吉首大学学报（自然科学版）2024，Vol.45Issue(3)：45-54,10.DOI:10.13438/j.cnki.jdzk.2024.03.007
生姜淀粉对姜粉品质特性的影响
Effect of Ginger Starch on the Characteristics of Ginger Powder
摘要
Abstract
With fresh ginger as raw material,the original ginger juice,precipitation and supernatant were separated after juicing,and freeze-dried ginger powder 1,2,3 were obtained respectively,and then their dispersibility,solubility,sensory characteristics,volatile components were measured.The results showed that the starch retention rates of three kinds of ginger powder were ginger powder 2,ginger powder 1 and ginger powder 3 in descending order.The color of ginger powder 2 was the brightest and L* was the lar-gest,but the solubility of ginger powder 3 was significantly better than the other two.The sensory com-prehensive evaluation showed no significant differences in ginger powder 3 and ginger powder 1,but bet-ter sensory scores than that of ginger powder 2.A total of 103 volatile components were identified,inclu-ding 54 olefins,20 alcohols,11 aldehydes,7 ketones and 11 esters.Olefins,alcohols and ketones were the main volatile components in ginger powder,and their relative contents were 67.33％,14.67％ and 13.67％,respectively.20 volatile components with VIP higher than 1 had the greatest effect on the flavor of the three ginger powder.Cluster analysis showed that the three kinds of ginger powder could be clus-tered into categories Ⅰ and 11.Ginger powder 1 and ginger powder 3 had similar flavors,so they were classified as class Ⅰ.The two euclidean distance was 0.342 0,the euclidean distance difference between class Ⅱ and class Ⅰ was only 0.011 0,indicating that the difference between class Ⅱ and class Ⅰ was not significant.关键词
姜粉/物理特性/色度/聚类分析/VIP/气味活性值Key words
ginger powder/physical characteristics/chroma/cluster analysis/VIP/odor activity分类
轻工纺织引用本文复制引用
熊坤,帅晶晶..生姜淀粉对姜粉品质特性的影响[J].吉首大学学报（自然科学版）,2024,45(3):45-54,10.基金项目
恩施州科技局计划支撑项目(D20190023) （D20190023）
