4 results about "Ginger Flavor" patented technology

This invention discloses a method for evaluating the quality of Xiaochaihu granules based on 6-gingerol, comprising the following steps: accurately weighing 6-gingerol, dissolving it in a diluent and quantitatively diluting it to prepare a reference solution; taking Xiaochaihu granules, grinding them finely, loading them onto the sample using a dry method and using C... 18 The test solution was prepared by purification using a solid-phase extraction column. The reference solution and the test solution were injected and analyzed under chromatographic conditions. The content of 6-gingerol was calculated using the external standard method to evaluate the quality of Xiaochaihu granules. This method uses a specific solid-phase extraction column to purify the test solution and employs high-performance liquid chromatography (HPLC). This solves the problems of the presence of other medicinal components in Xiaochaihu granules severely interfering with the separation of 6-gingerol from ginger flavor, and the poor thermal stability of 6-gingerol. It achieves quantitative detection of 6-gingerol and has high specificity, thus enabling the addition of new quality standard research for Xiaochaihu granules, ensuring product quality control, and guaranteeing product safety and efficacy.

This application discloses a ginger extract, its preparation method, and its application. This ginger flavoring is processed from the following components by mass percentage: 10%-25% dried ginger slices; 60%-70% extraction solvent; 0.5%-2% polyglycerol fatty acid ester; 0.1%-1% ginger oil; and the remainder is purified water. The extraction solvent consists of propylene glycol and ethanol in a mass ratio of (2-6):1. By selecting propylene glycol and ethanol as the extraction solvent and extracting dried ginger in a specific ratio, and by limiting the ratio of ginger oil, ginger slices, and polyglycerol fatty acid ester, the clarity of the ginger extract can be maintained, and the aroma is more natural and realistic than other ginger flavorings. This supplements the ginger flavoring category with a new type of aroma, and also solves the problems of poor aroma and difficult storage of cooked ginger.

The invention relates to the technical field of food manufacturing, and discloses a formula and a preparation method of a brown sugar and ginger flavored beverage, and the brown sugar and ginger flavored beverage is prepared from the following raw materials in parts by weight: 95%-99% of water, 1.2%-1.8% of high fructose corn syrup, 0.03%-0.05% of brown sugar, 0.01%-0.02% of longan, 0.01%-0.02% of concentrated red date juice, 0.1%-0.2% of caramel syrup, 0.0001%-0.0003% of vitamin C and 0.03%-0.08% of sodium cyclamate. The invention relates to a brown sugar flavor beverage which comprises the following components in percentage by weight: 0.01%-0.015% of aspartame (containing phenylalanine), 0.01%-0.04% of sodium citrate, 0.01%-0.03% of edible salt, 0.04%-0.06% of citric acid, 0.04%-0.07% of potassium sorbate, 0.01%-0.025% of potassium chloride, 0.03%-0.06% of brown sugar flavor essence, 0.02%-0.05% of old brown sugar essence and 0.04%-0.06% of ginger extract.The brown sugar flavor beverage has the advantages that the brown sugar flavor beverage has special taste and smell compared with the prior art.

The invention discloses a dry-frying cooking process of a ginger female duck for manual deboning and meat taking in the field of food processing, and the process mainly comprises the following steps: selecting a red-flour muscovy duck, cleaning the selected red-flour muscovy duck, and pickling the cleaned red-flour muscovy duck with a special pickling material containing spices and a curcumin-beta-cyclodextrin inclusion compound; steaming with soft fire and then big fire, collecting duck dew normal juice, and manually deboning and taking meat; stir-frying the rhizoma dioscoreae zingiberensis mother slices at low temperature with specific material oil; adding the duck meat and the duck dew normal juice, firstly reducing the juice with medium fire, then decocting with small fire, and cooking the yellow rice wine for several times. Wherein the curcumin-beta-cyclodextrin clathrate compound is prepared by stirring and clathrating activated beta-cyclodextrin and a curcumin food-grade ethanol solution at a specific temperature, and then cooling, centrifuging, washing, purifying and freeze-drying. According to the preparation method, the flavor and the color stability are enhanced by combining steaming for reducing juice with dry frying for perfuming and matching with an inclusion technology, so that the finished duck meat is crisp, tender, dry and fragrant, has strong ginger flavor and is free of fishy smell, and the eating convenience and the flavor quality of the traditional ginger female duck are improved.