Agromisa 
Interdev Agroalimentaire  

Preservation of ginger by means of syrup

	Type de fiche	Techniques/Technologies
	Date(s) de l’expérience	1992/1/1
	
	Zone géographique	Afrique - Afrique sub-saharienne - Afrique de l'Ouest; Nigéria; 
	Mots clés	GINGEMBRE; SIROP

	Public(s) cible(s)	The Girls Science School educates girls in applied sciences, with the objective of making them self-employed

Problématique / Objectifs

- Use of fibre-free young ginger 
- Use of glucose and/or invert suger
- Use of increasing sugar concentrations, every day a higher concentration, untill a saturated sugar solution of around 72% suger has been reached.

Description/Mise en oeuvre
Fibre-free, unripe, juicy ginger required for syruping can be obtained by early harvest, about 5 months after planting. This early harvest can cause the need for storage of the fresh ginger. The ginger can be stored in brine. The use of 16 % salt brine with 1 % lactic acid, with or without 0.5 % sulphur dioxide, gives a clear, crisp-textured ginger with desirable flavour. Brining is è linked file) After cooking the ginger is steeped in syrups of increasing concentration accom-panied by heat-ing. 
Syru-ping is preservation by means of a sugar solution. 
The fresh fruit is peeled and cut in slices of 1-2 cm. These are boiled in water until they can be pierced easily with a fork. The fruit pieces are then boiled in a 30% sugar solution (30% by weight) and kept soaked overnight.
Next day, the concentration is increased to 40% and brought to boil, before allowing it to stand overnight again, all ginger pieces fully covered with the sugar solution.
This is repeated another 3 days, while steadily increasing the sugar concentration to 50%, 60% and 72%.
The ginger is kept for several weeks in this saturated sugar solution. They are either kept in this solution, or dried afterwards. They contain so much sugar, that they cannot decay.
To prevent crystallization, the sugar solutiuon must consist of glucase, as well as beet- or cane sugar. If glucose is not available, "inverted" suger can be used. This can be prepared by boiling a concentrated solution of beet or cane sugar for 20 m.

Auteur : Rob Witte
Saisie le : 28/02/2001