【摘要】 为了研究不同干燥方法对乌姜理化性质的影响，采用微波干燥、热风干燥、真空冷冻干燥分别对乌姜进行干燥。设置微波功率为3.3 W/g、6.6 W/g、10 W/g,热风干燥温度为60℃、70℃、80℃,真空冷冻干燥温度为25℃、35℃、45℃。干燥后，对乌姜干燥过程、色差、硬度、总黄酮、多酚、挥发性成分测定并感官评价。结果表明，随着微波功率和温度的增大，乌姜的干基水分含量降低速度先快后慢；真空冷冻干燥亮度最大，色彩饱和度最小；热风干燥下产品硬度、内聚性最大；真空冷冻干燥下的多酚和总黄酮含量保留较高；微波干燥下挥发性成分含量较多。感官评分顺序为：真空冷冻干燥>热风干燥>微波干燥。真空冷冻干燥后的乌姜，组织结构疏松，粉质最细腻，综合品质最为突出。综合时长、经济、品质等方面相比较，热风干燥方法更占优势。更多还原

【Abstract】 In order to study the physicochemical properties of the black ginger, microwave drying, hot air drying and vacuum freeze-drying were used to dry the ginger.The microwave power is set to 3.3W/g, 6.6W/g, 10W/g, the hot air drying temperature is 60℃,70℃,80℃,and the vacuum freeze-drying temperature is 25℃,35℃,45℃.After drying, the drying process, color difference, hardness, total flavonoids, polyphenols and volatile components were determined and sensory evaluation was conducted.The results showed that with the increase of microwave power and temperature, the decrease rate of dry base water content was first fast and then slow.Vacuum freeze-drying has maximum brightness and minimum color saturation.The hardness and cohesiveness of the product are maximum under hot air drying.The contents of polyphenols and total flavones retained higher under vacuum freeze-drying.More volatile components were found in microwave drying.Sensory score order: vacuum freeze-drying > hot air drying > microwave drying. After vacuum freeze-drying, the tissue structure is loose, the silty is the most delicate, and the comprehensive quality is the most outstanding.Compared with the comprehensive time, economy, quality and so on, the hot air drying method is more dominant, which has practical significance for the drying and processing of black ginger in the market.更多还原