Preparation and Quality Study of Clarified Ginger Juice

HU Fuxia; GUI Mengxue; MA Chao; FAN Qi; PAN Jianhe; ZHANG Ming

doi:10.19590/j.cnki.1008-1038.2025.01.003

Abstract：In order to improve the quality and stability of ginger juice,and to enhance its appearance,taste,and retention of active components,this study investigated the effects of enzyme dosage,enzyme hydrolysis temperature,and enzyme hydrolysis time on the clarification of Anqiu ginger juice.The transparency was used as the evaluation index to optimize the clarification process of ginger juice through single factor and orthogonal experiments.The clarification effect,active ingredients,and antioxidant activity of raw ginger juice were analyzed and evaluated.The results showed that the optimal clarification process of ginger juice was as follows:Pectinase addition of 0.050％,enzymatic hydrolysis temperature of 45 ℃,enzymatic hydrolysis time of 1.5 h,and the light transmittance of ginger juice was 98.47％.The contents of total acid,soluble solids,crude polysaccharides and total phenols in the clarified ginger juice were 2.01 g/L,2.50％,53.80 mg/g and 3.27 mg/g.In vitro antioxidant experiments showed that the clarified ginger juice on DPPH·,ABTS+·and total reducing power also significantly increased by 15.67％,9.35％and 40.00％compared to unclarified ginger juice,showing good antioxidant activity,which provided a theoretical basis for ginger beverage and its industrialization.