食品与发酵工业2024，Vol.50Issue(20)：351-357,7.DOI:10.13995/j.cnki.11-1802/ts.040205
预处理与干燥方式对生姜品质及风味影响的研究进展
Research progress on impact of pretreatment and drying methods on quality and flavor of ginger
摘要
Abstract
Ginger(Zingiber officinale Roscoe)is a medicinal and food plant,it is rich in various bioactive components and has a u-nique flavor.However,fresh harvested ginger contains high moisture content which is susceptible to spoilage,makes it difficult to transpor-tation for long distance and store for a long time.These characteristics limit the deep processing of ginger,makes it important to study the drying of ginger.Pretreatment and drying methods are important steps in the drying of ginger,which not only remove excess moisture and improve the shelf life but also cause changes in the active components and flavor of ginger.Based on these,this study reviewed the effects of different pretreatment and drying methods on the quality and flavor of ginger,aimed to provide a theoretical reference for the drying technology of ginger and promote the high-quality development of the ginger processing industry.关键词
生姜/预处理/干燥方式/品质/风味Key words
ginger/pretreatment/drying methods/quality/flavor引用本文复制引用
蒋黎艳,张艳东,李若楠,李佳灵,肖新生..预处理与干燥方式对生姜品质及风味影响的研究进展[J].食品与发酵工业,2024,50(20):351-357,7.基金项目
湖南省自然科学基金项目(2024JJ7192) （2024JJ7192）
永州市指导性科技计划项目(2023YZ022) （2023YZ022）
