CN101473954A - Oleoresin ginger microcapsule and preparation method - Google Patents
Oleoresin ginger microcapsule and preparation method Download PDFInfo
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Abstract
The invention relates to a ginger oil resin microcapsule and a preparation method thereof. Cyclodextrin is directly combined with functional components of ginger such as gingerol and the like in ginger juice (aqueous solution) to be stewed and refrigerated for split phase to realize separation. The method extracts ginger oil resin from ginger directly by an aqueous two-phase system and prepares the ginger oil resin microcapsule by a microcapsule technology at the same time, two steps of the technical process are integrated in one technology, so that the technology is simple; and at the same time, the extraction separation technical process is carried out in water phase under gentle condition, thereby being good for the comprehensive utilization of ginger starch and ginger dietary fiber. The ginger oil resin microcapsule has stable performance under dry state and has the advantages of good fluidity and crystallinity, good dispersibility, easy absorption, slow release of core material, good controlled release effect, etc.
Description
Technical field
The invention belongs to field of food, particularly a kind of oleoresin ginger microcapsule and preparation method.
Background technology
China is one of the cradle of ginger and main country of origin, and all there is plantation in most of area.As a kind of time-honored pungent and fragrant flavorings; ginger is widely used in the cooking of Asia food; also be traditional traditional Chinese medical science medicinal material of using always simultaneously, have and be good for the stomach and effects such as antiulcer, cholagogic and liver injury protection effect and cardiac stimulant, anti-oxidant, anti-inflammatory, inhibition thrombosis, anti-corona and maincenter inhibition.
In field of food, ginger oleoresin taste is warm, and is fragrant hot, and the fragrance of pleasant is arranged, and not only has the basic local flavor of ginger, also more graceful.It is mainly used in perfuming, the seasoning of the drinks such as beverage, bakery product, instant food, special sweet wine and ginger beer, ginger wine of field of food, is natural food flavor; Also be the commonly used raw material of cigarette with essence.
In the functional food field, the ginger oleoresin contains the fragrance and the taste of ginger, can be used as the fragrant hot raw material of the alternative tradition of high-quality concentrated flavoring and is applied to the food processing and the cooking; Oleoresin ginger has many biologically actives again, helps to prevent the modern civilization disease, make add the food of using and become " functional food ", play nutrition health-care functions to the people.Therefore, ginger has great importance to functional food and even whole food service industry as functional flavoring.
In tcm field; generally believe that the ginger flavor is hot, hot in nature; return spleen, stomach, kidney, the heart, lung channel; have that warming spleen and stomach for dispelling cold, Hui Yang promote blood circulation, the effect of eliminating dampness anti-inflammatory; have and be good for the stomach and effects such as antiulcer, cholagogic and liver injury protection effect and cardiac stimulant, anti-oxidant, anti-inflammatory, inhibition thrombosis, anti-corona and maincenter inhibition, thereby be widely used in the clinical treatment and the health care of these aspects.
At present, both at home and abroad production of condiments, consumption are all in rising trend, and especially ginger flavor quality products such as oleoresin ginger microcapsule class strong, best in quality, instant, easy to use fully are in short supply.How from ginger, extract separate ginger essential oil and oleoresin ginger and make easy to use, storage tolerance, can be the direction of present ginger deep processing for the direct product of utilization of downstream industry, huge market is arranged.
Oleoresin ginger is the pitchy semifluid that extracts the comparison thickness that obtains from ginger, the volatile ingredient that not only contains the ginger essential oil, also contain higher boiling sequiterpene material and non-volatile fat constituent that the ginger essential oil does not possess, mainly comprise ginger essential oil and gingerol, have strong flavor compounds in ginger, increase flavor 50%～60% than direct use ginger.At present, the main application of oleoresin ginger has: (1) substitutes traditional spice as high-quality concentrated flavoring and is applied to the food processing and the cooking; (2) natural; (3) natural antibacterial agent; (4) medicine and health products; (5) exploitation spices and medicine.
The main method of extracting Rhizoma Zingiberis Recens volatile oil and oleoresin ginger has: steam distillation, solvent extraction method, milling process, absorption method and supercritical CO
2Extraction etc.
Milling process labour intensity is bigger, and recovery rate is less; Draw the genealogy of law and adopt fat to draw proposition plants essential oil constituents, the production time is long, brings other exogenous impurity easily.These two kinds of methods belong to traditional small-scale production method, progressively eliminate.
Way of distillation regular meeting causes cut loss, and during steam distillation, composition is under the high temperature in the resin, and facile hydrolysis generates undesired impurities; Leaching method and absorption method are operated under cryogenic conditions and can be avoided hydrolysis to take place, but can't avoid the existence of dissolvent residual in the resin, because solvent must be removed by distillation, are easy to take place disadvantageous thermal degradation reaction; Supercritical CO
2Though extraction is comparatively desirable extracting method, apparatus expensive, operating technology is had relatively high expectations.
The preparation oleoresin ginger microcapsule is generally taked two-step method from ginger, promptly with said method oleoresin ginger is extracted earlier and separates, and second step carried out microencapsulation again and handles.As: " research of microencapsulation process of ginger oleoresins " (" food industry " 2000 05 phases, author: reported that south, Guangzhou flour limited company) oleoresin ginger that is raw material with the ginger, gets through the supercritical CO 2 extraction is a heartwood, with the cycloheptaamylose is the wall material, make oleoresin ginger microcapsule through emulsification, homogeneous, drying, studied the technological factor of microencapsulation process of ginger oleoresins emphatically; " supercritical CO
-The research of 2 fluid technology in extracting ginger oleoresin " (" food industry science and technology " 01 phase of calendar year 2001, author: crop institute of Chinese Academy of Agricultural Sciences processing of farm products center) studied supercritical CO
2The process conditions of fluid technology in extracting ginger oleoresin have been explored under the industrialized condition extracting pressure, temperature, time, CO2 flow, material moisture and granularity to the influence of oleoresin ginger extraction yield.The result shows, the practical process of supercritical CO 2 extraction oleoresin ginger, and extraction yield can reach more than 5%; " Research of Microencapsulation of oleoresin ginger " (" grain and oil processing and food machinery " 05 phase of calendar year 2001 author: mechanical automation institute of Beijing Technology and Business University; China Agricultural University's Foodstuffs Academy) having reported the production technology that is used as the quick-releasing type oleoresin ginger microcapsule of flavoring, is to be heartwood with the oleoresin ginger, and soybean protein and maltodextrin (DE=14) are the wall material, the spray-dried oleoresin ginger microcapsule that makes; " molecular inclusion prepares the research of oleoresin ginger microcapsule " (" food research and development " 2005 04 phases, author: reported with ginger to be raw material bioengineering institute of Xihua Univ), through the oleoresin ginger that ethanol directly soaks and soxhlet extraction obtains is heartwood, with beta-schardinger dextrin-and Arabic gum is the wall material, through emulsification, homogeneous, spray-drying, produce oleoresin ginger microcapsule; " application of aqueous two phase extraction technique aspect biological, medical " (" Hebei industrial technology " 03 phase in 2006, author Hebei chemical and medicine industry Vocationl Technical College pharmaceutical engineering) reported the action principle of aqueous two phase extraction technique, analyzed the factor that influences aqueous two-phase extraction, introduced the characteristics of aqueous two phase extraction technique and this technology in application biological and medicine extraction field, its application prospect has been looked forward at the characteristics and the limitation of aqueous two phase extraction technique.
These methods (are removed supercritical CO
2Extraction is outer) owing to all adopt organic solvent, need power consumption bigger recovery organic solvent and enrichment process, can't separate and reclaim ginger starch and the ginger slag that produces in the preparation process, so these methods also have the shortcoming that causes environmental pollution because of the discharging organic matter except that complex manufacturing.The Study on Preparation of present oleoresin ginger microcapsule is at present also in the laboratory research stage, and the oleoresin ginger microcapsule product is not met generation yet.
Summary of the invention
The purpose of this invention is to provide a kind of oleoresin ginger microcapsule and preparation method, the inventive method is when adopting aqueous two-phase system directly to extract oleoresin ginger from ginger, adopt microcapsules technology to prepare oleoresin ginger microcapsule, front and back two step process processes are blended in a technical process, therefore work simplification, shorten man-hour, saves the energy.Simultaneously, because the extraction and separation process process is carried out, also be beneficial to the comprehensive utilization of ginger starch and ginger dietary fiber in the condition of water and gentleness.Advantages such as oleoresin ginger microcapsule stable performance under drying regime has flowability, crystallinity good, and dispersion effect is good, is easy to absorb, and core discharges slowly, and controlled-release effect is good.
The present invention is that described microcapsules are made up of oleoresin ginger cyclization dextrin, and its oleoresin ginger and cyclodextrin mass ratio are 1:2～14
Described oleoresin ginger: the cyclodextrin preferable quality is than being 1:4～12.
Preparation oleoresin ginger microcapsule method has following steps:
A. get ginger, clean, add the water of 1～2 times of amount of ginger weight, break into pulpous state, get slurries and ginger slag;
B. slurries carry out centrifugation, get ginger juice and ginger starch;
C. cyclodextrin is joined and carry out inclusion in the ginger juice, constantly stir 1～6 hour inclusion time, 30～90 ℃ of temperature; Leave standstill, the temperature that leaves standstill is 0～30 ℃, and the time is 4～24 hours, waits to be divided into water and inclusion compound mutually after the two-phase, removes water;
D. the water in the inclusion compound is removed in centrifugation, with the vacuum drying of compound phase, and baking temperature≤90 ℃, crushing screening obtains the oleoresin ginger microcapsule product; Or will add food emulsifier in mutually to inclusion compound, addition is 0.5～2% (w/w) of inclusion compound phase, fully stirring and emulsifying is after 2～8 hours, homogeneous is handled, and treatment fluid carries out spray-drying, and spray-dired condition is an EAT: 120～220 ℃, leaving air temp: 60～110 ℃, charging rate: 10～25rpm, rotary speed: 200～250, promptly get oleoresin ginger microcapsule of the present invention.
It is 0.20～0.80g/100g that ginger described in the above-mentioned steps A contains gingerol, and the oleoresin ginger microcapsule recovery rate is better.
The present invention adopts that functional component molecule (as gingerol etc.) has packing interaction preferably in the hole of cyclodextrin and ginger or the oleoresin ginger, can form inclusion compound under certain condition, directly capsule closes ginger functional components such as gingerol from the ginger solution or the oleoresin ginger aqueous solution, and make microcapsules, simultaneously, by leaving standstill the refrigeration phase-splitting, realize the purpose of separating again.Whole extraction separating process is all in the aqueous solution, and it is gentle extracting the condition of separating, and this can be avoided extracting situations such as high temperature in the separation process, oxidation, polymerization and take place, and protects the natural constituents of oleoresin ginger effectively; Simultaneously,,, thereby quickened the interior diffusion and the external diffusion of functional component in the plant tissue, reached the purpose of quick lixiviate with the bigger concentration gradient of composition formation in the plant tissue because the capsule of cyclodextrin turns into making the functional component concentration in the solution reduce.The product that obtains by being separated is the capsule thing, i.e. oleoresin ginger microcapsule is so leaching process is in fact again the microencapsulation process.
Compare with traditional separation method, aqueous two-phase extraction has the amplification of being easy to, separate significantly, mild condition, step are easy, not with an organic solvent, have characteristics such as green technology feature, be specially adapted to the extraction of active material in biological and the food industry, also have good development prospect aspect plants essential oil and the oleoresin extraction.
The inventive method adopts the integrated application of ginger aqueous two phase extraction technique and microcapsules technology, adopting aqueous two-phase system directly from ginger, to prepare oleoresin ginger microcapsule in the extraction oleoresin ginger, bring into play two kinds of modern high technology chiefs, merging two technical process is a process, has simplified technology, saves equipment investment, operate uncomplicated, be beneficial to and apply, boundless in aspect application prospects such as agricultural product intensive processing and food intensive processing, easily form bigger technical market scale.Because the inventive method organic solvent of no use saves power consumption bigger recovery solvent and enrichment process, has environmental protection, energy-saving advantages; Owing to do not have organic solvent influence and a residue problem, and extract the separation condition gentleness, very be convenient to the recycling of accessory substance ginger starch and ginger fiber, making full use of and reducing emission to greatest extent of the resource utilized arranged.
Oleoresin ginger microcapsule is the type of service of oleoresin ginger most convenient.Microcapsules technology is the most effective stabilization technology of present oleoresin ginger.By the oleoresin ginger microcapsule that microcapsules technology is made, can improve the ability of oleoresin ginger oxytolerant, light, heat greatly, play the effect of protection thermal sensitivity and physiologically active ingredient; Improve dissolubility, the flowability of oleoresin ginger, improve its processing characteristics and stability, prolong shelf time, delay the volatilization of volatile substance, protect fragrant rate and reach 50%～90%; Control discharges, and improves the utilization rate and the validity of oleoresin ginger.That is to say that the oleoresin ginger microcapsule product also has more the superiority in following process and the use on the basis of composition that has kept oleoresin ginger and effect.
The functional characteristic of oleoresin ginger microcapsule is as follows:
(1) contain whole fragrance and the taste of ginger as high-grade flavoring oleoresin ginger, its smell is fragrant hot, happy, and taste is pungent, warm, rich excitant.Therefore can be used as the fragrant hot raw material of the alternative tradition of high-quality concentrated flavoring and be applied to the food processing and the cooking.Particularly it contains main flavor components---the gingerol of ginger.The cognition of the pungent degree of gingerol component has very big meaning to the development of food seasoning industry.
(2) gingerol in the exploitation natural oleoresin ginger all contains the wooden phenolic group structure of wound in its each component materials molecule, is the liquid of thickness at normal temperatures, and very strong non-oxidizability is arranged, and is a kind of effective OH scavenger.Ginger is again a medicine food dual purpose plant, in China long edible history is arranged, safe, reliable and effective, meet consumer's food custom, therefrom filtering out high-efficiency low-toxicity and the economic strong material of antioxidation activity, is that further exploitation is natural, the important channel of efficient food antioxidant.
(3) the exploitation natural antibacterial agent has example to show, Ginger P.E (ginger oleoresin) shows stronger antibiotic property to Escherichia coli, brewer's yeast and mould etc., and its active pH scope is wider.Moreover, come from the plant extract agent of ginger, itself is food, and gathers multi-function in integral whole, and can directly add, and the many usefulness of potion are simplified process, reduce production costs.This is under the situation that natural antiseptic agent is in short supply now, and is very with practical value.
(4) medicine and health products modern medicine show that the extract of ginger not only boosts and cardiotonic to animal used as test, also have reducing blood lipid and study of anti-atherogenic effect; Ginger P.E 1000mg/kg is 97.5% to stomach lining damage inhibiting rate, and its active ingredient is zingiberene; The ether extract of ginger then has tangible anti-inflammatory, analgesic activity or the like.In addition, because oleoresin ginger shows preferable biologically active, help to prevent the modern civilization disease, the food that makes institute add application becomes " engineered food ", plays people's nutrition health-care functions.Thereby also be well worth doing in the exploitation in this field.
(5) the food function base-material has wide application prospect as powdery product easy to use at aspects such as powdered flavor, functional beverage (as cold tea), instant food, bakery, dilated foods.
Oleoresin ginger microcapsule of the present invention has following characteristics: a. stable under drying regime, and inclusion compound just can decompose in the time of 200 ℃; B. has flowability; C. good crystallinity and non-hygroscopic property; D. have a ultra microstructure, be molecularity, dispersion effect is good, is easy to absorb; E. inclusion is a kind of physical process, and chemical reaction does not take place, and makes core still keep original character and effect; F. core discharges slowly, and controlled-release effect is good.
These characteristics make oleoresin ginger microcapsule in various aspects such as top grade spice, essence and flavoring agent, functional food, modern project food, Chinese medicine preparations good prospects for application be arranged.
The present invention can be used for industrial production, production process, and without organic solvent, the working condition gentleness is convenient to separate simultaneously ginger starch and ginger slag.Preparation method of the present invention, can be starch and common ginger powder with ginger starch and the production of ginger slag that separates simultaneously with conventional starch-making equipment with common ginger powder production equipment, if when adopting preparation oleoresin ginger microcapsule of the present invention, supporting and handle ginger starch and the ginger slag that separates in the preparation microcapsules process with starch production, ginger powder production technology, in ginger, moisture and the process discharge of wastewater, there is not waste sludge discharge substantially.
The specific embodiment
In cyclodextrin employing alpha-cyclodextrin of the present invention, beta-schardinger dextrin-, the gamma-cyclodextrin any one or a few all can reach effect of the present invention, and present embodiment adopts beta-schardinger dextrin-.
Its beta-schardinger dextrin-adopts food grade, available from edible chemical industry shop, Chongqing.
Emulsifying agent monoglyceride and the sucrose ester that reaches of the present invention all is food additives.Available from edible chemical industry shop, Chongqing.
Embodiment 1
Feed intake and pull an oar: get ginger 50kg and clean, add water 104kg, pull an oar 2 times, front and back are used 80 eye mesh screens respectively 2 times, and 200 eye mesh screens filter, and slurries are separated with the ginger slag.
Centrifugation: the liquid after the making beating is at centrifugal rotational speed (r/min): 4000～10000 times centrifugations, separate ginger juice with ginger starch.
Inclusion is got above-mentioned centrifugation and is got ginger juice 170kg clearly, and beta-schardinger dextrin-5kg inclusion needs in the inclusion process constantly to stir with abundant inclusion, and the condition of inclusion is: the inclusion temperature: 60 ℃, and the inclusion time: 2h;
Leave standstill phase-splitting, the solution left standstill phase-splitting behind the inclusion, dwell temperature: 5 ℃, leave standstill phase-splitting time: 24h, leave standstill back liquid and be divided into water and the mutually upper and lower phase of inclusion compound, its upper and lower phase volume ratio: 4.6, remove water, be clear ginger juice-beta-schardinger dextrin-solution mutually down;
Emulsification, clear ginger juice-beta-schardinger dextrin-solution (following phase) consumption: 26kg, emulsifying agent monoglyceride consumption: 200g, mulser rotating speed: 10000r/min, emulsification times: 2h obtains emulsion, the emulsion observation of use senses: even milky, tool ginger smell.
Homogeneous: get emulsion, put homogeneous in the homogenizer, obtain the emulsion behind the homogeneous, processing condition: pressure: 20～40MPa, number of times: 1～2;
Spray-drying: the emulsion behind the homogeneous is put in the spray dryer, adjust the EAT of spray dryer: 186～219 ℃, leaving air temp: 80～102 ℃, charging rate (revolution speed): 15rpm, rotary speed: 210rpm, carry out spray-drying, promptly get oleoresin ginger microcapsule (spray-drying type), the dry rerum natura shape (color) of its outward appearance: milky is to little yellow, the fragrance of tool ginger, the ginger pungent is denseer, moisture: 3.8%, and oleoresin ginger microcapsule quantities received 4.2kg.
Products therefrom oleoresin ginger embedding rate: 91%, the microcapsules recovery rate: 40%, ginger oleoresin recovery rate: 90%.
Embodiment 2
Feed intake and pull an oar: get ginger 50kg and clean, add water 104kg, pull an oar 2 times, front and back are used 80 eye mesh screens respectively 2 times, and 200 eye mesh screens filter, and slurries are separated with the ginger slag.
Centrifugation: the liquid after the making beating is at centrifugal rotational speed (r/min): 4000～10000 times centrifugations, separate ginger juice with ginger starch.
Inclusion is got above-mentioned centrifugation and is got ginger juice 170kg clearly, beta-schardinger dextrin-5kg inclusion, and constantly agitating solution is with abundant inclusion in the inclusion process, and the condition of inclusion is, and the inclusion temperature is 50 ℃, and the inclusion time is 3h;
Leave standstill phase-splitting: the solution left standstill phase-splitting behind the inclusion, dwell temperature is 5 ℃, leaving standstill the phase-splitting time is 24h, leaves standstill back liquid and is divided into water and the mutually upper and lower phase of inclusion compound, its upper and lower phase volume ratio: 5.5, remove water, be clear ginger juice-beta-schardinger dextrin-solution mutually down;
Centrifugation: take off phase (inclusion compound phase), centrifugal dehydration, centrifugal rotational speed (r/min): 4000～10000;
Vacuum drying: get the inclusion compound after the dehydration, vacuum drying in vacuum drying chamber, baking temperature≤80 ℃ are dried to moisture and are not more than till 6%.
Crushing screening: the inclusion compound of caking was pulverized sieve more than 100 orders, promptly get oleoresin ginger microcapsule product (vacuum drying type).The dry rerum natura shape (color) of its outward appearance: milky is little yellow extremely, the fragrance of tool ginger, and the ginger pungent is denseer, moisture: 6.0%, oleoresin ginger microcapsule quantities received 6.2kg.
Products therefrom oleoresin ginger embedding rate: 90%, the microcapsules recovery rate: 42%, ginger oleoresin recovery rate: 90%.
Embodiment 3
Feed intake and pull an oar: get ginger 50kg and clean, add water 150kg, pull an oar 2 times, front and back are used 80 eye mesh screens respectively 2 times, and 200 eye mesh screens filter, and slurries are separated with the ginger slag.
Centrifugation: the liquid after the making beating is at centrifugal rotational speed (r/min): 4000～10000 times centrifugations, separate ginger juice with ginger starch.
Inclusion: get above-mentioned centrifugation and get ginger juice 200kg clearly, beta-schardinger dextrin-6kg inclusion, constantly agitating solution is with abundant inclusion in the inclusion process, and the condition of inclusion is: the inclusion temperature: 50 ℃, the inclusion time: 4h;
Leave standstill phase-splitting: the solution left standstill phase-splitting behind the inclusion, dwell temperature: 0 ℃, leave standstill phase-splitting time: 12h, leave standstill back liquid and be divided into water and the mutually upper and lower phase of inclusion compound, its upper and lower phase volume ratio: 5.5, remove water, be clear ginger juice-beta-schardinger dextrin-solution mutually down;
Emulsification, clear ginger juice-beta-schardinger dextrin-solution (following phase) consumption: 26kg, emulsifying agent sucrose ester consumption: 150g, mulser rotating speed: 10000r/min, emulsification times: 1h, emulsion observation of use senses: even milky, tool ginger smell;
Homogeneous: get emulsion, put homogeneous in the homogenizer, obtain the emulsion behind the homogeneous, processing condition: pressure: 20～40MPa, number of times: 1～2;
Spray-drying: the emulsion behind the homogeneous is put in the spray dryer, adjust the EAT of spray dryer: 170～200 ℃, leaving air temp: 70～100 ℃, charging rate (revolution speed): 20rpm, rotary speed: 250, carry out spray-drying, promptly get oleoresin ginger microcapsule (spray-drying type), the dry rerum natura shape (color) of its outward appearance: milky is to little yellow, the fragrance of tool ginger, the ginger pungent is denseer, moisture: 5.0%, and oleoresin ginger microcapsule quantities received 5.5kg.
Products therefrom oleoresin ginger embedding rate: 92%, the microcapsules recovery rate: 45%, ginger oleoresin recovery rate: 91%.
Adopt the oleoresin ginger microcapsule of the inventive method preparation, following characteristics: a is arranged, under drying regime, stablize; B, has flowability; C, have good crystallinity and non-hygroscopic property; D. have a ultra microstructure, be molecularity, dispersion effect is good, is easy to absorb; E. inclusion is a kind of physical process, and chemical reaction does not take place, and makes core still keep original character and effect; F. core discharges slowly, and controlled-release effect is good.
Table 1 oleoresin ginger microcapsule of the present invention and oleoresin ginger, dehydrated ginger flake, ginger powder are relatively
| Sequence number | Project | Oleoresin ginger microcapsule | Commercially available oleoresin ginger product index | Dehydrated ginger flake and ginger powder NY/T1073-2006 set quota |
| 1 | Sense organ | Milky is little yellow extremely, the distinctive fragrance of tool ginger, and the ginger pungent is denseer, powdery, granularity even thickness. | Light yellow to yellow-white, the distinctive fragrance and the acid of tool ginger, powdery, granularity even thickness. | |
| 2 | Moisture, % | ≤ 6.0 | ≤ 6 | |
| 3 | Granularity | ≤ 20 μ m | 〉=100 orders | |
| 4 | Total ash, % | ≤ 8.0 | ≤ 8.0 | |
| 5 | Gingerol, % | 〉=3.0 | 〉=10 | |
| 6 | Plumbous (in Pb), mg/kg | ≤ 1.0 | ≤ 10 | ≤ 0.2 |
| 7 | Arsenic (in As), mg/kg | ≤ 0.5 | ≤ 2 | ≤ 0.5 |
| 8 | Total plate count, cfu/g | ≤ 30000 | ≤ 100000 | |
| 9 | Coliform MPN/100g | ≤ 90 | ≤ 300 |
| Sequence number | Project | Oleoresin ginger microcapsule | Commercially available oleoresin ginger product index | Dehydrated ginger flake and ginger powder NY/T1073-2006 set quota |
| 10 | Pathogenic bacteria (salmonella, Shigella, staphylococcus aureus, hemolytic streptococcus) | Must not detect | Must not detect |
Capsule of the present invention detects the detection at station, Chongqing, its result such as table 2 through the examining report of Chongqing City Disease Control and Prevention Center and the food quality supervision of Chinese light industry federation:
Table 2 testing result
| Sequence number | Test item/parameter | Unit | Standard-required | Testing result | The individual event result of determination |
| 1 | Sense organ | Qualified | |||
| 1.1 | Color and luster | / | Milky is to little yellow | Little yellow | Qualified |
| 1.2 | Fragrance | / | Has the distinctive fragrance of ginger | Has the distinctive fragrance of ginger | Qualified |
| 1.3 | Flavour | / | Has the distinctive acid of ginger, free from extraneous odour | Has the distinctive acid of ginger, free from extraneous odour | Qualified |
| 1.4 | Form | / | Powdered, the granularity even thickness | Powdered, the granularity even thickness | Qualified |
| 1.5 | Impurity | / | The visible exogenous impurity of no naked eyes | The visible impurity of no naked eyes | Qualified |
| 2 | Moisture | g/100g | ≤6.0 | 3.82 | Qualified |
| 3 | Granularity | μm | ≤20 | <20 | Qualified |
| 4 | Total ash | g/100g | ≤8.0 | 1.06 | Qualified |
| 5 | Gingerol | g/100g | ≥3.0 | 3.9 | Qualified |
| 6 | Plumbous | mg/kg | ≤1.0 | 0.063 | Qualified |
| 7 | Arsenic | mg/kg | ≤0.5 | 0.029 | Qualified |
| 8 | Total plate count | cfu/g | ≤30000 | 16000 | Qualified |
| 9 | Coliform | MPN/100g | ≤90 | <30 | Qualified |
| 10 | Pathogenic bacteria (salmonella, Shigella, staphylococcus aureus, hemolytic streptococcus) | / | Must not detect | Do not detect | Qualified |
Claims (6)
1. oleoresin ginger microcapsule, it is characterized in that: described microcapsules are made up of oleoresin ginger and cyclodextrin, and its oleoresin ginger and cyclodextrin mass ratio are 1:2～14.
2. oleoresin ginger microcapsule according to claim 1 is characterized in that: described oleoresin ginger and cyclodextrin mass ratio are 1:4～12.
3. oleoresin ginger microcapsule according to claim 1 is characterized in that: described cyclodextrin is any one or a few in alpha-cyclodextrin, beta-schardinger dextrin-, the gamma-cyclodextrin.
4. prepare the described oleoresin ginger microcapsule method of claim 1, it is characterized in that following steps are arranged:
A. get ginger, clean, add the water of 1～2 times of amount of ginger weight, break into pulpous state, get slurries and ginger slag;
B. slurries carry out centrifugation, get ginger juice and ginger starch;
C. cyclodextrin is joined and carry out inclusion in the ginger juice, constantly stir 1～6 hour inclusion time, 30～90 ℃ of temperature; Leave standstill, the temperature that leaves standstill is 0～30 ℃, and the time is 4～24 hours, waits to be divided into water and inclusion compound mutually after the two-phase, removes water;
D. the water in the inclusion compound is removed in centrifugation, with the vacuum drying of compound phase, and baking temperature≤90 ℃, crushing screening obtains the oleoresin ginger microcapsule product; Or will add food emulsifier in mutually to inclusion compound, addition is 0.5～2% (w/w) of inclusion compound phase, fully stirring and emulsifying is after 2～8 hours, homogeneous is handled, and treatment fluid carries out spray-drying, and spray-dired condition is an EAT: 120～220 ℃, leaving air temp: 60～110 ℃, charging rate: 10～25rpm, rotary speed: 200～250, promptly get oleoresin ginger microcapsule of the present invention.
5. method according to claim 4 is characterized in that: described in the steps A in the ginger gingerol content be 0.20～0.80g/100g.
6. method according to claim 4 is characterized in that: food emulsifier described in the step D is monoglyceride or sucrose ester.
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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| CN1241493C (en) * | 2003-08-15 | 2006-02-15 | 中华全国供销合作总社南京野生植物综合利用研究院 | Ginger essential oil and/or oily resin microcapsule and preparing proces thereof |
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| WO2013110812A1 (en) * | 2012-01-27 | 2013-08-01 | Denali Pharma | Composition in the form of a gel capsule comprising ginger powder and a coating agent |
| FR2986136A1 (en) * | 2012-01-27 | 2013-08-02 | Denali Pharma | COMPOSITION IN THE FORM OF A GELULE COMPRISING GINGER POWDER AND A COATING AGENT |
| CN102972726A (en) * | 2012-11-26 | 2013-03-20 | 天津科技大学 | Preparation method for temperature-controlled instantaneously-released ginger volatile oil microcapsules |
| CN103194313A (en) * | 2013-04-25 | 2013-07-10 | 鹰潭华宝香精香料有限公司 | Process for two aqueous phase extraction of vetiver oil in vetiver grass |
| CN103271996A (en) * | 2013-05-25 | 2013-09-04 | 江苏丰园生物技术有限公司 | Cinnamon essential oil-cyclodextrin mixture inclusion compound and preparation method thereof |
| CN103271991A (en) * | 2013-05-25 | 2013-09-04 | 江苏丰园生物技术有限公司 | Peppermint essential oil and mixed cyclodextrin inclusion compound and preparation method thereof |
| CN104305056A (en) * | 2014-11-10 | 2015-01-28 | 重庆食品工业研究所 | Microencapsulated kiwi fruit ultramicropowder and preparation method thereof |
| CN104479867A (en) * | 2014-11-28 | 2015-04-01 | 湖北中烟工业有限责任公司 | Microcapsule purification method and application of dill oil for cigarettes |
| CN104543831A (en) * | 2014-12-25 | 2015-04-29 | 汪修茂 | Manufacturing method for manual raw ginger juice powder |
| CN104830532A (en) * | 2015-05-12 | 2015-08-12 | 天津春发生物科技集团有限公司 | Preparation method of slow release microcapsule ginger oil essence |
| CN105251419A (en) * | 2015-08-25 | 2016-01-20 | 铜陵白姜发展有限责任公司 | Ginger essential oil hydroxypropyl-beta-cyclodextrin microcapsule and preparation method thereof |
| CN106418106A (en) * | 2016-09-23 | 2017-02-22 | 福建农林大学 | Instant ginger solid beverage and preparation method thereof |
| CN106418106B (en) * | 2016-09-23 | 2019-12-20 | 福建农林大学 | Instant ginger solid beverage and preparation method thereof |
| CN108077874A (en) * | 2017-12-28 | 2018-05-29 | 安徽佛子岭面业有限公司 | A kind of preparation method of vermicelli flavoring processing oleoresin ginger microcapsule |
| CN108740636A (en) * | 2018-05-16 | 2018-11-06 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of extraction process of ginger juice |
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Address after: No. 221, No. 221, No. 221, Changjiang No. two, Yuzhong District, Chongqing Patentee after: Chongqing Food Industry Research Institute Co.,Ltd. Address before: 400020, No. 50 East Village, Jiangbei District, Chongqing Patentee before: CHONGQING FOOD INDUSTRY Research Institute |