CN106472782A - A kind of preparation method for removing peppery ginger juice sugar - Google Patents
A kind of preparation method for removing peppery ginger juice sugar Download PDFInfo
- Publication number
- CN106472782A CN106472782A CN201610888653.7A CN201610888653A CN106472782A CN 106472782 A CN106472782 A CN 106472782A CN 201610888653 A CN201610888653 A CN 201610888653A CN 106472782 A CN106472782 A CN 106472782A
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- CN
- China
- Prior art keywords
- ginger
- juice
- mud
- chitinase
- ginger juice
- 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.)
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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
- A23G3/364—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
- A23G3/366—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 containing microorganisms, enzymes
-
- 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
Abstract
The present invention relates to food processing technology field, and in particular to a kind of preparation method for removing peppery ginger juice sugar, the method are comprised the following steps：First fresh ginger is rubbed into pureed, ginger mud is obtained, after sterilizing according to a conventional method, chitinase enzymolysis is inoculated with, enzymolysis liquid is used for ginger juice sugar to be made, the present invention is except peppery thorough, while except substantial amounts of asparatate can also be produced during peppery, being enriched the nutritious material in ginger juice Central Plains.
Description
Technical field
The present invention relates to food processing technology field, and in particular to a kind of preparation method for removing peppery ginger juice sugar.
Background technology
Ginger refers to the root tuber stem of ginger, warm in nature, energy stimulating gastrointestinal mucous membrane, makes gastrointestinal redness, and digestion power strengthens, and can have
The treatment of effect ground eat cold and cool food excessive and cause abdominal distension, stomachache, diarrhoea, vomiting etc., at present, zingiber processes developmental research is relatively
Many, wherein traditional zingiber processes product include salt, sugaring ginger, soy preserved ginger, Milk Coagulation with Ginger Juice etc., containing pungent in ginger, are divided into one kind
" zingerone " in armaticity stearopten so that ginger assumes stimulation and pungent taste, and especially children are difficult part old man
Receive.
Content of the invention
It is an object of the invention to provide a kind of preparation method for removing peppery ginger juice sugar.The technical solution used in the present invention is, one
The preparation method for removing peppery ginger juice sugar is planted, the method is comprised the following steps：First fresh ginger is rubbed into pureed, obtain ginger
Mud, after sterilizing according to a conventional method, is inoculated with chitinase, and consumption (by volume) is ginger mud: chitinase=100: 1-1.5, then
50-58 hour is digested at 8-10 DEG C, enzymolysis liquid is used for making ginger juice sugar.
The present invention digests ginger mud using chitinase, can fully decompose the zingerone in ginger mud during the fermentation, not only
Except peppery thoroughly, mild condition beneficial to there is suitable ginger to keep biologically active, while except substantial amounts of Tianmen can also be produced during peppery
Winter propylhomoserin, is enriched the nutritious material in ginger juice Central Plains, and the ginger juice obtained through this method can remove ginger very well
Pungent, while the crushing juice rate of ginger mud can be improved.
Specific embodiment
Embodiment 1, selected fresh, full, peeling is clean, no rot, nothing other impurities ginger, after decortication decontamination, through clear
Water is cleaned, is dried, and is rubbed into pureed, is obtained ginger mud, after sterilizing according to a conventional method, is inoculated with chitinase, consumption (by volume)
For ginger mud: chitinase=100: 1, digest 50 hours at 8 DEG C, enzymolysis liquid is used for making ginger juice sugar.
Unleavened ginger mud in embodiment 1 is pressed extracting juice, it is 8.2% to obtain juice rate, obtains juice rate=ginger juice volume/ginger mud body
Product, detection obtain ginger juice Mid-Heaven Gate winter histidine content for 0.135mg/g；
Ginger mud after fermenting in embodiment 1 is pressed extracting juice, it is 45.8% to obtain juice rate, obtains juice rate=ginger juice volume/ginger mud body
Product, it is 0.688mg/g that detection obtains day aspartic acid content in ginger juice.
Embodiment 2, selected fresh, full, peeling is clean, no rot, nothing other impurities ginger, after decortication decontamination,
Through clean water, dry, pureed is rubbed into, ginger mud is obtained, after sterilizing according to a conventional method, chitinase is inoculated with, consumption (presses body
Product) be ginger mud: chitinase=100: 1.1, digest 52 hours at 8.5 DEG C, enzymolysis liquid is used for making ginger juice sugar.
Unleavened ginger mud in embodiment 2 is pressed extracting juice, it is 8.2% to obtain juice rate, obtains juice rate=ginger juice volume/ginger
Mud volume, detection obtain ginger juice Mid-Heaven Gate winter histidine content for 0.135mg/g；
Ginger mud after fermenting in embodiment 2 is pressed extracting juice, it is 45.7% to obtain juice rate, obtains juice rate=ginger juice volume/ginger mud body
Product, it is 0.683mg/g that detection obtains day aspartic acid content in ginger juice.
Embodiment 3, selected fresh, full, peeling is clean, no rot, nothing other impurities ginger, after decortication decontamination,
Through clean water, dry, pureed is rubbed into, ginger mud is obtained, after sterilizing according to a conventional method, chitinase is inoculated with, consumption (presses body
Product) be ginger mud: chitinase=100: 1.2, digest 54 hours at 9 DEG C, enzymolysis liquid is used for making ginger juice sugar.
Unleavened ginger mud in embodiment 3 is pressed extracting juice, it is 8.2% to obtain juice rate, obtains juice rate=ginger juice volume/ginger
Mud volume, detection obtain ginger juice Mid-Heaven Gate winter histidine content for 0.135mg/g；
Ginger mud after fermenting in embodiment 3 is pressed extracting juice, it is 46.0% to obtain juice rate, obtains juice rate=ginger juice volume/ginger mud body
Product, it is 0.699mg/g that detection obtains day aspartic acid content in ginger juice.
Embodiment 4, selected fresh, full, peeling is clean, no rot, nothing other impurities ginger, after decortication decontamination,
Through clean water, dry, pureed is rubbed into, ginger mud is obtained, after sterilizing according to a conventional method, chitinase is inoculated with, consumption (presses body
Product) be ginger mud: chitinase=100: 1.3, digest 56 hours at 9.4 DEG C, enzymolysis liquid is used for making ginger juice sugar.
Unleavened ginger mud in embodiment 4 is pressed extracting juice, it is 8.2% to obtain juice rate, obtains juice rate=ginger juice volume/ginger
Mud volume, detection obtain ginger juice Mid-Heaven Gate winter histidine content for 0.135mg/g；
Ginger mud after fermenting in embodiment 4 is pressed extracting juice, it is 45.2% to obtain juice rate, obtains juice rate=ginger juice volume/ginger mud body
Product, it is 0.654mg/g that detection obtains day aspartic acid content in ginger juice.
Embodiment 5, selected fresh, full, peeling is clean, no rot, nothing other impurities ginger, after decortication decontamination,
Through clean water, dry, pureed is rubbed into, ginger mud is obtained, after sterilizing according to a conventional method, chitinase is inoculated with, consumption (presses body
Product) be ginger mud: chitinase=100: 1.4, digest 57 hours at 9.6 DEG C, enzymolysis liquid is used for making ginger juice sugar.
Unleavened ginger mud in embodiment 5 is pressed extracting juice, it is 8.2% to obtain juice rate, obtains juice rate=ginger juice volume/ginger
Mud volume, detection obtain ginger juice Mid-Heaven Gate winter histidine content for 0.135mg/g；
Ginger mud after fermenting in embodiment 5 is pressed extracting juice, it is 45.8% to obtain juice rate, obtains juice rate=ginger juice volume/ginger mud body
Product, it is 0.662mg/g that detection obtains day aspartic acid content in ginger juice.
Embodiment 6, selected fresh, full, peeling is clean, no rot, nothing other impurities ginger, after decortication decontamination,
Through clean water, dry, pureed is rubbed into, ginger mud is obtained, after sterilizing according to a conventional method, chitinase is inoculated with, consumption (presses body
Product) be ginger mud: chitinase=100: 1.5, digest 58 hours at 10 DEG C, enzymolysis liquid is used for making ginger juice sugar.
Unleavened ginger mud in embodiment 6 is pressed extracting juice, it is 8.2% to obtain juice rate, obtains juice rate=ginger juice volume/ginger
Mud volume, detection obtain ginger juice Mid-Heaven Gate winter histidine content for 0.135mg/g；
Ginger mud after fermenting in embodiment 6 is pressed extracting juice, it is 46.7% to obtain juice rate, obtains juice rate=ginger juice volume/ginger mud body
Product, it is 0.669mg/g that detection obtains day aspartic acid content in ginger juice.
Enzymolysis liquid embodiment 1-6 obtained by 50 trained sensory evaluation persons carries out sensory quality assessment,
Enzymolysis liquid obtained by all thinking is nothing acid.
Claims (5)
1. a kind of go peppery ginger juice sugar preparation method, it is characterised in that the method is comprised the following steps：First fresh ginger is twisted
Pureed is broken into, ginger mud is obtained, after sterilizing according to a conventional method, chitinase is inoculated with, consumption is counted by volume, is ginger mud: several
Fourth matter enzyme=100: 1-1.5, digests 50-58 hour at 8-10 DEG C, and filtration obtains enzymolysis liquid, and enzymolysis liquid is used for making ginger juice
Sugar.
2. according to claim 1 a kind of go peppery ginger juice sugar preparation method, it is characterised in that
Consumption is counted by volume, is ginger mud: chitinase=100: 1.
3. according to claim 1 a kind of go peppery ginger juice sugar preparation method, it is characterised in that
Consumption is counted by volume, is ginger mud: chitinase=100: 1.2.
4. according to claim 1 a kind of go peppery ginger juice sugar preparation method, it is characterised in that
Consumption is counted by volume, is ginger mud: chitinase=100: 1.4.
5. according to claim 1 a kind of go peppery ginger juice sugar preparation method, it is characterised in that
Consumption is counted by volume, is ginger mud: chitinase=100: 1.5.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610888653.7A CN106472782A (en) | 2016-10-12 | 2016-10-12 | A kind of preparation method for removing peppery ginger juice sugar |
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| CN201610888653.7A CN106472782A (en) | 2016-10-12 | 2016-10-12 | A kind of preparation method for removing peppery ginger juice sugar |
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| CN106472782A true CN106472782A (en) | 2017-03-08 |
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| CN201610888653.7A Pending CN106472782A (en) | 2016-10-12 | 2016-10-12 | A kind of preparation method for removing peppery ginger juice sugar |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107432359A (en) * | 2017-08-25 | 2017-12-05 | 广西南宁华鑫糖业技术有限责任公司 | A kind of preparation method of prebiotics ginger sugar |
Citations (7)
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|---|---|---|---|---|
| CN1406512A (en) * | 2001-09-06 | 2003-04-02 | 杨保国 | Method for reducing hot taste of ginger |
| CN101273783A (en) * | 2008-05-06 | 2008-10-01 | 清华大学 | Fermented ginger and producing method and application thereof |
| CN102132854A (en) * | 2011-02-10 | 2011-07-27 | 朱风涛 | Method for comprehensive processing and utilizing raw ginger |
| CN102919532A (en) * | 2012-09-14 | 2013-02-13 | 向华 | Method for preparing feed additive from ginger stem and leaf |
| CN103039677A (en) * | 2011-10-14 | 2013-04-17 | 滕延秀 | Stomach warming ginger candy |
| CN103156039A (en) * | 2011-12-09 | 2013-06-19 | 李桂英 | Ginger juice health-care sugar |
| CN105433305A (en) * | 2015-12-18 | 2016-03-30 | 合肥市包河区大圩花果园武鸡繁育场 | Anti-inflammatory skin-care sandwich raw ginger buccal tablet and preparation method thereof |
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2016
- 2016-10-12 CN CN201610888653.7A patent/CN106472782A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1406512A (en) * | 2001-09-06 | 2003-04-02 | 杨保国 | Method for reducing hot taste of ginger |
| CN101273783A (en) * | 2008-05-06 | 2008-10-01 | 清华大学 | Fermented ginger and producing method and application thereof |
| CN102132854A (en) * | 2011-02-10 | 2011-07-27 | 朱风涛 | Method for comprehensive processing and utilizing raw ginger |
| CN103039677A (en) * | 2011-10-14 | 2013-04-17 | 滕延秀 | Stomach warming ginger candy |
| CN103156039A (en) * | 2011-12-09 | 2013-06-19 | 李桂英 | Ginger juice health-care sugar |
| CN102919532A (en) * | 2012-09-14 | 2013-02-13 | 向华 | Method for preparing feed additive from ginger stem and leaf |
| CN105433305A (en) * | 2015-12-18 | 2016-03-30 | 合肥市包河区大圩花果园武鸡繁育场 | Anti-inflammatory skin-care sandwich raw ginger buccal tablet and preparation method thereof |
Non-Patent Citations (1)
| Title |
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| 周先云等: "《病原生物与免疫基础》", 31 August 2014, 湖北科学技术出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107432359A (en) * | 2017-08-25 | 2017-12-05 | 广西南宁华鑫糖业技术有限责任公司 | A kind of preparation method of prebiotics ginger sugar |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170308 |
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