姜膏制作工艺的研究  

Study on the processing technology of ginger paste

作　　者：李燕 连毅[2] 徐静 

机构地区：[1]浙江省温州市农业科学研究院食品所,浙江温州325006 [2]温州医学院第二临床医学院,浙江温州325035

出　　处：《中国调味品》2009年第1期52-55,共4页China Condiment

摘　　要：实验以生姜为主要原料,经磨浆、过滤、沉淀、添加增稠剂等加工工艺,生产出辛香浓郁、辣味突出的膏状姜产品。通过多种增稠剂的复配研究,确定了黄原胶、CMC、变性淀粉的合适比例为1∶2.5∶4,并对影响粘度的pH值、加热时间、离子等因素进行了分析。试验采用0.3‰的维生素C对姜膏进行护色,取得了较好的效果。The ginger paste was manufactured following the process of mashing of ginger, filtering, precipitating starch and adding thickeners etc. The effect of thickeners and their mixtures on the viscosity of ginger paste was studied in this paper, and the result shows that the optimum mixed ratio of xanthan, CMC, and modified starch was 1：2.5：13.3. The browning of ginger paste was prevented by adding 0.3‰ aseorbie acid.

关 键 词：姜 姜膏 增稠剂 加工工艺 

分 类 号：TS202.1[轻工技术与工程—食品科学]