真空冷冻干燥生姜粉工艺优化研究

Study on the Vacuum Freeze-drying Technology of Ginger Powder

本文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,考察切片厚度、预冷温度、干燥时间等影响因素,选用L9(34)正交试验,通过多指标正交试验设计最终确定了真空冷冻干燥生姜粉最佳工艺参数为物料厚度2mm、预冷冻温度-36℃、干燥时间36h。并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。

This paper is based on,which takes the moisture content, rate ,hydratability and the content of gingerol as the influence target, takes the slice thickness, the precooling temperature, the drying time as the influencing factor,, selectes L9（34） orthogonal test to determine the vacuum freeze-drying ginger powder best technological parameter, which is material thickness 2mm, pre-chilling temperatures -36℃, drying time 36h. And we have carried on experiments between it and microwave drying and hot-air seasoning.Finally the result indicated that the vacuum freezing drying method surpasses other dry methods obviously on the ginger powder rate ,moisture content and the sense organ performance.