Black ginger powder and preparation method thereof

The technology of black ginger powder and black ginger is applied in the direction of heat treatment of food, function of food ingredients, food ingredients containing natural extracts, etc., which can solve the problems of difficult control of heat and time, low product availability, easy environmental pollution, etc. Beneficial for human consumption, high energy utilization, and precise control conditions

Inactive Publication Date: 2019-09-10
河南省纳普生物技术有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem addressed by the present invention is: in order to obtain better storage of ginger, in the prior art, a processing method is usually used when ginger is prepared as black ginger. In the process of the processing method, its heat and time are very critical. The black ginger has a greater impact, but its heat and time are difficult to control, so it is easy to have problems of uneven processing and low yield of products; moreover, it is easy to pollute the environment during the processing

Method used

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  • Black ginger powder and preparation method thereof
  • Black ginger powder and preparation method thereof
  • Black ginger powder and preparation method thereof

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preparation example Construction

[0040] A kind of preparation method of black ginger powder is provided in one embodiment of the present invention, is method one, and this method comprises the following steps:

[0041] (1) Select fresh ginger (full of water), with pure color, no black spots, and no mildew;

[0042] (2) Clean the fresh ginger selected in step (1), dry the moisture on the surface of the fresh ginger at room temperature, then freeze at -15 to -25°C for 12 to 24 hours;

[0043] After low-temperature freezing treatment, it can better destroy the internal structure of ginger tissue cells, enhance the permeability of cell membranes, make it flow out, break the regional distribution of enzymes, browning substrates and oxygen, and make them fully contact, resulting in enzymatic Browning is accelerated, and a large amount of browning substrates are reserved for non-enzymatic browning, which accelerates the non-enzymatic browning reaction process after heating and shortens the reaction time. Because th...

Embodiment 1

[0083] A preparation method of black ginger powder, the method may further comprise the steps:

[0084] (1) Select fresh ginger with full water: the color is required to be correct, no black spots, no mildew;

[0085] (2) Clean the ginger piece, dry the moisture on the surface of the fresh ginger at room temperature, and then freeze it for 12 hours at -23~-25°C;

[0086] (3) High-temperature and high-humidity treatment: neatly pack the frozen ginger into a high-temperature and high-humidity resistant PVC packaging bag, 500g per package, and pack 3 packages at the same time, and then place the packaged bag in an airtight container for high temperature High humidity treatment, as follows:

[0087] 3.1 Set the temperature at 30°C and the humidity at 75%, and treat it at high temperature and high humidity for 36 hours under these conditions;

[0088] 3.2 Then set it to a temperature of 50°C and a humidity of 80%, and treat it under high temperature and high humidity for 100 hour...

Embodiment 2

[0093] A preparation method of black ginger powder, the method may further comprise the steps:

[0094] (1) Select fresh ginger with full water: the color is required to be correct, no black spots, no mildew;

[0095] (2) Clean the ginger piece, dry the moisture on the surface of the fresh ginger at room temperature, and then freeze it for 16 hours at -20°C;

[0096] (3) High-temperature and high-humidity treatment: neatly pack the frozen ginger into a high-temperature and high-humidity resistant PVC packaging bag, 600g per package, and pack 3 packages at the same time, and then place it in an airtight container for high-temperature and high-humidity treatment. details as follows:

[0097] 3.1 Set the temperature at 40°C and the humidity at 80%, and treat it with high temperature and high humidity for 48 hours under these conditions;

[0098] 3.2 Then set it to a temperature of 60°C and a humidity of 85%, and treat it under high temperature and high humidity for 120 hours; ...

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Abstract

The invention discloses a black ginger powder and a preparation method thereof. The method comprises the steps that selected fresh and non-rotted black ginger is cleaned and dried, then freezing is carried out at a low temperature, high-temperature and high-humidity treatment is carried out after freezing to obtain the black ginger, the black ginger is subjected to extraction, concentration and spray drying or the black ginger subjected to high-temperature and high-humidity treatment is dried and smashed to obtain the black ginger powder. The black ginger powder and the preparation method thereof have the advantages that in the ginger treatment process, no strains or other additives are added, the method is safe and harmless, and tedious operation and cost consumption which are caused by the additives are reduced; the preparation process is clean and free of pollution, and the whole process has zero pollution; a microcomputer is used for controlling the high-temperature and high-humidity environment in the preparation process, the control conditions are precise, the ginger treatment is better controlled, the ginger utilization is greatly improved, the raw material consumption is reduced, the energy consumption is reduced, a novel product of the ginger is prepared, and the social and economic benefits are good.

Description

technical field [0001] The invention belongs to the technical field of ginger product production, and in particular relates to black ginger powder and a preparation method thereof. Background technique [0002] Ginger has a long history of use in my country. It can be used as a dish, as a condiment, or as a medicine. Ginger has the effects of enhancing and accelerating blood circulation, stimulating gastric juice secretion, exciting intestines, and promoting digestion. ", widely used clinically. However, improper storage of ginger after harvest is easy to rot, and then produces a highly toxic substance that cannot be eaten. The content of safrole in ginger that is moldy or frozen is particularly high. It has been found through animal experiments that safrole will be produced during the metabolism of animals. Cancer Risk. In addition, ginger may bring disgust to some people due to its pungent taste or have some adverse effects on the human body. [0003] Ginger is most af...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/105A23L5/00
CPCA23L33/105A23L5/00A23V2002/00A23V2200/30A23V2250/21A23V2300/20A23V2300/24
Inventor 王伟周雍魏磊景炳年崔炜全彦涛谢晓阳兰培英常霞张海艳王志尧王韬陈玲陈欣梁雅辉韩红园
Owner 河南省纳普生物技术有限公司
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