Research On The Processing Of Crystallized Ginger

Crystallized Ginger is a kind of snack food, which uses fresh ginger as raw material, and its whole process includes peeling, color-protecting, sugar-boiling, sugar-soaking, drying and packaging etc. Crystallized Ginger slice is characterized of fullness and high transparency, luster and drying surface. It tastes moderate sweet and soft with a bit of peppery. Further, it is easy to digest. Currently, some problems are in badly need of being solved during production. On the one hand, the low speed of sugar permeability leads to the long production cycle, great labor strength, low production efficiency and low yield, which deeply restrict the increase of crystallized ginger production and the expansion of scale. On the other hand, quality problems arise in the process of preservation, especially, the phenomenon "sugar-flow" seriously affects the taste and flavor of crystallized ginger.Currently, this article focuses on the research of crystallized ginger production. Taking the pretreated ginger as the feedstock, studied rapidly-preparation of sugar, the effect of temperature, time, and concentration of sugar and reduing-sugar on the sugar permeability of crystallized ginger. Further, the influence of drying temperature and time during drying and the relationship between the period of preservation. The results of the test shows as follows:1the sucrose conversion rate was researched with single factor test, to study the preparation for sugar solution and found the concentration of sugar, heating temperature and time, acid content show positive correlation with sucrose conversion rate.2the optimal condition of sugar permeability process as follows:phase warm water bath: ratio of material to solvent2:1(w/v), T=25℃, concentration of sugar15%, reducing sugar6%(w/v), t=14h; Phase first sugar boiling and hot-spreading sugar permeability:T=96℃, bath time(bt)=30min, concentration of sugar42%, reducing sugar12.5%(w/v), soaking time(st)=12h; Phase second sugar boiling and hot-spreading sugar permeability:T=96℃, bath time(bt)=30min, concentration of sugar63%Brix, reducing sugar17%(w/v), soaking time(st)=14h; Phase third sugar boiling and hot-spreading sugar permeability:T=96℃, bath time(bt)=30min, concentration of sugar68%, reducing sugar19%(w/v), soaking time(st)=14h. 3the optimal condition of drying as follows:initial drying T=60℃, t=150min; final drying T=75℃,t=60min.