Preparation method of ginger granules

Abstract

The invention discloses a preparation method of a ginger granule electuary, the ginger granule electuary is prepared from ginger as a raw material, and the ginger granule electuary is obtained by juicing and centrifuging the ginger and then carrying out low-temperature dehydration, powdering and granulation through a fluidized bed. The fresh ginger food is a novel fresh ginger food which is nutritional, sanitary and convenient to carry and eat. And gingerol is separated and removed when the ginger powder is prepared, so that the throat is not choked when the ginger powder is drunk, and the mouth feel is good.

Description

Technical Field

[0001] The invention belongs to the technical field of food, and particularly relates to a method for preparing a ginger granule granule. Background Art

[0002] Ginger is the fresh rhizome of Zingiber officinale Rosc., a plant of the ginger family. Ginger is grown in most parts of the country, and the ones with large, plump and tender pieces are preferred. It is an indispensable cooking product, snack food and health product in the daily life of the vast majority of Chinese people. Ginger contains 0.25% to 3.0% volatile oil, and the main components are gingerol (Zingiberol), Zin-giberene, Phellandrene, Camphene, Citral, Linalool, Methyl Heptenone, Nonanal, d-Borneol, etc. The aromatic components of ginger volatile oil include a-terpineol, citral-a and -b, β-sesquiphellandrene (β-Sesquiphellandrene), arcur-cumene, nerolidol and sesquiphellandrol (Sesquiphellandrol), etc. It is also reported that ginger contains 72 volatile components, including terpenes, sesquiterpenes, alcohols, aldehydes, ketones and esters, among which the main ones are 21.8% zingiberene, 9.4% geraniol, 9.9% geranial, 7.9% β-Bisabolene, 6.2% 1,8-Cinol, 5.6% a-Terpineol and 5.4% borneol.

[0003] Ginger is a product that helps boost yang. Since ancient times, Chinese medicine has always had the saying that "a man cannot live without ginger for a hundred days". There is a saying among the people: "Eating three slices of ginger in the morning is better than drinking ginseng soup", "Eat radish before going to bed and ginger after getting out of bed, and you don't need a doctor to prescribe medicine". In addition, the "Food Materia Medica" says that ginger can "connect the gods", and it can refresh the mind and have a refreshing effect. Modern scientific research has found that ginger contains a variety of volatile substances and compounds such as gingerol, and it also has antioxidant, anti-rheumatic, heart-strengthening, smoking cessation, and oral cleaning functions. Although ginger has various health-preserving merits enjoyed by both ancient and modern times, China and foreign countries, it is currently restricted by processing technology, equipment and other conditions and concepts. Most ginger products are currently sold in the form of various raw and crude processed ginger series products such as dried ginger, ginger slices, ginger shreds, sugar ginger, vinegar ginger, fermented ginger, five-flavor ginger and ginger drinks. Not only is the economic benefit relatively low, but the good functions of ginger are also not brought into play. In addition, for people with a cold constitution, eating ginger directly or eating ginger products is a common way. For example, people wash ginger as a condiment when eating, or use it to boil brown sugar ginger soup. Regardless of the washing and boiling processes, there are many inconveniences and it is not conducive to eating anytime and anywhere.

[0004] In order to conveniently consume ginger or its products, people have processed ginger by squeezing ginger juice, heating and concentrating it, and finally drying it into some granular beverage products. For example, the patent with publication number CN1272339 discloses a ginger sugar tea solid beverage made from ginger and brown sugar. The patent with publication number CN1981616 soaks ginger slices in water with a lower temperature, then soaks them in hot water, and finally cools them in room temperature water, then soaks the ginger slices in a mixture of honey and white sugar, and finally bakes the ginger slices to make honey ginger slices. The above processing technologies are relatively extensive and simple means, and the nutritional and health functional components of ginger have not been fully utilized, which is a pity. Summary of the invention

[0005] The invention aims to provide a preparation method and application of ginger granule granules. The invention is a novel ginger food which is nutritious, hygienic, and convenient to carry and eat.

[0006] To achieve the above object, the present invention adopts the following technical scheme: 1. A method for preparing ginger granules, the preparation method is carried out according to the following steps:

[0007] (1) fresh small yellow ginger is washed, drained for 10 to 15 hours, and the residue and impurities are removed before squeezing the juice. The obtained ginger juice is centrifuged for 8 to 12 minutes at a speed of 1000 to 2000 r / min to remove starch and fiber. The filtered clear liquid is centrifuged at high speed for 3 to 7 minutes at a speed of 2500 to 3500 r / min to separate the solid gingerol and the supernatant;

[0008] (2) taking the supernatant and performing pasteurization treatment, wherein the pasteurization sterilization condition is 70-75° C. for 50-55 min, observing the temperature deviation once every 15 minutes, and making corrections in time to obtain the sterilized ginger juice concentrate;

[0009] (3) adding 8-15% of the total weight of white sugar to the sterilized supernatant, stirring the mixture evenly, filtering the mixture through a 120-200 mesh sieve, and transferring the mixture to a fluidized bed for dehydration at 40-65° C. for 28-35 min to obtain product A;

[0010] (4) Take product A, grind it into powder, use a granulator to granulate it, finally form granules, pasteurize it, and package it after pasteurization to obtain ginger granules.

[0011] In the above step (1), fresh small yellow ginger is washed, drained for 11 to 13 hours, and the residue and impurities are removed before squeezing the juice. The ginger juice is centrifuged for 10 minutes at a speed of 1200-1700 r / min to remove starch and fiber. The filtered clear liquid is centrifuged at high speed for 5 minutes at a speed of 2800-3200 r / min to separate the solid gingerol and the supernatant.

[0012] Specifically, in the above step (1), fresh small yellow ginger is washed, drained for 12 hours, and the residue and impurities are removed before juicing. The ginger juice obtained is centrifuged for 10 minutes at a speed of 1600 r / min to remove starch and fiber. The filtered clear liquid is centrifuged at high speed for 5 minutes at a speed of 3000 r / min to separate the solid gingerol and the supernatant.

[0013] In the above step (3), 9-12% of the total weight of white sugar is added to the supernatant, and the particle size of the white sugar is 50-80 mesh. After mixing and stirring evenly, the mixture is filtered through a 140-180 mesh sieve and transferred to a fluidized bed for dehydration at a temperature of 45-60° C. for 30-33 minutes to obtain product A.

[0014] Specifically, in the above step (3), 10% of the total weight of white sugar is added to the supernatant, and the particle size of the white sugar is 60 mesh. After mixing and stirring evenly, the mixture is filtered using a 160-mesh sieve and transferred to a fluidized bed for dehydration at 50° C. for 30 minutes to obtain product A.

[0015] In the above step (4), the pasteurization sterilization conditions are to keep the mixture at 70°C for 8 to 12 minutes, and then raise the temperature to 75°C for 45 to 55 minutes.

[0016] Specifically, in the aforementioned step (4), the pasteurization sterilization conditions are: keeping the mixture at 70°C for 10 minutes, and then heating it to 75°C for 50 minutes.

[0017] Compared with the prior art, the present invention has the following beneficial effects:

[0018] (1) Using Guizhou Shuicheng small yellow ginger as raw material, a mature granular brewable food is prepared, which is convenient for carrying and use. The commercial old ginger soup solid beverage ginger tea is upgraded, reorganized and modified, and scientifically matched; a certain amount of high-quality protein and minerals, trace elements and dietary fiber and other nutrients are appropriately added to produce a granular granule dosage form of small yellow ginger nutritional and healthy food. In addition to the change in dosage form, the product also has a substantial improvement in function.

[0019] (2) The ginger granules of the present invention contain a large amount of gingerol A, which has the ability to slow down aging and can eliminate half of the aging cells in the body within just 2 days. At the same time, ginger contains a variety of volatile substances, which also have the functions of anti-oxidation, anti-rheumatic, cardiotonic, smoking cessation, oral cleaning, etc.

[0020] (3) When preparing ginger powder, gingerol is separated and removed, so it will not choke the throat when drinking and has a good taste.

[0021] (4) In order to ensure product quality, the food GMP standards are adopted in production conditions, and the specifications are strictly implemented to ensure clean operation, safety, hygiene, nutrition and convenience. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 : Photo of the finished product of Example 1;

[0023] Figure 2 : Example 1 Step (1) Centrifuge process;

[0024] Figure 3 : Example 1 step (1) separates and obtains supernatant. DETAILED DESCRIPTION

[0025] The present invention is described in detail with reference to the following specific embodiments.

[0026] Embodiment 1:

[0027] Preparation process:

[0028] (1) fresh small yellow ginger is washed, drained for 12 hours, and the residue and impurities are removed before juicing. The obtained ginger juice is centrifuged for 10 minutes at a speed of 1600 r / min to remove starch and fiber. The filtered clear liquid is centrifuged at a high speed for 5 minutes at a speed of 3000 r / min to separate solid gingerol and supernatant;

[0029] (2) taking the supernatant and performing pasteurization treatment, wherein the pasteurization sterilization condition is 70-75° C. for 50-55 min, observing the temperature deviation once every 15 minutes, and making corrections in time to obtain the sterilized ginger juice concentrate;

[0030] (3) adding 10% of the total weight of white sugar to the sterilized supernatant, the particle size of the white sugar being 60 mesh, mixing and stirring evenly, filtering with a 160-mesh sieve, transferring to a fluidized bed and dehydrating at 50° C. for 30 min to obtain product A;

[0031] (4) Take product A, grind it into powder, use a granulator to granulate it, and finally generate granules, which are pasteurized and sterilized. The pasteurization conditions are: keep it at 70°C for 10 minutes, then raise the temperature to 75°C and keep it at this temperature for 50 minutes. After pasteurization and sterilization, package it to obtain ginger granules.

[0032] Embodiment 2:

[0033] Preparation process:

[0034] (1) Wash fresh small yellow ginger, drain for 15 hours, remove residues and impurities, and then squeeze out the juice. The obtained ginger juice is centrifuged for 8 minutes at a speed of 1000 r / min to remove starch and fiber. The filtered clear liquid is centrifuged at high speed for 3 minutes at a speed of 2500 r / min to separate solid gingerol and supernatant;

[0035] (2) taking the supernatant and performing pasteurization treatment, wherein the pasteurization sterilization condition is 70-75° C. for 50-55 min, observing the temperature deviation once every 15 minutes, and making corrections in time to obtain the sterilized ginger juice concentrate;

[0036] (3) adding 15% of the total weight of white sugar to the sterilized supernatant, the particle size of the white sugar being 80 mesh, mixing and stirring evenly, filtering with a 120-mesh sieve, transferring to a fluidized bed and dehydrating at 65° C. for 35 min to obtain product A;

[0037] (4) Take product A, grind it into powder, use a granulator to granulate it, and finally generate granules, which are pasteurized. The pasteurization sterilization conditions are: keep it at 70°C for 12 minutes, then raise the temperature to 75°C and keep it at this temperature for 45 minutes. After pasteurization, package it to obtain ginger granules.

[0038] Embodiment 3:

[0039] (1) fresh small yellow ginger is washed, drained for 10 hours, and the residue and impurities are removed before juicing. The obtained ginger juice is centrifuged for 12 minutes at a speed of 2000 r / min to remove starch and fiber. The filtered clear liquid is centrifuged at a high speed for 7 minutes at a speed of 3500 r / min to separate solid gingerol and supernatant;

[0040] (2) taking the supernatant and performing pasteurization treatment, wherein the pasteurization sterilization condition is 70-75° C. for 50-55 min, observing the temperature deviation once every 15 minutes, and making corrections in time to obtain the sterilized ginger juice concentrate;

[0041] (3) adding 8% of the total weight of white sugar to the sterilized supernatant, the particle size of the white sugar being 50 mesh, mixing and stirring evenly, filtering with a 200-mesh sieve, transferring to a fluidized bed and dehydrating at 40° C. for 28 min to obtain product A;

[0042] (4) Take product A, grind it into powder, use a granulator to granulate it, and finally generate granules, which are pasteurized. The pasteurization conditions are: keep it at 70°C for 8 minutes, then raise the temperature to 75°C and keep it at this temperature for 55 minutes. After pasteurization, package it to obtain ginger granules.

[0043] Embodiment 4:

[0044] Preparation process:

[0045] (1) Wash fresh small yellow ginger, drain for 11 hours, remove residues and impurities, and then squeeze out the juice. The obtained ginger juice is centrifuged for 9 minutes at a speed of 1800 r / min to remove starch and fiber. The filtered clear liquid is centrifuged at a high speed for 4 minutes at a speed of 2900 r / min to separate solid gingerol and supernatant;

[0046] (2) taking the supernatant and performing pasteurization treatment, wherein the pasteurization sterilization condition is 70-75° C. for 50-55 min, observing the temperature deviation once every 15 minutes, and making corrections in time to obtain the sterilized ginger juice concentrate;

[0047] (3) adding 12% of the total weight of white sugar to the sterilized supernatant, the particle size of the white sugar being 70 mesh, mixing and stirring evenly, filtering with a 180-mesh sieve, transferring to a fluidized bed and dehydrating at 55° C. for 33 min to obtain product A;

[0048] (4) Take product A, grind it into powder, use a granulator to granulate it, and finally generate granules, which are pasteurized. The pasteurization sterilization conditions are 70°C for 9 minutes, then raised to 75°C for 50 minutes, and packaged after pasteurization to obtain ginger granules.

[0049] Embodiment 5:

[0050] Preparation process:

[0051] (1) washing fresh small yellow ginger, draining for 13 hours, removing residues and impurities, and squeezing out juice, centrifuging the obtained ginger juice for 11 minutes at a speed of 1200 r / min to remove starch and fiber, and then centrifuging the filtered clear liquid for 6 minutes at a speed of 3200 r / min to separate solid gingerol and supernatant;

[0052] (2) taking the supernatant and performing pasteurization treatment, wherein the pasteurization sterilization condition is 70-75° C. for 50-55 min, observing the temperature deviation once every 15 minutes, and making corrections in time to obtain the sterilized ginger juice concentrate;

[0053] (3) adding 9% of the total weight of white sugar to the sterilized supernatant, the particle size of the white sugar being 60 mesh, mixing and stirring evenly, filtering with a 140-mesh sieve, transferring to a fluidized bed and dehydrating at 55° C. for 30 min to obtain product A;

[0054] (4) Take product A, grind it into powder, granulate it, and finally form granules, which are then pasteurized. The pasteurization conditions are: keep it at 70°C for 11 minutes, then raise the temperature to 75°C and keep it at that temperature for 50 minutes. After pasteurization, package it to obtain ginger granules.

[0055] In order to verify the beneficial effects of the present invention, the inventors conducted a large number of experimental studies, and the experimental process and results are as follows:

[0056] 1. Recipe selection method

[0057] The raw materials of the product are small yellow ginger from Shuicheng, Guizhou. The ginger (also known as small yellow ginger) produced in Faer, Shuicheng County, Guizhou has full and plump tubers, complete shapes and consistent colors of the same variety, strong spicy flavor, and relatively high ginger volatile oil and gingerol content. According to the test, the volatile oil content of Faer ginger in Shuicheng County, Guizhou is 0.72%, while the volatile oil content of Guangxi ginger is 0.498%, and the volatile oil content of Shandong big meat ginger is 0.21%, which is the highest. In addition, the gingerol content of Faer ginger in Shuicheng County, Guizhou is 2.85%, which is comparable to Indian ginger (gingerol is 2.99%) and Jamaican ginger (gingerol is 2.86%). It is one of the three highest quality ginger varieties in the world. Small yellow ginger is one of the three famous gingers in the world, along with Jamaican ginger and Indian ginger.

[0058] 2. Routine quality inspection and sensory evaluation of ginger granules

[0059] 2.1 Sensory evaluation

[0060] The appearance, mouthfeel, texture and taste standards for sensory evaluation are shown in Table 1.

[0061] Table 1 Sensory evaluation standards

[0062]

[0063] Results: By comparison, it was found that the tastes of Examples 1 to 5 were all good, with the unique taste and smell of ginger juice, and no peculiar smell or odor.

Claims

1. A method for preparing ginger granules, characterized in that: The preparation method is carried out according to the following steps: (1) fresh small yellow ginger is washed, drained for 10 to 15 hours, and the residue and impurities are removed before squeezing the juice. The obtained ginger juice is centrifuged for 8 to 12 minutes at a speed of 1000 to 2000 r / min to remove starch and fiber. The filtered clear liquid is centrifuged at high speed for 3 to 7 minutes at a speed of 2500 to 3500 r / min to separate the solid gingerol and the supernatant; (2) taking the supernatant and performing pasteurization sterilization treatment, the pasteurization sterilization condition is 70-75° C. for 50-55 min, observing the temperature deviation once every 15 minutes, and correcting it in time to obtain the sterilized supernatant; (3) adding 8-15% of the total weight of white sugar to the sterilized supernatant, stirring the mixture evenly, filtering the mixture through a 120-200 mesh sieve, and transferring the mixture to a fluidized bed for dehydration at 40-65° C. for 28-35 min to obtain product A; (4) Take product A, grind it into powder, use a granulator to granulate it, finally form granules, pasteurize it, and package it after pasteurization to obtain ginger granules.

2. The method for preparing the ginger granules as claimed in claim 1, wherein: In the step (1), fresh small yellow ginger is washed, drained for 11 to 13 hours, and the residue and impurities are removed before squeezing the juice. The ginger juice obtained is centrifuged for 10 minutes at a speed of 1200-1700 r / min to remove starch and fiber. The filtered clear liquid is centrifuged at high speed for 5 minutes at a speed of 2800-3200 r / min to separate the solid gingerol and the supernatant.

3. The method for preparing the ginger granule granule as claimed in claim 2, wherein: In the step (1), fresh small yellow ginger is washed, drained for 12 hours, and juice is squeezed after removing residues and impurities. The obtained ginger juice is centrifuged for 10 minutes at a speed of 1600 r / min to remove starch and fiber. The filtered clear liquid is centrifuged at high speed for 5 minutes at a speed of 3000 r / min to separate and obtain solid gingerol and supernatant.

4. The method for preparing the ginger granule granule as claimed in claim 1, wherein: In the step (3), 9-12% of the total weight of white sugar is added to the supernatant, and the particle size of the white sugar is 50-80 mesh. After mixing and stirring evenly, the mixture is filtered using a 140-180 mesh sieve and transferred to a fluidized bed for dehydration at a temperature of 45-60° C. for 30-33 minutes to obtain product A.

5. The method for preparing the ginger granule granule as claimed in claim 4, characterized in that: In the step (3), 10% of the total weight of white sugar is added to the supernatant, and the particle size of the white sugar is 60 mesh. After mixing and stirring evenly, the mixture is filtered using a 160-mesh sieve and transferred to a fluidized bed for dehydration at 50° C. for 30 minutes to obtain product A.

6. The method for preparing the ginger granule granule as claimed in claim 1, characterized in that: In the step (4), the pasteurization sterilization conditions are: keeping the temperature at 70° C. for 8 to 12 minutes, and then heating to 75° C. for 45 to 55 minutes.

7. The method for preparing the ginger granule granule as claimed in claim 6, characterized in that: In the step (4), the pasteurization sterilization conditions are: keeping the temperature at 70°C for 10 minutes, and then raising the temperature to 75°C for 50 minutes.

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