CN104509820B - Crisp yellow ginger of one kind fermentation and preparation method thereof - Google Patents
Crisp yellow ginger of one kind fermentation and preparation method thereof Download PDFInfo
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- CN104509820B CN104509820B CN201410832487.XA CN201410832487A CN104509820B CN 104509820 B CN104509820 B CN 104509820B CN 201410832487 A CN201410832487 A CN 201410832487A CN 104509820 B CN104509820 B CN 104509820B
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- 238000000855 fermentation Methods 0.000 title claims abstract description 38
- 230000004151 fermentation Effects 0.000 title claims abstract description 37
- 244000062245 Hedychium flavescens Species 0.000 title claims abstract description 31
- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 241000234314 Zingiber Species 0.000 claims abstract description 64
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 63
- 235000008397 ginger Nutrition 0.000 claims abstract description 63
- 238000007654 immersion Methods 0.000 claims abstract description 12
- OCUCCJIRFHNWBP-IYEMJOQQSA-L Copper gluconate Chemical compound [Cu+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O OCUCCJIRFHNWBP-IYEMJOQQSA-L 0.000 claims abstract description 10
- 229940108925 copper gluconate Drugs 0.000 claims abstract description 10
- 239000000463 material Substances 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 8
- 238000009928 pasteurization Methods 0.000 claims abstract description 8
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 39
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 38
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 34
- 239000011780 sodium chloride Substances 0.000 claims description 20
- 239000004310 lactic acid Substances 0.000 claims description 19
- 235000014655 lactic acid Nutrition 0.000 claims description 19
- 229960000583 acetic acid Drugs 0.000 claims description 17
- 239000012362 glacial acetic acid Substances 0.000 claims description 17
- 241000894006 Bacteria Species 0.000 claims description 15
- 239000000796 flavoring agent Substances 0.000 claims description 14
- 235000019634 flavors Nutrition 0.000 claims description 14
- 239000001110 calcium chloride Substances 0.000 claims description 10
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 10
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 9
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 9
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 9
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 9
- 239000000243 solution Substances 0.000 claims description 8
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 claims description 7
- 238000005520 cutting process Methods 0.000 claims description 7
- 230000008030 elimination Effects 0.000 claims description 7
- 238000003379 elimination reaction Methods 0.000 claims description 7
- 239000012535 impurity Substances 0.000 claims description 7
- 239000002054 inoculum Substances 0.000 claims description 7
- 239000011259 mixed solution Substances 0.000 claims description 7
- 210000000481 breast Anatomy 0.000 claims description 3
- 238000011081 inoculation Methods 0.000 claims description 2
- 230000007613 environmental effect Effects 0.000 claims 1
- 150000003839 salts Chemical class 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 238000005056 compaction Methods 0.000 abstract description 2
- 239000002131 composite material Substances 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 238000005470 impregnation Methods 0.000 abstract description 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 230000014759 maintenance of location Effects 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 235000021110 pickles Nutrition 0.000 abstract 1
- 239000007788 liquid Substances 0.000 description 10
- 239000001169 1-methyl-4-propan-2-ylcyclohexa-1,4-diene Substances 0.000 description 8
- 150000007875 phellandrene derivatives Chemical class 0.000 description 8
- KKOXKGNSUHTUBV-UHFFFAOYSA-N racemic zingiberene Natural products CC(C)=CCCC(C)C1CC=C(C)C=C1 KKOXKGNSUHTUBV-UHFFFAOYSA-N 0.000 description 8
- KKOXKGNSUHTUBV-LSDHHAIUSA-N zingiberene Chemical compound CC(C)=CCC[C@H](C)[C@H]1CC=C(C)C=C1 KKOXKGNSUHTUBV-LSDHHAIUSA-N 0.000 description 8
- 229930001895 zingiberene Natural products 0.000 description 8
- WWULHQLTPGKDAM-UHFFFAOYSA-N gamma-eudesmol Natural products CC(C)C1CC(O)C2(C)CCCC(=C2C1)C WWULHQLTPGKDAM-UHFFFAOYSA-N 0.000 description 7
- -1 form Substances 0.000 description 6
- 239000002932 luster Substances 0.000 description 6
- 241000196324 Embryophyta Species 0.000 description 5
- 241000186660 Lactobacillus Species 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 5
- 229940039696 lactobacillus Drugs 0.000 description 5
- 238000009938 salting Methods 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 239000002994 raw material Substances 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 206010047700 Vomiting Diseases 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 230000001717 pathogenic effect Effects 0.000 description 2
- 239000012266 salt solution Substances 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 241000590428 Panacea Species 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000007799 cork Substances 0.000 description 1
- 230000006837 decompression Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 230000000774 hypoallergenic effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 238000009629 microbiological culture Methods 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 210000000214 mouth Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 230000002085 persistent effect Effects 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 230000000750 progressive effect Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
Abstract
The invention discloses one kind crisp yellow ginger of fermentation and preparation method thereof, belong to food processing field.The method includes materials, immersion, fermentation, seasoning, pasteurization, packaging.The invention adds CaCl in the composite compaction technique of impregnation stage2And CaNO3, can be very good to keep the crisp sense of ginger, while add copper gluconate in high salt pickles ginger, can be very good to play tint retention using the tender and crisp agreeable to the taste, pure color of crisp yellow ginger, rich in taste that the invention is obtained, be of high nutritive value.
Description
Technical field
The present invention relates to food processing field, and in particular to crisp yellow ginger of one kind fermentation and preparation method thereof.
Background technology
Ginger is the new fresh quench stem of Zingiber herbaceos perennial ginger, can also claim hundred peppery clouds, hook dress to refer to.The rhizome of ginger,
Cork, leaf can be used as medicine, the effects such as with diverging, preventing or arresting vomiting, cough-relieving.China's permanent current biography among the people " eat the radish summer and eat ginger, 1 year four by the winter
The saying of Ji Baojian health ", effect of ginger is a lot, is the good medicine for treating Nausea and vomiting, has the good reputation of " panacea of vomitting ", suitably
Eat a little gingers, the growth of stomach bacterium can be suppressed, at the same ginger also have killing oral cavity pathogen, pathogenic entero becteria, stomach invigorating and
Promote the effect such as appetite.Ginger not only has numerous medical values also with abundant nutritive value, is given birth to rich in dimension in ginger
Plain C, magnesium, iron and selenium and other trace elements.
At present, the research for ginger tea, fermented ginger are prepared with ginger as raw material, pickling ginger is more, in fermented ginger
Vitamin, mineral matter and amino acid help to recover and improve blood circulation, while fermented ginger can promote gastric digestion, logical nose
It is hypo-allergenic, ease off the pressure.A kind of " fermented ginger and preparation method thereof and should is disclosed such as Chinese invention patent CN101273783A
With ", use with ginger as raw material, after cleaned, section, dry, sterilizing, access probiotics normal temperature fermentation and fermented ginger is obtained,
But the invention is not effectively maintained the fragility and color of ginger, the color of ginger is set to turn white；And for example Chinese invention patent
CN103478655A discloses " a kind of sweet and sour ginger and preparation method thereof ", mixed using raw materials such as ginger, garlic clove, green soya bean, vinegars
Close and sweet and sour ginger is obtained, enrich its nutritional ingredient, but without the color and sharp and clear mouthfeel of ginger is retained, make the color of ginger
Black, it is weak.
Found by retrieving domestic and international prior art, there is presently no the report for preparing the crisp yellow ginger of fermentation as major ingredient with ginger
Road.Any treatment is not carried out to ginger in fermentation, then easy blackening, with saline treatment, then easily turned white, it is weak.Based on
Upper theoretical and Shortcomings, the present invention is using using mixed with rich lactobacteria-containing bacterium solution after addition copper gluconate immersion in salt solution
Close, then add appropriate culture medium, the crisp yellow ginger of fermentation is obtained through normal temperature anaerobic fermentation.Fermentation promotes the effective nutrients of ginger
The reservation of matter so that zingiberol（Zingiberol）, zingiberene（Zingiberene）, phellandrene（Phellandrene）Deng nutrients
Mass-energy is preserved in the feed very well, makes its unique flavor, nutritious, has functions that appetizing, decompression.And it is suitable for people of all ages.
The content of the invention
The present invention is for above developing thought and the problem of presence, there is provided a kind of preparation method of the crisp yellow ginger of fermentation.
In order to realize the purpose of the present invention, the present inventor is finally obtained following skill by lot of experiments and persistent exploration
Art scheme：
A kind of preparation method of the crisp yellow ginger that ferments, the method is comprised the following steps：
（1）Materials：Fresh ginger is taken, impurity elimination is cleaned, peeling, cutting；
（2）Immersion：24-72h is soaked in soak, suitable environment fixation guarantor is placed in and is salted down, described soak is
15%-
Saturation（w/v）NaCl, 1 ‰ -1%（w/v）CaCl2、1‰-5‰（w/v）CaNO3With 0.05 ‰ -0.5 ‰
（w/v）Copper gluconate mixed solution；
（3）Fermentation：Take out step（2）The ginger for the treatment of, drains, and is placed on 3%-5%（w/v）Saline solution in, inoculation two
Kind of lactic acid bacteria, to adding appropriate lactic acid, Cys, CaCl in saline solution2, glacial acetic acid, in 15-30 DEG C, the environment of anaerobism
Lower fermentation 8-30d；Described lactic acid, Cys, CaCl2, glacial acetic acid by with fermentation base-material total amount weight than addition, add
Plus ratio is：0.5 ‰ -1 ‰ lactic acid, the Cys of 1-10 ‰, 0.5 ‰ -2 ‰ CaCl2, 0.5 ‰ -1 ‰ glacial acetic acid；
（4）Take out step（3）Ginger after fermentation, adds flavor enhancement, pasteurization after mixing to be packaged to be crisp yellow raw
Ginger.
Preferably, ferment as described above the preparation method of crisp yellow ginger, wherein step（2）In immersion fixation environment bar
Part is low temperature or normal temperature.
Preferably, ferment as described above the preparation method of crisp yellow ginger, wherein step（3）Middle lactic acid bacteria is Lactobacillus plantarum
CICC21790 and Lactobacillus plantarum CICC21794, effective viable bacteria inoculum concentration is more than 2.5 × 106, inoculative proportion is 7:3.
Compared with prior art, the preparation method of the crisp yellow ginger of fermentation of the present invention has the following advantages that and significantly
It is progressive：
（1）CaCl is added by the composite compaction technique that the crisp yellow ginger that ferments soaks2And CaNO3, the life of bacterium can be suppressed
It is long, it is possible to keep the crisp sense of ginger.
（2）Copper gluconate is added in the high level salt solution for fermenting crisp yellow ginger immersion, obvious fixation can be played and made
With.
（3）Cys are added in the crisp yellow ginger fermentation process that ferments, significant color-protecting function can be played.
（4）The tender and crisp agreeable to the taste, less salt of crisp yellow ginger that the method is obtained, pure color, rich in taste, it is of high nutritive value.
Specific embodiment
Below in conjunction with specific embodiment, the technical scheme and technique effect in the present invention are clearly and completely retouched
State.It should be noted that the lactic acid bacteria in each embodiment and comparative example is Lactobacillus plantarum CICC21790 and Lactobacillus plantarum
The mixture of CICC21794, is taken from Chinese industrial Microbiological Culture Collection administrative center.
Embodiment 1
Crisp yellow ginger of one kind fermentation and preparation method thereof, its step is as follows：
（1）Materials：Fresh ginger is taken, impurity elimination is cleaned, peeling, cutting.
（2）Immersion：Containing 15%（w/v）NaCl, 1%（w/v）CaCl2、1‰（w/v）CaNO3With 0.05 ‰
（w/v）Copper gluconate mixed solution in soak 24h, be placed in normal temperature environment fixation protect salt down.
（3）Fermentation：Take out step（2）The ginger for the treatment of, drains, and is placed on 3%（w/v）NaCl liquid in, inoculated plant
Lactobacillus CICC21790, effective viable bacteria inoculum concentration is more than 2.5 × 106, by with salting liquid（NaCl solution）Weight than addition breast
Acid, Cys, CaCl2, glacial acetic acid, adding proportion be 1 ‰（w/v）Lactic acid, 1 ‰（w/v）Cys, 0.5 ‰（w/
v）CaCl2、0.5‰（w/v）Glacial acetic acid ferments 10d in the environment of 25 DEG C, anaerobism.
（4）Take out step（3）Ginger after fermentation, adds flavor enhancement, pasteurization after mixing to be packaged to be crisp yellow raw
Ginger.
（5）Detect zingiberol in crisp yellow ginger, zingiberene, the content of phellandrene and from color and luster, form, flavour, brittleness, smell etc.
Organoleptic indicator's overall merit product, as a result such as table 1, table 2.
Embodiment 2
Crisp yellow ginger of one kind fermentation and preparation method thereof, its step is as follows：
（1）Materials：Fresh ginger is taken, impurity elimination is cleaned, peeling, cutting.
（2）Immersion：Containing saturation NaCl, 0.5%（w/v）CaCl2、3‰（w/v）CaNO3With 0.5 ‰（w/v）'s
48h is soaked in the mixed solution of copper gluconate, normal temperature environment fixation guarantor is placed in and is salted down.
（3）Fermentation：Take out step（2）The ginger for the treatment of, drains, and is placed on 4%（w/v）NaCl liquid in, inoculated plant
Lactobacillus CICC21794, effective viable bacteria inoculum concentration is more than 2.5 × 106, by with salting liquid（NaCl solution）Weight than addition breast
Acid, Cys, CaCl2, glacial acetic acid, adding proportion be 0.5 ‰（w/v）Lactic acid, 5 ‰（w/v）Cys, 1 ‰（w/
v）CaCl2、0.5‰（w/v）Glacial acetic acid ferments 18d in the environment of 25 DEG C, anaerobism.
（4）Take out step（3）Ginger after fermentation, adds flavor enhancement, pasteurization after mixing to be packaged to be crisp yellow raw
Ginger.
（5）Detect zingiberol in crisp yellow ginger, zingiberene, the content of phellandrene and from color and luster, form, flavour, brittleness, smell etc.
Organoleptic indicator's overall merit product, as a result such as table 1, table 2.
Embodiment 3
Crisp yellow ginger of one kind fermentation and preparation method thereof, its step is as follows：
（1）Materials：Fresh ginger is taken, impurity elimination is cleaned, peeling, cutting.
（2）Immersion：Containing saturation NaCl, 1 ‰（w/v）CaCl2、5‰（w/v）CaNO3With 0.5 ‰（w/v）'s
72h is soaked in the mixed solution of copper gluconate, low temperature environment fixation guarantor is placed in and is salted down.
（3）Fermentation：Take out step（2）The ginger for the treatment of, drains, and is placed on 5%（w/v）NaCl liquid in, inoculated plant
Lactobacillus CICC21790 and Lactobacillus plantarum CICC21794, effective viable bacteria inoculum concentration is more than 2.5 × 106, inoculative proportion is 7:
3, by with salting liquid（NaCl solution）Weight than addition lactic acid, Cys, CaCl2, glacial acetic acid, adding proportion is
0.5‰（w/v）Lactic acid, 1 ‰（w/v）Cys, 0.5 ‰（w/v）CaCl2、0.5‰（w/v）Glacial acetic acid is in 16 DEG C, anaerobism
In the environment of ferment 30d.
（4）Take out step（3）Ginger after fermentation, adds flavor enhancement, pasteurization after mixing to be packaged to be crisp yellow raw
Ginger.
（5）Detect zingiberol in crisp yellow ginger, zingiberene, the content of phellandrene and from color and luster, form, flavour, brittleness, smell etc.
Organoleptic indicator's overall merit product, as a result such as table 1, table 2.
Comparative example 1：Without copper gluconate
Crisp yellow ginger of one kind fermentation and preparation method thereof, its step is as follows：
（1）Materials：Fresh ginger is taken, impurity elimination is cleaned, peeling, cutting.
（2）Immersion：Containing saturation NaCl, 1 ‰（w/v）CaCl2With 5 ‰（w/v）CaNO3Mixed solution in soak
Bubble 48h, is placed in normal temperature environment fixation guarantor and salts down.
（3）Fermentation：Take out step（2）The ginger for the treatment of, drains, and is placed on 5%（w/v）NaCl liquid in, inoculated plant
Lactobacillus CICC21790 and Lactobacillus plantarum CICC21794, effective viable bacteria inoculum concentration is more than 2.5 × 106, inoculative proportion is 7:
3, by with salting liquid（NaCl solution）Weight than addition lactic acid, Cys, CaCl2, glacial acetic acid, adding proportion is
0.5‰（w/v）Lactic acid, 1 ‰（w/v）Cys, 0.5 ‰（w/v）CaCl2、0.5‰（w/v）Glacial acetic acid is in 16 DEG C, anaerobism
In the environment of ferment 30d.
（4）Take out step（3）Ginger after fermentation, adds flavor enhancement, pasteurization after mixing to be packaged to be crisp yellow raw
Ginger.
（5）Detect zingiberol in crisp yellow ginger, zingiberene, the content of phellandrene and from color and luster, form, flavour, brittleness, smell etc.
Organoleptic indicator's overall merit product, as a result such as table 1, table 2.
Comparative example 2：Without Cys
Crisp yellow ginger of one kind fermentation and preparation method thereof, its step is as follows：
（1）Materials：Fresh ginger is taken, impurity elimination is cleaned, peeling, cutting.
（2）Immersion：Containing saturation NaCl, 1 ‰（w/v）CaCl2、5‰（w/v）CaNO3With 0.5 ‰（w/v）'s
72h is soaked in the mixed solution of copper gluconate, low temperature environment fixation guarantor is placed in and is salted down.
（3）Fermentation：Take out step（2）The ginger for the treatment of, drains, and is placed on 5%（w/v）NaCl liquid in, inoculated plant
Lactobacillus CICC21790 and Lactobacillus plantarum CICC21794, effective viable bacteria inoculum concentration is more than 2.5 × 106, inoculative proportion is 7:
3, by with salting liquid（NaCl solution）Weight than addition lactic acid, Cys, CaCl2, glacial acetic acid, adding proportion is
0.5‰（w/v）Lactic acid, 0.5 ‰（w/v）CaCl2、0.5‰（w/v）Glacial acetic acid ferments 30d in the environment of 16 DEG C, anaerobism.
（4）Take out step（3）Ginger after fermentation, adds flavor enhancement, pasteurization after mixing to be packaged to be crisp yellow raw
Ginger.
（5）Detect zingiberol in crisp yellow ginger, zingiberene, the content of phellandrene and from color and luster, form, flavour, brittleness, smell etc.
Organoleptic indicator's overall merit product, as a result such as table 1, table 2.
The main matter analysis result of each embodiment product of table 1
The organoleptic indicator of sample compares prepared by each embodiment of table 2
Knowable to table 1, the data of table 2, the inventive method is used（Embodiment 1-3）Ginger in the obtained crisp yellow ginger of fermentation
Alcohol, zingiberene, the content of phellandrene are above comparative example, and product is also excellent on color and luster, form, flavour, brittleness its smell
In comparative example, impregnation stage addition calcium gluconae, the CaCl in ginger are illustrated2 、CaNO3Mixed liquor, can keep life
The color and brittleness of ginger, while using lactic acid, Cys, CaCl in fermentation stage2, glacial acetic acid mixed liquor, further protect
The brittleness of ginger is demonstrate,proved, makes the ginger after fermentation not only nutritious, and color Huang, mouthfeel are crisp.
Claims (3)
1. a kind of preparation method of the crisp yellow ginger of fermenting, it is characterised in that the method is comprised the following steps：
（1）Materials：Fresh ginger is taken, impurity elimination is cleaned, peeling, cutting；
（2）Immersion：24-72h is soaked in soak, suitable environment fixation guarantor is placed in and is salted down, described soak is 15%-
Saturation（w/v）NaCl, 1 ‰ -1%（w/v）CaCl2、1‰-5‰（w/v）CaNO3With 0.05 ‰ -0.5 ‰
（w/v）Copper gluconate mixed solution；
（3）Fermentation：Take out step（2）The ginger for the treatment of, drains, and is placed on 3%-5%（w/v）Saline solution in, inoculating two kinds breast
Sour bacterium, and to addition lactic acid, Cys, CaCl in saline solution2, glacial acetic acid, ferment 8- in the environment of 15-30 DEG C, anaerobism
30d；Described lactic acid, Cys, CaCl2, glacial acetic acid by with fermentation base-material total amount weight than addition, adding proportion
For：0.5 ‰ -1 ‰ lactic acid, the Cys of 1-10 ‰, 0.5 ‰ -2 ‰ CaCl2, 0.5 ‰ -1 ‰ glacial acetic acid；
（4）Take out step（3）Ginger after fermentation, adds flavor enhancement, pasteurization after mixing to be packaged to be crisp yellow ginger.
2. a kind of preparation method of crisp yellow ginger of fermenting according to claim 1, it is characterised in that step（2）Middle immersion
Fixation environmental condition is：Low temperature or normal temperature.
3. a kind of preparation method of crisp yellow ginger of fermenting according to claim 1, it is characterised in that step（3）Middle lactic acid
Bacterium is：Lactobacillus plantarum CICC21790 and Lactobacillus plantarum CICC21794, effective viable bacteria inoculum concentration is more than 2.5 × 106, inoculation
Ratio is 7:3.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410832487.XA CN104509820B (en) | 2014-12-29 | 2014-12-29 | Crisp yellow ginger of one kind fermentation and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410832487.XA CN104509820B (en) | 2014-12-29 | 2014-12-29 | Crisp yellow ginger of one kind fermentation and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN104509820A CN104509820A (en) | 2015-04-15 |
| CN104509820B true CN104509820B (en) | 2017-06-16 |
Family
ID=52786127
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| CN106820014A (en) * | 2017-01-05 | 2017-06-13 | 广西金臣科技有限公司 | A kind of ginger curing food and its method for salting |
| CN106579193A (en) * | 2017-02-16 | 2017-04-26 | 潍坊市华滨生物科技有限公司 | Preparation method and use of ginger fermentation liquid |
| CN108618034B (en) * | 2018-05-14 | 2021-06-18 | 湖北工业大学 | Preparation method of rapid compound fermented cowpea |
| CN108902829A (en) * | 2018-05-30 | 2018-11-30 | 余庆县农家人绿色食品开发有限公司 | A kind of bubble ginger and preparation method thereof rich in gingerol |
| CN110313573A (en) * | 2019-07-17 | 2019-10-11 | 湖北聚汇农业开发有限公司 | A kind of method of lactic fermentation leek ginger splices |
| CN110250464A (en) * | 2019-07-17 | 2019-09-20 | 武汉市鑫宏食品酿造科研所 | A kind of preparation method of the Selenium-enriched fermentation phoenix head salty base of ginger |
| JP2020193216A (en) * | 2020-08-20 | 2020-12-03 | 株式会社東洋新薬 | Absorption-promoting agent of shogaol and/or gingerol |
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| CN103039915A (en) * | 2012-12-28 | 2013-04-17 | 徐州绿之野生物食品有限公司 | Black Jerusalem artichoke food and preparation method thereof |
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