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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0037] Example 1

[0038] (1) Weigh 200kg fresh ginger, clean water, dried, and cut into approximately 5mm × 5mm sectional strip, placed in -18 ℃ freezer for 10 hours. Then, thawed at room temperature for 110min placed, is squeezed into the coil juicer, spindle speed of 400r / min, to obtain 142kg ginger ginger and 38.4kg, 71% juice.

[0039] (2) taking 7.3kg ginger, and 16.8g of purified water was added 19kg of citric acid (food grade), mixed, pH 5.4, placed in 124 ℃ cooking 25min.

[0040] (3) The cooked ginger ginger juice was added to give a mixture of 168.3kg. MSG was added 109.4g, 370.3g and 185.1g xanthan gum brine, 2min boiled under stirring conditions of monosodium glutamate, salt and xanthan gum were dissolved. Using a high shear colloid mill (3000 rpm for) once homogenized, homogenization during disc gap was adjusted to 0.2mm. Then, the material using a high pressure homogenizer twice homogenized, homogenization pressure 33MPa. After homogenization, ginger flavored liqu...

Example Embodiment

[0041] Example 2

[0042] (1) Weigh 260kg fresh ginger, clean water, dried, and cut into approximately 5mm × 5mm sectional strip, placed in -18 ℃ freezer for 8 hours. Then, thawed at room temperature for 100min placed, is squeezed into the coil juicer, spindle speed of 400r / min, to obtain 183kg 50.2kg ginger and ginger, juice 70.4%.

[0043] (2) taking 9kg ginger, 21.6kg of purified water was added and 19.8g of citric acid (food grade), mixed, pH 5.6, placed in 120 ℃ cooking 30min.

[0044] (3) The cooked ginger ginger juice was added to give a mixture of 213.6kg. MSG was added 128.2g, 427.2g and 256.3g xanthan gum brine, 1min boiled under stirring conditions of monosodium glutamate, salt and xanthan gum were dissolved. Homogenized using a high shear colloid mill once disc during homogenization gap was adjusted to 0.15mm. Then, using a high pressure homogenizer three times the material homogenized, homogenization pressure 30MPa. After homogenization, ginger flavored liquid to pr...

Example Embodiment

[0045] Example 3

[0046] (1) Weigh 180kg fresh ginger, clean water, dried, and cut into approximately 5mm × 5mm sectional strip, placed in -18 ℃ freezer for 12 hours. Then, thawed at room temperature for 120min placed, is squeezed into the coil juicer, spindle speed of 400r / min, to obtain 128.8kg ginger ginger and 33.8kg, 71.6% juice yield.

[0047] (2) taking 6.8kg ginger, and purified water was added 19kg 16.3g citric acid (food grade), mixed, pH 5.2, placed in 128 ℃ cooking 20min.

[0048] (3) The cooked ginger ginger juice was added to give a mixture of 154.6kg. MSG was added 108.2g, 185.5g 371g salt and xanthan gum, boiled for 3min under stirring conditions of monosodium glutamate, salt and xanthan gum were dissolved. Homogenized using a high shear colloid mill once disc during homogenization gap was adjusted to 0.25mm. Then, the material using a high pressure homogenizer twice homogenized, homogenization pressure 36MPa. After homogenization, ginger flavored liquid to prep...

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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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