| 摘要 |
PURPOSE: Ginger slices and a producing method thereof are provided to reduce the spicy taste of ginger for improving the palatability of the ginger slices. CONSTITUTION: A producing method of ginger slices comprises the following steps: blanching the ginger slices dipped in a vitamin C solution for 3 hours for reducing the spicy taste of ginger; drying the blanched ginger slices at 55 deg C; and dipping the ginger slices in a sugar solution containing 45wt% of oligosaccharide, 50wt% of fructose, and 5wt% of honey for 3 hours at 80 deg C and for 72 hours at 60 deg C. The vitamin C solution contains 1% of vitamin C. The ginger slices are dipped in the vitamin C solution for 24 hours. |
