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Ginger juice seasoning liquid for suspending ginger paste as well as preparation method and application of ginger juice seasoning liquid

A seasoning liquid and ginger juice technology, applied in the fields of application, food science, food freezing, etc., can solve the problems of loss, low yield, easy precipitation of ginger paste, etc., and achieve the effect of increasing realism, increasing solubility, and enriching varieties

Pending Publication Date: 2021-09-07
广州奥桑味精食品有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the vascular bundles are closely arranged in ginger, and the cellulose content is generally 5.23% to 5.95%. The existing production technology directly adopts the squeezing method to obtain ginger juice, and its yield is low; The enzymatic hydrolysis process requires a constant temperature, and ginger essential oil is easy to volatilize and cause aroma loss
In addition, in the mixture of minced ginger and ginger juice, minced ginger tends to settle at the bottom. Currently, the commercially available ginger juice products are all ginger juice without minced ginger, which has a certain impact on the authenticity of consumers’ products.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] (1) Weigh 200kg of fresh ginger, wash it with water, dry it, cut it into strips with a section of about 5mm×5mm, and freeze it at -18°C for 10 hours. Then, place it at room temperature to thaw for 110 minutes, put it into a screw juice extractor and squeeze it, the spindle speed is 400r / min, to obtain 142kg ginger juice and 38.4kg minced ginger, with a juice yield of 71%.

[0039] (2) Take 7.3kg of minced ginger, add 19kg of purified water and 16.8g of citric acid (food grade), mix well, pH 5.4, and cook at 124°C for 25min.

[0040] (3) Add the minced ginger liquid after cooking in the ginger juice to obtain 168.3kg mixture. Add 109.4g of monosodium glutamate, 370.3g of salt and 185.1g of xanthan gum, and boil for 2 minutes under stirring to dissolve the monosodium glutamate, salt and xanthan gum. Use a high-shear colloid mill (3000rpm) to homogenize once, and adjust the gap between the grinding discs to 0.2mm during the homogenization process. Then, use a high-pressu...

Embodiment 2

[0042] (1) Weigh 260kg of fresh ginger, wash it with water, dry it, cut it into strips with a section of about 5mm×5mm, and freeze it at -18°C for 8 hours. Then, place it at room temperature to thaw for 100 minutes, put it into a screw juice extractor to squeeze, the spindle speed is 400r / min, and obtain 183kg ginger juice and 50.2kg minced ginger, with a juice yield of 70.4%.

[0043] (2) Take 9 kg of minced ginger, add 21.6 kg of purified water and 19.8 g of citric acid (food grade), mix well, pH 5.6, and cook at 120°C for 30 minutes.

[0044] (3) Add the minced ginger liquid after cooking in the ginger juice to obtain 213.6kg mixture. Add 128.2g of monosodium glutamate, 427.2g of salt and 256.3g of xanthan gum, and boil for 1min with stirring to dissolve the monosodium glutamate, salt and xanthan gum. Use a high-shear colloid mill to homogenize once, and adjust the disc gap to 0.15 mm during the homogenization process. Then, use a high-pressure homogenizer to homogenize t...

Embodiment 3

[0046] (1) Weigh 180kg of fresh ginger, wash it with water, dry it, cut it into strips with a section of about 5mm×5mm, and freeze it at -18°C for 12 hours. Then, place it at room temperature to thaw for 120 minutes, put it into a screw juice extractor to squeeze, the spindle speed is 400r / min, and obtain 128.8kg ginger juice and 33.8kg minced ginger, with a juice yield of 71.6%.

[0047] (2) Take 6.8kg minced ginger, add 19kg of purified water and 16.3g of citric acid (food grade), mix well, pH 5.2, and cook at 128°C for 20min.

[0048] (3) Add the minced ginger liquid after cooking in the ginger juice to obtain 154.6kg mixture. Add 108.2g of monosodium glutamate, 371g of salt and 185.5g of xanthan gum, and boil for 3 minutes with stirring to dissolve the monosodium glutamate, salt and xanthan gum. Use a high-shear colloid mill to homogenize once, and adjust the disc gap to 0.25 mm during the homogenization process. Then, use a high-pressure homogenizer to homogenize the ma...

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PUM

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Abstract

The invention discloses ginger juice seasoning liquid for suspending ginger paste as well as a preparation method and application of the ginger juice seasoning liquid. The preparation method comprises the following steps of freezing and squeezing fresh ginger to obtain fresh ginger juice and ginger paste; cooking the obtained ginger paste, mixing the fresh ginger juice with the cooked ginger paste, performing blending, and performing homogenizing so as to obtain the ginger juice seasoning liquid for suspending the ginger paste. According to the ginger juice seasoning liquid disclosed by the invention, before squeezing, a pre-freezing treatment method is adopted, so that formed ice crystals pierce cell tissues, and the juice yield of the fresh ginger juice is increased under the condition of avoiding the loss of ginger essential oil. According to the ginger juice seasoning liquid disclosed by the invention, under the condition of slight acid, the ginger paste is cooked under high pressure, so that the effect of softening the ginger paste is achieved, and the solubility of starch and cellulose in the ginger paste can be improved. The cooked ginger paste is mixed with the fresh ginger juice, xanthan gum is blended, and high-pressure homogenizing treatment is performed, so that the ginger juice seasoning liquid for suspending the ginger paste can be prepared, the sense of reality of fresh ginger juice commodities is improved, and the kinds of the fresh ginger juice commodities can be enriched.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a ginger juice seasoning liquid of suspended minced ginger, a preparation method and application thereof. Background technique [0002] Ginger is a perennial herb belonging to Zingiberaceae Zingiberaceae, which is used for both medicine and food. Ginger contains gingerol, ginger essential oil and other functional ingredients, which make ginger have the functions of taste, fragrance, stomach, promoting cardiovascular transport of blood, lowering blood fat, anti-fatigue, antibacterial, and anti-oxidation. Gingerol is a mixture of substances, including gingerols, shogaols, zingiberones, gingerediones and gingerdiols, which determine the spiciness and flavor of ginger. Ginger essential oil is a mixture of a series of hydrocarbons, terpenes, phenols and aldehydes, which has a special ginger aroma. Ginger is a commonly used condiment in the process of cooking and serving mea...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L27/10A23L5/30A23L29/30A23L5/10
CPCA23L27/00A23L27/10A23L5/30A23L29/30A23L5/13A23V2002/00A23V2300/20A23V2250/032A23V2250/5086A23V2300/26
Inventor 李静冯文青邓毛程陈思杰苏丽敏王瑶林琳
Owner 广州奥桑味精食品有限公司
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