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Fermented crispy yellow fresh ginger and preparation method thereof

A ginger and soaking liquid technology, applied in food preparation, bacteria used in food preparation, food science and other directions, can solve the problems of soft collapse, easy to white, easy to turn black, etc., to achieve pure color, high nutritional value, taste rich effects

Active Publication Date: 2015-04-15
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If ginger is not treated in any way during fermentation, it will easily turn black, and if it is treated with salt water, it will easily turn white and become soft.

Method used

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  • Fermented crispy yellow fresh ginger and preparation method thereof
  • Fermented crispy yellow fresh ginger and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A fermented crispy yellow ginger and a preparation method thereof, the steps are as follows:

[0024] (1) Materials: Take fresh ginger, remove impurities, wash, peel, and cut into pieces.

[0025] (2) Soaking: in 15% (w / v) NaCl, 1% (w / v) CaCl 2 , 1‰ (w / v) CaNO 3 and 0.05‰ (w / v) copper gluconate mixed solution for 24 hours, and placed in a room temperature environment to fix the color and preserve the salt.

[0026] (3) Fermentation: Take out the ginger treated in step (2), drain it, place it in 3% (w / v) NaCl solution, inoculate Lactobacillus plantarum CICC21790, and the inoculation amount of effective live bacteria is greater than 2.5×10 6 , add lactic acid, L-cysteine, CaCl in weight ratio with salt solution (NaCl solution) 2 , Glacial acetic acid, the addition ratio is 1‰ (w / v) lactic acid, 1‰ (w / v) L-cysteine, 0.5‰ (w / v) CaCl 2 , 0.5‰ (w / v) glacial acetic acid was fermented at 25°C for 10 days under anaerobic environment.

[0027] (4) Take out the fermented gin...

Embodiment 2

[0030] A fermented crispy yellow ginger and a preparation method thereof, the steps are as follows:

[0031] (1) Materials: Take fresh ginger, remove impurities, wash, peel, and cut into pieces.

[0032] (2) Soaking: in CaCl containing saturated NaCl, 0.5% (w / v) 2 , 3‰ (w / v) CaNO 3 and 0.5‰ (w / v) copper gluconate mixed solution for 48 hours, and placed in a room temperature environment to fix the color and preserve the salt.

[0033] (3) Fermentation: Take out the ginger treated in step (2), drain it, place it in 4% (w / v) NaCl solution, inoculate Lactobacillus plantarum CICC21794, and the inoculation amount of effective live bacteria is greater than 2.5×10 6 , add lactic acid, L-cysteine, CaCl in weight ratio with salt solution (NaCl solution) 2 , Glacial acetic acid, the addition ratio is 0.5‰ (w / v) lactic acid, 5‰ (w / v) L-cysteine, 1‰ (w / v) CaCl 2 , 0.5‰ (w / v) glacial acetic acid was fermented for 18 days at 25°C in an anaerobic environment.

[0034] (4) Take out the f...

Embodiment 3

[0037] A fermented crispy yellow ginger and a preparation method thereof, the steps are as follows:

[0038] (1) Materials: Take fresh ginger, remove impurities, wash, peel, and cut into pieces.

[0039] (2) Soaking: in CaCl containing saturated NaCl, 1‰ (w / v) 2 , 5‰ (w / v) CaNO 3 Soak in a mixed solution of 0.5‰ (w / v) copper gluconate for 72 hours, and place in a low temperature environment to fix the color and preserve the salt.

[0040] (3) Fermentation: Take out the ginger treated in step (2), drain it, place it in 5% (w / v) NaCl solution, and inoculate Lactobacillus plantarum CICC21790 and Lactobacillus plantarum CICC21794, the inoculation amount of effective live bacteria is greater than 2.5×10 6 , the inoculation ratio is 7:3, add lactic acid, L-cysteine, CaCl according to the weight ratio of salt solution (NaCl solution) 2 , Glacial acetic acid, the addition ratio is 0.5‰ (w / v) lactic acid, 1‰ (w / v) L-cysteine, 0.5‰ (w / v) CaCl 2 , 0.5‰ (w / v) glacial acetic acid was...

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Abstract

The invention discloses a fermented crispy yellow fresh ginger and a preparation method thereof, and belongs to the field of food processing. The method comprises the steps of selecting materials, soaking, fermenting, seasoning, pasteurizing and packaging. According to the preparation method disclosed by the invention, in the soaking phase, CaCl2 and CaNO3 are added to a composite salt solution, so that the crispy taste of the fresh ginger can be well kept; meanwhile, copper gluconate is added to the high-salinity pickled fresh ginger, so that a good fixation role can be played. Therefore, the crispy yellow fresh ginger obtained by the method is crisp, tender, palatable, pure in color, full-bodied in taste, and high in nutritional value.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a fermented crispy yellow ginger and a preparation method thereof. Background technique [0002] Ginger is the fresh rhizome of ginger, a perennial herb of the Zingiberaceae family. It can also be called Bailayun, Gouzhuangzhi, etc. The rhizome, cork, and leaves of ginger can be used as medicine, which has the effects of dispersing, relieving vomiting, and relieving cough. There is a popular saying in our country that "eat radish in winter and ginger in summer to keep you healthy all year round". Ginger has many effects and is a good medicine for treating nausea and vomiting. The growth of gastrointestinal bacteria, while ginger also has the effects of killing oral pathogenic bacteria, intestinal pathogenic bacteria, invigorating the stomach and promoting appetite. Ginger not only has numerous medicinal values ​​but also has rich nutritional value. Ginger is rich in trace element...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
CPCA23V2400/169
Inventor 汪超彭铭烨李冬生卢忠诚高冰石勇徐宁胡勇周明全何建军王金华胡中立
Owner HUBEI UNIV OF TECH
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