The Research On Non-fried Technology Of Processing Ginseng Crisps

In this paper, we use ginseng as the raw material, with the auxiliary microwave dippingwhich optimizes the dipping process best. Also an important technology that the crisp ginsengchip can be dried without oil will be optimized. The comparison of these two methods will besystematically studied and in this paper. It will be of help for the improvement of the quality ofcrisp ginseng chip, and then the leisure food made from ginseng will be extended to the wholemarket. This paper mainly focuses on the topics below:First, the microwave-assisted impregnation process was optimized by Box-Benhnkenresponse surface analysis, the results showed that: when the micro wave power dipping800W,15%maltodextrin concentration and immersion time40s when the maximum rate of weight gain,up56.76%Second, respectively, using four different processing methods, namely the far-infraredradiation drying processing technology, processing technology and hot air drying-vacuum-microwave joint technical processing. Respectively, each process composite score for theevaluation. While allowing each processing methods are based on single factors, study theirdifferent processes. Obtained by testing the following four conclusions:(1) To optimize the far-infrared radiation drying method by experiments obtained optimumconditions:the oven temperature set fire under fire100℃, lit the fire temperature is set to120℃, drying time15min, material quality40g,under these conditions, the production of the bestquality ginseng crisps senses.(2) The use of experimental methods to determine the method of drying microwave obtainedoptimum conditions:microwave power600W, material quality30g, microwave8min, underthese conditions, the production of the best quality ginseng crisps senses;(3) The method of hot air drying process is determined by orthogonal experiments obtainedoptimum conditions: drying time of3h, air temperature is50℃, thematerial quality is30g,under these conditions, the production of the best quality ginseng crisps senses;(4) Optimize the combined drying process have optimum conditions:hot air temperature is30℃, vacuum time25min, microwave power800W, time5min, under these conditions, theproduction of the best quality ginseng crisps senses.(5) The use of LSD multiple comparison and statistical analysis of variance, including fourdifferent sensory quality ginseng crisps, texture, and some of the physical and chemicalproperties of a detailed analysis, the results showed that: hot air-vacuum-combined microwave drying to produce crisp ginseng The best piece sensory quality, texture, etc. are thebest. By statistical analysis of the difference between the data chips to determine the mostsuiTab. production processes ginseng. Taking into account the more practical processingproblems, while ensuring the production of the best quality ginseng crisp, unique flavor,comprehensive best, to be combined and dried produce.