Studies On The Processing Technology Of Ginger Solid Beverage

This article optimized extracting process of gingerol by ultrasonic. This made monitoring gingerol become possible and promoted the quality of the products. Production process was studied, main parameters were determined and active ingredient was controlled. Studying the properties of ginger starch was aimed to comprehensive utilization. Primarily results were as follows:1. Optimization of gingerol extraction The optimum process of ginerol extraction was as follow: ethanol concentration 90%, liquid/material ratio 1:9, temperature 50℃, time 10 min, power of ultrasonic wave 36W. The precision were good. This method was practicable.2. Production process of ginger solid beverage Production process of ginger solid beverage was as follow: ginger→cleaning→juicing→adding antioxidant→stewing→disinfection→vacuum concentration at temperature 60℃→adding medical dextrin→drying at temperature 50℃→sifting→adding Xanthan Gum, sugar and non-dairy creamer→packing→product3. Stability of product Blanching lasted ten seconds could significantly reduce the amounts of microorgnism. Adding 0.03% Vc could protect gingerol from loss. Active ingredient had partial loss in storage. Keeping in dark place, the loss was more slowly. High-temperature could destroy gingerol seriously, while refrigerating at 4℃could prevent the loss of gingerol. The product accorded with solid beverage standard.4. Properties of ginger starch The amylase content of total starch was 27.47% and the pasting temperature was 84.98℃. The transparency and coagulation sedimentary of the ginger starch were 8.20% and 73% respectively. Solubility and swelling power of ginger starch increased as the temperature increased. Starch pastes exhibited thixotropy, but didn't exhibit good freeze-thaw stability which could be increased by adding sugar. Concentration of ginger starch , pH value and shear rate could significantly influence the viscosity of the paste. Aging speed was quicker at 4℃than that at room temperature and varied with starch density. The salts could aggravate while sugar lessened the decrease of viscosity. But both sugar and salt could decrease transmittance of pastes.