不同干燥方法对生姜粉物理性质的影响

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。

Effects of Different Drying Methods on Physical Properties of Ginger Powder

Using ginger in Anhui linquan as raw material , ginger powder was made by four drying approaches, spray-drying, heated-air-flow drying ,ultra red ray drying and vacuum drying. The physical properties of ginger powder was studied.The results showed that ginger powder by spray-drying hade high water content and density, but the productivity , water matching ability, oil-absorbing ability and sensory property are the best;the productivity, water content density of ginger powder by ultra red ray drying are the highest, water-matching ability, oil-absorbing ability and sensory property are the better;the water-matching ability of ginger powder by heated-air-flow drying is the best, but the productivity, water content, density oil-absorbing ability and sensory property are inferior than the ginger powder by ultra red ray drying; the productivity and water-matching ability of ginger powder by vacuum drying are in the middle of the four drying approaches, water content and density are the lowest, oil-absorbing ability and sensory property are the best.