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Fresh ginger enzyme and preparation method thereof

A ginger ferment, ginger technology, applied in food preparation, application, food science and other directions, can solve the problems of low solid content of ferment liquid, not easy for consumers to accept, and cannot be fully utilized, etc., and achieves low gingerol content. , low cost and convenient transportation

Inactive Publication Date: 2015-11-18
LAIWU DUNSUNRISE FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

First of all, among the fermentation products prepared by this process, the ginger still exists in flakes, and the filtrate obtained after filtration is the enzyme liquid; that is, only a small part of the ginger is degraded and cannot be fully utilized
Secondly, the enzyme prepared by this process has a high gingerol content and a spicy taste, which is not easily accepted by consumers.
Furthermore, the solid content of the prepared enzyme solution is low, and it cannot be spray-dried directly. Usually, it is necessary to add 20-30% of additives such as cyclodextrin before spray-drying

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] (1) Wash the non-rotten tender ginger, lemon and apple, beat them with a beater respectively, and then homogenize them with a high-speed homogenizer for 5 minutes, and then follow the weight ratio of tender ginger: lemon: apple = 60:15:25 mixed to obtain a mixed slurry;

[0028] (2) Take 500 grams of mixed slurry, add 50 grams of sugar and 10 grams of starch, sterilize at 100°C for 15 minutes, cool to 30°C, add 10g of yeast, lactic acid bacteria and Lactobacillus bulgaricus according to the mass of 2:1:1 The fermented bacteria of the composition were subjected to aerobic fermentation at 30°C, and the fermentation was terminated when the pH value of the fermentation system reached 4.0 to obtain an enzyme solution; the required fermentation time was 18 days; the solid content in the enzyme solution was 45wt%;

[0029] (3) Homogenize and concentrate the enzyme liquid in step (2) until the solid content reaches 50wt%, enter the spray device for spray drying; obtain yellow g...

Embodiment 2

[0031] (1) Wash the non-rotten tender ginger, lemon and apple, beat them with a beater respectively, and then homogenize them with a high-speed homogenizer for 10 minutes, and then follow the weight ratio of tender ginger: lemon: apple = 60:15:25 mixed to obtain a mixed slurry;

[0032] (2) Take 500 grams of mixed slurry, add 100 grams of sugar and 5 grams of starch, sterilize at 100°C for 15 minutes, cool to 30°C, and add 25g of yeast, lactic acid bacteria and Lactobacillus bulgaricus according to the mass of 2:1:1 The fermented bacteria of the composition are subjected to aerobic fermentation at 35°C, and the fermentation is terminated when the pH value of the fermentation system reaches 4.5 to obtain an enzyme solution; the required fermentation time is 15 days; the solid content in the enzyme solution is 49wt%;

[0033] (3) Homogenize and concentrate the enzyme liquid in step (2) until the solid content reaches 60wt%, enter the spray device for spray drying; obtain yellow ...

Embodiment 3

[0035] (1) Wash the non-rotten tender ginger, lemon and apple, beat them with a beater respectively, and then homogenize them with a high-speed homogenizer for 8 minutes, and then follow the weight ratio of tender ginger: lemon: apple = 60:15:25 mixed to obtain a mixed slurry;

[0036] (2) Take 500 grams of mixed slurry, add 70 grams of sugar and 6 grams of starch, sterilize at 100°C for 15 minutes, cool to 33°C, add 15g of yeast, lactic acid bacteria and Lactobacillus bulgaricus according to the mass of 2:1:1 The fermented bacteria of the composition were subjected to aerobic fermentation at 33°C, and the fermentation was terminated when the pH value of the fermentation system reached 4.3 to obtain an enzyme solution; the required fermentation time was 17 days; the solid content in the enzyme solution was 46wt%;

[0037] (3) Homogenize and concentrate the enzyme liquid in step (2) until the solid content reaches 55wt%, enter the spray device for spray drying; obtain yellow gi...

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Abstract

The present invention relates to a fresh ginger enzyme and a preparation method thereof, belonging to the technical field of enzyme powder preparation. The fresh ginger enzyme powder uses fresh ginger, lemons and apples as raw materials, the materials are beat and mixed, yeast, lactic acid bacteria and lactobacillus bulgaricus are used as fermentation bacteria to conduct fermentation, and the fresh ginger enzyme is obtained by spray-drying after the fermentation is completed. The lemons and apples are added into the raw materials, which can not only play the role of enriching nutrition, but also can significantly promote the decomposition of gingerol, shorten the fermentation cycle of fresh ginger, and enable the fresh ginger enzyme to have an obviously improved mouthfeel. In addition, the lemons and apples are added at a specific ratio, which improves the color and luster of the prepared fresh ginger enzyme powder. Compared to fresh ginger slice fermentation, the raw materials are beat and subjected to fermentation, which can improve the solid content of the enzyme solution, and thus there is no need to add additive in the spray drying process, and no wall sticky phenomenon will appear. The production method is simple, the fermentation period is short, the cost is low, the product quality is good, the gingerol content is low, and the mouthfeel is good.

Description

technical field [0001] The invention relates to a ginger enzyme and a preparation method thereof, belonging to the technical field of enzyme powder preparation. Background technique [0002] Ginger (Zingiberofficinale Roscoe) contains a large number of active ingredients with flavor substances and health effects, such as gingerol, zingerone, shogaol, gingerol, multivitamins, protease, cellulose, etc. Therefore, regular consumption of ginger has the functions of attracting food, detoxifying, promoting the development of digestive tract and enzyme system, anti-oxidation, and anti-aging. Because ginger has edible and medicinal value and has a wide range of applications, the demand for ginger is also increasing year by year. Ginger can be divided into young ginger and old ginger. Young ginger generally refers to fresh ginger with tender shoots. The ginger is tender, rich in water, less in fiber, white in color, light in spicy taste, crisp and tender in taste, and can be directl...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L33/00
CPCA23V2002/00
Inventor 赵晓燕王端生朱海涛郭东菊
Owner LAIWU DUNSUNRISE FOODS
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