研究了生姜的制作工艺,通过添加保健性原料复合配制使产品具有了保健功效,并较好地保持了鲜姜原有的辛辣口感和香味.研究制备的复合调味品姜酱采用新型生物食品防腐剂和植物防腐剂增效使用,平均抑菌率提高了2.19％,并使产品的稳定、保鲜效果有了明显的提高.%The production process of ginger is prepared by adding the raw material composite to gain health benefits of the product,and better retain the original spicy taste and flavor of fresh ginger.The composite prepared spice-ginger sauce uses new biological food preservatives and plant preservatives,the average inhibition rate increases by 2.19％,the stability of product and preservation effect have been significantly improved.
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