生姜护色及热风干燥工艺条件优化  

Optimization of Color Protection and Hot Air Drying Process of Ginger

作　　者：王雪 位思清 李宁阳[1] 乔旭光[1] 唐晓珍[1] WANG Xue;WEI Si-qing;LI Ning-yang;QIAO Xu-guang;TANG Xiao-zhen(College of Food Science and Engineering,Shandong Agricultural University,Tai＇an 271018,China;Shandong Foreign Trade Vocational College,Tai＇an 271000,China)

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018 [2]山东外贸职业学院,山东泰安271000

出　　处：《中国调味品》2018年第10期11-16,共6页China Condiment

基　　金：山东省2018年度农业重大应用技术创新项目;山东省2016年度农业重大应用技术创新项目;山东省自然科学基金(ZR2014CM035);国家科技支撑计划子课题(2012BAD33B07);泰安市科技发展项目(20113075)

摘　　要：以生姜为原料,经切丝、护色、干燥得干姜丝,研究不同护色方案下姜丝的褐变程度,采用护色剂对生姜进行护色处理,确定最佳护色条件为0.3%VC、0.5%柠檬酸、0.4%L-半胱氨酸。实验采用热风干燥法,以复水比、容重、姜辣素含量以及感官性能为评价指标,在安全含水量下,考察干燥温度、干燥时间等影响因素,通过多指标优化实验设计确定热风干燥姜丝的最佳工艺参数为干燥温度55℃、干燥时间7.5h。该工艺制作出的姜丝各项指标综合评价最优,可作为姜丝的参考烘干工艺。In this study,the dried ginger is prepared by the processes of slicing,color protection and drying.The effects of different color protection methods on the browning degree of ginger silk are studied.The best formula is gotten as the test is carried out,which is 0.3% L-ascorbic acid,0.5%citric acid and 0.4% L-cysteine.This experiment is carried out by hot air drying method,take the rehydration ratio,bulk density,content of gingerol and sensory property as the evaluation indicators,take the drying temperature and drying time as the influencing factors under the safe moisture content,select multi-index optimization experimental design to determine the hot air drying technological parameter of ginger silk,which is drying temperature of 55℃,drying time of 7.5 h.The comprehensive evaluation of various indexes of ginger silk produced by this process is the best,which can be used as the referenced drying process of ginger silk.

关 键 词：生姜 护色方法 水分含量 姜辣素 干燥温度 

分 类 号：TS201.1[轻工技术与工程—食品科学]