Research On The Preservation Of Low Preserved Ginger

In recent years, higher requirement of health foods is needed according to the increased living standard and the developed food industry. Preserved fruit with high sugar concentration is adverse to health, thus high sugar preserved fruit cannot meet people’s requirement nowadays. As a result, to develop less sugar preserved fruit is a hot spot in preserved fruit industry, candied ginger and sugar is a new functionally preserved sugar, increasing the effectiveness of ginger preserved than normal, more green health to meet the requirements of the people of Green.However, the low osmotic pressure in less sugar preserved fruit has a negative effect on antibacterial activity and the storage comparing with the high sugar preserved fruit. Therefore, the critical point of less sugar preserved fruit development is to investigate a method that can increase its long shelf life.This study focused on the shelf life of less sugar preserved ginger. According to the addition of bacteriostasis and hydrophilic substance and the post processing of preserved ginger, in order to extend its preservability and shelf life. This paper indicated that:1. The mixed bacteriostasis had a better effect comparing with the single one by adding them during boiling. The representative of mixed bacteriostasis was potassium sorbate0.3g/kg, sodium lactate2ml/kg, Nisin0.15g/kg and s-polylysine0.15g/kg.2. The addition of hydrophilic substance was aimed to decrease the water activity in preserved ginger. In the other word, the lower water activity can inhibit the bacteria growth. Hydropilic substance which contained citric acid1%, propylene glycol1.25%, glycerol1%, sodium lactate1%, could reduce the water activity to0.665in preserved ginger.3. Microwave irradiation can reduce microorganisms in preserved ginger,120s irradiation lead to a84.87%killing ratio of mould and69.67%killing ratio of yeast. Microwave irradiation caused the water loss, the longer irradiation time leading to a higher water loss. The plumpness of preserved ginger was optimized by120s irradiation. There was bag-broken after120s due to the high vapour pressure during microwave irradiation which was after vacuum package of preserved ginger in different groups. The amount of mould and yeast were less than50cfu/g after90days storage of irritated preserved ginger, in particularly, the amount of both mould (60%) and yeast (70%) was less than30cfu/g.4. Of sugar candied ginger and choice of packaging materials packaging, using polypropylene for packaging materials, packaging vacuum packaging can effectively control microbial growth, can reduce the total number of colonies42.62%; mold count73.36%; yeast count40.83%.Reduce water loss, water loss rate can be controlled at9.80%.5. The shelf life of less sugar preserved ginger was defined as150days by the investigation of sensory, physicochemical and microorganisms under the identified processing condition. Without the shelf life of processed samples only30d.6. In order to facilitate the production, developed a low-sugar candied ginger corporate standards, provides specific requirements for sensory indicators, chemical indicators and health indicators.7. In order to meet production demand, pickled ginger daily processing capacity of one ton of buds for device selection, choose the matching sugar candied ginger production equipment, including a large soaking tub, tilting pan sandwich, horizontal dip sugar bowl, a large drying room, large microwave drying sterilization equipment, vacuum packaging machines, trolleys and fruit plate.