微波姜脯渗糖工艺的研究  

Study on Microwave-assisted Sugar Osmosis of Ginger

作　　者：赵希艳[1] 许瑞[1] 李润丰[1] 刘绍军[1] 杜文静[1] 

机构地区：[1]河北科技师范学院食品科技学院,昌黎066600

出　　处：《食品工业》2013年第1期60-62,共3页The Food Industry

摘　　要：以生姜为原料,选择微波间断式加热方法制作姜脯。通过单因素试验和正交试验探讨预处理方式、切片厚度、微波加热间隔时间、加热次数、料液比在不同的水平下对姜脯渗糖效果的影响,最终确定最佳的渗糖工艺。试验表明,对姜脯渗糖效果的影响:姜片厚度>微波加热间隔时间>料液比。姜脯渗糖的最佳工艺为:采用-18℃冷冻预处理方式,切片厚度为4 mm,料液比(g/g)为4.5:20,180 W微波火力每加热5 min暂停7min,重复7次,生产的姜脯色泽黄亮、晶莹剔透,脯体饱满,口感纯正,含糖量达68.87%。The ginger was used as the raw material to produce candied ginger by intermittent microwave heating method. The factors for pretreatment methods, section thickness, interval time, heating times and ratio of solid to raw materials were studied. The optimum formula was obtained by single-factor test and orthogonal test. The results showed that frozen pretreatment temperature was subzero 18 ℃, section thickness 4 mm, ratio of solid to raw materials （g/g） 4.5 ： 20; 180 W in 5 min and then stop for 7 min, repeat 7 times. The candied ginger were yellow-bright, transparent, and tasty and had moderate chewing strength, nice taste, the sugar content was 68.87%.

关 键 词：姜脯 白砂糖 微波 渗透 

分 类 号：TS255.41[轻工技术与工程—农产品加工及贮藏工程]