Preparation method of fresh ginger cake

A production method and technology of ginger cake, which are applied in confectionery, confectionery industry, food science and other directions, can solve the problems of small ginger market and monotonous product model, and achieve the effects of rich nutritional value, good chewing taste and broad market prospect.

Inactive Publication Date: 2014-04-30
LIUZHOU BOLONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, ginger in the Chinese market is mainly distributed in three types of products: fresh ginger, pickled products and hard candy. The product model is monotonous, which directly causes the market for ginger to be narrow. Research and development of a new ginger processing product is to expand and enrich ginger products. One of the effective solutions in the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1 makes fresh ginger cake

[0018] Proceed as follows:

[0019] (1) 15kg of fresh ginger is cleaned, peeled, and crushed to obtain ginger slag (with a pulverizer), for subsequent use;

[0020] (2) Add 6 kg of water to the above-mentioned ginger dregs, adjust the pH value to 4 with acetic acid to obtain a mixture of ginger dregs, beat (with a beater) to obtain ginger pulp, and set aside;

[0021] (3) get 50kg brix and be 80% maltose syrup, pour in the sandwich pot, be heated to boiling, for subsequent use;

[0022] (4) Pour the ginger slurry obtained in step (2) into the boiling maltose syrup, stir to make it evenly mixed, and heat to boiling to obtain a mixed slurry for subsequent use;

[0023] (5) get 0.75kg carrageenan, add the water of 10kg to make carrageenan dilution, and add the potassium sorbate of 25g in the carrageenan dilution, for subsequent use;

[0024] (6) adding the carrageenan dilution in step (5) into the boiling mixed slurry obtained in s...

Embodiment 2

[0026] Embodiment 2 makes fresh ginger cake

[0027] Proceed as follows:

[0028] (1) 17kg of fresh ginger is cleared, peeled, and crushed to obtain ginger residue (with a pulverizer), for subsequent use;

[0029] (2) Add 7.5kg of water to the above-mentioned ginger slag, adjust the pH value to 3.5 with acetic acid to obtain the ginger slag mixture, beat (with a beater) to obtain ginger pulp, and set aside;

[0030] (3) get 50kg brix and be 80% maltose syrup, pour in the sandwich pot, be heated to boiling, for subsequent use;

[0031] (4) Pour the ginger slurry obtained in step (2) into the boiling maltose syrup, stir to make it evenly mixed, and heat to boiling to obtain a mixed slurry for subsequent use;

[0032] (5) get 1kg carrageenan, add the water of 20kg to make carrageenan dilution, and add the potassium sorbate of 25g in the carrageenan dilution, for subsequent use;

[0033] (6) adding the carrageenan dilution in step (5) into the boiling mixed slurry obtained in s...

Embodiment 3

[0035] Embodiment 3 makes fresh ginger cake

[0036] Proceed as follows:

[0037] (1) 25kg of fresh ginger is cleaned, peeled, and crushed to obtain ginger slag (with a pulverizer), for subsequent use;

[0038] (2) Add 10kg of water to the above-mentioned ginger dregs, adjust the pH value to 4 with acetic acid to obtain a mixture of ginger dregs, beat (with a beater) to obtain ginger pulp, and set aside;

[0039] (3) get 100kg brix and be 80% maltose syrup, pour in the jacketed pot, be heated to boiling, for subsequent use;

[0040] (4) Pour the ginger slurry obtained in step (2) into the boiling maltose syrup, stir to make it evenly mixed, and heat to boiling to obtain a mixed slurry for subsequent use;

[0041] (5) get 1.5kg carrageenan, add the water of 30kg to make carrageenan dilution, and add the potassium sorbate of 50g in the carrageenan dilution, for subsequent use;

[0042] (6) adding the carrageenan dilution in step (5) into the boiling mixed slurry obtained in s...

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PUM

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Abstract

The invention discloses a preparation method of a fresh ginger cake. The preparation method comprises the following steps: (1), washing, peeling and grinding fresh gingers to obtain ginger slag; (2), adding water into the ginger slag and pulping, thereby obtaining ginger pulp; (3), taking malt syrup and heating till boiling; (4), pouring the ginger pulp into the malt syrup and heating till boiling, thereby obtaining a mixed pulp solution; (5), taking carrageenan, adding water into the carrageenan to prepare a carrageenan diluent, and adding potassium sorbate into the carrageenan diluents; (6), adding the carrageenan diluents into the mixed pulp solution, heating to 80 DEG C and then stopping heating to obtain a ginger-maltose mixed solution; (7) naturally cooling the ginger-maltose mixed solution to room temperatures, solidifying the ginger-maltose mixed solution to obtain a ginger cake rich in water, and then roasting the ginger cake rich in water to obtain the fresh ginger cake. According to the preparation method of the fresh ginger cake, the fresh gingers are used as raw materials and prepared into the fresh ginger cake, so that the forms of processed products of the fresh gingers are enriched; the fresh ginger cake is rich in nutrition value; the nutrition values and medicinal values of the fresh gingers are retained; meanwhile, the taste of the maltose is mixed; the fresh ginger cake is delicious, good in taste; predictably, the fresh ginger cake is broad in market prospect.

Description

technical field [0001] The invention relates to a preparation method of fresh ginger cake. Background technique [0002] Ginger, also known as ginger, white ginger, Sichuan ginger. Ginger is the rhizome of Zingiberaceae Zingiber officinale, a perennial herb, and the edible part is a hypertrophic rhizome. Ginger is originally produced in China, and it can be harvested twice, young ginger is harvested in early autumn, and old ginger is harvested in late autumn. Ginger is an extremely important condiment and is rarely eaten alone as a vegetable. It is also an important Chinese herbal medicine, has a hair growth effect, and is also a beneficial health product for the cardiovascular system. The fresh or dried rhizome can be used as a condiment ginger and brewed as one of the traditional Chinese medicinal materials, and can also be brewed as herbal tea. Ginger juice can also be used to make sweets, such as ginger candy, ginger milk, ginger mother tea, etc. [0003] At present...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
Inventor 韦明辉覃小华韦家台廖荣平黄万乐邓玉昭韦家令
Owner LIUZHOU BOLONG FOOD
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