生姜微粉碎工艺的研究

Study on Preparation of Ginger Fine Powders

为研究生姜细粉的性质以及微粉碎工艺,以总酚含量、清除1,1-二苯基-2-三硝基苯肼(DPPH)自由基能力为指标,评价生姜细粉与粗粉的性质差异;通过单因素及正交试验设计,对生姜粉粒径分析。实验结果表明:最佳粉碎工艺为生姜水分含量为5%,粉碎时间3min,粉碎3次,进料比为30%,此工艺条件下获得的生姜细粉比例大,品质高,溶出的总酚含量高,抗氧化活性好。

To research the nature of the ginger fine powder and the process,the total phenol content and the ability to remove free radicals of 1,1-diphenyl-2-trinitrophenylhydrazine(DPPH)were used as indexes to evaluate the difference in properties between the fine ginger powder and coarse powder.By designing a single factor and orthogonal experiments,the particle size of ginger powder was analyzed to determine the best grinding process:ginger moisture content 5%,grinding time 3min,grinding 3 times,feed ratio 30%.The obtained ginger powder has a large proportion of fine powder and high quality.The ginger powder has highly eluted total phenol content and good antioxidant activity.