Composite clarifying agent for ginger juice and preparation method of extracting solution of clarified ginger juice

Abstract

The invention relates to a composite clarifying agent for ginger juice and a preparation method of an extracting solution of clarified ginger juice, and belongs to the technical field of food processing. The composite clarifying agent for the ginger juice is characterized in that attapulgite is used for supporting chitosan and matched with sodium alginate, sodium carboxymethyl cellulose, xanthan gum, collagen and tea polyphenol, the composite clarifying agent has excellent flocculation effect as well as good biocompatibility, adaptability and safety, can adsorb suspended solids, pigments and the other substances in the ginger juice more comprehensively and thoroughly, has antiseptic and bacteriostatic functions and can prolong the storage period of the ginger juice effectively. According to the preparation method of the extracting solution of the clarified ginger juice, the content of gingerol in extracted ginger juice is increased greatly while nutrients of raw materials are retained sufficiently, nutrient loss is small, the use amount of the clarifying agent is small, the stability of the ginger juice is improved remarkably, the prepared ginger juice is clear and transparent in appearance and glittering and translucent in color, the pungency of the ginger juice is reduced, the taste is mellow, and the sensory quality is improved obviously.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a compound ginger juice clarifier and a preparation method of clarified ginger juice extract. Background technique [0002] Ginger is commonly known as ginger. It has a pungent taste and warm nature. It has the functions of sweating, relieving cough, appetizing and relieving nausea. In addition to substances, it also contains protein, polyglycosides, vitamins and various trace elements. Every 100 g of fresh ginger edible part contains 1.4 g of protein, 0.7 g of fat, 8.8 g of sugar, 20 mg of calcium, 45 mg of phosphorus, 7 mg of iron, 0.18 g of carotene, 0.01 mg of vitamin B1, 4 mg of vitamin C and nicotinic acid 0.4mg etc. Ginger is edible with its plump fleshy rhizome, and it is one of the indispensable and important condiments in people's daily life. [0003] China is the birthplace and one of the main producing countries of ginger, and the cultivation of ginger has a ...

AI Technical Summary

Problems solved by technology

[0006] However, enzymatic clarification of ginger juice has disadvantages such as complex operation, high cost, and poor clarification effect. Ginger juice is susceptible to microbial contamination and fermentation deterioration during long-term standing, and its quality cannot be guaranteed. Appropriate preservatives must be added.

[0007] Wang Jihong, Kong Fandong et al. used gelatin tannin clarification method, and through gelatin and tannin clarification experiments on ginger juice, it was shown that when the gelatin addition amount was 0.04‰, the tannin addition amount was 0.07‰, and the effect was 1 h at room temperature, the light transmittance was 98.6. %, but the color and stability are relatively poor, which has a great impact on the senses and is prone to secondary turbidity

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