The Processing Technology Of Ginger Solid Beverage

This study use ginger as raw materials from Laiwu. The aim is to optimize the processing technology of ginger beverage solid and control the quality in the production process, then determine the packaging unit and make the quality standard. At the same time, this study analysed the composition and authenticated the antibacterial activity and antitumor activity of ginger essential oil from Laiwu. Meanwhile, this thesis developed more products related to ginger to realize the comprehensive processing and utilization of ginger. The main results and conclusions are as follows:1. Ginger solid beverage. In this study, a kind of solid beverage with ginger juice and sugar was developed and its formular was optimized. The results indicated that the best flavor, taste and other properties were achieved when the solid beverage was composed of 2.67g/mL component ?,0.67g/mL component ?,1.17g/mL component ?,0.6%o component ?.2. Control of quality and packing unit. In the productive process of the solid beverage, the loss ratio of gingerol is 5.03%, in which the effective constituent has a light loss. The experiment of different storage temperature demonstrated that gingerol can be protected at 4? compared to the temperature of 25? and 37? to acertain extent. Simultaneously, we ascertain the packing unit of ginger solid beverage as 15-20g in the process of production.3. Ginger soft candy. A kind of ginger soft candy with ginger juice and sugar was developed and its formular was optimized. The results indicated that the best flavor, taste and other properties were achieved when the candy was composed of 5.00g/mL component ?, 1.50g/mL component ?, 0.10g/mL component ?,0.05g/mL component ?.4. Component analysis and pharmacological activity. The essential oil obtained by water-steam distillation extraction of ginger was analyzed by gas chromatography-mass spectrometry (GC-MS). Twenty-five compounds were characterized accounting for 74.904 % in the oil. The major components presents were zingiberene (16.810%) and curcumene (11.416%). The essential oil exhibited strong antimicrobial activity against micrococcus tetragenus with MIC value of 3.80 ?g/mL. Antitumor activity results showed that ginger oil on has strong inhibitory SPC-A-1, SGC-7901 and K562, the inhibition rate SPC-A-1 reached 97.58%.