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Water-soluble ginger beverage and preparation method thereof

A water-soluble, ginger beverage technology, applied in food ingredients containing natural extracts, functions of food ingredients, food science, etc., can solve problems such as difficulty in catering to public tastes, high turbidity of extracts, and unsuitability for food processing, etc., to achieve High content of soluble solids, the effect of increasing the content of soluble solids and retaining aromatic flavor

Pending Publication Date: 2019-04-05
广州广氏食品有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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.

Method used

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  • Water-soluble ginger beverage and preparation method thereof
  • Water-soluble ginger beverage and preparation method thereof
  • Water-soluble ginger beverage and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment

[0040] The embodiment of the present invention provides a kind of production technology of concentrated ginger juice, and it comprises the steps:

[0041] (1) Grinding the dried ginger slices into 20-40 mesh dried ginger powder;

[0042] (2) Mix dried ginger powder with water (see Table 1 for solid-liquid ratio), and then insert an ultrasonic extractor (model: Jiemeng YM-1024) for ultrasonic extraction for 20 minutes (see Table 1 for ultrasonic extraction power);

[0043] (3) Add neutral protease and cellulase for the first enzymolysis (enzyme amount, enzymolysis temperature and enzymolysis time see Table 1), then add α-amylase for the second enzymolysis (enzyme amount , enzymolysis temperature and enzymolysis time see Table 1);

[0044] (4) Heat up to 95-100°C, keep warm for 20 minutes, inactivate the enzyme, separate the solid-liquid from the feed liquid with a centrifuge, then filter the filtrate with a 500-mesh filter, and finally evaporate and concentrate the filtrate to...

Embodiment 4

[0063] The present embodiment 4 provides a kind of water-soluble ginger drink, and it is made up of the component of following percentage by weight: white granulated sugar 9%, the concentrated ginger juice of embodiment 1 2.5%, citric acid monohydrate 0.06%, sodium citrate 0.08%, Potassium sorbate 0.03% and the balance water.

[0064] The preparation method of described water-soluble ginger drink, comprises the steps:

[0065] (1) Dissolving sugar: add white granulated sugar to part of the water, stir and dissolve at 85°C;

[0066] (2) Addition of auxiliary materials: Add concentrated ginger juice, citric acid monohydrate, potassium sorbate and sodium citrate to the solution in step (1), stir to dissolve, then heat up to 95°C, and keep warm for 30 minutes;

[0067] (3) Filtration: filter the thick slurry obtained in step (2) with a 300-purpose filter bag, then cool down to normal temperature through an exchanger, and then send it into the batching tank;

[0068] (4) Constant...

Embodiment 5

[0072] Present embodiment 5 provides a kind of water-soluble ginger drink, and it is made up of the following components by weight percentage: white granulated sugar 11%, the concentrated ginger juice of embodiment 2 3.2%, citric acid monohydrate 0.1%, sodium citrate 0.04%, Potassium sorbate 0.05% and the balance water.

[0073] The preparation method of described water-soluble ginger drink, comprises the steps:

[0074] (1) Dissolving sugar: add white granulated sugar to part of the water, stir and dissolve at 85°C;

[0075] (2) Addition of auxiliary materials: Add concentrated ginger juice, citric acid monohydrate, potassium sorbate and sodium citrate to the solution in step (1), stir to dissolve, then heat up to 95°C, and keep warm for 30 minutes;

[0076] (3) Filtration: filter the thick slurry obtained in step (2) with a 300-purpose filter bag, then cool down to normal temperature through an exchanger, and then send it into the batching tank;

[0077] (4) Constant volum...

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Abstract

The invention discloses a water-soluble ginger beverage and a preparation method thereof. The water-soluble ginger beverage is prepared from the following components in percentage by weight: 8%-11% ofwhite granulated sugar, 1%-3.2% of a concentrated ginger juice, 0.04%-0.1% of citric acid monohydrate, 0.04%-0.1% of sodium citrate, 0.01%-0.05% of potassium sorbate and the balance of water, whereinthe concentrated ginger juice is a water-soluble extract obtained by ultrasonic extraction and biological enzymolysis. The water-soluble ginger beverage has the advantages of clear liquid, good stability, health care and refreshing effects, no spicy taste, rich nutrition and high public acceptance.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a water-soluble ginger beverage and a preparation method thereof. Background technique [0002] Water-soluble beverages mean that the nutrients and flavor substances in the beverages are all dissolved in water, and there are no suspended and solid substances in the beverages. Water-soluble beverages are clear solutions with good stability and other advantages. With the improvement of people's living standards, people pay more and more attention to food nutrition and their own health. For beverages, people no longer only want to quench their thirst, but urgently need diversification, convenience, nutrition and functionalization of beverages. . [0003] Ginger is a commonly used traditional Chinese medicine with both medicine and food. It not only has a wide range of health effects, but also has the characteristics of wide sources and low prices. Ginger is rich in nutrients. In addi...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L33/105A23L2/54
CPCA23L2/38A23L2/54A23L33/105A23V2002/00A23V2200/30A23V2250/21
Inventor 张建夫黄洁萍文水优倪军明卢振恒陆镇霆
Owner 广州广氏食品有限公司
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