Method for extracting substances capable of enhancing food flavor from fresh ginger

Abstract

The invention discloses a method for extracting substances capable of enhancing food flavor from ginger, which comprises the following steps: S1, fresh ginger: selecting fresh ginger meeting the standard, S2, peeling: removing the skin layer on the surface of the ginger, S3, cleaning: cleaning the peeled ginger, S4, high-temperature blanching: cleaning the cleaned ginger at high temperature, blanching, and cooling to room temperature. The method comprises the following steps: S1, extracting and collecting ethanol, S2, extracting and collecting ethanol, S5, extracting ethanol, S6, filtering, namely filtering the ethanol, S7, performing suction filtration, namely performing suction filtration on the treated ethanol, S8, performing evaporation and concentration, namely performing evaporation, concentration and collection on the ethanol subjected to suction filtration, and S9, fixing the volume, namely forming the concentrated ethanol. The method is designed through a single factor and an orthogonal test method, and is more fair and accurate than blind test at a factory end; according to the method, hot air and microwave methods are combined for the first time and assist the solution to extract the flavor raw materials, the influence of time and power on the extraction yield is singly investigated, and the method is high in reliability.

Description

Technical Field

[0001] The invention relates to the technical field of extracting food flavor substances, in particular to a method for extracting substances capable of enhancing food flavor from ginger. Background Art

[0002] Hot air drying is one of the modern drying methods. It is a drying method that blows hot air into an oven or drying room to speed up the air flow. It is widely used in crop drying production due to its high economic benefits and simple operation. However, it is difficult to accurately control the temperature of hot air, which will affect the drying quality of crops. Microwave-assisted extraction is a new extraction technology. By selecting a suitable solvent and redistributing the target extract between the solvent and the solid sample under the action of microwave energy, the extraction efficiency of the target compound is improved, and the target extract can be quickly separated from the matrix and enter the solvent, thereby improving the permeability of the solvent, accelerating the process of the target component entering the solvent, and promoting extraction. Hot air can effectively evaporate and drain the free water on the surface of the material, while microwave drying can effectively remove the water inside the material. The combination of the two can complement each other's advantages to reduce the drying cost and improve the efficiency and economy of the drying process.

[0003] Ginger is a perennial herbaceous perennial plant of the Zingiberaceae family, native to Southeast Asia. As a plant resource with medicinal and edible properties, the most important biologically active ingredients in ginger are ginger essential oil and ginger oleoresin. Most of the spicy ingredients in ginger are concentrated in ginger oleoresin, and gingerol is the general name for it. It is composed of a variety of active ingredients, mainly including phenolic components such as gingerol, gingerol and gingerone.

[0004] Gingerol refers to a mixture of various compounds that presents the characteristic spicy flavor of ginger. It is a viscous, semi-fluid, non-volatile substance. As one of the main nutrients in ginger, it is rich in various biological activities, such as anti-tumor, antibacterial, and blood pressure lowering. According to different functional groups, gingerol can be divided into different types such as gingerols, shogaols, gingerone phenols, gingeroleone, gingerdione, and gingerdiols.

[0005] At present, there are many methods for extracting gingerol, such as supercritical CO2 extraction, organic solvent extraction, steam distillation, cold pressing, etc., and the drying of ginger belongs to the pretreatment stage, which has a significant impact on the entire experimental process. During the drying process of fresh ginger, volatile flavor substances with small molecular weight and low boiling point will escape and be lost, resulting in a decrease in the content of ginger essential oil. At the same time, during the heating process, gingerol is converted into ginger ketone and shogaol, resulting in a decrease in the content of gingerol. Therefore, it is necessary to carry out preliminary pretreatment and dry the ginger. At present, the ginger drying processes include hot air drying, vacuum drying, microwave drying, infrared drying, and freeze drying. Hot air drying is the main method for drying ginger, which has the advantages of simple operation and low equipment investment. However, there are also disadvantages such as low drying efficiency, long drying time and poor product quality. In recent years, microwave drying has received widespread attention. Compared with hot air drying, it has the advantages of fast drying speed, energy saving and pollution-free. In order to shorten the drying time and improve product quality, the combined use of microwave and hot air drying has become one of the trends in combined drying research at home and abroad. In order to improve the yield of gingerol, the present invention uses high-temperature blanching to remove protease in the ginger pretreatment stage to retain gingerol to the greatest extent; and uses single factor and orthogonal experimental methods to investigate the yield of gingerol in hot air-microwave collaborative ethanol solvent extraction, confirm the optimal extraction process parameters, and provide a certain theoretical basis and technical support for improving the market competitiveness of ginger. Summary of the invention

[0006] The present invention provides a method for extracting substances capable of enhancing food flavor from ginger, which can effectively solve the problems raised in the above background technology.

[0007] To achieve the above object, the present invention provides the following technical solution: a method for extracting substances capable of enhancing food flavor from ginger, comprising the following steps:

[0008] S1. Fresh ginger: Select fresh ginger that meets the standards;

[0009] S2, peeling: remove the skin of the ginger surface;

[0010] S3. Wash: wash the peeled ginger;

[0011] S4, high temperature blanching: washing the washed ginger at high temperature and blanching;

[0012] S5, ethanol extraction: extracting and collecting ethanol;

[0013] S6, filtering: filtering the ethanol;

[0014] S7, filtration: filtering the treated ethanol;

[0015] S8, evaporation and concentration: the ethanol after filtration is evaporated and concentrated and collected;

[0016] S9, volume setting: the concentrated ethanol is molded.

[0017] According to the above technical scheme, the research on the preparation process parameters of gingerol in ginger involves a single factor experiment. Taking the gingerol yield as the evaluation index, the hot air temperature, ginger slice thickness, moisture content at the transition point, microwave power, microwave time, ethanol concentration, and solid-liquid ratio are respectively investigated to determine the optimal extraction process parameters.

[0018] According to the above technical scheme, the influence of hot air temperature on the extraction process: the hot air temperature was set to 5 factor levels of 40℃, 50℃, 60℃, 70℃ and 80℃ respectively, and a single factor experiment was carried out with ginger slice thickness of 4mm, conversion moisture content of 50%, microwave power of 480W, microwave time of 120s, ethanol concentration of 8%, and solid-liquid ratio of 1:40 (g:mL) to determine the optimal hot air temperature.

[0019] According to the above technical scheme, the influence of ginger slice thickness on the extraction process: five factor levels of ginger slice thickness of 2mm, 3mm, 4mm, 5mm and 6mm were adopted, and a single factor experiment was carried out with hot air temperature of 70℃, conversion moisture content of 50%, microwave power of 480W, microwave time of 120s, ethanol concentration of 80%, and solid-liquid ratio of 1:40 (g:mL) to determine the optimal ginger slice thickness.

[0020] According to the above technical scheme, the effect of conversion moisture content on the extraction process was determined by setting five factor levels of conversion moisture content at 20%, 30%, 40%, 50% and 60% respectively, and a single factor experiment was carried out with hot air temperature of 70°C, ginger slice thickness of 4mm, microwave power of 480W, microwave time of 120s, ethanol concentration of 80%, and solid-liquid ratio of 1:40 (g:mL) to determine the optimal conversion moisture content.

[0021] According to the above technical scheme, the effect of microwave power on the extraction process: five factor levels of microwave power of 120W, 240W, 360W, 480W, and 600W were set, and a single factor experiment was carried out with a hot air temperature of 70°C, a ginger slice thickness of 4mm, a conversion moisture content of 50%, a microwave time of 120s, an ethanol concentration of 80%, and a solid-liquid ratio of 1:40 (g:mL) to determine the optimal microwave power.

[0022] According to the above technical scheme, the effect of microwave time on the extraction process: five factor levels of microwave time of 30s, 60s, 90s, 120s, and 150s were set, and a single factor experiment was carried out with a hot air temperature of 70°C, a conversion moisture content of 50%, a ginger slice thickness of 4mm, a microwave power of 480W, an ethanol concentration of 80%, and a solid-liquid ratio of 1:40 (g:mL) to determine the optimal microwave time.

[0023] According to the above technical scheme, the influence of ethanol concentration on the extraction process: five factor levels of ethanol concentration of 50%, 60%, 70%, 80% and 90% were set, and a single factor experiment was carried out with a hot air temperature of 70°C, a conversion moisture content of 50%, a ginger slice thickness of 4mm, a microwave power of 480W, a microwave time of 120s, and a solid-liquid ratio of 1:40 (g:mL) to determine the optimal ethanol concentration.

[0024] According to the above technical scheme, five factor levels of solid-liquid ratio were set as 1:10 (g:ml), 1:20 (g:ml), 1:30 (g:ml), 1:40 (g:ml), and 1:50 (g:ml). A single factor experiment was carried out with a hot air temperature of 70°C, a conversion moisture content of 50%, a ginger slice thickness of 4mm, a microwave power of 480W, a microwave time of 120s, and an ethanol concentration of 80% to determine the optimal solid-liquid ratio.

[0025] According to the above technical scheme, based on the results of the single factor test, gingerol yield was used as the assessment index, hot air temperature, ginger slice thickness, moisture content at the transition point, microwave power, microwave time, ethanol concentration, and material-liquid ratio were used as the investigation factors, and an orthogonal test with seven factors and three levels was designed to determine the index method;

[0026] Determination of moisture content at transition point:

[0027] The calculation formula of moisture content at the conversion point is as follows:

[0028]

[0029] In formula (2.1):

[0030] Wt is the moisture content at the conversion point at time t (%);

[0031] m t is the mass of the ginger slice at time t (g);

[0032] m0 is the initial mass of the ginger slice (g);

[0033] w0 is the initial wet basis moisture content of ginger slices (%);

[0034] Determination of gingerol content:

[0035] Put dried ginger slices into a crusher, crush them and pass them through an 80-mesh sieve to obtain ginger powder. Accurately weigh the ginger powder and put it in a stoppered conical flask. Add anhydrous ethanol, sonicate in an ultrasonic cleaner with a power of 100, shake and filter. Transfer the filtrate, put it in a volumetric flask, make up to volume with anhydrous ethanol, use anhydrous ethanol as a blank, and measure the absorbance at a wavelength of 280nm.

[0036]

[0037] In formula (2.2): Y is the gingerol content (% dry basis);

[0038] 2.001 is the conversion coefficient of vanillin to gingerol;

[0039] V0 is the total volume of sample extract (mL);

[0040] V1 is the total volume of the sample solution to be measured (mL);

[0041] C is the concentration of vanillin (μg / mL);

[0042] V2 is the volume of filtrate absorbed during the measurement (mL);

[0043] m2 is the mass of ginger powder weighed (g);

[0044] W1 is the moisture content of ginger powder (% wet basis).

[0045] Compared with the prior art, the present invention has the following beneficial effects: the present invention is fairer and more accurate than blind trial at the factory end through single factor and orthogonal test method design; the present invention combines hot air and microwave methods for the first time and assists solution in extracting flavor raw materials, and separately investigates the effects of time and power on extraction yield; the method has high reliability; the experimental method involved in the present invention is convenient and the data is accurate, and has good operability and practicality; the present invention uses SPSS software to perform orthogonal test analysis on the obtained index data, and obtains the optimal process parameters for gingerol extraction, which shows that the data obtained by the present invention is objective and effective. BRIEF DESCRIPTION OF THE DRAWINGS

[0046] The accompanying drawings are used to provide further understanding of the present invention and constitute a part of the specification. They are used to explain the present invention together with the embodiments of the present invention and do not constitute a limitation of the present invention.

[0047] In the attached picture:

[0048] Figure 1 It is a schematic diagram of the method steps of the present invention;

[0049] Figure 2 is a standard curve diagram of vanillin of the present invention;

[0050] Figure 3 This is a graph showing the effect of hot air temperature on gingerol content of the present invention;

[0051] Figure 4 This is a graph showing the effect of ginger slice thickness on gingerol content of the present invention;

[0052] Figure 5 This is a graph showing the effect of the moisture content at the conversion point on the gingerol content of the present invention;

[0053] Figure 6 is a graph showing the effect of microwave power on gingerol content of the present invention;

[0054] Figure 7 This is a graph showing the effect of microwave time on gingerol content of the present invention;

[0055] Figure 8 is a graph showing the effect of ethanol concentration on gingerol content of the present invention;

[0056] Fig. 9 It is a graph showing the influence of the material-liquid ratio on the gingerol content of the present invention. DETAILED DESCRIPTION

[0057] The preferred embodiments of the present invention are described below in conjunction with the accompanying drawings. It should be understood that the preferred embodiments described herein are only used to illustrate and explain the present invention, and are not used to limit the present invention.

[0058] Example: Figure 1 As shown, the present invention provides a technical solution, a method for extracting substances capable of enhancing food flavor from ginger, comprising the following steps:

[0059] S1. Fresh ginger: Select fresh ginger that meets the standards;

[0060] S2, peeling: remove the skin of the ginger surface;

[0061] S3. Wash: wash the peeled ginger;

[0062] S4, high temperature blanching: washing the washed ginger at high temperature and blanching;

[0063] S5, ethanol extraction: extracting and collecting ethanol;

[0064] S6, filtering: filtering the ethanol;

[0065] S7, filtration: filtering the treated ethanol;

[0066] S8, evaporation and concentration: the ethanol after filtration is evaporated and concentrated and collected;

[0067] S9, volume setting: the concentrated ethanol is molded.

[0068] According to the above technical scheme, the research on the preparation process parameters of gingerol in ginger involves a single factor experiment. Taking the gingerol yield as the evaluation index, the hot air temperature, ginger slice thickness, moisture content at the transition point, microwave power, microwave time, ethanol concentration, and solid-liquid ratio are respectively investigated to determine the optimal extraction process parameters.

[0069] According to the above technical scheme, the influence of hot air temperature on the extraction process: the hot air temperature was set to 5 factor levels of 40℃, 50℃, 60℃, 70℃ and 80℃ respectively, and a single factor experiment was carried out with ginger slice thickness of 4mm, conversion moisture content of 50%, microwave power of 480W, microwave time of 120s, ethanol concentration of 8%, and solid-liquid ratio of 1:40 (g:mL) to determine the optimal hot air temperature.

[0070] According to the above technical scheme, the influence of ginger slice thickness on the extraction process: five factor levels of ginger slice thickness of 2mm, 3mm, 4mm, 5mm and 6mm were adopted, and a single factor experiment was carried out with hot air temperature of 70℃, conversion moisture content of 50%, microwave power of 480W, microwave time of 120s, ethanol concentration of 80%, and solid-liquid ratio of 1:40 (g:mL) to determine the optimal ginger slice thickness.

[0071] According to the above technical scheme, the effect of conversion moisture content on the extraction process was determined by setting five factor levels of conversion moisture content at 20%, 30%, 40%, 50% and 60% respectively, and a single factor experiment was carried out with hot air temperature of 70°C, ginger slice thickness of 4mm, microwave power of 480W, microwave time of 120s, ethanol concentration of 80%, and solid-liquid ratio of 1:40 (g:mL) to determine the optimal conversion moisture content.

[0072] According to the above technical scheme, the effect of microwave power on the extraction process: five factor levels of microwave power of 120W, 240W, 360W, 480W, and 600W were set, and a single factor experiment was carried out with a hot air temperature of 70°C, a ginger slice thickness of 4mm, a conversion moisture content of 50%, a microwave time of 120s, an ethanol concentration of 80%, and a solid-liquid ratio of 1:40 (g:mL) to determine the optimal microwave power.

[0073] According to the above technical scheme, the effect of microwave time on the extraction process: set the microwave time to 30s, 60s, 90s, 120s, and 150s at five factor levels, use hot air temperature of 70°C, conversion moisture content of 50%, ginger slice thickness of 4mm, microwave power of 480W, ethanol concentration of 80%, and solid-liquid ratio of 1:40 (g:mL) to conduct a single factor test to determine the optimal microwave time

[0074] According to the above technical scheme, the influence of ethanol concentration on the extraction process: five factor levels of ethanol concentration of 50%, 60%, 70%, 80% and 90% were set, and a single factor experiment was carried out with a hot air temperature of 70°C, a conversion moisture content of 50%, a ginger slice thickness of 4mm, a microwave power of 480W, a microwave time of 120s, and a solid-liquid ratio of 1:40 (g:mL) to determine the optimal ethanol concentration.

[0075] According to the above technical scheme, five factor levels of solid-liquid ratio were set as 1:10 (g:ml), 1:20 (g:ml), 1:30 (g:ml), 1:40 (g:ml), and 1:50 (g:ml). A single factor experiment was carried out with a hot air temperature of 70°C, a conversion moisture content of 50%, a ginger slice thickness of 4mm, a microwave power of 480W, a microwave time of 120s, and an ethanol concentration of 80% to determine the optimal solid-liquid ratio.

[0076] According to the above technical scheme, based on the results of the single factor test, gingerol yield was used as the evaluation index, hot air temperature, ginger slice thickness, moisture content at the transition point, microwave power, microwave time, ethanol concentration, and material-liquid ratio were used as the investigation factors, and an orthogonal experiment with seven factors and three levels was designed;

[0077] See Table 2-1:

[0078] 2-1 Orthogonal design of gingerol extraction process

[0079]

[0080] Methods for measuring indicators;

[0081] Determination of moisture content at transition point:

[0082] The calculation formula of moisture content at the conversion point is as follows:

[0083]

[0084] In formula (2.1):

[0085] Wt is the moisture content at the conversion point at time t (%);

[0086] m t is the mass of the ginger slice at time t (g);

[0087] m0 is the initial mass of the ginger slice (g);

[0088] w0 is the initial wet basis moisture content of ginger slices (%);

[0089] Determination of gingerol content:

[0090] Put dried ginger slices into a crusher, crush them and pass them through an 80-mesh sieve to obtain ginger powder. Accurately weigh the ginger powder and put it in a stoppered conical flask. Add anhydrous ethanol, sonicate in an ultrasonic cleaner with a power of 100, shake and filter. Transfer the filtrate, put it in a volumetric flask, make up to volume with anhydrous ethanol, use anhydrous ethanol as a blank, and measure the absorbance at a wavelength of 280nm.

[0091]

[0092] In formula (2.2): Y is the gingerol content (% dry basis);

[0093] 2.001 is the conversion coefficient of vanillin to gingerol;

[0094] V0 is the total volume of sample extract (mL);

[0095] V1 is the total volume of the sample solution to be measured (mL);

[0096] C is the concentration of vanillin (μg / mL);

[0097] V2 is the volume of filtrate absorbed during the measurement (mL);

[0098] m2 is the mass of the ginger powder weighed (g); W1 is the moisture content of the ginger powder (% wet basis).

[0099] Result analysis:

[0100] The standard curve of vanillin is as follows Figure 2 As shown;

[0101] Y=0.0.0668X+0.025, R2=0.9964, the correlation coefficient is high, indicating that the formula is highly reliable.

[0102] Study on the extraction process of gingerol by hot air-microwave assisted ethanol extraction:

[0103] Effect of different hot air temperatures on gingerol extraction:

[0104] This experiment compared the effect of hot air temperature on gingerol. The results are shown in Figure 3 ,Depend on Figure 3 It can be seen that the gingerol content in the sample first shows an upward trend with the increase of hot air temperature. When the hot air temperature reaches 70°C, the gingerol content begins to decrease. Therefore, hot air temperatures of 60°C, 70°C, and 80°C are selected for orthogonal experiments for further optimization.

[0105] Effect of different ginger slice thickness on gingerol extraction:

[0106] This experiment compared the effect of ginger slice thickness on gingerol content. The results are shown in Figure 4 ,Depend on Figure 4 It can be seen that the gingerol content in the sample first shows an upward trend with the increase of ginger slice thickness. When the thickness of the ginger slice reaches 4 mm, the gingerol content begins to decrease. Therefore, ginger slices with thicknesses of 3 mm, 4 mm, and 5 mm were selected for orthogonal experiments for further optimization.

[0107] Effect of moisture content at different transition points on gingerol extraction:

[0108] This experiment compared the effect of moisture content at the transition point on the gingerol content. The results are shown in Figure 5 ,Depend on Figure 5It can be seen that the gingerol content in the sample first shows an upward trend with the increase of the conversion point moisture content. When the conversion point moisture content is 40%, the gingerol content begins to decrease. Therefore, the conversion point moisture content of 40%, 50%, and 60% is selected for orthogonal experiment for further optimization.

[0109] Effect of different microwave powers on gingerol extraction:

[0110] This experiment compared the effect of microwave power on gingerol content. The results are shown in Figure 6 ,Depend on Figure 6 It can be seen that the gingerol content in the sample first shows an upward trend with the increase of microwave power. When the microwave power reaches 480 W, the gingerol content begins to decrease. Therefore, microwave powers of 360 W, 480 W, and 600 W are selected for orthogonal experiments for further optimization.

[0111] Effect of different microwave time on gingerol extraction:

[0112] This experiment compared the effect of microwave time on gingerol content. The results are shown in Figure 7 ,Depend on Figure 7 It can be seen that the gingerol content in the sample first showed an upward trend with the increase of microwave time. When the microwave time reached 90s, the gingerol content began to decrease. Therefore, the extraction temperatures of 90s, 120s, and 150s were selected for further optimization by orthogonal experiments.

[0113] Effect of different ethanol concentrations on gingerol extraction:

[0114] This experiment compared the effect of ethanol concentration on gingerol content. The results are shown in 8. Figure 8 It can be seen that the gingerol content in the sample first shows an upward trend with the increase of ethanol concentration. When the ethanol concentration reaches 70%, the gingerol content begins to decrease. Therefore, ethanol concentrations of 70%, 80%, and 90% were selected for orthogonal experiments for further optimization.

[0115] Effect of different material-liquid ratios on gingerol extraction:

[0116] This experiment compared the effect of material-liquid ratio on gingerol content. The results are shown in Fig. 9 ,Depend on Fig. 9 It can be seen that the gingerol content in the sample first shows an upward trend with the increase of the solid-liquid ratio. When the solid-liquid ratio reaches 1:30, the gingerol content begins to decrease. Therefore, the solid-liquid ratios of 1:30 (g:ml), 1:40 (g:ml), and 1:50 (g:ml) were selected for orthogonal experiments for further optimization.

[0117] Orthogonal test results:

[0118] Table 3-1 Results of orthogonal test of gingerol extraction process

[0119]

[0120]

[0121] Taking gingerol content as the investigation index, according to the size of the range, the primary and secondary effects of each factor are B>G>A>C>D>F>E, and the order of influence of each factor on the gingerol content is: ginger slice thickness>solid-liquid ratio>hot air temperature>conversion moisture content>microwave power>ethanol concentration>microwave time. The optimal combination is A2B2C1D2E2F1G1, that is, the optimal extraction process of gingerol is: hot air temperature 70℃, ginger slice thickness 4mm, conversion moisture content 40%, microwave power 480W, microwave time 120s, ethanol concentration 70%, and solid-liquid ratio of 1:30 (g:mL).

[0122] Verification test:

[0123] According to the optimal combination obtained from the orthogonal experiment, a verification experiment was carried out with a hot air temperature of 70°C, a ginger slice thickness of 4mm, a converted moisture content of 40%, a microwave power of 480W, a microwave time of 120s, an ethanol concentration of 70%, and a solid-liquid ratio of 1:30 (g:mL), and the final gingerol content was 1.83%.

[0124] (1) Single factor determination of gingerol content in hot air-microwave-assisted ethanol solution extraction process

[0125] Through single factor experiments, the optimal level results of seven factors were determined, namely, hot air temperature of 70℃, ginger slice thickness of 4mm, conversion moisture content of 40%, microwave power of 480W, microwave time of 120s, ethanol concentration of 70%, and solid-liquid ratio of 1:30 (g:mL), which provided an effective reference for the orthogonal experiment on the process research of gingerol content.

[0126] (2) Orthogonal experiment to optimize the hot air-microwave assisted ethanol solution extraction process for gingerol content

[0127] Through orthogonal test analysis and range analysis, the order of comprehensive influence of various factors on the gingerol extraction process is: ginger slice thickness > solid-liquid ratio > hot air temperature > conversion moisture content > microwave power > ethanol concentration > microwave time. The optimal production process parameters for gingerol extraction are determined as: hot air temperature 70℃, ginger slice thickness 4mm, conversion moisture content 40%, microwave power 480W, microwave time 120s, ethanol concentration 70%, solid-liquid ratio 1:30 (g:mL). Verification experiments were carried out, and the final gingerol content was 1.83%.

[0128] Finally, it should be noted that the above description is only a preferred example of the present invention and is not intended to limit the present invention. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art can still modify the technical solutions described in the aforementioned embodiments or replace some of the technical features therein by equivalents. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A method for extracting substances capable of enhancing food flavor from ginger, characterized in that: The steps include: S1. Fresh ginger: Select fresh ginger that meets the standards; S2, peeling: remove the skin of the ginger surface; S3. Wash: wash the peeled ginger; S4, high temperature blanching: washing the washed ginger at high temperature and blanching; S5, ethanol extraction: extracting and collecting ethanol; S6, filtering: filtering the ethanol; S7, filtration: filtering the treated ethanol; S8, evaporation and concentration: the ethanol after filtration is evaporated and concentrated and collected; S9, volume setting: the concentrated ethanol is molded.

2. A method for extracting substances capable of enhancing food flavor from ginger according to claim 1, characterized in that: The study on the preparation process parameters of gingerol in ginger involves single factor experiments. Taking the gingerol yield as the evaluation index, the hot air temperature, ginger slice thickness, moisture content at the transition point, microwave power, microwave time, ethanol concentration, and solid-liquid ratio were examined to determine the optimal extraction process parameters.

3. A method for extracting substances capable of enhancing food flavor from ginger according to claim 2, characterized in that: Effect of hot air temperature on extraction process: The hot air temperature was set at five factor levels of 40℃, 50℃, 60℃, 70℃ and 80℃, and a single factor experiment was carried out with ginger slice thickness of 4-5mm, conversion moisture content of 50%, microwave power of 480W, microwave time of 100-120s, ethanol concentration of 8%, and solid-liquid ratio of 1:40 (g:mL) to determine the optimal hot air temperature.

4. The method for extracting food flavor-enhancing substances from ginger according to claim 2, characterized in that: Effect of ginger slice thickness on the extraction process: A single factor experiment was conducted with five factor levels of ginger slice thickness of 2mm, 3mm, 4mm, 5mm and 6mm, a hot air temperature of 55-70℃, a conversion moisture content of 50%, a microwave power of 400-500W, a microwave time of 90-150s, an ethanol concentration of 65-85%, and a solid-liquid ratio of 1:40 (g:mL) to determine the optimal ginger slice thickness.

5. The method for extracting food flavor-enhancing substances from ginger according to claim 2, characterized in that: Effect of conversion moisture content on extraction process: Five factor levels of conversion moisture content were set at 20%, 30%, 40%, 50% and 60%, respectively. A single factor experiment was carried out with hot air temperature of 65-80℃, ginger slice thickness of 3-5mm, microwave power of 400-500W, microwave time of 90-150s, ethanol concentration of 80%, and solid-liquid ratio of 1:40 (g:mL) to determine the optimal conversion moisture content.

6. The method for extracting substances capable of enhancing food flavor from ginger according to claim 2, characterized in that: Effect of microwave power on extraction process: Five factor levels of microwave power were set at 120W, 240W, 360W, 480W, and 600W, and a single factor experiment was conducted with hot air temperature of 55-75℃, ginger slice thickness of 4-5mm, conversion moisture content of 50%, microwave time of 90-150s, ethanol concentration of 80%, and solid-liquid ratio of 1:40 (g:mL) to determine the optimal microwave power.

7. The method for extracting food flavor-enhancing substances from ginger according to claim 2, characterized in that: Effect of microwave time on extraction process: Five factor levels of microwave time were set at 30s, 60s, 90s, 120s, and 150s, and a single factor experiment was conducted with hot air temperature of 65-85℃, conversion moisture content of 50%, ginger slice thickness of 4mm, microwave power of 400-500W, ethanol concentration of 80%, and solid-liquid ratio of 1:40 (g:mL) to determine the optimal microwave time.

8. The method for extracting substances capable of enhancing food flavor from ginger according to claim 2, characterized in that: Effect of ethanol concentration on the extraction process: Five factor levels of ethanol concentration of 50%, 60%, 70%, 80% and 90% were set, and a single factor experiment was carried out with hot air temperature of 70°C, conversion moisture content of 50%, ginger slice thickness of 4mm, microwave power of 400-500W, microwave time of 120s, and solid-liquid ratio of 1:40 (g:mL) to determine the optimal ethanol concentration.

9. The method for extracting substances capable of enhancing food flavor from ginger according to claim 2, characterized in that: The material-liquid ratio was set at five factor levels of 1:10 (g:ml), 1:20 (g:ml), 1:30 (g:ml), 1:40 (g:ml), and 1:50 (g:ml). A single factor experiment was conducted with hot air temperature of 65-85°C, conversion moisture content of 50%, ginger slice thickness of 4mm, microwave power of 400-500W, microwave time of 100-150s, and ethanol concentration of 80% to determine the optimal material-liquid ratio.

10. The method for extracting substances capable of enhancing food flavor from ginger according to claim 2, characterized in that: According to the results of single factor test, gingerol yield was taken as the evaluation index, hot air temperature, ginger slice thickness, moisture content at the transition point, microwave power, microwave time, ethanol concentration, and material-liquid ratio were taken as the investigation factors, and an orthogonal test with seven factors and three levels was designed to determine the index method; Determination of moisture content at transition point: The calculation formula of moisture content at the conversion point is as follows: In formula (2.1): Wt is the moisture content at the conversion point at time t (%); m t is the mass of the ginger slice at time t (g); m0 is the initial mass of the ginger slice (g); w0 is the initial wet basis moisture content of ginger slices (%); Determination of gingerol content: Put dried ginger slices into a crusher, crush them, and then pass them through an 80-mesh sieve to obtain ginger powder. Accurately weigh the ginger powder and put it into a stoppered conical flask. Add anhydrous ethanol, sonicate in an ultrasonic cleaner with a power of 100, shake well and filter. Transfer the filtrate and put it into a volumetric flask. Make up the volume with anhydrous ethanol. Take anhydrous ethanol as a blank and measure the absorbance value at a wavelength of 280nm. In formula (2.2): Y is the gingerol content (% dry basis); 2.001 is the conversion coefficient of vanillin to gingerol; V0 is the total volume of sample extract (mL); V1 is the total volume of the sample solution to be measured (mL); C is the concentration of vanillin (μg / mL); V2 is the volume of filtrate absorbed during the measurement (mL); m2 is the mass of the ginger powder weighed (g); W1 is the moisture content of the ginger powder (% wet basis).

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