Concentrated ginger juice and production process and application thereof

Abstract

The invention discloses a production process of concentrated ginger juice. The production process comprises the following steps: (1) pulverizing dried ginger slices into 20-40 mesh dry ginger powder;(2) mixing the dry ginger powder and water at the solid-to-liquid ratio of 1 to 6, and then carrying out ultrasonic extraction for 20 min; (3) adding neutral protease and cellulase, stirring the mixture evenly, and carrying out enzymolysis at 45-55 DEG C for 3 h; (4) heating the mixture to 75-80 DEG C and adding alpha-amylase for enzymolysis for 3-4 h; and (5) heating to 95 to 100 DEG C, preserving the heat for 20 min, killing enzymes, carrying out filtration, and concentrating the filtrate to obtain the concentrated ginger juice. The extraction method of the ginger juice is improved by the invention, ginger powder of a certain number of meshes is extracted with combination of ultrasonic treatment and enzymolysis, and the parameters of the extraction process are optimized, so that the water-soluble ginger juice with high clarity and high soluble solid content is obtained. The ginger juice has no spicy taste, well preserves the flavor and activity of the water-soluble ginger component,can be directly used for producing water-soluble beverages and syrups, and has good stability and high nutritional value.

Description

technical field [0001] The invention relates to the technical field of food, in particular to concentrated ginger juice and its production process and application. Background technique [0002] Ginger (scientific name: Zingiber officinale Rosc.), commonly known as ginger, is a perennial herb of the Zingiberaceae family. The rhizome of ginger is rich in nutrients. In addition to special ingredients and physiologically active substances such as zingerone, shogaol, and gingerol, it also contains amino acids, polysaccharides, proteins, vitamins, and trace elements. It is a plant with great development and utilization value. Crops. Studies have shown that the main components of ginger (on a dry basis) are: 45.0% to 55.0% of starch, 5.5% to 6.0% of fat, 9.0% to 9.9% of protein, 17% to 18% of dietary fiber and 6.0% to 6.5% of ash . [0003] my country is very rich in ginger resources and is one of the main ginger exporting countries in the world. Ginger has less strict requirem...

AI Technical Summary

Problems solved by technology

Among them, the solvent extraction method generally uses organic solvents for extraction, which is toxic and not suitable for food processing.

while supercritical CO 2 The extraction cost of the extraction method is high, and the extracted ginger extract is a fat-soluble substance with a strong spicy taste, which is difficult to cater to the taste of the public. When added to beverages, emulsification, stratification, flocculation and precipitation will also occur.

The ginger juice obtained by physical pressing contains both water-soluble components and fat-soluble components, and the extract has high turbidity, poor stability and strong spicy taste

The above-mentioned extraction process has caused the use of ginger juice to be very limited, and it is rarely used in food, especially beverages.

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