CN102613373A - Processing technology of sugared ginger - Google Patents
Processing technology of sugared ginger Download PDFInfo
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- CN102613373A CN102613373A CN2011103993050A CN201110399305A CN102613373A CN 102613373 A CN102613373 A CN 102613373A CN 2011103993050 A CN2011103993050 A CN 2011103993050A CN 201110399305 A CN201110399305 A CN 201110399305A CN 102613373 A CN102613373 A CN 102613373A
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- ginger
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- sugared ginger
- candy
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Abstract
The invention discloses a processing technology of sugared ginger. The invention includes the following steps of: (1) cleaning the harvested raw material ginger, conducting peeling, then mixing the ginger with salt, and carrying out sealing pickling at normal temperature; (2) cutting the pickled ginger into ginger pieces and performing desalination; (3) precooking the desalinated ginger pieces with clear water, and adding citric acid for color protection; (4) cooking the ginger pieces pre-boiled by clear water in sugar multiple times so as to obtain the sugared ginger; (5) soaking the sugared ginger in a high concentration sugar solution; and (6) taking the sugared ginger out of the high concentration sugar solution, then conducting draining and drying. The technology of the invention employs adding of citric acid and cooking in sugar several times to control the content of invert sugar in a product, and the produced sugared ginger product does not return to sand and absorb moisture easily, and has the characteristics of golden color, good taste, and long preservation time. The technology of the invention has the advantages of simplicity and feasibility, low cost, and greatly reduced labor intensity, thus being suitable for large-scale industrial production.
Description
Technical field
The invention belongs to the food engineering field, be specifically related to a kind of processing technology of sugared ginger
Background technology
Ginger, it is hot to have another name called ground, is the rhizome of the perennial perennial root herbaceous plant of Zingiber ginger (Zingiber officinale Rosc.), is a kind of medicine food dual purpose plant of extensive use.Ginger also contains protein, polysaccharide, vitamin and various trace elements except that containing major physiological active materials such as zingerone, gingerol, integrate nutrition, seasoning, health care, has plurality of health care functions such as dispelling cold, clearing damp, warm stomach, acceleration blood circulation.Jiang Liyong partly is pungent rhizome, because its unique health care had been developed multiple ginger food in recent years, as: ginger juice tea, ginger vinegar beverage, Radix Glycyrrhizae smoked plum ginger, sugared ginger slices, ginger rice, ginger sauce etc.The designs and varieties of ginger goods are exactly a kind of wide spectrum food as the consumption sugared ginger wherein in continuous increase in recent years, and it both can be used as leisure food, played certain pharmacological action again.
Sucrose is to produce the necessary raw material of sugared ginger, and sucrose is hydrolyzed to invert sugar under acid condition, i.e. D-glucose and L-fructose, and invert sugar can improve the saturation degree of sucrose liquid, suppresses crystallization of sucrose, increase osmotic pressure, the keeping quality of reinforced article.But the ratio of invert sugar has very important influence to the quality of product in the sugared ginger product, and invert sugar content is low in the sugared ginger, the easy sand return of product; Content is high, and the easy again moisture absorption of product is got damp, so the control of invert sugar ratio is to solve the sugared ginger moisture absorption or sand return key of problem in the sugared ginger production.
The manufacture craft of tradition sugared ginger, the goods fiber is many, mouthfeel is poor, and slag is given birth in the food back, color and luster is dark yellow, has lost the due color and luster of former ginger, and brittleness is poor, and it is peppery to distinguish the flavor of, SO
2Content overproof.Direct boiling in the processing exists the energy consumption height, and color and luster cannot be grasped, and invert sugar content can not get control, and the problem of the sand return or the moisture absorption is serious, unstable product quality, and problems such as labor strength is big.
Summary of the invention
The objective of the invention is to overcome the prior art defective, a kind of constant product quality is provided, with low cost, the production technology of the sugared ginger that the preparation method is simple.
Technical scheme of the present invention is following:
A kind of processing technology of sugared ginger comprises the steps:
(1) the raw material ginger of gathering is cleaned, mix with salt the peeling back, and the normal temperature sealing is pickled;
(2) ginger after will pickling is cut into the ginger piece, and desalination;
(3) the ginger piece after the desalination is precooked with clear water, and add food acid and protect look;
(4) the ginger piece after clear water is precooked is candy several times, sugared ginger;
(5) sugared ginger is immersed in the high concentration liquid glucose;
(6) sugared ginger in the high concentration liquid glucose is taken out, drain the back oven dry.
The solid content of raw material ginger reaches 3.0～3.5% in the said step (1), and the part by weight of ginger and salt is 10: 3.
Clear water rinsing desalination is adopted in the desalination of said step (2), and salt content is less than 0.5% in rinsing to the ginger.
The weight ratio of ginger piece and water is 1: 2 in the said step (3); Said food acid is preferably citric acid, addition be water quality 0.15% to 0.2%.
Candy number of times is 3 times in the said step (4), each 30～40 minutes; Each candy intact sugared ginger directly soaks 48h in this candy liquid; The concentration of three candy liquid glucoses progressively brings up to 50%.
The concentration of the high concentration liquid glucose of said step (5) is 70%, and the liquid glucose that soaks sugared ginger in the step (5) is extracted out, and vacuum is concentrated into 70% and promptly gets said high concentration liquid glucose.
The oven dry of said step (6) is a heated-air drying, and the moisture of drying to the sugared ginger is 17～20%.
The invention has the beneficial effects as follows: the present invention adopts interpolation citric acid and repeatedly candy technology to control the content of invert sugar in the product; The sugared ginger product of producing is difficult for sand return and the moisture absorption, golden yellow color, good mouthfeel; Holding time is longer, and this is simple for process, with low cost; Working strength of workers reduces greatly, is fit to large-scale industrial production.
The specific embodiment
The present invention is further described and explain below in conjunction with specific embodiment.
Embodiment 1
(1) the raw material ginger of gathering is cleaned, the peeling back is mixed with salt and is placed salted pond normal temperature to pickle, and the solid content in the raw material ginger is 3.0～3.5%, and the part by weight of ginger and salt is 10: 3, seals with the covering of PE film on the salted pond;
(2) ginger after will pickling is cut into the square ginger piece of the about 1cm of the length of side, and with salt content in clear water rinsing desalination to the ginger piece less than 0.5%;
(3) the ginger piece after the desalination is precooked with clear water, and add citric acid and protect look, the time of precooking is 25～30min, and the weight ratio of water and ginger piece is 2: 1, the amount of interpolation citric acid be water quality 0.15% to 0.2%;
(4) the ginger piece after clear water is precooked divide 3 times candy, sugared ginger, each candy time is controlled at 30～40min; Each candy intact sugared ginger directly soaks 48h in this candy liquid; The concentration of three candy liquid glucoses progressively brings up to 50%
(5) will soak the liquid glucose of sugared ginger, and adopt vacuum to be concentrated into 70% one-tenth high concentration liquid glucose, soak sugared ginger 48h once more with this high concentration liquid glucose.
(7) sugared ginger in the high concentration liquid glucose is taken out, carry out heated-air drying after draining, baking temperature is 70～80, and the time is 7～8 hours, dry to the moisture of sugared ginger product be 17～20%.
Invert sugar content in the sugared ginger product after the oven dry is 25～30%.
The above is merely preferred embodiment of the present invention, so can not limit the scope that the present invention implements according to this, the equivalence of promptly doing according to claim of the present invention and description changes and modifies, and all should still belong in the scope that the present invention contains.
Claims (8)
1. the processing technology of a sugared ginger is characterized in that: comprise the steps:
(1) the raw material ginger of gathering is cleaned, mix with salt the peeling back, and the normal temperature sealing is pickled;
(2) ginger after will pickling is cut into the ginger piece, and desalination;
(3) the ginger piece after the desalination is precooked with clear water, and add food acid and protect look;
(4) the ginger piece after clear water is precooked is candy several times, sugared ginger;
(5) sugared ginger is immersed in the high concentration liquid glucose;
(6) sugared ginger in the high concentration liquid glucose is taken out, drain the back oven dry.
2. the processing technology of a kind of sugared ginger as claimed in claim 1 is characterized in that: the solid content of raw material ginger reaches 3.0～3.5% in the said step (1), and the part by weight of ginger and salt is 10: 3.
3. the processing technology of a kind of sugared ginger as claimed in claim 1 is characterized in that: clear water rinsing desalination is adopted in the desalination of said step (2), and salt content is less than 0.5% in rinsing to the ginger.
4. the processing technology of a kind of sugared ginger as claimed in claim 1 is characterized in that: the weight ratio of ginger piece and water is 1: 2 in the said step (3); Said food acid is a citric acid, addition be water weight 0.15% to 0.2%.
5. the processing technology of a kind of sugared ginger as claimed in claim 1, it is characterized in that: candy number of times is 3 times in the said step (4), each 30～40 minutes; Each candy intact sugared ginger directly soaks 48h in this candy liquid; The concentration of three candy liquid glucoses progressively brings up to 50%.
6. the processing technology of a kind of sugared ginger as claimed in claim 1, it is characterized in that: the concentration of the high concentration liquid glucose of said step (5) is 70%, soak time is more than 48 hours.
7. the processing technology of a kind of sugared ginger as claimed in claim 7 is characterized in that: the liquid glucose that soaks sugared ginger in the step (5) is extracted out, and vacuum is concentrated into 70% and promptly gets said high concentration liquid glucose.
8. the processing technology of a kind of sugared ginger as claimed in claim 1, it is characterized in that: the oven dry of said step (6) is a heated-air drying, the moisture of drying to the sugared ginger is 17～20%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103993050A CN102613373A (en) | 2011-12-01 | 2011-12-01 | Processing technology of sugared ginger |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103993050A CN102613373A (en) | 2011-12-01 | 2011-12-01 | Processing technology of sugared ginger |
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| CN102613373A true CN102613373A (en) | 2012-08-01 |
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| CN2011103993050A Pending CN102613373A (en) | 2011-12-01 | 2011-12-01 | Processing technology of sugared ginger |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103250857A (en) * | 2013-05-30 | 2013-08-21 | 俞定元 | Liquorice, rock candy and ginger combination |
| CN103330038A (en) * | 2013-04-19 | 2013-10-02 | 许昌学院 | Low sugar sulfur-free lotus root preserved fruit processing technology |
| CN104381569A (en) * | 2014-11-20 | 2015-03-04 | 金蓉 | Method for processing fruity shredded ginger with honey |
| CN104472829A (en) * | 2014-11-29 | 2015-04-01 | 徐国华 | Traditional Chinese medicine ingredient-containing zingiber officinale roscoe sugar tablets and preparation method thereof |
| CN104509665A (en) * | 2014-12-10 | 2015-04-15 | 曹石 | Processing technology for scallion flavor ginger slice |
| CN105495122A (en) * | 2014-10-14 | 2016-04-20 | 曹波 | Processing method of snack food |
| CN107889920A (en) * | 2017-11-10 | 2018-04-10 | 青岛胶平食品有限公司 | A kind of ginger splices handling process and its additive |
| CN108112763A (en) * | 2017-11-30 | 2018-06-05 | 大新县科学技术情报研究所 | A kind of processing method of ginger sugar block |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1189979A (en) * | 1998-01-07 | 1998-08-12 | 张铁山 | Tasty health ginger and its production |
| CN1739385A (en) * | 2004-08-24 | 2006-03-01 | 莫开菊 | Production process of sulfur-free sugared ginger chip |
-
2011
- 2011-12-01 CN CN2011103993050A patent/CN102613373A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1189979A (en) * | 1998-01-07 | 1998-08-12 | 张铁山 | Tasty health ginger and its production |
| CN1739385A (en) * | 2004-08-24 | 2006-03-01 | 莫开菊 | Production process of sulfur-free sugared ginger chip |
Non-Patent Citations (1)
| Title |
|---|
| 李维新等: "阻抗糖姜吸潮返砂加工关键技术研究", 《农产品加工》, no. 2, 31 December 2009 (2009-12-31), pages 65 - 67 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103330038A (en) * | 2013-04-19 | 2013-10-02 | 许昌学院 | Low sugar sulfur-free lotus root preserved fruit processing technology |
| CN103250857A (en) * | 2013-05-30 | 2013-08-21 | 俞定元 | Liquorice, rock candy and ginger combination |
| CN105495122A (en) * | 2014-10-14 | 2016-04-20 | 曹波 | Processing method of snack food |
| CN104381569A (en) * | 2014-11-20 | 2015-03-04 | 金蓉 | Method for processing fruity shredded ginger with honey |
| CN104472829A (en) * | 2014-11-29 | 2015-04-01 | 徐国华 | Traditional Chinese medicine ingredient-containing zingiber officinale roscoe sugar tablets and preparation method thereof |
| CN104509665A (en) * | 2014-12-10 | 2015-04-15 | 曹石 | Processing technology for scallion flavor ginger slice |
| CN107889920A (en) * | 2017-11-10 | 2018-04-10 | 青岛胶平食品有限公司 | A kind of ginger splices handling process and its additive |
| CN108112763A (en) * | 2017-11-30 | 2018-06-05 | 大新县科学技术情报研究所 | A kind of processing method of ginger sugar block |
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Application publication date: 20120801 |