Water-retaining agent used for pickling sour-sweet tender ginger and preparation method thereof

A technology of water-retaining agent and Zijiang, which is applied in the field of water-retaining agent for pickling sweet and sour Zijiang and its preparation, can solve the problems of nutrient loss and difficult storage of Zijiang, and achieve a fresh and refreshing taste, easy promotion and sales, and long shelf life long 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] Fresh ginger is not easy to store, and it can be processed into pickled ginger to realize the comprehensive utilization of ginger. It is convenient to eat and store, but the loss of nutrients is small, so it needs to be solved urgently

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A method for preparing a water-retaining agent for pickling sweet and sour ginger, comprising the following steps: stirring 8kg of whey protein, 0.4kg of soybean lecithin, and 60kg of water for 30 minutes at a stirring temperature of 45°C and a stirring speed of 1900r / min, adding 10kg Corn starch and 16 kg of sodium alginate were stirred for 40 minutes at a stirring temperature of 75°C, and the pH value of the system was adjusted to 5-5.8. Stirring was continued for 15 minutes at a stirring speed of 950 r / min, and cooled to obtain a water-retaining agent for pickling sweet and sour ginger.

[0022] A method for pickling sweet and sour ginger, comprising the steps of:

[0023] S1. Take fresh ginger, clean it, soak it in a 2wt% salt solution, let it stand for 30 hours, take it out, and dry it to obtain pretreated ginger;

[0024] S2. Mix 100kg of pretreated ginger, 3kg of salt, 18kg of glutinous rice wine, 8kg of malic acid, 16kg of white sugar, and 260kg of water, seal a...

Embodiment 2

[0026] A method for preparing a water-retaining agent for pickling sweet and sour ginger, comprising the following steps: stirring 12kg of whey protein, 0.2kg of soybean lecithin, and 120kg of water for 20 minutes at a stirring temperature of 55°C and a stirring speed of 1500r / min, adding 20kg Corn starch and 8 kg of sodium alginate were stirred for 60 minutes at a stirring temperature of 55°C, and the pH value of the system was adjusted to 5-5.8. Stirring was continued for 25 minutes at a stirring speed of 850 r / min, and cooled to obtain a water-retaining agent for pickling sweet and sour ginger.

[0027] A method for pickling sweet and sour ginger, comprising the steps of:

[0028] S1. Take fresh ginger, clean it, soak it in a 4wt% salt solution, let it stand for 20 hours, take it out, and dry it to obtain pretreated ginger;

[0029] S2. Mix 100kg of pretreated ginger, 6kg of salt, 14kg of glutinous rice wine, 16kg of malic acid, 8kg of white sugar, and 320kg of water, seal ...

Embodiment 3

[0031] A method for preparing a water-retaining agent for pickling sweet and sour ginger, comprising the following steps: stirring 11kg of whey protein, 0.25kg of soybean lecithin, and 100kg of water for 22min at a stirring temperature of 52°C and a stirring speed of 1600r / min, adding 17kg Corn starch and 10 kg of sodium alginate were stirred for 55 minutes at a stirring temperature of 60°C, and the pH value of the system was adjusted to 5-5.8. Stirring was continued for 22 minutes at a stirring speed of 880 r / min, and cooled to obtain a water-retaining agent for pickling sweet and sour ginger.

[0032] A method for pickling sweet and sour ginger, comprising the steps of:

[0033] S1. Take fresh ginger, clean it, soak it in a 3.5wt% salt solution, let it stand for 22 hours, take it out, and dry it to obtain pretreated ginger;

[0034] S2. Mix 100kg of pretreated ginger, 5kg of salt, 15kg of glutinous rice wine, 14kg of malic acid, 10kg of white sugar, and 300kg of water, seal ...

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PUM

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Abstract

The invention discloses a preparation method of a water-retaining agent used for pickling sour-sweet tender ginger. The preparation method of the water-retaining agent used for pickling sour-sweet tender ginger comprises the following steps: mixing whey protein, soybean lecithin and water by performing stirring; adding corn starch and sodium alginate into the mixture so as to adjust pH value of the system to 5-5.8; and then, continued stirring, and carrying out cooling so as to obtain the water-retaining agent used for pickling sour-sweet tender ginger. The invention further discloses the water-retaining agent used for pickling sour-sweet tender ginger. The invention further discloses a method for pickling sour-sweet tender ginger. The method for pickling the sour-sweet tender ginger comprises the following steps: thoroughly washing fresh tender ginger, statically soaking the washed tender ginger in an edible salt solution, taking the soaked tender ginger out, and carrying out air-drying so as to obtain pretreated tender ginger; mixing the pretreated tender ginger with edible salt, glutinous rice wine, malic acid, white granulated sugar and water, carrying out sealed pickling, andcarrying out draining; and then, adding the water-retaining agent used for pickling sour-sweet tender ginger, and carrying out uniform stirring so as to obtain the sour-sweet tender ginger. The methodfor pickling the sour-sweet tender ginger is simple in processes, and capable of having nutrients of tender ginger basically preserved under the premise of keeping original flavor of the tender ginger unchanged; moreover, the prepared pickled tender ginger products are relatively long in shelf lives, refreshing and palatable in taste, unique in flavor and rich in nutrients.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a water-retaining agent for pickling sweet and sour ginger and a preparation method thereof. Background technique [0002] Zingiber officinalis, the rhizome of Zingiber officinale. After eating ginger, people will have a feeling of body heat. This is because it can dilate blood vessels, speed up blood circulation, and promote the opening of pores on the body. This will not only take away excess heat, but also remove germs, The cold air is brought out together. Often eating ginger can stimulate the secretion of saliva, gastric juice and digestive juice, increase gastrointestinal peristalsis, increase appetite, and achieve the effect of appetizing, invigorating spleen and promoting appetite. Ginger also has the effects of anti-oxidation, tumor suppression, heatstroke prevention and refreshing. [0003] Fresh sub-ginger is not easy to store, and it can be processed into p...

Claims

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Application Information

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IPC IPC(8): A23L29/281A23L29/212A23L29/256A23L19/20A23L27/00A23B7/16
CPCA23B7/16A23V2002/00A23L19/20A23L27/00A23L29/212A23L29/256A23L29/281A23V2200/14A23V2200/16Y02A40/90
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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