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Soak solution for pickled ginger as well as preparation and application thereof

A technology of soaking liquid and soaking ginger, applied in the direction of food science and the like, can solve problems such as the loss of vitamin C that cannot be effectively solved, and achieve the effects of ensuring structural integrity and activity, preventing loss of vitamin C, and inhibiting activity.

Pending Publication Date: 2021-04-23
贵州统之源食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

When this method still cannot effectively solve the problem of vitamin C loss

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A soaking solution for soaking ginger. The raw materials include, in parts by weight, 1 part of green tea ethanol extract, 4 parts of salt substitute, 4 parts of rock sugar, 5 parts of vinegar, 2 parts of beer, 3 parts of fermented tomato juice, and 100 parts of water ;

[0035] The preparation method of the green tea ethanol extract is as follows: after the green tea powder is steam-exploded, the microwave treatment with a power of 600W is performed for 20s, and then the green tea powder is placed in an ultrasonic instrument and the mass ratio of the solid-liquid ratio is 1: (20) Add an ethanol solution with a mass concentration of 50% to the ultrasonic instrument, conduct ultrasonic extraction at 50°C for 28 minutes, and filter the extract while it is hot;

[0036] The salt substitute is composed of the following raw materials in parts by weight: 3 parts of calcium chloride, 1 part of sodium lactate, and 0.8 part of sodium L-glutamate;

[0037] The preparation method...

Embodiment 2

[0046] A soaking solution for soaking ginger. The raw materials include, in parts by weight, 3 parts of green tea ethanol extract, 6 parts of salt substitute, 7 parts of rock sugar, 8 parts of vinegar, 7 parts of beer, 6 parts of fermented tomato juice, and 120 parts of water ;

[0047] The preparation method of the green tea ethanol extract is as follows: after the green tea powder is steam-exploded, it is treated with a microwave with a power of 700W for 20-30s, and then the green tea powder is placed in an ultrasonic instrument, and the mass ratio of solid to liquid is 1:24. Add an ethanol solution with a mass concentration of 60% to the ultrasonic instrument, conduct ultrasonic extraction at 55°C for 30 minutes, and filter the extract while it is hot;

[0048] The salt substitute is composed of the following raw materials in parts by weight: 4 parts of calcium chloride, 2 parts of sodium lactate, and 1.6 parts of sodium L-glutamate;

[0049] The preparation method of the ...

Embodiment 3

[0058] A soaking solution for soaking ginger. The raw materials include, in parts by weight, 2 parts of green tea ethanol extract, 5 parts of salt substitute, 6 parts of rock sugar, 7 parts of vinegar, 5 parts of beer, 5 parts of fermented tomato juice, and 110 parts of water ;

[0059] The preparation method of the green tea ethanol extract is as follows: after the green tea powder is steam-exploded, it is treated with a microwave with a power of 650W for 25s, and then the green tea powder is placed in an ultrasonic instrument and subjected to ultrasound at a mass ratio of 1:22. Add an ethanol solution with a mass concentration of 55% into the instrument, conduct ultrasonic extraction at 52°C for 29 minutes, and filter the extract while it is hot;

[0060] The salt substitute is composed of the following raw materials in parts by weight: 3.5 parts of calcium chloride, 1.5 parts of sodium lactate, and 1.3 parts of L-sodium glutamate;

[0061] The preparation method of the tom...

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Abstract

The invention belongs to the technical field of pickled ginger, and particularly relates to a soak solution for pickled ginger as well as preparation and application thereof. The soak solution is prepared from the following raw materials in parts by weight: 1-3 parts of green tea alcohol extract, 4-6 parts of edible salt substitute, 4-7 parts of rock candy, 5-8 parts of vinegar, 2-7 parts of beer, 3-6 parts of tomato fermentation juice and 100-120 parts of water. The soak solution disclosed by the invention has the characteristics of being high in safety and capable of preventing loss of vitamin C in fresh ginger and reducing the content of nitrite and biogenic amine, and the pickled ginger prepared from the soak solution disclosed by the invention has the effect of reducing blood sugar. The raw materials of the soak solution are cheap and easy to obtain, the preparation method is simple and easy to implement, the using method is easy to operate, shading and light-proof soaking are not needed, and the environmental requirements of pickled ginger are reduced.

Description

technical field [0001] The invention belongs to the technical field of pickling ginger, and in particular relates to a soaking liquid for soaking ginger and its preparation and application. Background technique [0002] Ginger is the rhizome of perennial monocotyledonous herbaceous plant belonging to Zingiberaceae. Various active ingredients contained in ginger, such as flavonoids, curcumin, gingerol, etc., have various activities such as appetizing and invigorating spleen, anti-oxidation, sterilization, and tumor inhibition. Ginger has attracted much attention from the food and pharmaceutical industries. Currently, the common ginger products on the market include: candied ginger slices, preserved ginger, ginger buds, dehydrated ginger slices, ginger juice drinks, ginger juice tea, ginger vinegar drinks, pickled ginger, etc. . Soaked ginger has the functions of protecting the stomach, anti-inflammation, and warming the lungs. It can reduce watery phlegm, control vomiting, r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A23L27/40A23L27/24A23L19/20A23L33/00
Inventor 周珲李强陈明波李光丽李兰修彭思榜
Owner 贵州统之源食品有限公司
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