Method for producing ultra-micro ginger powder from ginger processing by-products

Abstract

The invention particularly relates to a method for producing ultra-micro ginger powder from ginger processing by-products, belonging to the agricultural product processing field. The method comprises the following steps: the ginger processing by-products are washed, desalted and deacidified by clear water, and are dried in the sun or dried at the temperature of 40-60 DEG C till the moisture content of the by-products is less than 8% to obtain dry ginger slag blocks, dry ginger slag blocks are then crushed to 100+ / -20 mesh coarse ginger slag powder, and coarse ginger slag powder is crushed superfinely at the temperature of 0-5 DEG C to form 500-800-mesh fine powder, so as to obtain the ultra-micro ginger powder. The ultra-micro ginger powder prepared by the method can replace part of fresh ginger powder and is directly used for preparing ginger powder seasoning, ginger beverage, nutritional supplement, Chinese patent drug and the like. On the premise that active ingredients are not reduced, the cost of the raw material of the fresh ginger powder is greatly lowered, and the problem of environmental protection treatment for the discharge of leftovers during ginger processing is completely solved.

Description

technical field [0001] The invention specifically relates to a method for producing superfine ginger powder from ginger processing by-products, and belongs to the field of agricultural product processing. Background technique [0002] Ginger is a perennial root herb of Zingiberaceae ( Zingiber officinale Rosc . ) is an important spice seasoning in the world, and it is also a traditional economic crop with the same origin as medicine and food. Due to its unique efficacy of medicine and food, ginger products have become a health food that has attracted much attention, and a series of ginger products such as instant ginger, sugar ginger, and canned ginger are becoming more and more abundant. According to incomplete statistics, the global annual demand for fresh ginger is 15,000 tons, salted ginger raw materials are 108,000 tons, and sugar ginger products are 9,000 tons, and the annual trade volume is increasing at a rate of 5-10%. One of the fast foods. Ginger is rich in gi...

AI Technical Summary

Problems solved by technology

The preparation method of ginger powder can be hot extraction such as decoction, and then prepared by methods such as spray drying and granulation, but heat treatment will destroy ginger cells, causing a large loss of nutrition and health care components, and the original typical flavor retention rate of ginger is low. The utilization rate of active ingredients is not high, and new processing by-products such as ginger slag are produced, resulting in resource waste and environmental protection pressure; another more effective method is to slice and dry the raw ginger after washing, and then mechanically crush it to 100 mesh The fineness of about 100 kg, this method greatly improves the utilization rate of ginger raw materials, about 1 kg of ginger powder can be prepared per 10 kg of fresh ginger, that is, ginger powder of the same weight contains 10 times the nutrition, health care, and typical flavor components of fresh ginger , such as starch, cellulose, volatile oil, carotene, thiamine, gingerol, etc., maintain a high degree of flavor and nutrients, but ordinary mechanical crushing can easily destroy the heat sensitivity of ginger because it cannot be carried out at low temperature Nutritional and health-care ingredients, the fineness of processed ginger powder is too large, which affects the taste of eating and the digestion and absorption of active ingredients in ginger by the gastrointestinal tract

[0004] Ginger product processing needs to add 10-22% (w / w) salt and 0.2% (w / w) citric acid to fresh ginger before pickling, and then prepare raw ginger. In order to obtain ginger products with commercial value The shape of raw ginger also needs to be trimmed, shaped, peeled and other trimming treatments. The processing by-products produced are ginger skin, ginger fibrous roots, ginger pieces and other scraps, accounting for about 10% of the raw ginger (w / w ), are generally regarded as wastes with no commercial value, and are mostly discarded or buried, causing environmental pressure, and due to the high salt content, it also increases the cost of environmental pollution treatment of soil and water systems

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