CN104856033A - Method for preparing ginger enzyme through ginger slice fermentation - Google Patents

Method for preparing ginger enzyme through ginger slice fermentation Download PDF

Info

Publication number
CN104856033A
CN104856033A CN201510295037.6A CN201510295037A CN104856033A CN 104856033 A CN104856033 A CN 104856033A CN 201510295037 A CN201510295037 A CN 201510295037A CN 104856033 A CN104856033 A CN 104856033A
Authority
CN
China
Prior art keywords
ginger
fermentation
brown sugar
splices
ferment
Prior art date
Application number
CN201510295037.6A
Other languages
Chinese (zh)
Inventor
薛斌
王端生
王波
Original Assignee
莱芜东兴源食品有限公司
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 莱芜东兴源食品有限公司 filed Critical 莱芜东兴源食品有限公司
Priority to CN201510295037.6A priority Critical patent/CN104856033A/en
Publication of CN104856033A publication Critical patent/CN104856033A/en

Links

Abstract

The invention relates to a method for preparing ginger enzymes through ginger slice fermentation, and belongs to the technical field of food fermentation. The method comprises the following steps: taking brown sugar/honey, ginger and purified water as raw materials, wherein the mass ratio of brown sugar/honey to gingers to purified water is 1:3:10; placing the ginger in sweet water, fermenting for one month under the conditions of dark environment, 20-30 DEG C and stirring, and then sealing, and continuously fermenting for six months or longer. During the fermentation process, water is added; compared with a fermentation process in which water is not added and citric acid is added, the use amount of brown sugar can be reduced, and the fermentation success rate can be improved. After stirring fermenting is completed, the sealing fermenting is performed for six months or longer; compared with a process in which sealing fermenting is not performed, the fermentation success rate is improved. In addition, the proportion of raw materials is limited strictly, so that the efficacy of the ginger enzyme is improved, and the taste is improved.

Description

A kind of ginger splices fermentation is for the method for ginger ferment
Technical field
The present invention relates to the method for a kind of ginger splices fermentation for ginger ferment, belong to food fermentation technical field.
Background technology
Ginger is rich in gingerol, ginger oil, zingiberol, multiple fibrous composition have toxin expelling, short digestion, anti-oxidant, antidotal effect.Ginger tea is prepared at present with ginger raw material, fermentation ginger, the research of pickled ginger is more, microorganism in fermented ginger, mineral matter, amino acid contributes to recovering and improve blood circulation to see, fermented ginger can promote gastric digestion simultaneously, logical nose is hypo-allergenic, ease off the pressure, disclose " a kind of fermented ginger and its preparation method and application " in Chinese invention patent " CN101273783A ", have employed with ginger is raw material, through cleaning, section, dry, sterilizing, access probio normal temperature fermentation obtains fermented ginger, but this invention needs to use large-sized drying machines, and the characteristic of Jiang Yuanben is destroyed with ultraviolet sterilization, only make use of fermentation ginger liquid part after fermentation can not make full use of .and when adopting existing ferment preparation technology to prepare ginger ferment, there is following problem: the ferment shelf-life being fermented into power low, prepared is short.
Summary of the invention
The object of the present invention is to provide and a kind ofly need not add that bacterial classification ferments voluntarily, simple to operate, to be fermented into power high and fully can discharge the ginger splices zymotechnique of effect of ginger.
Technical scheme
Ginger splices fermentation is for a method for ginger ferment, and with brown sugar/honey, ginger and pure water for raw material, the mass ratio of brown sugar/honey, ginger and pure water is 1:3:10; Comprise the following steps:
(1) ginger section, obtains ginger splices; Brown sugar/honey mixes with pure water, obtains syrup;
(2) ginger splices is placed in syrup, in unglazed, 20-30 DEG C, stirring condition bottom fermentation seals after one month, continues fermentation more than 6 months; Described stirring condition refers to that every day stirs once, and each stirring clockwise makes ginger splices and liquid fully mix for 3-5 minute.
Compared with conventional ferment zymotechnique, the present invention adopts brown sugar/honey to ferment, instead of adopts rock sugar/white sugar.This is because: ginger, compared with the convenient source (fruit) for the preparation of ferment, it not containing sugar, and is rich in fiber; Its nutrition external world that places one's entire reliance upon needed for fermentation provides.And brown sugar/honey is different from the composition of white sugar/rock sugar, it is nutritious that rock sugar and white sugar are not so good as brown sugar/honey.If ginger adopts conventional white sugar or rock sugar fermentation, probiotic active is lower, and cause fermentation time longer or unsuccessful, zymotic fluid becomes mildewed, and becomes sour rotten.In addition, brown sugar/honey is different from the composition of white sugar/rock sugar, and the growth of probiotics environment provided is different, causes growth of probiotics process, exercising result (enzyme and probio content, ratio) different.Moreover, adopt honey/brown sugar, the health-care efficacy of ginger can better be given full play to.Add in sweat of the present invention water, with do not add water and add citric acid zymotechnique compared with, the consumption of brown sugar can be reduced, and the effect improving and be fermented into power can be played.After stirring fermentation completes, then sealing and fermenting more than 6 months; Compared with not carrying out the technique of sealing and fermenting, be fermented into power and improve.
Secondly, the considered critical of the present invention proportioning of raw material, if exceed this scope, can cause growth of probiotics process (fermentation time), growth result (enzyme and probio content, ratio) to change, finally cause effect of product, mouthfeel poor.
In the present invention, sugar fully dissolves rear a large amount of nutriment uniformly in water, is beneficial to ginger splices combining with fermentation abundant after adding ginger splices.At no light condition bottom fermentation, kill flora with resisting ultraviolet radiation.The fermentation initial stage (first month) has a large amount of bacteria group and produces a large amount of gas in activity, therefore will stir venting every day, prevent container explosion; Fermentation later stage seal of vessel, carries out anaerobic fermentation.
Said method, preferably, the thickness of ginger splices is 4-5mm.This thickness, is conducive to fermentation.(be conducive to fermentation to be embodied in, cross thin ginger splices can swim in liquid surface and stir and can mouldyly rot not in time, in the blocked up short time, the main component zingiberol, zingiberene, phellandrene, amphene, citral, linalool etc. of ginger cannot discharge microorganism in solution in conjunction with the delayed fermentation time)
Said method, preferably, after ginger splices is placed in syrup, makes ginger splices be fully immersed in syrup.Prevent ginger splices from spilling water surface moldy metamorphism.Said method, preferably, fermentation container is transparent plastic container; Be convenient to observation be beneficial to venting anticorrosive.
Said method, preferably, described ginger is the clean ginger block that fresh nothing is rotted.Ginger must be clean, to reduce the generation of a large amount of methyl alcohol.
Said method, after having fermented, has light delicate fragrance, ph3-4, raw material to sink to the bottom the film of a kind of white of Surface Creation without black film in round.
Beneficial effect
1, step is simple, easy to operate; 2, materials'use is few; 3, pollution-free noresidue; 4, effect of ginger gives full play to; 5, sweet mouthfeel is moderate; 6, the benefit materials content of fermented product is high; 7, fermentation time is short; 8, zymotechnique temperature, success rate is high; 9, long shelf-life.
Detailed description of the invention
embodiment 1
The ginger block that fresh nothing rotted is cleaned.Take cleaned ginger block 3kg, take brown sugar 1kg, take pure water 10kg.
The ginger block taken is cut into the thick ginger splices of 4-5mm.The pure water taken is placed in clean transparent round, adds the brown sugar taken, fully mix, obtain syrup; Then in syrup, add ginger splices, and make ginger splices be fully immersed in syrup; Every day stirs 3-5 minute clockwise.In sweat, temperature need remain on 20-30 DEG C; Light must not be seen between yeast phase.Ferment after one month, strictly sealed by round, temperature continues to remain on 20-30 DEG C, must not see light, allows flora ferment 1 year at oxygen free condition.After having fermented, the film of a kind of white of round Surface Creation, raw material sinks to the bottom, and has light delicate fragrance; Obtain ginger ferment.
embodiment 2
The ginger block that fresh nothing rotted is cleaned.Take cleaned ginger block 3kg, take honey 1kg, take pure water 10kg.
The ginger block taken is cut into the thick ginger splices of 4-5mm.The pure water taken is placed in clean transparent round, adds the honey taken, fully mix, obtain syrup; Then in syrup, add ginger splices, and make ginger splices be fully immersed in syrup; Every day stirs 3-5 minute clockwise.In sweat, temperature need remain on 20-30 DEG C; Light must not be seen between yeast phase.Ferment after one month, strictly sealed by round, temperature continues to remain on 20-30 DEG C, must not see light, allows flora ferment 1 year at oxygen free condition.After having fermented, the film of a kind of white of round Surface Creation, raw material sinks to the bottom, and has light delicate fragrance; Obtain ginger ferment.
comparative example 1
1.1
The ginger block that fresh nothing rotted is cleaned.Take cleaned ginger block 3kg, take brown sugar 1.1kg, take pure water 10kg.
Other operations are with embodiment 1.After having fermented, the film of a kind of white of round Surface Creation, raw material sinks to the bottom, and has light delicate fragrance; Obtain ginger ferment.
The ginger block that fresh nothing rotted is cleaned.Take cleaned ginger block 3kg, take brown sugar 0.9kg, take pure water 10kg.
Other operations are with embodiment 1.After having fermented, the film of a kind of white of round Surface Creation, raw material sinks to the bottom, and has light delicate fragrance; Obtain ginger ferment.
comparative example 2
The ginger block that fresh nothing rotted is cleaned.Take cleaned ginger block 3kg, take white sugar 1kg, take pure water 10kg.
Other operations are with embodiment 1.After having fermented, the film of a kind of white of round Surface Creation, raw material sinks to the bottom, and has light delicate fragrance; Obtain ginger ferment.
comparative example 3
The ginger block that fresh nothing rotted is cleaned.Take cleaned ginger block 3kg, take brown sugar 1kg, peeling lemon 10kg.
By the lemon peeling taken, then lemon, ginger block are cut into the thick sheet of 4-5mm.By the order according to one deck sugar, one deck ginger splices and lemon tablet, raw material is placed in clean transparent round; Every day stirs 3-5 minute clockwise.In sweat, temperature need remain on 20-30 DEG C; Light must not be seen between yeast phase.Ferment after one month, strictly sealed by round, temperature continues to remain on 20-30 DEG C, must not see light, allows flora ferment 6 months at oxygen free condition.After having fermented, the film of a kind of white of round Surface Creation, raw material sinks to the bottom, and has strong tart flavour; Obtain ginger ferment.
comparative example 4
The ginger block that fresh nothing rotted is cleaned.Take cleaned ginger block 3kg, take brown sugar 6kg.The ginger block taken is cut into the thick sheet of 4-5mm.By the order according to one deck sugar, one deck ginger splices, raw material is placed in clean transparent round; Every day stirs 3-5 minute clockwise.In sweat, temperature need remain on 20-30 DEG C; Light must not be seen between yeast phase.After three week of fermentation, yeast phase finds blackout in bucket, and smell is smelly; Ferment unsuccessfully.
comparative example 5
The ginger block that fresh nothing rotted is cleaned.Take cleaned ginger block 3kg, take brown sugar 1kg, take pure water 10kg.
The ginger block taken is cut into the thick ginger splices of 4-5mm.The pure water taken is placed in clean transparent round, adds the brown sugar taken, fully mix, obtain syrup; Then in syrup, add ginger splices, and make ginger splices be fully immersed in syrup; Every day stirs 3-5 minute clockwise.In sweat, temperature need remain on 20-30 DEG C; Light must not be seen between yeast phase.Ferment 30 days time, the film of a kind of white of round Surface Creation, raw material sinks to the bottom, and has tart flavour; Ferment 46 days time, the film of a kind of black of round Surface Creation; There is corrupt smell; Ferment unsuccessfully.
effect experimental
one, pH detects
Adopt identical method, respectively pH detection carried out, testing result (the normal pH scope of ginger ferment is 3-4) as shown in table 1 to the product that the ferment of embodiment 1-2, the ferment of comparative example 1-3, comparative example 5 are fermented 45 days:
Table 1
Embodiment 1 Embodiment 2 Comparative example 1(1.1) Comparative example 1(1.2) Comparative example 2 Comparative example 3 Comparative example 5(45 days)
pH 3.47 3.42 3.76 3.35 3.62 2.17 2.43
two, shelf lives test
By the product that the ferment of the ferment of embodiment 1-2, comparative example 1-3, comparative example 5 are fermented 45 days, in 25 DEG C, constant temperature, sealing deposit; Observe corrupt situation; Result is as shown in table 2:
Table 2
Embodiment 1 Embodiment 2 Comparative example 1(1.1) Comparative example 1(1.2) Comparative example 2 Comparative example 3 Comparative example 5
Better more for a long time Better more for a long time Better more for a long time Better more for a long time Within 43rd day, start corrupt Within 65th day, start corrupt Within 17th day, start corrupt
three, power is fermented into
Ferment 45 days according to embodiment 1-2, comparative example 1-3, comparative example 5(respectively) fermentation process, carry out 50 fermentation tests respectively, statistics be fermented into power; Result is as shown in table 3:
Table 3
Embodiment 1 Embodiment 2 Comparative example 1(1.1) Comparative example 1(1.2) Comparative example 2 Comparative example 3 Comparative example 5
Success rate 100% 100% 83.7% 79.8% 59.7% 62.1% 47.8%

Claims (5)

1. ginger splices fermentation is for a method for ginger ferment, and with brown sugar/honey, ginger and pure water for raw material, the mass ratio of brown sugar/honey, ginger and pure water is 1:3:10; Comprise the following steps:
Ginger is cut into slices, and obtains ginger splices; Brown sugar/honey mixes with pure water, obtains syrup;
Ginger splices is placed in syrup, in unglazed, 20-30 DEG C, stirring condition bottom fermentation seals after one month, continues fermentation more than 6 months; Described stirring condition refers to that every day stirs once, and each stirring clockwise makes ginger splices and liquid fully mix for 3-5 minute.
2. method according to claim 1, is characterized in that, the thickness of ginger splices is 4-5mm.
3. method according to claim 1 and 2, is characterized in that, after ginger splices is placed in syrup, ginger splices is fully immersed in syrup.
4. method according to claim 3, is characterized in that, fermentation container is transparent plastic container.
5. method according to claim 4, is characterized in that, described ginger is the clean ginger block that fresh nothing is rotted.
CN201510295037.6A 2015-06-02 2015-06-02 Method for preparing ginger enzyme through ginger slice fermentation CN104856033A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201510295037.6A CN104856033A (en) 2015-06-02 2015-06-02 Method for preparing ginger enzyme through ginger slice fermentation

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201510295037.6A CN104856033A (en) 2015-06-02 2015-06-02 Method for preparing ginger enzyme through ginger slice fermentation

Publications (1)

Publication Number Publication Date
CN104856033A true CN104856033A (en) 2015-08-26

Family

ID=53902559

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201510295037.6A CN104856033A (en) 2015-06-02 2015-06-02 Method for preparing ginger enzyme through ginger slice fermentation

Country Status (1)

Country Link
CN (1) CN104856033A (en)

Cited By (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105495622A (en) * 2015-12-24 2016-04-20 广西良樱农业科技有限公司 Pitaya enzyme making method
CN105595329A (en) * 2015-12-24 2016-05-25 广西良樱农业科技有限公司 Passiflora edulis enzyme preparation method
CN105595357A (en) * 2015-12-24 2016-05-25 广西良樱农业科技有限公司 Ginger enzyme making method
CN105919080A (en) * 2016-04-25 2016-09-07 王若森 Cold preventing fresh ginger fermentation probiotic liquid and preparation method thereof
CN106235318A (en) * 2016-08-31 2016-12-21 唐妙红 The method preparing ferment for primary raw material with Flos Lonicerae, Rhizoma Curcumae Longae
CN106360690A (en) * 2016-08-31 2017-02-01 唐妙红 Method for preparing enzymes with smoked plum and turmeric as principal raw materials
CN106360693A (en) * 2016-08-31 2017-02-01 唐妙红 Method for preparing enzymes from main materials such as litchi and Rhizoma Curcumae Longae
CN106376924A (en) * 2016-08-31 2017-02-08 唐妙红 Method for preparing ferment by taking longan and turmeric as main raw materials
CN106387897A (en) * 2016-04-11 2017-02-15 刘祖波 Preparation method of Luohanshen ferment stock solution
CN106418498A (en) * 2016-08-31 2017-02-22 唐妙红 Method for preparing enzyme by using lemons and galangal as main materials
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
CN108112988A (en) * 2017-12-22 2018-06-05 张秀华 Ginger ferment and its preparation process
CN108354170A (en) * 2018-03-13 2018-08-03 华南师范大学 Condiment vegetable enzyme liquid and ferment powder and preparation method thereof and purposes

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101273783A (en) * 2008-05-06 2008-10-01 清华大学 Fermented ginger and producing method and application thereof
CN103549385A (en) * 2013-10-17 2014-02-05 天津市星河系科技有限公司 Preparation method of agaric ferment
CN104187916A (en) * 2014-07-17 2014-12-10 周忠泉 Environment-friendly beverage, edible ferment, and preparation method thereof

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101273783A (en) * 2008-05-06 2008-10-01 清华大学 Fermented ginger and producing method and application thereof
CN103549385A (en) * 2013-10-17 2014-02-05 天津市星河系科技有限公司 Preparation method of agaric ferment
CN104187916A (en) * 2014-07-17 2014-12-10 周忠泉 Environment-friendly beverage, edible ferment, and preparation method thereof

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
龙梅: "自制姜酵素", 《HTTP://BLOG.SINA.COM.CN/S/BLOG_ECCE42290101F86M.HTML》 *

Cited By (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105495622A (en) * 2015-12-24 2016-04-20 广西良樱农业科技有限公司 Pitaya enzyme making method
CN105595329A (en) * 2015-12-24 2016-05-25 广西良樱农业科技有限公司 Passiflora edulis enzyme preparation method
CN105595357A (en) * 2015-12-24 2016-05-25 广西良樱农业科技有限公司 Ginger enzyme making method
CN106387897A (en) * 2016-04-11 2017-02-15 刘祖波 Preparation method of Luohanshen ferment stock solution
CN105919080A (en) * 2016-04-25 2016-09-07 王若森 Cold preventing fresh ginger fermentation probiotic liquid and preparation method thereof
CN106360693A (en) * 2016-08-31 2017-02-01 唐妙红 Method for preparing enzymes from main materials such as litchi and Rhizoma Curcumae Longae
CN106360690A (en) * 2016-08-31 2017-02-01 唐妙红 Method for preparing enzymes with smoked plum and turmeric as principal raw materials
CN106376924A (en) * 2016-08-31 2017-02-08 唐妙红 Method for preparing ferment by taking longan and turmeric as main raw materials
CN106235318A (en) * 2016-08-31 2016-12-21 唐妙红 The method preparing ferment for primary raw material with Flos Lonicerae, Rhizoma Curcumae Longae
CN106418498A (en) * 2016-08-31 2017-02-22 唐妙红 Method for preparing enzyme by using lemons and galangal as main materials
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
CN108112988A (en) * 2017-12-22 2018-06-05 张秀华 Ginger ferment and its preparation process
CN108354170A (en) * 2018-03-13 2018-08-03 华南师范大学 Condiment vegetable enzyme liquid and ferment powder and preparation method thereof and purposes

Similar Documents

Publication Publication Date Title
CN103876155B (en) A kind of composite plant ferment and application thereof containing profitable probliotics
CN103549349B (en) Processing method of wild vegetable pickles
CN105192798B (en) Composite enzyme beverage and preparation method thereof
CN105639627A (en) Phellinus igniarius juice health-care food and preparation method thereof
CN101518320B (en) Preparation method of long shelf life fermented pickled vegetable
CN103190665A (en) Natural vegetable and fruit fermented beverage
CN104738480B (en) A kind of jerusalem artichoke less salt composite flavor pickles and preparation method thereof
JP4521447B2 (en) Method for producing enzyme-containing health food and health food
CN104664405A (en) Fat-reducing and weight-losing fruit enzyme powder and preparation method thereof
CN106616149A (en) Preparation method of pineapple and orange composite ferment beverage
CN104543844A (en) Blueberry enzyme
CN103704839A (en) Production method for seaweed beverage
CN103844234A (en) Preparation method of lotus root pickled vegetable
CN103710172A (en) Method for preparing ferment washing agent by utilizing probiotics solid fermentation technology
CN103876144A (en) Preparation method of probiotic-containing compound plant enzyme
CN102210422B (en) Preparation technology of pickle composite leaven and application method thereof
CN105249062B (en) A kind of plateau plant ferment drink and preparation method thereof
CN103704646B (en) The seasoning preparation method of lactic acid bacteria fermentation pickled vegetable liquid
CN104686958B (en) The preparation method of cherry ferment
CN104017689A (en) Purple sweet potato wine and preparation method thereof
CN105360864A (en) Preparation method of enzyme beverage
CN101734956B (en) Method for preparing microorganism fermentation liquor from fish skins or fish scales and bacterial manure containing fermentation liquor
CN103783462B (en) A kind of lactic fermentation sauerkraut method
CN104509907A (en) Composite plant ferment vinegar beverage and preparation method thereof
CN102370147A (en) Method for processing and producing pickle products by circularly utilizing bifida ferment lysate

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
EXSB Decision made by sipo to initiate substantive examination
SE01 Entry into force of request for substantive examination
WD01 Invention patent application deemed withdrawn after publication
WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20150826