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Preparation method of solid low-sugar ginger tea

An instant ginger tea, solid technology, applied in the direction of tea substitutes, etc., can solve the problems of not reaching the level of production and application, and achieve the effect of avoiding re-condensation and stratification, solving scaling problems, and avoiding the loss of flavor and functional components

Active Publication Date: 2012-08-15
SHAOGUAN COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, the above-mentioned method is more suitable for the experimental research on the spray drying of a small amount of ginger oleoresin microcapsules, which has not yet reached the production application level.

Method used

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  • Preparation method of solid low-sugar ginger tea
  • Preparation method of solid low-sugar ginger tea
  • Preparation method of solid low-sugar ginger tea

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0034] The preparation method of ginger oleoresin microcapsules comprises the following steps: the preparation materials of the microcapsules include sucralose, arabic gum, maltodextrin, ginger oleoresin and clarified ginger juice, the mass ratio of which is 1:15-30:70 ~130: 18~25: 250~350. The maltodextrin used in it is required to belong to the MD10 grade, and it is best to use ultra-low sugar maltodextrin (DE value 4.0-6.5). First, dissolve sucralose, arabic gum and maltodextrin in ginger juice, slowly add ginger oleoresin in the state of high-speed homogenization, emulsify into a uniform emulsion, and then slowly in the state of ≥10000r / min high-speed homogenization Slowly add ginger oleoresin to emulsify into a uniform emulsion, and then spray dry the ginger oleoresin emulsion synchronously in the state of homogenization and emulsification at a medium speed of 3000-6000r / min. The conditions for spray drying are: the inlet air temperature is 180-250°C, the outlet air temp...

Embodiment 1

[0041] 1) Preliminary pressing of whole ginger: select 163kg of old ginger harvested after frost and stored in the next year, wash and remove mud and sand, use a screw juicer to press the whole ginger, adjust the gap of the slag discharge port to 2-3mm, and squeeze out by hand It is advisable that the ginger dregs have no obvious ginger juice. Collect crude ginger juice from the juice outlet, add 0.03% ascorbic acid and 0.05% citric acid to the obtained ginger juice in time to protect the color, and let it stand and refrigerate at 0-8°C for 16 hours.

[0042] 2) Centrifugal separation: Centrifuge the ginger juice after standing still for 20 minutes at a centrifuge speed of 5000-8000r / min to obtain 59kg of ginger juice and coarse starch.

[0043] 3) Microwave drying of ginger residue: Grind 85kg of ginger residue obtained by pressing into 20-mesh particle size, and dry it in a 25 kw belt-type microwave dryer for 25-40min to obtain 38kg of ginger residue powder, the moisture con...

Embodiment 2

[0049] 1) Prepare ginger oleoresin microcapsule powder according to step 1) to step 6) of Example 1.

[0050] 2) Preparation of low-sugar solid instant ginger tea: weigh 1.5 kg of ginger oleoresin microcapsule powder and 10 kg of crystalline maltitol in a dry environment. Place in a V-shaped mixer and mix for 25 minutes. Then carry out sealed packing by every sachet 20g. The measured value of gingerol content in the low-sugar solid instant ginger tea prepared by this method is 528mg / 100g. It can be quickly dissolved in boiling water, and after being brewed into 10 times the quality of hot drinks, it has moderate sweetness, strong spicy feeling, and strong ginger flavor.

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Abstract

The invention relates to a preparation method of solid low-sugar ginger tea. Full gingers are pressed to obtain partial juice, left gingers are quickly dried through microwaves, edible alcohol is used for soaking the dried left gingers so as to extract ginger oil resin, the ginger juice and the ginger oil resin are mixed to prepare microcapsule powder, and then the microcapsule powder is mixed with crystallized sugar alcohol to prepare the solid low-sugar instant ginger tea. According to the preparation method, ingredients of raw gingers can be maximally utilized and protected, the productionefficiency also can be improved, and the production cost can be reduced; the produced solid low-sugar instant ginger tea belongs to categories of low-sugar food and low-calorie food; the procedures are coherent and simple, technique conditions are moderate, the ginger juice is completely used, and the edible alcohol for extracting the ginger oil resin can be condensed and recycled; and the solid low-sugar instant ginger tea powder has characteristics of fineness, mobility, particular fragrance of the ginger, slight spice irritation, instant solubility, capability of being rapidly dissolved inhot water, stability in a drying state, and more than or equal to 90 percent of gingerol retention after being held in darkness for 6 months.

Description

technical field [0001] The invention belongs to the technical field of functional food production and relates to a preparation method of low-sugar solid instant ginger tea. Background technique [0002] Ginger ( Zingiber officinale Rose . ) is a class of bulk medicinal and edible crops with a history of thousands of years of cultivation. It is widely used as vegetables and spices among the people, and it is also a class of traditional Chinese medicine. Efficacy, widely used in the treatment of headache, arthritis, cold, chills, cough, dyskinesia, flatulence, indigestion, vomiting, diarrhea and other diseases. Botanical studies have shown that ginger contains oleoresin (the main active ingredients are ginger essential oil and gingerol), and these ingredients are widely distributed in the ginger tissue, and the site specificity is not obvious. Modern food science and medical research have shown that ginger essential oil and gingerol are the main flavor and functional substa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
Inventor 钟瑞敏肖仔君黄国清刘健南廖彩虎
Owner SHAOGUAN COLLEGE
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