中国果菜2019，Vol.39Issue(3)：21-24,4.DOI:10.19590/j.cnki.1008-1038.2019.03.004
不同干燥方式对银杏粉品质的影响
Effect of Different Drying Methods on the Quality of Ginkgo biloba Powder
摘要
Abstract
For studying the high value processing technology of ginkgo nut and improve the quality and performance of Ginkgo biloba industry, this paper prepared Ginkgo biloba powder by four drying methods, including hot air drying, spray drying, freeze drying and microwave-hot air combined drying after removing toxic ingredients. The quality of the powder obtained by different drying methods was analyzed. The results showed that the drying method had great influence on the color, powder properties, nutrient composition and energy consumption in the production process of the powder. Ginkgo biloba powder prepared by freeze dryer has the best color retention. Ginkgo biloba powder processed by spray drying has the smallest average particle size, the most uniform particle size distribution, the largest surface area and the largest solubility index. Ginkgo biloba powder processed by hot air drying has the highest density, the smallest angle of repose, the best fluidity and the shortest dissolution time.关键词
银杏/干燥方式/色泽/粒度分布/速溶性Key words
Ginkgo biloba/drying method/color/size instant solubility distribution分类
轻工纺织引用本文复制引用
高玲,葛邦国,和法涛,张一鸣..不同干燥方式对银杏粉品质的影响[J].中国果菜,2019,39(3):21-24,4.基金项目
国家重点研发计划课题资助项目 (2016YFD0400704) （2016YFD0400704）
