Chinese cabbage-ginger composition and method for preparing the same

Abstract

This application relates to the field of compound plant extraction, mainly to a Chinese cabbage and ginger composition and its preparation method. The preparation method of the Chinese cabbage and ginger composition includes the following steps: cutting Chinese cabbage and ginger, stacking the Chinese cabbage and ginger alternately in layers, and letting them stand under an inert gas atmosphere at 0-10℃ for 8-24 hours to obtain a premix; pulverizing the premix and then mixing it with water to obtain a mixed slurry; mixing the mixed slurry with cellulase, pectinase, and hemicellulase, and enzymatically hydrolyzing it at 38-42℃ for 75-120 minutes to obtain a first-stage mixture; mixing the first-stage mixture with black mustard enzyme and reacting it at 38-42℃ in an oxygen-free environment for 45-75 minutes to obtain a second-stage mixture; filtering and concentrating the second-stage mixture to obtain the Chinese cabbage and ginger composition. The Chinese cabbage and ginger composition provided by this application has high activity retention and low irritation, and can be adapted to various application scenarios.

Description

Technical Field

[0001] This application relates to the field of compound plant extraction, and mainly to a Chinese cabbage and ginger composition and its preparation method. Background Technology

[0002] The industrial application of Chinese cabbage extract has long been concentrated in the general food processing stage, and the mainstream application of ginger extract is mainly in seasonings and spices. The naturally complementary active value of these two types of ingredients has not been systematically developed. Existing extraction processes mostly use conventional methods such as high-temperature boiling and ethanol reflux, which not only easily cause the degradation of heat-sensitive active ingredients such as natural polysaccharides and free organic acids in Chinese cabbage and volatile ginger oil in ginger, but also pose compliance risks due to residual organic solvents. The resulting products have limited functional dimensions and very limited application scenarios.

[0003] Ginger extracts prepared using conventional processes tend to have a high proportion of unencapsulated free gingerol, which can easily irritate the digestive tract when taken orally, and may cause skin redness and discomfort when added to skincare systems for topical application. The product's gentleness cannot simultaneously meet the dual requirements of food-grade and skincare-grade raw materials. Furthermore, the metabolic regulation effects of single cabbage or ginger extracts are limited in scope, lacking a synergistic coupling mechanism between the two types of active components, resulting in significant shortcomings in practical application effects.

[0004] Therefore, existing technologies still need to be improved and developed. Summary of the Invention

[0005] In view of the shortcomings of the prior art, the purpose of this application is to provide a Chinese cabbage and ginger composition and its preparation method.

[0006] The technical solution of this application is as follows: A method for preparing a Chinese cabbage and ginger composition includes the following steps: Cut cabbage and ginger, stack the cut cabbage and ginger in alternating layers, and let them stand for 8-24 hours under inert gas and 0-10℃ conditions to obtain a premix. The premixed material is crushed and then mixed with water to obtain a mixed slurry; The mixed pulp was mixed with cellulase, pectinase and hemicellulase, and enzymatically hydrolyzed at 38-42℃ for 75-120 min to obtain a first-order mixture; The first-stage mixture is mixed with black mustard enzyme and reacted at 38-42℃ in an oxygen-free environment for 45-75 minutes to obtain the second-stage mixture. The second-order mixture was filtered and concentrated to obtain a Chinese cabbage and ginger composition.

[0007] Furthermore, when the cabbage and ginger are stacked alternately in layers, the weight ratio of a single layer of cabbage to a single layer of ginger is (8-12):1.

[0008] Furthermore, after obtaining the second-order mixture, the second-order mixture is extracted under low-frequency closed ultrasound at 38-42℃ for 30-60 minutes to obtain an ultrasonically extracted mixture. The ultrasonically extracted mixture was filtered and concentrated to obtain the Chinese cabbage and ginger composition.

[0009] Furthermore, the conditions for the low-frequency sealed ultrasound are 180-220W and 25-35 kHz.

[0010] Furthermore, the filtration process includes: the second-order mixture being coarsely filtered through an 80-120 mesh screen, and then finely filtered through a 0.1-0.3 μm screen.

[0011] Furthermore, after coarse filtration, the resulting filtrate is sterilized at low temperature, and then fine filtration is performed.

[0012] Furthermore, the concentration includes two stages of gradient decompression concentration; The first stage vacuum degree is -0.04±0.01MPa, concentrating to a solid content of 8-10%; The second stage uses a vacuum of -0.07±0.01MPa to concentrate the product until the solid content is 18-22%.

[0013] Furthermore, when the mixed pulp is mixed with the cellulase, pectinase, and hemicellulase, the pH of the system at the time of enzymatic hydrolysis initiation is 4.6-5.1.

[0014] This application also provides a Chinese cabbage and ginger composition.

[0015] Furthermore, according to the weight parts, the Chinese cabbage and ginger composition includes the following raw materials: 95-105 parts of Chinese cabbage, 8-12 parts of ginger, 550-650 parts of water, 0.05-0.2 parts of cellulase, 0.05-0.2 parts of pectinase, 0.01-0.1 parts of hemicellulase, and 0.01-0.1 parts of black mustard enzyme.

[0016] Compared with the prior art, this application has the following beneficial effects: 1. Segmented Coupling and Co-extraction Without separate extraction, the system utilizes the endogenous organic acids of cabbage to gently adjust the pH of the system, eliminating the need for additional citric acid additives. This promotes the formation of a stable conjugated complex of sulforaphane and gingerol, significantly enhancing their synergistic antioxidant and metabolic regulation effects.

[0017] 2. Two-stage directional complex enzymatic hydrolysis system The process involves two stages of enzymatic hydrolysis: the first stage uses plant cell wall decomposing enzymes, and the second stage uses cabbage-specific black mustard enzymes to target and activate sulforaphane; ginger fiber is simultaneously cleaved, releasing both fat-soluble and water-soluble active substances.

[0018] 3. Oxygen-free low-temperature ultrasonic gradient negative pressure micro-concentration The entire extraction process is carried out at a temperature of ≤42℃ in an oxygen-free and airtight environment, which alleviates the oxidation of heat-sensitive active ingredients and eliminates the need for high-temperature sterilization. The concentration process uses gradient negative pressure to preserve the volatile ginger aroma substances.

[0019] 4. One-step despication and clarification integrated refining process By utilizing the natural polysaccharides of Chinese cabbage to adsorb the free pungent and irritating components of ginger, the process eliminates the need for activated carbon and resin despication steps, simplifying the process and resulting in zero loss of active ingredients.

[0020] 5. Dual-adaptive finished products The resulting compound extract / freeze-dried powder can be used directly in SC food solid beverages, or directly compounded with cosmetic creams and sprays, allowing one set of raw materials to connect two product lines for both internal and external use. Detailed Implementation

[0021] This application provides a Chinese cabbage and ginger composition and its preparation method. To make the purpose, technical solution, and effects of this application clearer and more explicit, the following provides a more detailed description. It should be understood that the specific embodiments described herein are merely illustrative of this application and are not intended to limit this application.

[0022] This application provides a method for preparing a Chinese cabbage and ginger composition, comprising the following steps: Step 1: Preprocessing: Step 1a: Remove the old leaves from the Chinese cabbage, wash it with water, soak it in ice water for 3-10 minutes to protect its color, and set aside.

[0023] Wash and peel the ginger, then set aside.

[0024] Step 1b: Cut the cabbage into 3-6mm thin shreds and the ginger into 1-3mm thin slices. Then, stack the cabbage and ginger alternately in layers. Let it stand for 8-24 hours, keeping the temperature constant at 0-10℃, and fill the entire room with nitrogen to prevent oxygen from entering.

[0025] After standing, remove the mixture to obtain the premixed material.

[0026] Low temperature inhibits oxidative browning of intact fruit and vegetable tissues, nitrogen isolates oxygen, and layered stacking allows for the slow oozing and pre-activation of endogenous organic acids.

[0027] When the intact cabbage tissue is placed in a nitrogen-sealed environment at low temperature (0~10℃), the cell membrane remains intact and active. Malic acid, citric acid, and oxalic acid in the cell sap slowly permeate to the surface of the material during the static period. After being stacked in layers, the endogenous organic acids exuded from the cabbage directly contact the ginger epidermis. The weakly acidic environment can gently soften the cell walls of the ginger epidermis.

[0028] Although the organic acid content of cabbage is low, when it is layered and stacked, and kept in a sealed environment for a long time, a weakly acidic environment is continuously accumulated. Combined with nitrogen gas to prevent the oxidation and consumption of organic acids, the accumulated concentration is sufficient to achieve pre-activation.

[0029] The release of endogenous organic acids from cabbage and the release of pungent substances from ginger must be balanced. An imbalance in this ratio will result in two problems: too much ginger will lead to excessive spiciness, while too much cabbage will result in insufficient endogenous organic acids, significantly reducing the pre-activation effect. Therefore, the preferred weight ratio of a single layer of cabbage to a single layer of ginger is (8-12):1.

[0030] Step 1c: The premixed material is ultra-finely pulverized at low temperature, with the temperature controlled at ≤10℃ by jacketed water cooling throughout the pulverization process, to obtain the crushed mixed raw material.

[0031] The optimal ultrafine grinding chamber temperature is controlled at 0~10℃ with a cooling medium throughout the process, and nitrogen is continuously introduced into the grinding chamber to isolate oxygen and prevent the vegetable pulp from oxidizing and turning brown, and the ginger aroma from volatilizing after crushing.

[0032] The optimal crushing time is 8-20 minutes.

[0033] In the crushed and mixed raw materials, it is preferred that more than 95% of the material particles have a diameter of ≤200 mesh.

[0034] Step 2: First-order complex cell wall disruption enzymatic hydrolysis: The crushed and mixed raw materials are transferred into a sealed oxygen-free reactor, all pure water is added, and the mixture is stirred evenly to obtain a mixed slurry.

[0035] Cellulase, pectinase, and hemicellulase are added to the reaction vessel and enzymatically hydrolyzed at a constant temperature of 38-42℃ with low-speed (60-120 r / min) dynamic stirring for 75-120 minutes to fully break down the cell walls of cabbage and ginger, releasing polysaccharides, flavonoids, and gingerol precursors.

[0036] The pH of the system at the start of enzymatic hydrolysis is 4.6-5.1 (the organic acids in the cabbage are automatically adjusted, and no external acid is needed).

[0037] After enzymatic hydrolysis, a first-order mixture is obtained.

[0038] This low-speed rotation range ensures that the materials in the reactor are thoroughly mixed and that the enzyme preparation is in full contact with the cabbage and ginger. The rotation speed is not too high, which avoids the system from being entrained by a large amount of air and prevents the active substances such as gingerol, polyphenols, and isothiocyanates from being oxidized and lost.

[0039] Step 3: Second-order directed activation enzymatic hydrolysis: Add black mustard enzyme to the reactor and maintain the reaction at 38-42℃ in an oxygen-free environment for 45-75 minutes.

[0040] Under enzymatic catalysis, Chinese cabbage glucosinolates are directionally converted into highly active sulforaphane, while ginger fiber is continuously decomposed, and fat-soluble 6-gingerol and ginger essential oil are dissolved. Chinese cabbage polysaccharides and ginger phenolic substances undergo molecular coupling to form a stable antioxidant conjugated system, which reduces the spiciness and irritation from the source.

[0041] After the reaction is complete, a second-order mixture is obtained.

[0042] Step 4: Low-temperature ultrasonic synergistic extraction (enhanced dissolution without destroying activity): The second-order mixture was extracted at a constant temperature of 38-42℃ for 30-60 minutes using low-frequency closed-loop ultrasound (180-220W, 25-35 kHz). After extraction, the ultrasonically extracted mixture was obtained.

[0043] Ultrasonic-assisted penetration of the remaining plant fibers allows for the full co-dissolution of fat-soluble and water-soluble active ingredients, resulting in a significant increase in the total dissolution of active components compared to traditional processes.

[0044] After being pre-activated in layers, Chinese cabbage can release a large amount of water-soluble plant polysaccharides (pectin polysaccharides and Chinese cabbage dietary fiber polysaccharides). The polysaccharides have an amphiphilic molecular structure, with hydrophilic groups that dissolve in the aqueous phase and hydrophobic groups that can encapsulate lipid-soluble gingerol and ginger volatile oil, forming water-soluble polysaccharide-lipid micelles.

[0045] Ultrasonic-assisted extraction can effectively enhance the micelle encapsulation effect, and the lipid-soluble gingerol is stably dispersed in the pure water system without lipid stratification and precipitation.

[0046] Subsequent filtration uses a combination of filter screen and ceramic membrane. The polysaccharide-encapsulated lipid complexes have uniform particle size and are not easily trapped by the filter media.

[0047] Step 5: Low-temperature segmented filtration to clarify and remove spiciness: Step 5a: Coarse filtration: Use an 80-120 mesh nylon filter to remove plant residues from the ultrasonic extraction mixture.

[0048] Step 5b: Perform low-temperature sterilization on the filtrate obtained from coarse filtration by maintaining a constant temperature of 60-70℃ for 120-150 seconds; during this period, provide light nitrogen protection to prevent the ginger aroma from evaporating during the heating process.

[0049] After the constant temperature sterilization is completed, the temperature is rapidly reduced to below 8°C within 30 seconds to terminate the heat effect and prevent the degradation of ginger volatile oil and polyphenols at high temperatures.

[0050] Step 5c: Fine filtration: Use a 0.1-0.3μm ceramic membrane to perform low-temperature oxygen-free filtration on the filtrate that has been sterilized at low temperature.

[0051] The natural soluble polysaccharides in Chinese cabbage adsorb the free, irritating small molecules from ginger, resulting in a mild filtrate without a sharp, pungent taste, eliminating the need for decolorization or despication with activated carbon or ion exchange resins.

[0052] Step 6: Gradient negative pressure low-temperature micro-concentration (≤42℃ throughout): The filtrate obtained in step 5 is transferred to a negative pressure concentration device and concentrated in two stages using gradient vacuum.

[0053] The first stage uses a vacuum of -0.04±0.01 MPa to concentrate the solution to a solid content of 8-10%. This is mainly to remove a large amount of free water from the system and avoid the risks of boiling, foaming, and overflow of the original solution.

[0054] The second stage uses a vacuum of -0.07±0.01MPa and a constant temperature of ≤42℃. Concentration continues until the solid content is 18-22%, at which point concentration is stopped.

[0055] After two stages of gradient decompression concentration, a combination of Chinese cabbage and ginger was obtained.

[0056] If solid powder is required, vacuum freeze drying (-35℃ freeze drying) is used to obtain a compound freeze-dried powder of cabbage and ginger.

[0057] The Chinese cabbage and ginger combination stock solution / freeze-dried powder is packaged in a sterile clean workshop and stored at room temperature in the dark throughout the process. It has a shelf life of 18 months and an activity retention rate of ≥90%.

[0058] Using a combination of Chinese cabbage and ginger (with a solid content of 20%) as the test object, the following were found in the Chinese cabbage and ginger combination: 1. Total polysaccharides from Chinese cabbage: ≥3.6g / 100mL; 2. Total free organic acids (endogenous): ≥0.42g / 100mL; 3. Total gingerol (fat-soluble, polysaccharide-encapsulated): ≥128mg / 100mL; 4. Isothiocyanate (black myrosinase activated product): ≥36mg / 100mL; 5. Total polyphenol content: ≥196mg / 100mL.

[0059] This application also provides a Chinese cabbage and ginger composition, comprising the following raw materials in parts by weight: 95-105 parts Chinese cabbage, 8-12 parts ginger, 550-650 parts water, 0.05-0.2 parts cellulase, 0.05-0.2 parts pectinase, 0.01-0.1 parts hemicellulase, and 0.01-0.1 parts black mustard enzyme.

[0060] The preferred ginger is small yellow ginger.

[0061] The water is preferably food-grade deionized pure water.

[0062] Compared with commonly used extraction technologies on the market, this application has the following advantages: 1. Unique mechanism for synergistic effect: Most commercially available products are extracted separately and then physically mixed; the process of this application involves simultaneous coupling and co-extraction, with sulforaphane and gingerol molecules conjugated, significantly enhancing the synergistic effects of antioxidation, regulation of human metabolism, and promoting the upward flow of Yang.

[0063] 2. Endogenous pH self-regulation, minimal excipients: Relying on the natural organic acids in cabbage to regulate the optimal pH for enzymatic hydrolysis, there is no need to add citric acid or malic acid, resulting in a purer formula that is suitable for people with sensitive blood sugar and blood pressure.

[0064] 3. Two-stage directional enzymatic hydrolysis combination: Most commercially available processes only use cellulose and / or pectinase. This application adds black mustard enzyme to target and activate the core active sulforaphane in Chinese cabbage, while simultaneously cleaving ginger fiber, thus achieving phased and targeted activation of both crops.

[0065] 4. Green, low-cost, integrated refining: By utilizing the natural despication and clarification of Chinese cabbage polysaccharides, the refining process using resin and activated carbon is eliminated, reducing activity loss and lowering the cost of wastewater treatment.

[0066] 5. Suitable for both internal and external use: Commercially available cabbage extract is only used in food, and ginger extract is mostly used in condiments. This compound extract is mild and low in irritation, and can meet the raw material needs of solid beverages, plant-based face creams, and moisturizing sprays. It has unique application scenarios in the industry chain.

[0067] The present application will be further described below through specific embodiments.

[0068] Example 1 The Chinese cabbage and ginger composition comprises the following raw materials: 100 kg of Chinese cabbage, 10 kg of small yellow ginger, 600 kg of food-grade deionized pure water, 0.12 kg of cellulase, 0.08 kg of pectinase, 0.05 kg of hemicellulase, and 0.03 kg of black mustard enzyme.

[0069] Cellulase, CAS No.: 9012-54-8, Manufacturer: Shandong Longket Enzyme Preparation Co., Ltd., Enzyme Activity: 10000U / g.

[0070] Pectinase, CAS No.: 9032-75-1, Manufacturer: Shandong Longket Enzyme Preparation Co., Ltd., Enzyme Activity: 20000U / g.

[0071] Hemicellulase, CAS No.: 9025-56-3, Manufacturer: Xiasheng Biotechnology Co., Ltd., Enzyme Activity: 15000U / g.

[0072] Black mustard enzyme, CAS No.: 9025-38-1, Manufacturer: Jiangsu Ruiyang Biotechnology Co., Ltd., Enzyme activity: 5000U / g.

[0073] A method for preparing a Chinese cabbage and ginger composition includes the following steps: Step 1: Preprocessing: Step 1a: Remove the old leaves from the Chinese cabbage, wash it with water, soak it in ice water for 5 minutes to preserve its color, and set aside.

[0074] Wash and peel the ginger, then set aside.

[0075] Step 1b: Cut the cabbage into 5mm thin shreds and the ginger into 2mm thin slices. Then, layer the cabbage and ginger alternately. Let it stand for 12 hours, maintaining a constant temperature of 5℃, and keep the entire process sealed with nitrogen to prevent oxygenation.

[0076] After standing, remove the mixture to obtain the premixed material.

[0077] The weight ratio of single-layer cabbage to single-layer ginger is 10:1.

[0078] Step 1c: The premixed material is ultra-finely pulverized at low temperature, with the temperature controlled at ≤10℃ by jacketed water cooling throughout the pulverization process, to obtain the crushed mixed raw material.

[0079] The ultrafine grinding chamber is kept at a constant temperature of 5°C by a cooling medium, and nitrogen is continuously introduced into the grinding chamber to isolate oxygen and prevent the vegetable pulp from oxidizing and turning brown, and the ginger aroma from volatilizing after crushing.

[0080] The crushing time is 8 minutes.

[0081] In the crushed and mixed raw materials, more than 95% of the material particles have a diameter of ≤200 mesh.

[0082] Step 2: First-order complex cell wall disruption enzymatic hydrolysis: The crushed and mixed raw materials are transferred into a sealed oxygen-free reactor, all pure water is added, and the mixture is stirred evenly to obtain a mixed slurry.

[0083] Cellulase, pectinase, and hemicellulase were added to the reaction vessel and enzymatically hydrolyzed at a constant temperature of 40°C with low-speed dynamic stirring for 90 minutes.

[0084] The pH of the system at the start of enzymatic hydrolysis was 4.7.

[0085] After enzymatic hydrolysis, a first-order mixture is obtained.

[0086] Step 3: Second-order directed activation enzymatic hydrolysis: Add black mycosesin to the reaction vessel and maintain the reaction at 40°C in an oxygen-free environment for 60 minutes; after the reaction is completed, a second-order mixture is obtained.

[0087] Step 4: Low-temperature ultrasound-assisted extraction: The second-order mixture was extracted at a constant temperature of 40°C for 40 min using low-frequency closed ultrasound (200W, 30kHz). After extraction, the ultrasonically extracted mixture was obtained.

[0088] Step 5: Low-temperature segmented filtration to clarify and remove spiciness: Step 5a: Coarse filtration: Use a 100-mesh nylon filter to remove plant residues from the ultrasonic extraction mixture.

[0089] Step 5b: Perform low-temperature sterilization on the filtrate obtained from coarse filtration by constant temperature treatment at 65°C for 120 seconds; during this period, light nitrogen protection is applied.

[0090] After the constant temperature sterilization is completed, the temperature is rapidly reduced to below 8°C within 30 seconds.

[0091] Step 5c: Fine filtration: The filtrate that has undergone low-temperature sterilization is filtered at low temperature without oxygen using a 0.2μm ceramic membrane.

[0092] Step 6: Gradient negative pressure low-temperature micro-concentration: The filtrate obtained in step 5 is transferred to a negative pressure concentration device and concentrated in two stages using gradient vacuum.

[0093] The first stage uses a vacuum of -0.04 MPa to concentrate the product to a solid content of 9%; the second stage uses a vacuum of -0.07 MPa and a constant temperature of 40°C to concentrate the product to a solid content of 20%.

[0094] After two stages of gradient decompression concentration, a combination of Chinese cabbage and ginger was obtained.

[0095] Using the Chinese cabbage and ginger composition as the test object, per 100mL of the Chinese cabbage and ginger composition, the total polysaccharide content was 3.75g; the endogenous organic acid content was 0.45g; the total gingerol content was 136mg; the isothiocyanate content was 39mg; and the polyphenol content was 208mg.

[0096] Comparative Example 1 A Chinese cabbage extract comprises the following raw materials: 100 kg of Chinese cabbage, 600 kg of food-grade deionized water, 0.12 kg of cellulase, 0.08 kg of pectinase, 0.05 kg of hemicellulase, and 0.03 kg of black mustard enzyme.

[0097] The source of raw materials is the same as in Example 1, and will not be repeated here.

[0098] A method for preparing a Chinese cabbage extract includes the following steps: Step 1: Preprocessing: Step 1a: Remove the old leaves from the Chinese cabbage, wash it with water, soak it in ice water for 5 minutes to preserve its color, and set aside.

[0099] Step 1b: Cut the cabbage into 5mm thin shreds, and then perform ultra-fine grinding at low temperature. The entire grinding process is carried out with jacketed water cooling and temperature control ≤10℃ to obtain crushed raw materials.

[0100] The ultrafine grinding chamber is kept at a constant temperature of 5°C by a cooling medium, and nitrogen is continuously introduced into the grinding chamber to isolate oxygen and prevent oxidation and browning of the pulp after crushing.

[0101] The crushing time is 8 minutes.

[0102] In the crushed and mixed raw materials, more than 95% of the material particles have a diameter of ≤200 mesh.

[0103] Step 2: First-order complex cell wall disruption enzymatic hydrolysis: The crushed raw materials are transferred into a sealed, oxygen-free reactor, all pure water is added, and the mixture is stirred evenly to obtain a mixed slurry.

[0104] Cellulase, pectinase, and hemicellulase were added to the reaction vessel and enzymatically hydrolyzed at a constant temperature of 40°C with low-speed dynamic stirring for 90 minutes.

[0105] After enzymatic hydrolysis, the first-stage fermentation product is obtained.

[0106] Step 3: Second-order directed activation enzymatic hydrolysis: Add black mycosesin to the reactor and maintain the reaction at 40°C in an oxygen-free environment for 60 minutes; after the reaction is completed, the second-stage fermentation product is obtained.

[0107] Step 4: Low-temperature ultrasound-assisted extraction: The second-stage fermentation product was extracted at a constant temperature of 40°C for 40 min using low-frequency closed-loop ultrasound (200W, 30kHz). After extraction, the ultrasonically extracted fermentation product was obtained.

[0108] Step 5: Low-temperature segmented filtration to clarify and remove spiciness: Step 5a: Coarse filtration: Use a 100-mesh nylon filter to remove plant residues from the ultrasonically extracted fermentation product.

[0109] Step 5b: Perform low-temperature sterilization on the filtrate obtained from coarse filtration by constant temperature treatment at 65°C for 120 seconds; during this period, light nitrogen protection is applied.

[0110] After the constant temperature sterilization is completed, the temperature is rapidly reduced to below 8°C within 30 seconds.

[0111] Step 5c: Fine filtration: The filtrate that has undergone low-temperature sterilization is filtered at low temperature without oxygen using a 0.2μm ceramic membrane.

[0112] Step 6: Gradient negative pressure low-temperature micro-concentration: The filtrate obtained in step 5 is transferred to a negative pressure concentration device and concentrated in two stages using gradient vacuum.

[0113] The first stage uses a vacuum of -0.04 MPa to concentrate the product to a solid content of 9%; the second stage uses a vacuum of -0.07 MPa and a constant temperature of 40°C to concentrate the product to a solid content of 20%.

[0114] After two stages of gradient decompression concentration, Chinese cabbage extract was obtained.

[0115] Using Chinese cabbage extract as the test object, per 100mL of Chinese cabbage extract, the total polysaccharides were 2.41g; the endogenous organic acids were 0.32g; the total gingerol was 0mg; the isothiocyanate was 21mg; and the polyphenols were 102mg.

[0116] Comparative Example 2 A method for preparing a Chinese cabbage and ginger composition differs from Example 1 in that the second-stage directional activation enzymatic hydrolysis in step 3 is omitted, i.e., after obtaining the first-stage fermentation product, low-temperature ultrasonic synergistic extraction is performed.

[0117] Using the Chinese cabbage and ginger composition as the test object, per 100mL of Chinese cabbage extract, the total polysaccharides were 3.02g; the endogenous organic acids were 0.38g; the total gingerol was 94mg; the isothiocyanate was 7mg; and the polyphenols were 143mg.

[0118] Comparative Example 3 The Chinese cabbage and ginger composition comprises the following ingredients in parts by weight: 100 kg of Chinese cabbage, 10 kg of small yellow ginger, and 600 kg of food-grade deionized pure water.

[0119] A method for preparing a Chinese cabbage and ginger composition includes the following steps: Step 1: Preprocessing: Step 1a: Remove the old leaves from the Chinese cabbage, wash it with water, soak it in ice water for 5 minutes to preserve its color, and set aside.

[0120] Wash and peel the ginger, then set aside.

[0121] Step 1b: Cut the cabbage into 5mm thin shreds and the ginger into 2mm thin slices. Mix them together to obtain the premix.

[0122] Step 1c: The premixed material is ultra-finely pulverized at low temperature, with the temperature controlled at ≤10℃ by jacketed water cooling throughout the pulverization process, to obtain the crushed and mixed raw material.

[0123] The ultrafine grinding chamber is kept at a constant temperature of 5°C by a cooling medium, and nitrogen is continuously introduced into the grinding chamber to isolate oxygen and prevent the vegetable pulp from oxidizing and turning brown, and the ginger aroma from volatilizing after crushing.

[0124] The crushing time is 8 minutes.

[0125] In the crushed and mixed raw materials, more than 95% of the material particles have a diameter of ≤200 mesh.

[0126] Step 2: The crushed and mixed raw materials are boiled in water at 95°C for 2 hours to obtain a water-boiled extract mixture.

[0127] Step 3: Low-temperature segmented filtration to clarify and remove spiciness: Step 3a: Coarse filtration: Use a 100-mesh nylon filter to remove plant residues from the boil-in-water extract mixture.

[0128] Step 3b: Perform low-temperature sterilization on the filtrate obtained from coarse filtration by constant temperature treatment at 65°C for 120 seconds; during this period, light nitrogen protection is applied.

[0129] After the constant temperature sterilization is completed, the temperature is rapidly reduced to below 8°C within 30 seconds.

[0130] Step 3c: Fine filtration: The filtrate that has undergone low-temperature sterilization is filtered at low temperature without oxygen using a 0.2μm ceramic membrane.

[0131] Step 4: Gradient negative pressure low-temperature micro-concentration: The filtrate obtained in step 5 is transferred to a negative pressure concentration device and concentrated in two stages using gradient vacuum: The first stage uses a vacuum of -0.04 MPa to concentrate the product to a solid content of 9%; the second stage uses a vacuum of -0.07 MPa and a constant temperature of 40°C to concentrate the product to a solid content of 20%.

[0132] After two stages of gradient decompression concentration, a combination of Chinese cabbage and ginger was obtained.

[0133] Using the Chinese cabbage and ginger composition as the test object, per 100mL of the Chinese cabbage and ginger composition, the total polysaccharide content was 1.21g; the endogenous organic acid content was 0.13g; the total gingerol content was 31mg; and the polyphenol content was 46mg.

[0134] Comparative Example 4 The difference from Example 1 is that the layered and staggered stacking in step 1b is omitted. That is, step 1b is: cut the cabbage into 5mm thin strips and the ginger into 2mm thin slices, and mix them directly to obtain the premix.

[0135] The remaining steps are the same and will not be repeated.

[0136] Using the Chinese cabbage and ginger composition as the test object, per 100mL of the Chinese cabbage and ginger composition, the total polysaccharide content was 2.83g; the endogenous organic acid content was 0.34g; the total gingerol content was 82mg; the isothiocyanate content was 18mg; and the polyphenol content was 131mg.

[0137] Sensory evaluation: Twenty professional sensory evaluators were selected to conduct sensory evaluations of the Chinese cabbage and ginger compositions of Example 1, Comparative Example 3, and Comparative Example 4. Before the evaluation, the Chinese cabbage and ginger extract was diluted with water at a volume ratio of stock solution: pure water = 1:4. Blind samples were scored, with each item having a maximum score of 10 points.

[0138] Evaluation dimensions: intensity of ginger aroma, spiciness upon entry, and smoothness of texture.

[0139] Test results: 1) Ginger aroma score (the higher the score, the more harmonious and rich the ginger aroma): Example 1 scored 9.2 points; Comparative Example 3 scored 4.1 points; Comparative Example 4 scored 6.5 points; 2) Spiciness score (the lower the score, the less irritating): Example 1 scored 1.3 points; Comparative Example 3 scored 7.8 points; Comparative Example 4 scored 5.2 points; 3) Smoothness score (the higher the score, the better the smoothness): Example 1 scored 9.0 points; Comparative Example 3 scored 5.0 points; Comparative Example 4 scored 6.8 points.

[0140] It should be understood that the application of this application is not limited to the examples above. Those skilled in the art can make improvements or modifications based on the above description, and all such improvements and modifications should fall within the protection scope of this application.

Claims

1. A method for preparing a Chinese cabbage and ginger composition, characterized in that, Includes the following steps: Cut cabbage and ginger, stack the cut cabbage and ginger in alternating layers, and let them stand for 8-24 hours under inert gas and 0-10℃ conditions to obtain a premix. The premixed material is crushed and then mixed with water to obtain a mixed slurry; The mixed pulp was mixed with cellulase, pectinase and hemicellulase, and enzymatically hydrolyzed at 38-42℃ for 75-120 min to obtain a first-order mixture; The first-stage mixture is mixed with black mustard enzyme and reacted at 38-42℃ in an oxygen-free environment for 45-75 minutes to obtain the second-stage mixture. The second-order mixture was filtered and concentrated to obtain a Chinese cabbage and ginger composition.

2. The method for preparing the Chinese cabbage and ginger composition according to claim 1, characterized in that, When the cabbage and ginger are stacked alternately in layers, the weight ratio of a single layer of cabbage to a single layer of ginger is (8-12):

1.

3. The method for preparing the Chinese cabbage and ginger composition according to claim 1, characterized in that, After obtaining the second-order mixture, the second-order mixture is extracted for 30-60 minutes under low-frequency closed ultrasound at 38-42℃ to obtain an ultrasonically extracted mixture. The ultrasonically extracted mixture was filtered and concentrated to obtain the Chinese cabbage and ginger composition.

4. The method for preparing the Chinese cabbage and ginger composition according to claim 3, characterized in that, The conditions for the low-frequency sealed ultrasound are 180-220W and 25-35 kHz.

5. The method for preparing the Chinese cabbage and ginger composition according to claim 1, characterized in that, The filtration process includes: the second-order mixture is coarsely filtered through an 80-120 mesh screen, and then finely filtered through a 0.1-0.3 μm screen.

6. The method for preparing the Chinese cabbage and ginger composition according to claim 5, characterized in that, After coarse filtration, the resulting filtrate is sterilized at low temperature and then subjected to fine filtration.

7. The method for preparing the Chinese cabbage and ginger composition according to claim 1, characterized in that, The concentration includes two stages of gradient vacuum concentration; The first stage vacuum degree is -0.04±0.01MPa, concentrating to a solid content of 8-10%; The second stage has a vacuum level of -0.07±0.01MPa, concentrating the product until the solid content is 18-22%.

8. The method for preparing the Chinese cabbage and ginger composition according to claim 1, characterized in that, When the mixed pulp is mixed with the cellulase, pectinase and hemicellulase, the pH of the system is 4.6-5.1 when enzymatic hydrolysis is initiated.

9. A Chinese cabbage and ginger composition prepared by the method of preparing the Chinese cabbage and ginger composition according to any one of claims 1-8.

10. The Chinese cabbage and ginger composition according to claim 9, characterized in that, The preparation ingredients, by weight, include the following: 95-105 parts Chinese cabbage, 8-12 parts ginger, 550-650 parts water, 0.05-0.2 parts cellulase, 0.05-0.2 parts pectinase, 0.01-0.1 parts hemicellulase, and 0.01-0.1 parts black mustard enzyme.