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Ginger vinegar and production technology thereof

A production process, the technology of ginger vinegar, which is applied in the field of ginger vinegar and its brewing production process, can solve the problems that there is no formal ginger vinegar, and achieve the effect of simple ingredients, short production cycle, and stomach health care

Inactive Publication Date: 2014-04-30
福建永春顺德堂食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, there is no formal ginger vinegar in the true sense at present.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1, described ginger vinegar, adopts following formula, balsamic vinegar 150g, ginger 100g, white granulated sugar 3g, citric acid 0.03g, sucralose 0.01g, apple juice 2.5g, rock sugar 1.5g.

[0020] Its production process is carried out according to the following steps:

[0021] 1) Mix balsamic vinegar, white sugar, citric acid, sucralose, apple juice and rock sugar to make a mixture;

[0022] 2) Selection of raw materials: choose fresh ginger with thick meat, less gluten, and larger blocks as raw materials;

[0023] 3) Ginger cleaning: soak in water for at least 2 hours, dissolve the impurities and microorganisms on the surface of the ginger into the water, stir and clean;

[0024] 4) Peeling: Remove all the outer skin of the ginger to prevent debris and microorganisms from remaining;

[0025] 5) Slicing: Cut the ginger into 1-3mm thick slices;

[0026] 6) Soaking: Soak the ginger slices in the mixture for at least three months to dissolve the nutrients in...

Embodiment 2

[0032] Embodiment 2, described ginger vinegar, adopts following formula, balsamic vinegar 180g, ginger 100g, white granulated sugar 3.5g, citric acid 0.05g, sucralose 0.01g, apple juice 3.0g, rock sugar 2.2g.

[0033] The production technology of this ginger vinegar is carried out in the following steps:

[0034] 1) Mix balsamic vinegar, white sugar, citric acid, sucralose, apple juice and rock sugar to make a mixture;

[0035] 2) Selection of raw materials: choose fresh ginger with thick meat, less gluten, and larger blocks as raw materials;

[0036] 3) Ginger cleaning: soak in water for at least 2 hours, dissolve the impurities and microorganisms on the surface of the ginger into the water, stir and clean;

[0037] 4) Peeling: Remove all the outer skin of the ginger to prevent debris and microorganisms from remaining;

[0038] 5) Slicing: Cut the ginger into 1-3mm thick slices;

[0039] 6) Soaking: Soak the ginger slices in the mixture for at least three months to dissolv...

Embodiment 3

[0045] Embodiment 3, described ginger vinegar, adopts following formula, balsamic vinegar 200g, ginger 100g, white granulated sugar 3.3g, citric acid 0.04g, sucralose 0.01g, apple juice 2.8g, rock sugar 1.8g.

[0046] The production technology of this ginger vinegar is carried out in the following steps:

[0047] 1) Mix balsamic vinegar, white sugar, citric acid, sucralose, apple juice and rock sugar to make a mixture;

[0048] 2) Selection of raw materials: choose fresh ginger with thick meat, less gluten, and larger blocks as raw materials;

[0049] 3) Ginger cleaning: soak in water for at least 2 hours, dissolve the impurities and microorganisms on the surface of the ginger into the water, stir and clean;

[0050] 4) Peeling: Remove all the outer skin of the ginger to prevent debris and microorganisms from remaining;

[0051] 5) Slicing: Cut the ginger into 1-3mm thick slices;

[0052] 6) Soaking: Soak the ginger slices in the mixture for at least three months to dissolv...

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Abstract

The invention discloses ginger vinegar which adopts the following formula: 150-200% of aromatic vinegar, 100% of ginger, 3-3.5% of white granulated sugar, 0.03-0.05% of citric acid, 0.01% of sucralose, 2.5-3.0% of apple juice, and 1.5-2.2% of crystal sugar. A production technology of the ginger vinegar comprises the following steps of 1, mixing the aromatic vinegar, the white granulated sugar, citric acid, the sucralose, the apple juice and the crystal sugar, preparing a mixed liquid, 2, selecting a raw material: selecting the fresh ginger which is plump in meat, less in tendon and larger in block as the raw material, 3, ginger washing, 4, peeling, 5, slicing, 6 soaking: soaking ginger slices in the mixed liquid for at least three months, 7, filtering, 8, filling, 9, sterilizing, and 10, detecting according to a national standard. The production technology is simple in dosing, simple in brewing technology, short in production cycle and low in cost, and is suitable for large-scale industrial production; the produced ginger vinegar has good health-care effects of removing freckle, hairdressing, harmonizing a stomach and the like; and a blank of no authentic ginger vinegar in the vinegar brewing field is filled.

Description

technical field [0001] The invention relates to the technical field of vinegar-brewing food, in particular to ginger vinegar and its brewing production process. Background technique [0002] Vinegar is a fermented sour liquid condiment, mostly fermented from sorghum, rice, wine or distiller's grains. Vinegar is an inexpensive, health-enhancing food. Vinegar has many uses, such as: antibacterial effect, prevention and treatment of colds, strengthening stomach and prevention of diarrhea and diarrhea, lowering cholesterol, lowering high blood pressure, preventing and treating liver disease, treating diabetes, anticancer effect, weight loss effect, beauty treatment, delaying aging, hangover, etc. . Ginger vinegar has two explanations in the traditional sense. One is the vinegar with ginger, because it is usually used as seasoning for postpartum women, and it is also known as "Tianding ginger vinegar". In fact, ginger vinegar has many health benefits. The role is not limited ...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L1/29A23L33/00
CPCA23L2/02A23L2/52A23L33/00A23V2002/00A23V2200/318A23V2200/32
Inventor 林育民
Owner 福建永春顺德堂食品有限公司
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