CN110214884A - Application of the black ginger as preservative - Google Patents
Application of the black ginger as preservative Download PDFInfo
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- CN110214884A CN110214884A CN201910532874.4A CN201910532874A CN110214884A CN 110214884 A CN110214884 A CN 110214884A CN 201910532874 A CN201910532874 A CN 201910532874A CN 110214884 A CN110214884 A CN 110214884A
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- black ginger
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- humidity
- ginger
- black
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- 241000234314 Zingiber Species 0.000 title claims abstract description 121
- 235000006886 Zingiber officinale Nutrition 0.000 title claims abstract description 120
- 235000008397 ginger Nutrition 0.000 title claims abstract description 120
- 239000003755 preservative agent Substances 0.000 title claims abstract description 22
- 230000002335 preservative effect Effects 0.000 title claims abstract description 20
- 239000000843 powder Substances 0.000 claims abstract description 57
- 238000012545 processing Methods 0.000 claims abstract description 32
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- 235000019249 food preservative Nutrition 0.000 claims abstract description 5
- 238000002360 preparation method Methods 0.000 claims description 18
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- 239000005711 Benzoic acid Substances 0.000 description 1
- 241000407170 Curcuma Species 0.000 description 1
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- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 229930182555 Penicillin Natural products 0.000 description 1
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Classifications
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- 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 belongs to preservative technology fields, and in particular to application of the black ginger as preservative.Manufactured black ginger after the processing of fresh ginger high temperature and humidity is used as preservative by the present invention.The black ginger powder of the present invention is as aseptic applications, and ingredient is simple, and favorable anti-corrosion effect has no toxic side effect.Black ginger nutritional ingredient improves simultaneously, improves smell, making an addition to has the effects of Hepatoprotective cholagogue, anti-oxidant in food；Black ginger powder is a kind of pure natural food preservative, and water solubility is good, antibiotic property is good and is not likely to produce drug resistance.
Description
Technical field
The invention belongs to preservative technology fields, and in particular to application of the black ginger as preservative.
Background technique
Ginger is long in China's usage history, can be dish, can be flavouring, can more be used as medicine.But ginger is due to spicy
Groups of people can be brought with the feeling detested or some adverse effects can be generated to human body.
Black ginger, there are two types of understanding for ordinary circumstance: one kind referring to baked ginger or ginger charcoal, i.e., fries after rhizoma zingiberis being made in fresh ginger to outer black
Interior is in strong yellow.The key point of the processing procedure is the grasp of the duration and degree of heating and time.Another kind refers to Zingiber curcuma evil mind
Ginger (Curcuma caesiaRoxb.).Black ginger of the present invention, is different from the above two, be after being handled with fresh ginger made of,
Its micronutrient levels is higher, and nonirritant acid, treated, and nutriment is easier to be absorbed by the human body, and is health care
Ultimate food.
Existing preservative is classified by composed structure, there is chemical preservation and natural anticorrosion two major classes.For a long time, benzoic acid
The synthetic preservatives such as sodium, potassium sorbate, parabens are widely used in food industry.Due to most of chemical preservations
Agent has certain toxicity, and people urgently want to find the substitute of chemical preservative.In recent years, natural type food preservative
Research becomes the emphasis studied both at home and abroad.Natural antiseptic agent is not only nontoxic, harmless, also has certain nutriture value
Value is generally welcome and is paid attention to by people.Therefore, safety and stability, environmentally protective, superior performance efficient, wide spectrum is developed
Natural antiseptic agent has huge practical significance.
Summary of the invention
Obtained black ginger is as natural antiseptic agent after the present invention handles ginger high temperature and humidity, the preservative safety and stability,
Environmentally protective, superior performance has certain inhibiting effect to common food source pathogenic bacteria.
To achieve the above object, the present invention takes following technical scheme:
The present invention provides application of the black ginger as preservative, and the black ginger is that fresh ginger is made after high temperature and humidity is handled
At.
Further, the preparation of the black ginger of processing specifically includes the following contents:
(1) color just, without blackspot, without mildew and rot ginger is cleaned, dries, is then freezed under the conditions of -15 DEG C~-25 DEG C
12~for 24 hours；
Cryogenic freezing processing can destroy Ginger Tissue cell interior structure, enhance cell leakage, make its Dissolve things inside stream
Out, the compartmentalization distribution for having broken enzyme, browning substrates and oxygen, comes into full contact with it, enzymatic browning is caused to be accelerated, and is non-enzymatic
A large amount of browning substrates are laid in brown stain, accelerate the nonenzymatic browning reaction process after heating, shorten the reaction time.It is pre- due to freezing
Processing accelerates the reflection process of brown stain, and the content of reduced sugar and total phenol is largely accumulated, and is not only advantageous to the shape of black ginger melanoidin
At, and greatly increase the nutritional ingredient and functional component of black ginger.
(2) high temperature and humidity is handled: the ginger freezed is packed into high-temp resisting high-humidity resisting packaging bag or stainless steel box, then
Packaging bag or stainless steel box are placed in closed container and are handled,
First processing stage: 30~45 DEG C of set temperature, humidity 75~85% is handled 36~72 hours；
Second processing stage: 50~70 DEG C of set temperature, humidity 80~90% is handled 100~144 hours；
Third processing stage: 75~85 DEG C of set temperature, humidity 90~95% is handled 120~168 hours；Pass through setting
Different temperature accelerates the decomposition of carbohydrate, accelerates the accumulation of the substances such as reduced sugar, soluble sugar, phenols.
Further, black ginger powder is made in black ginger, is then added in raw-food material and is used as food preservative.
Further, the mass percent that the black ginger powder adds in raw-food material is 0.025%~0.1%.
Further, the preparation of the black ginger powder specifically: by mixing according to mass ratio 1:5 for Hei Jiang and water, reflux is mentioned
It takes twice, each 2h, combined extract, centrifuging and taking supernatant, is concentrated into medicinal extract, subsequent spray is dry, obtains black ginger powder.
Further, the preparation of the black ginger powder specifically: black ginger is dried, is then crushed, 100 mesh are crossed
Sieve.
The invention has the following advantages:
(1) the black ginger powder of the present invention is as aseptic applications, and ingredient is simple, and favorable anti-corrosion effect has no toxic side effect.Existing anti-corrosion
Agent mostly uses mixed species preservative, and ingredient is miscellaneous, and majority contains chemical synthesis substance, can generate side effect；
(2) the black ginger nutritional ingredient that high temperature and humidity is handled improves, and improves the original smell of ginger, makes an addition to food
In have the effects of Hepatoprotective cholagogue, anti-oxidant；
(3) black ginger powder is a kind of pure natural food preservative, and water solubility is good, antibiotic property is good and is not likely to produce drug resistance
Property.
(4) the safrole content in ginger is high, and black ginger prepared by the present invention safrole content compared with ginger significantly drops
It is low.
Specific embodiment
Following embodiment is technical solution in order to better illustrate the present invention, rather than limits guarantor of the invention with this
Protect range.
Ginger used is the same a collection of ginger purchased from market in embodiment.
Embodiment 1
The preparation (method one) of black ginger powder:
(1) color just, without blackspot, without mildew and rot ginger 1500g is cleaned, 12h is then freezed under the conditions of -20 DEG C；
(2) high temperature and humidity is handled: the ginger freezed being packed into PVC packaging bag, every packet 500g fills 3 packets, then it
It is placed in closed container and is handled,
First processing stage: 30 DEG C of set temperature, humidity 75% is handled 36 hours；
Second processing stage: 50 DEG C of set temperature, humidity 80% is handled 100 hours；
Third processing stage: 75 DEG C of set temperature, humidity 90% is handled 120 hours；
(3) mixing according to mass ratio 1:5 by Hei Jiang and water, 100 DEG C of refluxing extractions twice, each 2h, combined extract,
Centrifugation (5000rpm, 10min) takes supernatant, and 60~70 DEG C are concentrated under reduced pressure into medicinal extract, the dry (intake air temperature of subsequent spray
200 DEG C, 80 DEG C of air outlet temperature), black ginger powder 27g is obtained, the moisture content of black ginger powder is 9% or so.
Embodiment 2
The preparation (method one) of black ginger powder:
(1) color just, without blackspot, without mildew and rot ginger 1500g is cleaned, 16h is then freezed under the conditions of -20 DEG C；
(2) high temperature and humidity is handled: the ginger freezed being packed into PVC packaging bag, every packet 500g fills 3 packets, then it
It is placed in closed container and is handled,
First processing stage: 40 DEG C of set temperature, humidity 80% is handled 48 hours；
Second processing stage: 60 DEG C of set temperature, humidity 85% is handled 120 hours；
Third processing stage: 80 DEG C of set temperature, humidity 92% is handled 140 hours；
(3) mixing according to mass ratio 1:5 by Hei Jiang and water, 100 DEG C of refluxing extractions twice, each 2h, combined extract,
Centrifugation (5000rpm, 10min) takes supernatant, and 60~70 DEG C are concentrated under reduced pressure into medicinal extract, the dry (intake air temperature 200 of subsequent spray
DEG C, 80 DEG C of air outlet temperature), black ginger powder 32.4g is obtained, the moisture content of black ginger powder is 9% or so.
Embodiment 3
The preparation (method one) of black ginger powder:
(1) color just, without blackspot, without mildew and rot ginger 2400g is cleaned, is then freezed for 24 hours under the conditions of -20 DEG C；
(2) high temperature and humidity is handled: the ginger of cold mistake being packed into PVC packaging bag, every packet 800g fills 3 packets, then it is put
It sets and is handled in closed container,
First processing stage: 45 DEG C of set temperature, humidity 85% is handled 72 hours；
Second processing stage: 70 DEG C of set temperature, humidity 90% is handled 144 hours；
Third processing stage: 85 DEG C of set temperature, humidity 95% is handled 168 hours；
(3) mixing according to mass ratio 1:5 by Hei Jiang and water, 100 DEG C of refluxing extractions twice, each 2h, combined extract,
Centrifugation (5000rpm, 10min) takes supernatant, and 60~70 DEG C are concentrated under reduced pressure into medicinal extract, the dry (intake air temperature 200 of subsequent spray
DEG C, 80 DEG C of air outlet temperature), black ginger powder 43.2g is obtained, the moisture content of black ginger powder is 9% or so.
Embodiment 4
The preparation (method two) of black ginger powder:
(1) color just, without blackspot, without mildew and rot ginger 600g is cleaned, 12h is then freezed under the conditions of -20 DEG C；
(2) high temperature and humidity is handled: the ginger freezed being packed into stainless steel box, every box 300g fills 2 boxes, then it
It is placed in closed container and is handled,
First processing stage: 30 DEG C of set temperature, humidity 75% is handled 36 hours；
Second processing stage: 50 DEG C of set temperature, humidity 80% is handled 100 hours；
Third processing stage: 75 DEG C of set temperature, humidity 90% is handled 120 hours；
(3) 3h is dried under the conditions of 65 DEG C, obtains black ginger of the moisture content 7.5%~11%；Use pulverizer
Black ginger powder is broken, it sieves with 100 mesh sieve, obtains black ginger powder 54g.
Embodiment 5
The preparation (method two) of black ginger powder:
(1) color just, without blackspot, without mildew and rot ginger 800g is cleaned, 12h is then freezed under the conditions of -20 DEG C；
(2) high temperature and humidity is handled: the ginger freezed being packed into stainless steel box, every box 400g fills 2 boxes, then it
It is placed in closed container and is handled,
First processing stage: 40 DEG C of set temperature, humidity 80% is handled 48 hours；
Second processing stage: 60 DEG C of set temperature, humidity 85% is handled 120 hours；
Third processing stage: 80 DEG C of set temperature, humidity 92% is handled 140 hours；
(3) 3h is dried under the conditions of 65 DEG C, obtains black ginger of the moisture content 7.5%~11%；Use pulverizer
Black ginger powder is broken, it sieves with 100 mesh sieve, obtains black ginger powder 72g.
Embodiment 6
The preparation (method two) of black ginger powder:
(1) color just, without blackspot, without mildew and rot ginger 1000g is cleaned, is then freezed for 24 hours under the conditions of -20 DEG C；
(2) high temperature and humidity is handled: the ginger freezed being packed into stainless steel box, every box 500g fills 2 boxes, then it
It is placed in closed container and is handled,
First processing stage: 45 DEG C of set temperature, humidity 85% is handled 72 hours；
Second processing stage: 70 DEG C of set temperature, humidity 90% is handled 144 hours；
Third processing stage: 85 DEG C of set temperature, humidity 95% is handled 168 hours；
(3) 3h is dried under the conditions of 65 DEG C, obtains black ginger of the moisture content 7.5%~11%；Use pulverizer
Black ginger powder is broken, it sieves with 100 mesh sieve, obtains black ginger powder 90g.
Embodiment 7
Using mass spectrograph, with ICP-MS plasma inductive coupling mass spectrography to black ginger made from ginger, Examples 1 to 3
Black ginger powder made from powder and embodiment 4~6 carries out trace element detection, and safrole, phenols etc. are examined using high performance liquid chromatograph
It surveys, as a result as shown in the table.
Each Indexs measure value in 1 ginger of table and black ginger powder
Note: data are mean+/-standard error in table.
The result shows that: the micronutrient levels in black ginger is higher than ginger, and nonirritant acid, obtains after processing
The nutriment of black ginger is easier to be absorbed by the human body, while carcinogen safrole content reduces.In addition, refluxing extraction obtains
Black ginger powder in microelement slightly above crush obtained black ginger powder.
Embodiment 8
Bacteriostatic experiment
Black ginger powder prepared by embodiment 1 and the black ginger powder of 4 preparations carry out bacteriostatic experiment, specific as follows:
(1) 4 kinds of food-borne pathogens Escherichia coli (E.coli), staphylococcus aureus (S.aureus), mouse wound are selected
The black ginger powder suppression that cold salmonella (S.typhimurium), Pseudomonas aeruginosa (P.Aeruginosa) prepare as embodiment 1 and 4
The test sample of bacterium experiment, its minimal inhibitory concentration MIC value of quantitative test.Using doubling dilution prepared by embodiment 1 and 4
Black ginger powder is diluted, and concentration is successively set as 2mg/ml, 1mg/ml, 0.5mg/ml, 0.25mg/ml, 0.125mg/ml.
(2) Luria-Bertani (LB) liquid and solid medium are prepared.
(3) activated spawn dips bacterium solution scribing line coated plate with collarium is chosen.
(4) 37 DEG C of insulating box cultures of picking single bacterium colony on the plate from length after good.
(5) bacteria suspension after recovery culture is diluted to 1 × 10 with Maxwell turbidimetry6~1 × 108CFU/ml is separately added into
Into 96 porocyte culture plates, test sample is then added, each sample concentration in triplicate, is put into 37 DEG C of insulating box cultures.
Negative control (only culture solution) and positive control (penicillin concn is 1 μ g/ml) are set.
(6) whether liquid is muddy in peep hole after culture 16~for 24 hours, record.
(7) the black ginger powder that as the result is shown prepared by embodiment 1 and 4 has bacteriostasis to 4 kinds of bacterium.The black ginger powder of embodiment 1
To Escherichia coli, staphylococcus aureus, salmonella typhimurium MIC value in 0.25mg/ml or so, the MIC of Pseudomonas aeruginosa
Value is in 0.5mg/ml or so.The black ginger powder of embodiment 4 to the MIC value of Escherichia coli in 0.5mg/ml or so, to golden yellow grape
Coccus, salmonella typhimurium MIC value in 0.25mg/ml or so, to the MIC value of Pseudomonas aeruginosa in 1mg/ml or so.
The bacteriostatic test result of the black ginger powder of 2 embodiment 1 of table preparation
Note: "-" indicates asepsis growth, and "+" indicates bacterium growth
The bacteriostatic test result of the black ginger powder of 3 embodiment 4 of table preparation
Note: "-" indicates asepsis growth, and "+" indicates bacterium growth
Embodiment 9
Antibacterial comparative example
In order to compare natural antiseptic agent and chemical classes preservative to 2 kinds of food-borne pathogens (Escherichia coli and golden yellow Portugal
Grape coccus) fungistatic effect, now by etc. two kinds of preservatives of mass concentrations the inhibiting rate of pathogenic bacteria is summarized as follows.
(1) take on the market common potassium sorbate preservative be prepared into mass percent be 1.2%, 0.6%, 0.3%,
0.15%, 0.075% preservative 1.
(2) take black ginger powder (preparation of embodiment 3) be configured to mass percent be 1.2%, 0.6%, 0.3%, 0.15%,
0.075% preservative 2.
(3) minimal inhibitory concentration measurement uses standard broth dilution method: by the bacteria suspension Maxwell after recovery culture than turbid
Method is diluted to 1 × 106CFU/mL takes bacteria suspension and each 100 μ L of preservative to be separately added into 96 orifice plates respectively with pipettor.37℃
After culture for 24 hours, living cells dyeing is carried out with MTT, the drug concentration for visually observing the minimum drug concentration hole of no chromogenic reaction is sentenced
Break as MIC value.
(4) test result discovery potassium sorbate has apparent bacteriostasis when mass concentration percentage is 0.3%, and black
Ginger powder just has good bacteriostasis at 0.075%.
The comparison of the bacteriostatic test of the black ginger powder of table 4 and potassium sorbate
Note: "-" indicates asepsis growth, and "+" indicates bacterium growth
Embodiment 10
Application of the black ginger powder as preservative in bread
Ingredient: Strong flour 100g, one, egg, milk powder 15g, butter 8g, cerevisin 1g, berry sugar 12g, salt
0.6g, water 72g, black ginger powder 0.1g, black ginger powder used in the present embodiment are black ginger powder prepared by embodiment 4.
Bread preparation process:
(1) by load weighted flour, milk powder, sugar, saccharomycete, black ginger powder etc. is mixed.
(2) egg and water accomplished fluently are poured into after a hole is dug in centre, slowly stirred agglomerating.
(3) dough is rubbed to gluten and is preliminarily formed, butter is added, continues to rub.
(4) dough mixed is kneaded into circle, it is seamless, it applies and oils in dough bottom, cover preservative film, be placed at room temperature
Stand 15 minutes.
(5) dough stood is taken out, pressing exhaust, and divides and plucks into uniform small group, carry out integer.Integer is good
The oiling of dough bottom, is placed on the baking tray for being placed with tinfoil.It is 35~40 DEG C that baking tray, which is placed on processing the temperature inside the box, and processing one is small
When.Handling to the volume of dough becomes 2 times to 2.5 times.
(6) dough handled well is put into oven, 180 DEG C of temperature, baked 20 minutes.Baked bread is taken out, is placed
It is cooled to room temperature that it can be served in the cool.
(7) bread is sealed in packaging bag and is placed at room temperature for observation color, smell, mouthfeel variation, placement 2, discovery bread
The moon is still intact.Sensory evaluation index: referring to People's Republic of China's required standard GB7100, sensory evaluation be see the table below.
5 bread sensory evaluation of table
Embodiment 11
The preparation of black ginger tea
(1) it is spare that vial is cleaned to horizontal high voltage sterilizing of going forward side by side, respectively label 15 days, 1 month, 2 months, 3 months, 5
Month.Black ginger powder 1g is accurately weighed, is averagely put into 5 not in the bottle of isolabeling.
(2) it jiggles uniformly, places to injection sterile water 500ml in every bottle respectively.
(3) it was taken out respectively at step (2) 15 days afterwards, 1 month, 2 months, 3 months, 5 months and is marked with 15 days, 1 month, 2
A month, 3 months, 5 months vials, observe color, smell, mouthfeel, the situation of change of clump count.Bacterium colony detection method can join
It is carried out according to GB/T 4789.24 and GB 29921.When 5 months, liquid is still clear in vial for test result discovery
Clear transparence has normal color, smell and mouthfeel, free from extraneous odour, the impurity such as floccule being visible by naked eyes.
The embodiment of the above is only used to explain the present invention, the scope of the present invention is not limited, for this technology
It, certainly can be according to technology contents disclosed in this specification, by way of replacing or changing for the technical staff in field
Other embodiments are made easily, therefore all changes and improvements etc. done in the principle of the present invention and process conditions, it should all wrap
It includes in scope of the present invention patent.
Claims (6)
1. application of the black ginger as preservative, which is characterized in that the black ginger is that fresh ginger is made after high temperature and humidity is handled
At.
2. application according to claim 1, which is characterized in that the preparation of the black ginger specifically includes the following contents:
(1) color just, without blackspot, without mildew and rot ginger is cleaned, dries, then freezes 12 under the conditions of -15 DEG C ~ -25 DEG C
~24 h；
(2) high temperature and humidity is handled: the ginger freezed being packed into high-temp resisting high-humidity resisting packaging bag or stainless steel box, then packaging
Bag or stainless steel box are placed in closed container and are handled:
First processing stage: 30~45 DEG C of set temperature, humidity 75~85% is handled 36~72 hours；
Second processing stage: 50~70 DEG C of set temperature, humidity 80~90% is handled 100~144 hours；
Third processing stage: 75~85 DEG C of set temperature, humidity 90~95% is handled 120~168 hours.
3. application according to claim 1, which is characterized in that black ginger powder is made in black ginger, is then added in raw-food material
As food preservative.
4. application according to claim 3, which is characterized in that the quality percentage that the black ginger powder adds in raw-food material
Than being 0.025%~0.1%.
5. application according to claim 3, which is characterized in that the preparation of the black ginger powder specifically: press Hei Jiang and water
It is mixed according to mass ratio 1:5, twice, 2 h, combined extract, centrifuging and taking supernatant are concentrated into medicinal extract to refluxing extraction every time, then spray
Mist is dry, obtains black ginger powder.
6. application according to claim 3, which is characterized in that the preparation of the black ginger powder specifically: do black ginger
It is dry, it is then crushed, is sieved with 100 mesh sieve.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115176990A (en) * | 2022-08-19 | 2022-10-14 | 闽南师范大学 | Ginger sauce and preparation method thereof |
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| KR20180110921A (en) * | 2017-03-30 | 2018-10-11 | 주식회사 건강다모아 | Manufacturing method of black ginger juice and black ginger juice using this method |
| KR101932941B1 (en) * | 2018-07-06 | 2018-12-27 | 유시호 | A manufacturing method of functional black ginger having magnesium |
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| CN103564374A (en) * | 2013-10-28 | 2014-02-12 | 青岛农业大学 | Black garlic as well as fermentation process thereof |
| CN104783096A (en) * | 2014-01-17 | 2015-07-22 | 河南省淼雨饮品股份有限公司 | Quick fermentation method of black garlic by enzymatic reaction |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115176990A (en) * | 2022-08-19 | 2022-10-14 | 闽南师范大学 | Ginger sauce and preparation method thereof |
| CN115176990B (en) * | 2022-08-19 | 2023-11-14 | 闽南师范大学 | Ginger sauce and preparation method thereof |
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