生姜泥关键加工处理对品质的影响  

Effect of the Key Processing Technology of Ginger Paste on the Quality

作　　者：高林[1] 赵文婷[1] 左亚文[1] 刘俊梅[1] 廖小军[1] 吴继红[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《中国食品学报》2016年第4期198-203,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金："十二五"国家科技支撑计划项目(2011BAD39B00);北京市科技计划资助项目(Z131100003113001)

摘　　要：生姜泥作为生姜的加工产品,在一定程度上保持了鲜姜的风味。其作为调味品,在佐餐和中式菜肴工业化生产中具有广泛的应用。对生姜进行不同方式的热烫处理,探究其对生姜的钝酶效果及品质的影响。研究结果表明:沸水热烫60 s,既能钝化生姜中的内源酶,又能很好地保持生姜的色泽和总酚、姜辣素等营养成分。对生姜泥采用不同条件的超高压处理,当超高压500 MPa、10 min处理时,可以达到良好的灭菌效果,且不同压力处理对生姜泥的颜色、总酚、姜辣素含量有一定影响。As a ginger processing product, ginger paste has kept the flavor of fresh ginger to a great extent and has widespread application in the field of food seasonings. In the process of making vegetables into products, different processing can have different effect on its quality. Effects of various blanching treatment and high hydrostatic pressure processing on the quality of ginger were investigated. The results showed that boiling water blanching 60 seconds or steam blanching 90 seconds can passivate the endogenous enzymes effectively, but boiling water blanching 60 can keep the color, the content of total phenols and gingerols better. The high hydrostatic pressure processing of 500 MPa for 10 min can make the ginger paste sterilization. Meanwhile, the color was attenuated no significant by varying degrees of pressure, and the content of total phenols and gingerols was increased slightly.

关 键 词：生姜泥 加工工艺 热烫 超高压 

分 类 号：TS264[轻工技术与工程—发酵工程]