Drying Quality Control Technology And Storage Stability Of Ginkgo Powder

Ginkgo(ginkgo seed)is medicine and food homologous,with the unique value of nutrition,health care and medicinal.Ginkgo powder as a base of food and health care,can extend the shelf life of ginkgo,reduce the cost of storage,transportation,packaging and so on,improve the comprehensive utilization of ginkgo.Modern new drying technology and energy saving technology can improve the drying efficiency and quality of ginkgo powder,which is the key to promote the processing and application of high quality ginkgo powder.This article use Shandong Tancheng fresh ripe ginkgo as raw material,studied the effect of drying method on the quality of ginkgo seed,optimized microwave vacuum-hot air combined drying process technical parameters of ginkgo powder.And studied the storage quality stability of ginkgo powder and superfine ginkgo powder.The main findings and conclusions are as follows:1.The effect of drying method on the quality of ginkgo seed: The ginkgo powder was prepared by spraying,hot air,vacuum freezing and vacuum microwave-hot air drying method.Studied the effect of drying process on the physicochemical,sensory and functional components of ginkgo powder.The results showed that the drying time of MV-HAD was short,good water holding capacity and oil holding capacity,not easy to moisture caking,high content of ginkgo flavonoids,low energy consumption and high efficiency,better economic applicability.SD ginkgo powder's particle size is small,water holding capacity,swelling capacity and water solubility is better,lighter color,poor mobility,easy to moisture caking.HAD ginkgo powder is better fluidity,large bulk density and difficult to absorb moisture agglomeration,larger diameter,poor in water holding capacity,swelling force and water solubility,ginkgo flavonoids and protein loss more.Color of VFD powder maintain the best,the loss of nutrients at least and the largest energy consumption.2.Optimization of microwave vacuum-hot air combined drying technology of ginkgo powder: Take the moisture content,color value,total flavonoid content and protein content of ginkgo were as index,to studied the effect of cut degree on the quality of MV-HAD ginkgo,the optimum cutting degree of the dry microwave dried ginkgo was determined as half ginkgo seed.Take the moisture content,total flavonoid content and b value of ginkgo were as optimized index,when the vacuum is fixed at 70 kPa,the response surface optimization vacuum microwave drying process parameters are as follows: microwave drying time is 13.30 min,microwave power is 700 W and the loading capacity is 125 g.The predicted content of ginkgo total flavonoids in dry basis is 2.244 mg/g,the predicted value of water content in wet basis is 20.6% and b value is 51.135.Consider color value,total flavonoid content and drying time as index,determined the combined hot air drying suitable temperature is 70?.In five minute has the highest efficiency of ultrafine grinding,the ginkgo powder has the best solubility,total flavonoids and crude fat dissolution rate is highest,total flavonoid content in dry basis is 2.326 mg/g,crude fat content in dry basis is 4.550 g/100 g.3.Storage stability of ginkgo powder: Ginkgo powder and ultrafine powder storage at 4?,25? for 3 months.The results show that: Low temperature is conducive to maintain color,nutrition quality and aroma of ginkgo powder,In of water content increased faster,water content increases faster at 4? refrigerator conditions,accelerating the moisture agglomeration of the ginkgo powder;water content of ultra-fine powder increased rapidly than coarse powder at the same storage temperature,and protein,crude fat,total flavonoid lossed exacerbated,and ultrafine powder at low temperature is easier appeared agglomeration phenomenon than the coarse powder;the smell and tissue state deterioration change bad ahead of time of ultra-fine powder storage at high temperature than coarse powder.Both under 4?and 25? storage conditions,the optimal storage period of ginkgo powder is 60 d,the optimum storage period of ginkgo superfine powder is 45 d.