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Preparation method of low-pungency antioxidant ginger essential oil byproduct beverage

A technology for ginger essential oil and by-products, which is applied in the field of ginger essential oil and by-product reuse, can solve the problems of low antioxidant property, unfriendly, irritating and spicy taste, etc., and achieves the effects of improving antioxidant capacity, good drinking taste and good flavor.

Pending Publication Date: 2021-03-09
INST AGRO PROD PROCESSING ANHUI ACADEMY AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The by-products of ginger essential oil are rarely used at present. After a long time of steaming, the ginger extract has a pungent and pungent taste, and its antioxidant activity is low. Most people feel unfriendly to it and it is difficult to use it.

Method used

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  • Preparation method of low-pungency antioxidant ginger essential oil byproduct beverage
  • Preparation method of low-pungency antioxidant ginger essential oil byproduct beverage

Examples

Experimental program
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Effect test

Embodiment 1

[0026] This embodiment provides a preparation method of a low-pungent anti-oxidation ginger essential oil by-product beverage, the preparation method is as follows:

[0027] 1. Take 0.5g of freeze-dried Lactobacillus acidophilus powder and dissolve it in 0.2mL MRS liquid medium, inoculate it on 4 MRS medium plates, and incubate at a constant temperature of 37±1°C for 24 hours. Select a single colony with good shape and vigorous growth from the plate, inoculate it in 8 mL of MRS liquid medium for recovery, and culture it statically at 37±1°C until the solution appears turbid to the naked eye to obtain the recovery bacteria solution. Then the bacterial solution was mixed with 60% glycerol at a ratio of 1:1 (v:v), and then stored in a freezer.

[0028] 2. Prepare 50mL of MRS liquid medium, add 0.5mL of resuscitated bacteria solution to it, and expand it to the logarithmic growth phase in a constant temperature incubator at 37±1°C. The liquid medium has turbidity visible to the na...

Embodiment 2

[0031] This embodiment provides a preparation method of a low-pungent anti-oxidation ginger essential oil by-product beverage, the preparation method is as follows:

[0032] 1. Take 2g of freeze-dried Lactobacillus acidophilus powder and dissolve it in 0.3mL MRS liquid medium, inoculate it on 2 MRS medium plates, and incubate at a constant temperature of 37±1°C for 72 hours. Select a single colony with good shape and vigorous growth from the plate, inoculate it in 10 mL of MRS liquid medium for recovery, and culture it statically at 37±1°C until the solution appears turbid to the naked eye to obtain the recovery bacteria solution. Then the bacterial solution was mixed with 60% glycerol at a ratio of 1:1 (v:v), and then stored in a freezer.

[0033] 2. Prepare 50mL of MRS liquid medium, add 1mL of resuscitated bacteria liquid to it, and expand the culture in a constant temperature incubator at 37±1°C to the logarithmic growth phase. The liquid medium has turbidity visible to th...

Embodiment 3

[0036] This embodiment provides a preparation method of a low-pungent anti-oxidation ginger essential oil by-product beverage, the preparation method is as follows:

[0037] 1. Take 0.5g of freeze-dried Lactobacillus acidophilus powder and dissolve it in 0.3mL MRS liquid medium, inoculate on 3 MRS medium plates, and incubate at a constant temperature of 37±1°C for 24 hours. Select a single colony with good shape and vigorous growth from the plate, inoculate it in 10 mL of MRS liquid medium for recovery, and culture it statically at 37±1°C until the solution appears turbid to the naked eye to obtain the recovery bacteria solution. Then the bacterial solution was mixed with 60% glycerol at a ratio of 1:1 (v:v), and then stored in a freezer.

[0038]2. Prepare 50mL of MRS liquid medium, add 3mL of resuscitated bacteria solution to it, and expand the culture in a constant temperature incubator at 37±1°C to the logarithmic growth phase. The liquid medium has turbidity visible to th...

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Abstract

The invention provides a preparation method of a low-pungency antioxidant ginger essential oil byproduct beverage, belongs to the technical field of recycling of ginger essential oil byproducts, and particularly comprises the following steps: controlling the pH value of the ginger essential oil byproducts to be 5.0-6.5, adding 3-10% of high fructose corn syrup into the ginger essential oil byproducts according to a mass ratio, completely dissolving, and carrying out heat treatment; and cooling, adding 1.5-4% of lactobacillus acidophilus liquid according to the volume ratio, and carrying out sealed fermentation for 14-24 hours to obtain the low-peppery-flavor antioxidant ginger essential oil byproduct beverage. Firstly, the added substances do not have oxidation resistance, lactobacillus acidophilus is adopted for fermentation after mixing, after fermentation is completed, the spicy flavor in the ginger can be remarkably reduced, the oxidation resistance of ginger essential oil byproducts is remarkably improved, and the prepared beverage is sour, sweet and delicious and has good health-care and nutritional effects.

Description

technical field [0001] The invention belongs to the technical field of recycling ginger essential oil by-products, and in particular relates to a preparation method of a low-spicy anti-oxidation ginger essential oil by-product beverage. Background technique [0002] Ginger (Zingiber officinale Roscoe) is the fresh rhizome of a perennial herb (40-100cm high) belonging to Zingiberaceae and Zingiberaceae. Varieties include: Weifeng ginger, Shandong Changyi ginger, Qingzhou bamboo root ginger, Shannong No. 1 ginger, Qingzhou small yellow ginger, Shucheng yellow ginger, etc., with an output of 2000-3500kg per mu. Ginger is a kind of fragrant and health-care plant with the same origin of medicine and food, which has a unique aromatic smell. In addition to its seasoning value that can improve the flavor and sensory quality of food, ginger can also be used as a traditional Chinese medicinal material to reduce blood fat, anti-inflammation, anti-tumor, anti-oxidation and other health...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/84A23L33/00C12N1/20C12R1/23
CPCA23L2/382A23L2/84A23L33/00C12N1/20A23V2002/00A23V2400/113A23V2200/30A23V2250/606A23V2250/61
Inventor 朱倩江舰杨松伍玉菡郭家刚杜京京
Owner INST AGRO PROD PROCESSING ANHUI ACADEMY AGRI SCI
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