【摘要】 以生姜为主要原料,以姜辣素含量、多糖得率和水分含量为指标,采用响应面法（RSM）优化生姜干燥工艺。将生姜粉与山药粉复配研制生姜山药复合粉,对该粉的体外消化稳定性进行研究,结果表明,生姜最优干燥条件为姜片厚度2.0 mm,干燥温度67℃,干燥时间6.8 h,在此条件下姜粉中姜辣素含量达12.94 mg/g;60℃干燥4 h所得山药粉与生姜粉的最佳混合比例m_生姜粉∶m_山药粉=1∶1.5,此时复合粉口感最佳;复合粉在模拟胃消化2.0 h后,姜辣素释放量是空白对照组的1.35倍,多糖含量基本不变;模拟肠消化1.0 h后,姜辣素、多糖含量开始下降。通过响应面法建立省时、高效的生姜干燥工艺模型,所得产品营养成分保留较高,口感优。模拟胃消化可提高复合粉中姜辣素释放,多糖含量无显著变化。模拟肠消化可促进姜辣素及多糖等物质的消化分解。更多还原

【Abstract】 Ginger was taken as main raw material, the yam powder as auxiliary material. The ginger drying conditions were optimized by Box-Behnken of response surface methodology. Ginger-yam compound powder was prepared under the conditions: drying temperature 60 ℃, drying time 4.0 h. The stability of compound powder was explored under in vitro simulated gastrointestinal digestion. The results showed that optimum conditions were: ginger chips thickness was 2.0 mm, the drying temperature was 67 ℃, the drying time was 6.8 h. Under these conditions the highest dissolubility of gingerol was 12.94 mg/g. The best ratio of ginger and yam was 1 ∶ 1.5. After the gastric digestion 2.0 h, quantity of gingerol was 1.35 times higher than blank group and no significant changes were observed in polysaccharide content. These results proved that gastric digestion promote the release of gingerol. Gingerol and polysaccharide were not digested during digestive of stomach. After 1.0 h of digestion intestinal, the quantity of gingerol and polysaccharide started to decline. It indicates that both pancreatic enzymes could promote digestion of gingerol and polysaccharide.更多还原