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Method for preparing ginger enzyme through ginger slice fermentation

A technology of ginger enzyme and ginger slices, which is applied in food preparation, application, food science, etc., can solve the problems of low fermentation success rate, inability to fully utilize, and short shelf life of enzymes, and achieve short fermentation time, high success rate, and simple steps Effect

Inactive Publication Date: 2015-08-26
LAIWU DUNSUNRISE FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many studies on the preparation of ginger tea, fermented ginger, and pickled ginger with ginger raw materials. The microorganisms, minerals, and amino acids in fermented ginger can help restore and improve blood circulation. Allergies, stress relief, Chinese invention patent "CN101273783A" discloses "a fermented ginger and its preparation method and application", using ginger as raw material, after cleaning, slicing, drying, sterilization, adding probiotics to ferment at room temperature Fermented ginger is produced, but this invention needs to use a large dryer, and it needs to be sterilized by ultraviolet light, which destroys the original characteristics of ginger. After fermentation, only the liquid part of fermented ginger can not be fully utilized.
And when adopting existing ferment preparation technology to prepare ginger ferment, there is following problem: fermentation success rate is low, the ferment shelf-life prepared is short

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The ginger block that weighs is cut into the thick ginger piece of 4-5mm. Put the weighed pure water in a clean transparent fermentation container, add the weighed brown sugar, mix well, and get sugar water; then add ginger slices to the sugar water, and make the ginger slices completely soaked in the sugar water; stir clockwise every day 3-5 minutes. During the fermentation process, the temperature should be kept at 20-30°C; no light should be seen during the fermentation. After one month of fermentation, the fermentation container is strictly sealed, and the temperature is kept at 20-30°C without exposure to light, allowing the flora to ferment for one year under anaerobic conditions. After the fermentation is completed, a white film is formed on the surface of the fermentation container, and the raw material sinks to the bottom with a faint fragrance; that is, ginger enzyme is obtained.

[0019] Example 2

Embodiment 2

[0021] The ginger block that weighs is cut into the thick ginger piece of 4-5mm. Put the weighed pure water in a clean transparent fermentation container, add the weighed honey, mix well, and get sugar water; then add ginger slices to the sugar water, and make the ginger slices completely soaked in the sugar water; stir clockwise every day 3-5 minutes. During the fermentation process, the temperature should be kept at 20-30°C; no light should be seen during the fermentation. After one month of fermentation, the fermentation container is strictly sealed, and the temperature is kept at 20-30°C without exposure to light, allowing the flora to ferment for one year under anaerobic conditions. After the fermentation is completed, a white film is formed on the surface of the fermentation container, and the raw material sinks to the bottom with a faint fragrance; that is, ginger enzyme is obtained.

[0022] Comparative example 1

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Abstract

The invention relates to a method for preparing ginger enzymes through ginger slice fermentation, and belongs to the technical field of food fermentation. The method comprises the following steps: taking brown sugar / honey, ginger and purified water as raw materials, wherein the mass ratio of brown sugar / honey to gingers to purified water is 1:3:10; placing the ginger in sweet water, fermenting for one month under the conditions of dark environment, 20-30 DEG C and stirring, and then sealing, and continuously fermenting for six months or longer. During the fermentation process, water is added; compared with a fermentation process in which water is not added and citric acid is added, the use amount of brown sugar can be reduced, and the fermentation success rate can be improved. After stirring fermenting is completed, the sealing fermenting is performed for six months or longer; compared with a process in which sealing fermenting is not performed, the fermentation success rate is improved. In addition, the proportion of raw materials is limited strictly, so that the efficacy of the ginger enzyme is improved, and the taste is improved.

Description

technical field [0001] The invention relates to a method for preparing ginger enzyme by fermenting ginger slices, belonging to the technical field of food fermentation. Background technique [0002] Ginger is rich in gingerol, ginger oil, gingerol, and multiple fiber components, which have the effects of detoxification, promoting digestion, anti-oxidation, and anti-aging. At present, there are many studies on the preparation of ginger tea, fermented ginger, and pickled ginger with ginger raw materials. The microorganisms, minerals, and amino acids in fermented ginger can help restore and improve blood circulation. Allergies, stress relief, Chinese invention patent "CN101273783A" discloses "a fermented ginger and its preparation method and application", using ginger as raw material, after cleaning, slicing, drying, sterilization, adding probiotics to ferment at room temperature Fermented ginger is obtained, but this invention needs to use large-scale drier, and will destroy ...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L1/212A23L33/00A23L19/00
Inventor 薛斌王端生王波
Owner LAIWU DUNSUNRISE FOODS
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