生姜微粉碎工艺的研究

摘要

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.%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.