真空浓缩糖液渗糖及热风干燥对糖姜质量的影响

Effects of vacuum concentrated sugar infusion and hot-air drying on qualities of sugar ginger

以台湾大肥姜为原料,研究了真空浓缩糖液渗糖及热风干燥对糖姜品质的影响,并探讨了产品适宜贮藏的水分活度。结果表明:采用真空度为0.090～0.095Mpa进行真空浓缩的糖液渗糖,能减少产品褐变,控制产品还原糖含量,防止产品吸潮或返砂;湿糖姜的热风干燥分为加速、恒速和降速3个阶段,加速和恒速期均较短,干燥过程大部分处于降速期,其适宜的热风干燥工艺参数为在70～80℃下干燥7～9h;糖姜保持较好口感和良好贮藏性能的水分活度Aw≤0.69。

Effects of vacuum concentrated sugar infusion and hot-air drying were studied with Taiwan fat ginger on its qualities and proper water activity for preservation.The results showed that using concentrated sugar infusion of 0.09-0.095 MPa decreased the browning of products.It could control the product in reduced sugar content and preserve it from moisture absorption or crystallization.According to the speed of temperature rising,the process of hot-air drying for sugar ginger was divided into three phases of accelerating,constant speed and decelerating.The phases of accelerating and constant speed were relatively shorter than it of decelerating that carrying on the most of drying process.The appropriate drying parameters in this phase were 70-80℃ for 7-9 hours.By which,the sugar ginger maintained good taste with a favorable water activity（Aw≤0.69） for products stored.