生姜干制技术研究进展  

Research Progress on Technology of Ginger Drying

作　　者：孙洁如 宫俊杰 宋鹏程 郑振佳[1] SUN Jieru;GONG Junjie;SONG Pengcheng;ZHENG Zhenjia(College of Food Science and Engineering,Shandong Agricultural University,Key Laboratory of Food Processing Technology and Quality Control in Shandong Province,Tai'an 271018;Longda Foodstuff Group Co.,Ltd.,Yantai 265200)

机构地区：[1]山东农业大学食品科学与工程学院,山东省高校食品加工技术与质量控制重点实验室,泰安271018 [2]龙大食品集团有限公司,烟台265200

出　　处：《食品工业》2020年第3期258-262,共5页The Food Industry

基　　金：烟台市重点研发计划(2018ZDCX014);山东省泰山产业领军人才工程(LJNY201705);山东省农业重大应用技术创新项目;莱阳市新旧动能转换科技创新计划。

摘　　要：生姜干制是生姜加工的重要加工方式之一,以生姜干制品姜辣素含量、成品颜色及复水性等因素为指标,综合考虑不同干燥工艺的成品品质、干燥时间、能耗及成本,对比不同干制工艺优缺点并进行综述,以期为生姜干制技术的发展与工艺研究提供参考。Ginger drying is one of the most important methods of ginger primary processing. The properties of dried gingers including gingerol content, product color and rehydration were summarized, which were used as indicator to compare different drying processes. Meanwhile, the pros and cons of different drying processes were illustrated by the quality of dried gingers, drying time, consumption and organoleptic indicator. A reference for future development researches was provided.

关 键 词：生姜 干制 研究进展 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]