Drying process of ginger - ensuring the quality of ginger slices

In the encyclopedia, ginger is considered to be a nutritious plant, rich in volatile oils, gingerol, vitamin C and other ingredients. This makes ginger not only have a unique position in seasoning, but also provides multiple health benefits for human health.

 

The total time for the entire batch drying is about 22 hours. Drying degree, the surface of the ginger slices is moist in the early stage, and as time goes on, the ginger slices gradually change from soft and glutinous to dry and hard, the color changes from bright yellow to light yellow, and the texture becomes brittle. When the ginger slices can be broken by light bending and there is no obvious wet mark on the cross section, the ideal drying state is basically achieved. Regular inspections can fine-tune parameters such as temperature and ventilation according to actual conditions to ensure stable drying quality.

 

This ginger drying process has significant advantages. The large-scale batch processing capacity is in line with industrial production. Precise temperature control and ventilation ensure that the ginger is of high quality and the nutrients are well retained. Dried ginger is widely used in food seasoning, tea recipes, and Chinese herbal medicine preparation. With the optimization and improvement of the process, it is continuously expanded to the food industry to process ginger powder and ginger snacks, and the pharmaceutical field provides raw materials for ginger preparations, deep processing industry chain, and releases greater economic value.

 

The choice of drying method and the choice of drying heat source will have a certain impact on the cost of drying processing and equipment cost! Compared with traditional drying, the current heat pump drying is more energy-saving and power-saving, environmentally friendly and efficient, and the quality of dried ginger slices is greatly improved, which is also the reason why ginger dryers are becoming more and more popular.