A method for preparing high-juice ginger juice

Abstract

The application belongs to the technical field of ginger juice preparation, and specifically discloses a method for preparing ginger juice with high juice yield, which can effectively break the tissue cells of ginger slices by using ultrahigh pressure treatment, and can effectively improve the juice yield of the ginger slices by using gradient precooling treatment, ultrasonic treatment and complex enzyme hydrolysis treatment respectively after low-temperature oxygen isolation pulping, and the ginger juice product is prepared through filtration and ultrahigh-temperature instantaneous sterilization. The application provides a new way for the development of ginger juice with high juice yield, and has important significance for the improvement of the processing technology of ginger juice and the innovative development of products.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of ginger juice preparation, and in particular to a method for preparing high-yield ginger juice. BACKGROUND

[0002] The main preparation method of ginger extract is hot water extraction, which requires first steaming and softening the ginger, then pulping and extracting. The existing technology has a preservation and storage method for ginger juice processing, which improves the juice yield of ginger juice production through low-temperature freezing combined with complex enzyme hydrolysis, and ensures the leaching of effective components in the ginger juice. At the same time, the ginger juice is effectively stored through vacuum concentration combined with quick freezing and cold storage, which improves its preservation time, effectively prevents the deterioration of ginger juice, and reduces resource waste.

[0003] At present, the research on ginger juice preparation mainly focuses on the production of ginger juice by using conventional juicing and enzymolysis process. However, the ginger juice prepared by traditional process still has the problems of low juice yield, low quality, poor release of nutritional components, and poor product quality. SUMMARY

[0004] In order to solve the above technical problems, the present application provides a method for preparing high-yield ginger juice.

[0005] In order to achieve the above purpose, the present application is implemented according to the following technical scheme:

[0006] A method for preparing high-yield ginger juice, comprising the following steps:

[0007] S1, washing fresh ginger and slicing, then treating with 300-600MPa ultra-high pressure;

[0008] S2, adding water to the treated ginger slices and making pulp at 5-10℃ under low-temperature and oxygen isolation to obtain ginger juice slurry;

[0009] S3, gradient pre-cooling treatment of the ginger juice slurry to obtain ginger juice blocks;

[0010] S4, ultrasonic thawing treatment of the ginger juice blocks;

[0011] S5, enzymolysis treatment of the thawed ginger juice slurry with a complex enzyme composed of cellulase, hemicellulase and pectinase;

[0012] S6, filtration and clarification treatment of the enzymolyzed ginger juice slurry to collect the clarified liquid;

[0013] S7, sterilization treatment of the collected clarified liquid to obtain ginger juice products.

[0014] Further, the step S1 comprises:

[0015] The washed fresh ginger is cut into ginger slices with a thickness of 4-6 mm, and then is placed in a container and subjected to high pressure treatment in a high pressure treatment device at a pressure of 300-600 MPa for 6-10 min.

[0016] Further, the step S2 comprises:

[0017] The ginger slices treated in step S1 are added with water in a mass ratio of 1:10-40, and then are poured into a liquid nitrogen oxygen removal pulping device to carry out oxygen isolation pulping at a low temperature of 5-10 ℃, so as to obtain ginger juice slurry.

[0018] Further, the step S3 comprises:

[0019] The ginger juice slurry is subjected to treatment at a temperature of 8-10 ℃ for 10-20 min, at a temperature of 2-4 ℃ for 20-30 min, and at a temperature of -18 to -20 ℃ for 30-60 min, so as to obtain ginger juice frozen blocks.

[0020] Further, the step S4 comprises:

[0021] The ginger juice frozen blocks are subjected to ultrasonic thawing treatment under the conditions of an ultrasonic power of 100-500 W, a treatment time of 10-30 min, and an ambient temperature of 20 ℃.

[0022] Further, in the step S5, the composite enzyme is composed of cellulase, hemicellulase and pectinase in a mass ratio of 2:2:1, the addition amount of the composite enzyme in the thawed ginger juice slurry is 0.2%-0.4%, the enzyme hydrolysis temperature is 52 ℃, and the time is 50 min.

[0023] Further, the step S6 comprises:

[0024] The ginger juice slurry after enzyme hydrolysis is subjected to filtration at a temperature of 5-10 ℃, and then is left to stand to be clarified, and the clarified liquid is collected.

[0025] Further, the step S7 comprises:

[0026] The collected clarified liquid is subjected to sterilization by using a tube sterilization machine, the sterilization temperature is 90-125 ℃, and the time is 120-180 s, so as to obtain a ginger juice product.

[0027] Compared with the prior art, the high pressure treatment can effectively break the tissue cells of the ginger slices, the gradient precooling treatment, the ultrasonic treatment and the composite enzyme enzyme hydrolysis treatment after oxygen isolation pulping can effectively improve the juice yield of the ginger slices, and the ginger juice product is prepared through filtration and high temperature instantaneous sterilization. The present application provides a new way for the development of ginger juice with high juice yield, and has important significance for the improvement of the ginger juice processing technology and the innovative development of the product. BRIEF DESCRIPTION OF DRAWINGS

[0028] Figure 1 Juice yield of ginger juice prepared by different processing methods.

[0029] Figure 2 Quality evaluation of ginger juice prepared by different processing methods. DETAILED DESCRIPTION

[0030] In order to make the objectives, technical solutions and advantages of the present application clearer, the present application will be further described in detail below with reference to examples. The specific examples described herein are only used to explain the present application and do not limit the present application.

[0031] Example 1, preparation of ginger juice

[0032] S1, 10 kg of washed fresh ginger was cut into ginger slices with a thickness of 4-6 mm using an automatic slicing machine, and then placed in a container and put into an ultra-high pressure treatment device, and treated at a pressure of 400 MPa for 8 min;

[0033] S2, the ginger slices treated in step S1 were added with 100 kg of water and then poured into a liquid nitrogen oxygen removal pulping device, and oxygen was removed at a low temperature of 5-10 ℃ to obtain ginger juice slurry;

[0034] S3, the ginger juice slurry was placed at a temperature of 8 ℃ for 20 min, at a temperature of 4 ℃ for 30 min, and at a temperature of -20 ℃ for 60 min to obtain ginger juice frozen blocks;

[0035] S4, the ginger juice frozen blocks were subjected to ultrasonic thawing treatment under the conditions of ultrasonic power of 300 W, treatment time of 30 min, and ambient temperature of 20 ℃;

[0036] S5, the thawed ginger juice slurry was subjected to enzymatic hydrolysis treatment using a complex enzyme composed of cellulase, hemicellulase and pectinase; the complex enzyme was composed of cellulase, hemicellulase and pectinase in a mass ratio of 2:2:1, the addition amount of the complex enzyme in the thawed ginger juice slurry was 0.3%, the enzymatic hydrolysis temperature was 52 ℃, and the time was 50 min;

[0037] S6, the ginger juice slurry after enzymatic hydrolysis was filtered at a temperature of 8 ℃, and then left to stand to clarify, and the clarified liquid was collected;

[0038] S7, the collected clarified liquid was sterilized using a jacketed sterilizer, the sterilization temperature was 100 ℃, and the time was 150 s to obtain a ginger juice product.

[0039] Comparative Example 1, preparation of ginger juice

[0040] S1, 10 kg of washed fresh ginger was cut into ginger slices with a thickness of 5 mm using an automatic slicing machine;

[0041] S2, add 100 kg of water to the ginger slices after step S1 treatment, pour into the conventional pulping equipment, and obtain ginger juice slurry;

[0042] S3, sterilize the collected clarified liquid by using a jacketed sterilization machine, the sterilization temperature is 100℃, and the time is 150s, and obtain ginger juice product.

[0043] Preparation of ginger juice in Comparative Example 2

[0044] S1, 10 kg of washed fresh ginger is cut into ginger slices with a thickness of 5 mm by using an automatic slicing machine, and then placed in a container and treated in an ultra-high pressure treatment equipment under a pressure of 400 MPa for 8 min;

[0045] S2, add 100 kg of water to the ginger slices after step S1 treatment, pour into the conventional pulping equipment, and obtain ginger juice slurry;

[0046] S3, place the ginger juice slurry in a temperature of 8℃ for 20 min, a temperature of 4℃ for 30 min, and a temperature of -20℃ for 60 min, and obtain ginger juice frozen block;

[0047] S4, ultrasonic thawing treatment is performed on the ginger juice frozen block under the conditions of ultrasonic power of 300 W, treatment time of 30 min, and ambient temperature of 20℃;

[0048] S5, complex enzyme composed of cellulase, hemicellulase and pectinase is used for enzymatic hydrolysis treatment of the thawed ginger juice slurry; the complex enzyme is composed of cellulase, hemicellulase and pectinase in a mass ratio of 2:2:1, the addition amount of the complex enzyme in the thawed ginger juice slurry is 0.3%, the enzymatic hydrolysis temperature is 52℃, and the time is 50 min;

[0049] S6, filter the ginger juice slurry after enzymatic hydrolysis at a temperature of 8℃, and collect the clarified liquid;

[0050] S7, sterilize the collected clarified liquid by using a jacketed sterilization machine, the sterilization temperature is 100℃, and the time is 150s, and obtain ginger juice product.

[0051] Preparation of ginger juice in Comparative Example 3

[0052] S1, 10 kg of washed fresh ginger is cut into ginger slices with a thickness of 4-6 mm by using an automatic slicing machine, and then placed in a container and treated in an ultra-high pressure treatment equipment under a pressure of 400 MPa for 8 min;

[0053] S2, add 100 kg of water to the ginger slices after step S1 treatment, pour into the conventional pulping equipment, and obtain ginger juice slurry;

[0054] S3, the ginger juice slurry is placed at a temperature of -20℃ for 60 min to obtain ginger juice frozen blocks;

[0055] S4, the ginger juice frozen blocks are subjected to ultrasonic thawing treatment under the conditions of an ultrasonic power of 300 W, a treatment time of 30 min, and an ambient temperature of 20℃;

[0056] S5, the thawed ginger juice slurry is subjected to enzymatic hydrolysis treatment by using a composite enzyme composed of cellulase, hemicellulase, and pectinase; the composite enzyme is composed of cellulase, hemicellulase, and pectinase at a mass ratio of 2:2:1, the addition amount of the composite enzyme in the thawed ginger juice slurry is 0.3%, the enzymatic hydrolysis temperature is 52℃, and the time is 50 min;

[0057] S6, the ginger juice slurry after the enzymatic hydrolysis is filtered at a temperature of 8℃, and then is left to stand to be clear, and the clear liquid is collected;

[0058] S7, the collected clear liquid is sterilized by using a tube sterilization machine, the sterilization temperature is 100℃, and the time is 150 s to obtain a ginger juice product.

[0059] Preparation of ginger juice in Comparative Example 4

[0060] S1, 10 kg of washed fresh ginger is cut into ginger slices with a thickness of 4-6 mm by using an automatic slicing machine, and then is placed in a container and subjected to treatment in an ultra-high pressure treatment device under a pressure of 400 MPa for 8 min;

[0061] S2, the ginger slices after the treatment in step S1 are added with 100 kg of water, and then are poured into a liquid nitrogen oxygen removal pulping device to be pulped under low temperature and oxygen isolation at 5-10℃ to obtain a ginger juice slurry;

[0062] S3, the ginger juice slurry is placed at a temperature of 8℃ for 20 min, at a temperature of 4℃ for 30 min, and at a temperature of -20℃ for 60 min to obtain ginger juice frozen blocks;

[0063] S4, the ginger juice frozen blocks are subjected to ultrasonic thawing treatment under the conditions of an ultrasonic power of 300 W, a treatment time of 30 min, and an ambient temperature of 20℃;

[0064] S5, the ginger juice slurry is filtered at a temperature of 8℃, and then is left to stand to be clear, and the clear liquid is collected;

[0065] S6, the collected clear liquid is sterilized by using a tube sterilization machine, the sterilization temperature is 100℃, and the time is 150 s to obtain a ginger juice product.

[0066] Preparation of ginger juice in Comparative Example 5

[0067] S1. Cut 10kg of washed fresh ginger into slices with a thickness of 4-6mm using an automatic slicer. Place the slices in a container and then place them in an ultra-high pressure processing device. Process them under a pressure of 400MPa for 8 minutes.

[0068] S2. Add 100 kg of water to the ginger slices processed in step S1 and pour them into a liquid nitrogen oxygen removal pulping device. Pulping is carried out at a low temperature of 5-10℃ to obtain ginger juice slurry.

[0069] S3. The ginger juice slurry is treated at 8℃ for 20 min, at 4℃ for 30 min, and at -20℃ for 60 min to obtain ginger juice jelly blocks.

[0070] S4. Thaw the ginger juice jelly naturally at an ambient temperature of 20℃.

[0071] S5. Enzymatic hydrolysis of thawed ginger juice slurry was carried out using a complex enzyme composed of cellulase, hemicellulase and pectinase. The complex enzyme was composed of cellulase, hemicellulase and pectinase in a mass ratio of 2:2:1. The mass of the complex enzyme added to the thawed ginger juice slurry was 0.3%, the enzymatic hydrolysis temperature was 52℃ and the time was 50min.

[0072] S6. After filtering the enzymatically hydrolyzed ginger juice slurry at 8℃, let it stand to clarify and collect the clarified liquid.

[0073] S7. The collected clarified liquid is sterilized using a sleeve sterilizer at a temperature of 100℃ for 150 seconds to obtain ginger juice product.

[0074] Ginger juice products were prepared using the methods of Example 1 and Comparative Examples 1-5, respectively, and the juice yield was calculated for each method. The juice yield was calculated using the following formula for the methods of Example 1, Comparative Examples 2, 3, and 5: Juice Yield % = (Ginger Juice Mass - 100 - 0.3) / Fresh Ginger Mass × 100. The juice yield was calculated using the following formula for the methods of Comparative Examples 1 and 4: Juice Yield % = (Ginger Juice Mass - 100) / Fresh Ginger Mass × 100. The results of the juice yield of ginger juice prepared by different treatment methods are shown below. Figure 1 As shown, by Figure 1 It can be seen that the juice yield is highest when the method of the present invention is used.

[0075] The quality of the ginger juice products prepared by the methods of Example 1 and Comparative Examples 1-5 was evaluated. The specific process of quality evaluation was as follows: the color, aroma, taste and shape of the ginger juice prepared by the above methods were scored by sensory evaluation method (the total score for each item is 5 points).

[0076] Evaluation results as follows Figure 2 As shown, by Figure 2It can be known that the quality of the ginger juice product is best when the method is used.

[0077] The technical scheme of the present application is not limited to the above specific embodiments, and any technical transformation based on the technical scheme of the present application falls within the protection scope of the present application.

Claims

1. A method of preparing high-juice yield ginger juice, characterized by, The method comprises the following steps: S1, washing fresh ginger slices and then performing 300-600 MPa ultra-high pressure treatment; S2, adding water to the treated ginger slices and then performing low-temperature oxygen isolation pulping at 5-10 DEG C to obtain ginger juice slurry; S3, gradient pre-cooling treatment of the ginger juice slurry: placing the ginger juice slurry at a temperature of 8-10 DEG C for 10-20 min, at a temperature of 2-4 DEG C for 20-30 min, and at a temperature of -18 to -20 DEG C for 30-60 min to obtain ginger juice frozen blocks; S4, ultrasonic thawing treatment of the ginger juice frozen blocks; S5, enzymatic treatment of the thawed ginger juice slurry by using a composite enzyme composed of cellulase, hemicellulase and pectinase; S6, filtration and clarification treatment of the enzymatically treated ginger juice slurry to collect the clarified liquid; S7, sterilization treatment of the collected clarified liquid to obtain a ginger juice product.

2. The method of producing high-juice-yield ginger juice according to claim 1, characterized by, The step S1 comprises: The washed fresh ginger is cut into ginger slices with a thickness of 4-6 mm, and then placed in a container and subjected to 300-600 MPa pressure treatment in an ultra-high pressure treatment device for 6-10 min.

3. The method of producing high-juice-yield ginger juice according to claim 2, characterized by, The step S2 comprises: The ginger slices treated in step S1 are added with water in a mass ratio of 1:10-40, and then poured into a pulping device to perform low-temperature oxygen isolation pulping at 5-10 DEG C to obtain ginger juice slurry.

4. The method of producing high-juice-yield ginger juice according to claim 3, characterized by, The step S4 comprises: The ginger juice frozen blocks are subjected to ultrasonic thawing treatment under the conditions of an ultrasonic power of 100-500 W, a treatment time of 10-30 min, and an ambient temperature of 20 DEG C.

5. The method of producing high-juice-yield ginger juice according to claim 1, characterized by, In step S5, the composite enzyme is composed of cellulase, hemicellulase and pectinase in a mass ratio of 2:2:1, the thawed ginger juice slurry is added with the composite enzyme in an amount of 0.2%-0.4% by mass, the enzymatic treatment is performed at a temperature of 52 DEG C for 50 min.

6. The method of producing high-juice-yield ginger juice according to claim 5, characterized by, The step S6 comprises: The enzymatically treated ginger juice slurry is filtered and then allowed to stand to clarify at a temperature of 5-10 DEG C, and the clarified liquid is collected.

7. The method of producing high-juice-yield ginger juice according to claim 6, characterized by, The step S7 comprises: The collected clarified liquid is sterilized by using a jacket sterilizer at a temperature of 90-125 DEG C for 120-180 s to obtain a ginger juice product.

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