A kind of instant ginger solid beverage and preparation method thereof

A technology of solid beverage and ginger, which is applied in the field of instant ginger solid beverage and its preparation, can solve the problems of easy moisture absorption and caking, different particle sizes, uneven mixing of microcapsule powder and crystal sugar alcohol, etc., and achieve strong ginger fragrance, uniform color effect

Active Publication Date: 2019-12-20
泉州市名安农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this ginger tea protects the active ingredients of ginger by embedding, it often has the disadvantages of uneven mixing of microcapsule powder and crystalline sugar alcohol, different particle sizes, and easy moisture absorption and caking.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] 1) Preparation of ginger juice: select ginger without rot and disease, clean it and crush it, add 0.05% citric acid and 0.02% ascorbic acid by weight, and beat for 30 minutes after the color protection treatment, adjust the pH value of the slurry to 5.5, Then add 0.1% (based on the weight of slurry) compound enzyme (cellulase and pectinase are mixed at a weight ratio of 1:1, and the enzyme activity is 20,000 U / g), enzymatically treat at 50°C for 60 min, and centrifuge Get ginger juice and ginger residue;

[0026] 2) Extract ginger oleoresin: add ethanol solution with a volume concentration of 95% to the ginger residue obtained in step 1) at a mass volume ratio of 1:10 (g / mL), and conduct the extraction under the conditions of ultrasonic power of 500 W and ultrasonic temperature of 30°C Extract for 30 min, and then concentrate the extract by rotary evaporation at 50°C until the gingerol content is ≥250 mg / g to obtain ginger oleoresin;

[0027] 3) Homogeneous embedding: ...

Embodiment 2

[0032] 1) Preparation of ginger juice: select ginger without rot and disease, clean it and crush it, add 0.08% citric acid and 0.04% ascorbic acid by weight, perform color protection treatment for 25 minutes, and beat the slurry to adjust the pH value of the slurry to 5.0. Then add 0.1% (based on the weight of slurry) compound enzyme (cellulase and pectinase are mixed at a weight ratio of 1:1, and the enzyme activity is 20,000 U / g), enzymatically treat at 50°C for 100 min, and centrifuge Get ginger juice and ginger residue;

[0033]2) Extract ginger oleoresin: add ethanol solution with a volume concentration of 95% to the ginger residue obtained in step 1) at a mass volume ratio of 1:12 (g / mL), and conduct the extraction under the conditions of ultrasonic power 500 W and ultrasonic temperature 40°C Extract for 20 minutes, then concentrate the extract by rotary evaporation at 50°C until the gingerol content is ≥250 mg / g to obtain ginger oleoresin;

[0034] 3) Homogeneous embed...

Embodiment 3

[0039] 1) Preparation of ginger juice: select ginger without rot and disease, clean it and crush it, add 0.1% citric acid and 0.06% ascorbic acid by weight, and beat for 20 minutes after color protection treatment, adjust the pH value of the slurry to 4.5, Then add 0.1% (based on the weight of the slurry) compound enzyme (mixing cellulase and pectinase at a weight ratio of 1:1, and the enzyme activity is 20000 U / g), enzymatically treat at 50°C for 120 min, and centrifuge Get ginger juice and ginger residue;

[0040] 2) Extract ginger oleoresin: add ethanol solution with a volume concentration of 95% to the ginger residue obtained in step 1) at a mass volume ratio of 1:15 (g / mL), and conduct the extraction under the conditions of ultrasonic power of 500 W and ultrasonic temperature of 60°C Extract for 10 min, then concentrate the extract by rotary evaporation at 50°C until the gingerol content is ≥250 mg / g to obtain ginger oleoresin;

[0041] 3) Homogeneous embedding: Dissolve...

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PUM

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Abstract

The invention discloses an instant ginger solid beverage and a preparation method of the instant ginger solid beverage and belongs to the field of solid beverage processing. The preparation method comprises the steps of preparing ginger residue and ginger juice by an enzyme method, extracting ginger oleoresin from the ginger residue via ultrasonic assistance alcohol, performing homogeneous embedding on the ginger oleoresin and camellia oil, adding the ginger juice, maltodextrin, brown sugar and the like for mixing at last, and performing spray drying to form the instant ginger solid beverage. The ginger juice and the ginger oleoresin substitute ginger, and the ginger oleoresin and the camellia oil are embedded via beta-cyclodextrin and the maltodextrin; active ingredients and a flavor of the ginger can be used and reserved to the greatest extent; and the product has a health-care function of the camellia oil. The prepared instant ginger solid beverage is fine powder, is uniform in color, loose and free from caking, has a natural smell of the ginger, is easily dissolved by hot water brewing and appears as a uniform suspension; soup is rufous; and the beverage has an aromatic ginger flavor and physiological functions of cold dispelling, stomach warming, oxidation resistance and the like.

Description

technical field [0001] The invention belongs to the field of solid beverage processing, and in particular relates to an instant ginger solid beverage and a preparation method thereof. Background technique [0002] Ginger is the rhizome of the perennial herb of Zingiberaceae Zingiberaceae. It is a traditional medicinal and edible economic crop in my country. It can be used as medicine and as a vegetable and seasoning. eat ginger". The theory of traditional Chinese medicine believes that ginger is slightly warm in nature and pungent in taste. It has various health care functions such as dispelling cold, dampness, warming the stomach, and accelerating blood circulation. treatment effect. Modern scientific research shows that ginger essential oil and ginger oleoresin in ginger are its main functional components and taste substances, which have the functions of anti-oxidation, tumor inhibition, sterilization and detoxification, and alcohol decomposition. Among them, ginger oleo...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/395A23L2/52A23L33/00
CPCA23L2/395A23L2/52A23V2002/00A23V2200/32A23V2200/30
Inventor 陈团伟张金梁康彬彬卢菊甄文博陈雪林婷婷
Owner 泉州市名安农业科技有限公司
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