Studies On The Processing Technology Of Low-Salt Sliced Ginger

In this study, high-quality ginger produced in Laiwu as main raw material, utilized a low-salt processing technology to study the process of a low-salt ginger products. Desalination is currently the world’s dietary needs, and the ginger is resources which could be used as medicine and food, and it is rich in bio-active substances. Low-salt ginger study has made a new attempt for exploring new functional products, In this study, the key process parameters were determined, and the orthogonal experiment was used to optimize the product’s formulation, and the HACCP principle was used to analyze critical control point. The main results and conclusions are as follows:1. The chlorine dioxide, the pH value and the potassium sorbate concentration as factors have been defined. The experiment ultimately determine the level of each factor were: treating10min by70mg/kg dioxide chlorine could kill bacteria effectively, and adding300mg/kg potassium sorbate and adjusting pH value to4.4could inhibit the growth of microorganisms.2. The formulation of low-salt ginger has been defined, pickling solution contained:soy: water (w/w)=1:1,0.69%lactic acid,1.0%yeast extract,900mg/kg potassium sorbate, sliced ginger:pickling solution (w/w)=2:1.3. The low-salt sliced ginger processes have been developed. High-quality ginger was processed to low-salt ginger after picking, washing, sterilizing, slicing, blanching, rinsing, preserving, sealing, testing and and other processes4. The relationship between amounts of organic acid and pH value of pickling liquid or product has been found, and it was logarithmic, citric acid as an example, pickling liquid:Y=-0.5056In (x)+4.2531, R2=0.9957; product:Y=-0.5218In (x)+4.4102, R2=0.9991, therein Y is the pH value, and x is the amount of citric acid. This provided a theoretical support for adjusting the pH value of pickled vegetables.5. Four critical control points which identified by the HACCP principles have been obtained. They were harvesting raw materials, rinsing chlorine dioxide, preparing pickling liquid and testing product.6. Verification experiments have been conducted. The final products in verification experiments which were accordance with the parameters from the test have been obtained. The indicators of the final product were2.59%salt,0.75%total acid (as lactic acid),1.2mg/kg nitrite sodium, less than1OCFU/g total plate count, less than3.0MPN/g coliforms, and less than10CFU/g mold and yeast counts. These just meet the national standards.