Effect of blanching treatments on endogenous enzymes and main qualities of ginger juice

The effect of blanching treatments( boiling water blanching for 0.5,1.0,1.5,2.0min and 100℃ steam blanching for 1,1.5 and 2.0min) on the enzyme inactivation and qualities of ginger juice were investigated.The effect of blanching on the enzyme inactivation was remarkable.Boiling water blanching and steam blanching all led to the browning and the nutrient changing of the ginger juice.In conclusion,the ginger juice blanched by steam for 1.5min could keep the color and high content of total phenol and gingerol component,it also could keep the typical aroma components of the ginger.