High-stability additive-free ginger and red date paste and preparation method thereof

Abstract

The invention relates to the technical field of food processing, and particularly discloses high-stability additive-free ginger and red date paste and a preparation method thereof. The ginger and red date paste is prepared from the following components in percentage by weight: 45-50% of ginger juice, 30-35% of ancient brown sugar, 12-15% of red dates, 1-2% of Chinese wolfberry fruits, 1.5-2.0% of honey, 1.0-1.5% of haws, 0.5-1.0% of cinnamon, 0.3-0.6% of radix angelicae and 1.5-2.0% of malt, and does not contain preservatives, thickeners, pigments and artificial sweeteners. The preparation method comprises the following steps: carrying out low-temperature enzymolysis wall breaking on the fresh ginger to obtain juice, carrying out flash extraction and enzymolysis on the red dates to obtain juice, carrying out low-temperature blending, carrying out vacuum low-temperature homogenization, carrying out low-temperature vacuum concentration, carrying out ultrahigh-pressure HPP non-thermal sterilization and carrying out sterile cold filling. Through cooperative control of extraction, blending, homogenization, concentration and sterilization conditions, the uniformity and storage stability of the paste are improved, the possibility of layering and bleeding phenomena is reduced, and the flavor and quality of the product can be maintained.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically relating to a highly stable, additive-free ginger and jujube paste and its preparation method. Background Technology

[0002] Ginger and red dates are both common food and medicinal ingredients. Ginger has a unique pungent flavor, while red dates have good sweetness and nutritional properties. When combined, they are made into a paste, which can meet consumers' demand for portable, ready-to-eat, and nutritious foods. In existing technologies, ginger and red date paste products are usually prepared through processes such as raw material crushing, mixing, heating and cooking, concentration, and filling to obtain a paste-like food with a certain viscosity and flavor characteristics.

[0003] However, existing ginger and jujube paste products typically require high-temperature boiling or prolonged heat concentration during processing to achieve material fusion and paste formation. While this method can increase the paste's viscosity to some extent, it can also negatively impact the flavor components and heat-sensitive substances in ginger, thus affecting the product's overall color, aroma, and taste. Furthermore, without the addition of preservatives, thickeners, colorings, and artificial sweeteners, the compatibility and dispersion stability of ginger juice, jujube extract, and other excipients are difficult to control. This can lead to the paste exhibiting stratification, water separation, and uneven texture during storage, thus affecting product quality and shelf life. Summary of the Invention

[0004] In view of the problems existing in the prior art, the purpose of this invention is to provide a highly stable additive-free ginger and jujube paste and its preparation method. It can improve the system stability of ginger and jujube paste without adding preservatives, thickeners, pigments and artificial sweeteners, reduce the possibility of product separation and water separation during storage, and at the same time minimize the adverse effects of the processing on ginger flavor components and product quality.

[0005] To achieve the above objectives, the present invention provides the following technical solution: This invention provides a highly stable, additive-free ginger and jujube paste, which is made from the following ingredients by weight percentage: 45-50% ginger juice, 30-35% traditional brown sugar, 12-15% jujubes, 1-2% goji berries, 1.5-2.0% honey, 1.0-1.5% hawthorn, 0.5-1.0% cinnamon, 0.3-0.6% angelica dahurica, and 1.5-2.0% malt. The highly stable, additive-free ginger and jujube paste does not contain preservatives, thickeners, pigments, or artificial sweeteners.

[0006] This invention also provides a method for preparing the above-mentioned highly stable additive-free ginger and jujube paste, comprising the following steps: S1. Fresh ginger is washed, crushed, subjected to low-temperature enzymatic hydrolysis to break the cell walls, inactivated by enzymes, cooled and filtered to obtain ginger juice; S2. Wash, pit, and crush the red dates, and then extract, enzymatically hydrolyze, inactivate enzymes, and filter to obtain red date juice; S3. Mix ginger juice and jujube juice at low temperature, then add traditional brown sugar, honey, goji berries, hawthorn, cinnamon, angelica dahurica and malt and mix well to obtain the prepared liquid; S4. The mixture is subjected to vacuum low-temperature homogenization to obtain a homogeneous mixture. S5. The homogeneous mixture is concentrated under low temperature vacuum to achieve the preset solids content and water activity. S6. After cooling the concentrated paste, perform ultra-high pressure HPP non-thermal sterilization. S7. The sterilized paste is aseptically cold-filled and sealed to obtain a highly stable, additive-free ginger and jujube paste.

[0007] Further, in step S1, fresh ginger is bubbled and washed at 15-25℃ for 3-5 minutes and then crushed into ginger paste; the ginger paste is adjusted to 35-45℃ and pH value 5.0-6.0, and 0.05-0.15% of a compound cell wall lysing enzyme by weight of the ginger paste is added for enzymatic hydrolysis for 30-50 minutes; the compound cell wall lysing enzyme is composed of cellulase and pectinase, with a mass ratio of cellulase to pectinase of 1:1; after enzymatic hydrolysis, the enzyme is inactivated at 75℃ for 10 seconds, cooled to below 40℃, and then filtered through 100-120 mesh to obtain ginger juice.

[0008] Further, in step S2, after the jujubes are washed, pitted and crushed, purified water is added at a material-to-liquid ratio of 1:4, and flash extraction is carried out at 50-60℃ for 2-5 minutes. After the flash extraction is cooled to 45℃, pectinase and amylase are added for compound enzymatic hydrolysis for 30-40 minutes. After enzyme inactivation, the jujube juice is obtained by filtration through 100 mesh.

[0009] Further, in step S3, ginger juice is pumped into a jacketed mixing tank, the mixing speed is 30-50 r / min, and the temperature is raised to 45-55℃; first, traditional brown sugar, jujube juice and honey are added and stirred to dissolve for 10-15 minutes, then wolfberry, hawthorn, malt, cinnamon and angelica powder are added and stirred for 15-20 minutes, and the temperature throughout the preparation process does not exceed 55℃.

[0010] Furthermore, in step S4, the vacuum degree of the vacuum low-temperature homogenization process is -0.06 to -0.08 MPa, the homogenization temperature is not higher than 55°C, the homogenization pressure is 30 to 50 MPa, and the number of homogenization cycles is 1 to 2.

[0011] Furthermore, in step S5, the vacuum degree of low-temperature vacuum concentration is -0.06 to -0.09 MPa, the material temperature is not higher than 60°C, the stirring speed is 20 to 40 r / min, and the concentration is carried out until the solid content is not less than 65% and the water activity Aw is less than 0.85.

[0012] Furthermore, in step S6, before the ultra-high pressure HPP non-thermal sterilization, the concentrated paste is first cooled to 25-35°C; the pressure of the ultra-high pressure HPP non-thermal sterilization is 600MPa, the holding time is 4-8min, and the medium temperature is not higher than 35°C.

[0013] Furthermore, in step S7, aseptic cold filling is carried out in a Class 10,000 clean area under local Class 100 laminar flow conditions, with a filling temperature of 25–35°C, and the container is sealed immediately after filling.

[0014] Furthermore, the highly stable additive-free ginger and jujube paste is prepared by the above-described method.

[0015] Compared with the prior art, the beneficial effects of the present invention are: This invention organically combines low-temperature enzymatic hydrolysis and cell wall breaking extraction of fresh ginger, flash extraction and enzymatic hydrolysis of jujubes, low-temperature blending, low-temperature homogenization, low-temperature vacuum concentration, ultra-high pressure HPP non-thermal sterilization, and aseptic cold filling processes. Without adding preservatives, thickeners, pigments, or artificial sweeteners, it can improve the uniformity and processing stability of the ginger and jujube paste system and reduce the possibility of stratification and water separation during product storage.

[0016] This invention, through synergistic control of ginger juice extraction temperature, jujube extraction method, blending temperature, homogenization conditions, concentration conditions, and sterilization conditions, can reduce the adverse effects of high-temperature treatment on ginger flavor substances and active ingredients, ensuring product stability while maintaining the product's flavor, taste, and nutritional quality.

[0017] This invention improves the shelf life and storage stability of ginger and jujube paste without additives by concentrating the paste to a solid content of not less than 65% and a water activity Aw of less than 0.85, and combining it with ultra-high pressure HPP non-thermal sterilization and aseptic cold filling processes. This results in a ginger and jujube paste product with a simple formula and high stability. Detailed Implementation

[0018] To make the objectives and advantages of this invention clearer, the invention will be specifically described below with reference to embodiments. It should be understood that the following text is merely used to describe one or more specific embodiments of the invention and does not strictly limit the scope of protection specifically claimed by the invention. Example

[0019] A highly stable, additive-free ginger and jujube paste is made from the following ingredients by weight percentage: 48% ginger juice, 32% traditional brown sugar, 13.5% jujubes, 1.5% goji berries, 1.8% honey, 1.2% hawthorn, 0.7% cinnamon, 0.4% angelica root, and 1.9% malt. This highly stable, additive-free ginger and jujube paste contains no preservatives, thickeners, colorings, or artificial sweeteners.

[0020] The preparation method of the above-mentioned highly stable additive-free ginger and jujube paste includes the following steps: S1. Ginger Juice Preparation Fresh ginger that is free from rot and mold is selected as raw material. The fresh ginger is first selected and pre-treated to remove the mud and impurities attached to the surface. Then, the fresh ginger is placed in a bubble cleaning device and bubbled for 4 minutes at 20°C to reduce the residue of impurities on the surface of the fresh ginger and reduce the risk of contamination in subsequent processing.

[0021] After washing, the fresh ginger is conveyed into a crusher for crushing to form ginger paste. The ginger paste is then transferred to an enzymatic hydrolysis tank, where its temperature is adjusted to 40°C using a jacketed temperature control system, and the pH is adjusted to 5.5 using a food-grade acid-base adjuster. Subsequently, 0.10% by weight of a complex cell wall lysin, composed of cellulase and pectinase in a 1:1 mass ratio, is added to the ginger paste. Enzymatic hydrolysis is continued at 40°C for 40 minutes to disrupt the cell wall structure of the fresh ginger, thereby promoting the release of ginger juice.

[0022] After enzymatic hydrolysis, the ginger paste is rapidly heated to 75°C and held for 10 seconds to inactivate the enzyme, thereby stopping the enzyme reaction and preventing continued enzymatic hydrolysis from affecting the subsequent quality. After inactivation, the paste is immediately cooled to reduce the temperature to below 40°C. The cooled ginger paste is then filtered through a 100-120 mesh filter to remove larger particles, fibers, and residues, yielding ginger juice for later use.

[0023] S2, Preparation of jujube juice Select ripe red dates that are free from insects and mold. First, wash them, then remove the pits using a pitting device. Finally, crush the pitted red dates to form red date pulp.

[0024] Add purified water to the jujube pulp at a material-to-liquid ratio of 1:4, and then feed the mixture into an extraction device for flash extraction at 55℃ for 3 minutes to rapidly release the soluble components from the jujubes. After flash extraction, cool the extract to 45℃, and then add pectinase and amylase for combined enzymatic hydrolysis for 35 minutes. This further degrades the pectin and some macromolecular substances in the jujubes, facilitating the release of effective components from the jujube juice and improving the homogeneity of the subsequent system.

[0025] After enzymatic hydrolysis, the extract is subjected to enzyme inactivation treatment. After enzyme inactivation, it is filtered through a 100-mesh filter to remove coarse particles and insoluble impurities, yielding jujube juice for later use.

[0026] S3, Low Temperature Adjustment The ginger juice obtained in step S1 is pumped into a jacketed mixing tank, the mixing device is turned on and the mixing speed is controlled at 40 r / min, and the temperature of the ginger juice is raised to 50°C by jacket heating.

[0027] First, add traditional brown sugar, the jujube juice obtained in step S2, and honey sequentially to the jacketed mixing tank, and continue stirring for 10-15 minutes to fully dissolve the brown sugar and initially mix the ginger juice, jujube juice, and honey. Then, add goji berries, hawthorn, malt, cinnamon, and angelica root powder to the system, and continue stirring for 15-20 minutes to fully disperse and mix the components, obtaining the prepared liquid. Throughout the preparation process, the system temperature is controlled not to exceed 55℃ to minimize the adverse effects of high temperatures on ginger flavor compounds and other nutrients.

[0028] S4, Vacuum Low-Temperature Homogenization The prepared liquid obtained in step S3 is transported to a vacuum homogenizer and homogenized under conditions of -0.07 MPa vacuum and a homogenization temperature not exceeding 55°C; the homogenization pressure is controlled at 40 MPa, and the homogenization is performed twice. Homogenization under vacuum conditions reduces air ingress into the system and makes the solid-liquid phase distribution in the prepared liquid more uniform, thereby improving the fineness and uniformity of the subsequent paste and obtaining a homogeneous mixture.

[0029] S5, Low-Temperature Vacuum Concentration The homogeneous mixture obtained in step S4 is transported to a vacuum concentrator and concentrated under vacuum conditions of -0.08 MPa and material temperature not exceeding 60°C. During the concentration process, the stirring speed is controlled at 30 r / min to avoid uneven heating or scorching.

[0030] As the concentration process proceeds, the solids content and water activity (Aw) of the material are continuously monitored. Concentration is stopped when the solids content reaches 65% or more and Aw is less than 0.85. Low-temperature vacuum concentration can remove some moisture at lower temperatures, thereby reducing the impact of high-temperature concentration on the product's color, flavor, and active ingredients, and improving the product's storage stability, resulting in a concentrated paste.

[0031] S6, Ultra-high Pressure HPP Non-Heat Sterilization The concentrated paste obtained in step S5 is first cooled to approximately 30°C, and then sent to an ultra-high pressure HPP non-thermal sterilization device for processing. The HPP processing pressure is 600 MPa, the holding time is 6 minutes, and the medium temperature does not exceed 35°C. Through ultra-high pressure HPP non-thermal sterilization, effective control of microorganisms in the product can be achieved under lower temperature conditions, reducing flavor loss and quality deterioration that may be caused by traditional heat sterilization.

[0032] S7, Aseptic Cold Filling and Sealing The paste processed in step S6 is sent to the aseptic cold filling station and filled in a Class 10,000 clean area with local Class 100 laminar flow conditions. The filling temperature is controlled at 25-35℃. After filling, it is sealed immediately to reduce the possibility of external bacteria entering the product, and finally a highly stable additive-free ginger and jujube paste is obtained.

[0033] The ginger and jujube paste obtained through the above steps is a uniform paste with good fineness and rheological stability. Without the addition of preservatives, thickeners, pigments and artificial sweeteners, the product is not prone to obvious layering and water separation, and can better maintain the overall color and flavor of ginger and jujube. Example

[0034] A highly stable, additive-free ginger and jujube paste, by weight percentage, is made from the following ingredients: ginger juice 45%, traditional brown sugar 35%, jujubes 15%, goji berries 1%, honey 1.5%, hawthorn 1.0%, cinnamon 0.5%, angelica dahurica 0.3%, and malt 1.7%. The preparation method is basically the same as in Example 1, except that: In step S1, fresh ginger is bubble-washed at 15℃ for 3 minutes, the enzymatic hydrolysis temperature is 35℃, the pH value is 5.0, the amount of compound cell wall lysing enzyme added is 0.05% of the weight of ginger paste, and the enzymatic hydrolysis time is 30 minutes. In step S2, the jujube pulp is added to purified water at a material-to-liquid ratio of 1:4, and flash extraction is performed at 50℃ for 2 minutes, followed by enzymatic hydrolysis for 30 minutes. In step S3, the stirring speed in the jacketed mixing tank is 30 r / min, and the mixing temperature is controlled at 45℃. In step S4, the vacuum degree is -0.06MPa, the homogenization pressure is 30MPa, and the number of homogenization cycles is 1. In step S5, the vacuum degree is -0.06MPa, the material temperature is not higher than 60℃, and the stirring speed is 20r / min; In step S6, the paste is cooled to 25°C before ultra-high pressure HPP non-thermal sterilization, and the pressure holding time is 4 minutes. In step S7, the filling temperature is controlled at 25°C.

[0035] The ginger and jujube paste prepared under the above conditions also exhibits good stability and uniformity. Example

[0036] A highly stable, additive-free ginger and jujube paste, by weight percentage, is made from the following ingredients: 50% ginger juice, 30% traditional brown sugar, 12% jujubes, 2% goji berries, 2.0% honey, 1.5% hawthorn, 1.0% cinnamon, 0.6% angelica root, and 1.9% malt. The preparation method is basically the same as in Example 1, except that: In step S1, fresh ginger is bubble-washed at 25°C for 5 minutes, the enzymatic hydrolysis temperature is 45°C, the pH value is 6.0, the amount of compound cell wall lysing enzyme added is 0.15% of the weight of ginger paste, and the enzymatic hydrolysis time is 50 minutes. In step S2, the jujube pulp is subjected to flash extraction at 60℃ for 5 minutes and enzymatic hydrolysis for 40 minutes. In step S3, the stirring speed in the jacketed mixing tank is 50 r / min, and the mixing temperature is 55℃. In step S4, the vacuum degree is -0.08MPa, the homogenization pressure is 50MPa, and the homogenization is performed twice. In step S5, the vacuum degree is -0.09MPa and the stirring speed is 40r / min; In step S6, the concentrated paste is cooled to 35°C and then subjected to ultra-high pressure HPP non-thermal sterilization for 8 minutes. In step S7, the filling temperature is controlled at 35℃.

[0037] The above description is merely a preferred embodiment of the present invention. It should be noted that those skilled in the art can make various improvements and modifications without departing from the principles of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention. Structures, devices, and operating methods not specifically described or explained in this invention are implemented according to conventional methods in the art unless otherwise specified or limited.

Claims

1. A highly stable, additive-free ginger and jujube paste, characterized in that, It is made from the following ingredients by weight percentage: ginger juice 45-50%, traditional brown sugar 30-35%, red dates 12-15%, goji berries 1-2%, honey 1.5-2.0%, hawthorn 1.0-1.5%, cinnamon 0.5-1.0%, angelica dahurica 0.3-0.6%, and malt 1.5-2.0%; The highly stable, additive-free ginger and jujube paste contains no preservatives, thickeners, pigments, or artificial sweeteners.

2. A method for preparing the high-stability, additive-free ginger and jujube paste as described in claim 1, characterized in that, Includes the following steps: S1. Fresh ginger is washed, crushed, subjected to low-temperature enzymatic hydrolysis to break the cell walls, inactivated by enzymes, cooled and filtered to obtain ginger juice; S2. Wash, pit, and crush the red dates, and then extract, enzymatically hydrolyze, inactivate enzymes, and filter to obtain red date juice; S3. Mix ginger juice and jujube juice at low temperature, then add traditional brown sugar, honey, goji berries, hawthorn, cinnamon, angelica dahurica and malt and mix well to obtain the prepared liquid; S4. The mixture is subjected to vacuum low-temperature homogenization to obtain a homogeneous mixture. S5. The homogeneous mixture is concentrated under low temperature vacuum to achieve the preset solids content and water activity. S6. After cooling the concentrated paste, perform ultra-high pressure HPP non-thermal sterilization. S7. The sterilized paste is aseptically cold-filled and sealed to obtain a highly stable, additive-free ginger and jujube paste.

3. The preparation method according to claim 2, characterized in that, In step S1, fresh ginger is bubbled and washed at 15-25℃ for 3-5 minutes and then crushed into ginger paste. Adjust the ginger paste to 35-45℃ and pH 5.0-6.0, then add 0.05-0.15% of the weight of the ginger paste and perform enzymatic hydrolysis for 30-50 minutes. The composite cell wall lysin is composed of cellulase and pectinase, with a mass ratio of cellulase to pectinase of 1:

1. After enzymatic hydrolysis, the enzyme was inactivated at 75℃ for 10 seconds and then cooled to below 40℃ before being filtered through a 100-120 mesh filter to obtain ginger juice.

4. The preparation method according to claim 2, characterized in that, In step S2, after the red dates are washed, pitted and crushed, purified water is added at a material-to-liquid ratio of 1:4, and flash extraction is carried out at 50-60℃ for 2-5 minutes. After the flash extraction was cooled to 45°C, pectinase and amylase were added for compound enzymatic hydrolysis for 30-40 minutes. After enzyme inactivation, the extract was filtered through a 100-mesh filter to obtain jujube juice.

5. The preparation method according to claim 2, characterized in that, In step S3, ginger juice is pumped into a jacketed mixing tank, the mixing speed is 30-50 r / min, and the temperature is raised to 45-55℃; First, add traditional brown sugar, jujube juice, and honey and stir to dissolve for 10-15 minutes. Then add goji berries, hawthorn, malt, cinnamon, and angelica powder and continue stirring for 15-20 minutes. The temperature should not exceed 55℃ throughout the entire mixing process.

6. The preparation method according to claim 2, characterized in that, In step S4, the vacuum degree of the vacuum low-temperature homogenization process is -0.06 to -0.08 MPa, the homogenization temperature is not higher than 55℃, the homogenization pressure is 30 to 50 MPa, and the number of homogenization cycles is 1 to 2.

7. The preparation method according to claim 2, characterized in that, In step S5, the vacuum degree of low-temperature vacuum concentration is -0.06 to -0.09 MPa, the material temperature is not higher than 60℃, the stirring speed is 20 to 40 r / min, and the concentration is carried out until the solid content is not less than 65% and the water activity Aw is less than 0.

85.

8. The preparation method according to claim 2, characterized in that, In step S6, before the ultra-high pressure HPP non-thermal sterilization, the concentrated paste is first cooled to 25-35°C; The ultra-high pressure HPP non-thermal sterilization pressure is 600MPa, the holding time is 4-8min, and the medium temperature is not higher than 35℃.

9. The preparation method according to claim 2, characterized in that, In step S7, aseptic cold filling is carried out in a Class 10,000 clean area under local Class 100 laminar flow conditions, with a filling temperature of 25-35°C, and the container is sealed immediately after filling.

10. The high-stability, additive-free ginger and jujube paste according to claim 1, characterized in that, The highly stable, additive-free ginger and jujube paste is prepared by the preparation method described in any one of claims 2 to 9.