CN105941794A - Production technology of pure ginger sugar - Google Patents
Production technology of pure ginger sugar Download PDFInfo
- Publication number
- CN105941794A CN105941794A CN201610290996.3A CN201610290996A CN105941794A CN 105941794 A CN105941794 A CN 105941794A CN 201610290996 A CN201610290996 A CN 201610290996A CN 105941794 A CN105941794 A CN 105941794A
- Authority
- CN
- China
- Prior art keywords
- fresh ginger
- minutes
- production technology
- rhizoma zingiberis
- brown sugar
- 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
- 241000234314 Zingiber Species 0.000 title claims abstract description 35
- 235000006886 Zingiber officinale Nutrition 0.000 title claims abstract description 35
- 235000008397 ginger Nutrition 0.000 title claims abstract description 35
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 239000000843 powder Substances 0.000 claims abstract description 20
- 238000000034 method Methods 0.000 claims abstract description 10
- 230000008569 process Effects 0.000 claims abstract description 8
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 206010033546 Pallor Diseases 0.000 claims abstract description 4
- 230000001954 sterilising effect Effects 0.000 claims abstract description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 4
- 239000000203 mixture Substances 0.000 claims description 6
- 210000000582 semen Anatomy 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 239000011268 mixed slurry Substances 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 230000001580 bacterial effect Effects 0.000 abstract description 5
- 238000001035 drying Methods 0.000 abstract 3
- 238000010438 heat treatment Methods 0.000 abstract 2
- 241000209140 Triticum Species 0.000 abstract 1
- 235000021307 Triticum Nutrition 0.000 abstract 1
- 238000009835 boiling Methods 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 238000003801 milling Methods 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 238000003756 stirring Methods 0.000 abstract 1
- 230000036541 health Effects 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 2
- 241001164374 Calyx Species 0.000 description 1
- 241001573881 Corolla Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 241000234299 Zingiberaceae Species 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- NLDDIKRKFXEWBK-AWEZNQCLSA-N gingerol Chemical compound CCCCC[C@H](O)CC(=O)CCC1=CC=C(O)C(OC)=C1 NLDDIKRKFXEWBK-AWEZNQCLSA-N 0.000 description 1
- JZLXEKNVCWMYHI-UHFFFAOYSA-N gingerol Natural products CCCCC(O)CC(=O)CCC1=CC=C(O)C(OC)=C1 JZLXEKNVCWMYHI-UHFFFAOYSA-N 0.000 description 1
- 235000002780 gingerol Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 239000002085 irritant Substances 0.000 description 1
- 231100000021 irritant Toxicity 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- OJYLAHXKWMRDGS-UHFFFAOYSA-N zingerone Chemical compound COC1=CC(CCC(C)=O)=CC=C1O OJYLAHXKWMRDGS-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- 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
Abstract
The invention discloses a production technology of pure ginger sugar. The production technology comprises the following process flows: 1, cleaning fresh ginger for 27 minutes; 2, peeling the cleaned fresh ginger with a peeler for 7 minutes; 3, putting the peeled fresh ginger into a blanching pot, adding water, performing heating to 127 DEG C, and performing soaking for 19 minutes; 4, performing steam sterilization on the soaked fresh ginger at 123 DEG C for 28 minutes; 5, adding the sterilized fresh ginger into a slicer, and performing slicing so as to obtain fresh ginger slices; 6, heating the fresh ginger slices to 118 DEG C, and performing cooking for 49 minutes; 7, putting the cooked fresh ginger slices into a drying machine, setting the temperature of the drying machine to be 87 DEG C, and performing drying for 8 hours; 8, milling the dried fresh ginger slices to obtain ginger powder of which the size is about 0.001mm; 9, adding water to brown sugar, and performing boiling for 10 minutes so as to obtain brown sugar pulp; and 10, mixing and stirring the brown sugar pulp, the ginger powder, wheat flour and water for 20 minutes. According to the production technology disclosed by the invention, the problems that a conventional fresh ginger production technology is not rigorous enough, so that the water content of products does not reach the standard, the bacterial content exceeds the standard and the package is not safe enough, are solved.
Description
Technical field
The present invention relates to Rhizoma Zingiberis Recens deep process technology field, be specifically related to a kind of pure Rhizoma Zingiberis Recens sugar production technology.
Background technology
Rhizoma Zingiberis Recens belongs to Zingiberaceae Rhizoma Zingiberis Recens and belongs to herbaceos perennial, has yellow green flower the rhizome of irritant fragrance, plant height 0.5-1 rice；Rhizome is plump, and multi-branched has fragrance and acid, blade lanceolar or wire lanceolar, and without hair, stockless, tip of a leaf film quality, total bennet is up to 25 centimetres；Spike strobiloid, bract is avette, and light green or edge are faint yellow, and top has small cusp, calyx tube to be about 1 centimetre, corolla yellow green, sliver lanceolar, lip central authorities sliver long round shape obovate.
Rhizoma Zingiberis Recens is a kind of industrial crops having very much value of exploiting and utilizing, in addition to containing the biological active substances such as (4-hydroxy-3-methoxyphenyl)ethyl methyl ketone, gingerol, possibly together with protein, polysaccharide, vitamin and various trace elements, integrate nutrition, seasoning, health care, it is considered as the health product of integration of edible and medicinal herbs from ancient times by physician, there is the plurality of health care functions such as cold relieving, damp eliminating, warming the stomach, acceleration blood circulation.
In China, the edible and medicinal history of Rhizoma Zingiberis Recens is the longest, and the exploitation of Rhizoma Zingiberis Recens are also compared early, and major product has Rhizoma Zingiberis, sweet Rhizoma Zingiberis Recens, Rhizoma Zingiberis Recens beans, Sucus Zingberis etc., and product specification is low, and sales volume is limited.In order to sufficiently and reasonably utilize the fresh ginger resource of preciousness, not only making its every part all be fully utilized, and obtain high value added product, fresh ginger deep processing is imperative trend.Existing fresh ginger production technology is the most rigorous to put in place, and the product water content produced always does not reaches target setting index, bacterial content exceeds standard and packs the safest.
Summary of the invention
For solving above-mentioned technical problem, we have proposed a kind of pure Rhizoma Zingiberis Recens sugar production technology, solve the most rigorous the putting in place of existing fresh ginger production technology and cause that product water content is the most up to standard, bacterial content exceeds standard and packs the safest problem.
For solving the problems referred to above, technical scheme is as follows:
A kind of pure Rhizoma Zingiberis Recens sugar production technology, including following technological process:
Step 01: fresh ginger is cleaned 27 minutes；
Step 02: fresh ginger skinning machine is removed the peel 7 minutes；
Step 03: fresh ginger is put into blanching pot and adds water and be heated to 127 degree, invades bubble 19 minutes；
Step 04: fresh ginger is carried out 123 degree of wet sterilizations 28 minutes；
Step 05: fresh ginger is added microtome and makes fresh ginger-chip；
Step 06: fresh ginger-chip is heated to 118 degree of steaming and decoctings 49 minutes；
Step 07: fresh ginger-chip is put into dehydrator design temperature 87 degree and dries 8 hours；
Step 08: fresh ginger-chip is carried out the Rhizoma Zingiberis powder that powder process size is about 0.001mm；
Step 09: add water brown sugar to boil 10 minutes and make brown sugar slurry；
Step 010: by brown sugar slurry, Rhizoma Zingiberis powder, Semen Tritici aestivi flour and water mix and blend 20 minutes；
Step 011: the brown sugar mixed slurry, Rhizoma Zingiberis powder, Semen Tritici aestivi flour and water are made caked sugar；
Step 012: set stoving temperature 80 degree, bakees caked sugar 30 minutes；
Step 013: subpackage.
Preferably, the ratio of described brown sugar and water is 1/3.5, and described brown sugar, the ratio of Rhizoma Zingiberis powder dough-making powder are 4/1/10.
By technique scheme, the one pure Rhizoma Zingiberis Recens sugar production technology that the present invention proposes, solve the most rigorous the putting in place of existing fresh ginger production technology and cause that product water content is the most up to standard, bacterial content exceeds standard and packs the safest problem.
Detailed description of the invention
Below the technical scheme in the embodiment of the present invention is clearly and completely described, it is clear that described embodiment is only a part of embodiment of the present invention rather than whole embodiments.Based on the embodiment in the present invention, the every other embodiment that those of ordinary skill in the art are obtained under not making creative work premise, broadly fall into the scope of protection of the invention.
Below in conjunction with embodiment and detailed description of the invention, the present invention is further detailed explanation.
Embodiment
A kind of pure Rhizoma Zingiberis Recens sugar production technology, including following technological process:
Step 01: fresh ginger is cleaned 27 minutes；
Step 02: fresh ginger skinning machine is removed the peel 7 minutes；
Step 03: fresh ginger is put into blanching pot and adds water and be heated to 127 degree, invades bubble 19 minutes；
Step 04: fresh ginger is carried out 123 degree of wet sterilizations 28 minutes；
Step 05: fresh ginger is added microtome and makes fresh ginger-chip；
Step 06: fresh ginger-chip is heated to 118 degree of steaming and decoctings 49 minutes；
Step 07: fresh ginger-chip is put into dehydrator design temperature 87 degree and dries 8 hours；
Step 08: fresh ginger-chip is carried out the Rhizoma Zingiberis powder that powder process size is about 0.001mm；
Step 09: add water brown sugar to boil 10 minutes and make brown sugar slurry；
Step 010: by brown sugar slurry, Rhizoma Zingiberis powder, Semen Tritici aestivi flour and water mix and blend 20 minutes；
Step 011: the brown sugar mixed slurry, Rhizoma Zingiberis powder, Semen Tritici aestivi flour and water are made caked sugar；
Step 012: set stoving temperature 80 degree, bakees caked sugar 30 minutes；
Step 013: subpackage.
The ratio of described brown sugar and water is 1/3.5, and described brown sugar, the ratio of Rhizoma Zingiberis powder dough-making powder are 4/1/10.
By technique scheme, the one pure Rhizoma Zingiberis Recens sugar production technology that the present invention proposes, solve the most rigorous the putting in place of existing fresh ginger production technology and cause that product water content is the most up to standard, bacterial content exceeds standard and packs the safest problem.
Above-described is only the preferred implementation of a kind of pure Rhizoma Zingiberis Recens sugar production technology of the present invention; it should be pointed out that, for the person of ordinary skill of the art, without departing from the concept of the premise of the invention; can also make some deformation and improvement, these broadly fall into protection scope of the present invention.
Claims (2)
1. a pure Rhizoma Zingiberis Recens sugar production technology, it is characterised in that include following technological process:
Step 01: fresh ginger is cleaned 27 minutes；
Step 02: fresh ginger skinning machine is removed the peel 7 minutes；
Step 03: fresh ginger is put into blanching pot and adds water and be heated to 127 degree, invades bubble 19 minutes；
Step 04: fresh ginger is carried out 123 degree of wet sterilizations 28 minutes；
Step 05: fresh ginger is added microtome and makes fresh ginger-chip；
Step 06: fresh ginger-chip is heated to 118 degree of steaming and decoctings 49 minutes；
Step 07: fresh ginger-chip is put into dehydrator design temperature 87 degree and dries 8 hours；
Step 08: fresh ginger-chip is carried out the Rhizoma Zingiberis powder that powder process size is about 0.001mm；
Step 09: add water brown sugar to boil 10 minutes and make brown sugar slurry；
Step 010: by brown sugar slurry, Rhizoma Zingiberis powder, Semen Tritici aestivi flour and water mix and blend 20 minutes；
Step 011: the brown sugar mixed slurry, Rhizoma Zingiberis powder, Semen Tritici aestivi flour and water are made caked sugar；
Step 012: set stoving temperature 80 degree, bakees caked sugar 30 minutes；
Step 013: subpackage.
One the most according to claim 1 pure Rhizoma Zingiberis Recens sugar production technology, it is characterised in that
The ratio of described brown sugar and water is 1/3.5, and described brown sugar, the ratio of Rhizoma Zingiberis powder dough-making powder are
4/1/10。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610290996.3A CN105941794A (en) | 2016-04-29 | 2016-04-29 | Production technology of pure ginger sugar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610290996.3A CN105941794A (en) | 2016-04-29 | 2016-04-29 | Production technology of pure ginger sugar |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105941794A true CN105941794A (en) | 2016-09-21 |
Family
ID=56913586
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610290996.3A Pending CN105941794A (en) | 2016-04-29 | 2016-04-29 | Production technology of pure ginger sugar |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105941794A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114521645A (en) * | 2022-03-21 | 2022-05-24 | 四川省唐玖珑食品有限责任公司 | Preparation method and application of red syrup |
| CN114869992A (en) * | 2022-06-08 | 2022-08-09 | 高松波 | Preparation method of ginger red sand |
| CN115444065A (en) * | 2022-08-19 | 2022-12-09 | 衡阳周福记食品有限公司 | Production method of ginger food for both food and medicine |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489211A (en) * | 2014-11-29 | 2015-04-08 | 徐国华 | Instant nutty ginger candy tablet and preparation method thereof |
| CN105454615A (en) * | 2015-12-22 | 2016-04-06 | 王林春 | Ginger candy and preparation method thereof |
-
2016
- 2016-04-29 CN CN201610290996.3A patent/CN105941794A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489211A (en) * | 2014-11-29 | 2015-04-08 | 徐国华 | Instant nutty ginger candy tablet and preparation method thereof |
| CN105454615A (en) * | 2015-12-22 | 2016-04-06 | 王林春 | Ginger candy and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 刘振伟: "《莱芜生姜》", 30 November 2013, 中国农业科学技术出版社 * |
| 章银良: "《休闲食品加工技术与配方》", 30 September 2011, 中国纺织出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114521645A (en) * | 2022-03-21 | 2022-05-24 | 四川省唐玖珑食品有限责任公司 | Preparation method and application of red syrup |
| CN114869992A (en) * | 2022-06-08 | 2022-08-09 | 高松波 | Preparation method of ginger red sand |
| CN115444065A (en) * | 2022-08-19 | 2022-12-09 | 衡阳周福记食品有限公司 | Production method of ginger food for both food and medicine |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| CB02 | Change of applicant information |
Address after: 237300 Jinzhai County, Anhui Province, modern industrial park gold leaf Road, Anhui Jun Tatsu food Co., Ltd. Applicant after: Anhui Junda Food Co., Ltd. Address before: 237000 Jinzhai modern industrial park, Lu'an, Golden Hill Road East, north of the North Third Road area Applicant before: Anhui Junda Food Co., Ltd. |
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| CB02 | Change of applicant information | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160921 |
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| WD01 | Invention patent application deemed withdrawn after publication |