A kind of preparation method of whole ginger juice

A ginger and ginger juice technology, applied in food science and other fields, can solve the problems of poor taste, high equipment investment and high operating costs, and achieve the effects of simple operation, easy transformation and promotion, and low operating costs

Active Publication Date: 2017-02-01
南京汇肽生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method has high equipment investment and operating costs, and the extracted samples only have aroma and poor taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] Fresh ginger (the edible part of fresh ginger with a growth period of not less than 1 year, and the mass percentage of water in the ginger is 80%) is washed and dried, and the coarse fresh ginger juice is squeezed out with a juicer to obtain Ginger residue 1; thick fresh ginger juice was centrifuged with a 60-mesh filter cloth at a speed of 3500 rpm for 11 minutes to obtain fresh ginger juice and ginger residue 2; The solid content (mass percentage) is 35%, and 3.5 times of 90% (volume percentage, the same below) alcohol is added. The effect of adding alcohol is to carry out alcohol precipitation treatment on the ginger juice concentrate, so that the alcohol content of the system is 74%. , mixed and left to stand for 2.5h, the separated supernatant was concentrated at 60°C under reduced pressure at low temperature to a solid content (mass percentage) of 58%, and product 1 was obtained; after mixing ginger residue 1 and ginger residue 2, water Steam distillation for 3 ho...

Embodiment 2

[0046]Fresh ginger (the edible part of fresh ginger in the growth period of 1 year, the mass percentage of water in the ginger is 81%) is washed and dried, and the coarse fresh ginger juice is squeezed out with a juicer to obtain ginger residue 1, Centrifuge the fresh ginger juice with a 60-mesh filter cloth at a speed of 4000 rpm for 15 minutes to obtain fresh ginger juice and ginger dregs 2; the fresh ginger juice is concentrated at 60°C under reduced pressure at low temperature until the solid content (mass. Percentage) 45%, add 4 times of 95% alcohol to make the alcohol content of the system at 76%, mix well and let stand for 2 hours, separate the supernatant; concentrate the separated supernatant at 60°C under low temperature and reduced pressure, Concentrate to a solid content (mass percentage) of 60% to obtain product 1; ginger residue 1 and ginger residue 2 are mixed and steam distilled for 2 hours, and oil-water separation is performed to obtain oily product 2 and ging...

Embodiment 3

[0048] Fresh ginger (the edible part of fresh ginger with a growth period of not less than 1 year, the mass percentage of water in the ginger is 82%) is washed and dried, and the coarse fresh ginger juice is squeezed out with a juicer to obtain Ginger residue 1, coarse fresh ginger juice was centrifuged with 80-mesh filter cloth at a speed of 3400 rpm for 12 minutes to obtain fresh ginger juice and ginger residue 2; the fresh ginger juice was concentrated under low temperature and reduced pressure at 55°C until it was concentrated to a solid content (mass percentage) of 43%, then add 3.5 times of 93% alcohol to make the alcohol content of the system 76%, mix well and let it stand for 2.5h, the separated supernatant is concentrated under low temperature and reduced pressure at 58°C , concentrated to a solid content (mass percentage) of 59%, and product 1 was obtained; ginger residue 1 and ginger residue 2 were mixed and subjected to steam distillation for 3.5 hours, and oil-wate...

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PUM

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Abstract

The invention discloses a preparation method of fresh ginger all-juice. The preparation method comprises the following steps: taking fresh gingers, juicing crude ginger juice, and taking ginger residue 1 for later use; carrying out juice-residue separation on the crude ginger juice by centrifuging to obtain ginger juice and ginger residue 2, and concentrating the ginger juice to obtain a ginger juice concentrated solution; adding alcohol into the ginger juice concentrated solution, evenly mixing, standing still, then separating supernatant, concentrating the supernatant to obtain a product 1; mixing the ginger residue 1 and the ginger residue 2, distilling the mixture with water vapor, and carrying out oil-water separation on the distillation product to obtain product 2 and ginger residue 3; drying the ginger residue 3, adding alcohol into the dried ginger residue 3, adopting microwave-assisted extraction to obtain leach liquor, and concentrating the leach liquor to obtain product 3; compounding the product 1, the product 2, the product 3 and an emulsifying agent to obtain the fresh ginger all-juice. The fresh ginger all-juice is deep brown liquid, has vivid fragrance and spicy feel of the fresh gingers, and can be used in foods such as drink, candies, cold drink, bakery products, meat products, seasonings and the like as an ingredient for endowing flavor and enhancing aroma.

Description

technical field [0001] The invention belongs to the field of natural product processing science, and in particular relates to a method for extracting ginger spicy flavor substances from ginger. Background technique [0002] Ginger (Zingiber officinale Roscoe), also known as fresh ginger, is the fresh rhizome of ginger, a perennial herb of the Zingiberaceae family. Ginger is used as a spice food raw material, it can be used as a condiment spice, and can also be used as a health food. The flavor substances that determine ginger mainly include two categories: one is ginger oil, which specifically refers to the volatile flavor substances in ginger. Ginger oil is the substance that determines the aroma and flavor of ginger. In terms of its components, it mainly includes alkanes, terpenes, alcohols, aldehydes, ketones and other substances; the second category is ginger oleoresin, which refers to the non-volatile flavor substances. Gingerol in ginger oleoresin is the main compon...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/10
Inventor 孔令会陈镜标邢晓阳陈文文吴肖甘羿
Owner 南京汇肽生物科技有限公司
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