Preparation method of seasoning

Abstract

The invention discloses a preparation method of a seasoning. The preparation method comprises the following steps: step 1, preparing raw materials; step 2, cutting and processing; step 3, ultrasonic-assisted extraction; step 4, performing enzymolysis treatment; step 5, separating and filtering; and step 6, storing and packaging. By adopting an ultrasonic-assisted extraction technology, the extraction time of the ginger oil is remarkably shortened, and meanwhile, the extraction rate of effective components is increased, so that the production efficiency of each batch is greatly improved, and the production cost is reduced; enzymolysis treatment and temperature-controlled ultrasonic extraction are adopted, bioactive components and fragrance in the ginger oil are reserved to the maximum extent, loss of effective components caused by high temperature in a traditional method is effectively avoided, the flavor and nutritional value of a final product are remarkably improved, and the market competitiveness of the product is enhanced; through a refined extraction process and a strict filtering step, the finally obtained ginger oil is clear and transparent, few in impurities and higher in quality.

Description

Technical Field

[0001] The invention relates to the technical field of ginger oil preparation, in particular to a method for preparing a condiment. Background Art

[0002] Ginger oil is a plant oil extracted from the rhizome of ginger. It is widely used in cooking, medicine and aromatherapy for its unique aroma and flavor. The extraction methods of ginger oil mainly include steam distillation, solvent extraction and cold pressing, among which steam distillation is the most commonly used method. Ginger oil contains a variety of bioactive compounds, including zingiberene, gingerol and vetiverene, which give ginger oil antibacterial, anti-inflammatory, antioxidant and other biological activities. Ginger oil is used as a seasoning in cooking to add flavor to food, especially in Asian cuisine. In medicine, ginger oil is believed to have the effects of warming the body, promoting blood circulation, relieving indigestion and joint pain, and is often used in traditional Chinese medicine and natural therapy. In addition, ginger oil is also widely used in aromatherapy because of its unique aroma, which helps relieve stress and anxiety. Studies have shown that ginger oil may be beneficial in anti-inflammatory, digestive health and immune support, but it is necessary to pay attention to possible allergic reactions and dosage control when using it. Future research may focus on the targeted efficacy of different components of ginger oil on specific health problems, the effects of different extraction and processing methods on the quality and biological activity of ginger oil, and the application potential of ginger oil in antibacterial and antiviral aspects.

[0003] However, the existing technology still has major deficiencies, such as: Traditional ginger oil extraction methods usually rely on long-term heating or soaking, which causes the loss of active ingredients and aroma components in ginger during the extraction process. At the same time, traditional ginger oil extraction is often carried out at higher temperatures, and traditional methods of extraction at high temperatures can easily cause the active ingredients and aromatic substances in ginger oil to be destroyed. Summary of the invention

[0004] The object of the present invention is to provide a method for preparing a condiment to solve the problems raised in the above background technology.

[0005] To achieve the above object, the present invention provides the following technical solutions: A method for preparing a condiment comprises the following steps: Step 1: Prepare raw materials; Step 2: Cutting and processing; Step 3: Ultrasonic assisted extraction; Step 4: enzymatic treatment; Step 5: Separation and filtration; Step 6: Storage and packaging.

[0006] Preferably, the step 1: raw material preparation specifically includes: Material selection: Choose fresh organic ginger root to ensure the freshness and pollution-free of the ginger root. The moisture content of the ginger root should be between 75%-85% to ensure the extraction effect.

[0007] Cleaning: Wash the ginger root thoroughly with clean water to remove surface dirt and impurities. Use amylase solution to clean it to better remove residual pesticide components on the surface and ensure safety.

[0008] Preferably, the step 2: cutting and processing specifically includes: Cutting: Cut the cleaned ginger root into small pieces of about 1-2 cm to increase the surface area for the subsequent extraction process.

[0009] Drying: Slightly dry the cut ginger in a dryer at 60°C to reduce the moisture content to about 60% for subsequent extraction.

[0010] Preferably, the step three: ultrasonic-assisted extraction, specifically comprises: Set up ultrasonic extraction equipment: Select an ultrasonic device with a suitable frequency (20-40kHz) and control the temperature of the device at 40-60°C to avoid high temperature destroying the active ingredients in ginger.

[0011] Solvent preparation: Prepare food-grade vegetable oil in a weight ratio of 1:2 to ginger pieces to ensure adequate extraction.

[0012] Ultrasonic extraction: Mix the ginger pieces and vegetable oil, put them into ultrasonic extraction equipment, and perform ultrasonic treatment. The duration is set to 30-60 minutes. The ultrasonic vibration promotes the rupture of the ginger cell wall, making it easier to release the active ingredients.

[0013] Preferably, the step 4: enzymatic treatment specifically comprises: Enzyme selection: Add appropriate enzymes to further degrade the cellulose and pectin in ginger and improve the oil extraction rate.

[0014] Enzymatic hydrolysis conditions: Keep the enzymatic hydrolysis reaction at 40°C for 1-2 hours to ensure maximum enzyme activity.

[0015] Preferably, the step 5: separation and filtration specifically comprises: Centrifugal separation: The extracted mixed solution is centrifuged to separate the ginger oil and the solid residue.

[0016] Filtration: Use a stainless steel filter to further filter to remove tiny solid impurities to ensure the clarity and purity of the ginger oil.

[0017] Preferably, the step six: storage and packaging, specifically includes: Vacuum packaging: The filtered ginger oil is vacuum packed to prevent oxygen from entering and reduce oxidation reactions.

[0018] Labeling and storage: Label the production date, ingredients and instructions for use on the package and store in a cool and dry place to extend the shelf life.

[0019] Compared with the prior art, the present invention has the following beneficial effects: 1. Ultrasonic-assisted extraction technology significantly shortens the extraction time of ginger oil and improves the extraction rate of effective ingredients, which greatly improves the production efficiency of each batch and reduces production costs; 2. The enzymatic hydrolysis and temperature-controlled ultrasonic extraction are used to retain the bioactive components and aroma in ginger oil to the maximum extent, effectively avoiding the loss of active components caused by high temperature in traditional methods. The flavor and nutritional value of the final product are significantly improved, enhancing the market competitiveness of the product; 3. Through a refined extraction process and strict filtration steps, the ginger oil finally obtained is clear and transparent, with fewer impurities and higher quality. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] Figure 1 For the present invention;. DETAILED DESCRIPTION

[0021] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0022] See also Figure 1 , the present invention provides a technical solution: A method for preparing a condiment comprises the following steps: Step 1: Prepare raw materials; Step 2: Cutting and processing; Step 3: Ultrasonic assisted extraction; Step 4: enzymatic treatment; Step 5: Separation and filtration; Step 6: Storage and packaging.

[0023] Step 1: Raw material preparation, including: Material selection: Choose fresh organic ginger root to ensure the freshness and pollution-free of the ginger root. The moisture content of the ginger root should be between 75%-85% to ensure the extraction effect.

[0024] Cleaning: Wash the ginger root thoroughly with clean water to remove surface dirt and impurities. Use amylase solution to clean it to better remove residual pesticide components on the surface and ensure safety.

[0025] Observe the appearance of the ginger root to ensure that its surface is smooth, dry and without obvious damage. Press the ginger root gently with your hand to check for soft and rotten areas. Ensure that the ginger root is not moldy, rotten or has other signs of disease. Use your sense of smell to check the smell of the ginger root to ensure that it exudes a fresh ginger fragrance, rather than a moldy or rancid smell. Place the selected ginger root in a sink or container with flowing clean water, ensuring that the water flow can cover every part. Use a soft brush to gently scrub the surface of the ginger root for at least 5 minutes to remove attached soil, bacteria and other impurities. Dilute food-grade amylase at a concentration of 1% in an appropriate amount of warm water, such as adding 1 gram of amylase to 100 ml of water. Soak the washed ginger root in the diluted amylase solution to ensure that all the ginger root is immersed and let it stand for 10 minutes. During the soaking process, gently stir the ginger root to enhance the action of the enzyme to ensure that the residues and pesticides on the surface are effectively removed. After the soaking is completed, rinse the ginger root with running water for another 1-2 minutes to ensure that excess enzymes and residues are removed.

[0026] By using a diluted amylase solution, pesticide residues on the surface of ginger roots can be removed more effectively. Many traditional cleaning methods can only remove surface dirt, while amylase can decompose pesticide molecules attached to the surface of ginger roots, thereby reducing potential health risks. Direct cleaning with running water may not be enough to remove certain stubborn pollutants and harmful substances, and the use of enzymes can enhance the cleaning effect, ensure the safety and purity of ginger roots, ensure the high purity and pollution-free of ginger roots, and provide a good raw material basis for subsequent ultrasonic extraction and enzymatic hydrolysis, thereby further improving the extraction efficiency and the nutritional value of the product.

[0027] Step 2: Cutting and processing, including: Cutting: Cut the cleaned ginger root into small pieces of about 1-2 cm to increase the surface area for the subsequent extraction process.

[0028] Drying: Slightly dry the cut ginger in a dryer at 60°C to reduce the moisture content to about 60% for subsequent extraction.

[0029] Use a clean, sharp knife and cutting board. Make sure the cutting utensils are clean and sterilized to avoid cross contamination. Use a knife to cut the ginger root into small pieces of about 1-2 cm. The cutting should be kept even for the subsequent extraction process. Make sure that each piece of ginger is of similar thickness so that it is evenly heated during the extraction process to improve the extraction efficiency. The drying step is an optional step. Drying can be performed according to the suitability of the raw materials. Set the temperature of the dryer to 60°C and preheat to the set temperature. Place the cut ginger pieces evenly on the tray of the dryer, ensuring that there is enough space between the ginger pieces for air circulation. Start the dryer. The drying time is about 30-60 minutes. During the drying process, the state of the ginger pieces can be checked regularly to ensure that they are not over-dried and maintain a certain moisture content. After drying, take out the ginger pieces and cool them to room temperature for subsequent use. Cutting ginger root into small pieces can significantly increase its surface area, thereby improving the extraction rate of active ingredients. Traditional methods usually use whole pieces of ginger, which has low extraction efficiency and long extraction time. Small pieces of ginger can be soaked faster during ultrasonic extraction and enzymatic hydrolysis, promoting the release of active ingredients. Compared with uncut ginger root, cut ginger pieces can be more evenly exposed to ultrasound and enzymes, thereby improving the extraction effect. Through the optional drying step, the moisture content of ginger pieces can be effectively reduced. This helps to reduce the effect of moisture on the solubility of oils and fats during the extraction process, optimize the texture and aroma of ginger oil, and avoid quality problems caused by excessive moisture during the extraction process.

[0030] Step 3: Ultrasonic assisted extraction, including: Set up ultrasonic extraction equipment: Select ultrasonic equipment with appropriate frequency and control the temperature of the equipment at 40-60℃ to avoid high temperature destroying the active ingredients in ginger.

[0031] Solvent preparation: Prepare food-grade vegetable oil in a weight ratio of 1:2 to ginger pieces to ensure adequate extraction.

[0032] Ultrasonic extraction: Mix the ginger pieces and vegetable oil, put them into ultrasonic extraction equipment, and perform ultrasonic treatment. The duration is set to 30-60 minutes. The ultrasonic vibration promotes the rupture of the ginger cell wall, making it easier to release the active ingredients.

[0033] Equipment selection: Choose the appropriate ultrasonic extraction equipment, the operating frequency should be between 20-40 kHz. Lower frequencies (such as 20kHz) are suitable for the extraction of larger particles, while higher frequencies (such as 40 kHz) are suitable for the extraction of fine particles.

[0034] Temperature Control: Set the temperature of the equipment to 40-60°C. Temperature control can effectively prevent the thermal degradation of the active ingredients in ginger (such as gingerol, cosmosin, etc.) and maintain the integrity of its active ingredients.

[0035] Prepare vegetable oil: Choose food-grade vegetable oil, such as rapeseed oil or extra virgin olive oil. The ratio of the weight of the ginger to the vegetable oil is 1:2, that is, 100 grams of ginger requires 200 ml of vegetable oil. This ratio ensures sufficient extraction, and sufficient oil can effectively dissolve the active ingredients in ginger.

[0036] Hybrid Processing: Mix the chopped ginger pieces evenly with the prepared vegetable oil, making sure that the ginger pieces are completely immersed in the oil to facilitate subsequent ultrasonic treatment.

[0037] Ultrasonic treatment: Place the mixture in an ultrasonic extraction device and set the processing time to 30-60 minutes. Through the vibration of the ultrasonic wave, the microbubbles generated will expand and contract rapidly in the liquid, forming a "cavitation effect", which will effectively promote the rupture of the cell wall of the ginger piece, making it easier for the active ingredients in the ginger to be released into the oil.

[0038] Ultrasonic extraction technology combines the physical effect of sound waves with the dissolving effect of chemical solvents, which can greatly improve the extraction rate of effective ingredients. Compared with traditional immersion and thermal extraction methods, ultrasonic extraction can achieve higher extraction efficiency in a shorter time, reducing production time and cost. Since the temperature is controlled during the ultrasonic extraction process, thermal degradation caused by high temperature is reduced, the loss of effective ingredients is less, thereby improving the quality of the extract. The cavitation effect of ultrasound can ensure the uniform release of effective ingredients inside the ginger block, avoiding the local insufficient or uneven extraction that may occur in traditional methods. Due to the efficient extraction ability of ultrasound, the amount of vegetable oil required can be appropriately reduced, which reduces the cost of raw materials compared to traditional methods. By effectively extracting the active ingredients in ginger, we can ensure that the concentration of active ingredients in the final product is high, and the flavor and health functions of the product are more prominent. The application of ultrasonic extraction technology can enhance the added value of the product, making ginger oil more competitive in the market and attracting consumers' demand for efficient and natural products. The efficient extraction process can shorten the production cycle and improve production efficiency, thereby reducing production costs while meeting market demand.

[0039] Step 4: Enzymatic treatment, including: Enzyme selection: Add appropriate enzymes to further degrade the cellulose and pectin in ginger and improve the oil extraction rate.

[0040] Enzymatic hydrolysis conditions: Keep the enzymatic hydrolysis reaction at 40°C for 1-2 hours to ensure maximum enzyme activity.

[0041] Add appropriate enzymes: Choose appropriate enzymes, such as cellulase, usually with a concentration of 0.5%-1%. This enzyme can effectively degrade cellulose, pectin and other polymers in ginger, promoting the release of active ingredients.

[0042] Set up the enzymatic reaction conditions: Temperature control: Set the reaction temperature at 40°C, which is the temperature range where many enzymes are most active. Too high a temperature may cause enzyme inactivation and reduce the enzymatic effect.

[0043] Reaction time: Keep the enzymatic reaction for 1-2 hours. This time is enough for the enzyme to work and ensure that the cellulose and pectin in the ginger are fully degraded.

[0044] Reaction process: The mixture of ginger oil and vegetable oil obtained after ultrasonic extraction is placed in an appropriate reaction container, cellulase is added according to the set enzyme concentration, and the mixture is fully stirred. The reaction is maintained at a constant temperature of 40°C for 1-2 hours to ensure that the activity of the enzyme is fully exerted. After the reaction is completed, the activity of the enzyme can be stopped by heating or adjusting the pH.

[0045] Enzymatic hydrolysis can effectively degrade cellulose and pectin in ginger, which are often wrapped in the cell walls of ginger and hinder the release of active ingredients. Enzymatic hydrolysis can significantly improve the extraction rate of oil products. Since enzymatic hydrolysis can more thoroughly release the active ingredients of ginger, the aroma, flavor and health benefits (such as antioxidant and anti-inflammatory properties) of the final product will be significantly enhanced, improving the market competitiveness of the product. Compared with traditional high-temperature extraction methods, enzymatic hydrolysis can be carried out at a lower temperature, thereby reducing energy consumption and reducing the degradation of active ingredients caused by high temperature, maintaining the naturalness of the product. Enzymatic hydrolysis can be carried out under milder conditions, effectively reducing the side effects of physical and chemical treatments, protecting the characteristics of raw materials, and ensuring the stability of product quality. After adding the enzymatic hydrolysis step, the efficiency of the overall ginger oil extraction process is significantly improved. This means higher raw material utilization, reduced losses, and lower production costs.

[0046] Step 5: Separation and filtration, including: Centrifugal separation: The extracted mixed solution is centrifuged to separate the ginger oil and the solid residue.

[0047] Filtration: Use a stainless steel filter to further filter to remove tiny solid impurities to ensure the clarity and purity of the ginger oil.

[0048] Prepare the mixed liquid: Pour the enzymatically hydrolyzed ginger oil and vegetable oil mixed liquid into the centrifuge tube of the centrifuge, making sure not to exceed the maximum capacity of the centrifuge tube to avoid overloading.

[0049] Set centrifugation conditions: Speed: Set the centrifuge speed to 3500 rpm. This speed can effectively generate enough centrifugal force to separate the grease and sediment in the liquid. Time: Set the centrifugal time to 15 minutes. This time is enough to allow the solid matter in the mixed liquid to settle to the bottom and effectively separate the grease and sediment.

[0050] Separation results: After centrifugation, carefully remove the centrifuge tube, collect the supernatant (ginger oil) and discard the sediment (solid impurities) at the bottom.

[0051] Filtering steps: Choose filtering equipment: Use stainless steel filters or membrane filtration equipment for further filtration. These devices can effectively remove tiny solid impurities to ensure that the ginger oil is clear and pure.

[0052] Filtration process: Pour the collected ginger oil into the filter and use gravity or a pump to pass the oil through the filter medium. Monitor the filtration process to ensure a steady filtration rate and avoid clogging. Post-filtration processing: After the filtration is completed, collect the clear ginger oil and further check its transparency and purity to ensure that it meets the quality standards.

[0053] Compared with the traditional gravity sedimentation method, centrifugal separation technology can remove solid impurities in liquids more quickly and thoroughly, significantly improve separation efficiency, and reduce time and labor costs. After centrifugation and membrane filtration, the solid impurities and suspended particles in the ginger oil are reduced, and the clarity of the final product is increased, which improves the appearance quality of the product and enhances consumers' purchasing desire. Through effective separation and filtration, it is ensured that there will be no residual enzymes, solids or impurities in the ginger oil, which helps to maintain the flavor and aroma of the oil and avoid possible odors or sediments that affect product quality. The filtered ginger oil removes tiny particles and reduces the risk of precipitation or turbidity during subsequent storage and use, thereby improving the stability and shelf life of the product.

[0054] Step 6: Storage and packaging, including: Vacuum packaging: The filtered ginger oil is vacuum packed to prevent oxygen from entering and reduce oxidation reactions.

[0055] Labeling and storage: Label the production date, ingredients and instructions for use on the package and store in a cool and dry place to extend the shelf life.

[0056] Pour the filtered ginger oil into a specific vacuum packaging bag, being careful not to overfill it to facilitate the subsequent vacuuming operation. Use UV-proof materials (such as aluminum foil composite film) as packaging materials to prevent the effects of sunlight on the ginger oil, reduce photosensitivity reactions and oxidation, and clearly mark the production date, ingredients, usage methods, shelf life and storage instructions on the packaging to help consumers use and store the product correctly.

[0057] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A method for preparing a condiment, characterized in that: The steps include: Step 1: Raw material preparation; Step 2: Cutting and processing; Step 3: Ultrasonic assisted extraction; Step 4: enzymatic treatment; Step 5: Separation and filtration; Step 6: Storage and packaging.

2. The method for preparing a condiment according to claim 1, characterized in that: The step 1: raw material preparation, specifically includes: Material selection: Choose fresh organic ginger root to ensure the freshness and pollution-free of the ginger root. The moisture content of the ginger root should be between 75% and 85% to ensure the extraction effect. Cleaning: Wash the ginger root thoroughly with clean water to remove surface dirt and impurities. Use amylase solution to clean it to better remove residual pesticide components on the surface and ensure safety.

3. The method for preparing a condiment according to claim 2, characterized in that: The step 2: cutting and processing, specifically includes: Cutting: Cut the cleaned ginger root into small pieces of about 1-2 cm to increase the surface area for the subsequent extraction process; Drying: Slightly dry the cut ginger in a dryer at 60°C to reduce the moisture content to about 60% for subsequent extraction.

4. The method for preparing a condiment according to claim 3, characterized in that: The step three: ultrasonic-assisted extraction, specifically includes: Set up ultrasonic extraction equipment: select ultrasonic equipment with appropriate frequency and control the temperature of the equipment at 40-60℃ to avoid high temperature destroying the active ingredients in ginger; Solvent preparation: Prepare food-grade vegetable oil in a weight ratio of 1:2 to ginger pieces to ensure adequate extraction.

5. Ultrasonic extraction: Mix the ginger pieces and vegetable oil, put them into the ultrasonic extraction equipment, and perform ultrasonic treatment. The duration is set to 30-60 minutes. The ultrasonic vibration promotes the rupture of the ginger cell wall, making it easier to release the effective ingredients.

6. The method for preparing a condiment according to claim 1, characterized in that: The fourth step: enzymatic treatment, specifically comprising: Enzyme selection: Add appropriate enzymes to further degrade the cellulose and pectin in ginger and improve the oil extraction rate; Enzymatic hydrolysis conditions: Keep the enzymatic hydrolysis reaction at 40°C for 1-2 hours to ensure maximum enzyme activity.

7. The method for preparing a condiment according to claim 1, characterized in that: The step 5: separation and filtration specifically includes: Centrifugal separation: The extracted mixed solution is centrifuged to separate ginger oil and solid residue; Filtration: Use a stainless steel filter to further filter to remove tiny solid impurities to ensure the clarity and purity of the ginger oil.

8. The method for preparing a condiment according to claim 1, characterized in that: The step six: storage and packaging, specifically includes: Vacuum packaging: vacuum pack the filtered ginger oil to prevent oxygen from entering and reduce oxidation reaction; Labeling and storage: Label the production date, ingredients and instructions for use on the package and store in a cool and dry place to extend the shelf life.

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