ABSTRACT: Volatile odors of dried ginger samples were collected in microwave drying equipment at 50, 60, 70 and 80 C. respectively. The change of odor profiles at different temperatures and the relationship between flavor emission intensity and drying characteristics were analyzed, and the quality of dried ginger was compared. The results showed that the low temperature avoided the scorching, but because of the long drying time, the smell emitted more.
On the contrary, the drying time is relatively short at high temperature, but the quality of the product is poor due to the burnt smell. Water evaporation will accompany the loss of volatile flavor. In order to achieve the best performance of odor retention and inhibiting coke paste, and to ensure the quality after drying, the original flavor retention and inhibiting coke paste performance at 60 C is better, and the color retention effect and rehydration are the best.
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