The invention discloses a preparation method of a
starch-based
antibacterial agent for sweet and sour ginger. The preparation method comprises the following steps: after hydrolyzing
cellulose acetatewith an
oxalic acid solution, adding oxidized
starch and collagen, stirring with water, adding
chitosan and
citric acid and then stirring to obtain the
starch-based
antibacterial agent for the sweet and sour ginger. The invention discloses the starch-based
antibacterial agent for the sweet and sour ginger, and further discloses a preparation method of the sweet and sour ginger with bright color and luster. The preparation method of the sweet and sour ginger comprises the following steps: washing fresh ginger,
cutting into ginger pieces, freezing, adding water, heating, adding white
sugar and
malic acid while stirring, continuously stirring, cooling, standing still and filtering to obtain pretreated ginger; adding mature vinegar and the starch-based antibacterial agent for the sweet and sour ginger into the pretreated ginger, turning and
rubbing, sealing, performing sterilization, cooling and carrying out
pickling to obtain the sweet and sour ginger with the bright color and luster. Thestarch-based antibacterial agent for the sweet and sour ginger can keep the fresh tender ginger fresh, bright in color and luster, crispy, tasty and refreshing in
mouthfeel, sour and sweet and palatable, not boring after being taken for a long time and small in loss of nutritional components.