CN105167107A - Clarification technology of white ginger juice - Google Patents
Clarification technology of white ginger juice Download PDFInfo
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- CN105167107A CN105167107A CN201510534503.1A CN201510534503A CN105167107A CN 105167107 A CN105167107 A CN 105167107A CN 201510534503 A CN201510534503 A CN 201510534503A CN 105167107 A CN105167107 A CN 105167107A
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- white ginger
- clarification
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- ginger juice
- juice
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
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Abstract
The invention discloses a clarification technology of white ginger juice. The clarification 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; adding amylase to the white ginger juice for clarification; and performing centrifugation and the like. According to the clarification technology disclosed by the invention, the characteristics of white ginger products are used, a manner that the clarification through the addition of the amylase is matched with the centrifugation is utilized, so that precipitates in the white ginger juice can be in effective enzymolysis, the clarification working procedure can be completed, the flavor of the white ginger juice can be guaranteed to a large extent, and the mouth feel and the quality of a white ginger tea are good; besides, the clarification technology has the advantages of being simple in technology, free form 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 clarification process 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 in white ginger juice, content of starch is higher; so often there will be precipitation, need standing one end time, after again filtering; just can be prepared the later stage operation of ginger ale, waste time and energy, also cannot ensure the white ginger local flavor in white ginger juice.
Summary of the invention
The object of the invention is to overcome above-mentioned the deficiencies in the prior art, a kind of precipitation can effectively clarified in white ginger juice is provided, and the clarification process of the white ginger juice of white ginger local flavor in white ginger juice can be ensured.
The clarification process of a kind of white ginger juice provided by the invention, comprises the following steps:
A clarification process 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), enzyme-added clarification: add 2ML amylase in the white ginger juice of every 1L, be placed in the water-bath of 60-65 DEG C, hydrolysis 60min, after being hydrolyzed, temperature is risen to 90 DEG C, go out enzyme;
(6), centrifugal: temperature is down to rapidly 40 DEG C, centrifugation;
(7), get liquid: get centrifugal after supernatant liquor, be the white ginger juice after clarification.
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.
Further describe as to technique scheme:
In step (6), centrifugal speed is 300r/min, and centrifugation time is 8min.
The present invention is according to the products characteristics of white ginger, enzyme-added clarification is utilized to coordinate centrifugation, can sediment effectively in the white ginger juice of enzymolysis complete clarification operation, the local flavor of white ginger juice can not only be ensured largely, make the taste quality of Bai Jiangcha better, 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 clarification process 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), enzyme-added clarification: add 2ML amylase in the white ginger juice of every 1L, be placed in the water-bath of 60-65 DEG C, hydrolysis 60min, after being hydrolyzed, temperature is risen to 90 DEG C, go out enzyme;
(6), centrifugal: temperature is down to rapidly 40 DEG C, centrifugation, centrifugal speed is 300r/min, and centrifugation time is 8min;
(7), get liquid: get centrifugal after supernatant liquor, be the white ginger juice after clarification.
Embodiment 1
A clarification process for white ginger juice, 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), 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;
(6), centrifugal: temperature is down to rapidly 40 DEG C, centrifugation, centrifugal speed is 300r/min, and centrifugation time is 8min;
(7), get liquid: get centrifugal after supernatant liquor, be the white ginger juice after clarification.
Embodiment 2
A clarification process for white ginger juice, 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), 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;
(6), centrifugal: temperature is down to rapidly 40 DEG C, centrifugation, centrifugal speed is 300r/min, and centrifugation time is 8min;
(7), get liquid: get centrifugal after supernatant liquor, be the white ginger juice after clarification.
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 (3)
1. a clarification process 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), enzyme-added clarification: add 2ML amylase in the white ginger juice of every 1L, be placed in the water-bath of 60-65 DEG C, hydrolysis 60min, after being hydrolyzed, temperature is risen to 90 DEG C, go out enzyme;
(6), centrifugal: temperature is down to rapidly 40 DEG C, centrifugation;
(7), get liquid: get centrifugal after supernatant liquor, be the white ginger juice after clarification.
2. the clarification process 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.
3. the clarification process of a kind of white ginger juice according to claim 1, it is characterized in that: in step (6), centrifugal speed is 300r/min, and centrifugation time is 8min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510534503.1A CN105167107A (en) | 2015-08-25 | 2015-08-25 | Clarification technology of white ginger juice |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510534503.1A CN105167107A (en) | 2015-08-25 | 2015-08-25 | Clarification technology of white ginger juice |
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| CN105167107A true CN105167107A (en) | 2015-12-23 |
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| CN201510534503.1A Pending CN105167107A (en) | 2015-08-25 | 2015-08-25 | Clarification technology of white ginger juice |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107279638A (en) * | 2017-06-18 | 2017-10-24 | 辽宁工程技术大学 | A kind of preparation method of ginger juice cola companion |
| CN108740023A (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 lactoprotein drink and preparation method thereof containing ginger juice |
| 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 |
| CN108740011A (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 tart flavour dairy products and preparation method thereof containing ginger juice |
Citations (3)
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| CN102960792A (en) * | 2012-11-16 | 2013-03-13 | 西北农林科技大学 | Jujube-ginger compound beverage and preparation method thereof |
| CN104489803A (en) * | 2014-12-08 | 2015-04-08 | 王林林 | Making method of health beverage containing red dates and ginger juice |
| CN104738605A (en) * | 2013-12-26 | 2015-07-01 | 青岛休闲食品有限公司 | Preparation method of ginger-vinegar beverage |
-
2015
- 2015-08-25 CN CN201510534503.1A patent/CN105167107A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102960792A (en) * | 2012-11-16 | 2013-03-13 | 西北农林科技大学 | Jujube-ginger compound beverage and preparation method thereof |
| CN104738605A (en) * | 2013-12-26 | 2015-07-01 | 青岛休闲食品有限公司 | Preparation method of ginger-vinegar beverage |
| CN104489803A (en) * | 2014-12-08 | 2015-04-08 | 王林林 | Making method of health beverage containing red dates and ginger juice |
Non-Patent Citations (1)
| Title |
|---|
| 武杰: "《葱姜蒜制品加工工艺与配方》", 31 July 2004 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107279638A (en) * | 2017-06-18 | 2017-10-24 | 辽宁工程技术大学 | A kind of preparation method of ginger juice cola companion |
| CN107279638B (en) * | 2017-06-18 | 2020-08-14 | 辽宁工程技术大学 | Preparation method of ginger juice cola mate |
| CN108740023A (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 lactoprotein drink and preparation method thereof containing ginger juice |
| 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 |
| CN108740011A (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 tart flavour dairy products and preparation method thereof containing ginger juice |
| CN108740023B (en) * | 2018-05-16 | 2022-04-05 | 内蒙古蒙牛乳业（集团）股份有限公司 | A milk protein beverage containing succus Zingiberis recens and its preparation method |
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Application publication date: 20151223 |
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