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A kind of ginger processing method

A ginger and steaming technology, which is applied in the field of Chinese herbal medicine processing, can solve the problems of different content and type composition of beneficial ingredients, and changes in the dissolution of beneficial ingredients, and achieve the effects of promoting dissolution, increasing content, and excellent color and appearance

Active Publication Date: 2021-04-27
CHENGDU INST OF CHINESE HERBAL MEDICINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] It is currently known that the use of heating can promote the transformation of gingerol into shogaol and zingiberone, but different heating methods and combinations of heating parameters will bring about changes in the dissolution of beneficial ingredients, resulting in the loss of beneficial ingredients in processed ginger products. The content and composition of the species are different

Method used

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  • A kind of ginger processing method
  • A kind of ginger processing method
  • A kind of ginger processing method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) Net system: get 6-gingerol, 8-gingerol and 10-gingerol total content to be 1mg / g, wherein 6-gingerol content is the fresh ginger within 20 days after harvesting of 0.5mg / g is ginger Raw materials, wash away the sediment and remove impurities;

[0022] (2) Exhaust the air: transfer the cleaned ginger in step (1) into the steamer, rapidly raise the temperature to around 100°C, and open the exhaust valve of the steamer after 2 minutes to discharge the air and water vapor;

[0023] (3) Airtight steaming: in airtight step (2) in the steamer after exhausting the air, steam the ginger at 110° C. for 3 hours;

[0024] (4) Stuffing: After the airtight steaming is completed, keep the airtight stuffing, after cooling it, open the steamer;

[0025] (5) Drying: spread the stuffed ginger 5-10cm thick, dry the moisture to 50% at 50°C, gradually increase the temperature to 70°C, control the moisture between 6%-13%, and obtain processed ginger products .

Embodiment 2

[0027] The difference between embodiment 2 and embodiment 1 is only in step (3):

[0028] (3) Airtight steaming: in airtight step (2) steam the ginger in an airtight steamer at 120° C. for 3 hours.

Embodiment 3

[0030] The difference between embodiment 3 and embodiment 1 is only in step (3):

[0031] (3) Airtight steaming: in airtight step (2) steam the ginger in an airtight steamer at 120° C. for 4 hours.

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Abstract

The invention discloses a ginger processing method, which comprises the following steps: (1) cleaning: taking ginger raw materials, washing away silt, and removing impurities; (2) exhausting air: transferring the cleaned ginger to a steamer, Exhaust the air and water vapor in the steamer; (3) Airtight steaming: Steam the ginger in a sealed steamer at 100-130°C for 2-4 hours in the airtight steamer; (4) Stuffing: The airtight steaming is completed Finally, keep airtight stuffing, after making it cool naturally, open the steamer; (5) dry: dry the ginger after stuffing, and control the moisture between 6%-13%. Through the specific ginger processing method and process parameters of the present invention, the dissolution of beneficial ingredients in ginger is promoted, the content of total gingerol is increased, the transformation of gingerols into shogaols is promoted, and the total shogaols are increased. content, greatly increasing the content of water-soluble extracts and volatile oils, while protecting the fineness of the product, making the color and appearance of the product more excellent.

Description

technical field [0001] The invention belongs to the technical field of processing traditional Chinese medicinal materials, and relates to a method for processing ginger. Background technique [0002] Ginger is the fresh rhizome of Zingiber officinale Rosc., a Zingiber officinale Rosc. Its traditional processed products include dried ginger, stewed ginger, ginger charcoal, etc., which are dried, boiled (wrapped), and sanded (soil) respectively. Stir fry to a certain degree, fry charcoal and so on. [0003] The chemical composition of ginger includes polysaccharides, ginger protein, flavonoids, gingerols, and volatile oils. Gingerols (containing 3-methoxy-4-hydroxyphenyl functional group in the structure) are recognized active ingredients in ginger, and their types include gingerol, shogaol and zingerone. [0004] It is currently known that the use of heating can promote the conversion of gingerol into shogaol and zingiberone, but different heating methods and combinations o...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A61K36/9068
CPCA61K36/9068A61K2236/13A61K2236/17
Inventor 胡攀曹冬夏厚林沈刚陈志敏郑午金冶林勇李杰
Owner CHENGDU INST OF CHINESE HERBAL MEDICINE
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