Fragrance-enhancing and pungency-removing ginger and chayote pulping method and low-GI fruit and vegetable juice

Abstract

The invention relates to a ginger and chayote pulping method capable of improving fragrance and removing pungency and a low-GI fruit and vegetable juice, and the ginger and chayote pulping method capable of improving fragrance and removing pungency comprises the following steps: mixing ginger and chayote, performing primary crushing, then adding water and cellulase, performing enzymolysis under a stirring condition, after enzymolysis is finished, heating to 80-90 DEG C, performing secondary crushing, and performing secondary crushing to obtain a chayote pulp; and after the crushing is finished, adding citric acid, continuously stirring for 35-55 minutes, then adding Vc, immediately pulping, and carrying out solid-liquid separation to obtain the ginger and chayote pulp. According to the preparation method, the dissolution effect of gingerol and aroma substances in the GI fruit and vegetable juice is improved, the content of gingerol and the aroma of ginger are improved, and meanwhile, the peppery taste of ginger and the green and astringent taste of chayote are reduced, so that the fruit and vegetable juice which is rich in ginger aroma, low in peppery taste, sour, sweet, delicious, good in palatability, low in GI value and low in GL value is prepared, and the fruit and vegetable juice meets the low-GI food standard.

Description

Technical Field

[0001] This invention belongs to the field of fruit and vegetable beverage preparation technology, specifically relating to a method for blending ginger and chayote to enhance aroma and reduce spiciness, and a low-GI fruit and vegetable juice. Background Technology

[0002] Currently, low-GI fruit and vegetable juice products on the market typically reduce their GI value through additional processes such as diluting the original fruit and vegetable juice, adding or partially adding sweeteners, and adding dietary fiber. However, diluting the original fruit and vegetable juice leads to a dilution and blandness of the product's nutrition and flavor; the addition of sweeteners can cause a bitter aftertaste, thus affecting the flavor; and the addition of dietary fiber can also affect the product's aroma and texture. These additional processing measures seriously affect the product's flavor, texture, and palatability. In addition, added dietary fiber may increase the risk of bloating and grain allergies. How to prepare low-GI fruit and vegetable juices with excellent taste and flavor and good palatability without adding sweeteners or dietary fiber has become a challenge and pain point for the industry.

[0003] In recent years, ginger and lemon have attracted much attention due to their unique active substances. Lemon, rich in vitamin B2 and lemon polyphenols, has the characteristic of slowing gastric emptying and thus delaying hunger. Lemon polyphenols can inhibit α-glucosidase activity, thereby slowing down the breakdown and absorption of carbohydrates in the intestines. Ginger, rich in gingerol and other active ingredients, has the potential to improve insulin sensitivity. Therefore, both have great potential to be made into low-GI fruit and vegetable drinks. However, while gingerol in ginger exerts its activity, its spiciness also limits its consumption by people who do not eat spicy food or eat less spicy food. Therefore, the key to preparing low-GI fruit and vegetable juice with excellent taste and flavor is to reduce the spiciness of the product while retaining the gingerol in ginger.

[0004] The purpose of this invention is to develop a method for juicing ginger to enhance aroma and reduce spiciness, as well as a low-GI fruit and vegetable juice that retains gingerol in the juice while reducing its spiciness. Summary of the Invention

[0005] The purpose of this invention is to overcome the defects in the prior art and provide a method for making ginger pulp that enhances aroma and reduces spiciness, as well as a low-GI fruit and vegetable juice. The juice has a rich ginger aroma, moderate spiciness, good palatability, and low GI.

[0006] To achieve the above objectives, the technical solution adopted by the present invention is as follows: A method for blending ginger and chayote to enhance aroma and reduce spiciness includes the following steps: After mixing ginger and chayote, crush them once, then add water and cellulase, and carry out enzymatic hydrolysis under stirring conditions. After the enzymatic hydrolysis is completed, heat to 80-90℃ for a second crushing. After crushing, add citric acid, continue stirring for 35-55 minutes, then add vitamin C, and immediately pulp. Separate the solid and liquid to obtain ginger and chayote pulp.

[0007] As a further technical solution, the ginger used is small yellow ginger, and the mass ratio of ginger to chayote is 1:1.8.

[0008] As a further technical solution, the water used is distilled water, added at a material-to-liquid ratio of 1g:5mL.

[0009] As a further technical solution, the amount of cellulase added is 0.03-0.06 mg / L.

[0010] As a further technical solution, the amount of citric acid added is 0.08-0.16%.

[0011] As a further technical solution, the amount of vitamin C added is 100 ppm.

[0012] As a further technical solution, the enzymatic hydrolysis temperature is 40-55 degrees Celsius, the enzymatic hydrolysis time is 30-45 minutes, and the stirring speed is 30-40 rpm.

[0013] As a further technical solution, solid-liquid separation adopts a separation method of first filtering and then centrifugation; the sieve used for filtering is a 40-80 mesh sieve, and the centrifugation speed is 35-65 rpm.

[0014] A low-GI fruit and vegetable juice comprises the following ingredients by weight: Ginger and chayote puree: 24.5%; Lemon juice: 8%; Concentrated pineapple juice: 1.2%; Concentrated winter melon compound juice: 27%; Yellow carrot puree: 13%, water to balance; The ginger-chayote pulp is prepared according to the ginger-chayote pulping method described above for enhancing aroma and reducing spiciness.

[0015] A method for preparing a low-GI fruit and vegetable juice includes: mixing ginger chayote pulp and lemon juice, then sequentially adding concentrated pineapple juice, concentrated winter melon compound juice, and yellow carrot pulp, then adding distilled water to make up the volume, stirring at 45-70 rpm for 20-40 minutes, homogenizing, sterilizing, and filling at low temperature to obtain the low-GI fruit and vegetable juice.

[0016] As a further technical solution, the homogenization pressure is 11-18 MPa, the sterilization is carried out by UHT sterilization, the UHT sterilization temperature is 101-117℃, the time is ≥30s, and the low temperature filling temperature is 1-7℃.

[0017] Compared with the prior art, the beneficial effects of the present invention are as follows: This invention uses various fruits and vegetables such as ginger, lemon, chayote, carrot, and pineapple as raw materials to prepare low-GI fruit and vegetable juice. Ginger contains active ingredients such as gingerol, and gingerol has the potential to improve insulin sensitivity. Lemon is rich in vitamin B and lemon polyphenols, and has the characteristic of delaying gastric emptying. Both show great potential in preparing low-GI beverages, achieving stable blood sugar levels. However, while gingerol in ginger exerts its active effects, its spiciness limits its consumption by people who do not eat spicy food or eat very little spicy food. To solve this problem, this invention adds chayote during the ginger blending process, and... Before blending, ginger and chayote are crushed and hydrolyzed with cellulase to promote the release of chayote cell contents (such as pectin, polysaccharides, and soluble proteins). During the blending process, the chayote cell contents adsorb and encapsulate gingerol in ginger, resulting in a ginger-chayote juice that retains a high gingerol content while reducing its spiciness, greatly improving the palatability of the fruit and vegetable juice. In addition, chayote is a low-calorie, high-fiber fruit and vegetable, rich in nutrients such as vitamin C, potassium, and zinc, and also plays a role in assisting antioxidation and regulating digestive function.

[0018] In summary, this invention produces a low-GI fruit and vegetable juice using various fruits and vegetables such as ginger, lemon, chayote, carrot, and pineapple as raw materials. Combined with its unique ginger-chayote pulping process, which employs a mixed pulping method and utilizes chayote cellulase to encapsulate and absorb gingerol from the cell contents, this process improves the dissolution of gingerol and aroma compounds in the GI fruit and vegetable juice, increases gingerol content and ginger aroma, while reducing the spiciness of ginger and the astringency of chayote. This results in a fruit and vegetable juice with a rich ginger aroma, moderate spiciness, excellent palatability, and a low GI value, meeting low-GI food standards. Detailed Implementation

[0019] The technical solution of the present invention will be clearly and completely described below with reference to specific embodiments. Obviously, the described embodiments are only some embodiments of the present invention, not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0020] Unless otherwise specified, all raw materials used in this invention are commercially available. Example 1

[0021] A low-GI fruit and vegetable juice, the preparation method of which includes the following steps: Step 1: Pulping or juicing: 1) Preparation of ginger and chayote pulp: A method for pulping ginger and chayote to enhance aroma and reduce spiciness is used, specifically including: Step a, Selection and cleaning: Remove rotten fruit from ginger and chayote, cut off small bruised parts, wash them with tap water, rinse and brush them until clean, and set aside. Step b, enzymatic hydrolysis: After cleaning the ginger and chayote, add them to the feeding tank at a mass ratio of 1:1.8. After crushing once with a fruit hammer crusher, add distilled water at a material-to-liquid ratio of 1g:5mL, and add cellulase to a final concentration of 0.04mg / L. Perform enzymatic hydrolysis under stirring conditions of 30-40 rpm, at a temperature of 40-55℃, for a time of 30-45min. Step c, Pulping: After enzymatic hydrolysis, the liquid is heated to 80-90℃ and crushed a second time using a fruit hammer crusher. Citric acid is then added to a final concentration of 0.10% (W / V). After stirring for 35-55 minutes, vitamin C is added to a final concentration of 100ppm. The mixture is then immediately pulped using a fruit and vegetable pulper. After pulping, the mixture is first passed through a 40-80 mesh sieve and then centrifuged at 35-65 rpm to remove residue and impurities. The supernatant is concentrated to 1 / 6 of its original volume and pasteurized at 80℃ for 30 seconds to obtain ginger and chayote pulp. This pulp is then frozen and stored at -18℃ for later use.

[0022] 2) Lemon juice preparation: After washing the lemons with tap water, disinfect them with 120ppm sodium hypochlorite, then remove rotten fruit and cut off small bruised areas. Rinse and brush them, then bubble them with RO water until clean. Crush them (cage crusher), then add vitamin C to a final concentration of 1000ppm for color protection. Then press them with a belt press, filter them through an 80-mesh vibrating screen, heat the filtrate at 80℃ for 30s to inactivate enzymes, then cool them to 10℃, homogenize them at 30MPa, filter them through a 100-mesh pipe, pasteurize them at 80℃ for 30s, degas them at 0.6-0.7MPa pressure, fill them at a low temperature below 10℃, and freeze them at -18℃ for later use.

[0023] 3) Preparation of concentrated pineapple juice: After peeling and cleaning the pineapple, add vitamin C (100mg of vitamin C per 100g of pineapple) and crush and pulp it using a fruit hammer crusher. Filter the pulp using parallel 60-mesh and 80-mesh screens. Concentrate the filtrate to 1 / 5 of its original volume and cool it to 10-20℃ to obtain concentrated pineapple juice. Store it frozen at -18℃ for later use.

[0024] 4) Preparation of concentrated winter melon compound juice: After cleaning the winter melon and seed melon, mix them at a mass ratio of winter melon to seed melon of 2:0.7 and crush them into pulp using a fruit hammer crusher. Then filter the pulp through parallel 60-mesh and 80-mesh screens. Concentrate the filtrate to 1 / 6 of its original volume to obtain concentrated winter melon compound juice. Store it frozen at -18℃ for later use.

[0025] 5) Preparation of yellow carrot pulp: After cleaning the yellow carrots, crush and pulp them using a fruit hammer crusher. Filter the pulp using parallel 60-mesh and 80-mesh screens, pasteurize at 80℃ for 30 seconds to obtain yellow carrot pulp, and freeze and store at -18℃ for later use.

[0026] Step 2, Mixing 1) Formula: Ginger and chayote puree: 24.5%; Lemon juice: 8%; Concentrated pineapple juice: 1.2%; Concentrated winter melon compound juice: 27%; Yellow carrot puree: 13%; Water to balance.

[0027] 2) Method: Mix ginger chayote pulp and lemon juice, then add concentrated pineapple juice, concentrated winter melon compound juice and yellow carrot pulp in sequence, then add distilled water to make up the volume, stir at 45-70 rpm for 20-40 minutes, homogenize at 15 MPa, sterilize at 103-115 °C using UHT sterilization for 30 seconds, and fill at 1-7 °C to obtain low-GI fruit and vegetable juice.

[0028] Example 2: Effects of pulping or juicing methods on gingerol content and sensory properties in ginger and chayote juice I. Experimental Methods Experiment 1: The preparation of ginger and chayote puree includes the following steps: Step a, picking and cleaning: Same as in Example 1; Step b, enzymatic hydrolysis: After cleaning the ginger and chayote, add them to the feeding tank at a mass ratio of 1:1.8. After crushing once with a fruit hammer crusher, add distilled water at a material-to-liquid ratio of 1g:5mL, and add cellulase to a final concentration of 0.04mg / L. Perform enzymatic hydrolysis under stirring conditions of 30-40 rpm, at a temperature of 40-55℃, for a time of 30-45min. Step c, pulping: After enzymatic hydrolysis, the liquid is heated to 80-90℃ and crushed a second time using a fruit hammer crusher. Citric acid is then added to a final concentration of 0.10% (W / V). After stirring for 35-55 minutes, vitamin C is added to a final concentration of 100ppm. The mixture is then immediately pulped using a fruit and vegetable pulper. After pulping, the mixture is first passed through a 40-80 mesh sieve and then centrifuged at 35-65 rpm to remove residue and impurities. The supernatant is concentrated to 1 / 6 of its original volume and pasteurized at 80℃ for 30 seconds to obtain ginger and chayote pulp.

[0029] Experimental Group 2: The preparation of ginger and chayote puree includes the following steps: Step a, picking and cleaning: Same as in Example 1; Step b, primary crushing: After cleaning the ginger and chayote, put them into the feeding tank at a mass ratio of ginger to chayote of 1:1.8. After primary crushing with a fruit hammer crusher, add distilled water at a material-to-liquid ratio of 1g:5mL, and stir at 30-40 rpm for 30-45 minutes at 40-55℃. Step c, secondary crushing and pulping: After stirring, the liquid is heated to 80-90℃ and subjected to secondary crushing using a fruit hammer crusher. Citric acid is then added to a final concentration of 0.08-0.16% (W / V). Stirring continues for 35-55 minutes, followed by the addition of vitamin C to a final concentration of 100ppm. The mixture is then immediately pulped using a fruit and vegetable pulper. After pulping, the mixture is first passed through a 40-80 mesh sieve and then centrifuged at 35-65 rpm to remove residue and impurities. The supernatant is concentrated to 1 / 6 of its original volume and pasteurized at 80℃ for 30 seconds to obtain ginger and chayote pulp.

[0030] Experimental Group 3 The preparation of ginger and chayote pulp includes the following steps: Same as in Example 1, except that cellulase and pectinase are used for enzymatic hydrolysis in the step, wherein the final concentration of cellulase is 0.04 mg / L and the final concentration of pectinase is 0.02 mg / L.

[0031] Experimental Group 4: The preparation of ginger and chayote juice includes the following steps: the same as in Example 1, except that citric acid is not added.

[0032] Experimental Group 5: The preparation of ginger and chayote puree includes the following steps: Step 1, Sorting and Cleaning: Same as Example 1; Step 2, Pre-treatment: Weigh out the ginger and chayote at a ratio of 1:1.8, wash them thoroughly and remove surface moisture, then set aside. Step 3, pulping: 1) Ginger pulping: Step a, Enzymatic hydrolysis: Add small yellow ginger to the feeding tank, crush it once using a fruit and vegetable pulper, add distilled water at a material-to-liquid ratio of 1g:5mL, and add cellulase to a final concentration of 0.03-0.06mg / L. Perform enzymatic hydrolysis under stirring conditions of 30-40 rpm, with a hydrolysis temperature of 40-55℃ and a hydrolysis time of 30-45min. Step b, pulping: After enzymatic hydrolysis, heat the liquid to 80-90℃ and use a fruit and vegetable pulper for secondary crushing. Then add citric acid to a final concentration of 0.08-0.16% (W / V), continue stirring for 35-55 minutes, add vitamin C to a final concentration of 100ppm, and then immediately use a fruit hammer crusher for pulping. After pulping, first pass the pulp through a 40-80 mesh sieve, and then centrifuge at a speed of 35-65 rpm to remove residue and impurities, and obtain ginger juice. 2) Chayote pulp: Same as ginger pulping in 1) above, except that chayote is used instead of ginger to obtain chayote pulp; Step 3, Compounding: Mix ginger juice and chayote pulp and stir evenly. After homogenization at 12±1 MPa, concentrate to 1 / 6 of the original volume and pasteurize at 80℃ for 30 seconds to obtain ginger chayote pulp.

[0033] Experimental Group Six: The preparation of ginger and chayote juice includes the following steps: the same as the four experimental groups, except that citric acid is not added.

[0034] Experimental Group 7: The preparation of ginger and chayote puree includes the following steps: Step a, picking and cleaning: Same as in Example 1; Step b, Pretreatment: Weigh out the ginger and chayote at a ratio of 1:1.8, wash them thoroughly and remove surface moisture, then set aside. Step c, Juicing: 1) Ginger pulping: Add small yellow ginger to the feeding tank, crush it once using a fruit and vegetable pulper, add distilled water at a material-to-liquid ratio of 1g:5mL, and keep it at 40-55℃ for 30-45min with stirring at 30-40 rpm. Then, raise the temperature of the liquid to 80-90℃ and crush it a second time using a fruit and vegetable pulper. Then, add citric acid to a final concentration of 0.08-0.16% (W / V), continue stirring for 35-55min, add vitamin C to a final concentration of 100ppm, and then immediately pulp it using a fruit hammer crusher. After pulping, first pass it through a 40-80 mesh sieve, and then centrifuge it at a speed of 35-65 rpm to remove the residue and impurities, and obtain ginger juice. 2) Chayote pulp: Same as ginger pulping in 1) above, except that chayote is used instead of ginger to obtain chayote pulp; Step d, compounding: Mix ginger juice and chayote pulp and stir evenly. After homogenization at 12±1 MPa, concentrate to 1 / 6 of the original volume and pasteurize at 80℃ for 30 seconds to obtain ginger chayote pulp.

[0035] II. Detection Indicators and Detection Methods The gingerol content of each experimental group was tested, and the sensory evaluation of ginger aroma, spiciness, chayote green taste and sweetness was carried out. The results are shown in Table 2. in, Method for determining gingerol content: See the paper: Methodological study on the determination of 6-gingerol content in Luoping small yellow ginger by Yang Han et al., Journal: Yunnan Journal of Traditional Chinese Medicine and Materia Medica; DOI: CNKI:SUN:YZYY.0.2019-09-025; Sensory evaluation: Scoring was conducted according to the sensory evaluation criteria shown in Table 1, and the average of all scores was taken as the final result. The aroma, spiciness, astringency, and sweetness of ginger, chayote were assessed by evaluators. Ten food professionals were selected as evaluators, who had undergone sensory evaluation training, excluded those with taste or smell disorders, were in good health, and had no bad habits such as smoking or excessive drinking. They possessed strong discrimination and high sensitivity to color, aroma, and taste. All samples were coded with a three-digit random number, and the temperature of each group of samples was uniformly maintained at 10-15℃, served in white transparent glass cups. Patients rinsed their mouths with warm water before the sensory evaluation to maintain oral freshness. The evaluation results are shown in Table 2.

[0036] Table 1

[0037] II. Results and Analysis Table 2

[0038] As can be seen from the data in Table 2: 1) In the experimental group of this invention, ginger and chayote were enzymatically hydrolyzed, which promoted the dissolution of gingerol and ginger aroma components, and increased the gingerol content and ginger aroma in the ginger-chayote pulp. In addition, the experimental group also used cellulase to enzymatically hydrolyze and pulp ginger and chayote together. The cell contents (such as pectin, polysaccharides, soluble proteins, etc.) released after the enzymatic hydrolysis and cell wall breaking of chayote can fully adsorb and encapsulate gingerol. Under the high gingerol content, the spiciness of ginger-chayote pulp was reduced, making it more palatable. In addition, the addition of citric acid also helps to further reduce the spiciness. Although it will also increase the astringency of chayote, the degree is not significant.

[0039] 2) Compared with Experiment 1, Experiment 2 lacked the cellulase hydrolysis process, resulting in a reduced dissolution effect of gingerol and ginger aroma components. Therefore, the gingerol content and ginger aroma in its ginger-chayote pulp were reduced. In addition, due to the lack of enzymatic hydrolysis, a sufficient amount of chayote cell contents was not formed. Therefore, even though it also used the process of pulping ginger and chayote together, it could not effectively adsorb and encapsulate gingerol. Thus, although its gingerol content was reduced, its ginger spiciness was increased. In Experiment 3, although the cell wall breaking effect was better and the chayote sweetness was better after adding more pectinase, the adsorption and encapsulation effect of chayote pectin was reduced due to enzymatic hydrolysis, resulting in a significant increase in its gingerol spiciness.

[0040] 3) Citric acid has the effect of enhancing astringency and reducing spiciness. Compared with the first group, the fourth group did not add citric acid. Therefore, the astringency of the chayote was slightly improved, but the spiciness was significantly enhanced.

[0041] 4) Experiment 5 used a process in which ginger and chayote were enzymatically hydrolyzed and pulped separately and then mixed together. Although there was sufficient chayote cell contents, the two were not pulped together, which was insufficient to promote the adsorption and encapsulation of gingerol by the chayote cell contents. Therefore, compared with Experiment 1, its ginger spiciness was significantly increased. In addition, since it was also enzymatically hydrolyzed, compared with Experiment 2 and Experiment 7, which did not undergo enzymatic hydrolysis, its gingerol content and ginger aroma were both improved.

[0042] 5) Compared to Group 5, Group 6 did not add citric acid. Therefore, although the astringency of the chayote was improved, its spiciness was significantly increased.

[0043] 6) Experiment 7 used the traditional technique of separating ginger juice extraction and chayote pulping before recombining. Since it did not undergo an enzymatic hydrolysis process, the extraction efficiency of gingerol and ginger aroma components was lower than that of Experiment 1. Furthermore, due to the lack of an enzymatic hydrolysis process, there was not enough chayote cell contents to adsorb and encapsulate gingerol, resulting in a strong ginger spiciness that was not only higher than that of Experiment 1 but also higher than that of Experiment 4.

[0044] Example 3: Effects of ginger species on gingerol content and sensory properties in ginger and chayote juice I. Test Materials Ginger and Chayote Pulp: See the preparation of ginger and chayote pulp in Example 1; the difference is that the types of ginger in each experimental group are different, namely young ginger-1, young ginger-2, young ginger-3, Jerusalem artichoke, sand ginger, galangal, white ginger, small yellow ginger, fragrant ginger, and tiger claw ginger. Among them, the maturity of young ginger-1, young ginger-2, and young ginger-3 increases in that order.

[0045] II. Sensory Evaluation Following the method described in Example 2, the ginger aroma, spiciness, chayote astringency, and sweetness of the ginger chayote pulp prepared in each experimental group were evaluated by the evaluators. The results are shown in Table 3.

[0046] III. Results and Analysis Table 3

[0047] As shown in Table 3, when using small yellow ginger, the ginger-chayote juice has the strongest ginger aroma and the lowest spiciness, the lowest astringent taste of chayote, and the best sweetness. Therefore, small yellow ginger is the preferred ginger raw material for low-GI fruit and vegetable juice.

[0048] Example 4: Effects of the ratio of ginger to chayote on the gingerol content, spiciness, and sensory properties of ginger-chayote juice I. Test Materials Experiments 1-6: Same as Experiment 1 in Example 2, except that, in order to ensure that the amount of ginger raw material used in the unit amount of ginger and chayote pulp in each group is consistent, the amount of ginger is fixed, and water is added at a ratio of 1g:14mL to ginger to water instead of 1g:5mL to the total amount of ginger and chayote to water in Experiment 1 of Example 2; in addition, the weight ratio of ginger to chayote is also different, and the specific weight ratio is shown in Table 4.

[0049] II. Indicator Testing The gingerol content and spiciness of each experimental group were tested, and the sensory evaluation of ginger aroma, spiciness, chayote green taste and sweetness was carried out. The gingerol content, spiciness test and sensory evaluation methods are described in Example 2, and the results are shown in Table 4.

[0050] III. Results Table 4

[0051] The data from experiments 1-6 in Table 4 show that when the ratio of ginger to chayote is 1:(1.5-2), the ginger aroma, spiciness, astringency, and sweetness of the chayote are all good, and it has no significant adverse effect on the dissolution of gingerol. Therefore, while reducing the amount of chayote reduces the astringency, it also significantly reduces the sweetness. Most importantly, the chayote content decreases, resulting in insufficient chayote cell contents (pectin, polysaccharides, soluble...). Gingerol is adsorbed and encapsulated by proteins such as chayote, which significantly enhances its spiciness. However, when the amount of chayote is increased, although there is enough chayote cell content to adsorb and encapsulate gingerol, further reducing the spiciness of ginger, the astringency of chayote is also significantly increased, making it unable to meet the requirements of palatability. Therefore, this invention selects a ginger-to-chayote mass ratio of 1:(1.5-2) for the pulping of ginger and chayote, with the best effect achieved when the ginger-to-chayote mass ratio is 1:1.8.

[0052] Example 5: Effects of the dosage of various fruit and vegetable juices on sensory properties I. Experimental Methods Experiment 1: Low-GI fruit and vegetable juice prepared in Example 1.

[0053] Experiments 2-5: The preparation method of low-GI fruit and vegetable juice includes the following steps: same as Experiment 1, the differences are shown in Table 6.

[0054] II. Sensory Evaluation The GI values ​​of each experimental group were measured, and the fruit and vegetable juices were sensory evaluated. The results are shown in Table 6. GI value detection: WS / T 652-2019 Method for determining the glycemic index of food; Sensory evaluation method: Scoring was conducted according to the sensory evaluation criteria shown in Table 5. The aroma, spiciness, astringency, sourness, texture, and overall palatability of ginger were assessed by the evaluators, with the average of each indicator used as the overall score. Ten food professionals were selected as evaluators. These evaluators underwent sensory evaluation training, and those with taste or smell disorders were excluded. The evaluators were in good health, had no smoking or alcohol abuse habits, and possessed strong discrimination and high sensitivity to color, aroma, and taste. All samples were coded with a three-digit random number. The temperature of each group of samples was uniformly set at 20℃, and they were placed in white transparent glass cups. Rinsing the mouth with warm water before the sensory evaluation was to keep the oral cavity fresh.

[0055] Table 5

[0056] III. Results and Analysis Table 6

[0057] As shown in Table 6, the fruit and vegetable juice beverage prepared by this invention has a typical lemon-ginger mixed fruit and vegetable juice flavor with lemon as the main flavor and ginger aroma as the auxiliary flavor. In terms of color, it presents a typical natural lemon juice and ginger juice mixed color. In terms of taste, it has a moderate lemon acidity and a moderate ginger warmth and spiciness, with a slightly sweet aftertaste. In terms of texture, there is fruit pulp sediment, no visible impurities, and a smooth mouthfeel. In terms of efficacy, blood sugar fluctuations are small (expressed as GI value) within half an hour to two hours after drinking.

[0058] The embodiments described above are merely preferred embodiments of the present invention, and not an exhaustive list of all possible implementations of the present invention. Any obvious modifications made by those skilled in the art without departing from the principles and spirit of the present invention should be considered to be included within the scope of protection of the claims of the present invention.

Claims

1. A method for blending ginger and chayote into a paste to enhance aroma and reduce spiciness, characterized in that, Includes the following steps: After mixing ginger and chayote, crush them once, then add water and cellulase, and carry out enzymatic hydrolysis under stirring conditions. After the enzymatic hydrolysis is completed, heat to 80-90℃ for a second crushing. After crushing, add citric acid and continue stirring for 35-55 minutes. Then add vitamin C, immediately pulp, and separate the solid and liquid to obtain ginger and chayote pulp.

2. The method for enhancing the aroma and reducing the spiciness of ginger and chayote pulp according to claim 1, characterized in that, The ginger used is small yellow ginger, and the mass ratio of ginger to chayote is 1:1.

8.

3. The method for enhancing the aroma and reducing the spiciness of ginger and chayote pulp according to claim 1, characterized in that, The water used is distilled water, added at a ratio of 1g:5mL.

4. The method for enhancing the aroma and reducing the spiciness of ginger and chayote pulp according to claim 1, characterized in that, The amount of cellulase added is 0.03-0.06 mg / L.

5. The method for enhancing the aroma and reducing the spiciness of ginger and chayote pulp according to claim 1, characterized in that, The amount of citric acid added is 0.08-0.16%.

6. The method for enhancing the aroma and reducing the spiciness of ginger and chayote pulp according to claim 1, characterized in that, The recommended addition amount of Vitamin C is 100 ppm.

7. The method for enhancing the aroma and reducing the spiciness of ginger and chayote pulp according to claim 1, characterized in that, The enzymatic hydrolysis temperature is 40-55 degrees Celsius, the enzymatic hydrolysis time is 30-45 minutes, and the stirring speed is 30-40 rpm.

8. The method for enhancing the aroma and reducing the spiciness of ginger and chayote pulp according to claim 1, characterized in that, Solid-liquid separation is achieved by first filtering and then centrifuging; the sieve used for filtration is a 40-80 mesh sieve, and the centrifugation speed is 35-65 rpm.

9. A low-GI fruit and vegetable juice, characterized in that, The raw materials include the following percentages by weight: Ginger and chayote puree: 24.5%; Lemon juice: 8%; Concentrated pineapple juice: 1.2%; Concentrated winter melon compound juice: 27%; Yellow carrot puree: 13%, water to balance; The ginger-chayote pulp is prepared according to the ginger-chayote pulping method for enhancing aroma and removing spiciness as described in any one of claims 1-8.

10. A method for preparing a low-GI fruit and vegetable juice, characterized in that, After mixing ginger chayote puree and lemon juice, add concentrated pineapple juice, concentrated winter melon compound juice and yellow carrot puree in sequence, then add distilled water to make up the volume, stir at 45-70 rpm for 20-40 minutes, homogenize, sterilize and fill at low temperature to obtain low GI fruit and vegetable juice.

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