Method for preparing ginger extract with aid of efficient and circulatory pulsed ultrasound wave

A ginger extract and cycle pulse technology, which is applied in food ultrasonic treatment, food preparation, food extraction, etc., can solve the problems of small processing capacity, loss of manufacturers, and large amount of solvent, so as to save floor space and reduce equipment usage , the effect of improving the extraction rate

Active Publication Date: 2014-07-09
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] To sum up, ultrasound has been used for the extraction of plant components, but most of them are concentrated in ultrasonic cleaners and ultrasonic cell pulverizers, the processing volume is small, and industrialization is difficult
[0010] Moreover, at present, ultrasonic waves are mostly used in the brewing industry to age alcoholic beverages. For example, Mo Ruishen (2007) used ultrasonic cleaners to study the aging effect of rice wine. Using an ultrasonic processor with a working frequency of 23kHz and a power of 100W The new wine was treated, and the physical and chemical analysis compared with the traditional three-year-old rice wine found that the acidity of the wine after ultrasonic treatment increased, and the ester content increased compared with the untreated rice wine. Some main alcohols, aldehydes, esters and traditional aging It is similar in rice wine; Li Hui et al. (2007) used SK table-top ultrasonic processor to treat wine with ultrasonic wave at a certain frequency for a period of time, and the results of sensory evaluation showed that the wine sample after treatment was bright in color, clear in body, and moderately sour. It has a pleasant overall feeling; compared with natural aging, although it can greatly shorten the aging time and improve the winemaking efficiency, most of them are still in the laboratory research stage, and the processing volume is small
[0011] With the continuous expansion of cooking wine market demand, traditional cooking wine production methods are affected by many factors, such as low extraction efficiency of spices, large solvent consumption, long extraction time and other shortcomings, which have become more and more difficult to meet the demand, seriously hindering the production of yellow rice wine. output, which is also a huge loss for manufacturers

Method used

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  • Method for preparing ginger extract with aid of efficient and circulatory pulsed ultrasound wave
  • Method for preparing ginger extract with aid of efficient and circulatory pulsed ultrasound wave
  • Method for preparing ginger extract with aid of efficient and circulatory pulsed ultrasound wave

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Experimental program
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Embodiment 1

[0024] This embodiment includes the following steps:

[0025] 1) After washing, draining and peeling the fresh ginger in turn, cut it into 1cm×1cm×1cm cubes and set aside.

[0026] 2) Then add ginger diced with a certain proportion of water, beat and break the wall in a high-speed tissue grinder.

[0027] 3) Then add 70% ethanol (v / v) according to the solid-liquid ratio of 1:3: first prepare 95% (v / v) ethanol into 70% ethanol solution (v / v).

[0028] 4) After adding 70% ethanol, extract in an extracorporeal circulation pulsed ultrasonic system: the working time is 3-12s, the interval is 5s; the ultrasonic working frequency is 40KHz, the power is 600W, the temperature is 50°C, and the extraction time is 60min .

[0029] 5) Centrifuge after the leaching: the centrifugal speed is 5000r / min, and the processing time is 10min to obtain the ginger extract.

Embodiment 2

[0031] This embodiment includes the following steps:

[0032] 1) After washing, draining and peeling the fresh ginger in turn, cut it into 1cm×1cm×1cm cubes and set aside.

[0033] 2) Then add ginger diced with a certain proportion of water, beat and break the wall in a high-speed tissue grinder.

[0034] 3) Then add 60% ethanol (v / v) according to the solid-liquid ratio of 1:5: first prepare 95% (v / v) ethanol into 60% ethanol solution (v / v).

[0035] 4) After adding 65% ethanol, extract in an extracorporeal circulation pulsed ultrasonic system: the working time is 3-12s, the interval is 5s; the ultrasonic working frequency is 40KHz, the power is 500W, the temperature is 50°C, and the extraction time is 40min .

[0036] 5) Centrifuge after the leaching: the centrifugal speed is 5000r / min, and the processing time is 10min to obtain the ginger extract.

Embodiment 3

[0038] This embodiment includes the following steps:

[0039] 1) After washing, draining and peeling the fresh ginger in turn, cut it into 1cm×1cm×1cm cubes and set aside.

[0040] 2) Then add ginger diced with a certain proportion of water, beat and break the wall in a high-speed tissue grinder.

[0041] 3) Then add 75% ethanol (v / v) according to the ratio of 1:4 solid to liquid: first prepare 95% (v / v) ethanol into 75% ethanol solution (v / v).

[0042] 4) After adding 70% ethanol, extract in an extracorporeal circulation pulsed ultrasonic system: the working time is 3-12s, the interval is 5s; the ultrasonic working frequency is 40KHz, the power is 500W, the temperature is 50°C, and the extraction time is 50min .

[0043] 5) Centrifuge after the leaching: the centrifugal speed is 5000r / min, and the processing time is 10min to obtain the ginger extract.

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Abstract

The invention discloses a method for preparing ginger extract with aid of efficient and circulatory pulsed ultrasound wave. The method comprises the following steps: processing a ginger leaching process with the aid of circulatory pulsed ultrasound wave, and regulating and controlling the ginger leaching process by adjusting frequency and power of the ultrasound wave, working time and pulsing time. Results show that compared with the ginger extract obtained by leaching with a solvent, the physical and chemical indicators of the ginger extract obtained by leaching with the aid of in-vitro circulatory pulsed ultrasound wave are greatly improved; meanwhile, the time for leaching with the aid of in-vitro circulatory pulsed ultrasound wave is shortened by 4 / 5; the using amount of the solvent is reduced by 30%. On the basis of not changing the basic process of preparing the ginger leaching liquid, the in-vitro circulatory pulsed ultrasound wave aiding measures are applied, thereby improving the utilization rate of the ginger, shortening the extraction time, saving the use amount of the extraction solvent and bringing high economic, social and environmental benefits.

Description

technical field [0001] The invention relates to a method for preparing ginger extract assisted by high-efficiency circulating pulsed ultrasonic waves, which belongs to the technical field of modern food processing. Background technique [0002] Ginger is the rhizome of Zingiberaceae plants. It has the functions of warming the middle and dispelling cold, dispelling wind and relieving pain. The main active ingredients are gingerol and volatile oil. Among them, gingerol is not only the main taste substance of the characteristic flavor of ginger, but also the main functional factor of various pharmacological effects of ginger. At present, ginger is mainly used for flavoring and seasoning of beverages in the food field, non-alcoholic refreshing drinks, baked goods, special liqueurs, ginger beer, ginger wine and other alcoholic beverages. It is a natural food spice. The existing cooking wine preparation process is generally to soak the sliced ​​ginger with edible alcohol or wine,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23L27/10
CPCA23L5/32A23L27/11A23V2002/00A23V2300/48A23V2300/14A23V2250/082
Inventor 毛健苏蓝田孟祥勇姬中伟
Owner JIANGNAN UNIV
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