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不同干燥方法对生姜粉物理性质的影响 总被引:3,自引:0,他引:3
以安徽临泉姜为原料,采用离心喷雾干燥、热风干燥、远红外干燥、真空冷冻干燥对新鲜生姜进行干燥制粉,研究干燥制粉后的生姜粉的物理性质。结果表明:喷雾干燥的生姜粉水分含量和容重较高,而得率、水合能力、吸油能力以及感官性能都是最差的;远红外干燥的生姜粉得率、水分含量、容重是最高的,水合能力、吸油能力及感官性能都较好;热风干燥的生姜粉水合能力最好,而得率、水分含量、容重、吸油能力和感官性能都紧次于远红外干燥的姜粉;真空冷冻干燥的生姜粉得率和水合能力居中,水分含量和容重最低,吸油能力和感官性能最好。 相似文献
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Physicochemical,melting and sensory properties of ice cream incorporating processed ginger (Zingiber officinale)
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Davinder Kaur Gabbi Usha Bajwa Rajpreet Kaur Goraya 《International Journal of Dairy Technology》2018,71(1):190-197
Ginger juice and paste (from 2 to 8%, ginger candy from 5 to 20%, and ginger powder from 0.5 to 2%) were incorporated into the ice cream mix prior to freezing. Inclusion of the juice and paste reduced total solids, fat, protein and overrun, and increased antioxidant activity and phenols, whereas the ginger candy and powder increased solids, crude fibre, antioxidant activity and phenols, and diminished fat and overrun. Acidity increased with the ginger juice and powder, whereas it decreased with the ginger paste and candy. First dripping time amplified and melting rate declined with all the ginger preparations. Ice cream containing ginger juice, paste, candy and powder at 6, 4, 10 and 1%, respectively, achieved the highest overall acceptability scores. 相似文献
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研究采用体外模拟条件及亚硝化反应体系,探究大葱、生姜、大蒜、洋葱4种香辛类蔬菜的冻干粉及其可溶性组分干粉对N-二甲基亚硝胺(N-nitrosodimethylamine,NDMA)形成的影响。结果表明:香辛类蔬菜的种类和添加量、亚硝化反应体系的温度、时间等都对NDMA的形成表现出不同程度的促进或抑制作用。在模拟温度(腌制(4±1)℃、室温(25±1)℃、低温加工(80±1)℃)条件下,大葱粉、洋葱粉及生姜粉均明显促进NDMA形成(P0.05),且80℃时促进率最大;同一温度条件下,随反应时间延长,大葱粉和洋葱粉对NDMA形成的促进作用明显增强(P0.05),生姜粉对NDMA形成没有显著影响(P0.05);在同一温度同一反应时间内,随香辛类蔬菜粉添加量增加,对NDMA形成的促进作用显著增强(P0.05)。但在4℃或25℃时,大蒜粉及生姜水溶性组分干粉对NDMA形成表现为抑制作用,其中生姜水溶性组分干粉抑制作用较弱(10%);在80℃时大蒜粉表现为促进NDMA的形成。实验说明4类香辛类蔬菜在模拟条件下对NDMA的形成未能起到抑制作用。 相似文献
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Gingerol Decreases after Processing and Storage of Ginger 总被引:1,自引:0,他引:1
X. ZHANG W. T. IWAOKA A. S. HUANG S. T. NAKAMOTO R. WONG 《Journal of food science》1994,59(6):1338-1340
Fresh cooked ginger and processed ginger products were extracted with methanol and analyzed by HPLC to study changes in the levels of [6]-, [8]-, and [10]-gingerols after the products had been cooked and processed, and during storage of the products. Sensory tests evaluated the intensity of pungency in different processed products. Cooking and processing of paste and scnbei decreased (p 0.05) gingerol levels, but blanching and freeze-drying had no effect. Gingerols in all products degraded gradually with storage. Ginger powder had a lower degradation rate than the paste stored at 4°C. Likewise, ginger senbei was more stable than ginger powder stored at room temperature (? 23°C). 相似文献
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