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Starch-based antibacterial agent for sweet and sour ginger and preparation method of starch-based antibacterial agent

A starch-based, antibacterial agent technology, applied in the fields of application, preservation of fruits/vegetables with sugar, food ingredients as taste improvers, etc., can solve the problems of short harvest period of fresh ginger, so that the efficacy of ginger will not be weakened, and the processing time will be shortened The effect of time and pure taste

Inactive Publication Date: 2019-01-08
安徽铜雀二乔生物科技有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, due to the short harvest period of fresh tender ginger, it is often pickled into sweet and sour ginger, and it has become a technical problem to be solved to maintain freshness and bright color without adding chemical preservatives.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A preparation method of starch-based antibacterial agent for sweet and sour ginger, comprising the steps of: after hydrolyzing 4kg cellulose acetate with oxalic acid solution, adding 65kg oxidized starch, 1kg collagen, 160kg water and stirring for 12min, the stirring temperature is 95°C, adding 0.1 kg chitosan and 10 kg citric acid were stirred for 15 min, and the stirring temperature was 70° C. to obtain a starch-based antibacterial agent for sweet and sour ginger.

[0026] A preparation method of brightly colored sweet and sour ginger, comprising the steps of:

[0027] S1. Wash 30kg of fresh ginger, cut into ginger slices, freeze at -13°C for 2 hours, add 200kg of water, heat up to 60°C, add 20kg of white sugar and 1kg of malic acid under stirring, continue stirring for 30 minutes, cool down, and let stand for 10 hours , filtered to obtain pretreated ginger;

[0028] S2. Add 20kg of mature vinegar and 0.4kg of the above-mentioned starch-based antibacterial agent for ...

Embodiment 2

[0030] A preparation method of starch-based antibacterial agent for sweet and sour ginger, comprising the steps of: after hydrolyzing 7kg of cellulose acetate with oxalic acid solution, adding 32kg of oxidized starch, 3kg of collagen, and 120kg of water and stirring for 30min, the stirring temperature is 91°C, adding 0.8 kg chitosan, 4kg citric acid were stirred for 23min, and the stirring temperature was 60°C to obtain a starch-based antibacterial agent for sweet and sour ginger.

[0031] A preparation method of brightly colored sweet and sour ginger, comprising the steps of:

[0032] S1. Wash 60kg of fresh ginger, cut into ginger slices, freeze at -10°C for 4 hours, add 120kg of water, heat up to 70°C, add 10kg of white sugar and 3kg of malic acid under stirring, continue stirring for 20 minutes, cool, and let stand for 16 hours , filtered to obtain pretreated ginger;

[0033] S2. Add 34kg of mature vinegar and 0.1kg of the above-mentioned starch-based antibacterial agent f...

Embodiment 3

[0035] A preparation method of a starch-based antibacterial agent for sweet and sour ginger, comprising the steps of: after hydrolyzing 5 kg of cellulose acetate with an oxalic acid solution, adding 60 kg of oxidized starch, 1.5 kg of collagen, and 150 kg of water and stirring for 16 minutes, the stirring temperature is 94° C., adding 0.2kg of chitosan and 8kg of citric acid were stirred for 17min, and the stirring temperature was 66° C. to obtain a starch-based antibacterial agent for sweet and sour ginger.

[0036] A preparation method of brightly colored sweet and sour ginger, comprising the steps of:

[0037] S1. Wash 40kg of fresh ginger, cut into ginger slices, freeze at -12°C for 2.5h, add 180kg of water, heat up to 64°C, add 18kg of white sugar and 1.5kg of malic acid under stirring, continue stirring for 28min, cool down, Place for 12h, filter to obtain pretreated ginger;

[0038] S2. Add 24kg of mature vinegar and 0.3kg of the above-mentioned starch-based antibacter...

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PUM

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Abstract

The invention discloses a preparation method of a starch-based antibacterial agent for sweet and sour ginger. The preparation method comprises the following steps: after hydrolyzing cellulose acetatewith an oxalic acid solution, adding oxidized starch and collagen, stirring with water, adding chitosan and citric acid and then stirring to obtain the starch-based antibacterial agent for the sweet and sour ginger. The invention discloses the starch-based antibacterial agent for the sweet and sour ginger, and further discloses a preparation method of the sweet and sour ginger with bright color and luster. The preparation method of the sweet and sour ginger comprises the following steps: washing fresh ginger, cutting into ginger pieces, freezing, adding water, heating, adding white sugar and malic acid while stirring, continuously stirring, cooling, standing still and filtering to obtain pretreated ginger; adding mature vinegar and the starch-based antibacterial agent for the sweet and sour ginger into the pretreated ginger, turning and rubbing, sealing, performing sterilization, cooling and carrying out pickling to obtain the sweet and sour ginger with the bright color and luster. Thestarch-based antibacterial agent for the sweet and sour ginger can keep the fresh tender ginger fresh, bright in color and luster, crispy, tasty and refreshing in mouthfeel, sour and sweet and palatable, not boring after being taken for a long time and small in loss of nutritional components.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a starch-based antibacterial agent for sweet and sour ginger and a preparation method thereof, and a preparation method of brightly colored sweet and sour ginger. Background technique [0002] Eating ginger can resist aging and inhibit tumors, because the structures of gingerol and diphenylheptane compounds contained in ginger have strong anti-oxidation and free radical scavenging effects, and the elderly who often eat ginger can In addition to "age spots". Vinegar is a necessity in daily life and is usually used as a condiment. Drinking vinegar regularly can relieve fatigue and soften blood vessels. Use vinegar to pickle ginger. The effects of ginger and vinegar complement each other. Regular consumption is very beneficial to the human body. [0003] At present, due to the short harvest period of fresh tender ginger, it is often pickled into sweet and sour ginger, and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/08A23L19/20A23L5/00
CPCA23B7/08A23B7/154A23V2002/00A23L5/00A23L19/20A23V2200/04A23V2200/14A23V2200/16A23V2300/20
Inventor 苏义海
Owner 安徽铜雀二乔生物科技有限责任公司
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