Production method for alcohol based ginger sterilization and refreshment liquid

A technology of alcohol-based ginger and its production method, which is applied in food preservation, food science, application, etc., can solve problems such as unsatisfactory use effects, and achieve the effects of simple production method, safe and reliable quality, and no environmental pollution

Inactive Publication Date: 2012-01-25
蒋文兰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The disadvantage of the above-mentioned patents is that the alcohol content of the "attapulgite alcohol preservative" is

Method used

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Comparison scheme
Effect test

Embodiment Construction

[0030] Below in conjunction with embodiment the present invention will be further described:

[0031] 1. The production method of alcohol-based ginger antiseptic and fresh-keeping liquid: ⑴Put the ginger mixture into the pulverizer for crushing, and the particle fineness after crushing is ≤0.2mm; ⑵Mix the crushed ginger mixture and edible alcohol and put it into a stainless steel container for soaking It is a gingerol mixture, the alcohol content of edible alcohol is controlled to be 70 degrees, and the ingredients of the gingerol mixture are made up of the following components by weight percentage: ginger mixture 62% and alcohol 38%, and the soaking time is controlled at 4 days; (3) soaked Add the ginger alcohol mixture into the filter press for pressure filtration, and the liquid obtained after the pressure filtration is the ginger alcohol extract; (4) add edible alcohol with an alcohol content ≥ 95 degrees to the ginger alcohol extract, and blend it into a semi-finished prod...

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Abstract

The invention discloses a production method for an alcohol based ginger sterilization and refreshment liquid. The technical scheme is that: the production method comprises the following steps of: mixing a smashed ginger mixture and edible alcohol, adding the ginger and edible alcohol mixture into a stainless steel container for immersion, filter-pressing, blending and dehydration; and potting the treated ginger and edible alcohol mixture so as to form the alcohol based ginger sterilization and refreshment liquid finished product. The alcohol based ginger sterilization and refreshment liquid consists of ginger, caraway, chive, chufa, cordate houttuynia, burdock, liquorice and alcohol. Active ingredients of the alcohol based ginger sterilization and refreshment liquid are released slowly and infiltrated into all spaces in a food package so as to form a layer of sterilization and refreshment film on the surface of a food; after the sterilization and refreshment film is contacted with the food with a higher water content, the alcoholic strength of the sterilization and refreshment film is more than or equal to 70 degrees, so the optimal sterilization concentration can be kept for a long time and aims of sterilization and refreshment for the food in the shelf life can be fulfilled; furthermore, the sterilization and refreshment liquid is efficient; and the alcohol based ginger sterilization and refreshment liquid is applicable to sterilization and refreshment for fresh meat and aquatic products.

Description

technical field [0001] The invention relates to a bactericidal fresh-keeping liquid, in particular to a production method of an alcohol-based ginger sterilizing and fresh-keeping liquid. Background technique [0002] The invasion of bacteria, mold, yeast and other microorganisms is the main factor of food spoilage, so in the process of food production, processing and storage, preservatives have very important application value, but because synthetic food additives have certain toxic and side effects, people Tend to choose safe natural food preservatives. [0003] Moisture changes in food during the shelf life often lead to changes in food quality. For example, during the storage of fresh fruits and vegetables, due to the evaporation of water, the appearance of fruits and vegetables will shrivel and shrink, the freshness and crispness will decrease, and the commodity value will also decrease. The reduction or even loss of the product; and cakes, bread and other products with...

Claims

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Application Information

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IPC IPC(8): A23L3/349
Inventor 蒋文兰周可为许盛英许庆华
Owner 蒋文兰
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