不同分切形状对贵州小黄姜真空冷冻干燥效率及品质的影响

Effects of different cutting shapes on the vacuum freeze-drying efficiency and quality of Guizhou Zingiber officinale Roscoe vacuum freeze-drying

中文关键词:  小黄姜  真空冷冻干燥  分切形状  干燥效率  品质

英文关键词:Zingiber officinale Roscoe  vacuum freeze-drying  cutting shape  drying efficiency  quality

中文摘要:

      目的 比较不同分切形状对贵州小黄姜真空冷冻干燥效率及品质的影响。方法 以贵州小黄姜为原料, 研究真空冷冻干燥过程中姜片、姜丝、姜粒3种不同分切形状干燥效率及小黄姜品质的影响, 采用称量法测定复水率; 色差仪测定色泽变化; 质构仪检测硬度、弹性等参数; 营养成分分别采用Folin-Ciocalteu比色法、硝酸铝显色法和分光光度法测定小黄姜提取物中的多酚、黄酮、多糖和姜辣素含量。结果 切片厚度为3~4 mm的冻干姜片的干燥效率最高、复水率(577.08%)最佳、色差值(5.76)最低、硬度(494.98 g)最小、弹性(0.71 mm)和回复性(0.25 mm)最好、咀嚼性(145.26 g)最高、营养成分保留率最高, 多酚、黄酮、姜辣素、多糖保留率分别为99.35%、70.52%、88.41%、96.27%, 且风味浓郁、感官评分最高。结论 不同分切形状对小黄姜真空冷冻干燥效率及产品品质具有显著影响, 片状的冻干效率更高, 营养成分损失较少, 可获得品质较好的冻干小黄姜。

英文摘要:

      Objective To compare the effects of different cutting shapes on the vacuum freeze-drying efficiency and quality of Guizhou Zingiber officinale Roscoe. Methods Guizhou Zingiber officinale Roscoe was used as the raw material. The effects of drying efficiency of ginger slices, shredded ginger and ginger granules with 3 kinds of different cutting shapes and Zingiber officinale Roscoe quality during vacuum freeze-drying were studied the rehydration rate was determined by weighing method. The colorimeter was use for measuring that color change; the parameters such as hardness and elasticity were detected by the texture analyzer; nutritional components the content of polyphenol, flavonoid, polysaccharide and gingerol in Zingiber officinale Roscoe extract were determined by Folin-Ciocalteu colorimetric method, aluminum nitrate colorimetric method and spectrophotometry, respectively. Results The freeze-dried ginger slices with the thickness of 3-4 mm had the highest drying efficiency, the best rehydration rate (577.08%), the lowest color difference value (5.76), the smallest hardness (494.98 g), the best elasticity (0.71 mm) and resilience (0.25 mm), the highest chewiness (145.26 g), the retention rate of the nutritional components was the highest, with the retention rates of polyphenol, flavone, gingerol and polysaccharide being 99.35%, 70.52%, 88.41% and 96.27%, and strong flavor with the highest sensory score. Conclusion Different cutting shapes have significant effects on the vacuum freeze-drying efficiency of Zingiber officinale Roscoe and product quality. The flaky freeze-drying has higher efficiency and less loss of nutritional components, so the freeze-dried Zingiber officinale Roscoe with good quality can be obtained.