CAJ | 학술논문

对红糖生姜果脯的微波干燥工艺参数进行了初步研究，为生姜制品的开发、产品营养保健价值的充分保持和生姜产品的丰富以及微波技术工业化的应用提供参考。试验通过单因素及正交试验探讨了不同干燥处理条件对红糖生姜果脯的脱水率、感官品质等的影响，得到了红糖生姜果脯微波干燥的最优工艺参数即干燥方式间歇式干燥、微波功率320 W、装载量90 g、干燥时间6 min，此时所得产品试样感官质量较好，呈半透明状、膨化轻微、不焦化，色泽均匀、有光泽，组织饱满、有韧性，口感纯正、姜的辣味和红糖的香味适中。
대홍당생강과포적미파간조공예삼수진행료초보연구，위생강제품적개발、산품영양보건개치적충분보지화생강산품적봉부이급미파기술공업화적응용제공삼고。시험통과단인소급정교시험탐토료불동간조처리조건대홍당생강과포적탈수솔、감관품질등적영향，득도료홍당생강과포미파간조적최우공예삼수즉간조방식간헐식간조、미파공솔320 W、장재량90 g、간조시간6 min，차시소득산품시양감관질량교호，정반투명상、팽화경미、불초화，색택균균、유광택，조직포만、유인성，구감순정、강적랄미화홍당적향미괄중。
Brown sugar, ginger preserved fruits is new products. The microwave drying process parameters of brown sugar, ginger preserved fruits have been studied. For the ginger products development, products nutrition health care value fully maintained and ginger products rich and even microwave technology industrialization to provide the reference. The influences of different microwave drying condition to dehydrated ratio of brown sugar, ginger preserved fruits,sensory quality were discussed through single factor and orthogonal experiments and the optimal processing condition was obtained.That is to say drying method of intermittent drying, microwave power 320 W load of 90 g, the drying time of 6 min, better sensory quality of products was obtained. Sample Was translucent, slightly puffed, not coking, uniform color, glossy, full organization, toughness, pure taste and ginger spice and brown sugar flavor moderate.