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Preparing process and application of fresh ginger extract

The technology of extract and fresh ginger is applied in the field of preparing fresh ginger extract by liquid-solid extraction technology, which can solve problems such as poor quality control, poor dosage control, difficulty in taking and the like, and achieves short process cycle, excellent effect, Extract device simple effects

Inactive Publication Date: 2003-02-19
SHANDONG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are still many unsolvable problems in the direct use of fresh ginger: such as inconvenient supply, too spicy, difficult to take; poor quality control, difficult dose control, etc.
However, it is novel, fast, convenient, economical, and simultaneously completely extracts two major types of ingredients with different physical and chemical properties from fresh ginger, simultaneously realizes solidification and powderization, and keeps the extracts with natural active ingredients and flavors consistent with fresh ginger, suitable for fresh ginger. The method of large-scale industrial production of ginger has not yet been reported both at home and abroad

Method used

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  • Preparing process and application of fresh ginger extract
  • Preparing process and application of fresh ginger extract
  • Preparing process and application of fresh ginger extract

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Take fresh ginger to remove moldy parts and impurities, weigh 1000g, rinse, drain the surface water, extract 880g of ginger juice, let it stand, filter, discard the filter residue, put ginger juice in a reaction container, add solid reagent cornstarch and α-cyclodextrin, the weight ratio of the two is 30:70, a total of 35g, carry out liquid-solid extraction under electromagnetic stirring, control the heating temperature at 40°C, continue stirring and extracting for 8h, let stand for 12h, discard most of the supernatant, filter , to obtain a filter cake, put the filter cake in an oven to dry at 60° C., weigh, pulverize, pass through an 80-mesh sieve, inspect, and pack to obtain 6.3 g of the product. This product is a light yellow powder with a peculiar aroma and a spicy taste.

[0026] Fresh ginger extract yield calculation formula: fresh ginger extract yield=extract gross weight-(the weight of the solid reagent added-solid reagent dissolved amount when the solution is s...

Embodiment 2

[0029] As described in Example 1, the difference is that the solid reagent added is cornstarch and β-cyclodextrin, the weight ratio of the two is 40:60, a total of 36g, the heating temperature is controlled at 50°C, and the stirring and extraction is continued for 4 hours to obtain the product 7.2 g.

Embodiment 3

[0031] As described in Example 1, the difference is that the solid reagent added is micropowder silica gel and β-cyclodextrin, the weight ratio of the two is 40:60, a total of 36g, the heating temperature is controlled at 55°C, and the stirring and extraction is continued for 4h to obtain product 6.6 g.

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PUM

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Abstract

A process for preparing the extract from the fresh ginger includes squeezing fresh ginger to obtain its juice, adding solid extractant chosen from starch, dextrin, cellulose, etc, extracting at 10-80 deg.C for 2-20 hrs, deposition, separating deposit, and drying to obtain the said extract, which is the mixture of volatile oil and gingerol.

Description

(1) Technical field [0001] The invention relates to a method for extracting effective substances from natural medicinal plants, in particular to a method and application of liquid-solid extraction technology for preparing fresh ginger extract. (2) Background technology [0002] Ginger is the fresh rhizome of Zingiber offcinale Rose. Fresh ginger has a wide range of uses, has a variety of unique and significant biological activities and health care effects, and is also a popular natural spice. There are literatures to show that the components with natural activity and natural flavor in fresh ginger are two major types of substances: volatile oil and gingerol. Among them, the volatile oil is an oily liquid composed of gingerol (zingiberrol), camphene (camphene), α-zingiberene (α-zingiberene), β-phellandrene (β-phellandrene), γ-ylangolene (γ- munrolene), citral (eitral) and other dozens of ingredients. Gingerol is a viscous liquid, which is a general term for substances with...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/52A23L33/105A61P9/10B01D11/00
Inventor 程秀民曹桂莲
Owner SHANDONG UNIV
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