CN106418106B

CN106418106B - Instant ginger solid beverage and preparation method thereof

Info

Publication number: CN106418106B
Application number: CN201610841672.4A
Authority: CN
Inventors: 陈团伟; 张金梁; 康彬彬; 卢菊; 甄文博; 陈雪; 林婷婷
Original assignee: Fujian Agriculture and Forestry University
Current assignee: QUANZHOU MING'AN AGRICULTURAL SCIENCE AND TECHNOLOGY Co.,Ltd.
Priority date: 2016-09-23
Filing date: 2016-09-23
Publication date: 2019-12-20
Anticipated expiration: 2036-09-23
Also published as: CN106418106A

Abstract

The invention discloses an instant ginger solid beverage and a preparation method thereof, belonging to the field of solid beverage processing. According to the invention, ginger juice and ginger oleoresin are adopted to replace ginger, and are embedded with camellia oil through beta-cyclodextrin and maltodextrin, so that the effective components and flavor of ginger can be utilized and retained to the maximum extent, and the product has the health-care function of camellia oil. The instant ginger solid beverage prepared by the invention is fine powder, uniform in color, loose and free from agglomeration, has the natural flavor of ginger, is easy to dissolve after being brewed with hot water and is uniform in suspension, has reddish brown soup color and rich ginger pungent flavor, and has the physiological functions of dispelling cold, warming stomach, resisting oxidation and the like.

Description

Instant ginger solid beverage and preparation method thereof

Technical Field

The invention belongs to the field of solid beverage processing, and particularly relates to an instant ginger solid beverage and a preparation method thereof.

Background

The ginger is the tuber and stem of a perennial herb plant of Zingiber of Zingiberaceae, is a traditional economic crop used as both medicine and food in China, can be used as a medicine and also can be used as a vegetable and a seasoning, and has the saying that the radish is eaten in summer in winter, and the radish is not fragrant in rice and is eaten fresh ginger. The theory of traditional Chinese medicine considers that the ginger is slightly warm in nature and pungent in taste, has various health care functions of dispelling cold, eliminating dampness, warming stomach, accelerating blood circulation and the like, and has good auxiliary treatment effects on wind-cold type cold, stomach cold, female body weakness, irregular menstruation, dysmenorrheal and the like. Modern scientific research shows that the ginger essential oil and ginger oleoresin in ginger are main functional components and flavor development substances thereof, and have the effects of resisting oxidation, inhibiting tumors, sterilizing, detoxifying, decomposing alcohol and the like. Wherein the ginger oleoresin is a dark brown viscous liquid extracted from ginger root tuber by using an organic solvent, has the unique fragrance and taste of ginger, can replace ginger powder, and can be directly used in foods, beverages and cosmetics.

Camellia oil is cooking oil which is mainly eaten in southern provinces of China, has the unsaturated fatty acid content of more than 90 percent (mainly comprising oleic acid and linoleic acid), is rich in fat-soluble vitamin E, vitamin K, tea polyphenol, tea saponin, squalene and other active ingredients, and is called as 'east olive oil'. Wherein the tea polyphenols and tea saponin can remarkably reduce cholesterol content and has anticancer effect; the squalene has strong oxygen enrichment capacity, and can relieve fatigue, promote digestion, absorption and metabolism. Therefore, camellia oil is a health edible oil which is mainly popularized by the international Food and Agricultural Organization (FAO).

The main components of the traditional brown sugar ginger tea are ginger and brown sugar. The ginger has the effects of warming meridians and dispelling cold, the brown sugar has the effects of tonifying qi and nourishing blood, tonifying spleen and warming stomach, dispelling wind and cold, promoting blood circulation and removing blood stasis and the like, and the brown sugar can warm meridians and dispel cold, invigorate stomach and remove blood stasis by combining the effects of warming meridians and dispelling cold, and become traditional household drinks in China, but the traditional ginger tea is time-consuming and labor-consuming to prepare and inconvenient to drink, and cannot meet the current fast-paced life. Therefore, the ginger brown sugar solid beverage which has good brewing performance, small volume and convenient carrying is developed, and has wide market prospect. At present, there are three main ginger tea solid beverages on the market:

1. mixing rhizoma Zingiberis recens powder and sugar directly to obtain ginger tea. For example, the invention patent CN 102224868A discloses a ginger tea solid beverage prepared by mixing and granulating ginger powder, glucose powder, white granulated sugar, red date powder, radix codonopsitis powder and maltodextrin; the invention patent CN 105341241A discloses an instant solid beverage of Pu 'er ginger tea, which is prepared by taking ginger and dried ginger as active ingredients, and mixing with Pu' er tea powder and white sugar powder through granulation. The ginger tea has strong granular feeling, is not uniform in brewing and is easy to precipitate. Meanwhile, in the preparation process of the ginger powder, a large amount of volatile oil and functional components in the ginger are damaged or lost due to long-time drying, so that the flavor quality and the efficacy of the ginger tea product are seriously influenced.

2. Mixing ginger juice or ginger oleoresin with sugar, granulating by a granulator, and drying by a fluidized bed to obtain the ginger tea. For example, the invention patent CN 101057686a discloses an instant ginger cola, which is prepared by adding sucrose, essence, pigment and the like into an extract of ginger, mixing, adding sodium carbonate wrapped by polyethylene glycol, mixing and pressing; an instant conventional beverage prepared by soaking persimmon fruits with ginger juice and adding cyclodextrin, cinnamon powder, sugar, and maltose is reported in Korean patent "Process for making a Korean traditional juice-making-Sujong-Kwa". The ginger tea product prepared by the method is superior to the first one in brewing performance, but only a small part of ginger flavor substances can be obtained by extracting ginger juice, the flavor of the product is reduced, the utilization rate of raw materials is low, meanwhile, the volatile oil and functional components in ginger are greatly damaged or dissipated by extracting ginger oleoresin as shown in 1, the flavor quality and the efficacy of the ginger tea are seriously influenced, the ginger juice and the ginger oleoresin are not embedded and protected in the production process of the ginger tea, and when the ginger tea is dried by a fluidized bed, the ginger tea is seriously lost under the action of high temperature and strong wind.

3. Microencapsulating ginger oleoresin or ginger essential oil by using an embedding agent, and then directly packaging the microcapsule powder and auxiliary materials after mixing. The invention discloses a preparation method of low-sugar solid instant ginger tea as disclosed in patent CN 102630791A. Although the active ingredients of ginger are protected by embedding, the ginger tea has the defects of uneven mixing of microcapsule powder and crystalline sugar alcohol, different granularity and easy moisture absorption and agglomeration.

Disclosure of Invention

The invention aims to provide an instant ginger solid beverage and a preparation method thereof, wherein ginger oleoresin is adopted to replace ginger or ginger powder, and beta-cyclodextrin and maltodextrin are used for embedding the ginger or ginger powder and camellia oil, so that the active ingredients and the flavor of the ginger and the camellia oil are utilized and retained to the maximum extent, and a solid instant beverage product with physiological functions of dispelling cold, warming the stomach, resisting oxidation and the like is obtained.

In order to achieve the purpose, the invention adopts the following technical scheme:

an instant solid ginger beverage is prepared through preparing ginger dregs and ginger juice by enzyme method, extracting ginger oleoresin from said ginger dregs by ultrasonic wave aided alcohol, embedding ginger oleoresin and camellia oil, adding ginger juice, maltodextrin and brown sugar, mixing and spray drying.

The preparation method of the instant ginger solid beverage specifically comprises the following steps:

1) selecting fresh ginger without rot and lesion, cleaning, crushing, adding citric acid 0.05% ~ 0.1.1% and ascorbic acid 0.02% ~ 0.06.06% by weight, performing color protection treatment for 20 min ~ 30 min, pulping, adjusting pH of the pulp to 4.5 ~ 5.5.5, adding complex enzyme 0.1% by weight of the pulp, performing enzymolysis treatment at 50 deg.C for 60 min ~ 120 min, and centrifuging to obtain ginger juice and ginger residue;

2) extracting ginger oleoresin, namely adding an ethanol solution with the volume concentration of 95% into the ginger residue obtained in the step 1) according to the mass-to-volume ratio of 1:10 ~ 15 (g/mL), extracting for 10 min ~ 30 min under the conditions of the ultrasonic power of 500W and the ultrasonic temperature of 30 ℃ and ~ 60 ℃ for 10 min, and then rotationally evaporating and concentrating the extracting solution at 50 ℃ until the content of gingerol is more than or equal to 250 mg/g to obtain the ginger oleoresin;

3) homogeneous embedding: dissolving beta-cyclodextrin and maltodextrin in hot water, slowly adding ginger oleoresin and camellia oil under stirring, adding molecular distillation monoglyceride and sucrose fatty acid ester after oil drops are dispersed, continuously stirring for 30 min, and homogenizing under high pressure twice to form uniform microcapsule emulsion;

4) blending: adding ginger juice, maltodextrin and brown sugar into the microcapsule emulsion, and adding water to adjust the solid content to 30% to obtain a blending solution;

5) spray drying, namely spray drying the prepared liquid at the conditions of the air inlet temperature of 160 ℃ to ~ 200 ℃ and the air outlet temperature of 70 ℃ to ~ 90 ℃ to obtain the instant ginger solid beverage.

The enzyme activity of the complex enzyme used in the step 1) is 20000U/g, and the complex enzyme is prepared by mixing cellulase and pectinase according to the weight ratio of 1: 1.

The blending liquid obtained in the step 4) comprises, by weight, 40 ~ 60 parts of ginger juice, 40 ~ 80 parts of brown sugar, 2 ~ 4 parts of ginger oil resin, 4 ~ 8 parts of camellia oil, 1.2 ~ 7.2.2 parts of beta-cyclodextrin, 40 ~ 80 parts of maltodextrin, 0.08 part of molecular distillation monoglyceride and 0.02 part of sucrose fatty acid ester.

The citric acid, ascorbic acid, 95% ethanol, beta-cyclodextrin, maltodextrin, molecular distilled monoglyceride and sucrose fatty acid ester are all food grade.

The invention has the following remarkable advantages:

1) the camellia oil contains more than 90 percent of unsaturated fatty acid (mainly oleic acid and linoleic acid), is rich in fat-soluble vitamin E, vitamin K, tea polyphenol, tea saponin, squalene and other active ingredients, is called as 'east olive oil', and is healthy edible oil which is mainly popularized by the international Food and Agricultural Organization (FAO).

2) The instant ginger solid beverage prepared by the invention is fine powder, uniform in color, loose and free from agglomeration, has the natural flavor of ginger, is easy to dissolve after being brewed with hot water and is uniform in suspension, has reddish brown soup color and rich ginger pungent flavor, and has the physiological functions of dispelling cold, warming stomach, resisting oxidation and the like.

Detailed Description

In order to make the present invention more comprehensible, the technical solutions of the present invention are further described below with reference to specific embodiments, but the present invention is not limited thereto.

Example 1

1) Preparing ginger juice: selecting ginger without rot and lesion, cleaning, crushing, adding citric acid 0.05% and ascorbic acid 0.02% of the weight of the ginger, pulping after color protection treatment for 30 min, adjusting the pH value of the pulp to 5.5, adding complex enzyme 0.1% (based on the weight of the pulp) (cellulase and pectinase are mixed according to the weight ratio of 1:1, the enzyme activity is 20000U/g), carrying out enzymolysis treatment for 60 min at 50 ℃, and carrying out centrifugal separation to obtain ginger juice and ginger residue;

2) extracting ginger oleoresin: adding an ethanol solution with the volume concentration of 95% into the ginger residues obtained in the step 1) according to the mass-to-volume ratio of 1:10 (g/mL), extracting for 30 min under the conditions of the ultrasonic power of 500W and the ultrasonic temperature of 30 ℃, and then rotationally evaporating and concentrating the extracting solution at 50 ℃ until the content of gingerol is more than or equal to 250 mg/g to obtain ginger oleoresin;

3) homogeneous embedding: dissolving 1.2g of beta-cyclodextrin and 24g of maltodextrin in hot water, slowly adding 2g of ginger oleoresin and 4g of camellia oil under the stirring state, adding 0.08 g of molecular distillation monoglyceride and 0.02g of sucrose fatty acid ester after oil drops are dispersed, continuously stirring for 30 min, and homogenizing under high pressure twice to form uniform microcapsule emulsion;

4) blending: adding 40 g of ginger juice, 16 g of maltodextrin and 40 g of brown sugar into the microcapsule emulsion, and adding water to adjust the solid content to 30% to obtain a blending solution;

5) spray drying: spray drying the obtained blending solution at the air inlet temperature of 160 ℃ and the air outlet temperature of 70 ℃ to obtain the instant ginger solid beverage.

The prepared instant ginger solid beverage is fine powder, uniform in granularity, loose and free from caking, the water content is 2.74%, the measured value of gingerol is 650 mg/100 g, the water temperature of brewing is 70 ℃ and ~ 100 ℃, the ginger solid beverage is brewed by 10 times of water, the ginger solid beverage is quickly dissolved to form uniform suspension, the tea color is red brown, the sweet taste is palatable, and the camellia oil has the fragrance of camellia oil and the unique strong peppery taste and flavor of ginger.

Example 2

1) Preparing ginger juice: selecting ginger without rot and lesion, cleaning, crushing, adding 0.08% citric acid and 0.04% ascorbic acid, performing color protection treatment for 25 min, pulping, adjusting pH of the pulp to 5.0, adding 0.1% (by weight of the pulp) of complex enzyme (cellulase and pectinase are mixed according to a weight ratio of 1:1, the enzyme activity is 20000U/g), performing enzymolysis treatment at 50 deg.C for 100 min, and centrifuging to obtain ginger juice and ginger residue;

2) extracting ginger oleoresin: adding an ethanol solution with the volume concentration of 95% into the ginger residues obtained in the step 1) according to the mass-to-volume ratio of 1:12 (g/mL), extracting for 20 min under the conditions of the ultrasonic power of 500W and the ultrasonic temperature of 40 ℃, and then rotationally evaporating and concentrating the extracting solution at 50 ℃ until the content of gingerol is more than or equal to 250 mg/g to obtain ginger oleoresin;

3) homogeneous embedding: dissolving 6 g of beta-cyclodextrin and 20g of maltodextrin in hot water, slowly adding 3 g of ginger oil resin and 6 g of camellia oil under the stirring state, adding 0.08 g of molecular distillation monoglyceride and 0.02g of sucrose fatty acid ester after oil drops are dispersed, continuously stirring for 30 min, and homogenizing under high pressure twice to form uniform microcapsule emulsion;

4) blending: adding 50 g of ginger juice, 40 g of maltodextrin and 50 g of brown sugar into the microcapsule emulsion, and adding water to adjust the solid content to be 30% to obtain a blending solution;

5) spray drying: spray drying the obtained blending solution at air inlet temperature of 180 deg.C and air outlet temperature of 80 deg.C to obtain instant rhizoma Zingiberis recens solid beverage.

The prepared instant ginger solid beverage is fine powder, uniform in granularity, loose and free from caking, the water content is 2.85%, the measured value of gingerol is 555 mg/100 g, the water temperature of brewing is 70 ℃ and ~ 100 ℃, the ginger solid beverage is brewed by 10 times of water, the ginger solid beverage is quickly dissolved to form uniform suspension, the soup is reddish brown, the sweet taste is palatable, the camellia oil has the fragrance, and the ginger is strong in pungent taste.

Example 3

1) Preparing ginger juice: selecting ginger without rot and lesion, cleaning, crushing, adding citric acid 0.1% and ascorbic acid 0.06% of the weight of the ginger, pulping after color protection treatment for 20 min, adjusting the pH value of the pulp to 4.5, adding complex enzyme 0.1% (based on the weight of the pulp) (cellulase and pectinase are mixed according to the weight ratio of 1:1, the enzyme activity is 20000U/g), carrying out enzymolysis treatment at 50 ℃ for 120 min, and carrying out centrifugal separation to obtain ginger juice and ginger residue;

2) extracting ginger oleoresin: adding an ethanol solution with the volume concentration of 95% into the ginger residues obtained in the step 1) according to the mass-to-volume ratio of 1:15 (g/mL), extracting for 10 min under the conditions of the ultrasonic power of 500W and the ultrasonic temperature of 60 ℃, and then rotationally evaporating and concentrating the extracting solution at 50 ℃ until the content of gingerol is more than or equal to 250 mg/g to obtain ginger oleoresin;

3) homogeneous embedding: dissolving 7.2 g of beta-cyclodextrin and 24g of maltodextrin in hot water, slowly adding 4g of ginger oleoresin and 8 g of camellia oil under the stirring state, adding 0.08 g of molecular distillation monoglyceride and 0.02g of sucrose fatty acid ester after oil drops are dispersed, continuously stirring for 30 min, and homogenizing under high pressure twice to form uniform microcapsule emulsion;

4) blending: adding 60 g of ginger juice, 56 g of maltodextrin and 80 g of brown sugar into the microcapsule emulsion, and adding water to adjust the solid content to be 30% to obtain a blending solution;

5) spray drying: spray drying the obtained blending solution at air inlet temperature of 200 deg.C and air outlet temperature of 90 deg.C to obtain instant rhizoma Zingiberis recens solid beverage.

The prepared instant ginger solid beverage is fine powder, uniform in granularity, loose and free from caking, the water content is 2.93%, the measured value of gingerol is 4.65 mg/g, the water temperature of brewing is 70 ℃ and ~ 100 ℃, the ginger solid beverage is brewed by 10 times of water, the ginger solid beverage is quickly dissolved to form uniform suspension, the soup color is red brown, the sweet taste is palatable, the camellia oil has the fragrance, and the ginger taste is moderate.

The above description is only a preferred embodiment of the present invention, and all equivalent changes and modifications made in accordance with the claims of the present invention should be covered by the present invention.

Claims

1. The preparation method of the instant ginger solid beverage is characterized by comprising the following steps: the method specifically comprises the following steps:

2) extracting oleoresin ginger, namely adding an ethanol solution with the volume concentration of 95% into the ginger residue obtained in the step 1) according to the mass-to-volume ratio of 1:10 ~ 15, extracting for 10 min ~ 30 min under the conditions of the ultrasonic power of 500W and the ultrasonic temperature of 30 ℃ and ~ 60 ℃ for 10 min and 30 min, and then rotationally evaporating and concentrating the extracting solution at 50 ℃ until the content of gingerol is more than or equal to 250 mg/g to obtain oleoresin ginger;

5) spray drying, namely spray drying the prepared liquid at the conditions of air inlet temperature of 160 ℃ to ~ 200 ℃ and air outlet temperature of 70 ℃ to ~ 90 ℃ to obtain the instant ginger solid beverage;

2. The method for preparing the instant ginger solid beverage according to claim 1, wherein the method comprises the following steps: the enzyme activity of the complex enzyme used in the step 1) is 20000U/g, and the complex enzyme is prepared by mixing cellulase and pectinase according to the weight ratio of 1: 1.