Ginger extracting solution-containing flavoring emulsion and preparation method thereof

Abstract

The invention relates to the field of flavoring emulsion preparation, in particular to ginger extracting solution-containing flavoring emulsion and a preparation method thereof. Based on 100 weight parts of raw materials, the ginger extracting solution-containing flavoring emulsion comprises 80 to 90 parts of milk, 0.5 to 1 parts of ginger extracting solution and a thickening agent, wherein the thickening agent comprises 0.008 to 0.015 part of carageenan, 0.01 to 0.03 part of guar gum, 0.005 to 0.015 part of xanthan gum and 0.01 to 0.04 part of sodium alga acid. In order to overcome the influence of various substances, such as gingerol, zingerone, zingiberol and the like, in the ginger extracting solution on the stability of lactoprotein, the type of a stabilizer is inspected in the preparation process; moreover, through a reasonable proportion, the stability of a ginger extracting solution-containing yoghurt system can be effectively improved under the condition of a long quality guarantee period; and compared with similar milk beverage products in the market, a milk product has high stability and long shelf life.

Description

technical field [0001] The invention relates to the field of preparation of seasoned milk, in particular, the invention relates to seasoned milk containing ginger extract and a preparation method thereof. Background technique [0002] In Chinese traditional medicine, ginger is an important drug for expelling cold. Due to different processing methods, it is divided into ginger, dried ginger, ginger peel, ginger juice, soaked ginger and stewed ginger. Su Shi, a great poet of the Song Dynasty, recorded in "Dongpo Miscellaneous Notes": "The monk of Jingci Temple in Qiantang is more than 80 years old, and his face is like a boy. He said that he has served Jiang for 40 years, so he is not old." The evaluation is: "It can be vegetable, harmonious, fruity, and medicinal." This is the best evaluation of ginger. According to testing, ginger contains gingerol, zingerone, gingerol, gingerol, ascorbic acid, carotene, vitamin C, cellulose, protein, fat, sugar, calcium, iron, asparagine, ...

AI Technical Summary

Problems solved by technology

[0006] At present, the technology for the preparation of dairy products with ginger has application number 200810072869.1 "A Healthy Jujube and Ginger Lactic Acid Fermented Beverage and Its Preparation Method" and Application No. 200910082545.0 "Ginger-Containing Yogurt and Its Preparation" Method", the relevant literature has "The Development of Ginger Juice Yogurt Beverage", wherein the patent application number 200910082545.0 provides a method for preparing concentrated ginger juice and adding the prepared ginger juice to yogurt, but there is no The stability of the prepared product is analyzed, and the active ingredients in the ginger juice prepared by this method will be reduced; and in the patent application number 200810072869.1, after adding jujube juice and ginger juice, lactic acid bacteria are added for fermentation, and lactic acid fermentation is obtained. Beverages in which no milk, milk protein or yoghurt has been added and therefore, stability and reactivity issues are not present

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