CN105166861A - Color protection technology for white ginger juice - Google Patents
Color protection technology for white ginger juice Download PDFInfo
- Publication number
- CN105166861A CN105166861A CN201510536093.4A CN201510536093A CN105166861A CN 105166861 A CN105166861 A CN 105166861A CN 201510536093 A CN201510536093 A CN 201510536093A CN 105166861 A CN105166861 A CN 105166861A
- Authority
- CN
- China
- Prior art keywords
- white ginger
- ginger juice
- white
- juice
- citric acid
- Prior art date
- Legal status (The legal status 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 status listed.)
- Pending
Links
- 244000050907 Hedychium coronarium Species 0.000 title claims abstract description 82
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 50
- 238000005516 engineering process Methods 0.000 title claims abstract description 20
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 57
- 238000004321 preservation Methods 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 239000002002 slurry Substances 0.000 claims description 5
- 239000000835 fiber Substances 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 8
- 238000002386 leaching Methods 0.000 abstract description 2
- 230000031700 light absorption Effects 0.000 abstract description 2
- 238000007254 oxidation reaction Methods 0.000 abstract description 2
- 238000004537 pulping Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 239000002699 waste material Substances 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 5
- 235000006886 Zingiber officinale Nutrition 0.000 description 5
- 235000008397 ginger Nutrition 0.000 description 5
- 235000014080 ginger ale Nutrition 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 238000005119 centrifugation Methods 0.000 description 4
- 238000005352 clarification Methods 0.000 description 4
- 239000004382 Amylase Substances 0.000 description 2
- 102000013142 Amylases Human genes 0.000 description 2
- 108010065511 Amylases Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 235000019418 amylase Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 239000002893 slag Substances 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a color protection technology for white ginger juice. The color protection technology comprises the following steps: washing white ginger; cutting the washed white ginger into white ginger slices; pulping the white ginger slices so as to obtain serosity; leaching the serosity so as to obtain white ginger juice; and adding citric acid to the white ginger juice. According to the color protection technology disclosed by the invention, according to the characteristics of white ginger products, after the serosity is leached, the citric acid is added to the white ginger juice, so that the light absorption value of the white ginger juice is reduced, the white ginger juice is free from the influence of an oxidation reaction, the original color of the white ginger juice can still be maintained, and the production waste of the white ginger juice is effectively prevented due to brown stains; besides, the color protection technology has the advantages of being simple in technology, free from environment pollution and suitable for industrialized production.
Description
Technical field
The present invention relates to a kind of production technology of white ginger juice, be specifically related to a kind of color preservation technology of white ginger juice.
Background technology
The white ginger in Tongling is rare Local Excellent kind, has the use value of stronger adaptability, good yielding ability, excellent quality and uniqueness, is one of Tongling " eight treasures (choice ingredients of certain special dishes) ", is just listed in tribute as far back as Northern Song Dynasty.It is at home and abroad well-known with the characteristic of " block great Pi is thin, the many slags of juice are few, meat is tender and crisp, aromatic flavour ", has the sensation of " lasting overnight " after food.White ginger belongs to food, medicament dual-purpose type and can be rated as " the white ginger of China ".
In prior art, there is multiple ginger ale, is, after being pulled an oar by ginger, through filtering, obtaining ginger juice, then coordinating other auxiliary and condiment to make ginger ale mostly.But, time in the process of white ginger ginger juice, because the many slags of white ginger juice are few so after making beating; white ginger juice amount is more; consider from production cost, all can not process immediately, often need standing a period of time; but in standing process; if seal against sunshine bad, white ginger juice is subject to oxidation reaction, usually can be reacted into brown; cause the later stage to be reprocessed into ginger ale, cause damage serious.
Summary of the invention
The object of the invention is to overcome above-mentioned the deficiencies in the prior art, a kind of color preservation technology that can prevent the white ginger juice of white ginger juice brown stain is provided.
The color preservation technology of a kind of white ginger juice provided by the invention, comprises the following steps:
A color preservation technology for white ginger juice, comprises the following steps:
(1), wash: white ginger is washed, removes the peel afterwards;
(2), cut into slices: the white ginger after clean peeling is cut into white ginger splices;
(3), pull an oar: by the weight ratio of 1:5, white ginger splices is put into water and pulls an oar;
(4), lixiviate: slurries are placed in 85 DEG C of water bath with thermostatic control lixiviate 15min, filter and obtain white ginger juice;
(5), add citric acid: in white ginger juice, add citric acid, the weight percent of the shared white ginger juice of citric acid is 0.05-0.1%.
Further describe as to technique scheme:
In step (2), the thickness of white ginger splices is 2-5mm, is formed by evenly cutting along fiber or fibrae obliquae direction by white ginger.
The present invention is according to the products characteristics of white ginger, after leaching, citric acid is added in white ginger juice, reduce the light absorption value of white ginger juice, the impact of not oxidated reaction, still can keep the original color of white ginger juice, effectively prevent brown stain and cause the production of white ginger juice to be wasted, and have that technique is simple, non-environmental-pollution, be applicable to the advantage of suitability for industrialized production.
Detailed description of the invention
Below in conjunction with specific embodiment, invention is described in further detail.
A color preservation technology for white ginger juice, comprises the following steps:
(1), wash: white ginger is washed, removes the peel afterwards;
(2), cut into slices: the white ginger after clean peeling is cut into white ginger splices;
(3), pull an oar: by the weight ratio of 1:5, white ginger splices is put into water and pulls an oar;
(4), lixiviate: slurries are placed in 85 DEG C of water bath with thermostatic control lixiviate 15min, filter and obtain white ginger juice;
(5), add citric acid: in white ginger juice, add citric acid, the weight percent of the shared white ginger juice of citric acid is 0.05-0.1%.
Embodiment 1
A production technology for white ginger ale, adopts above-mentioned color preservation technology to complete, comprises the following steps:
(1), wash: white for 50g ginger is washed, removes the peel afterwards;
(2), section: the white ginger after clean peeling being cut into equably the thick white ginger splices of 2mm, being formed by evenly cutting along fiber or fibrae obliquae direction by white ginger;
(3), pull an oar: by the weight ratio of 1:5, white ginger splices is put into water and pulls an oar;
(4), lixiviate: slurries are placed in 85 DEG C of water bath with thermostatic control lixiviate 15min, filter and obtain white ginger juice;
(5), add citric acid: in white ginger juice, add citric acid, the weight percent of the shared white ginger juice of citric acid is 0.05%;
(6), enzyme-added clarification: add 2ml amylase in the white ginger juice of every 1L, be placed in the water-bath of 60 DEG C, hydrolysis 60min, after being hydrolyzed, temperature is risen to 90 DEG C, go out enzyme;
(7), centrifugal: temperature is down to rapidly 40 DEG C, centrifugation, centrifugal speed is 300r/min, and centrifugation time is 8min;
(8), get liquid: get centrifugal after supernatant liquor, be the white ginger juice after clarification;
(9), allocate: after granulated sugar, citric acid, salt dissolution filter, add white ginger juice;
(10), sterilizing;
(11), filling and sealing is preserved.
Embodiment 2
A production technology for white ginger ale, adopts above-mentioned color preservation technology to complete, comprises the following steps:
(1), wash: white for 50g ginger is washed, removes the peel afterwards;
(2), cut into slices: the white ginger after clean peeling is cut into equably the thick white ginger splices of 3mm;
(3), pull an oar: by the weight ratio of 1:5, white ginger splices is put into water and pulls an oar;
(4), lixiviate: slurries are placed in 85 DEG C of water bath with thermostatic control lixiviate 15min, filter and obtain white ginger juice;
(5), add citric acid: in white ginger juice, add citric acid, the weight percent of the shared white ginger juice of citric acid is 0.1%;
(6), enzyme-added clarification: add 2ml amylase in the white ginger juice of every 1L, be placed in the water-bath of 65 DEG C, hydrolysis 60min, after being hydrolyzed, temperature is risen to 90 DEG C, go out enzyme;
(7), centrifugal: temperature is down to rapidly 40 DEG C, centrifugation, centrifugal speed is 300r/min, and centrifugation time is 8min;
(8), get liquid: get centrifugal after supernatant liquor, be the white ginger juice after clarification;
(9), allocate: syrup is added white ginger juice;
(10), sterilizing;
(11), filling and sealing is preserved.
The above is only the preferred embodiment of the present invention, protection scope of the present invention be not only confined to above-described embodiment, and all technical schemes belonged under thinking of the present invention all belong to protection scope of the present invention.It should be pointed out that for those skilled in the art, some improvements and modifications without departing from the principles of the present invention, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (2)
1. a color preservation technology for white ginger juice, is characterized in that: comprise the following steps:
(1), wash: white ginger is washed, removes the peel afterwards;
(2), cut into slices: the white ginger after clean peeling is cut into white ginger splices;
(3), pull an oar: by the weight ratio of 1:5, white ginger splices is put into water and pulls an oar;
(4), lixiviate: slurries are placed in 85 DEG C of water bath with thermostatic control lixiviate 15min, filter and obtain white ginger juice;
(5), add citric acid: in white ginger juice, add citric acid, the weight percent of the shared white ginger juice of citric acid is 0.05-0.1%.
2. the color preservation technology of a kind of white ginger juice according to claim 1, is characterized in that: in step (2), the thickness of white ginger splices is 2-5mm, is formed by evenly cutting along fiber or fibrae obliquae direction by white ginger.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510536093.4A CN105166861A (en) | 2015-08-25 | 2015-08-25 | Color protection technology for white ginger juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510536093.4A CN105166861A (en) | 2015-08-25 | 2015-08-25 | Color protection technology for white ginger juice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105166861A true CN105166861A (en) | 2015-12-23 |
Family
ID=54889706
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510536093.4A Pending CN105166861A (en) | 2015-08-25 | 2015-08-25 | Color protection technology for white ginger juice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105166861A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108740636A (en) * | 2018-05-16 | 2018-11-06 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of extraction process of ginger juice |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2003079823A1 (en) * | 2002-03-26 | 2003-10-02 | Council Of Scientific And Industrial Research | Process for preparing ready-to-drink shelf stable sugarcane juice beverage |
| CN103156247A (en) * | 2013-04-04 | 2013-06-19 | 山东农业大学 | Red date and brown sugar ginger juice drink and preparation method thereof |
| CN104116111A (en) * | 2014-06-13 | 2014-10-29 | 河南省淼雨饮品股份有限公司 | Health beverage with functions of reducing blood fat and softening blood vessels and preparation method thereof |
-
2015
- 2015-08-25 CN CN201510536093.4A patent/CN105166861A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2003079823A1 (en) * | 2002-03-26 | 2003-10-02 | Council Of Scientific And Industrial Research | Process for preparing ready-to-drink shelf stable sugarcane juice beverage |
| CN103156247A (en) * | 2013-04-04 | 2013-06-19 | 山东农业大学 | Red date and brown sugar ginger juice drink and preparation method thereof |
| CN104116111A (en) * | 2014-06-13 | 2014-10-29 | 河南省淼雨饮品股份有限公司 | Health beverage with functions of reducing blood fat and softening blood vessels and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 史先振等: "常温渗糖法生产白糖姜片新工艺研究", 《安徽农业科学》 * |
| 李清春，等: "姜汁护色浸提研究与姜汁保健饮料研制", 《试验报告与理论研究》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108740636A (en) * | 2018-05-16 | 2018-11-06 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of extraction process of ginger juice |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151223 |