人参软质苷片加工工艺优化

Optimization of Ginseng Soft Slice Process

以人参为原料生产人参软质苷片,以其感官指标(色泽、口感)及烘干时水分含量为评价指标,对其填充和干燥工艺进行优化。结果表明,填充最佳组合为海藻糖4%,葡萄糖3%,乳酸钠0.2%,食盐0.3%,在此条件下得到的人参软质苷片具有较好的韧性,口感微咸、微苦,微有淡淡的清甜味,产品色泽乳白色至灰白色,质地较致密。在烘干温度45℃,真空度0.09 MPa,烘干时间14 h的条件下,所得到的人参软质苷片硬度、脆度适宜,外观、口感、硬度均较好,适合工业化生产。

The study takes ginseng as raw material to produce ginseng soft slice and regarded its sensory index(color,taste)and the moisture content drying as evaluation index,the padding and drying process is optimized. The result show that the best combination when filled is trehalose 4%,3% glucose and sodium lactate 0.2%,salt 0.3%,the ginseng soft tablet has good toughness,taste salty,bitter and a hint of sweetness under the condition,the products color is milk white to pale and texture was dense. The temperature 45 ℃,vacuum 0.09 MPa,drying time 14 h gets hardness and brittleness,appearance,texture,hardness,suitable products for industrial production.