Ground ginger is a common condiment used extensively in the food industry for its pungent aroma and health benefits. But how is ground ginger made? The main production process involves cleaning, peeling, slicing, drying, and grinding. Below, we will provide a detailed overview of the ground ginger production process.

1. Cleaning

Fresh ginger must be thoroughly cleaned before entering the ground ginger production line. A brush washer with high-pressure water is used to clean the ginger and remove the skin. This not only ensures the hygienic safety of the finished product but also prevents impurities from affecting the purity of the ginger powder during subsequent processing.

2. Slicing

Slice the ginger into thin slices for subsequent drying. Slices are typically between 2 and 5 mm thick. Uniform slicing ensures consistent heating during the drying process, maintaining high quality.

3. Drying

Sliced ginger needs to be dried to reduce its moisture content to below 8%. Common drying methods include hot air drying and continuous belt drying. Key points to consider during drying include:

Temperature control: Typically, the temperature should be kept between 50°C and 70°C. Excessively high temperatures can damage the volatile oils and gingerols in the ginger slices, leading to loss of aroma and functional components. Excessively low temperatures can prolong drying times, impacting production efficiency.

Drying time: The drying time depends on the slice thickness and the type of equipment used, generally requiring 6 to 12 hours. Too short a drying time can result in incomplete drying and increased risk of mold. Too long a drying time can diminish the flavor of the finished product.

4. Grinding

The dried ginger slices are then ground into powder in a grinding mill. Considerations during the grinding process include:

Grinding particle size: Ginger powder typically has a particle size between 80 and 120 mesh, with different applications requiring different particle sizes. Too coarse a particle size may affect taste and solubility, while too fine a particle size may cause the aroma to evaporate too quickly.

Temperature control: Mechanical friction generates heat during the grinding process. Excessively high temperatures can evaporate the volatile oils in the ginger, affecting its flavor. Therefore, some factories utilize low-temperature or freeze-cold grinding techniques.

5. Sieving

After grinding, the ground ginger needs to be screened through a sieving machine to remove incomplete particles and ensure a uniform powder.

The ground ginger production process is relatively simple, but strict hygiene standards must be adhered to during production, and ground ginger production equipment must be cleaned regularly to ensure the hygiene of the ginger powder.