CN107410646A - A kind of preparation method of auxotype ginger preserved fruit - Google Patents
A kind of preparation method of auxotype ginger preserved fruit Download PDFInfo
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- CN107410646A CN107410646A CN201710729322.3A CN201710729322A CN107410646A CN 107410646 A CN107410646 A CN 107410646A CN 201710729322 A CN201710729322 A CN 201710729322A CN 107410646 A CN107410646 A CN 107410646A
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- 241000234314 Zingiber Species 0.000 title claims abstract description 151
- 235000006886 Zingiber officinale Nutrition 0.000 title claims abstract description 151
- 235000008397 ginger Nutrition 0.000 title claims abstract description 151
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 11
- 238000005470 impregnation Methods 0.000 claims abstract description 36
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 22
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 11
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 11
- 238000004140 cleaning Methods 0.000 claims abstract description 11
- 238000001035 drying Methods 0.000 claims abstract description 11
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 11
- 239000011718 vitamin C Substances 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 29
- 238000007598 dipping method Methods 0.000 claims description 26
- 235000000346 sugar Nutrition 0.000 claims description 20
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 18
- 230000018044 dehydration Effects 0.000 claims description 11
- 238000006297 dehydration reaction Methods 0.000 claims description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 10
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims description 9
- 229960002401 calcium lactate Drugs 0.000 claims description 9
- 235000011086 calcium lactate Nutrition 0.000 claims description 9
- 239000001527 calcium lactate Substances 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 9
- 235000021552 granulated sugar Nutrition 0.000 claims description 9
- 235000012907 honey Nutrition 0.000 claims description 9
- 238000004806 packaging method and process Methods 0.000 claims description 9
- 150000003839 salts Chemical class 0.000 claims description 9
- 238000002803 maceration Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 4
- 238000000034 method Methods 0.000 abstract description 22
- 238000009755 vacuum infusion Methods 0.000 abstract description 12
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 11
- 239000011575 calcium Substances 0.000 abstract description 11
- 229910052791 calcium Inorganic materials 0.000 abstract description 11
- 235000016709 nutrition Nutrition 0.000 abstract description 9
- 230000000694 effects Effects 0.000 abstract description 5
- 238000012545 processing Methods 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 229960005069 calcium Drugs 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 9
- 230000035764 nutrition Effects 0.000 description 7
- 239000002932 luster Substances 0.000 description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 206010033546 Pallor Diseases 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- OJYLAHXKWMRDGS-UHFFFAOYSA-N zingerone Chemical compound COC1=CC(CCC(C)=O)=CC=C1O OJYLAHXKWMRDGS-UHFFFAOYSA-N 0.000 description 2
- 206010000087 Abdominal pain upper Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 206010053615 Thermal burn Diseases 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 230000000202 analgesic effect Effects 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical class C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- WWULHQLTPGKDAM-UHFFFAOYSA-N gamma-eudesmol Natural products CC(C)C1CC(O)C2(C)CCCC(=C2C1)C WWULHQLTPGKDAM-UHFFFAOYSA-N 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
- 239000000463 material Substances 0.000 description 1
- 230000002175 menstrual effect Effects 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000000284 resting effect Effects 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 description 1
- 229940001584 sodium metabisulfite Drugs 0.000 description 1
- 235000010262 sodium metabisulphite Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000033772 system development Effects 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 238000012549 training Methods 0.000 description 1
- 235000013311 vegetables Nutrition 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
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000001841 zingiber officinale Substances 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
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0093—Coating by dipping in a liquid, at the surface of which another liquid or powder may be floating
-
- 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
- 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
- A23G3/368—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 vitamins, antibiotics
-
- 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 present invention relates to a kind of preparation method of the auxotype ginger preserved fruit prepared using ginger as raw material, belong to agricultural product intensive processing technical field.The preparation method through the following steps that realize：The vacuum impregnation of cleaning slitting three times is packed after drying.The present invention enhances peppery effect using Vacuum infusion techniques, and pungent is low, substantially increases the quality and production efficiency of product, and tradition needs 4 6d except peppery method；Strengthen the nutritional ingredient of ginger block using Vacuum infusion techniques, under vacuum, calcium easily penetrates into inside with vitamin C, so as to assign calcium and ascorbic content in ginger block, improves the nutritive value of ginger.
Description
Technical field
The present invention relates to a kind of preparation method of the auxotype ginger preserved fruit prepared using ginger as raw material, belongs to agricultural product essence
Deep process technology field.
Background technology
In China, south widely cultivate to west and south each province and city, the country in Southeast Asia such as Japan, India and South Africa, north
There is plantation on the ground such as beautiful and Australia.China is one of ginger exported country maximum in the world, and annual export volume is the world
More than the 40% of total export volume.Because ginger has edible and medicinal value, have a wide range of application, the demand to ginger is also in
The trend increased year by year.
Ginger (Zingiber officinale Roscoe) in containing a large amount of with flavor substance and health-care effect
Active ingredient, such as gingerol, zingerone, salad oil, zingiberol, multivitamin, protease, cellulose.Therefore, often feeding is given birth to
Ginger has food calling, toxin expelling, promotes alimentary canal and enzyme system development, anti-oxidant, the anti-ageing effect of waiting for a long time.Ginger spicy, be not suitable for
Eat use raw, be typically used as flavouring, such as stew soup, fricassee, the product of intensive processing is less.
The main dried ginger slice of processing variety, ginger powder, the sugar prod of ginger（Such as sugared ginger slices, sugared ginger silk, ginger sugar maltosemalt sugar）, ginger juice,
Ginger products can and ginger salted vegetables etc..Particularly sugared ginger slices is suitable for tourism and snack food suitable for both young, current work
Skill is mainly mixed white sugar solarization system with fresh ginger and formed, and its shape is pure white limpid, glittering and translucent, and its acrid flavour is peppery, sweet.Healthy person food is opened
Stomach promotes the production of body fluid, and the analgesic dispelling cold warm stomach of stomachache stomach cold person's food, has thin network to stimulate the menstrual flow, effect promoting blood circulation and removing blood stasis.But sugared ginger slices is too peppery at present,
Fiber is more, and mouthfeel is poor, and brittleness is also bad, has a strong impact on the desire to buy of consumer, and the release of deep working technology is advantageous to carry
High economic benefit and social benefit.
The content of the invention
The purpose of the present invention is to improve a kind of preparation method of auxotype ginger preserved fruit, there is provided a kind of using ginger to be main former
Material, the ginger preserved fruit of preparation it is in good taste, color and luster is bright.
The used to achieve these goals technical scheme of the present invention is：
The invention provides a kind of preparation method of auxotype ginger preserved fruit, comprise the following steps：
（1）Cleaning slitting：It will be cleaned up without rotten new ginger with water, fresh ginger is cut into the ginger block of 2-4 cm length；
（2）Vacuum impregnation：Ginger block is put into vacuum impregnation tank, 1- is soaked in vacuum in concentration is 80% ethanol solution
2 h, are pulled out, are cleaned 2-3 times with water；
（3）Two vacuum soakage：The ginger block cleaned up is put into vacuum impregnation tank, maceration extract is added, is soaked in vacuum 20-30
min；
（4）Vacuum impregnation three times：By the honey of 1000 g ginger, 300 g white granulated sugars and 300 g, Vaccum Permeating is put into together
In stain tank, dipping 30-50 min are vacuumized, obtain sugared ginger；
（5）Dry：Sugared ginger block is taken out, drained, is carried out microwave drying 5-10 minutes, temperature is 40 DEG C；Vacuum dehydration is carried out again
Water content to ginger block reaches 9-15%；
（6）Natural cooling, through examining qualified packaging, obtain finished product.
Further, step（2）In, the once vacuum-impregnated vacuum is 1-2MPa, dipping temperature 40-50
℃。
Further, step（3）In, the vacuum of the two vacuum soakage is 0.1-1MPa, dipping temperature 40-50
℃。
Further, step（3）In, the maceration extract be by the salt+10% of 8.0% calcium lactate+2% vitamin C+
5% multitudinous sugar juice composition；The percentage is the mass fraction of raw material in the solution；When maceration extract is impregnated, do not had ginger block
.
Further, step（4）In, the vacuum vacuum-impregnated three times is 0.08-0.5 MPa, and dipping temperature is
40-50 ℃。
Further, the temperature of the microwave drying is 40 DEG C.
Further, the vacuum of the vacuum dehydration is 0.2-0.5 MPa, and temperature is 40-45 DEG C.
Beneficial effects of the present invention are：
1st, the present invention enhances peppery effect using Vacuum infusion techniques, and pungent is low, substantially increases quality and the production of product
Efficiency, tradition need 4-6d except peppery method.
2nd, the present invention strengthens the nutritional ingredient of ginger block, under vacuum, calcium and vitamin C using Vacuum infusion techniques
Inside easily is penetrated into, so as to assign calcium and ascorbic content in ginger block, improves the nutritive value of ginger.
3rd, the present invention is shortened the time that liquid glucose is penetrated into ginger block, contained using Vacuum infusion techniques dipping ginger block
Sugar amount reaches 40-50%, and uniformly, the full high resilience of ginger preserved fruit, color and luster is bright, can slough part water simultaneously for sugar thoroughly for product
Point, efficiency is improved, enhances the fragrant and sweet flavor of ginger block, avoids ginger ginger caused by long-time impregnates in penetrating fluid
The quality of block is soft, the problems such as quality decline.
4th, ginger component is not heated at high temperature caused adverse effect, avoids liquid glucose composition, structural constituent that chemistry occurs
Decompose, stabilize and increase product quality, extend the shelf life.
5th, Vacuum infusion techniques help to maintain the brown stain of ginger block, can significantly improve the quality and stably of ginger block
Property.
Embodiment
The present invention is described in detail with reference to instantiation.
Embodiment 1
（1）Cleaning slitting：It will be cleaned up without rotten new ginger with water, fresh ginger is cut into the ginger block of 2 cm length.
（2）Vacuum impregnation：The ginger block prepared is put into vacuum impregnation tank, is 1MPa in vacuum, temperature
At 40 DEG C, 1 h is soaked in vacuum in concentration is 80% ethanol solution, ginger block is pulled out, cleaned 2 times；
（3）The nutrition of two vacuum soakage technique ginger block：The ginger block cleaned up with water is put into vacuum impregnation tank, added
Enter the multitudinous sugar juice of the vitamin C+5% of the salt+10% of 8.0% calcium lactate+2%, be 0.1MPa in vacuum, dipping temperature is
40 DEG C, 20 min are soaked in vacuum, ascorbic content is 50 mg/100g in ginger block, and the content of calcium is 50 mg/100g；
（4）Vacuum infusion techniques sugar dipping ginger block three times：By the honey of 1000 g ginger, 300 g white granulated sugars and 300 g,
It is put into together in vacuum impregnation tank, is 0.5 MPa in vacuum, under the conditions of dipping temperature is 50 DEG C, dip time 50
min；
（5）Dry：Sugared ginger block is taken out, drained, carries out microwave drying 5 minutes, temperature is 40 DEG C；Vacuum dehydration is carried out again, temperature
Spend for 40 DEG C, vacuum is 0.25 MPa, takes off to the water content of ginger block and reaches 9%.
（6）Natural cooling, through examining qualified packaging, obtain finished product.
Embodiment 2
（1）Cleaning slitting：It will be cleaned up without rotten new ginger with water, fresh ginger is cut into the ginger block of 4 cm length；
（2）Vacuum impregnation：The ginger block prepared is put into vacuum impregnation tank, is 2MPa in vacuum, temperature is 50
At DEG C, 2 h removing pungents are soaked in vacuum in concentration is 80% ethanol solution, ginger block is pulled out, cleaned 3 times；
（3）The nutrition of two vacuum soakage technique ginger block：The ginger block cleaned up with water is put into vacuum impregnation tank, added
Enter the multitudinous sugar juice of the vitamin C+5% of the salt+10% of 8.0% calcium lactate+2%, be 1MPa in vacuum, dipping temperature 50
DEG C, 30 min are soaked in vacuum, ascorbic content is 90 mg/100g in ginger block, and the content of calcium is 100 mg/100g；
（4）Vacuum infusion techniques sugar dipping ginger block three times：By the honey of 1000 g ginger, 300 g white granulated sugars and 300 g,
It is put into together in vacuum impregnation tank, vacuumizes 30min, vacuum is 0.08 MPa, and dipping temperature is 40 DEG C, and dip time is
30 min；
（5）Dry：Sugared ginger block is taken out, drained, carries out microwave drying 10 minutes, temperature is 40 DEG C；Vacuum dehydration is carried out again,
Temperature is 45 DEG C, and vacuum is 0.5 MPa, takes off to the water content of ginger block and reaches 15%；
（6）Natural cooling, through examining qualified packaging, obtain finished product.
Embodiment 3
（1）Cleaning slitting：It will be cleaned up without rotten new ginger with water, fresh ginger is cut into the ginger block of 3 cm length；
（2）Vacuum impregnation：The ginger block prepared is put into vacuum impregnation tank, is 1.5 MPa in vacuum, temperature exists
At 45 DEG C, 1.5 h removing pungents are soaked in vacuum in concentration is 80% ethanol solution, ginger block is pulled out, cleaned 3 times；
（3）The nutrition of two vacuum soakage technique ginger block：The ginger block cleaned up with water is put into vacuum impregnation tank, added
Enter the multitudinous sugar juice of the vitamin C+5% of the salt+10% of 8.0% calcium lactate+2%, be 0.8 MPa in vacuum, dipping temperature is
45 DEG C, 25 min are soaked in vacuum, ascorbic content is 70 mg/100g in ginger block, and the content of calcium is 70 mg/100g；
（4）Vacuum infusion techniques sugar dipping ginger block three times：By the honey of 1000 g ginger, 300 g white granulated sugars and 300 g,
It is put into together in vacuum impregnation tank, is 0.3MPa in vacuum, under the conditions of dipping temperature is 45 DEG C, dip time is 40 min；
（5）Dry：Sugared ginger block is taken out, drained, carries out microwave drying 8 minutes, temperature is 40 DEG C；Vacuum dehydration is carried out again, temperature
Spend for 43 DEG C, vacuum is 0.3 MPa, takes off to the water content of ginger block and reaches 12%；
（6）Natural cooling, through examining qualified packaging, obtain finished product.
Comparative example 1
Prepared using conventional art：Low temperature saccharification will be carried out after the fast freezing processing of ginger, then carry out vacuum impregnation.
Comparative example 2
（1）Cleaning slitting：It will be cleaned up without rotten new ginger with water, fresh ginger is cut into the ginger block of 2 cm length, and temperature is 40
At DEG C, 1 h is soaked in vacuum in concentration is 80% ethanol solution, ginger block is pulled out, cleaned 2 times；
（2）Vacuum infusion techniques strengthen the nutrition of ginger block：The ginger block cleaned up with water is put into vacuum impregnation tank, added
The multitudinous sugar juice of the vitamin C+5% of the salt+10% of 8.0% calcium lactate+2%, it is 0.1MPa in vacuum, dipping temperature 40
DEG C, 20 min are soaked in vacuum, ascorbic content is 38mg/100g in ginger block, and the content of calcium is 43 mg/100g, if
Want to reach with identical content of the present invention, it is necessary to extend soak time to 50min or so；
（3）Vacuum infusion techniques sugar dipping ginger block：By the honey of 1000 g ginger, 300 g white granulated sugars and 300 g, together
It is put into vacuum impregnation tank, is 0.5 MPa in vacuum, under the conditions of dipping temperature is 50 DEG C, dip time is 50 min；
（4）Dry：Sugared ginger block is taken out, drained, carries out microwave drying 5 minutes, temperature is 40 DEG C；Vacuum dehydration is carried out again, temperature
Spend for 40 DEG C, vacuum is 0.25 MPa, takes off to the water content of ginger block and reaches 9%.
（5）Natural cooling, through examining qualified packaging, obtain finished product.
Comparative example 3
（1）Cleaning slitting：It will be cleaned up without rotten new ginger with water, fresh ginger is cut into the ginger block of 2 cm length.
（2）Vacuum impregnation：The ginger block prepared is put into vacuum impregnation tank, is 1MPa in vacuum, temperature
At 40 DEG C, 1 h is soaked in vacuum in concentration is 80% ethanol solution, ginger block is pulled out, cleaned 2 times；
（3）The nutrition of two vacuum soakage technique ginger block：The ginger block cleaned up with water is put into vacuum impregnation tank, added
Enter the multitudinous sugar juice of the vitamin C+5% of the salt+10% of 8.0% calcium lactate+2%, it is white according to 300 g are added in every 1000g ginger block
Granulated sugar and 300 g honey, it is 0.1MPa in vacuum, dipping temperature is 40 DEG C, is soaked in vacuum 20 min, vitamin in ginger block
C content is 20mg/100g, and the content of calcium is 31 mg/100g；
（4）Dry：Sugared ginger block is taken out, drained, carries out microwave drying 5 minutes, temperature is 40 DEG C；Vacuum dehydration is carried out again, temperature
Spend for 40 DEG C, vacuum is 0.25 MPa, takes off to the water content of ginger block and reaches 9%.
（5）Natural cooling, through examining qualified packaging, obtain finished product.
Comparative example 4
（1）Cleaning slitting：It will be cleaned up without rotten new ginger with water, fresh ginger is cut into the ginger block of 2 cm length；
（2）Vacuum impregnation：The ginger block prepared is put into vacuum impregnation tank, is 1MPa in vacuum, temperature is 40
At DEG C, 1 h is soaked in vacuum in concentration is 80% ethanol solution, ginger block is pulled out, cleaned 2 times；
（3）The nutrition of two vacuum soakage technique ginger block：The ginger block cleaned up with water is put into vacuum impregnation tank, added
Enter the multitudinous sugar juice of the vitamin C+5% of the salt+10% of 8.0% calcium lactate+2%, it is white according to 300 g are added in every 1000g ginger block
Granulated sugar and 300 g honey, it is 0.5 MPa in vacuum, dipping temperature is 50 DEG C, and dip time is 50 min, is tieed up in ginger block
Raw plain C content is 41 mg/100g, and the content of calcium is 39 mg/100g；
（4）Dry：Sugared ginger block is taken out, drained, carries out microwave drying 5 minutes, temperature is 40 DEG C；Vacuum dehydration is carried out again, temperature
Spend for 40 DEG C, vacuum is 0.25 MPa, takes off to the water content of ginger block and reaches 9%.
（5）Natural cooling, through examining qualified packaging, obtain finished product.
Comparative example 5
（1）Cleaning slitting：It will be cleaned up without rotten new ginger with water, fresh ginger is cut into the ginger block of 2 cm length.
（2）Vacuum impregnation：The ginger block prepared is put into vacuum impregnation tank, is 1MPa in vacuum, temperature
At 40 DEG C, 1 h is soaked in vacuum in concentration is 80% ethanol solution, ginger block is pulled out, cleaned 2 times；
（3）The nutrition of two vacuum soakage technique ginger block：The ginger block cleaned up with water is put into vacuum impregnation tank, added
Enter the multitudinous sugar juice of the vitamin C+5% of the salt+10% of 8.0% calcium lactate+2%, be 0.1MPa in vacuum, dipping temperature is
40 DEG C, 20 min are soaked in vacuum, ascorbic content is 50 mg/100g in ginger block, and the content of calcium is 50 mg/100g；
（4）Vacuum infusion techniques sugar dipping ginger block three times：By the honey of 1000 g ginger, 300 g white granulated sugars and 300 g,
It is put into together in vacuum impregnation tank, is 0.5 MPa in vacuum, under the conditions of dipping temperature is 50 DEG C, dip time 50
min；
（5）Dry：Sugared ginger block is taken out, drained, vacuum dehydration, under the conditions of 40 DEG C of temperature, vacuum is 0.25 MPa, is taken off
Water content to ginger block reaches 9%.
（6）Natural cooling, through examining qualified packaging, obtain finished product；
Product stability prepared by the comparative example is poor, and the resting period is compared with present invention reduces 2-3 months.
Comparative example 6
（1）Cleaning slitting：It will be cleaned up without rotten new ginger with water, fresh ginger is cut into the ginger block of 2 cm length；
（2）Blanching is carried out, scald liquor is 1 ‰ citric acids and 1 ‰ sodium metabisulfite solutions, 85 DEG C of temperature, blanching 3min；
（3）Vacuum low sugar impregnates：Ginger splices vacuumizes 15min, vacuum 0.07MPa in vacuum tank, is then injected into 24 ° of Be '
Liquid glucose, then vacuum impregnation 30min, 70-80 DEG C of temperature；
（4）By liquid glucose enrichment to 30 ° of Be ', 20min is impregnated under vacuum 0.05MPa again, is then impregnated one day under steam,
Drain liquid glucose；
Ginger slice sugariness prepared by this method is too high, and soft mouth feel, fiber are more.
（One）The ginger preserved fruit prepared using Texture instrument to embodiment, comparative example is detected；Texture instrument model
SMSTA.XTPlus；Parameter is arranged to probe diameter 2.5mm, test speed 5.0mm/s, application of force 5.0g.
Testing index is：
Hardness：600-710g quality is softer, and 710-730g hardness is moderate;
Elasticity：2.0-2.3 elasticity is relatively low, and quality is uneven and coarse, and 2.3-2.5 elasticity is moderate, and quality is fine and smooth；
Chewiness：90-115 chewiness is low, and 120-140 chewiness is moderate.
Testing result such as table 1 below.
Table 1
（Two）Ginger preserved fruit prepared by embodiment 1-3 and comparative example 1-5 carries out sensory evaluation, and sensory evaluation group is by passing through
The sensory evaluation person of professional training and this seminar group member composition, specific evaluation criterion are as follows：
Profile：Profile is complete, and deformation ratio is less than 10%, 30-40 points；Deformation ratio is less than 40%, 18-29 points；Deformation ratio is higher than 40%,
Less than 17 points；
Mouthfeel：Crispy in taste, it is slight peppery, 30-40 points；Typically, 18-29 points；Soft mouth feel, it is pungent, less than 17 points；
Color and luster：Color and luster is unanimously glossy, 15-20 points；Color and luster is general, brown stain partly be present, and 10-15 divides；The intensely dark pool of color and luster,
Less than 9 points.
Concrete outcome is shown in Table 2.
Table 2
Claims (7)
1. a kind of preparation method of auxotype ginger preserved fruit, it is characterised in that comprise the following steps：
（1）Cleaning slitting：It will be cleaned up without rotten new ginger with water, fresh ginger is cut into the ginger block of 2-4 cm length；
（2）Vacuum impregnation：Ginger block is put into vacuum impregnation tank, 1- is soaked in vacuum in concentration is 80% ethanol solution
2 h, are pulled out, are cleaned 2-3 times with water；
（3）Two vacuum soakage：The ginger block cleaned up is put into vacuum impregnation tank, maceration extract is added, is soaked in vacuum 20-30
min；
（4）Vacuum impregnation three times：By the honey of 1000 g ginger, 300 g white granulated sugars and 300 g, Vaccum Permeating is put into together
In stain tank, dipping 30-50 min are vacuumized, obtain sugared ginger；
（5）Dry：Sugared ginger block is taken out, drained, is carried out microwave drying 5-10 minutes, temperature is 40 DEG C；Vacuum dehydration is carried out again
Water content to ginger block reaches 9-15%；
（6）Natural cooling, through examining qualified packaging, obtain finished product.
2. preparation method according to claim 1, it is characterised in that step（2）In, the once vacuum-impregnated vacuum
It is 40-50 DEG C to spend for 1-2MPa, dipping temperature.
3. preparation method according to claim 1 or 2, it is characterised in that step（3）In, the two vacuum soakage
Vacuum is 0.1-1MPa, and dipping temperature is 40-50 DEG C.
4. the preparation method according to claim 1 or 3, it is characterised in that step（3）In, the maceration extract is by 8.0%
The multitudinous sugar juice composition of the vitamin C+5% of the salt+10% of calcium lactate+2%；
The percentage is the mass fraction of raw material in the solution.
5. according to the preparation method described in claim 1,2 or 3, it is characterised in that step（4）In, the vacuum impregnation three times
Vacuum be 0.08-0.5 MPa, dipping temperature is 40-50 DEG C.
6. preparation method according to claim 1, it is characterised in that the temperature of the microwave drying is 40 DEG C.
7. preparation method according to claim 1, the vacuum of the vacuum dehydration is 0.2-0.5 MPa, temperature 40-
45 ℃。
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| CN114403206A (en) * | 2022-01-18 | 2022-04-29 | 江苏大学 | Method for improving drying efficiency, color and flavor of ginger |
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Application publication date: 20171201 |