Composite clarifying agent for ginger juice and preparation method of extracting solution of clarified ginger juice
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A technology of clarifying agent and ginger juice, applied in food extraction, food ingredients as taste improver, food ingredients as taste improver and other directions, can solve problems such as high cost, poor color and stability, secondary turbidity, etc., to prevent deterioration. , the effect of improving the juice yield
Active Publication Date: 2016-09-21
藤蔬生物科技(嘉兴)有限公司
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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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Embodiment 1
[0037] A compound ginger juice clarifier, which is formed by mixing the following raw materials in parts by weight: attapulgite loaded chitosan 30, sodium alginate 18, sodium carboxymethylcellulose 16, xanthan gum 15, collagen 6 and tea polyphenols 0.7;
[0038] The preparation method of described attapulgite-loaded chitosan, the steps include:
[0039] 1) Calcinate attapulgite at 700°C for 4 h, after cooling down, add attapulgite to 1 mol / L hydrochloric acid aqueous solution, the concentration of attapulgite in hydrochloric acid aqueous solution is 0.5 g / ml, stir at 90°C for 4 h, then centrifuge , collect the solid and wash it with water to neutrality, then add it into the oxalic acid aqueous solution with a mass fraction of 10%, the addition amount is 0.5 g / ml, stir at room temperature for 2 hours and let it stand for 5 hours, centrifuge, collect the solid and wash it with water until neutrality, 120 ℃ drying to obtain acid-activated attapulgite;
[0040] 2) Mix 10wt% oxal...
Embodiment 2
[0044] A compound ginger juice clarifier, which is formed by mixing the following raw materials in parts by weight: attapulgite-loaded chitosan 25, sodium alginate 20, sodium carboxymethylcellulose 11, xanthan gum 13, collagen 5 and tea polyphenols 0.5;
Embodiment 3
[0046] A compound ginger juice clarifier, which is formed by mixing the following raw materials in parts by weight: attapulgite loaded chitosan 35, sodium alginate 15, sodium carboxymethylcellulose 22, xanthan gum 16, collagen 8 and tea polyphenols 1.
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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 ...
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