Ginger Juice Extraction Process Research And Development Of Ginger Beverage

There are lots of effective components and trace elements in ginger which are benefit tohuman health, such as sugar, amino acids, iron, zinc, gingerol and so on. In this experiment,Laiwu ginger was used as raw material to study the color-protect extraction pocess of gingerjuice and the recipe of ginger beverage. In this paper,a serises of beverages with unqiue flavorwas developed,using sensory evaluation as the main index, the optimum conditons of gingierjuice color-protect extraction process and the optimum recipe of ginger beverages wasobtained by single factors text and orthogonal experiment. The study improved the quality ofginger juice and enriched the species of ginger beverages. It had a realistic and instructivesignificance to ginger beverage industryt, and laid a foundation for the industrialization.(1) Optimum conditions of ginger juice extraction process were as follows: the ratiobetween ginger and pure water was1:4, the addition of citric aid was0.2g, extraction timewas1h, extraction temperature was75℃.The ginger juice had the best sensory quality underthese conditions.(2)The optimum combination of ginger sugar beverage was as follows: ginger juiceaddition was25mL, sugar addition was9g, citric acid addition was0.10g. The ginger sugarbeverage was pale yellow,uniform,appropriate and had a unique flavor of ginger under thiscombination. The sensory score of ginger sugar beverage was85points, the soluble solidscontent was9.2%, total acid content was2.24g/kg, up to the standard of Q/YXB0003S-2012(soluble solids content≥2.5%, total acid content≥0.6g/kg).(3)The optimum combination of ginger brown sugar beverage was as follows: brownsugar addition was9g, ginger juice addition was16mL, citric acid addition was0.20g. Theginger brown sugar beverage was bright, red brown, uniform, appropriate and had a unipueflavor of ginger and brown sugar under this combination. The sensory score of ginger brownsugar was84points, the soluble soLids content was9.0%, total acid content was7.24g/kg, upto the standard of Q/YXB0003S-2012(soluble solids content≥2.5%, total acid content≥0.6g/kg).(4)The optimum combination of ginger red jujube beverage was as fllows: ginger juiceaddition was20mL, citric acid addition was0.1g, red jujube juice was55mL, sugar additionwas5g. The ginger red jujube beverage was bright, red brown, translucent uniform,appropriate and had a flavor of ginger and jujue under this combination. The sensory score ofginger red jujube beverage was86points, the soluble solids content was9.9%, total acidcontent was2.51g/kg, up to the standard of Q/YXB0003S-2012(soluble solids content≥2.5%, total acid content≥0.6g/kg).(5)The optimum combination of ginger liquorice beverage was sa fllows:ginger juiceaddition was20mL, citric acid addition was0.1g, liquorice juice addition was45mL, sugaraddition was5g. The gingge liquorice beverage was bright, pale yellow, uniform, appropriateand had a flavor of ginger and liquorice under this combination. The sensory score of gingerliquorice beverage was87points, the soluble solids content was5.3%, total acid content was1.73g/kg, up to the standard of Q/YXB0003S-2012(soluble soLids content≥2.5%, total acidcontent≥0.6g/kg).