摘要
生姜通常采用盐渍保存,但在加工时需要将盐脱除到3%～5.5%。本实验通过浸泡方法脱盐,研究其最佳脱盐工艺。通过正交试验分析,以姜辣素和盐分含量为指标,确定了最佳脱盐工艺为料水比1:4、温度在30℃、浸泡时间40min。
Ginger is usually by preserved salting, but in the processing, salt needs removing to between 3% and 5.5%. In this study, the immersion method was used to desalt and the desalination process was optimized by orthogonal test with contents of gingerol and salt as test indexes.The results showed that the best conditions of desalination technology are as follows： solidliquid ratio 1：4, temperature 30 ℃, and soaking time 40 min.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第10期320-322,共3页
Food Science
基金
"十一五"国家科技支撑计划项目(2006BAD06B02)
关键词
生姜盐坯
姜辣素
盐
脱盐
ginger salt blank
gingerol
salt
desalination
作者简介
顾林（1956-），男，副教授，研究方向为农产品加工。E-mail：gulin@yzu．edu．cn
