生姜微粉碎工艺的研究
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摘要
为研究生姜细粉的性质以及微粉碎工艺,以总酚含量、清除1,1-二苯基-2-三硝基苯肼(DPPH)自由基能力为指标,评价生姜细粉与粗粉的性质差异;通过单因素及正交试验设计,对生姜粉粒径分析。实验结果表明:最佳粉碎工艺为生姜水分含量为5%,粉碎时间3min,粉碎3次,进料比为30%,此工艺条件下获得的生姜细粉比例大,品质高,溶出的总酚含量高,抗氧化活性好。
To research the nature of the ginger fine powder and the process, the total phenol content and the ability to remove free radicals of 1, 1-diphenyl-2-trinitrophenylhydrazine(DPPH) were used as indexes to evaluate the difference in properties between the fine ginger powder and coarse powder. By designing a single factor and orthogonal experiments, the particle size of ginger powder was analyzed to determine the best grinding process: ginger moisture content 5%, grinding time 3 min, grinding 3 times, feed ratio 30%. The obtained ginger powder has a large proportion of fine powder and high quality. The ginger powder has highly eluted total phenol content and good antioxidant activity.
To research the nature of the ginger fine powder and the process, the total phenol content and the ability to remove free radicals of 1, 1-diphenyl-2-trinitrophenylhydrazine(DPPH) were used as indexes to evaluate the difference in properties between the fine ginger powder and coarse powder. By designing a single factor and orthogonal experiments, the particle size of ginger powder was analyzed to determine the best grinding process: ginger moisture content 5%, grinding time 3 min, grinding 3 times, feed ratio 30%. The obtained ginger powder has a large proportion of fine powder and high quality. The ginger powder has highly eluted total phenol content and good antioxidant activity.
引文
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[11]蔡璐,梁少瑜,戴开金,等.人参超微粉与细粉的体外溶出度比较[J].南方医科大学学报,2013(10):1547-1550.
[12]王鸿,邓泽元,刘蓉,等.响应曲面法优化山菇菜根多糖的提取工艺[J].食品科学,2010(2):46-50.
[13]ZHAO XY,YANG ZB,et al.Effect of superfine grin ding on properties of ginger powder[J].Journal of Food Engineering,2009:217-222.
[14]中华人民共和国卫生部.GB 30383-2013生姜[S].北京:中国标准出版社,2014.
[15]CHAN EWC,LIM YY,et al.Effects of different drying methods on the antioxidant properties of leaves and tea of ginger species[J].Food Chemistry,2009(113):166-172.
[16]谢汉凤,张清民.三七极细粉制备工艺研究[N].今日药学,2017.
[2]LIU F,SONG S,ZHANG X,et al.Effect of sterilization methods on ginger flavor beverage assessed by partial least squares regression of descriptive sensory analysis and gaschromatography-mass spectrometry[J]European Food Research and Technology,2014,238(2):247-257.
[3]CHANG C,CHEN Y,YANAGIDA F.Isolation and characterisation of latic acid bacteria from yan-jiang(fermented ginger)a traditional fermrnted food in Taiwan[J].Journal of the Science of Food and Agriculture,2011,91(10):1746-1750.
[4]YANG G,GANG J,WANG J,et al.Physicochemical and sennsory characterization of ginger-juice yogurt during fermentation[J].Food Science and Biotechnology,2012,21(6):1541-1548.
[5]AIL BH,BLUNDEN G,TANIRA MO,et al.Some phytochemical,pharmacological and toxicological properties of ginger(Zingiber officinale Roscoe):A review of recent research[J].Food and Chemical Toxicology,2008,46(2):409-420.
[6]SHUKLA Y,SINGH M,et al.Cancer preventive prop erties of ginger:A brief review[J].Food and Chemical Toxicology,2007,45(5):683-690.
[7]李嗣彪,应光火,方修贵,等.生姜的综合利用[J].浙江柑橘,2006(3):36-37.
[8]POLICEGOUDRA RS,ARADHYA SM.Biochemical changes and antioxidant activity of mango ginger(Curcuma amada Roxb)rhizomes during posthar vest storage at different temperatures[J].Potharvest Biology and Technology,2007,46(2):189-194.
[9]AN KJ,ZHAO DD,et al.Comparison of different drying methods on Chinese ginger(Zingiber officinale Roscoe):Changes in volatiles chemical profile antioxidant properties and microstructure[J].Food Chemistry,2016(197):1292-1300.
[10]王劲,郭天德.分级技术在中药超细粉体生产中的应用[J].中国粉体技术,2008(1):36-38.
[11]蔡璐,梁少瑜,戴开金,等.人参超微粉与细粉的体外溶出度比较[J].南方医科大学学报,2013(10):1547-1550.
[12]王鸿,邓泽元,刘蓉,等.响应曲面法优化山菇菜根多糖的提取工艺[J].食品科学,2010(2):46-50.
[13]ZHAO XY,YANG ZB,et al.Effect of superfine grin ding on properties of ginger powder[J].Journal of Food Engineering,2009:217-222.
[14]中华人民共和国卫生部.GB 30383-2013生姜[S].北京:中国标准出版社,2014.
[15]CHAN EWC,LIM YY,et al.Effects of different drying methods on the antioxidant properties of leaves and tea of ginger species[J].Food Chemistry,2009(113):166-172.
[16]谢汉凤,张清民.三七极细粉制备工艺研究[N].今日药学,2017.