Research On The Processing Of Ginger Beverage From Residual Sugar Solution Of Crystallized Ginger

Ginger is a genus of perennial herb Zingiberaceae rhizomes of ginger, having the good reputation of "natural antibiotics". Ginger contains many kinds of nutrients, which has antioxidant, antitumor, promote blood circulation and other physiological functions. Crystallized ginger, a new processing product, similar with the fruit properties of ginger, is a major new direction of ginger processing. But in the process of crystallized ginger, a lot of residual sugar solution will be produced. In order to reduce the cost of production, the factory usually repeated use of sugar. With the increase in frequency of use, sugar will gradually lose its continuing use value. At the same time, a large amount of waste liquid backlog, not only takes up a lot of storage containers and storage space, but also bring a great burden to the enterprise production. How to utilize the waste sugar solution with these functional factors becomes urgent to solve the problem of production enterprises. This article focuses on the reuse of the waste liquid crystal, by using modern analysis technology and beverage technology, studied the processing technology of clarified and cloudy ginger beverage. The results are as follows:1. Measured the physicochemical indexes of two kinds of waste fluid. Get the brown sugar waste sugar solution physicochemical indexes were:gingerol90～100μg/mL, protein140～150μg/mL, total acid3.3～3.5g/kg, reducing sugar35～38%, pH3.5-3.8, flavone4.5～4.8μg/mL; the white sugar waste sugar solution physicochemical indexes were:gingerol120～130μg/mL, protein185～195μg/mL, total acid3.2～3.4g/kg, reducing sugar30～35%, pH3.6～3.9, flavone4.5～4.8μg/mL.2. By the fuzzy comprehensive evaluation method for the senses, we get the best recipe of the clarification ginger drink:the ratio of material and water is1:8.5, honey36g/L, sour agents0.7g/L(complex the citric and malice acid in1:2), ginger flavor0.24%, gingerol0.19g/L.3. Through the study on clarification technology of the clarification ginger drink, we get the best clarification processing parameters:addition of PVPP, bentonite, gelatin respectively were0.043%,0.064%,0.062%; and then using the filtration method of diatomaceous earth, we use diatomaceous earth in5g/L and mixed with the beverage, and then put multiple filtration on them, ultimately the light transmission rate of the resulting clear type ginger is94.2%, and the drink is a reddish-brown liquid with clarify translucent, and can be directly consumed. 4. By the fuzzy comprehensive evaluation method for the senses, we get the best recipe of the turbid ginger drink:honey279g/L, sour agents6.3g/L (complex the citric and malice acid in1:2), ginger flavor2,16%, gingerol1.71g/L.5. Through the study on thickening technology of the turbid ginger drink, we get the best thickened processing parameters of the beverage:addition of CMC-Na, carrageenan, gellan gum respectively were0.297%,0.276%,0.369%; and then using the ultrasonic homogenizer method to homogenized the drink, ultimately the resulting cloudy type ginger is gclden brown and viscous, ginger suspension in uniform, non-hierarchical, no precipitation, through brew to drinking. After a rapid test product shelf life, we can determine the shelf life of cloudy ginger drink to9months.