CN107125535A - A kind of concentrated type health ginger drink - Google Patents
A kind of concentrated type health ginger drink Download PDFInfo
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- CN107125535A CN107125535A CN201710315976.1A CN201710315976A CN107125535A CN 107125535 A CN107125535 A CN 107125535A CN 201710315976 A CN201710315976 A CN 201710315976A CN 107125535 A CN107125535 A CN 107125535A
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- ginger
- gingerol
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- brown sugar
- concentrated type
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- 241000234314 Zingiber Species 0.000 title claims abstract description 78
- 235000006886 Zingiber officinale Nutrition 0.000 title claims abstract description 78
- 235000008397 ginger Nutrition 0.000 title claims abstract description 78
- 230000036541 health Effects 0.000 title claims abstract description 14
- 210000000582 semen Anatomy 0.000 claims abstract description 13
- 235000021433 fructose syrup Nutrition 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 9
- 244000269722 Thea sinensis Species 0.000 claims abstract 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 28
- 235000002780 gingerol Nutrition 0.000 claims description 26
- NLDDIKRKFXEWBK-AWEZNQCLSA-N gingerol Chemical compound CCCCC[C@H](O)CC(=O)CCC1=CC=C(O)C(OC)=C1 NLDDIKRKFXEWBK-AWEZNQCLSA-N 0.000 claims description 25
- JZLXEKNVCWMYHI-UHFFFAOYSA-N gingerol Natural products CCCCC(O)CC(=O)CCC1=CC=C(O)C(OC)=C1 JZLXEKNVCWMYHI-UHFFFAOYSA-N 0.000 claims description 25
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- 239000000047 product Substances 0.000 claims description 21
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 19
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- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
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- Engineering & Computer Science (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
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Abstract
The invention discloses a kind of concentrated type health ginger drink, belong to beverage technology field.The present invention is using ginger, brown sugar as raw material, add appropriate Semen Coicis, Radix Angelicae Sinensis and fructose syrup to be allocated, concentrated type ginger tea with brown sugar is made using infusion technique, and pass through low-temperature concentration process and ginger essential oil collection device, on the premise of good taste is ensured, at utmost retain its nutritive value.
Description
Technical field
The present invention relates to a kind of concentrated type health ginger drink, belong to beverage technology field.
Background technology
Ginger is a kind of herbaceos perennial rhizome that had not only cooked flavouring but also can be used as medicine of our people's very eating.Jiang Zhong
Contain a variety of active ingredients beneficial to human body and trace element, such as gingerol, several amino acids and abundant zinc.Due to it
Effect is special, and spring, summer, autumn and winter all suitably eats, and winter can be with dispelling cold, and summer can dispel heat toxin again.
In ginger also contain substantial amounts of Flavonoid substances, with significant antibacterial, anti-mutation, anti-oxidant, anticancer, anti-cancer,
The function such as anti-inflammatory, decompression, anti-aging, calm, diuresis, clearing heat and detoxicating, antiulcer, treatment cardiovascular and cerebrovascular disease, hypoglycemic, is one
Class have the antioxygenic property of the flavone compound in the natural of extensive exploitation prospect, ginger be better than citric acid and
Ascorbic acid.
Ginger because of its distinctive fragrant spicy, make its can both cook dish eat, can also as cooking dish flavor enhancement.
Recently as the research to ginger healthcare function, a variety of ginger products, such as ginger juice tea, ginger vinegar beverage, ginger have been developed at present
Juice beer, Milk Coagulation with Ginger Juice.These product forms are generally that granular solids reconstitute product or liquid beverage, are not paid attention to new model
The innovative development of ginger tea.
Radix Angelicae Sinensis is a kind of herbaceos perennial, and root is cylindric, branch, there is most meat fibrous roots, and yellowish-brown has strong perfume (or spice)
Gas, its root can be used as medicine, and nature and flavor are sweet, pungent, temperature, be one of the most frequently used Chinese medicine, with replenishing and activating blood, and menstruction regulating and pain relieving moisturizes logical intestines,
Anticancer, anti-aging, immune effect.
Semen Coicis is the benevolence of grass Job's tears, sweet, light, and the main active ingredient of Semen Coicis is coixenolide, is had
The effect of nourishing, also has effects that anticancer.Semen Coicis has effects that Li Shui, invigorating the spleen, eliminating impediment.
The content of the invention
The purpose of the present invention is to overcome the shortcomings of prior art, and provides a kind of concentrated type health ginger drink.It is a kind of
Dietary supplements not for the purpose for the treatment of disease, mainly solve existing menalgia, poor blood circulation, menstrual disorder,
The problems such as amenorrhoea, fertility and tablet for alleviating pain are to the side effect of body, is a kind of drink of health of body while warm the womb is dispeled cold
Product.
A kind of concentrated type health ginger drink, its raw material best weight ratio is：160 parts of ginger, 25 parts of brown sugar, fructose syrup
60 parts, 100 parts of Semen Coicis, 0.3 part of Radix Angelicae Sinensis, 0.48 part of citric acid, 1 part of amylase, 0.5 part of gingerol, 600 parts of water.
The technical scheme is that：Using ginger, brown sugar as raw material, add appropriate Semen Coicis, Radix Angelicae Sinensis and fructose syrup and adjusted
Match somebody with somebody, concentrated type ginger tea with brown sugar is made using infusion technique, and by low-temperature concentration process and ginger essential oil collection device, ensureing good
On the premise of good mouthfeel, at utmost retain its nutritive value.
The preparation method for the concentrated type health ginger drink that the present invention is provided, it is concretely comprised the following steps：
(1) fresh ginger addled from the tender thick and free from insect pests of quality, section after peeling is cleaned with clear water immersion and takes 160g
It is standby.
(2) added water with 1: 2 solid-liquid ratio (mass ratio), 1.5 ‰ citric acids for adding water quality are put into tissue mashing machine
Mashing, rotating speed 20000r/min is beaten 5 minutes, slurries is placed in enzymatic vessel, adds 2 ‰ amylase (starch of grind slurries quality
Specific activity of enzyme 400U/g), stir, be placed in after the completion of 60 DEG C of circulator bath enzymolysis 60min, enzymolysis, temperature is rapidly increased to
90 DEG C of enzyme 10min that go out, then temperature is reduced to 40 DEG C or so.
(3) fall particle mean size between 0.125mm to the thick slag between 0.150mm with 120 mesh screens, filter out particle mean size
Between 0.075mm to the residue between 0.090mm, and with 2 times 85 DEG C of extraction 15min of deionization, squeezed with 200 mesh screens
Slurry, merging filtrate.
(4) filtrate is centrifuged, centrifugal speed is 3000r/min, centrifugation time is 8min.Supernatant liquor is taken, is produced
The ginger juice of clarification.
(5) by ginger juice at 40 DEG C rotary evaporation 2h, obtain concentration ginger juice.
(6) boiled under the conditions of power 600W after Radix Angelicae Sinensis, Semen Coicis 40min, add water to gross weight 250g standby.
(7) 25g brown sugar and 60g fructose syrups are boiled into pulp with the mixed solution, adds concentration ginger juice and microcapsules
The gingerol 0.5g of change continues to boil 30s, obtains concentration ginger tea with brown sugar.
(8) sealing in capsule cup will be fitted into after concentration ginger tea with brown sugar cooling, then carries out high temperature sterilization, and be subsequently cooled to room
Temperature, obtains finished product.
The preparation method of the gingerol of the microencapsulation, comprises the following steps：
(1) preparation of core：By gingerol powder, phosphatide and Tween 80 co-dissolve in absolute ethyl alcohol, 50 DEG C of water-baths
Accelerate dissolving, be transferred to constant volume in volumetric flask, the concentration for keeping gingerol is 0.5%, phosphatide and Tween 80 ratio are 3:1~1:
3；Small-molecular emulsifier can also be added, the mass ratio of gingerol and small-molecular emulsifier is 0.5:0~0.5:10；
(2) preparation of wall material：Chitosan powder is dissolved in 1% (v：V) acetum, high-speed stirred to completely it is molten
Solution, it is standby after filtering；Gum arabic powder is directly dissolved in deionized water, by chitosan solution and arabia gum sol solution
PH is adjusted to 3.0~5.0, and the concentration of polysaccharide is 0.1%~0.3%, and the mass ratio of chitosan and gum arabic is 3:1~1:3；
(3) gingerol microencapsulation：Under 800r/min stirring conditions, draw core by metering and add to chitosan solution
In, and gum arabic solution is added dropwise thereto with syringe, continue to stir 5~20min, 40 DEG C of rotary evaporation 30min
Ethanol is removed, gingerol microencapsulated products are produced；The gingerol and the mass ratio of polysaccharide wherein added is 2%~10%.
Compared with the prior art a kind of concentrated type health ginger drink of the present invention has the positive effect that and improves：
1st, a variety of compositions and nutriment beneficial to human body are contained in ginger, it is warm-natured, it is pungent.Can inducing sweat and dispelling exogenous evils, dispel
Wind, dissipating cold, warm stomach antiemetic, sterilization analgesia has significant preventive and therapeutic effect for anemofrigid cold.The present invention concentrates ginger juice, in processing
During enzymolysis, in go out enzyme and infusion workshop section, with the addition of ginger essential oil collection device and return and add in concentration ginger juice, at utmost
On remain Jiang Benshen delicate fragrance.Due to the thermal instability of gingerol, activity is destroyed under high temperature, therefore by the micro- glue of gingerol
It is added to after encapsulated in concentration ginger juice, it is possible to increase the concentration of active ingredient in ginger, to the prevention effect of anemofrigid cold more
Significantly, the trophism of product is improved.
2nd, most of women have the cold symptom in palace, and ginger tea with brown sugar can be with warm the womb so that menses are unobstructed, improve dysmenorrhoea.This
Ginger and Radix Angelicae Sinensis in invention, respective function are all very prominent, after combination, warm the womb is dispeled cold, and treatment dysmenorrhoea, stimulate circulation
Effect is especially pronounced.
3rd, each raw material sources in the present invention are wide, and finished product is cheap, and technique is simply easily implemented.
4th, by implementing the present invention, the fructose syrup added improves Jiang Yinpin viscosity, and fructose syrup is a kind of
The sweetener of colorless viscous shape, the similar fruit juice of its local flavor, fragrant in taste is tasty and refreshing, better than brown sugar, and its addition drinks ginger
The mobility of product is more preferable.
5th, the present invention is with strong points, makes marketing objectives sharpening, can farthest shorten product and import the cycle, produce
Bigger market effect.
6th, by implementing the present invention, the rational proportion of each raw material improves Jiang Yinpin palatability, and sweet tea is peppery suitable, and concentration is fitted
In, clear is without precipitum, and property is stable, and brown sugar and ginger juice fragrance are combined, and fragrance is harmonious, pleasant impression long.
7th, the present invention add the auxiliary material such as Radix Angelicae Sinensis and Semen Coicis, overcome brown sugar and ginger juice trophic function it is more single lack
Point.Chinese angelica blood supplementing is invigorated blood circulation, menstruction regulating and pain relieving, Semen Coicis profit water invigorating the spleen.
8th, because the hyperosmosis that brown sugar concentration height is produced is prevented in the concentrated type health ginger drink that the present invention is produced
Do not polluted easily behind the growth of bacterium, natural anticorrosion, Kaifeng, compared to the ginger drink shelf-life of 6 months, this hair in the market
The bright shelf-life can be extended for 10 months.
Embodiment
Embodiment 1
The fresh ginger addled from the tender thick and free from insect pests of quality, section after peeling is cleaned with clear water immersion and takes 160g standby
With.
Added water with 1: 2 solid-liquid ratio, the citric acid for adding 1.5 ‰ is put into mashing in tissue mashing machine, and slurries are placed in into enzyme
Solve in tank, add 1.0g amylase, stir, be placed in after the completion of 60 DEG C of circulator bath enzymolysis 60min, enzymolysis, temperature is fast
Speed rises to 90 DEG C of enzyme 10min that go out, then reduces temperature to 40 DEG C or so.
Fall thick slag with 120 mesh screens, residue filters shove, merging filtrate with 2 times 85 DEG C of extraction 15min of deionization.
Filtrate is centrifuged, centrifugal speed is 3000r/min, centrifugation time is 8min.Supernatant liquor is taken, clarification is produced
Ginger juice.
By ginger juice at 40 DEG C rotary evaporation, obtain concentration ginger juice.
By be cooked it is concentrated after Radix Angelicae Sinensis, Semen Coicis water 50g and 200g water mixing for standby use.
25g brown sugar and 60g fructose syrups are boiled into pulp with the mixed solution, concentration ginger juice is added and continues to boil 30s,
Ginger tea with brown sugar must be concentrated.
Sealing in capsule cup will be fitted into after concentration ginger tea with brown sugar cooling, then carry out high temperature sterilization, room temperature is subsequently cooled to, obtains
To finished product.
Embodiment 2
The fresh ginger addled from the tender thick and free from insect pests of quality, section after peeling is cleaned with clear water immersion and takes 160g standby
With.
Added water with 1: 2 solid-liquid ratio, the citric acid for adding 1.5 ‰ is put into mashing in tissue mashing machine, and slurries are placed in into enzyme
Solve in tank, add 0.8g amylase, stir, be placed in after the completion of 60 DEG C of circulator bath enzymolysis 60min, enzymolysis, temperature is fast
Speed rises to 90 DEG C of enzyme 10min that go out, then reduces temperature to 40 DEG C or so.
Fall thick slag with 120 mesh screens, residue filters shove, merging filtrate with 2 times 85 DEG C of extraction 15min of deionization.
Filtrate is centrifuged, centrifugal speed is 3000r/min, centrifugation time is 8min.Supernatant liquor is taken, clarification is produced
Ginger juice.
By ginger juice at 40 DEG C rotary evaporation, obtain concentration ginger juice.
By be cooked it is concentrated after Radix Angelicae Sinensis, Semen Coicis water 50g and 200g water mixing for standby use.
25g brown sugar and 60g fructose syrups are boiled into pulp with the mixed solution, concentration ginger juice and microencapsulation is added
Gingerol 0.5g continues to boil 30s, obtains concentration ginger tea with brown sugar.
Sealing in capsule cup will be fitted into after concentration ginger tea with brown sugar cooling, then carry out high temperature sterilization, room temperature is subsequently cooled to, obtains
To finished product.
Embodiment 3
The fresh ginger addled from the tender thick and free from insect pests of quality, section after peeling is cleaned with clear water immersion and takes 160g standby
With.
Added water with 1: 2 solid-liquid ratio, the citric acid for adding 1.5 ‰ is put into mashing in tissue mashing machine, and slurries are placed in into enzyme
Solve in tank, add 0.6g amylase, stir, be placed in after the completion of 60 DEG C of circulator bath enzymolysis 60min, enzymolysis, temperature is fast
Speed rises to 90 DEG C of enzyme 10min that go out, then reduces temperature to 40 DEG C or so.
Fall thick slag with 120 mesh screens, residue filters shove, merging filtrate with 2 times 85 DEG C of extraction 15min of deionization.
Filtrate is centrifuged, centrifugal speed is 3000r/min, centrifugation time is 8min.Supernatant liquor is taken, clarification is produced
Ginger juice.
By ginger juice at 40 DEG C rotary evaporation, obtain concentration ginger juice.
By be cooked it is concentrated after Radix Angelicae Sinensis, Semen Coicis water 50g and 200g water mixing for standby use.
25g brown sugar and 60g fructose syrups are boiled into pulp with the mixed solution, concentration ginger juice and microencapsulation is added
Gingerol 1.0g continues to boil 30s, obtains concentration ginger tea with brown sugar.
Sealing in capsule cup will be fitted into after concentration ginger tea with brown sugar cooling, then carry out high temperature sterilization, room temperature is subsequently cooled to, obtains
To finished product.
Influence of each embodiment enzymatic hydrolysis condition of table 1 to pledge rate
The marking foundation of the subjective appreciation of table 2
The result of subjective appreciation：
We are tested by the subjective appreciation of 20 consumers finished product different to 3 parts of gingerol additions：
No. 1 without gingerol finished product：Color and luster, smell, mouthfeel, deliquescent appraisal result are equally divided into 8.05,6.35,
7.05、7.85
No. 2 addition 0.5g gingerol finished products：Color and luster, smell, mouthfeel, deliquescent appraisal result be equally divided into 8.25,
6.35、7.75、8.05
No. 3 addition 1.0g gingerol finished products：Color and luster, smell, mouthfeel, deliquescent appraisal result be equally divided into 7.65,
6.45、6.35、7.65
Analysis of conclusion：The addition of gingerol influences maximum to finished product mouthfeel, next to that dissolubility.From data, addition
The finished product mouthfeel and dissolubility of 0.5g gingerols are optimal.
Although the present invention is disclosed as above with preferred embodiment, it is not limited to the present invention, any to be familiar with this skill
The people of art, without departing from the spirit and scope of the present invention, can do various changes and modification, therefore the protection model of the present invention
Enclose being defined of being defined by claims.
Claims (4)
1. a kind of method for preparing concentrated type health ginger drink, it is characterised in that it is concretely comprised the following steps：
(1) fresh ginger addled from the tender thick and free from insect pests of quality, section after peeling is cleaned with clear water immersion and takes 160g standby.
(2) added water with 1: 2 solid-liquid ratio, add the citric acid for accounting for water quality 1.5 ‰, be put into tissue mashing machine and be beaten, mashing
Rotating speed 20000r/min, is beaten 5 minutes, slurries is placed in enzymatic vessel, and addition accounts for the amylase of grind slurries quality 2 ‰, and stirring is equal
It is even, it is placed in after the completion of 60 DEG C of enzymolysis 60min, enzymolysis, temperature is rapidly increased to 90 DEG C of enzyme 10min that go out, then reduce temperature to 40 DEG C
Left and right；
(3) remove particle mean size between 0.125mm to the thick slag between 0.150mm with 120 mesh screens, then filter out particle mean size
Between 0.075mm to the residue between 0.090mm, and with 2 times 85 DEG C of leaching residue 15min of deionization, use 200 mesh screens
Shove, merging filtrate；
(4) filtrate is centrifuged, centrifugal speed is 3000r/min, centrifugation time is 8min, takes supernatant liquor, produces clarification
Ginger juice；
(5) by ginger juice at 40 DEG C rotary evaporation 2h, obtain concentration ginger juice；
(6) boiled under the conditions of power 600W after Radix Angelicae Sinensis, Semen Coicis 40min, add water to gross weight 250g standby；
(7) 25g brown sugar and 60g fructose syrups are boiled into pulp with mixed solution obtained by step (6), adds concentration ginger juice and micro-
Encapsulated gingerol 0.5g continues to boil 30s, obtains concentration ginger tea with brown sugar；
(8) sealing in capsule cup will be fitted into after concentration ginger tea with brown sugar cooling, then carries out high temperature sterilization, and be subsequently cooled to room temperature, obtain
To finished product.
2. a kind of method for preparing concentrated type health ginger drink according to claim 1, it is characterised in that the microcapsules
The preparation method of the gingerol of change, comprises the following steps：
(1) preparation of core：By gingerol powder, phosphatide and Tween 80 co-dissolve in absolute ethyl alcohol, 50 DEG C of water-baths accelerate
Dissolving, is transferred to constant volume in volumetric flask, and the concentration for keeping gingerol is 0.5%, and phosphatide and Tween 80 ratio are 3:1~1:3；Also
Small-molecular emulsifier can be added, the mass ratio of gingerol and small-molecular emulsifier is 0.5:0~0.5:10；
(2) preparation of wall material：Chitosan powder is dissolved in 1% (v：V) acetum, high-speed stirred is to being completely dissolved, mistake
It is standby after filter；Gum arabic powder is directly dissolved in deionized water, the pH of chitosan solution and arabia gum sol solution is adjusted
For 3.0~5.0, the concentration of chitosan is 0.1%~0.3%, and the mass ratio of chitosan and gum arabic is 3:1~1:3；
(3) gingerol microencapsulation：Under 800r/min stirring conditions, draw core by metering and add in chitosan solution, and
Gum arabic solution is added dropwise thereto with syringe, continues to stir 5~20min, 40 DEG C of rotary evaporation 30min remove second
Alcohol, produces gingerol microencapsulated products；The gingerol and the mass ratio of polysaccharide wherein added is 2%~10%.
3. a kind of method for preparing concentrated type health ginger drink according to claim 1, it is characterised in that the ratio of amylase
Vigor 400U/g.
4. the concentrated type health ginger drink prepared according to any described method of claims 1 to 3.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108783306A (en) * | 2018-06-29 | 2018-11-13 | 福建农林大学 | A kind of processing method of ginger inspissated juice |
| CN109566927A (en) * | 2018-12-29 | 2019-04-05 | 广州华糖食品有限公司 | A kind of concentration ginger juice and its production technology and application |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109566941A (en) * | 2018-12-29 | 2019-04-05 | 广州广氏食品有限公司 | A kind of water solubility ginger beverage and preparation method thereof |
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| CN105851372A (en) * | 2016-04-20 | 2016-08-17 | 安徽舒绿茶业有限公司 | Brown sugar and ginger tea and preparation method thereof |
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| CN105851372A (en) * | 2016-04-20 | 2016-08-17 | 安徽舒绿茶业有限公司 | Brown sugar and ginger tea and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108783306A (en) * | 2018-06-29 | 2018-11-13 | 福建农林大学 | A kind of processing method of ginger inspissated juice |
| CN108783306B (en) * | 2018-06-29 | 2021-11-09 | 福建农林大学 | Processing method of ginger concentrated juice |
| CN109566927A (en) * | 2018-12-29 | 2019-04-05 | 广州华糖食品有限公司 | A kind of concentration ginger juice and its production technology and application |
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