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Instant ginger decoction powder and instant ginger decoction

A technology for dissolving ginger soup and ginger soup, which is applied to the functions of food ingredients, food preparation, food drying, etc., can solve the problems of slow dissolution rate, poor solubility, and loss of physiological activity of ginger soup, so as to avoid loss, delay sedimentation, Effect of increasing dissolution rate

Active Publication Date: 2014-02-05
HUBEI FENGTOU FOODSTUFF CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The flavor substances of ginger cannot be fully released during the traditional juicing process, and the flavor of the ginger soup prepared from this is not strong enough
In addition, the heat in the process of spray drying and granulation will also cause serious loss of trace elements, physiological activities and other substances in ginger soup.
In addition, its dissolution rate is slow and its solubility is poor
Although the dissolution of ginger soup can be accelerated to a certain extent by compounding sucrose powder or glucose powder and starch, the sugar-containing ginger soup prepared by this method generally has high sugar content and is not suitable for some people with high blood sugar.

Method used

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  • Instant ginger decoction powder and instant ginger decoction
  • Instant ginger decoction powder and instant ginger decoction
  • Instant ginger decoction powder and instant ginger decoction

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] (1) Preparation of ginger juice: After washing and removing impurities from the ginger, add 10wt% tap water to squeeze the juice according to the mass of the ginger, and add 6 parts by weight of cellulase to the juiced mixture for every 100 parts by weight of the juiced mixture , 5 parts by weight of pectinase, add cellulase and pectinase, then keep warm at 45°C for 30min, filter to obtain the filtrate, which is ginger juice;

[0026] (2) Compounding of ginger juice: Add a mixture of potato starch and soluble starch to the ginger juice in step (1), wherein the weight ratio of potato starch and soluble starch is 2:3, water-soluble dietary fiber, maltitol, Collagen powder, Lycium barbarum polysaccharide, then mix, compound, wherein every 100 parts by weight of ginger juice add the mixture of 25 parts by weight of potato starch and soluble starch, 3 parts by weight of water-soluble dietary fiber, 6 parts by weight of maltitol, 3 parts by weight of Part collagen powder, 3 p...

Embodiment 2

[0035] (1) Preparation of ginger juice: After washing and removing impurities from the ginger, add 5wt% tap water to squeeze the juice according to the mass of the ginger, and add 2 parts by weight of cellulase to the juiced mixture for every 100 parts by weight of the juiced mixture , 2 parts by weight of pectinase, add cellulase and pectinase, then keep warm at 30°C for 10min, filter to obtain the filtrate, which is ginger juice;

[0036] (2) Compounding of ginger juice: Add a mixture of potato starch and soluble starch to the ginger juice in step (1), wherein the weight ratio of potato starch and soluble starch is 1:1, water-soluble dietary fiber, maltitol, Collagen powder, Lycium barbarum polysaccharide, then mix, compound, wherein every 100 parts by weight of ginger juice add the mixture of 10 parts by weight of potato starch and soluble starch, 1 part by weight of water-soluble dietary fiber, 5 parts by weight of maltitol, 1 part by weight of Part collagen powder, 1 part...

Embodiment 3

[0042] (1) Preparation of ginger juice: After washing and removing impurities from the ginger, add 7wt% tap water to squeeze the juice according to the mass of the ginger, and add 3 parts by weight of cellulase to the juiced mixture for every 100 parts by weight of the juiced mixture , 3 parts by weight of pectinase, add cellulase and pectinase, then keep warm at 35°C for 15min, filter to obtain the filtrate, which is ginger juice;

[0043] (2) Compounding of ginger juice: Add a mixture of potato starch and soluble starch to the ginger juice in step (1), wherein the weight ratio of potato starch and soluble starch is 1:2, water-soluble dietary fiber, maltitol, Collagen powder, Lycium barbarum polysaccharide, then mix well, compound, wherein every 100 parts by weight of ginger juice add the mixture of 15 parts by weight of potato starch and soluble starch, 2 parts by weight of water-soluble dietary fiber, 6 parts by weight of maltitol, 2 parts by weight of Part collagen powder,...

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Abstract

The invention relates to an instant ginger decoction powder and instant ginger decoction. The instant ginger decoction powder and the instant ginger decoction are characterized in that: the instant ginger decoction powder is prepared by: adding 10-30 parts by weight of a mixture of potato starch and soluble starch with a weight ratio of 1:1-1:3, 1-5 parts by weight of water-soluble dietary fiber, 5-10 parts by weight of maltitol, 1-5 parts by weight of collagen powder and 1-5 parts by weight of lycium barbarum polysaccharide into each 100 parts by weight of ginger juice, mixing uniformly for compounding, homogenizing, performing quick-freezing processing and vacuum freeze drying. The ginger juice is a filtrate obtained by: cleaning ginger, removing impurities, adding water and juicing, then adding cellulase and pectase into a mixture obtained by juicing, keeping warm at 30-50 DEG C for 10-50 min and filtering. The instant ginger decoction powder is capable of keep the ginger flavor and is fast in dissolving speed, and the preparation technology is simple and convenient.

Description

technical field [0001] The invention belongs to the field of solid beverage processing, in particular to instant ginger soup powder and instant ginger soup. Background technique [0002] Ginger, also known as Dixin and Bailayun, is the rhizome of the perennial herbaceous plant of Zingiberaceae, and is a widely used medicinal and edible plant. Ginger has high medicinal value and has been regarded by medical scientists as a health product with the same source of medicine and food since ancient times. It has multiple functions such as dispelling cold, dampness, warming the stomach, and accelerating blood circulation. At the same time, the edible value of ginger is also very high, and it is an economic crop with great development and utilization value. In addition to containing main physiologically active substances such as zingerone and gingerol, it also contains protein, polyglycosides, vitamins and various trace elements. Nutrition, seasoning and health care all in one. [...

Claims

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Application Information

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IPC IPC(8): A23L1/40A23L1/212A23L1/39A23L1/09A23L29/30A23L33/125
CPCA23L19/00A23L23/10A23L29/30A23L33/10A23L33/21A23L33/40A23V2002/00A23V2300/10A23V2300/20A23V2200/3322A23V2250/5116A23V2250/51A23V2200/328
Inventor 吴文锦汪兰田延富梅德荣熊光权程薇李新陈明利乔宇高虹廖涛廖李史德芳
Owner HUBEI FENGTOU FOODSTUFF CO LTD
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