Oleoresin ginger microcapsule and preparation method

A technology of ginger oleoresin and microcapsules, which is applied in the field of ginger oleoresin microcapsules and its preparation, can solve the problem of energy-intensive recovery of organic solvents and concentration processes, ginger oleoresin microcapsules have not been seen in the world, and ginger starch and starch cannot be separated and recovered. Ginger slag and other problems, achieve good development and application prospects, protect natural components, and achieve remarkable results in separation

Active Publication Date: 2009-07-08
CHONGQING FOOD IND RES INST
View PDF0 Cites 16 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0012] These methods (except supercritical CO 2 Extraction) due to the use of organic solvents, it is necessary to reclaim the organic solvent and concentrate the energy-consuming process, and it is impossible to separate and recycle the ginger starch and ginger slag produced in the pr

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Feeding and beating: Take 50kg of ginger and wash it, add 104kg of water, beat twice, and filter through 80-mesh sieve and 200-mesh sieve respectively before and after the two times, and separate the slurry and ginger residue.

[0040] Centrifugal separation: The liquid after beating is centrifugally separated at a centrifugal speed (r / min): 4000-10000 to separate ginger juice and ginger starch.

[0041] For inclusion, take 170kg of clear ginger juice obtained from the above centrifugal separation, and 5kg of β-cyclodextrin for inclusion. During the inclusion process, constant stirring is required to fully include. The conditions for inclusion are: inclusion temperature: 60°C, inclusion time : 2h;

[0042] Standing for phase separation, the clathrate solution is standing for phase separation, standing temperature: 5°C, standing phase separation time: 24h, after standing, the liquid is divided into water phase and clathrate phase upper and lower phases, and the upper and...

Embodiment 2

[0048] Feeding and beating: Take 50kg of ginger and wash it, add 104kg of water, beat twice, and filter through 80-mesh sieve and 200-mesh sieve respectively before and after the two times, and separate the slurry and ginger residue.

[0049] Centrifugal separation: The liquid after beating is centrifugally separated at a centrifugal speed (r / min): 4000-10000 to separate ginger juice and ginger starch.

[0050] For inclusion, take 170kg of clear ginger juice obtained from the above centrifugation, and 5kg of β-cyclodextrin for inclusion. During the inclusion process, the solution is constantly stirred to fully include. The conditions for inclusion are that the inclusion temperature is 50°C, and the inclusion time for 3h;

[0051] Static phase separation: the clathrate solution is statically separated, the static temperature is 5°C, and the static phase separation time is 24h. After standing, the liquid is divided into an aqueous phase and an upper and lower phase of the clathr...

Embodiment 3

[0057] Feeding and beating: Take 50kg of ginger and wash it, add 150kg of water, beat twice, and filter through 80-mesh sieve and 200-mesh sieve respectively before and after the two times, and separate the slurry and ginger residue.

[0058] Centrifugal separation: The liquid after beating is centrifugally separated at a centrifugal speed (r / min): 4000-10000 to separate ginger juice and ginger starch.

[0059] Inclusion: Take 200kg of clear ginger juice from the above centrifugation and 6kg of β-cyclodextrin for inclusion. During the inclusion process, the solution is constantly stirred to fully include. The conditions for inclusion are: inclusion temperature: 50°C, inclusion time : 4h;

[0060] Static phase separation: the clathrate solution is statically separated, the static temperature: 0°C, the static phase separation time: 12h, after standing, the liquid is divided into the water phase and the clathrate phase upper and lower phases, and the upper and lower phases , The...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to a ginger oil resin microcapsule and a preparation method thereof. Cyclodextrin is directly combined with functional components of ginger such as gingerol and the like in ginger juice (aqueous solution) to be stewed and refrigerated for split phase to realize separation. The method extracts ginger oil resin from ginger directly by an aqueous two-phase system and prepares the ginger oil resin microcapsule by a microcapsule technology at the same time, two steps of the technical process are integrated in one technology, so that the technology is simple; and at the same time, the extraction separation technical process is carried out in water phase under gentle condition, thereby being good for the comprehensive utilization of ginger starch and ginger dietary fiber. The ginger oil resin microcapsule has stable performance under dry state and has the advantages of good fluidity and crystallinity, good dispersibility, easy absorption, slow release of core material, good controlled release effect, etc.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a ginger oleoresin microcapsule and a preparation method thereof. Background technique [0002] my country is the birthplace and one of the main producing countries of ginger, and it is planted in most areas. As a spice with a long history, ginger is widely used in the cooking of Asian food, and it is also commonly used in traditional Chinese medicine. , Inhibition of thrombosis, anti-dizziness and central inhibition. [0003] In the field of food, ginger essential oleoresin tastes warm, spicy, and has a pleasant aroma. It not only has the basic flavor of ginger, but also is more elegant. It is mainly used in the food field for flavoring and seasoning beverages, baked foods, convenience foods, special liqueurs, ginger beer, ginger wine and other alcoholic beverages. It is a natural food flavor and a common raw material for cigarette flavors. [0004] In the field of functional ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L1/29A23P1/04B01J13/06A23L33/00A23P10/30
Inventor 周令国肖琳周雅琳冯璨祝义伟
Owner CHONGQING FOOD IND RES INST
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap