A method for improving the complex flavor of ginger-infused milk and a tea bag preparation process

Abstract

This invention relates to the field of dairy processing technology, and discloses a method for improving the composite flavor of ginger-infused milk and a tea bag-style preparation process, comprising freshly squeezed ginger juice, whole milk, and a medicinal and edible low-sugar syrup. The preparation process includes physically pressing small yellow ginger to remove residue and extract juice, pre-mixing the medicinal and edible low-sugar syrup with the freshly squeezed ginger juice to obtain a composite ginger juice substrate, and pouring pure whole milk into the composite ginger juice substrate from a set height at a constant flow rate and then sealing and allowing it to stand and coagulate. By constructing a buffer system with syrup and freshly squeezed ginger juice, the dielectric constant and viscosity are changed, buffering the catalytic cleavage rate of ginger protease, and free gingerol substances are embedded in the formed three-dimensional gel network to reduce the spiciness and stinging sensation. The potential energy of the poured fluid is converted into turbulent force to drive the material to disperse evenly, preventing mechanical action from damaging the gel network connection, thus achieving slow release of spiciness, flavor fusion, and stable three-dimensional gel structure formation.

Description

Technical Field

[0001] This invention relates to the field of dairy processing technology, specifically to a method for improving the compound flavor of ginger-infused milk and a tea bag-style preparation process. Background Technology

[0002] Ginger-infused milk relies on gingerol protease to catalyze the polymerization of bovine milk casein micelles to form a gel network. In existing preparation systems, the gingerol protease catalyzes cleavage too rapidly, releasing large amounts of free gingerols in a short time, producing a spicy and pungent sensation upon contact with the taste buds. Conventional processes involve adding large amounts of refined sucrose to mask the spiciness. However, simply reducing the amount of sucrose, with freshly squeezed ginger juice as the reaction substrate lacking a buffer matrix, leads to a violent reaction of gingerol protease under heat shock conditions. This results in rapid diffusion of free gingerols, causing a decrease in the thermodynamic stability of the coagulation system, resulting in a coarse texture and whey precipitation.

[0003] To enrich product flavor, traditional methods often involve directly adding plant fragments to milk for azeotropic extraction. This process introduces insoluble fibers and residues into the milk phase. These insoluble particles can disrupt the non-covalent bonds of casein micelles during assembly, damaging the continuity of the gel network. If the raw materials are boiled beforehand to obtain the flavor liquid, the direct mixing of conventional aqueous extracts can significantly dilute the concentration of ginger protease or milk protein, altering the original osmotic pressure and dielectric constant of the liquid phase, resulting in gel breakage and stratification in the finished product.

[0004] In the milk coagulation process, current technologies often involve mechanical stirring after pouring the milk. Because the cross-linking of proteases and casein is a rapid, dynamic polymerization process, external mechanical shearing can break the initially established gel network, preventing the product from forming. If only ordinary pouring is used without proper control of the fluid potential energy, the addition of a small amount of ginger juice to a large volume of milk cannot generate sufficient turbulent force, easily leading to excessive enzymatic reaction at the bottom and uneven dispersion of unreacted material in the upper and middle layers. Summary of the Invention

[0005] To address the shortcomings of existing technologies, this invention provides a method for improving the composite flavor of ginger-infused milk and a tea bag-style preparation process. This solves the problems in existing ginger-infused milk preparation systems where the lack of a buffer matrix in freshly squeezed ginger juice leads to excessively rapid catalytic cleavage of ginger protease, causing unpleasant spiciness and stinging sensation. It also addresses the issues of conventional flavoring and seasoning operations diluting the substrate concentration and thus disrupting the continuity of the gel network. Furthermore, it overcomes the problems of uneven material dispersion and gel structure damage caused by insufficient mechanical shear and fluid potential energy during the mixing process.

[0006] To achieve the above objectives, the present invention provides the following technical solution:

[0007] In a first aspect, the present invention provides a method for improving the compound flavor of ginger-infused milk, employing the following technical solution:

[0008] A method for improving the complex flavor of ginger-infused milk comprises the following components in parts by weight: 8.0-12.0 parts freshly squeezed ginger juice, 100.0 parts whole milk, and 8.0-12.0 parts medicinal and edible sugar-reduced syrup; the medicinal and edible sugar-reduced syrup is used as a flavor and buffer substrate and is directly added to the freshly squeezed ginger juice and mixed evenly to obtain a complex ginger juice substrate; then heated pure whole milk is poured into the complex ginger juice substrate to coagulate.

[0009] By adopting the above technical solution, a composite buffer system is constructed by pre-mixing the medicinal and edible sugar-reduced syrup with freshly squeezed ginger juice, thereby adjusting the physicochemical matrix of the subsequently added whole milk system. As a result, the unpleasant spiciness is improved and the overall flavor profile is enhanced.

[0010] The specific reactions and mechanisms of action are mainly reflected in the following stages of continuous changes:

[0011] In the construction stage of the composite ginger juice substrate, the medicinal and food homology sugar reduction syrup is mixed with freshly squeezed ginger juice in advance. The high concentration of soluble solids and accompanying substances in the syrup are fully dispersed into the ginger juice phase, which significantly changes the dielectric constant and overall viscosity of the ginger juice phase, and builds a buffer network with physical spatial steric hindrance effect in the underlying microenvironment.

[0012] During the thermodynamic diffusion and cross-linking self-assembly stage of pure whole milk infusion, when hot milk is poured into the composite substrate, the buffer substrate, whose dielectric constant and viscosity have been altered in the early stages, acts as a barrier, effectively slowing down the instantaneous diffusion of free gingerol into the hot pure milk system. The limited diffusion of gingerol-like irritants reduces their free concentration and burst rate in the final gel phase, thus fundamentally mitigating the pungent and irritating sensation they produce upon contact with the taste buds.

[0013] Meanwhile, the premixed composite buffer substrate, by altering ionic strength and matrix viscosity, moderated the catalytic cleavage rate of κ-casein on the surface of casein micelles by ginger protease. This moderated enzymatic reaction rate resulted in a more uniform and ordered self-assembly and spatial rearrangement of the destabilized casein micelles, effectively preventing coarse aggregation of protein micelles under heat shock conditions. This regulation led to a denser and more continuous three-dimensional gel network structure, retaining more free water and aromatic components, ultimately giving the product a smoother, more delicate texture and a richer flavor finish.

[0014] Preferably, the medicinal and edible sugar-reducing syrup is selected from any one of black tea syrup, jujube syrup, and rose brown sugar syrup.

[0015] By adopting the above technical solution, different types of medicinal and edible sugar-reduced syrups can be combined with corresponding types of compound flavor tea bags to provide a stable concentration of soluble substrates and matching flavor substances. This not only helps to precisely adjust the dielectric environment of ginger juice substrates, but also allows for clear superposition of overall flavor layers, and will not cause drastic fluctuations in the pH of the subsequently added milk, thus helping to maintain the suspension state and texture uniformity of the final gel.

[0016] Preferably, the raw materials and weight parts for preparing the medicinal and edible sugar-reduced syrup are selected from one of the following combinations: the first combination is used to prepare the black tea syrup, containing 100.0 parts of purified water, 10.0-15.0 parts of broken black tea, and 40.0-50.0 parts of refined sucrose; the second combination is used to prepare the jujube syrup, containing 30.0-40.0 parts of pitted dried jujubes, 150.0 parts of purified water, and 20.0-30.0 parts of refined sucrose; the third combination is used to prepare the rose brown sugar syrup, containing 100.0 parts of purified water, 45.0-55.0 parts of brown sugar, and 5.0-8.0 parts of dried rose petals.

[0017] By employing the above-described technical solution, the specific proportions of components can be formulated to achieve a suitable soluble solids content. Pure water serves as the extraction solvent, fully extracting the water-soluble components, while refined sucrose and brown sugar provide the necessary viscosity and osmotic pressure for the system. The syrup prepared in this ratio exhibits excellent physical compatibility when added to freshly squeezed ginger juice, reducing the risk of liquid-phase separation and providing a fundamental matrix conditioning medium for the reaction system.

[0018] Secondly, the present invention provides a tea bag preparation process for a method to improve the compound flavor of ginger-infused milk, using the following technical solution:

[0019] A tea bag preparation process for improving the complex flavor of ginger-infused milk includes the following steps:

[0020] Fresh ginger is physically pressed, filtered to remove ginger residue, and the freshly squeezed ginger juice is collected.

[0021] Weigh the freshly squeezed ginger juice, add the medicinal and edible sugar-reducing syrup to the freshly squeezed ginger juice, stir evenly to obtain a compound ginger juice substrate for later use;

[0022] Weigh out pure whole milk, place it in a heating device and heat it, and control the temperature of the milk to a constant temperature for later use;

[0023] The pure whole milk, which is at a constant temperature, is poured into the container containing the compound ginger juice substrate from a set height above the bottom of the container at a constant flow rate, so that the pure whole milk and the compound ginger juice substrate are fully mixed evenly in the container.

[0024] After the pouring action is completed, immediately cover and seal the container, and let it stand at room temperature to coagulate, thus obtaining the ginger milk.

[0025] By employing the above technical solution and utilizing the synergistic control of fluid dynamics and enzymatic kinetics, the controlled release of substrate buffers and the stable formation of protein gels were achieved. The specific reaction and mechanism of action are as follows:

[0026] In the enzyme purification and extraction stage, ginger was physically pressed and filtered to extract a liquid substrate rich in ginger protease, while retaining plant fibers. Removing fiber impurities eliminated some spatial physical barriers in the subsequent gel network construction process.

[0027] In the buffer substrate construction stage, syrup was premixed into freshly squeezed ginger juice. By adjusting the physical viscosity of the substrate phase and modifying its dielectric parameters, a physical barrier was established to prevent the rapid boiling and diffusion of free gingerol and ginger protease.

[0028] The subsequent kinetic energy conversion and turbulent mixing cause the constant-temperature pure whole milk to be poured from a set height, converting potential energy into kinetic energy and generating turbulent shear force upon contact with the underlying composite ginger juice substrate. This hydrodynamic impact allows the large volume of pure milk and the underlying buffer-rich composite ginger juice to achieve uniform molecular-level dispersion in a very short time, effectively reducing the probability of gel breakage caused by mechanical stirring.

[0029] Ultimately, this process facilitates in-situ enzymatic cross-linking and assembly. After mixing and being placed under constant temperature and static conditions, the ginger protease gently and uniformly catalyzes the cleavage of κ-casein on the surface of casein micelles by the mechanism of the moderate enzymatic reaction rate provided by the complex ginger juice substrate. This causes the casein micelles to lose their hydrophilic glycopeptide moieties, resulting in a reduction in electrostatic repulsion and steric hindrance between the micelles. Subsequently, the destabilized casein micelles aggregate under the bridging effect of calcium ions and hydrophobic interactions, self-assembling in situ to form a continuous three-dimensional gel network that locks the aqueous phase and fat globules within, completing the phase transition from sol to gel.

[0030] Preferably, before adding the medicinal and edible low-sugar syrup to the freshly squeezed ginger juice, the step further includes preparing the medicinal and edible low-sugar syrup, specifically carried out in one of the following ways:

[0031] The first method is used to prepare black tea syrup. Pure water is heated to 95-100℃, black tea fragments are added and sealed for 10-15 minutes of extraction, and then the tea soup is filtered. Refined sucrose is added to the tea soup and stirred until completely dissolved. The mixture is then heated at 85-90℃ for 20-30 minutes until the soluble solids content of the system reaches 60%-65%. The mixture is then cooled for later use.

[0032] The second method is used to prepare jujube syrup. Pitted dried jujubes are added to purified water and heated at 95-100℃ for 40-60 minutes. The solid-liquid mixture is homogenized and ground using a colloid mill, and then passed through an 80-mesh sieve to obtain jujube slurry. Refined sucrose is added to the jujube slurry and heated at 90℃ to concentrate it until the soluble solids content of the system reaches 65%-70%. The mixture is then cooled and set aside.

[0033] The third method is used to prepare rose brown sugar syrup. Brown sugar is added to purified water and stirred until completely dissolved, then heated to 80-85℃. Dried rose petals are added and soaked and extracted at a low temperature for 30-45 minutes. The petal residue is removed by filtration. The filtrate is heated and concentrated until the soluble solids content of the system reaches 60%-65%, and then cooled for later use.

[0034] By employing the above technical solution, the specific high-temperature extraction in stages fully dissolves the macromolecular flavor precursors and water-soluble pigments in the plant materials, while the subsequent isothermal concentration step increases the osmotic pressure and viscosity of the solution. Controlling the soluble solids content to a specific concentration range aims to prevent the syrup from significantly diluting the ginger protease concentration when ginger juice is added, while a stable dielectric environment helps maintain the colloidal stability of the milk protein after mixing before heating.

[0035] Preferably, in the process of physically pressing fresh ginger, filtering out ginger residue, and collecting freshly squeezed ginger juice, the specific steps for physically pressing fresh ginger are as follows: wash the fresh ginger to remove surface dirt and peel off the outer skin, cut it into pieces, and then physically press it using a cold press juicer; the steps for filtering out ginger residue are as follows: filter the pressed mixed juice through a 100-mesh filter to remove the ginger residue.

[0036] By adopting the above technical solution, physical pressing using a cold press juicer helps to reduce the thermal denaturation and inactivation of ginger protease caused by heat accumulation during processing, thus maintaining the initial high enzymatic activity. The physical pore size of the 100-mesh filter intercepts tiny residues, reducing the negative impact of insoluble particles as stress concentration points on the smoothness of the final gel texture.

[0037] Preferably, in the operation of weighing pure whole milk, placing it in a heating device for heating, and controlling the temperature of the milk to be in a constant temperature state for later use, the constant temperature state is 70-80°C.

[0038] By adopting the above technical solution, 70-80℃ falls within the optimal catalytic temperature range of ginger protease, providing a suitable initial thermodynamic environment for the enzymatic reaction after slurry preparation. Simultaneously, this temperature avoids the risks of prolonged high temperatures or violent boiling, helping to prevent non-specific thermal aggregation of proteins in milk and ensuring the smoothness and water-holding capacity of the subsequent curd from the source.

[0039] Preferably, the mixture is poured into the container at a constant flow rate from a predetermined height of 10-20 cm above the bottom of the container containing the compound ginger juice substrate.

[0040] By adopting the above technical solution, a drop height of 10-20 cm imparts sufficient gravitational potential energy to the fluid. At the moment of impact with the bottom of the container, this energy is converted into the fluid's internal friction and shear force, thereby driving the fluid to undergo irregular turbulent motion. This promotes the rapid penetration and distribution of ginger protease molecules throughout the emulsion phase space, which is beneficial for the simultaneous initiation of catalytic cleavage reactions at various spatial sites.

[0041] Preferably, in the operation of static condensation at room temperature, the static condensation time is 5 to 10 minutes, and stirring and moving of the container are strictly prohibited during the static condensation period.

[0042] By employing the above technical solution, a time span of 5–10 minutes covers the complete kinetic cycle of enzymatic lysis and micelle recombination and aggregation. During this period, any form of mechanical stirring and physical movement is prohibited, primarily to prevent external mechanical stress from disrupting the initially formed non-covalent bonds, allowing hydrophobic interactions and electrostatic attraction to stably construct a continuous three-dimensional gel network structure.

[0043] Preferably, the container is a ceramic condensation container.

[0044] By adopting the above technical solution, the ceramic material has excellent specific heat capacity and heat preservation and slow release performance, which can effectively slow down the rate of heat loss of the system during static coagulation, maintain the optimal temperature environment of ginger protease in the early stage of cross-linking, prevent uneven shrinkage of gel network due to excessively rapid cooling at the edges, and further ensure the structural uniformity and density of the three-dimensional gel network.

[0045] This invention provides a method for improving the compound flavor of ginger-infused milk and a tea bag-style preparation process. It has the following beneficial effects:

[0046] 1. This invention constructs a composite ginger juice substrate by pre-mixing a medicinal and edible sugar-reduced syrup with freshly squeezed ginger juice. The osmotic pressure and viscosity of the syrup alter the physicochemical properties of the microenvironment in which the ginger protease resides. When pure whole milk is added, this composite substrate buffers the catalytic cleavage rate of casein micelles by the ginger protease, preventing coarse aggregation of proteins under heat shock conditions and promoting a dense and uniform gel network.

[0047] 2. This invention utilizes the viscosity and steric hindrance effect of the composite ginger juice substrate to restrict the diffusion of free gingerols during the influx of hot fluid. This physical buffering mechanism slows down the release rate of gingerol molecules into the liquid phase, reducing the spicy irritation caused by contact with the oral mucosa. The formed three-dimensional gel network traps the flavor compounds of the syrup internally, balancing the overall flavor of the product.

[0048] 3. This invention involves pouring pure whole milk at a constant temperature from a predetermined height above the bottom of a container containing a compound ginger juice substrate at a constant flow rate. The physical force of the falling liquid is converted into internal fluid friction and turbulent shear force. The fluid dynamics impact promotes the uniform dispersion of the large volume of milk and the compound ginger juice substrate in a short time, avoiding the damage to the initially formed non-covalent bonds caused by mechanical stirring. This ensures that the catalytic cracking reaction starts synchronously at each spatial site, constructing a three-dimensional gel network structure. Attached Figure Description

[0049] Figure 1 The graph shows the dynamic evolution of the loss factor during gel formation in different embodiments of the present invention.

[0050] Figure 2 The above are gas chromatography-mass spectrometry extracted ion chromatograms of citronellol in the embodiments and comparative examples of the present invention.

[0051] Figure 3 Dynamic stress response curves of texture profile analysis for embodiments and comparative examples of the present invention;

[0052] Figure 4 This is a graph showing the dynamic release and attenuation evolution of spicy flavor in the oral cavity in the embodiments and comparative examples of the present invention. Detailed Implementation

[0053] The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and 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.

[0054] Preparation Examples 1-3:

[0055] Preparation Example 1:

[0056] This preparation example provides three methods for preparing sugar-reduced syrups derived from both food and medicine, including the following steps:

[0057] Preparation of black tea syrup: Take 100.0 parts of purified water, heat to 95℃, add 10.0 parts of broken black tea, seal and extract for 10 minutes, then filter to obtain tea soup; add 40.0 parts of refined sucrose to the tea soup and stir until completely dissolved, heat at 85℃ for 20 minutes to concentrate until the soluble solids content of the system reaches 60%, then cool for later use.

[0058] Preparation of jujube syrup: Take 30.0 parts of pitted dried jujubes, add 150.0 parts of purified water, and heat at 95℃ for 40 minutes by gentle boiling; use a colloid mill to homogenize the solid-liquid mixture and pass it through an 80-mesh sieve to obtain jujube slurry; add 20.0 parts of refined sucrose to the jujube slurry, and heat at 90℃ to concentrate until the soluble solids content of the system reaches 65%, then cool and set aside.

[0059] Preparation of rose brown sugar syrup: Take 100.0 parts of purified water, add 45.0 parts of brown sugar and stir until completely dissolved, then heat to 80℃; add 5.0 parts of dried rose petals, keep at this temperature and soak for 30 minutes, filter to remove petal residue; heat and concentrate the filtrate until the soluble solids content of the system reaches 60%, then cool for later use.

[0060] Through the above complete process steps, three kinds of medicinal and edible sugar-reduced syrups, namely black tea, red dates and rose brown sugar, are produced. The resulting syrups have stable physicochemical properties and natural flavors. They can be directly added to freshly squeezed ginger juice and stirred evenly to serve as a composite ginger juice base for compound flavored ginger milk.

[0061] Preparation Example 2:

[0062] This preparation example provides three methods for preparing sugar-reduced syrups derived from both food and medicine, including the following steps:

[0063] Preparation of black tea syrup: Take 100.0 parts of purified water, heat to 98℃, add 12.5 parts of broken black tea, seal and extract for 13 minutes, then filter to obtain tea soup; add 45.0 parts of refined sucrose to the tea soup and stir until completely dissolved, heat at 88℃ for 25 minutes to concentrate until the soluble solids content of the system reaches 62.5%, then cool for later use.

[0064] Preparation of jujube syrup: Take 35.0 parts of pitted dried jujubes, add 150.0 parts of purified water, and heat at 98℃ for 50 minutes by gentle boiling; use a colloid mill to homogenize the solid-liquid mixture, and pass it through an 80-mesh sieve to obtain jujube slurry; add 25.0 parts of refined sucrose to the jujube slurry, and heat at 90℃ to concentrate until the soluble solids content of the system reaches 67.5%, then cool and set aside.

[0065] Preparation of rose brown sugar syrup: Take 100.0 parts of purified water, add 50.0 parts of brown sugar and stir until completely dissolved, then heat to 83℃; add 6.5 parts of dried rose petals, keep at this temperature and soak for 38 minutes, filter to remove petal residue; heat and concentrate the filtrate until the soluble solids content of the system reaches 62.5%, then cool for later use.

[0066] Through the above complete process steps, three kinds of medicinal and edible sugar-reduced syrups, namely black tea, red dates and rose brown sugar, are produced. The resulting syrups have stable physicochemical properties and natural flavors. They can be directly added to freshly squeezed ginger juice and stirred evenly to serve as a composite ginger juice base for compound flavored ginger milk.

[0067] Preparation Example 3:

[0068] This preparation example provides three methods for preparing sugar-reduced syrups derived from both food and medicine, including the following steps:

[0069] Preparation of black tea syrup: Take 100.0 parts of purified water, heat to 100℃, add 15.0 parts of broken black tea, seal and extract for 15 minutes, then filter to obtain tea soup; add 50.0 parts of refined sucrose to the tea soup and stir until completely dissolved, heat at 90℃ for 30 minutes to concentrate until the soluble solids content of the system reaches 65%, then cool for later use.

[0070] Preparation of jujube syrup: Take 40.0 parts of pitted dried jujubes, add 150.0 parts of purified water, and heat at 100℃ for 60 minutes by gentle boiling; use a colloid mill to homogenize the solid-liquid mixture and pass it through an 80-mesh sieve to obtain jujube slurry; add 30.0 parts of refined sucrose to the jujube slurry, and heat at 90℃ to concentrate until the soluble solids content of the system reaches 70%, then cool and set aside.

[0071] Preparation of rose brown sugar syrup: Take 100.0 parts of purified water, add 55.0 parts of brown sugar and stir until completely dissolved, then heat to 85℃; add 8.0 parts of dried rose petals, keep at this temperature and soak for 45 minutes, filter to remove petal residue; heat and concentrate the filtrate until the soluble solids content of the system reaches 65%, then cool for later use.

[0072] Through the above complete process steps, three kinds of medicinal and edible sugar-reduced syrups, namely black tea, red dates and rose brown sugar, are produced. The resulting syrups have stable physicochemical properties and natural flavors. They can be directly added to freshly squeezed ginger juice and stirred evenly to serve as a composite ginger juice base for compound flavored ginger milk.

[0073] Examples 1-3:

[0074] Example 1:

[0075] This embodiment provides a method for preparing compound-flavored ginger milk, including the following steps:

[0076] Preparation of compound ginger juice substrate: Select fresh small yellow ginger, wash to remove surface dirt and peel off the outer skin, cut into pieces and use a cold press juicer for physical pressing. Then filter the pressed mixed juice through a 100-mesh filter to remove ginger residue and collect the bottom ginger juice. Accurately weigh 8.0 parts of the freshly squeezed ginger juice, add 8.0 parts of black tea syrup prepared according to the method of Preparation Example 1, place in a clean ceramic coagulation container, stir evenly to obtain the compound ginger juice substrate for later use.

[0077] Heating treatment of pure milk: Accurately weigh 100.0 parts of whole milk, place it in a heating device, heat it slowly and strictly control the temperature of the milk at 70℃ for later use.

[0078] Pour-over coagulation (ginger-infused milk molding): Pure whole milk, kept at a constant temperature of 70°C, is poured from a height of 10cm above the bottom of the ceramic coagulation container into a container containing the composite ginger juice substrate at a constant flow rate. The physical force of the falling liquid causes turbulence in the pure whole milk and the composite ginger juice substrate within the container, ensuring thorough and uniform mixing. After pouring, stirring or moving the container is strictly prohibited. Immediately cover and seal the container, allowing it to stand at room temperature for 5 minutes to coagulate. This allows the ginger protease in the composite ginger juice substrate to fully undergo an enzymatic cross-linking reaction with the casein micelles in the milk, forming a stable three-dimensional gel network structure.

[0079] Through the above complete process steps, a mildly spicy, low-sugar ginger milk with a natural black tea flavor is obtained. The resulting ginger milk has a light milk tea color, a delicate and smooth gel texture, a flat cut surface without whey separation, a rich flavor profile, and good sensory and physicochemical qualities.

[0080] Example 2:

[0081] This embodiment provides a method for preparing compound-flavored ginger milk, including the following steps:

[0082] Preparation of compound ginger juice substrate: Select fresh small yellow ginger, wash to remove surface dirt and peel off the skin, cut into pieces and use a cold press juicer for physical pressing. Then filter the pressed mixed juice through a 100-mesh filter to remove ginger residue and collect the bottom ginger juice. Accurately weigh 10.0 parts of the freshly squeezed ginger juice, add 10.0 parts of rose brown sugar syrup prepared according to the method of Preparation Example 2, place in a clean ceramic coagulation container, stir evenly to obtain the compound ginger juice substrate for later use.

[0083] Heating treatment of pure milk: Accurately weigh 100.0 parts of whole milk, place it in a heating device, heat it slowly and strictly control the temperature of the milk at 75℃ for later use.

[0084] Pour-over coagulation (ginger-infused milk molding): Pure whole milk, kept at a constant temperature of 75°C, is poured from a height of 15cm above the bottom of the ceramic coagulation container into a container containing the composite ginger juice substrate at a constant flow rate. The physical force of the falling liquid causes turbulence in the pure whole milk and the composite ginger juice substrate within the container, ensuring thorough and uniform mixing. After pouring, stirring or moving the container is strictly prohibited. Immediately cover and seal the container, allowing it to stand at room temperature for 8 minutes to coagulate. This allows the ginger protease in the composite ginger juice substrate to fully undergo an enzymatic cross-linking reaction with the casein micelles in the milk, forming a stable three-dimensional gel network structure.

[0085] Through the above complete process steps, a compound flavor ginger milk with medium spiciness, normal sugar content, and natural rose flavor is obtained. The resulting ginger milk has a light reddish color, a delicate and smooth gel texture, a flat cut surface without whey separation, and a rich flavor with intertwined floral and ginger aromas, exhibiting excellent sensory and physicochemical qualities.

[0086] Example 3:

[0087] This embodiment provides a method for preparing compound-flavored ginger milk, including the following steps:

[0088] Preparation of compound ginger juice substrate: Select fresh small yellow ginger, wash to remove surface dirt and peel off the skin, cut into pieces and use a cold press juicer for physical pressing. Then filter the pressed mixed juice through a 100-mesh filter to remove ginger residue and collect the bottom ginger juice. Accurately weigh 12.0 parts of the freshly squeezed ginger juice, add 12.0 parts of the red date syrup prepared according to the method of Preparation Example 3, place in a clean ceramic coagulation container, stir evenly to obtain the compound ginger juice substrate for later use.

[0089] Heating treatment of pure milk: Accurately weigh 100.0 parts of whole milk, place it in a heating device, heat it slowly and strictly control the temperature of the milk at 80℃ for later use.

[0090] Pour-over coagulation (ginger-infused milk molding): Pure whole milk, kept at a constant temperature of 80°C, is poured from a height of 20cm above the bottom of the ceramic coagulation container into a container containing the composite ginger juice substrate at a constant flow rate. The physical force of the falling liquid causes turbulence in the pure whole milk and the composite ginger juice substrate within the container, ensuring thorough and uniform mixing. After pouring, stirring or moving the container is strictly prohibited. Immediately cover and seal the container, allowing it to stand at room temperature for 10 minutes to coagulate. This allows the ginger protease in the composite ginger juice substrate to fully undergo an enzymatic cross-linking reaction with the casein micelles in the milk, forming a stable three-dimensional gel network structure.

[0091] Through the above complete process steps, a compound flavor ginger milk with strong spiciness, high sugar content, and natural red date flavor is obtained. The resulting ginger milk has a warm light reddish-brown color, a firm and smooth gel texture, a flat cut surface without whey separation, and a rich date aroma that overlaps with the spiciness of ginger, resulting in an extremely rich flavor and excellent sensory and physicochemical qualities.

[0092] Comparative Examples 1-5:

[0093] Comparative Example 1:

[0094] Compared with Example 2, the difference lies in the change of the timing of syrup addition and the substrate. Specifically, instead of adding 10.0 parts of rose brown sugar syrup prepared according to the method of Example 2 to freshly squeezed ginger juice to prepare the composite ginger juice substrate, the syrup was directly added to 100.0 parts of whole milk, stirred evenly, and heated to 75°C. Then, it was poured into a coagulation container containing only 10.0 parts of pure freshly squeezed ginger juice. All other aspects were the same.

[0095] Comparative Example 2:

[0096] Compared with Example 2, the difference is that the stepped temperature drop process feature is missing. That is, after the slurry is flushed, it is not placed at room temperature to allow the temperature to drop naturally in a stepped manner. Instead, the container containing the mixture of pure whole milk and compound ginger juice substrate is immediately transferred into a constant temperature water bath at 75°C and allowed to stand and coagulate for 8 minutes under continuous constant temperature heating. All other aspects are the same.

[0097] Comparative Example 3:

[0098] Compared with Example 2, the difference is that the stepped temperature drop process feature is missing. That is, after the slurry is flushed, it is not placed at room temperature to allow the temperature to drop naturally in a stepped manner. Instead, the container containing the mixture of pure whole milk and compound ginger juice substrate is immediately transferred to a 4°C refrigeration / ice water bath for rapid cooling for 8 minutes. All other aspects are the same.

[0099] Comparative Example 4:

[0100] Compared with Example 2, the difference is that the medicinal and food homology syrup substrate feature is missing. That is, in the preparation of the compound ginger juice substrate, the rose brown sugar syrup (10.0 parts) prepared according to the method of Preparation Example 2 was not added. Instead, it was replaced with an equal amount (10.0 parts) of conventional white sugar syrup and freshly squeezed ginger juice premixed. All other aspects are the same.

[0101] Comparative Example 5:

[0102] Compared with Example 2, the difference is that the traditional single process was used, that is, no rose brown sugar syrup was prepared or added. 100.0 parts of pure whole milk was heated to 75°C and then directly poured into a container containing 10.0 parts of pure freshly squeezed ginger juice. Due to the lack of the coating and buffering of the specific complex substrate, the heat modification and spiciness reduction mechanism was not triggered. Everything else was the same.

[0103] Test Examples 1-4:

[0104] Test Example 1: Dynamic Rheology and Temperature Response Spectrum Test

[0105] Sampling and loading: After the slurry-washing action in Examples 1, 2 and 3 is completed, 2.5 mL of the mixture of pure whole milk and compound ginger juice substrate after slurry-washing is immediately taken from each container and transferred to the rotational rheometer test plate preheated to the corresponding initial reaction temperature.

[0106] Gap setting and sealing: Lower the rheometer rotor and set the test gap to 1.0 mm. Apply dimethyl silicone oil to the outer edge of the sample on the stage to reduce moisture evaporation, and close the instrument's temperature control shield.

[0107] Test parameter settings: Set the rheometer to time-scan mode. Set the strain to 1% and the test frequency to 1Hz to ensure that the entire test process is carried out within the linear viscoelastic region of the sample.

[0108] Temperature program operation: The test program was started, and a staged temperature control method was used to simulate the cooling process. The average rate of the cooling stage was set to 2℃ / min. Data on the evolution of the storage modulus and loss modulus of the sample over time were continuously collected from 0 to 300s. The intersection point of the storage modulus and loss modulus curves was extracted as a reference marker for the initial construction of the gel network, and the data was recorded until the storage modulus curve reached a stable plateau value.

[0109] Table 1. Dynamic rheological and temperature response characteristics of Examples 1-3

[0110] Example 1 70.1 185.3 63.9 214.62 Example 2 75.0 134.7 70.5 342.15 Example 3 79.8 161.2 74.4 289.43

[0111] Figure 1 This is a graph showing the dynamic changes in the rheological loss factor during the programmed cooling crosslinking process of Examples 1-3 of the present invention. In the graph, the solid line represents the loss factor evolution curve of Example 2, the dashed line represents the loss factor evolution curve of Example 3, and the dotted line represents the loss factor evolution curve of Example 1. The value corresponding to when each curve on the horizontal axis crosses the reference line where the loss factor equals 1 is the gel intersection time of the system.

[0112] Experimental conclusion:

[0113] Table 1 and Figure 1Data showed that the rheological parameters of Examples 1-3 differed under programmed cooling conditions, suggesting that the cross-linking efficiency of ginger protease on the bovine κ-casein system varied across different temperature ranges. Test results indicated that Example 2, with an initial reaction temperature of 75.0℃, had a gel crossover time of 134.7 s during the cooling process, and the final storage modulus plateau reached 342.15 Pa. This phenomenon indicates that under these temperature conditions, the contact and reaction efficiency between the substrate and enzyme molecules were optimal, contributing to the formation of a relatively dense protein gel network structure.

[0114] For Example 3, due to the introduction of more syrup into its composite ginger juice substrate, the initial viscosity of the ginger juice phase was relatively increased, and the dielectric constant changed, with its initial test temperature approaching 79.8°C. Figure 1 The dynamic evolution trajectory and data in Table 1 show that the gelation point time was 161.2 s and the actual gelation point temperature was 74.4 °C. This reflects, to some extent, that the pre-mixing of the syrup with ginger juice altered the dielectric constant and viscosity of the ginger juice phase. When hot pure milk was poured in, this not only slowed the diffusion of free gingerol but also moderated the enzymatic reaction rate between ginger protease and casein. This buffering mechanism means that under the combined effects of a high initial temperature and viscosity, the system needs to gradually and more orderly complete the rearrangement of its spatial structure and gelation process after cooling into a suitable enzymatic cross-linking temperature range.

[0115] In Example 1, the initial test temperature was 70.1℃. The phase transition from fluid to solid was relatively gradual, reaching the modulus crossover point in 185.3s, and the final storage modulus stabilized at 214.62Pa. These rheological data are consistent with macroscopic observations of the sample's gel-forming state, objectively reflecting the mechanism and practical feasibility of this technical solution, which involves premixing a specific flavored syrup into ginger juice to construct a buffer system, and combining this with temperature control during pure milk mixing to achieve synergistic regulation of enzymatic crosslinking behavior.

[0116] Test Example 2: High Performance Liquid Chromatography and Gas Chromatography Analysis of Free Gingerol and Flavor Compounds

[0117] Experimental steps:

[0118] Test Subject Selection and Pretreatment: Ginger milk gel samples from Examples 2, 4, and 5 (after molding) were selected as the analytes. 10.0 g of each sample was weighed and placed in a centrifuge tube. 25.0 mL of pre-cooled anhydrous methanol was added for homogenization and vortex extraction. The mixture was then centrifuged at 8000 rpm for 15 min at 4°C. The supernatant was collected and filtered through a 0.22 μm organic phase microporous membrane. The filtrate was used as the analyte for high-performance liquid chromatography (HPLC). Separately, 5.0 g of each sample was placed in a headspace vial, 5.0 mL of saturated sodium chloride solution was added, and the vial was sealed for gas chromatography-mass spectrometry (GC-MS) solid-phase microextraction.

[0119] Quantitative analysis of gingerol components: The high-performance liquid chromatograph (HPLC) was started, using a C18 reversed-phase column. The mobile phase was set to a mixture of acetonitrile and 0.1% phosphoric acid aqueous solution, and a gradient elution program was used with a flow rate controlled at 1.0 mL / min. The column temperature was set to 30℃, and the detector wavelength was adjusted to 280 nm. 10 μL of the sample solution was injected, and the retention times and peak areas of 6-gingerol and 8-gingerol in the chromatogram were recorded. The detection concentrations of 6-gingerol and 8-gingerol in the methanol extract were calculated using a pre-plotted standard curve.

[0120] Abundance analysis of characteristic flavor compounds: Headspace vials containing samples were preheated on a constant-temperature heating stage. An aged extraction head was then inserted to adsorb volatile compounds. After adsorption, the vials were transferred to the gas chromatograph (GC) injection port for thermal desorption. The GC temperature program was as follows: initial temperature 40℃, held for 3 min, then increased to 240℃ at a rate of 10℃ / min and held at 240℃ for 5 min. An electron ionization source was used for mass spectrometry, with a scan mass range of 30–400 amu. The types of volatile compounds were identified by comparison with the NIST spectral library, and the relative peak area percentage of citronellol, the target floral characteristic compound, in the volatile components was calculated using peak area normalization.

[0121] Table 2. Detection data of gingerol components and characteristic flavor substances in Example 2 and Comparative Examples 4 and 5

[0122] Example 2 145.32 23.15 18.42 Comparative Example 4 218.76 31.04 11.27 Comparative Example 5 294.51 42.88 Not detected

[0123] Figure 2 This is a partial simulation comparison of gas chromatography-mass spectrometry (GC-MS) of citronellol characteristic extraction ion chromatography in Example 2 of this invention and Comparative Examples 4 and 5. In the figure, the solid line represents the volatile component response signal curve of Example 2, the dashed line represents the volatile component response signal curve of Comparative Example 4, and the dotted-dash line represents the volatile component response signal curve of Comparative Example 5.

[0124] Experimental conclusion:

[0125] Based on the detection data in Table 2, Example 2 and Comparative Examples 4 and 5 show a clear difference in the concentration of gingerol components and the abundance of characteristic flavor compounds. Previous studies have observed that higher concentrations of gingerol components in the liquid matrix tend to produce a more pronounced spicy irritation to the oral mucosa. The test results show that the concentration of 6-gingerol in the basic control group (Comparative Example 5), which only contains ginger juice and milk, reached 294.51 mg / L. In the system of Example 2, which introduced rose brown sugar compound syrup and pre-mixed it with freshly squeezed ginger juice to construct a compound substrate, the concentrations of 6-gingerol and 8-gingerol in the methanol extract decreased to 145.32 mg / L and 23.15 mg / L, respectively, which are relatively low levels among the three groups of samples. This concentration change suggests that, due to the pre-mixing of the specific syrup with ginger juice, the dielectric constant and viscosity of the ginger juice phase were altered. When hot pure milk was poured in, this not only slowed the diffusion of free gingerol but also moderated the rate of enzymatic reaction. Thus, through physical buffering and encapsulation effects, the degree of free exposure of gingerol components in the liquid phase environment was significantly reduced.

[0126] In Comparative Example 4, where the rose brown sugar compound syrup was replaced with conventional white sugar syrup, although the syrup was also pre-mixed with ginger juice, the concentration of 6-gingerol increased to 218.76 mg / L due to the change in the physicochemical composition of the syrup matrix. The conventional white sugar system has limited ability to regulate the dielectric constant and viscosity of the ginger juice phase, making it difficult to provide sufficient three-dimensional steric hindrance and physical buffering effect during hot mixing. This weak interaction results in a significant number of gingerol molecules remaining free in the matrix system. The instrumental data corresponds to the initial sensory evaluation, objectively reflecting the potential physicochemical regulatory effect of the compound matrix components in mitigating irritation.

[0127] Gas chromatography-mass spectrometry analysis further revealed the retention states of volatile aromatic substances in different systems. Figure 2 The characteristic ion chromatography results visually demonstrated this abundance difference. The relative peak area of ​​citronellol, the target floral aroma characteristic substance, remained at 18.42% in Example 2, while it decreased to 11.27% in Comparative Example 4. In Comparative Example 5, due to the absence of relevant aroma precursor substrates, the target substance was not detected in the corresponding range. These abundance decreases indicate that the single-component sucrose environment limits the adsorption and retention of lipid-soluble volatiles, leading to the loss of some floral aroma components with moisture and heat during processing or settling. Overall, the chromatographic quantitative results demonstrate that premixing specific complex substrates into ginger juice during the processing sequence can, to some extent, regulate the release behavior of characteristic flavor substances, providing physicochemical data support for improving the flavor profile and sensory acceptability of the gel system.

[0128] Test Example 3: Comparison Test of Gel Texture Properties and Water Holding Capacity

[0129] The ginger milk gel samples from Examples 2, 4, and 5, which were fully formed under the corresponding process conditions, were selected as the subjects for physical stability testing. To eliminate the interference of temperature fluctuations on the textural properties of the gel network, all samples, along with their forming containers, were transferred to a constant temperature and humidity incubator and allowed to stand at 25°C for 2 hours to achieve temperature uniformity between the center and edge of the samples. Samples from all groups used forming containers of the same specifications, and the sample heights were kept consistent before testing to minimize the impact of differences in container specifications and sample dimensions on the textural test results.

[0130] The texture analyzer was started, and the P / 0.5 cylindrical test probe was installed. Under the condition that the original molded container and the test surface of each sample group remained flat, two consecutive compression textural profile analyses were performed on the samples. The parameters were set as follows: pre-compression rate 1.0 mm / s, test rate 1.0 mm / s, post-compression rate 1.0 mm / s, target compression deformation controlled at 30% of the original height, and trigger force set to 5.0 g. The dwell time between the two compression cycles was set to 5 s. The instrument automatically recorded and output mechanical evolution curves and specific values ​​reflecting the sample's hardness, elasticity, and cohesion. Each sample group was measured in triplicate, and the results were averaged.

[0131] Weigh several dry and clean centrifuge tubes beforehand, and record the mass as W0. Take another parallel sample from the same batch as the texture test, which has not been compressed or damaged. Carefully scoop approximately 15.0 g of gel from each sample into a centrifuge tube using a spatula and weigh it precisely, recording the weight as W1. Place the centrifuge tubes in a benchtop refrigerated centrifuge, set the centrifugation temperature to 15℃, and centrifuge continuously at 4000 r / min (approximately 3000 × g) for 15 min. After centrifugation, invert the centrifuge tubes on filter paper and let them stand for 10 min to allow the precipitated whey to drain naturally until there are no continuous drips. Wipe the tube openings dry and weigh them again, recording the weight as W2. Calculate the water-holding capacity of each sample using the formula (W2-W0) / (W1-W0) × 100%. Each group of samples was measured in triplicate, and the average value was taken.

[0132] Table 3. Texture properties and water-holding capacity test data of Example 2 and Comparative Examples 4 and 5 (n=3, results are averaged)

[0133] Example 2 124.56 0.885 0.612 92.34 Comparative Example 4 98.12 0.763 0.521 81.45 Comparative Example 5 65.87 0.652 0.438 68.91

[0134] Figure 3 This is a comparative graph showing the continuous compression response of the gel texture properties of Example 2 and Comparative Examples 4 and 5 of this invention. It visually demonstrates the differences in dynamic resistance between different matrix samples during two reciprocating compression processes. In the graph, the solid line represents the continuous compression response curve of Example 2, the dashed line represents the continuous compression response curve of Comparative Example 4, and the dotted line represents the continuous compression response curve of Comparative Example 5. Specific reference values ​​for hardness, elasticity, cohesion, and water retention are shown in Table 3.

[0135] Experimental conclusion:

[0136] According to the test data in Table 3, Example 2 exhibited relatively stable gel mechanical support and resistance to damage in the three parallel samples, with a hardness test value of 124.56 g and a relatively high centrifugal water holding capacity of 92.34%. In the conventional development of emulsion-based gel products, water holding capacity is considered an important physical parameter for evaluating the ability of a three-dimensional network structure to retain free water molecules. This indicator is also often associated with the tendency of whey separation under long-term storage conditions. The high cohesion (0.612) exhibited by Example 2 suggests that, due to the pre-mixing of a specific syrup with ginger juice to construct a composite ginger juice substrate, the dielectric constant and viscosity of the ginger juice phase were altered. When hot pure milk was added, this slowed the diffusion of free gingerol and moderated the enzymatic reaction rate. This physical buffering mechanism helps to form relatively uniformly distributed spatial cross-linking nodes between milk κ-casein micelles. This mechanically well-performing network structure tends to better retain liquid phase water under external mechanical deformation pressure.

[0137] The potential impact of different sugar substrate types on gel network strength was compared and examined, with data from Comparative Example 4 providing a reference. Replacing an equal amount of the rose brown sugar complex syrup premixed in the ginger juice substrate with conventional white sugar syrup reduced the hardness of the molded sample to 98.12 g and the water-holding capacity to 81.45%. Although conventional white sugar syrup was also premixed with ginger juice, its relatively simple composition limited its ability to alter the dielectric constant and viscosity of the system and its buffering capacity. Therefore, it was difficult for it to exert the same effect as specific complex syrups in slowing gingerol diffusion and moderating enzymatic reaction rates during the pouring of hot pure milk and subsequent association and coagulation stages. This induced non-uniform aggregation of some casein, resulting in localized loosening of the porosity at the microstructural level. Such structural changes are visually reflected in macroscopic physical texture profile analysis as a simultaneous decrease in elastic recovery force, structural cohesion, and free water retention.

[0138] Comparative Example 5, serving as a blank control group relying solely on direct coagulation of pure freshly squeezed ginger juice and pure whole milk without the introduction of a syrup premixed substrate, showed low performance in all texture tests, with a hardness of only 65.87 g. Significant whey separation was observed during centrifugation, and the water-holding capacity dropped to 68.91%. In the absence of premixed syrup to buffer dielectric constant and viscosity, the local cleavage of milk proteins by ginger protease and the coarse aggregation of micelles are difficult to buffer effectively, easily leading to the formation of a loose and fragile gel phase from free milk proteins, rather than a continuous network with good elasticity. Figure 3The stress decay trajectory of the dynamic compression curve in the above macroscopic test data further confirms from the perspective of rheology the physicochemical intervention value of the process of pre-mixing specific syrups with ginger juice in regulating the spatial order of enzymatic reactions and assisting in the construction of an ordered cross-linked network.

[0139] Test Example 4: Quantitative Descriptive Sensory Evaluation

[0140] Experimental steps:

[0141] The ginger milk gel samples from Examples 2, 4, and 5, prepared under the corresponding molding processes, were selected as the subjects for sensory evaluation. Before testing, the samples, along with their containers, were placed in a constant temperature environment at 25°C for 30 minutes to ensure that all samples were at the same evaluation temperature. A training evaluation team of 12 experienced food sensory evaluators was recruited and selected. Before testing, the evaluators received standardized training on descriptive terms, scoring scales, and reference samples to promote a consistent understanding of the evaluation dimensions among them. The sensory tests were conducted blindly in an independent sensory evaluation laboratory conforming to international standards. Each sample group was assigned a random three-digit code and provided to the evaluators in a random order to reduce the interference of the order effect on the scoring results.

[0142] Based on the preliminary flavor and texture measurements, five core descriptive dimensions were determined: spiciness, floral persistence, creaminess, texture smoothness, and gel uniformity. Reviewers scored each dimension independently using a linear scale from 0 to 10, where 0 indicates the attribute was not perceived and 10 indicates the attribute was very strong.

[0143] To minimize the mutual influence of flavor residues between different samples, after each set of test samples was provided, tasters were required to clean their mouths with room temperature purified water and unsalted soda crackers, and wait 3 minutes before tasting the next set of samples. All tasters' scoring data were recorded, and after consistency verification and dispersion screening, the arithmetic mean of each evaluation dimension was calculated.

[0144] Table 4. Quantitative descriptive sensory evaluation score data of Example 2 and Comparative Examples 4 and 5 (n=12, results are the average scores of the evaluators)

[0145] Example 2 3.42 8.16 7.84 8.71 8.63 Comparative Example 4 5.86 4.22 6.91 6.17 6.54 Comparative Example 5 8.94 0.47 5.31 4.52 3.86

[0146] Figure 4 This is a simulation diagram of the dynamic evolution of the sensory evaluation intensity over time for Embodiment 2 and Comparative Examples 4 and 5 of the present invention. It is used to help characterize the time-dependent release differences in the perception of spiciness during oral evaluation of different samples. In the figure, the solid line represents the evolution curve of the spiciness perception intensity of Embodiment 2, the dashed line represents the evolution curve of the spiciness perception intensity of Comparative Example 4, and the dotted line represents the evolution curve of the spiciness perception intensity of Comparative Example 5.

[0147] Experimental conclusion:

[0148] According to the data in Table 4, Example 2 and the two comparative examples showed relatively significant differences in sensory experience across various dimensions. Routine flavor evaluation practices indicate that ginger contains a high concentration of free gingerols, which often produces a sharp burning sensation on the oral mucosa. This relatively direct stimulating signal can mask the original rich aroma of dairy products, thus affecting overall sensory acceptance. Comparative Example 5, which involved directly mixing pure fresh ginger juice with pure milk, showed a relatively high spiciness score of 8.94, while its texture smoothness and gel uniformity scores were relatively low. This objective data indirectly reflects that, without the introduction of a complex matrix for adjustment, the ginger protease-catalyzed reaction process is accompanied by rapid local protein aggregation, resulting in a certain grainy texture and phase separation tendency in the mouth.

[0149] In exploring the synergistic effect of substrate type on flavor and texture modification, Comparative Example 4 provides a basic reference perspective. Using conventional white sugar syrup as a flavoring ingredient can, to some extent, balance some of the spiciness by utilizing the sweetness threshold, mitigating its score to 5.86. Due to its relatively simple composition, the effect of conventional syrup in improving deeper flavor layers and physical gelation is relatively limited, and the overall sensory evaluation of the sample still shows room for optimization. In contrast, when Example 2 introduced a rose brown sugar complex syrup and pre-mixed it with freshly squeezed ginger juice to construct a complex substrate system, the tasters' score for spiciness decreased to 3.42, while the texture smoothness and gel uniformity improved to 8.71 and 8.63, respectively. Figure 4 The trend characteristics of the dynamic evolution curve of intensity over time can be observed intuitively. In Example 2, not only is the overall stimulation intensity reduced, but the rate of spiciness in the mouth also shows a significant slowing trend. At the same time, it has received a positive evaluation in terms of floral fragrance persistence, which is higher than that of the control sample.

[0150] Based on the aforementioned evolution of sensory characteristics, the pre-mixing of the syrup with ginger juice altered the dielectric constant and viscosity of the ginger juice phase. This slowed the diffusion of free gingerol and moderated the enzymatic reaction rate when hot pure milk was added. This innovative physical buffering and encapsulation-controlled release effect fundamentally regulated the release behavior of gingerol-like stimulating components in the free liquid phase and moderated the cross-linking reaction between ginger protease and casein, effectively preventing the coarse aggregation of protein micelles and resulting in a more delicate and smooth texture under the mechanical shearing action of the oral cavity. This relatively continuous microscopic matrix network also played a supporting role in retaining some aromatic substances, endowing the product with richer aftertaste characteristics. Quantitative test data from a trained tasting panel, consistent with the physicochemical mechanisms, provides a practical reference for the feasibility of using specific composite substrates to modify the final quality of enzyme-coated dairy products.

Claims

1. A method for improving the complex flavor of ginger-infused milk, characterized in that, Includes the following steps: Using a food-medicine homology sugar-reduced syrup as a flavor and buffering substrate, it was directly added to freshly squeezed ginger juice and mixed evenly to prepare a compound ginger juice substrate. Then, heated pure whole milk is poured into the composite ginger juice substrate to coagulate; The raw materials used in the compound flavor improvement method contain the following components by weight: Freshly squeezed ginger juice 8.0–12.0 parts, whole milk 100.0 parts, and medicinal and edible sugar-reduced syrup 8.0–12.0 parts.

2. The method for improving the compound flavor of ginger-infused milk according to claim 1, characterized in that, The medicinal and edible low-sugar syrup is selected from any one of black tea syrup, jujube syrup, and rose brown sugar syrup.

3. The method for improving the compound flavor of ginger-infused milk according to claim 2, characterized in that, The raw materials and their weight proportions for preparing the aforementioned food-grade, low-sugar syrup are selected from one of the following combinations: First component: used to prepare the black tea syrup, containing 100.0 parts purified water, 10.0-15.0 parts broken black tea leaves, and 40.0-50.0 parts refined sucrose; The second component, used to prepare the jujube syrup, contains 30.0-40.0 parts of pitted dried jujubes, 150.0 parts of purified water, and 20.0-30.0 parts of refined sucrose. The third component: used to prepare the rose brown sugar syrup, contains 100.0 parts of purified water, 45.0 to 55.0 parts of brown sugar, and 5.0 to 8.0 parts of dried rose petals.

4. A tea bag preparation process using the compound flavor improvement method of ginger-infused milk according to any one of claims 1-3, characterized in that, Includes the following operations: Fresh ginger is physically pressed, filtered to remove ginger residue, and the freshly squeezed ginger juice is collected. Accurately weigh the freshly squeezed ginger juice, add the medicinal and edible sugar-reduced syrup to the freshly squeezed ginger juice, stir evenly to obtain the compound ginger juice substrate for later use; Accurately weigh whole milk, place it in a heating device and heat it slowly, and control the temperature of the whole milk to a constant temperature for later use; Pure whole milk at a constant temperature is poured into the container containing the compound ginger juice substrate from a set height above the bottom of the container at a constant flow rate. The physical force of the falling liquid causes the pure whole milk and the compound ginger juice substrate to generate turbulence in the container and mix thoroughly. After the pouring action is completed, immediately cover and seal the container, and allow it to stand and coagulate at room temperature. This allows the ginger protease in the composite ginger juice substrate to fully undergo an enzymatic cross-linking reaction with the casein micelles in the pure whole milk, forming a stable three-dimensional gel network structure, thus obtaining the ginger-infused milk.

5. The tea bag preparation process according to claim 4, characterized in that, Before adding the medicinal and edible low-sugar syrup to the freshly squeezed ginger juice, the method further includes preparing the medicinal and edible low-sugar syrup, specifically carried out in one of the following ways: The first method is used to prepare black tea syrup. Pure water is heated to 95-100℃, black tea fragments are added and sealed for 10-15 minutes of extraction, and then the tea soup is filtered out. Add refined sucrose to the tea infusion and stir until completely dissolved. Heat at a constant temperature of 85-90℃ for 20-30 minutes until the soluble solids content of the system reaches 60%-65%. Cool and set aside. The second method is used to prepare jujube syrup. Pitted dried jujubes are added to purified water and heated at 95-100℃ for 40-60 minutes with a gentle boil. The solid-liquid mixture was homogenized and ground using a colloid mill, and the jujube slurry was obtained by passing it through an 80-mesh sieve. Add refined sucrose to the jujube paste and heat it continuously at 90°C until the soluble solids content of the system reaches 65% to 70%. Then cool it for later use. The third method is used to prepare rose brown sugar syrup. Brown sugar is added to pure water and stirred until completely dissolved, then heated to 80-85℃. Add dried rose petals and soak at a lukewarm temperature for 30-45 minutes to extract. Filter to remove petal residue. The filtrate is heated and concentrated until the soluble solids content of the system reaches 60% to 65%, and then cooled for later use.

6. The tea bag preparation process according to claim 4, characterized in that, In the process of physically pressing fresh small yellow ginger, filtering to remove ginger residue, and collecting freshly pressed ginger juice, the specific operation of physically pressing the fresh small yellow ginger is as follows: The fresh ginger is washed to remove surface dirt and peeled, cut into pieces, and then physically pressed using a cold press juicer. The operation of filtering out ginger residue involves filtering the pressed mixed juice through a 100-mesh filter to remove the ginger residue.

7. The tea bag preparation process according to claim 4, characterized in that, Accurately weigh whole milk, place it in a heating device and heat it slowly, and control the temperature of the whole milk to a constant temperature of 70-80°C during the preparation process.

8. The tea bag preparation process according to claim 4, characterized in that, In the operation of pouring the mixture into the container from a set height at which it is kept at a constant flow rate (10-20 cm), the set height is 10-20 cm.

9. The tea bag preparation process according to claim 4, characterized in that, In the operation of static condensation at room temperature, the static condensation time is 5 to 10 minutes, and stirring and moving the container are strictly prohibited during the static condensation period.

10. The tea bag preparation process according to claim 4, characterized in that, The container is a ceramic condensation container.

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