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A kind of processing method of concentrated ginger juice

A processing method and technology for concentrated juice, which are applied in the preservation of food ingredients as antimicrobials, food freezing, fresh-keeping of fruits and vegetables, etc., can solve problems such as enzymatic browning of contact areas, achieve a low browning index, reduce enzymatic browning, etc. variable, low activity

Active Publication Date: 2021-11-09
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The object of the present invention is to provide a processing method of concentrated ginger juice, which improves the juice yield of ginger by spraying and freezing with liquid nitrogen; through liquid nitrogen degassing and beating, it solves the problem of tissue damage and cell fragmentation during the beating process. , the contact area with the air increases, leading to serious enzymatic browning and other problems

Method used

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  • A kind of processing method of concentrated ginger juice
  • A kind of processing method of concentrated ginger juice
  • A kind of processing method of concentrated ginger juice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] (1) Raw material processing

[0032] Choose fresh ginger that is tender and thick without moth-eaten rot, wash off the soil and sundries with clean water, and peel and slice the cleaned ginger with a thickness of about 1cm;

[0033] (2) Liquid nitrogen spray freezing

[0034] The ginger treated in step (1) is sprayed with liquid nitrogen under the conditions of liquid nitrogen content of 0.001kg / s and freezing temperature of 0°C;

[0035] (3) Liquid nitrogen exhaust oxygen beating

[0036] Add water to the ginger treated in step (2) at a liquid-to-solid ratio of 1:3g / ml, add citric acid accounting for 1.6‰ of the water mass, and then use a crusher to crush the fresh ginger slices into a coarse slurry. During the beating process, liquid nitrogen was input for deoxygenation. The beating speed is 20000r / min, the time is 6min, the liquid nitrogen content is 0.001kg / s, and the temperature is 0°C;

[0037] (4) Complex enzymatic hydrolysis

[0038] Put the slurry treated ...

Embodiment 2

[0046] (1) Raw material processing

[0047] Choose fresh ginger that is tender and thick without moth-eaten rot, wash off the soil and sundries with clean water, and peel and slice the cleaned ginger with a thickness of about 1cm;

[0048] (2) Liquid nitrogen spray freezing

[0049] The ginger treated in step (1) is sprayed with liquid nitrogen at a liquid nitrogen content of 0.002kg / s and a freezing temperature of -5°C;

[0050] (3) Liquid nitrogen exhaust oxygen beating

[0051] Add water to the ginger treated in step (2) at a liquid-to-solid ratio of 1:4 g / ml, add citric acid accounting for 1.6‰ of the water mass, and then use a crusher to crush the fresh ginger slices into a coarse slurry. During the beating process, liquid nitrogen was input for deoxygenation. The beating speed is 22500r / min, the time is 5min, the liquid nitrogen content is 0.002kg / s, and the temperature is -5°C;

[0052] (4) Complex enzymatic hydrolysis

[0053] Put the slurry treated in step (3) in a...

example example 3

[0061] (1) Raw material processing

[0062] Choose fresh ginger that is tender and thick without moth-eaten rot, wash off the soil and sundries with clean water, and peel and slice the cleaned ginger with a thickness of about 1cm;

[0063] (2) Liquid nitrogen spray freezing

[0064] The ginger treated in step (1) is sprayed with liquid nitrogen at a liquid nitrogen content of 0.003kg / s and a freezing temperature of -10°C;

[0065] (3) Liquid nitrogen exhaust oxygen beating

[0066] Add water to the ginger treated in step (2) at a liquid-to-solid ratio of 1:5 g / ml, add citric acid accounting for 1.6‰ of the water mass, and then use a crusher to crush the fresh ginger slices into a coarse slurry. During the beating process, liquid nitrogen was input for deoxygenation. The beating speed is 25000r / min, the time is 4min, the liquid nitrogen content is 0.003kg / s, and the temperature is -10°C;

[0067] (4) Complex enzymatic hydrolysis

[0068] Put the slurry treated in step (3) ...

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Abstract

The invention discloses a processing method of concentrated ginger juice. The processing method comprises raw material processing, liquid nitrogen spray freezing, liquid nitrogen deoxygenation beating, compound enzyme enzymolysis, filtration and centrifugation, nanofiltration combined with reverse osmosis concentration, normal pressure Combined with cold plasma and ozone sterilization, high-quality ginger juice concentrate is finally obtained. The invention adopts the liquid nitrogen spray freezing technology, while improving the ginger juice yield and soluble solid content, and avoids the enzymatic browning of the ginger before squeezing the juice; adopts the liquid nitrogen degassing and beating method, and utilizes the liquid nitrogen vaporization to quickly exhaust oxygen and cool down The principle of beating is used to solve the problems of serious enzymatic browning caused by the broken tissue cells and the increase of the contact area with the air during the beating process of ginger; the concentrated ginger juice is sterilized by using atmospheric pressure cold plasma combined with ozone technology Treatment, while killing the spoilage bacteria in the ginger juice, the unique flavor and active substances in the ginger are maintained.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing method of concentrated ginger juice. Background technique [0002] Ginger ( ZingiberOfficinaleRosc ), also known as Dixin, white spicy cloud, is a perennial herbaceous plant of Zingiberaceae, and is an important economic crop in my country. Ginger was cultivated early in my country and widely distributed. At present, many famous production areas have been formed, mainly distributed in Shandong, Henan, Shaanxi, Guangdong, Jiangxi, Fujian and other provinces. Among them, the fresh ginger in Laiwu, Shandong and Fujian golden ginger are the most famous. The edible and medicinal part of ginger is its rhizome. The rhizome contains a variety of nutrients. Ginger rhizome contains ginger oil, essential oleoresin, gingerol, starch, dietary fiber, pigment and minerals and other nutrients. The dry matter reaches 1.32%-15.5% of the total content, and the tot...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/00A23L5/30A23B7/152
CPCA23B7/152A23V2002/00A23L5/30A23L19/09A23V2300/20A23V2250/128A23V2250/032A23V2200/10
Inventor 曾红亮李欣张怡郑宝东常青
Owner FUJIAN AGRI & FORESTRY UNIV
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