Effect of Different Carrier Agents on Quality of Freeze-Dried Ginger Powder
In order to explore the effects of maltodextrin,trehalose and Arabic gum on the quality of freeze-dried ginger powder,the yield,physical properties,active components and particle size of freeze-dried ginger powder after adding carrier agents are measured,the change of heat flow in the heating process of ginger powder is analyzed by differential scanning calorimetry,and the characteristic groups are analyzed by Fourier infrared spectroscopy.The results show that compared with directly freeze-dried ginger powder,the yield,physical properties and active component content of the samples prepared by adding carrier agents are all improved.The yield of Arabic gum group is the highest,the color difference and hygroscopicity of maltodextrin group are the lowest,the ginger protease activity is the highest(65.84 U/g),and the content of gingerol is the highest(24.4 mg/g).The solubility of trehalose group is the highest.The DSC curve shows that the glass conversion temperature of ginger powder with carrier agents increases,among which,the glass conversion temperature of Arabic gum group is the highest and its properties are more stable.By infrared spectra analysis,there is no significant change in the main groups of the three kinds of ginger powder.Overall,maltodextrin is the best carrier agent to retain the biochemical activity and functional properties during the production of freeze-dried ginger powder.
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