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Production method of sweet sour tender ginger slices suitable for diabetics

A production method and diabetes technology, applied in the fields of application, food preparation, food science, etc., to meet the needs of nutrition, disease prevention, and improve taste

Inactive Publication Date: 2015-06-10
万春燕
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The benefits of ginger to diabetics are obvious, but in real life, ginger is pungent and has a lot of fiber and poor taste. In order to give full play to the function of ginger, it is necessary to develop a kind of ginger that can not only improve the taste but also meet the nutritional needs of different groups of people. sweet and sour young ginger slices

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A kind of production method of sweet and sour young ginger slices applicable to diabetics, its concrete steps are as follows:

[0036] (1) Cleaning: Harvest the tender ginger with a growth period of 100-110 days, wash it with water for 6 minutes, clean it, and set it aside;

[0037](2) Pickling: Pickle 100 parts of young ginger, 10 parts of table salt, and 1 part of citric acid obtained in step (1), and fully circulate the salt water at the initial stage of salting to ensure that the pickling solution is uniform and the pH value of the pickling solution is 2.8;

[0038] (3) Peeling: mechanically peel the young ginger that has been pickled in step (2) for 25 minutes;

[0039] (4) Cutting: Cut the peeled young ginger in step (3) with a slicer to obtain young ginger slices;

[0040] (5) Desalination: desalinate the young ginger slices obtained in step (4) with flowing 1% citric acid water within 24 hours, the salinity drops to 2 degrees, and the pH is 5.8 to stop desalti...

Embodiment 2

[0047] A kind of production method of sweet and sour tender ginger slices applicable to diabetics, its concrete steps are as follows:

[0048] (1) Cleaning: Harvest young ginger with a growth period of 100-110 days, wash it with water for 6 minutes, clean it, and set it aside;

[0049] (2) Pickling: Pickle 100 parts of young ginger, 10 parts of table salt, and 1 part of citric acid obtained in step (1), and fully circulate the salt water at the initial stage of salting to ensure that the pickling solution is uniform and the pH value of the pickling solution is 2.8;

[0050] (3) Peeling: mechanically peel the young ginger that has been pickled in step (2) for 25 minutes;

[0051] (4) Cutting: Cut the peeled young ginger in step (3) with a slicer to obtain young ginger slices;

[0052] (5) Desalination: desalinate the young ginger slices obtained in step (4) with flowing 1% citric acid water within 24 hours, the salinity drops to 2 degrees, and the pH is 5.8 to stop desalting;...

Embodiment 3

[0059] A kind of production method of sweet and sour tender ginger slices applicable to diabetics, its concrete steps are as follows:

[0060] (1) Cleaning: Harvest young ginger with a growth period of 110-120 days, wash it with water for 5 minutes, clean it, and set it aside;

[0061] (2) Pickling: pickle 100 parts of young ginger, 11 parts of salt and 0.9 part of citric acid obtained in step (1), and fully circulate the salt water at the initial stage of salting to ensure that the pickling solution is uniform and the pH value of the pickling solution is 3.0;

[0062] (3) Peeling: mechanically peel the young ginger that has been pickled in step (2) for 20 minutes;

[0063] (4) Cutting: Cut the peeled young ginger in step (3) with a slicer to obtain young ginger slices;

[0064] (5) Desalination: desalinate the young ginger slices obtained in step (4) with flowing 1% citric acid water within 24 hours, the salinity drops to 2.5 degrees, and the pH is 5.7 to stop desalination;...

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Abstract

The invention discloses a production method of sweet sour tender ginger slices suitable for diabetics. The production method comprises the following steps: adding table salt and citric acid into a raw material of tender gingers with a growth period of 100-130 days to perform pickling; sequentially performing peeling, cutting, desalination with 1% citric acid water, cellulase treatment, enzyme deactivation and cooling; and then adding a sweetening agent and a sour agent meeting dietary requirements of the diabetics and other seasonings to obtain seasoning liquor, and uniformly stirring and packaging to obtain a food. The sweet sour tender ginger slices produced by the production method disclosed by the invention can keep the nutritional ingredients of the gingers, are sour, sweet, tasty and refreshing in taste, can stimulate the appetite and promote salivation, and have no residues after eating, so that the sweet sour tender ginger slices are a food which not only can meet mouthfeel but also can ensure the nutrient requirements of the diabetics.

Description

technical field [0001] The invention relates to a processing method of vegetable ginger, in particular to a production method of sweet and sour young ginger slices suitable for diabetic patients. Background technique [0002] Ginger, plant of Zingiberaceae Zingiberaceae, also known as "Zingiber officinale"; rhizome with yellow-green flowers and pungent fragrance. It is an important traditional Chinese medicinal material. According to ancient medical books, ginger has a pungent taste, slightly warm air, and is non-toxic. Ginger can benefit the spleen and appetizers, warm the meridian and dispel cold, and regulate abdominal pain, vomiting and diarrhea. Modern pharmacological research believes that ginger contains volatile oil, gingerol and other ingredients, which can promote blood circulation in the human body, excite the nervous system, help dispel wind and cold, and strengthen the digestive function of the gastrointestinal tract. The researchers' animal experiments sho...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/214A23L1/29A23L19/10A23L33/00
Inventor 万春燕时玉静朱立贵万松军孙常忠邱法武段夕礼李桂凤
Owner 万春燕
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