Study On The Reduction Of Pungent Taste In Pickled Ginger Slice

China is one of the largest ginger production country in the world,and Shandong province is the major ginger producer and exporter of China.Spicy taste of ginger products has serious influence for its flavors,quality and consumer acceptance.To improve the taste of sliced ginger products,satisfy the consumer demands,this study chose different kinds of ginger that harvested at different times in Shandong province,and compard their contents of water,coarse fibre,Volatile oil and gigerols to select more suitable ginger cultivars for processing into pickled ginger slice.Chose the suitable cultivar and reduce the pungent taste of it in different methods,find the best pungent reducation process.The main results showed as fllows:1.By comparing the contents of several substances in different ginger cultivars and harvest time,we can see that the most suitable ginger cultivars for processing into pickled ginger slice are: Shannong No.1 ginger,Laiwu ginger and Anqiu ginger,the best harvest period is B(9/25~9/30,rhizome enlargement period).2.In the process of ginger pickled preservation,the content of gingerol decreased but very slowly.Only rinsing method can not reduce it efficiently.3.Water blanching can reduce the pungent taste of ginger under certain conditions,but only rely on this method cannot meet the requirements of the senses.When gingerol become less,other qualities of ginger(crispness,color)will become worse.In alkaline conditions,although reduction speed of gingerol may slightly accelerate,still can not meet the requirement of our demand.Under acidic conditions,products may become more pungent.4.The use of ethanol solution for ginger blanching can reduce the spicy taste of ginger effectively.In the experiment,the effective of each factor for the reduction of gingerol is:slice thickness > blanching time > blanching temperature>concentration of ethanol solution.Only consider the effect of gingerol reduction,the best slice thickness is 3mm,the concentration of ethanol solution is 85%,the blanching temperature is 70 ℃,and the blanching time is 10 mins.When the ginger thickness is 3mm,higher than 65% concentrationof ethanol solution,60-70℃blanching temperature and 8-10 min blanching time can reach the sensory requirements of spicy.5.The use of chlorine dioxide can reduce gingerol content of the ginger products effectively.3mm thick sliced ginger after the experiment process by 60 mg / kg of chlorine dioxide for 10 mins,its gingerol decreased to around 0.8‰.After 70 ℃ water blanching for6~8min,can reach the requirements of spicy reduction.