of Vc,drug acarbose and lipid-lowering drug orlistat.（4）Selecting the adding amount of sugar,superfine powder,ferment and the time of fermentation as factors,the sensory quality as index,single factor and orthogonal experiments were conducted.The results showed that the best formula of the coagulated gardenia yogurt was as follows:defatted gardenia fruit superfine powder 0.4%,sugar 11%,leavening agent 5%,fermentation time 8 h.Under this condition,the product has the best sensory quality,and its acidity,fat content and protein content were73.2°T,3.45%and 2.36%,all reached the national standard of fermented milk.In addition,the content of crocin,a characteristic functional component of gardenia,was 0.012%. |
