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Method for improving organoleptic quality of ginger

A ginger and sensory technology, applied in the field of improving the sensory quality of ginger, can solve problems such as application limitation of ginger, and achieve the effects of improving the original sensory quality, improving economic benefits and high safety

Inactive Publication Date: 2014-04-30
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the pungent and pungent smell of ginger, the application of ginger in food is also limited accordingly, and it is generally not directly eaten as a vegetable.

Method used

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  • Method for improving organoleptic quality of ginger
  • Method for improving organoleptic quality of ginger

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Example 1 Sensory evaluation of ginger after fermentation

[0017] (1) Raw material selection and cutting: choose ginger with crisp texture, thick meat, good hardness, no insects, and no spoilage, clean the raw materials, peel them and cut them into slices with a thickness of 0.5 cm;

[0018] (2) Fermentation: Weigh ginger slices into a triangular flask, and add sterile water at a weight ratio of 10%. Train to 10 8 Lactobacillus plantarum above CFU / mL is concentrated by centrifugation 5 times, inoculated into pre-salted ginger slices according to 1% inoculum, and sealed and fermented;

[0019] (3) Divide: separate ginger slices fermented for different days into ginger strips with a width of 1 cm and a length of 3 cm;

[0020] (4) Sensory evaluation: 9 judges will taste the cut ginger strips. The scoring standards are shown in Table-1.

[0012] (1) The raw materials selected in the present invention have low material cost and wide sources, and the raw materials are traditional ...

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Abstract

The invention relates to a method for improving the organoleptic quality of ginger. According to the method, the fermented ginger is tasted and graded by group members, in order to carry out the organoleptic evaluation and analysis of the impact of fermentation on the quality of ginger. The method is characterized in that the ginger obtained from raw materials fermented by probiotic has improved organoleptic quality. The invention has the advantages of simple operation and low cost.

Description

Technical field [0001] The invention relates to a method for improving the sensory quality of ginger. Background technique [0002] Ginger ( Zingiber officinale Rosc ) Is the fresh and tender stem of ginger, a perennial monocot perennial root plant. It is an important spice seasoning. It is also a traditional Asian medicinal and edible plant with high nutritional and health value. Ginger is rich in ginger essential oil and gingerol. It has a strong aroma and unique spicy taste. It is an essential condiment for Chinese residents to cook various animal foods. Directly slicing and mincing ginger or using ginger juice for cooking animal food can eliminate the peculiar smell of food raw materials, and at the same time increase the aroma of food and improve the taste. Traditional medicine believes that ginger has a pungent taste, heat in nature, has the effects of dispelling cold and relieving the surface, warming up and stopping vomiting, and detoxification. However, due to the pung...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L1/29A23L19/20A23L33/00
CPCA23L5/28A23L19/20A23L33/00A23V2002/00A23V2400/169A23V2200/04A23V2200/14A23V2200/16A23V2200/30
Inventor 许恒毅李萍何丽华魏华朱江秦保国
Owner NANCHANG UNIV
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