CN104855665A - Preparation method of low-sugar preserved ginger - Google Patents

Abstract

The invention aims at providing a preparation method of a low-sugar preserved ginger. The preparation method comprises the following steps: taking ginger buds and flushing the ginger buds by use of clear water until no foreign matter is left on the surfaces of the ginger buds; shaping so that the ginger buds have good shapes to facilitate the permeation of a sugar liquor; next, protecting the color of the preserved ginger by use of a composite color-protecting solution composed of citric acid, sodium hydrogen sulfite and sodium chloride, soaking in calcium chloride solution for hardening, blanching in boiling water, boiling in the sugar liquor containing sodium carboxymethylcellulose and sodium alginate and having the open-pan sugar degree of 35% for soaking sugar, and drying in a drying oven, thereby obtaining the finished product low-sugar preserved ginger. The sugar content of the finished product low-sugar preserved ginger is within the range of 40%-45%; the low-sugar preserved ginger is good in fullness, glittering and translucent in color and luster, palatable in sourness and sweetness, and rich in original fruity flavor, and has the light spiciness of the ginger.

Description

A kind of preparation method of low sugared ginger dried meat

(1) technical field

The present invention relates to a kind of preparation method of low sugared ginger dried meat, belong to food processing field.

(2) background technology

Candied fruit is with various fruit, vegetables for raw material, after carrying out pickled or boiling, through super-dry or non-drying, has certain form, sparkling and crystal-clear, full, tool gloss, a translucent tack-free class sugar prod with sugar, honey etc.High preserved fruit containing no sugar sugar content is generally 65% ~ 70%, and low-sugar preserved fruit sugar content is then below 50%.

Although the sparkling and crystal-clear full storage tolerance of high preserved fruit containing no sugar, because product brew time is long, aromatic substance loss is serious, former fruit weak flavor; And low-sugar preserved fruit sugar content is low, brew time is shorter, and product former fruit local flavor is denseer.Binding force suffered by high preserved fruit containing no sugar internal moisture is comparatively large, and not easily remove during baking, baking time is long; In low-sugar preserved fruit, suffered by moisture, binding force is little, and product water content is higher, and the comparable high preserved fruit containing no sugar of baking time is short.Take in the health of sugar to human body too much unfavorable, in the epoch that the safe and sanitary performance of current people to food is more and more paid close attention to, the height sugar of high preserved fruit containing no sugar may cause the psychological discomfort sensation of people; And low-sugar preserved fruit sugar content is low, former fruit local flavor is dense, and mouthfeel is good, and can not cause the psychological converse mood of people, therefore low-sugar preserved fruit is more easily esthetically acceptable to the consumers.

The color and luster of low-sugar preserved fruit is gloomy, transparency is low is the key factor affecting its quality, how to suppress the brown stain of ginger preserved fruit to be problem anxious to be resolved.The brown stain of ginger can be divided into enzymatic browning and non-enzymatic browning, this research is according to the characteristic of ginger, except adopting the tradition such as blanching and effectively suppressing the method for polyphenol oxidase activity, also adopt and carry out protecting look according to the colour protecting liquid of different proportion before ginger Preserved produciton, effectively can suppress the generation of enzymatic reaction.In addition, for solving the plumpness problem of low sugared ginger dried meat, adding filler and replacing sugar to be filled in preserved fruit internal clearance as sodium carboxymethylcellulose, sodium alginate, reaching while can reducing preserved fruit pol and make again product expression go out the full state of high preserved fruit containing no sugar.

(3) summary of the invention

The object of the invention is the preparation method researching and developing a kind of low sugared ginger dried meat.Its method is: get ginger bud, rinses to ginger bud surface foreign with clear water.By shaping, make ginger bud have good shape, and be beneficial to the infiltration of liquid glucose.Then with the compound colour protecting liquid of citric acid, sodium hydrogensulfite sodium chloride composition, look is protected to ginger dried meat, sclerosis is soaked with calcium chloride solution, boiling water blanching, putting into containing sodium carboxymethylcellulose, sodium alginate, pol of boiling is leaching sugar after the liquid glucose boiling of 35%, dry in baking oven, the low sugared ginger dried meat of finished product can be obtained.

(4) accompanying drawing explanation

Fig. 1 low sugared ginger dried meat preparation technology flow chart

In Fig. 1,1 is ginger bud, and 2 is cleanings, and 3 is shapings, and 4 is protect look, and 5 is sclerosis, and 6 is blanchings, and 7 is fill, and 8 is candy, and 9 is leaching sugar, and 10 is bakings, and 11 is finished products.

(5) detailed description of the invention

Get ginger bud (1), by clean water (2) to ginger bud surface foreign, then shaping (3), make ginger bud have good shape, be also beneficial to the infiltration of liquid glucose; Then be placed in compound colour protecting liquid to soak and within 10 ~ 20 minutes, carry out protecting look (4), colour protecting liquid consists of citric acid, the sodium hydrogensulfite of 0.2% ~ 0.4%, the sodium chloride of 0.5% ~ 2% of 0.3% ~ 0.7%; After calcium chloride solution with 1% ~ 3% soaks and within 0.5 ~ 1 hour, makes ginger dried meat sclerosis (5), the boiling water being placed in 80 ~ 100 DEG C carries out blanching (6) in 5 ~ 10 minutes, then the liquid glucose boiling that to put into containing 0.2% ~ 0.5% sodium carboxymethylcellulose, 0.1% ~ 0.5% sodium alginate, pol of boiling be 35% is carried out filling (7), candy (8) for 10 ~ 15 minutes; The baking oven putting into 60 ~ 80 DEG C after soaking sugared (9) 4 ~ 8 hours after boiling completes dries (10) to ginger dried meat surface without liquid glucose, can obtain low sugared ginger dried meat (11).

This low sugared ginger dried meat manufacture craft, by low sugared ginger dried meat manufacturing process, add filler and control candy, ooze the sugar time, can reach and control to reduce ginger dried meat sugar content, in turn ensure that the plumpness of low sugared ginger dried meat.

The low sugared ginger dried meat sugar content that application said method obtains is 40% ~ 45%, and the high preserved fruit containing no sugar that sugar content is more traditional is low by 20% ~ 30%, and has the plumpness of high preserved fruit containing no sugar.Low sugared ginger dried meat has micro-pungent of ginger, sweet and sour taste, and former fruity is dense, and color and luster is sparkling and crystal-clear, nutritious, deeply likes by consumers in general.So this technology has actual application value in low-sugar preserved fruit is produced, and there is positive effect for the cultivation of promotion ginger, processing and low-sugar preserved fruit industrial expansion.

Claims (1)

1. a preparation method for low sugared ginger dried meat, is characterized in that: get ginger bud, by clean water to ginger bud surface foreign; Shaping, makes ginger bud have good shape, is also beneficial to the infiltration of liquid glucose; Then be placed in compound colour protecting liquid to soak and within 10 ~ 20 minutes, carry out protecting look, colour protecting liquid consists of citric acid, the sodium hydrogensulfite of 0.2% ~ 0.4%, the sodium chloride of 0.5% ~ 2% of 0.3% ~ 0.7%; Calcium chloride solution with 1% ~ 3% soaks and within 0.5 ~ 1 hour, makes ginger dried meat harden, the boiling water being placed in 80 ~ 100 DEG C carries out blanching in 5 ~ 10 minutes, then the liquid glucose boiling that to put into containing 0.2% ~ 0.5% sodium carboxymethylcellulose, 0.1% ~ 0.5% sodium alginate, pol of boiling be 35% within 10 ~ 15 minutes, carry out filling, candy; The baking oven putting into 60 ~ 80 DEG C after soaking sugared 4 ~ 8 hours after boiling completes is dried to ginger dried meat surperficial without liquid glucose, can obtain low sugared ginger dried meat finished product.