Color protection technology for white ginger juice

Abstract

The invention discloses a color protection technology for white ginger juice. The color protection technology comprises the following steps: washing white ginger; cutting the washed white ginger into white ginger slices; pulping the white ginger slices so as to obtain serosity; leaching the serosity so as to obtain white ginger juice; and adding citric acid to the white ginger juice. According to the color protection technology disclosed by the invention, according to the characteristics of white ginger products, after the serosity is leached, the citric acid is added to the white ginger juice, so that the light absorption value of the white ginger juice is reduced, the white ginger juice is free from the influence of an oxidation reaction, the original color of the white ginger juice can still be maintained, and the production waste of the white ginger juice is effectively prevented due to brown stains; besides, the color protection technology has the advantages of being simple in technology, free from environment pollution and suitable for industrialized production.

Description

technical field [0001] The invention relates to a production process of white ginger juice, in particular to a color protection process of white ginger juice. Background technique [0002] Tongling white ginger is a rare local fine variety, with strong adaptability, good yield, excellent quality and unique use value. It is one of the "Eight Treasures" of Tongling and was listed as a tribute as early as the Northern Song Dynasty. It is famous at home and abroad for its characteristics of "large and thin skin, more juicy and less slag, crispy and tender meat, and strong fragrance", and it has the feeling of "overnight fragrance" after eating. White ginger is a food and medicine type and can be called "Chinese white ginger". [0003] In the prior art, there are many kinds of ginger juice beverages, most of which are made by beating ginger, filtering to obtain ginger juice, and then mixing other seasoning accessories to make ginger juice beverages. However, during the processi...

AI Technical Summary

Problems solved by technology

However, during the processing of white ginger juice, because the white ginger juice has more slag and less residue, so after beating, the amount of white ginger juice is more. Considering the production cost, it will not be processed immediately, and it is often necessary to stand for a period of time. time, but during the standing process, if the seal is not good enough to prevent light, the white ginger juice will be oxidized and often turn brown, which will cause it to be unable to be processed into ginger juice drinks in the later stage, resulting in serious losses