Processing method for low-sugar preserved ginger

Abstract

The invention discloses a processing method for low-sugar preserved ginger, and relates to the technical field of preserved fruit processing. The processing method for the low-sugar preserved ginger comprises the following steps: slicing fresh gingers; soaking ginger slices with brine containing 8% of citric acid, then adding edible salt which accounts for 2-3% of the total mass of the brine and the ginger slices, soaking, then adding 1-2% of edible salt, soaking, adding 1-2% of edible salt, naturally fermenting, and taking out the ginger slices; scalding the ginger slices in boiling water, taking out the ginger slices and then draining water from the ginger slices; placing saccharose which accounts for 60-70% of the initial mass of the ginger slices in the ginger slices, blending uniformly and carrying out sugaring; adding sodium alginate which accounts for 0.1-0.3% of the initial mass of the ginger slices and carrageenan which accounts for 0.05-0.1% of the initial mass of the gingerslices in the sugared ginger slices, cooking with sugar, and then taking out the ginger slices; and heating and baking the sugar slices until the water content reaches 35-45%, and then drying under vacuum until the water content reaches 25-30%. The processed preserved ginger is brilliant yellow, is good in glossiness, has full appearance, is full in sugaring, and has uniform sweetness, the insideof the preserved ginger has weak spicy taste, the sugar content is low, the quality is good, and the health value is high.

Description

technical field [0001] The invention relates to the technical field, in particular to a processing method of low-sugar preserved ginger. Background technique [0002] Ginger is planted in most areas of our country, and the resources are extremely extensive. Ginger contains protein, sugar and fat in addition to zingerone, gingerol and ginger oil, as well as calcium, phosphorus, iron, carotene, thiamine, riboflavin, niacin, Nutrients such as anticorrosion and inorganic salts can not only be used as condiments and condiments to increase the deliciousness of dishes, but also listed in the national pharmacopoeia. effect. There are folk sayings: "Eat three slices of ginger in the morning, and drink ginseng soup when you are better", "Eat radish in winter and eat ginger in summer, without a doctor's prescription", "A piece of ginger is better than a prescription", "A cup of ginger soup, healthy for all people" etc. All these have explained the medicinal value of ginger. In the ...

AI Technical Summary

Problems solved by technology

Among them, preserved ginger not only has good medicinal value, but also has good flavor and taste. However, preserved ginger currently on the market has shortcomings such as dark yellow color, hard interior, obvious spicy taste, and insufficient sugar penetration, which lead to The taste is not good, and the sugar content is high, which is not conducive to human health