| 真空浓缩糖液渗糖及热风干燥对糖姜质量的影响 |
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| 引用本文： | 李维新,董铁生,阿志刚,梁璋成,林晓姿,魏巍.真空浓缩糖液渗糖及热风干燥对糖姜质量的影响[J].福建农业学报,2011,26(5):837-841. |
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| 作者姓名： | 李维新 董铁生 阿志刚 梁璋成 林晓姿 魏巍 |
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| 作者单位： | 1. 福建省农业科学院农业工程技术研究所,福建福州 350013;福建省农业科学院农产品加工研究中心,福建福州350003
2. 福建省农业科学院植物保护研究所,福建福州,350013 |
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| 基金项目： | 福建省科技计划重点项目，福建省财政专项——福建省农业科学院科技创新团队建设基金，福建省科技计划重点项目——星火计划 |
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| 摘 要： | 以台湾大肥姜为原料,研究了真空浓缩糖液渗糖及热风干燥对糖姜品质的影响,并探讨了产品适宜贮藏的水分活度.结果表明:采用真空度为0.090～0.095 Mpa进行真空浓缩的糖液渗糖,能减少产品褐变,控制产品还原糖含量,防止产品吸潮或返砂；湿糖姜的热风干燥分为加速、恒速和降速3个阶段,加速和恒速期均较短,干燥过程大部分处于降...
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| 关 键 词： | 糖姜 热风干燥 真空浓缩 水分活度 |
Effects of vacuum concentrated sugar infusion and hot-air drying on qualities of sugar ginger |
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| LI Wei-xin,DONG Tie-sheng,HE Zhi-gang,LIANG Zhang-cheng,LIN Xiao-zi,WEI Wei.Effects of vacuum concentrated sugar infusion and hot-air drying on qualities of sugar ginger[J].Fujian Journal of Agricultural Sciences,2011,26(5):837-841. |
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| Authors: | LI Wei-xin DONG Tie-sheng HE Zhi-gang LIANG Zhang-cheng LIN Xiao-zi WEI Wei |
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| Institution: | 1,2(1.Agricultural products storage and process research centre,Fujian Academy of Agricultural Sciences, Fuzhou,Fujian 350013,China;2.Institute of agricultural engineering technology,Fujian Academy of Agricultural Sciences,Fuzhou,Fujian 350003,China;3.Institute of Plant Protection,Fujian Academy of Agricultural Sciences,Fuzhou,Fujian 350013,China) |
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| Abstract: | Effects of vacuum concentrated sugar infusion and hot-air drying were studied with Taiwan fat ginger on its qualities and proper water activity for preservation.The results showed that using concentrated sugar infusion of 0.09-0.095 MPa decreased the browning of products.It could control the product in reduced sugar content and preserve it from moisture absorption or crystallization.According to the speed of temperature rising,the process of hot-air drying for sugar ginger was divided into three phases of accelerating,constant speed and decelerating.The phases of accelerating and constant speed were relatively shorter than it of decelerating that carrying on the most of drying process.The appropriate drying parameters in this phase were 70-80℃ for 7-9 hours.By which,the sugar ginger maintained good taste with a favorable water activity(Aw≤0.69) for products stored. |
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| Keywords: | sugar ginger hot-air drying vacuum concentrated sugar infusion water activity |
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