真空冷冻干燥生姜粉工艺研究

STUDY ON THE VACUUM FREEZE-DRYING TECHNOLOGY OF GINGER POWDER

采用真空冷冻干燥法,以水分含量、得率、水合能力及姜辣素含量为评价指标,通过多指标正交试验最终确定了真空冷冻干燥生姜粉最佳工艺参数:物料厚度2 mm、预冷冻温度-36℃、干燥时间36 h.将真空冷冻干燥方法与微波干燥和热风干燥进行了对比分析,结果表明:真空冷冻干燥在生姜粉得率、含水量及感官性能方面都明显优于其他干燥方法.

Taking the moisture content,the yield,the hydratability and the gingerol content as the evaluating indexes,the paper determined the optimal process parameters of the vacuum freeze-drying technology of ginger powder through multi-index orthogonal experiments.The optimal process parameters were as follows： material thickness 2 mm,pre-freezing temperature-36 ℃ and drying time 36 hours.The results of the comparison test with other drying methods,such as microwave drying and hot-air drying,showed that the vacuum freeze-drying method was superior to other drying methods in the yield of the ginger powder,the moisture content and the sensory property.