CN114947096A - Fresh-keeping and storage method for ginger juice processing - Google Patents
Fresh-keeping and storage method for ginger juice processing Download PDFInfo
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- 241000234314 Zingiber Species 0.000 title claims abstract description 108
- 235000006886 Zingiber officinale Nutrition 0.000 title claims abstract description 108
- 235000008397 ginger Nutrition 0.000 title claims abstract description 108
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 64
- 238000000034 method Methods 0.000 title claims abstract description 28
- 238000003860 storage Methods 0.000 title claims abstract description 23
- 238000007710 freezing Methods 0.000 claims abstract description 21
- 238000004537 pulping Methods 0.000 claims abstract description 18
- 230000008014 freezing Effects 0.000 claims abstract description 17
- 108090000790 Enzymes Proteins 0.000 claims abstract description 13
- 102000004190 Enzymes Human genes 0.000 claims abstract description 13
- 238000005119 centrifugation Methods 0.000 claims abstract description 8
- 238000004321 preservation Methods 0.000 claims abstract description 8
- 230000009849 deactivation Effects 0.000 claims abstract description 7
- 239000011550 stock solution Substances 0.000 claims description 16
- 239000000203 mixture Substances 0.000 claims description 15
- 239000000243 solution Substances 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 229940088598 enzyme Drugs 0.000 claims description 11
- 239000002002 slurry Substances 0.000 claims description 10
- 108010059892 Cellulase Proteins 0.000 claims description 7
- 108010059820 Polygalacturonase Proteins 0.000 claims description 7
- 102000004139 alpha-Amylases Human genes 0.000 claims description 7
- 108090000637 alpha-Amylases Proteins 0.000 claims description 7
- 229940024171 alpha-amylase Drugs 0.000 claims description 7
- 229940106157 cellulase Drugs 0.000 claims description 7
- 108010093305 exopolygalacturonase Proteins 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 7
- 108010010803 Gelatin Proteins 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 229920000159 gelatin Polymers 0.000 claims description 6
- 239000008273 gelatin Substances 0.000 claims description 6
- 235000019322 gelatine Nutrition 0.000 claims description 6
- 235000011852 gelatine desserts Nutrition 0.000 claims description 6
- 239000006228 supernatant Substances 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 238000002390 rotary evaporation Methods 0.000 claims description 5
- 239000008395 clarifying agent Substances 0.000 claims description 4
- 239000002699 waste material Substances 0.000 abstract description 3
- 230000007547 defect Effects 0.000 abstract description 2
- 230000002542 deteriorative effect Effects 0.000 abstract description 2
- 238000005057 refrigeration Methods 0.000 abstract description 2
- 238000002386 leaching Methods 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 230000009471 action Effects 0.000 description 4
- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 description 4
- 238000005520 cutting process Methods 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 230000008018 melting Effects 0.000 description 4
- 238000002844 melting Methods 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 238000001514 detection method Methods 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 229940109262 curcumin Drugs 0.000 description 2
- 235000012754 curcumin Nutrition 0.000 description 2
- 239000004148 curcumin Substances 0.000 description 2
- VFLDPWHFBUODDF-UHFFFAOYSA-N diferuloylmethane Natural products C1=C(O)C(OC)=CC(C=CC(=O)CC(=O)C=CC=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-UHFFFAOYSA-N 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 230000000415 inactivating effect Effects 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 238000012271 agricultural production Methods 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- OQUKIQWCVTZJAF-UHFFFAOYSA-N phenol;sulfuric acid Chemical compound OS(O)(=O)=O.OC1=CC=CC=C1 OQUKIQWCVTZJAF-UHFFFAOYSA-N 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
- A23B7/0425—Freezing; Subsequent thawing; Cooling the material not being transported through or in the apparatus, with or without shaping, e.g. in the form of powder, granules or flakes
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
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Abstract
The invention provides a fresh-keeping and storage method for ginger juice processing, and relates to the technical field of ginger processing. The fresh-keeping and storage method for processing the ginger juice mainly comprises the steps of ginger treatment, pulping treatment, enzymolysis and decoloration, enzyme deactivation and centrifugation, ginger juice storage and the like. The invention overcomes the defects of the prior art, improves the juice yield of ginger juice production by low-temperature freezing combined with complex enzyme enzymolysis, ensures the leaching of effective components in the ginger juice, effectively stores the ginger juice by vacuum concentration combined with quick-freezing refrigeration technology, improves the preservation time, effectively prevents the ginger juice from deteriorating, and reduces the waste of resources.
Description
Technical Field
The invention relates to the technical field of ginger processing, in particular to a fresh-keeping and storage method for ginger juice processing.
Background
The ginger is a common seasoning product on modern dining tables, is also a traditional Chinese medicine preparation, has good medicinal ingredients, has rich germplasm resources in China, is the first crop in the world in terms of cultivation area, planting yield, export total amount and the like, and is an important economic crop in agricultural production.
Most of the fresh ginger are mainly eaten in the present stage, mainly the fresh ginger has high water content and is inconvenient to store, the fresh ginger can be prevented from being shriveled after a long time, a large amount of flavor substances and effective components can be lost while water is lost, and the loss of the fresh ginger caused by improper storage is up to more than 20% of the total yield every year, so that serious waste is caused.
In order to ensure the storage of the ginger, the fresh ginger juice is mostly adopted to keep the effective components and flavor components in the ginger at the present stage, the storage and preservation of the ginger juice after the preparation of the ginger juice are more convenient compared with the fresh ginger, and the ginger juice can be directly used as a seasoning product or a medicinal raw material during the subsequent taking.
Most of the existing ginger juice is prepared by directly squeezing fresh ginger, the juice yield of the ginger is low, the loss of flavor and active ingredients is easy to generate in the preservation, and meanwhile, the ginger juice is deteriorated if the ginger juice is not properly stored, so that the subsequent use is influenced.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides a fresh-keeping and storage method for processing ginger juice, which effectively improves the juice yield of ginger juice prepared by ginger, ensures the fresh-keeping performance of ginger juice storage, effectively retains the effective components in the ginger juice, prevents the ginger juice from deteriorating and reduces the waste of resources.
In order to achieve the above purpose, the technical scheme of the invention is realized by the following technical scheme:
a fresh-keeping and storage method for ginger juice processing comprises the following steps:
(1) ginger treatment: selecting intact fresh ginger, slicing, freezing in a refrigerator, and taking out to obtain pretreated ginger for later use;
(2) pulping treatment: placing the pretreated ginger into a pulping machine, adding clear water, heating to melt, and pulping to obtain a slurry for later use;
(3) and (3) enzymolysis and decoloration: adding cellulase, alpha-amylase and pectinase into the slurry, mixing for enzymolysis, and then adding a clarifying agent to obtain a mixture for later use;
(4) enzyme deactivation and centrifugation: filtering the mixture while the mixture is hot after microwave enzyme deactivation, centrifuging the filtrate to obtain a supernatant as a ginger stock solution, and then carrying out vacuum concentration on the ginger stock solution to obtain concentrated ginger juice;
(5) and (3) ginger juice storage: placing the concentrated ginger juice in a sealed bag, and freezing in a refrigerator for storage.
Preferably, the thickness of the sliced ginger in the step (1) is 0.3-0.7cm, the freezing temperature is-10 ℃ to-15 ℃, and the freezing time is 8-10 h.
Preferably, the ratio of the pretreated ginger to the clear water in the step (2) is 1: 4.
Preferably, the temperature of the beating in the step (2) is 50-60 ℃.
Preferably, the addition amount of the cellulase in the step (3) is 7500U/Kg, the addition amount of the alpha-amylase is 8000U/Kg, the addition amount of the pectinase is 4500U/Kg, the temperature of mixed enzymolysis is 60 ℃, and the enzymolysis time is 1 h.
Preferably, the clarifying agent in the step (3) is a 10% gelatin solution.
Preferably, the enzyme deactivation by microwave in the step (4) is performed for 2-3min by using microwave power of 750W.
Preferably, the rotation speed of the centrifugation in the step (4) is 5000r/min, and the centrifugation time is 10 min.
Preferably, the vacuum concentration in step (4) is rotary evaporation concentration, and the concentration temperature is 60 ℃, the pressure is 0.09MPa, and the concentration time is 40-60 min.
Preferably, the step (5) of quick-freezing preservation is that the concentrated ginger juice is placed in an environment with the temperature of minus 30-40 ℃ for quick-freezing and then placed at the temperature of minus 15-20 ℃ for preservation.
The invention provides a fresh-keeping and storage method for ginger juice processing, which has the advantages that compared with the prior art:
(1) the method adopts a mode of combining low-temperature freezing with complex enzyme enzymolysis for treatment, so that the juice yield of the ginger is effectively improved, the content of soluble solids in the ginger juice is further improved, and the ginger juice is rich in a large amount of effective components and flavor components;
(2) according to the invention, the ginger juice is subjected to vacuum concentration and then quick-freezing and refrigeration, so that the preservation time of the ginger juice is effectively prolonged, the quality stability of the ginger juice after storage is ensured, various brown stains are not easy to generate, the product quality is ensured, and the ginger juice can be directly taken and used at a later stage.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention are clearly and completely described below in conjunction with the embodiments of the present invention, and it is obvious that the described embodiments are some embodiments of the present invention, but not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1:
processing the ginger juice:
(1) selecting intact fresh rhizoma Zingiberis recens, cutting into 0.3-0.7cm slices, placing in refrigerator, freezing at-12 deg.C for 9 hr, and taking out to obtain pretreated rhizoma Zingiberis recens;
(2) placing the pretreated ginger into a pulping machine, adding clear water according to the material-liquid ratio of 1: 4, heating to 55 ℃, melting, and then carrying out pulping treatment to obtain slurry for later use;
(3) adding cellulase at 7500U/Kg, alpha-amylase at 8000U/Kg, and pectinase at 4500U/Kg into the slurry, mixing and performing enzymolysis at 60 deg.C for 1 hr, and adding 10% gelatin solution to obtain mixture;
(4) and (3) inactivating enzyme of the mixture for 2-3min by adopting 750W microwave power, taking out the mixture while the mixture is hot, filtering, and centrifuging the filtrate for 10min at the rotating speed of 5000r/min to obtain a supernatant as the raw ginger stock solution.
Example 2:
processing the ginger juice:
(1) ginger treatment: selecting intact fresh rhizoma Zingiberis recens, cutting into 0.3-0.7cm slices, placing in a pulping machine, adding clear water according to a material-liquid ratio of 1: 4, heating to 55 deg.C for melting, and pulping to obtain pulp;
(2) adding cellulase at 7500U/Kg, alpha-amylase at 8000U/Kg, and pectinase at 4500U/Kg into the slurry, mixing and performing enzymolysis at 60 deg.C for 1 hr, and adding 10% gelatin solution to obtain mixture;
(3) deactivating enzyme with 750W microwave power for 2-3min, filtering while hot, centrifuging at 5000r/min for 10min to obtain supernatant as ginger stock solution.
Example 3:
processing the ginger juice:
(1) ginger treatment: selecting intact fresh rhizoma Zingiberis recens, cutting into 0.3-0.7cm slices, placing in refrigerator, freezing at-12 deg.C for 9 hr, and taking out to obtain pretreated rhizoma Zingiberis recens;
(2) pulping treatment: placing the pretreated ginger into a pulping machine, adding clear water according to the material-liquid ratio of 1: 4, heating to 55 ℃ for melting, and then carrying out pulping treatment to obtain a slurry, adding a 10% gelatin solution, and obtaining a mixture for later use;
(3) and (3) sterilization and centrifugation: sterilizing the mixture for 2-3min with 750W microwave power, filtering while hot, centrifuging the filtrate at 5000r/min for 10min to obtain supernatant as ginger stock solution.
Example 4:
processing the ginger juice:
(1) selecting intact fresh rhizoma Zingiberis recens, cutting into 0.3-0.7cm slices, placing in refrigerator, freezing at-12 deg.C for 9 hr, and taking out to obtain pretreated rhizoma Zingiberis recens;
(2) placing the pretreated ginger into a pulping machine, adding clear water according to the material-liquid ratio of 1: 4, heating to 55 ℃, melting, and then carrying out pulping treatment to obtain slurry for later use;
(3) adding cellulase at 7500U/Kg, alpha-amylase at 8000U/Kg, and pectinase at 4500U/Kg into the slurry, mixing and performing enzymolysis at 60 deg.C for 1 hr, and adding 10% gelatin solution to obtain mixture;
(4) heating the mixture to 85 deg.C, inactivating enzyme for 5min, filtering while hot, centrifuging the filtrate at 5000r/min for 10min to obtain supernatant as rhizoma Zingiberis recens stock solution.
And (3) detection:
1. the juice yield and the content of soluble solids of the ginger juice extracted from the ginger in the above examples 1 to 4 before concentration were measured:
wherein the juice yield (%) (ginger stock solution-the mass of the added clear water during pulping)/the mass of the raw ginger;
the content of the soluble solid in the ginger stock solution is determined by a measuring method in NY/T2637-2014 refractometer method for determining the content of the soluble solid in fruits and vegetables;
the matrix detection results are shown in table 1 below:
TABLE 1
From the above table, it can be known that the juice yield of ginger juice can be effectively improved by adopting the combined action of low-temperature freezing and mixed enzyme on ginger.
2. The ginger stock solution prepared in example 1 was stored as follows:
firstly, performing rotary evaporation concentration on the ginger stock solution for 50min at the temperature of 60 ℃ and the pressure of 0.09MPa, then placing the ginger stock solution in an environment with the temperature of minus 35 ℃ for quick freezing, and then placing the ginger stock solution at the temperature of minus 18 ℃ for storage.
② the ginger stock solution is concentrated for 50min by rotary evaporation in the environment with the temperature of 60 ℃ and the pressure of 0.09MPa, and then is preserved at the temperature of minus 18 ℃.
Thirdly, the ginger stock solution is subjected to rotary evaporation concentration for 50min at the temperature of 60 ℃ and the pressure of 0.09MPa, and then is stored at the temperature of zero ℃.
Fourthly, the ginger stock solution is stored at zero temperature.
Detecting the change of each component and color of the ginger juice after being stored for 1 day and 6 months, wherein the detection is to add clear water into the concentrated solution to restore the volume before concentration, and then to determine the total sugar content by adopting a phenol-sulfuric acid method; the content of total flavone is determined according to the national standard (GB/T20574-2006), the content of curcumin is determined according to the national standard (GB1886.76-2015), and the color of the curcumin is observed, and the specific results are shown in the following table 2:
TABLE 2
As can be seen from the above table, the ginger juice is quickly frozen and then frozen at a low temperature after being subjected to vacuum concentration, so that the ginger juice can be effectively stored, and a good fresh-keeping effect is achieved.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other identical elements in a process, method, article, or apparatus that comprises the element.
The above examples are only intended to illustrate the technical solution of the present invention, but not to limit it; although the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; and such modifications or substitutions do not depart from the spirit and scope of the corresponding technical solutions of the embodiments of the present invention.
Claims (10)
1. A fresh-keeping and storage method for ginger juice processing is characterized by comprising the following steps:
(1) ginger treatment: selecting intact fresh ginger, slicing, freezing in a refrigerator, and taking out to obtain pretreated ginger for later use;
(2) pulping treatment: placing the pretreated ginger into a pulping machine, adding clear water, heating to melt, and pulping to obtain a slurry for later use;
(3) and (3) enzymolysis and decoloration: adding cellulase, alpha-amylase and pectinase into the slurry, mixing for enzymolysis, and then adding a clarifying agent to obtain a mixture for later use;
(4) enzyme deactivation and centrifugation: filtering the mixture while the mixture is hot after microwave enzyme deactivation, centrifuging the filtrate to obtain a supernatant as a ginger stock solution, and then carrying out vacuum concentration on the ginger stock solution to obtain concentrated ginger juice;
(5) and (3) ginger juice storage: placing the concentrated ginger juice in a sealed bag, and freezing in a refrigerator for storage.
2. The method for preserving and storing ginger juice as claimed in claim 1, wherein: the thickness of the sliced ginger in the step (1) is 0.3-0.7cm, the freezing temperature is-10 ℃ to-15 ℃, and the freezing time is 8-10 h.
3. The fresh-keeping and storage method for ginger juice processing according to claim 1, wherein: the ratio of the pretreated ginger to the clear water in the step (2) is 1: 4.
4. The method for preserving and storing ginger juice as claimed in claim 1, wherein: the pulping temperature in the step (2) is 50-60 ℃.
5. The fresh-keeping and storage method for ginger juice processing according to claim 1, wherein: in the step (3), the addition amount of the cellulase is 7500U/Kg, the addition amount of the alpha-amylase is 8000U/Kg, the addition amount of the pectinase is 4500U/Kg, the temperature of mixed enzymolysis is 60 ℃, and the enzymolysis time is 1 h.
6. The method for preserving and storing ginger juice as claimed in claim 1, wherein: the clarifying agent in the step (3) is a gelatin solution with the concentration of 10%.
7. The method for preserving and storing ginger juice as claimed in claim 1, wherein: and (4) carrying out enzyme deactivation by microwave for 2-3min by adopting microwave power of 750W.
8. The method for preserving and storing ginger juice as claimed in claim 1, wherein: the rotation speed of the centrifugation in the step (4) is 5000r/min, and the centrifugation time is 10 min.
9. The method for preserving and storing ginger juice as claimed in claim 1, wherein: the vacuum concentration in the step (4) is rotary evaporation concentration, the concentration temperature is 60 ℃, the pressure is 0.09MPa, and the concentration time is 40-60 min.
10. The fresh-keeping and storage method for ginger juice processing according to claim 1, wherein: the quick freezing preservation mode in the step (5) is that the concentrated ginger juice is placed in an environment with the temperature of minus 30-40 ℃ for quick freezing, and then is placed at the temperature of minus 15-20 ℃ for preservation.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202210557454.3A CN114947096A (en) | 2022-05-20 | 2022-05-20 | Fresh-keeping and storage method for ginger juice processing |
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| CN202210557454.3A CN114947096A (en) | 2022-05-20 | 2022-05-20 | Fresh-keeping and storage method for ginger juice processing |
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