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

Preparation method of low-sugar preserved ginger Download PDF

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Publication number
CN104855665A
CN104855665A CN201510316573.XA CN201510316573A CN104855665A CN 104855665 A CN104855665 A CN 104855665A CN 201510316573 A CN201510316573 A CN 201510316573A CN 104855665 A CN104855665 A CN 104855665A
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CN
China
Prior art keywords
ginger
sugar
low
boiling
sodium
Prior art date
Application number
CN201510316573.XA
Other languages
Chinese (zh)
Inventor
唐晓珍
位雪莲
和瑶璇
贾蕾
贾传玺
张璐
Original Assignee
山东农业大学
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Application filed by 山东农业大学 filed Critical 山东农业大学
Priority to CN201510316573.XA priority Critical patent/CN104855665A/en
Publication of CN104855665A publication Critical patent/CN104855665A/en

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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.
CN201510316573.XA 2015-06-11 2015-06-11 Preparation method of low-sugar preserved ginger CN104855665A (en)

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Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105494834A (en) * 2015-12-28 2016-04-20 芜湖润蓝生物科技有限公司 Low-sugar weight-losing healthcare composite layer ginger candy and preparation method thereof
CN105494865A (en) * 2015-12-28 2016-04-20 芜湖润蓝生物科技有限公司 Film coated laminated low-sugar healthcare hawthorn alpinia tonkinensis candy with functions of promoting qi circulation and promoting appetite and preparing method thereof
CN105533102A (en) * 2015-12-28 2016-05-04 芜湖润蓝生物科技有限公司 Film-coated and laminated fruit fiber stomach tonifying ginger candy conducive to promote gastrointestinal absorption and preparation method thereof
CN105558237A (en) * 2015-12-28 2016-05-11 芜湖润蓝生物科技有限公司 Laminated health-care ginger sweets capable of reducing edema of pregnant women through promoting water circulation and diuresis and coated with pullulan polysaccharide modified gelatin composite membranes, and preparation method of laminated health-care ginger sweets
CN105558238A (en) * 2015-12-28 2016-05-11 芜湖润蓝生物科技有限公司 Laminated ginger sweets capable of alleviating female dysmenorrhea, with low water activity and coated with low-sugar health-care membranes, and preparation method of laminated ginger sweets
CN105981891A (en) * 2015-12-28 2016-10-05 芜湖润蓝生物科技有限公司 Nutrition healthcare film-coated sandwich rhizoma zingiberis candy with function of preventing radiation induction and method for preparing nutrition healthcare film-coated sandwich rhizoma zingiberis candy
CN105981894A (en) * 2015-12-28 2016-10-05 芜湖润蓝生物科技有限公司 Film-coated compressed-layer low-sugar healthcare fungus rhizoma zingiberis recens candy with beauty maintaining and young keeping functions and method for preparing film-coated compressed-layer low-sugar healthcare fungus rhizoma zingiberis recens candy
CN105981881A (en) * 2015-12-28 2016-10-05 芜湖润蓝生物科技有限公司 Polyanion polysaccharide coated laminated healthcare ginger candy for patients suffering from stomach cold and preparation method of polyanion polysaccharide coated laminated healthcare ginger candy
CN105981893A (en) * 2015-12-28 2016-10-05 芜湖润蓝生物科技有限公司 Acetic ester starch film-coated compressed-layer low-sugar healthcare rhizoma zingiberis recens candy with function of preventing hepatic fibrosis and method for preparing acetic ester starch film-coated compressed-layer low-sugar healthcare rhizoma zingiberis recens candy
CN105981879A (en) * 2015-12-28 2016-10-05 芜湖润蓝生物科技有限公司 Sandwich rhizoma zingiberis recens candy which has function of lowering blood pressures, is coated by modified chitosan hydrophilic film materials and contains radix puerariae and method for preparing sandwich rhizoma zingiberis recens candy
CN105981882A (en) * 2015-12-28 2016-10-05 芜湖润蓝生物科技有限公司 Depression-alleviating coated laminated low-sugar healthcare ginger candy containing endothelium corneum gigeriae galli and preparation method of depression-alleviating coated laminated low-sugar healthcare ginger candy
CN105981892A (en) * 2015-12-28 2016-10-05 芜湖润蓝生物科技有限公司 Chitosan modified whey protein isolate membrane coated laminated healthcare gingered candy capable of treating slight sore throat and making method thereof

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CN103829000A (en) * 2012-11-21 2014-06-04 李玉明 Preparation technology of low sugar preserved kiwi fruit
CN102987520A (en) * 2012-11-28 2013-03-27 山东农业大学 Sulfur-free composite color fixative for preserved ginger
CN104304618A (en) * 2014-10-21 2015-01-28 夏华 Method for making Jerusalem artichoke preserved fruits
CN104522268A (en) * 2014-12-08 2015-04-22 陶峰 Processing method of health-care preserved ginger

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Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105494834A (en) * 2015-12-28 2016-04-20 芜湖润蓝生物科技有限公司 Low-sugar weight-losing healthcare composite layer ginger candy and preparation method thereof
CN105494865A (en) * 2015-12-28 2016-04-20 芜湖润蓝生物科技有限公司 Film coated laminated low-sugar healthcare hawthorn alpinia tonkinensis candy with functions of promoting qi circulation and promoting appetite and preparing method thereof
CN105533102A (en) * 2015-12-28 2016-05-04 芜湖润蓝生物科技有限公司 Film-coated and laminated fruit fiber stomach tonifying ginger candy conducive to promote gastrointestinal absorption and preparation method thereof
CN105558237A (en) * 2015-12-28 2016-05-11 芜湖润蓝生物科技有限公司 Laminated health-care ginger sweets capable of reducing edema of pregnant women through promoting water circulation and diuresis and coated with pullulan polysaccharide modified gelatin composite membranes, and preparation method of laminated health-care ginger sweets
CN105558238A (en) * 2015-12-28 2016-05-11 芜湖润蓝生物科技有限公司 Laminated ginger sweets capable of alleviating female dysmenorrhea, with low water activity and coated with low-sugar health-care membranes, and preparation method of laminated ginger sweets
CN105981891A (en) * 2015-12-28 2016-10-05 芜湖润蓝生物科技有限公司 Nutrition healthcare film-coated sandwich rhizoma zingiberis candy with function of preventing radiation induction and method for preparing nutrition healthcare film-coated sandwich rhizoma zingiberis candy
CN105981894A (en) * 2015-12-28 2016-10-05 芜湖润蓝生物科技有限公司 Film-coated compressed-layer low-sugar healthcare fungus rhizoma zingiberis recens candy with beauty maintaining and young keeping functions and method for preparing film-coated compressed-layer low-sugar healthcare fungus rhizoma zingiberis recens candy
CN105981881A (en) * 2015-12-28 2016-10-05 芜湖润蓝生物科技有限公司 Polyanion polysaccharide coated laminated healthcare ginger candy for patients suffering from stomach cold and preparation method of polyanion polysaccharide coated laminated healthcare ginger candy
CN105981893A (en) * 2015-12-28 2016-10-05 芜湖润蓝生物科技有限公司 Acetic ester starch film-coated compressed-layer low-sugar healthcare rhizoma zingiberis recens candy with function of preventing hepatic fibrosis and method for preparing acetic ester starch film-coated compressed-layer low-sugar healthcare rhizoma zingiberis recens candy
CN105981879A (en) * 2015-12-28 2016-10-05 芜湖润蓝生物科技有限公司 Sandwich rhizoma zingiberis recens candy which has function of lowering blood pressures, is coated by modified chitosan hydrophilic film materials and contains radix puerariae and method for preparing sandwich rhizoma zingiberis recens candy
CN105981882A (en) * 2015-12-28 2016-10-05 芜湖润蓝生物科技有限公司 Depression-alleviating coated laminated low-sugar healthcare ginger candy containing endothelium corneum gigeriae galli and preparation method of depression-alleviating coated laminated low-sugar healthcare ginger candy
CN105981892A (en) * 2015-12-28 2016-10-05 芜湖润蓝生物科技有限公司 Chitosan modified whey protein isolate membrane coated laminated healthcare gingered candy capable of treating slight sore throat and making method thereof

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