A kind of preparation method of compound ginger juice clarifier and clarified ginger juice extract

Abstract

The invention relates to a compound ginger juice clarifier and a preparation method of a clarified ginger juice extract, belonging to the technical field of food processing. Compound ginger juice clarifier, with attapulgite-loaded chitosan in combination with sodium alginate, sodium carboxymethylcellulose, xanthan gum, collagen and tea polyphenols, has excellent flocculation effect, good biocompatibility, Adaptability and safety, can more comprehensively and thoroughly absorb the suspended solids and pigments in ginger juice, and also have antiseptic and antibacterial effects, which can effectively prolong the storage period of ginger juice; clarify the preparation method of ginger juice extract, after fully retaining At the same time, the nutritional components of the raw materials greatly increase the content of gingerol in the extracted ginger juice, the loss of nutrients is less, the amount of clarifier is low, and the stability of ginger juice is greatly improved. The appearance of the prepared ginger juice is clear and translucent, the color is crystal, Moreover, the spicy feeling of ginger juice is reduced, the mouthfeel is mellow, and the sensory quality is obviously improved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a compound ginger juice clarifier and a preparation method of clarified ginger juice extract. Background technique [0002] Ginger is commonly known as ginger. It has a pungent taste and warm nature. It has the functions of sweating, relieving cough, appetizing and relieving nausea. In addition to substances, it also contains protein, polyglycosides, vitamins and various trace elements. Every 100 g of fresh ginger edible part contains 1.4 g of protein, 0.7 g of fat, 8.8 g of sugar, 20 mg of calcium, 45 mg of phosphorus, 7 mg of iron, 0.18 g of carotene, 0.01 mg of vitamin B1, 4 mg of vitamin C and nicotinic acid 0.4mg etc. Ginger is edible with its plump fleshy rhizome, and it is one of the indispensable and important condiments in people's daily life. [0003] China is the birthplace and one of the main producing countries of ginger, and the cultivation of ginger has a ...

AI Technical Summary

Problems solved by technology

[0006] However, enzymatic clarification of ginger juice has disadvantages such as complex operation, high cost, and poor clarification effect. Ginger juice is susceptible to microbial contamination and fermentation deterioration during long-term standing, and its quality cannot be guaranteed. Appropriate preservatives must be added.

[0007] Wang Jihong, Kong Fandong et al. used gelatin tannin clarification method, and through gelatin and tannin clarification experiments on ginger juice, it was shown that when the gelatin addition amount was 0.04‰, the tannin addition amount was 0.07‰, and the effect was 1 h at room temperature, the light transmittance was 98.6. %, but the color and stability are relatively poor, which has a great impact on the senses and is prone to secondary turbidity

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