Preparation method of corn protein water retention agent for tender ginger pickled products

A technology of corn protein and pickled products, which is applied in the fields of protecting fruits/vegetables with a coating protective layer, food ingredients as taste improvers, food ingredients as odor improvers, etc., which can solve the problems of ginger taste damage and bad taste , to achieve the effect of simple method, enhanced appearance integrity and good hydrophilic effect

Inactive Publication Date: 2019-01-11
安徽铜雀二乔生物科技有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Young ginger is the most popular in people’s daily life. It is delicious and delicious. Traditional edible ginger is mainly used in cooking. In order to increase the shelf life of young ginger, the method of pickling is generally used, which directly leads to the basic damage of the original taste of ginger and leads to bad taste. good

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A method for preparing a zein water-retaining agent for pickled ginger products, comprising the following steps: stirring 12kg zein and 100kg of an ethanol solution with a concentration of 62wt% for 44min at a stirring speed of 200r / min at a stirring temperature of 70°C, adding 2kg of ester The starch was stirred for 20 minutes, the stirring temperature was 90°C, the pH value of the system was adjusted to 5-6, the temperature was raised to 150°C and stirred for 1 minute, and cooled to obtain a zein water retaining agent for pickled ginger.

[0023] A preparation method of pickled ginger, comprising the steps of:

[0024] S1. Mix 80kg rice vinegar, 20kg brown sugar, 25kg amomum powder, 1kg monosodium glutamate, 4kg chicken essence, 2kg refined salt, 2kg red peppercorns, 2kg green peppercorns, 4kg cloves, 2kg peppercorns, 3kg grass fruit, 0.4kg monk fruit, add 400kg water, After boiling with strong fire, simmer for 2 hours with slow fire to obtain soaking liquid;

[0025...

Embodiment 2

[0027] A method for preparing a zein water-retaining agent for pickled ginger, comprising the following steps: stirring 18kg zein and 60kg of an ethanol solution with a concentration of 75wt% for 32min at a stirring speed of 300r / min at a stirring temperature of 65°C, adding 5kg of ester The starch was stirred for 12 minutes, the stirring temperature was 98°C, the pH value of the system was adjusted to 5-6, the temperature was raised to 140°C and stirred for 4 minutes, and cooled to obtain a zein water retaining agent for pickled ginger.

[0028] A preparation method of pickled ginger, comprising the steps of:

[0029] S1. Mix 40kg rice vinegar, 40kg brown sugar, 12kg amomum powder, 5kg monosodium glutamate, 1kg chicken essence, 10kg refined salt, 1kg red pepper, 4kg green pepper, 1kg clove, 4kg pepper, 1kg grass fruit, 1.2kg monk fruit, add 200kg water, After boiling with strong fire, simmer for 4 hours to obtain soaking liquid;

[0030] S2. Soak 30kg of young ginger in 75kg...

Embodiment 3

[0032] A method for preparing a zein water-retaining agent for pickled ginger products, comprising the following steps: stirring 16kg zein and 70kg of an ethanol solution with a concentration of 70wt% for 36min at a stirring speed of 280r / min at a stirring temperature of 66°C, adding 4kg of ester The starch was stirred for 14 minutes, the stirring temperature was 96°C, the pH value of the system was adjusted to 5-6, the temperature was raised to 142°C and stirred for 3 minutes, and cooled to obtain a zein water retaining agent for pickled ginger.

[0033] A preparation method of pickled ginger, comprising the steps of:

[0034] S1. Mix 50kg rice vinegar, 35kg brown sugar, 14kg amomum powder, 4kg monosodium glutamate, 2kg chicken essence, 8kg refined salt, 1.3kg red peppercorns, 3.5kg green peppercorns, 2kg cloves, 3.5kg peppercorns, 1.5kg Caoguo, 1kg monk fruit, add 260kg of water, boiled with strong fire and then simmered for 3.5 hours to obtain soaking liquid;

[0035] S2. ...

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PUM

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Abstract

The invention discloses a preparation method of a corn protein water retention agent for tender ginger pickled products. The preparation method comprises the following steps: stirring corn protein andan ethanol solution, adding esterified starch, performing stirring, adjusting the pH value of the system to 5-6, and performing heating, stirring and cooling to obtain the corn protein water retention agent for the tender ginger pickled products. The invention also discloses a preparation method of the tender ginger pickled products, and the preparation method comprises the following steps: mixing rice vinegar, brown sugar, fructus amomi powder, monosodium glutamate, chicken essence, refined salt, red pricklyash, green pricklyash, cloves, pepper, fructus tsaoko and fructus momordicae, addingwater, performing boiling with strong fire, and then performing boiling with soft fire to obtain a soaking solution; and soaking tender ginger in the soaking solution, draining off the tender ginger,adding the corn protein water retention agent for the tender ginger pickled products, prepared by the preparation method of the corn protein water retention agent for the tender ginger pickled products according to any one of claims 1-5, and performing uniform stirring, packaging and sterilizing to obtain the tender ginger pickled products. When the surfaces of the tender ginger pickled products are coated by the water retention agent, the water retention agent has moderate stickiness and good hydrophilic effect.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing a zein water-retaining agent for pickled ginger. Background technique [0002] Young ginger is a common agricultural product with a pungent taste and can be eaten raw or cooked. It can be used as a garnish or marinade for dishes, and it is delicious. It has a wide range of uses, and is not only a good condiment and condiment, but also a good medical and health care product; it can be eaten raw or stuffed. The ancients called it "wishing the soil in the vegetables". It can treat or assist in the treatment of various diseases, and is a good food therapy product. [0003] Young ginger is the most popular in people’s daily life. It is delicious and delicious. Traditional edible ginger is mainly used in cooking. In order to increase the shelf life of young ginger, the method of pickling is generally used, which directly leads to the basic damage of th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/206A23L29/219A23L19/20A23L27/00A23B7/16
CPCA23B7/16A23V2002/00A23L19/20A23L27/00A23L29/206A23L29/219A23V2200/16A23V2200/14A23V2200/15
Inventor 苏义海
Owner 安徽铜雀二乔生物科技有限责任公司
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