将胡萝卜粉通过不同目数的筛子，分成粒径分别为＞250μm，250～180μm，180～150μm，150～120μm，120～109μm，109～75μm，＜75μm 的粉末，研究不同粒径胡萝卜粉的色差、水合能力、持油能力、胡萝卜素含量、总糖含量、维生素 C 含量和氨基态氮含量的变化规律。实验结果表明，随着胡萝卜粉粒径的减小，其颜色越来越白，其红色呈先变深后变浅的趋势，黄色差异不显著，持油能力缓慢降低，胡萝卜素和维生素 C 含量显著降低，水合能力和氨基态氮含量都呈先增大后减小的趋势，而总糖含量变化不显著。这表明，不同粉碎程度的胡萝卜粉其理化性质亦不同，因而应根据胡萝卜粉的不同用途选择合适的粉碎程度。%Through different sieves,the carrot powder was divided into different particle sizes of >250 μm, 250 ~1 80 μm,1 80 ~1 50 μm,1 50 ~1 20 μm,1 20 ~1 09 μm,1 09 ~75 μm,<75 μm compared the color, rehydration capacity,oil-holding capacity,the carotene content,total sugar content,the vitamin C content and amino nitrogen content of different particle size of the carrot powder were compared.The results showed that the smaller the particle size of carrot powder,the whiter the powder.They had the trend of becoming darker at first and lighter at last in red,but they were almost the same in yellow.The oil-holding capacity decreased slowly and non-significantly,and the content of carotene,vitamin C decreased significantly,the rehydration capacity and the content of amino nitrogen were higher at first and became lower at last,but the content of total sugar was nearly the same.This showed that carrot powder with different particle size has different physical-chemical properties,so the particle size of carrot powder should be chosen according to the different use of carrot powder.
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