Small yellow ginger extract, preparation method thereof and application thereof
By preparing ginger extract using specific solvents and processes, and combining it with appropriate amounts of flavoring components, the problems of high cost, insufficient naturalness, and poor solubility of ginger flavoring were solved, achieving a low-cost, highly adjustable, and realistic ginger flavoring effect.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- GUANGZHOU FENMAN BIOTECHNOLOGY CO LTD
- Filing Date
- 2024-11-30
- Publication Date
- 2026-06-02
AI Technical Summary
Existing ginger flavorings are expensive, lack naturalness, have a limited range of aromas, and fail to meet diverse needs. Powdered ginger extracts have poor solubility, making them unsuitable for use in liquid flavoring formulations.
Using a specific ratio of propylene glycol and ethanol as extraction solvents, combined with dried ginger slices, ginger oil, and polyglycerol fatty acid esters, ginger extract is prepared through a specific process. With the addition of appropriate amounts of flavoring components, a novel, natural and realistic ginger flavor is formed.
It reduces costs, improves the adjustability and versatility of flavorings, solves the problems of insufficient naturalness and solubility of ginger flavorings, and provides a realistic new aroma.
Smart Images
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Abstract
Description
Technical Field
[0001] This application relates to the field of fragrances, and more particularly to an extract of ginger, its preparation method, and its application. Background Technology
[0002] Ginger, with its unique aroma, rich nutritional value, and antioxidant and anti-inflammatory effects, has seen a continuous increase in demand in both domestic and international markets. Existing ginger flavorings are mostly composed of single raw materials, resulting in poor flavor and insufficient naturalness. Some ginger flavorings also incorporate commercially available ginger extracts and ginger oil, leading to high costs and unstable supply, limited applicability for flavor modification, and a relatively simple aroma. Furthermore, most commercially available ginger extracts are in powder form, resulting in poor flavor, low solubility, and difficulty in using them for liquid flavor formulation.
[0003] Ginger flavoring has numerous applications in the fragrance industry, including dishwashing liquid, incense, and beverages. The aroma of young yellow ginger changes significantly during the cooking process, differing greatly from that of fresh ginger, and it is highly susceptible to oxidation. Most commercially available ginger flavorings are of the raw ginger type, with few specialized flavorings and a lack of novel aroma profiles. Traditional ginger flavorings often suffer from unrealistic flavors, lack of naturalness, and high costs. Therefore, developing novel young yellow ginger extracts and flavorings to meet market demands and enhance product competitiveness has become an important research direction. Summary of the Invention
[0004] In order to obtain a low-cost method for preparing ginger extract and apply it to flavorings to obtain a novel ginger flavor that is natural and realistic, this application provides a ginger extract, its preparation method, and its application.
[0005] Firstly, the ginger extract provided in this application is processed from the following components by mass percentage: 10%-25% dried small yellow ginger slices; Extraction solvent 60%-70%; Polyglycerol fatty acid esters 0.5%-2%; Ginger oil 0.1%-1%; The remainder is purified water; The extraction solvent is composed of propylene glycol and ethanol in a mass ratio of (2-6):1.
[0006] As an optional implementation, in the embodiments of this application, the ginger extract is processed from the following components in weight percentage: 15%-20% dried small yellow ginger slices; Extraction solvent 60%-65%; Polyglycerol fatty acid esters 0.8%-1%; Ginger oil 0.4%-0.6%; The remainder is purified water; The extraction solvent is composed of propylene glycol and ethanol in a mass ratio of (3-4):1.
[0007] As an optional implementation, in the embodiments of this application, the degree of polymerization of the polyglycerol fatty acid ester is 9-10, and the HLB value of the polyglycerol fatty acid ester is 15-16.
[0008] Secondly, this application provides a method for preparing ginger extract: it is prepared from the above-mentioned components and dosages through the following steps: S1, Pre-processing: Crush dried ginger slices to obtain ginger powder; S2, Extraction: Add ethanol, propylene glycol and ginger powder to the reaction vessel, heat to 70-90℃, and stir for 2-5 hours to extract; S3, Filtration: Cool to room temperature, squeeze, filter, centrifuge, and take the supernatant; S4, Mixing and stirring: Mix ginger oil and polyglycerol fatty acid ester, stir at 50-70℃ until a uniform transparent liquid is formed, then add it to the supernatant and stir evenly to obtain a mixture. Then slowly pour pure water into the mixture while stirring until it becomes a uniform transparent liquid to obtain ginger extract.
[0009] As an optional implementation, in the embodiments of this application, the filtration uses a 200-mesh filter.
[0010] As an optional implementation, in the embodiments of this application, the centrifugation conditions are 3000-5000 r / min for 5-10 min.
[0011] Thirdly, this application provides an application of ginger extract.
[0012] The above-mentioned ginger extract is used in flavorings at a mass ratio of 10%-20%.
[0013] Fourthly, this application provides a ginger flavoring, composed of the following components by weight percentage: 10%-20% ginger extract; Acetic acid 0.005%-0.01%; Hexanal 0.005%-0.01%; 2-Heptanol 0.001%-0.005%; Methylheptenone 0.005%-0.01%; Octaldehyde 0.01%-0.05%; Hexanal diethyl acetal 0.001%-0.005%; Citronellol 0.005%-0.01%; Camphor 0.001%-0.005%; 4-Terpineol 0.001%-0.005%; Decanal 0.01%-0.05%; Citronellol 0.005%-0.01%; Geraniol 0.01%-0.05%; Borneol acetate 0.001%-0.005%; 2-Undecanone 0.005%-0.01%; Citronellol acetate 0.001%-0.005%; Geranyl acetate 0.005%-0.01%; Caryophyllene 0.001%-0.005%; Nerolidol 0.01%-0.05%; Acetaldehyde 0.01%-0.05%; Linalool 0.01%-0.05%; Borneol 0.06%-0.2%; Methylterpineol 0.06%-0.2%; Citral 0.06%-0.2%; Valencia citrusene 0.06%-0.2%; Palmitic acid 0.06%-0.2%; The remaining propylene glycol is added to bring the total to 100%. Compared with the prior art, the beneficial effects of this application are as follows: 1. By specifically selecting propylene glycol and ethanol as extraction solvents and extracting dried ginger in a specific ratio, and by limiting the ratio of ginger oil, ginger slices and polyglycerol fatty acid esters, the clarity of the ginger extract can be maintained, and the aroma is more natural and realistic than other ginger flavorings.
[0014] 2. Homemade ginger extract reduces costs and is highly customizable. It can be made to meet specific fragrance requirements, diversifying fragrance options and solving problems such as the difficulty in dissolving powdered ginger extract in liquid fragrances.
[0015] 3. To supplement the flavor profile of small yellow ginger in the ginger flavor category, providing a new aroma and solving the problems of poor aroma and difficult storage of cooked small yellow ginger. Detailed Implementation
[0016] The technical solutions in the embodiments of this application are described clearly and completely below. Obviously, the described embodiments are only some embodiments of this application, and not all embodiments. Based on the embodiments in this application, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this application.
[0017] Preparation Example 1 This application provides a small ginger extract, which is processed from the following components: 10g dried small ginger slices, 70g extraction solvent, 0.5g polyglycerol fatty acid ester, 0.1g ginger oil, and 19.4g purified water. The extract is composed of propylene glycol and ethanol in a mass ratio of 6:1. The degree of polymerization of the polyglycerol fatty acid ester is 10, and the HLB value of the polyglycerol fatty acid ester is 16.
[0018] The preparation method of the above-mentioned ginger extract includes the following steps: S1, Pre-processing: Crush dried ginger slices to obtain ginger powder; S2, Extraction: Add ethanol, propylene glycol and ginger powder to the reaction vessel, heat to 80℃, and stir for 3 hours to extract; S3, Filtration: Cool to room temperature, squeeze, filter through 200 mesh, centrifuge (5000r / min, 5min), and take the supernatant; S4, Mixing and stirring: Mix ginger oil and polyglycerol fatty acid ester, stir at 60℃ until a uniform transparent liquid is formed, then add to the supernatant and stir evenly to obtain a mixture. Then slowly pour purified water into the mixture while stirring until it becomes a uniform transparent liquid, thus obtaining ginger extract.
[0019] Preparation Example 2 This application provides a small ginger extract, which differs from Preparation Example 1 in that the amounts of each component in the small ginger extract are different from those in Preparation Example 1, while the rest remains the same. Specifically, it contains 18g of dried small ginger slices, 65g of extraction solvent, 1.0g of polyglycerol fatty acid ester, 0.4g of ginger oil, and 15.6g of purified water, wherein the extract is composed of propylene glycol and ethanol in a mass ratio of 4:1.
[0020] Preparation Example 3 This application provides a small ginger extract, which differs from Preparation Example 1 in that the amounts of each component in the small ginger extract are different from those in Preparation Example 1, while the rest remains the same. Specifically, it contains 25g of dried small ginger slices, 60g of extraction solvent, 2.0g of polyglycerol fatty acid ester, 1.0g of ginger oil, and 12.0g of purified water, wherein the extract is composed of propylene glycol and ethanol in a 2:1 mass ratio.
[0021] Preparation Example 4 This application provides a small ginger extract, which differs from Preparation Example 2 in that: Heat S2 to 70℃ and extract with stirring for 5 hours; The centrifugation conditions in S3 were 3000 r / min for 10 min; Stir S4 at 50°C until it becomes a homogeneous, transparent liquid.
[0022] Preparation Example 5 This application provides a small ginger extract, which differs from Preparation Example 2 in that: Heat S2 to 90℃ and extract with stirring for 2 hours; Stir S4 at 70°C until it becomes a homogeneous, transparent liquid.
[0023] Preparation of Comparative Example 1 The following method was used to prepare ginger extract: Step 1), Extraction: Add the sliced ginger and extraction solvent (water and 95% alcohol) to the extraction tank, mix and heat to 60°C, stir and extract for 4 hours, cool to room temperature (about 23°C) and filter with 200 mesh filter cloth to obtain the filtrate; Step 2), mixing and stirring: Add ginger oil to polyglycerol fatty acid ester, keep warm and stir at 60°C until a uniform transparent liquid is obtained, then pour it into the above filtrate, and add the additive (potassium sorbate) and stir evenly to obtain a mixture; Step 3), Concentration: Concentrate at 60℃ to 1.5 times the weight of the ginger slices, let stand and fill: Let the concentrated liquid stand overnight, take the supernatant and fill.
[0024] The amounts of each ingredient are as follows: 25g dried ginger slices, extraction solvent (10g water and 54g ethanol), 10g polyglycerol fatty acid ester, 0.1g ginger oil, and 0.005g potassium sorbate.
[0025] Preparation of Comparative Example 2 The only difference from Preparation Example 2 is that the extract is composed of glycerol and ethanol in a 6:1 mass ratio.
[0026] Preparation of Comparative Example 3 The only difference from Preparation Example 2 is that the extract is composed of glycerol and propylene glycol in a 6:1 mass ratio.
[0027] Preparation of Comparative Example 4 The only difference from Preparation Example 2 is that the extract is propylene glycol and ethanol in a 7:1 mass ratio.
[0028] Preparation of Comparative Example 5 The only difference from Preparation Example 2 is that the extract is composed of propylene glycol and ethanol in a 1:1 mass ratio.
[0029] Application Example 1-5, Comparative Application Example 1-5 Take 20g of each of the ginger extracts prepared in Preparation Examples 1-5 and Comparative Examples 1-5, and mix them with the components in the table below to form ginger flavoring, thus obtaining Application Examples 1-5 and Comparative Application Examples 1-5.
[0030] Table 1
[0031] Experiment 1 Flavor Detection A panel of six evaluators (three men and three women) was formed to assess the natural flavor similarity and spiciness of the ginger flavorings according to the standards in Table 2. The evaluators were trained beforehand. The evaluations were conducted in an odor-free and noise-free room. The ginger flavorings used in Examples 1-5 and the control examples 1-5 were evaluated. After evaluating one set of samples, the evaluators rinsed their mouths and noses with water and waited for 3 minutes before moving on to the next sample. The evaluation scores are recorded in Tables 3 and 4. The lowest and highest scores were removed, and the average of the remaining scores was taken.
[0032] Table 2
[0033] Table 3
[0034] Table 4
[0035] Experiment 2: Clarity test by visual method. Observations are recorded in Table 5.
[0036] Table 5
[0037] Based on the comparison of the natural similarity, spiciness, and clarity between Application Example 2 and Comparative Application Examples 1-5, Application Example 2 showed higher natural similarity and spiciness than Comparative Application Examples 1-5. Comparative Application Example 1 used the inventor's method for preparing ginger extract, but the results were not ideal during the experiment. Furthermore, various extraction methods were tried, including changing the type and ratio of extraction solvents, changing preparation conditions, and changing the ratio and composition of flavorings, including Comparative Application Examples 1-4, but none achieved the expected results. Finally, by selecting propylene glycol and ethanol as extraction solvents and extracting dried ginger in a specific ratio, and limiting the ratio of ginger oil, ginger slices, and polyglycerol fatty acid esters, the clarity of the ginger extract was maintained, and the aroma was more natural and realistic than other ginger flavorings. This supplements the ginger flavoring category with a new type of aroma, and also solves the problems of poor aroma and difficult storage of cooked ginger.
[0038] The above provides a detailed description of the ginger extract, its preparation method, and its application disclosed in the preparation and application examples of this application. Specific examples have been used to illustrate the principles and implementation methods of this application. The descriptions of the above embodiments are only for the purpose of helping to understand the core ideas of the ginger extract, its preparation method, and its application in this application. At the same time, for those skilled in the art, there will be changes in the specific implementation methods and application scope based on the ideas of this application. Therefore, the content of this specification should not be construed as a limitation of this application.
Claims
1. A ginger extract, characterized in that, It is processed from the following components by weight percentage: 10%-25% dried small yellow ginger slices; Extraction solvent 60%-70%; Polyglycerol fatty acid esters 0.5%-2%; Ginger oil 0.1%-1%; The remainder is purified water; The extraction solvent is composed of propylene glycol and ethanol in a mass ratio of (2-6):
1.
2. The ginger extract according to claim 1, characterized in that, It is processed from the following components by weight percentage: 15%-20% dried small yellow ginger slices; Extraction solvent 60%-65%; Polyglycerol fatty acid esters 0.8%-1%; Ginger oil 0.4%-0.6%; The remainder is purified water; The extraction solvent is composed of propylene glycol and ethanol in a mass ratio of (3-4):
1.
3. The ginger extract according to claim 1, characterized in that: The degree of polymerization of the polyglycerol fatty acid ester is 9-10, and the HLB value of the polyglycerol fatty acid ester is 15-16.
4. A method for preparing a ginger extract, characterized in that, It is prepared by the following steps using any of the components and amounts described in claims 1-3: S1, Pre-processing: Crush dried ginger slices to obtain ginger powder; S2, Extraction: Add ethanol, propylene glycol and ginger powder to the reaction vessel, heat to 70-90℃, and stir for 2-5 hours to extract; S3, Filtration: Cool to room temperature, squeeze, filter, centrifuge, and take the supernatant; S4, Mixing and stirring: Mix ginger oil and polyglycerol fatty acid ester, stir at 50-70℃ until a uniform transparent liquid is formed, then add it to the supernatant and stir evenly to obtain a mixture. Then slowly pour pure water into the mixture while stirring until it becomes a uniform transparent liquid to obtain ginger extract.
5. The method for preparing the ginger extract according to claim 2, characterized in that: The filtration uses a 200-mesh filter.
6. The method for preparing the ginger extract according to claim 2, characterized in that: The centrifugation conditions are 3000-5000 r / min for 5-10 min.
7. An application of a ginger extract, characterized in that: The mass ratio of the ginger extract according to any one of claims 1-5 applied to the flavoring is 10%-20%.
8. A small ginger flavoring, characterized in that, It consists of the following components by mass percentage: 10%-20% ginger extract; Acetic acid 0.005%-0.01%; Hexanal 0.005%-0.01%; 2-Heptanol 0.001%-0.005%; Methylheptenone 0.005%-0.01%; Octaldehyde 0.01%-0.05%; Hexanal diethyl acetal 0.001%-0.005%; Citronellol 0.005%-0.01%; Camphor 0.001%-0.005%; 4-Terpineol 0.001%-0.005%; Decanal 0.01%-0.05%; Citronellol 0.005%-0.01%; Geraniol 0.01%-0.05%; Borneol acetate 0.001%-0.005%; 2-Undecanone 0.005%-0.01%; Citronellol acetate 0.001%-0.005%; Geranyl acetate 0.005%-0.01%; Caryophyllene 0.001%-0.005%; Nerolidol 0.01%-0.05%; Acetaldehyde 0.01%-0.05%; Linalool 0.01%-0.05%; Borneol 0.06%-0.2%; Methylterpineol 0.06%-0.2%; Citral 0.06%-0.2%; Valencia citrusene 0.06%-0.2%; Palmitic acid 0.06%-0.2%; Add the remaining propylene glycol to bring the total to 100%.