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Fermented ginger and producing method and application thereof

A technology for ginger and ginger slices, applied in the directions of application, food preparation, food science, etc., can solve the problems of waste of ginger resources, low processing degree, low added value, etc., and achieves low production cost, simple production method, and improved health care. Effect

Inactive Publication Date: 2008-10-01
WUXI RES INST OF APPLIED TECH TSINGHUA UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Ginger products generally include ginger slices, ginger paste, ginger juice, ginger powder, etc. These traditional ginger foods are delicious in taste and have obvious nutritional and health functions, but generally the processing degree is not high, the added value is low, the taste is rough, and there are many residues. The main reason is that it contains more cellulose and starch
In addition, the weight of ginger skin accounts for about 15% to 30% of the total weight of the whole ginger, which is generally discarded as residue, which causes the waste of ginger resources and also causes environmental pollution.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Preparation of Fermented Ginger Using Lactic Acid Bacteria

[0039] (1) 500g ginger is cleaned with water, then sliced, and dried to a moisture content of 50% at 40°C;

[0040] (2) Sterilize the ginger slices gained in step (1) for 40min under ultraviolet light;

[0041] (3) Preparation of lactic acid bacteria fermentation liquid: Lactococcus lactis 1.2281 (purchased from the Institute of Microbiology, Chinese Academy of Sciences) was inoculated into MRS liquid medium (the composition of the medium was: beef protein powder 10g / L, fish juice 10g / L, yeast Extract juice powder 5g / L, glucose 20g / L, sodium acetate 5g / L, diammonium citrate 2g / L, Tween 80 0.1g / L, magnesium sulfate 0.58g / L, manganese sulfate 0.28g / L, the rest is water ) to adjust the pH to 6.2 to 6.4, and culture it on a slope at 37°C for 48 hours; 7 cfu / ml).

[0042] (4) According to the volume ratio of 5%, Lactococcus lactis 1.2281 fermentation liquid (the number of bacteria in the liquid is 6 × 10 7 cfu / ...

Embodiment 2

[0044] Preparation of Fermented Ginger Using Mold

[0045] (1) 500g ginger is cleaned with water, then cut into pieces, and dried to a moisture content of 50% at 40°C;

[0046] (2) With the ginger block gained in step (1), it is sterilized for 40min under an ultraviolet lamp;

[0047] (3) Preparation of mold fermentation broth: Inoculate Potato (PDA) medium (composition of medium: potato 200g) with Mucor actinosa AS3.3118 or Rhizopus oligosporus AS3.912 (both purchased from Institute of Microbiology, Chinese Academy of Sciences) / L, sucrose 20g / L, agar 20g / L, and the rest is water) on a slant surface at 28°C for 72h, then use sterile water to make a spore suspension, and then mix the two spore suspensions to obtain the spore content 4×10 6 cfu / ml mixed fermentation broth.

[0048] (4) by 9% volume ratio with step (3) gained mixed fermented liquid (spore content is 4 * 10 6 cfu / ml) were inserted into the sterilized ginger block, the pH value was adjusted to 6.8, and the ferme...

Embodiment 3

[0050] Preparation of Fermented Ginger Using Bacillus

[0051] (1) 500g ginger is cleaned with water, then sliced, and dried to a moisture content of 50% at 40°C;

[0052] (2) Sterilize the ginger slices gained in step (1) for 40min under ultraviolet light;

[0053] (3) Preparation of Bacillus fermentation broth: Bacillus subtilis 1.210 (purchased from the Institute of Microbiology, Chinese Academy of Sciences) was inoculated on beef extract peptone medium (the composition and ratio of the medium were: beef extract 3g / L, peptone 10g / L , glucose 10g / L, sodium chloride 5g / L, agar 15g / L, the rest is water, pH value 7.2) and cultured on a slant at 37°C for 48h, then take Bacillus subtilis 1.210 from the slant of the medium and use sterile The number of bacteria in the water is 10 6 cfu / ml of Bacillus fermentation broth;

[0054] (4) by the volume ratio of 4%, the bacillus fermented liquid prepared by step (3) (the number of bacteria content is 10 6 cfu / ml) were inserted into g...

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Abstract

The invention discloses a fermented ginger and a manufacturing method thereof; the manufacturing method comprises the following steps that ginger is adopted as raw material, washed, cut into pieces or block, dried and sterilized; probiotic fermenting liquor is accessed into the ginger raw material, heat-preserved and fermented at the temperature of 28 DEG C to 39 DEG C; the used probiotics is lactobacillus, mould or bacillus spp, which can produce cellulase, amylase and protease, etc. and degrade cellulose, starch, protein and other macromolecular substances in the ginger; the invention adopts the probiotics as a zymogenic agent, and due to the existence of the probiotics, the growth of competitor is restrained in the processing, the storage period and the safety of the ginger is improved, the flavor of the ginger is improved, the nutrition of the ginger is strengthened, the bioactivity, the health and the utilization rate of the ginger are improved; the fermented ginger can be used as general seasoning, can also be used as the development of serial health foods with simple manufacturing process and stable result and is suitable for industrial production.

Description

technical field [0001] The invention belongs to the field of agricultural product processing, and in particular relates to a fermented ginger and its preparation method and application. Background technique [0002] Ginger (Zingiber officinale Roscoe) is one of the most important spice seasonings in the world. It is rich in gingerol, zingerone, shogaol, gingerol, multivitamins and other ingredients. It has the functions of attracting food, detoxifying, promoting digestion and Enzyme system development, anti-oxidation, anti-aging and other effects. Ginger products generally include ginger slices, ginger paste, ginger juice, ginger powder, etc. These traditional ginger foods are delicious in taste and have obvious nutritional and health functions, but generally the processing degree is not high, the added value is low, the taste is rough, and there are many residues. The main reason is that it contains more cellulose and starch. In addition, the weight of the ginger skin acc...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L1/221A23L1/24A23L33/00A23L27/10A23L27/60
Inventor 盖国胜赵晓燕敖强
Owner WUXI RES INST OF APPLIED TECH TSINGHUA UNIV
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