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Processing method for fresh ginger

A ginger and steaming technology, which is applied in the field of processing Chinese herbal medicines, can solve the problems of changes in the dissolution of beneficial ingredients, different content and types of beneficial ingredients, and achieve the effects of promoting dissolution, protecting fineness, and excellent color and appearance

Active Publication Date: 2017-12-08
CHENGDU INST OF CHINESE HERBAL MEDICINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] It is currently known that the use of heating can promote the transformation of gingerol into shogaol and zingiberone, but different heating methods and combinations of heating parameters will bring about changes in the dissolution of beneficial ingredients, resulting in the loss of beneficial ingredients in processed ginger products. The content and composition of the species are different

Method used

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  • Processing method for fresh ginger
  • Processing method for fresh ginger
  • Processing method for fresh ginger

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) Net system: get 6-gingerol, 8-gingerol and 10-gingerol total content to be 1mg / g, wherein 6-gingerol content is the fresh ginger within 20 days after harvesting of 0.5mg / g is ginger Raw materials, wash away the sediment and remove impurities;

[0022] (2) Exhaust the air: transfer the cleaned ginger in step (1) into the steamer, rapidly raise the temperature to around 100°C, and open the exhaust valve of the steamer after 2 minutes to discharge the air and water vapor;

[0023] (3) Airtight steaming: in airtight step (2) in the steamer after exhausting the air, steam the ginger at 110° C. for 3 hours;

[0024] (4) Stuffing: After the airtight steaming is completed, keep the airtight stuffing, after cooling it, open the steamer;

[0025] (5) Drying: spread the stuffed ginger 5-10cm thick, dry the moisture to 50% at 50°C, gradually increase the temperature to 70°C, control the moisture between 6%-13%, and obtain processed ginger products .

Embodiment 2

[0027] The difference between embodiment 2 and embodiment 1 is only in step (3):

[0028] (3) Airtight steaming: in airtight step (2) steam the ginger in an airtight steamer at 120° C. for 3 hours.

Embodiment 3

[0030] The difference between embodiment 3 and embodiment 1 is only in step (3):

[0031] (3) Airtight steaming: in airtight step (2) steam the ginger in an airtight steamer at 120° C. for 4 hours.

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Abstract

The invention discloses a processing method for fresh ginger. The processing method comprises the following steps that (1) cleansing is conducted, specifically, a fresh ginger raw material is taken, silt is washed away, and impurities are removed; (2) air is discharged, specifically, the cleansed fresh ginger is transferred into a steamer, and air and steam in the steamer are discharged; (3) closed steaming is conducted, specifically, the fresh ginger is subjected to closed steaming through the closed and air-discharged steamer under 100-130 DEG C for 2-4 h; (4) stewing is conducted, specifically, after closed steaming is completed, closed stewing is kept, the fresh ginger is naturally cooled, and then the steamer is opened; and (5) drying is conducted, specifically, the stewed fresh ginger is dried, and moisture is controlled to be 6%-13%. Through the specific fresh ginger processing method and technological parameters, dissolution of beneficial components in the fresh ginger is facilitated, the total content of gingerol is increased, gingerol components are promoted to be converted into shogaol components, the total content of shogaol is increased, the contents of water-soluble extracts and volatile oil are greatly increased, and meanwhile the color of a product is protected, so that the color appearance of the product is more excellent.

Description

technical field [0001] The invention belongs to the technical field of processing traditional Chinese medicinal materials, and relates to a method for processing ginger. Background technique [0002] Ginger is the fresh rhizome of Zingiber officinale Rosc., a Zingiber officinale Rosc. Its traditional processed products include dried ginger, stewed ginger, ginger charcoal, etc., which are dried, boiled (wrapped), and sanded (soil) respectively. Stir fry to a certain degree, fry charcoal and so on. [0003] The chemical composition of ginger includes polysaccharides, ginger protein, flavonoids, gingerols, and volatile oils. Gingerols (containing 3-methoxy-4-hydroxyphenyl functional group in the structure) are recognized active ingredients in ginger, and their types include gingerol, shogaol and zingerone. [0004] It is currently known that the use of heating can promote the conversion of gingerol into shogaol and zingiberone, but different heating methods and combinations o...

Claims

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Application Information

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IPC IPC(8): A61K36/9068
CPCA61K36/9068A61K2236/13A61K2236/17
Inventor 胡攀曹冬夏厚林沈刚陈志敏郑午金冶林勇李杰
Owner CHENGDU INST OF CHINESE HERBAL MEDICINE
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