热风干燥温度对生姜片理化性质的影响

Effect of temperature of hot air drying on the physicochemical properties of sliced ginger

热风干燥是生姜加工中干燥处理的常用方式之一,干燥温度是极为重要的参数。本研究采用电热鼓风干燥箱分别在45、55、65、75和85℃下进行控温热风干燥,并在25℃常温下自然干燥生姜,探究不同热风干燥温度对生姜片理化性质的影响。具体研究不同干燥温度对生姜色泽、总酚和黄酮含量、蛋白质结构和氨基酸含量的影响规律,为生姜的工业化加工提供理论依据。结果表明:不同温度热风干燥后的姜干色泽差异显著,生姜的总酚、黄酮含量均表现为先增后减的走向,在55~65℃间含量最高,总酚在55℃时达到最大值12.45 mg/g,黄酮在65℃达到最高37.97 mg/g。生姜蛋白结构因温度的升高逐步转变为无序,氨基酸在65~75℃时含量较高。综合分析可知,干燥温度在55~65℃时色泽较好,有效活性成分保留更多,结构变化较少,品质最佳。

Hot air drying is one of the common drying methods in ginger processing,and drying temperature is a critical parameter affecting its physicochemical properties.In this study,sliced ginger was dried using an electric hot air dryer at various temperatures(45,55,65,75,and 85℃)and naturally dried at 25℃.The impact of drying temperatures on the color,total phenols and flavonoids content,protein structure,and amino acid content of sliced ginger were investigated.The aim of the study was to provide insights for industrial ginger processing.The results showed that there were significant differences in the color of dried ginger at various drying temperatures.The total phenols and flavonoids content increased initially and decreased later,with the highest value observed at 55〜65℃.Specifically,the total phenols reached to a maximum of 12.45 mg/g at 55℃,and flavonoids reached a maximum of 37.97 mg/g at 65℃.The protein structure of ginger was gradually disordered with the temperature increase,while amino acid content was increased among 65〜75℃.Overall,comprehensive analysis suggested that drying temperature at 55〜65℃ was the best,the sliced ginger had better color,more active ingredients,fewer structural changes and better quality.