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Preparation method of sweet and sour gingers with small nutrient loss

A technology of nutrient loss and sweet and sour, which is applied in the field of preparation of sweet and sour ginger with less nutrient loss, can solve problems such as nutrient loss, and achieve the effects of less nutrient loss, good taste, and refreshing taste

Inactive Publication Date: 2018-11-23
铜陵白姜发展有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Sweet and sour ginger has a hot and sour taste, so it can be used as a first-class seasoning to prepare beverages and dishes. However, there are currently disadvantages of nutrient loss, which need to be solved urgently

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A preparation method of sweet and sour ginger with little nutrient loss, comprising the steps of:

[0021] S1, removing impurities from fresh ginger, removing its branches and buds, cleaning, peeling, and air-drying until the water content is 20wt%, to obtain the first material;

[0022] S2. Stir 2kg of etherified starch, 10kg of soybean protein, and 140kg of deionized water for 10 minutes. The stirring temperature is 80°C, and the temperature is lowered to 43°C. The pH value of the system is adjusted to 7.2-8, and 0.16kg of recombinant Anabaena lipoxygenase is added. Stir for 1h, spray dry to obtain the second material;

[0023] S3. Mix 130kg of the first material, 1kg of the second material, 8kg of sucralose, 10kg of white granulated sugar, and 30kg of salt evenly, marinate for 12 hours, spread it evenly on the drying field without accumulation, expose to the sun until it shrinks and turns white, and then Turn it over and expose it to the sun to make it shrink and tu...

Embodiment 2

[0025] A preparation method of sweet and sour ginger with little nutrient loss, comprising the steps of:

[0026] S1, removing impurities from fresh ginger, removing its branches and buds, cleaning, peeling, and air-drying until the water content is 30wt%, to obtain the first material;

[0027] S2. Stir 1 kg of etherified starch, 22 kg of soybean protein, and 100 kg of deionized water for 16 minutes. The stirring temperature is 70°C, then lower the temperature to 48°C, adjust the pH of the system to 7.2-8, and add 0.12 kg of recombinant Anabaena lipoxygenase Stir for 3h, spray dry to obtain the second material;

[0028] S3. Mix 100kg of the first material, 4kg of the second material, 2kg of sucralose, 20kg of white sugar, and 20kg of salt evenly, marinate for 15 hours, spread it evenly on the drying field without accumulation, expose to the sun until it shrinks and turns white, and then Turn it over and expose it to the sun to make it shrink and turn white, wash it with water...

Embodiment 3

[0030] A preparation method of sweet and sour ginger with little nutrient loss, comprising the steps of:

[0031] S1. Remove impurities from fresh ginger, remove its branches and buds, clean, peel, and air-dry until the water content is 22wt%, to obtain the first material;

[0032] S2. Stir 1.8kg of etherified starch, 12kg of soybean protein, and 130kg of deionized water for 12 minutes. The stirring temperature is 77°C, and the temperature is lowered to 44°C. The pH value of the system is adjusted to 7.2-8, and 0.15kg of recombinant Anabaena fat oxygenation is added. The enzyme was stirred for 1.5h, and spray-dried to obtain the second material;

[0033] S3. Mix 120kg of the first material, 2kg of the second material, 6kg of sucralose, 12kg of white sugar, and 28kg of salt evenly, marinate for 13 hours, spread it evenly on the drying field without accumulation, expose to the sun until it shrinks and turns white, and then Turn it over and expose to the sun to make it shrink an...

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Abstract

The invention discloses a preparation method of sweet and sour gingers with small nutrient loss. The preparation method comprises the following steps: taking fresh gingers and removing impurities; removing buds and washing and cleaning; peeling and drying with air to obtain a first material; stirring etherified starch, soybean protein and de-ionized water, and cooling; regulating the pH (Potentialof Hydrogen) of a system to 7.2 to 8; adding recombinant anabaena lipoxygenase and stirring; spraying and drying to obtain a second material; uniformly mixing the first material, the second material,sucralose, white granulated sugar and table salt and uniformly mixing; pickling, and uniformly leveling on a seasoning yard, without stacking; solarizing under sunlight and shrinking until the gingers become white; then overturning and solarizing to shrink until the gingers become white; washing with clean water and airing; then adding table vinegar, Chinese prickly ash and five-spice powder anduniformly mixing; sealing and standing to obtain the sweet and sour gingers with the small nutrient loss. The preparation method disclosed by the invention is simple in technology and convenient to operate and has small nutrient substance loss; the quality guarantee time of the obtained sweet and sour gingers is relatively long; meanwhile, the sweet and sour gingers have a fragrant, tasty and refreshing mouthfeel, are tender and crispy as bamboo shoots, have a unique flavor and abundant nutrients and are convenient for promotion and selling.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing sweet and sour ginger with less nutrient loss. Background technique [0002] "Eat radish in winter and ginger in summer to keep you healthy all year round", this is a popular saying in our country. Ginger has many effects, rich in vitamin C, can reduce phlegm and relieve cough, promote body fluid and strengthen stomach. It is used for loss of appetite, vitamin deficiency, Symptoms such as heatstroke and polydipsia have the reputation of "the holy medicine for vomiting". Especially in summer, eating some ginger properly can inhibit the growth of gastrointestinal bacteria. Ginger also has the effect of killing oral and intestinal pathogenic bacteria. [0003] Sweet and sour ginger can be used as a first-class seasoning because of its hot and sour taste, and can be used to prepare beverages and dishes. However, there are currently disadvantages of nutr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20
CPCA23L19/20Y02A40/90
Inventor 苏义海
Owner 铜陵白姜发展有限责任公司
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