摘要
用热风烘干法、真空冷冻干燥法及喷雾干燥法三种工艺制备姜粉,比较分析了三种工艺制备所得姜粉的含水量、得率、姜酮及姜油含量,并对姜粉品质进行感官模糊评判。结果表明,三种工艺制备所得姜粉含水量为:真空冷冻干燥法>喷雾干燥法>热风烘干法;得率为:真空冷冻干燥法>热风烘干法>喷雾干燥法;姜油含量为:热风烘干法>喷雾干燥法>真空冷冻干燥法;三种工艺制备所得姜粉的姜酮含量无差异。感官模糊评价结果表明,真空冷冻干燥法所得姜粉品质最优,其次是喷雾干燥法和热风烘干法。综合各指标,真空冷冻干燥法在保持姜粉的姜酮、姜油含量,以及色泽、滋味、外观、组织状态等方面,均优于热风烘干法及喷雾干燥法,且得率也显著高于另两种工艺,可作为工业生产姜粉的一种很好的工艺选择。
：Ginger powder was made by three different drying methods,hot air drying,vacuum freeze drying and spray drying.The properties of ginger powder included yield,water content,oil content and zingiberone content were compared. The results showed that the order of water content was as follows;vacuum freeze drying hot air drying spray drying.The yield order from each drying method was;vacuum freeze drying hot air drying spray drying.Oil content order was;hot air drying vacuum freeze drying spray drying.There was no difference on zingiberone content of zingiber powder obtained among three drying methods.Sensory fuzzy comprehensive evaluation showed that the zingiber powder obtained by vacuum freeze drying technology had the best quality.Based on the above indicators,the performance of vacuum freeze drying in keeping the ginger oil and zingberone content is better than hot air drying and spray drying. The same result showed in ginger color,taste,exterior and texture,etc.The yield by vacuum freeze drying is also significantly higher than the other two technologies.The vacuum freeze drying technology is a good choice for industrial production of ginger powder.
出处
《中国食品添加剂》
CAS
北大核心
2012年第5期73-77,共5页
China Food Additives
基金
广西农业科学院重点项目(桂农科2011YZ23)
广西农业科学院基本业务费基金项目(201034基)资助
关键词
姜粉
姜油
姜酮
感官评判
ginger powder
ginger oil
zingiberone
sensory evaluation
