CN102429026B - Ginger extracting solution-containing flavoring emulsion and preparation method thereof - Google Patents
Ginger extracting solution-containing flavoring emulsion and preparation method thereof Download PDFInfo
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Abstract
The invention relates to the field of flavoring emulsion preparation, in particular to ginger extracting solution-containing flavoring emulsion and a preparation method thereof. Based on 100 weight parts of raw materials, the ginger extracting solution-containing flavoring emulsion comprises 80 to 90 parts of milk, 0.5 to 1 parts of ginger extracting solution and a thickening agent, wherein the thickening agent comprises 0.008 to 0.015 part of carageenan, 0.01 to 0.03 part of guar gum, 0.005 to 0.015 part of xanthan gum and 0.01 to 0.04 part of sodium alga acid. In order to overcome the influence of various substances, such as gingerol, zingerone, zingiberol and the like, in the ginger extracting solution on the stability of lactoprotein, the type of a stabilizer is inspected in the preparation process; moreover, through a reasonable proportion, the stability of a ginger extracting solution-containing yoghurt system can be effectively improved under the condition of a long quality guarantee period; and compared with similar milk beverage products in the market, a milk product has high stability and long shelf life.
Description
Technical field
The present invention relates to seasoning breast preparation field, particularly, the present invention relates to a kind of seasoning breast that contains ginger extract and preparation method thereof.
Background technology
On China's traditional medicine, ginger is a kind of cold important drugs of delivering of loosing, and because of the concocting method difference, is divided into ginger, rhizoma zingiberis, ginger peel, ginger juice, bubble ginger again and simmers ginger etc.The famous poet of the Song dynasty horizontal bar in the front of a carriage used as an armrest of reviving is put down in writing in " eastern sloping miscellanies ": " the clean kind temple Buddhist monk in the money pool, surplus in the of years 80, face such as boy, speech clothes Jiang Si is 10 years certainly, so not old." medical scholar's Li Shizhen (1518-1593 A.D.) of China's greatness to the evaluation of ginger is: " but but vegetables, can and, can the fruit medicine." this is the evaluation best to ginger.According to detection, contain gingerol, zingerone, gingerol, zingiberol, ascorbic acid, carrotene, vitamin C, cellulose, protein, fat, sugar, calcium, iron, asparagine, glutamic acid, serine, glycine etc. in the ginger.The some of them material has the effect of dispelling cold diseases prevention, can kill multiple germs such as typhoid bacillus, and is particularly effective to killing salmonella.Therefore, ginger can be treated acute gastritis, acute diarrhea, chronic bronchitis, pertussis; Can also suppress vomiting, prevent carsickness, seasick; But with also first aid shock patients of ginger decoction etc.
Ginger also has the function of health care.Often eat ginger, be conducive to hemangiectasis, accelerate blood circulation, reduce cholesterol, dilute blood, prevent blood clotting, artery sclerosis and coronary heart disease; Be conducive to stimulate gastric secretion, promote enterocinesia, strengthen digestion power; Be conducive to regulate physiological function, strengthen the body vigor, improve immunocompetence; Be conducive to promote longevity, because gingerol can suppress the peroxidation of lipid, have anti-senescence function; Ginger stimulates circulation to human body, accelerates metabolism, promotes the function of digestion drainage and antibacterial and detoxicating.Therefore, the ginger effect that has many-sided disease-prevention health, live an easy life in old age.
Cow's milk is nutritious, digests and assimilates easily, is near perfect food.Be the seasoning milk beverage of primary raw material with cow's milk, for example milk beverage, seasoning breast, fortification breast etc. owing to contain the abundant nutrition of cow's milk, and numerous in variety, have become the important component part of people's diet.
Therefore, the present invention now attempts to be added into ginger extract in milk, but because multiple materials such as the gingerol, zingerone, gingerol, zingiberol that contain in the ginger extract can have influence on the stability of lactoprotein, and how to keep the stability of nutriment in the ginger extract when adding also be the main research project that is added into ginger extract in milk.
At present about the technology of the preparation of the dairy products that add ginger the application number application number being arranged is that 200810072869.1 " a kind of health red date, fresh ginger lactic acid fermentation beverage and preparation method thereof " and application number are " a kind of sour milk that contains ginger and preparation method thereof " of 200910082545.0, pertinent literature has " development of ginger juice boruga ", wherein provide a kind of preparation method of concentrated ginger juice in for 200910082545.0 patent and the ginger juice for preparing has been added in the sour milk at application number, but the stability of the product for preparing is not analyzed, active component can reduce in the ginger juice for preparing by this method simultaneously; And be to ferment by adding lactic acid bacteria after adding jujube juice and ginger juice in 200810072869.1 the patent at application number, obtain lactic acid fermentation beverage, wherein do not add milk, lactoprotein or sour milk, therefore, it does not exist stable and activity problems.
The present invention is for the nutrition that realized milk and the combination of ginger juice health-care effect, and keeps separately active and the stability of the product that guarantees to prepare, and the preparation of the sour milk that adds ginger juice is investigated.
Summary of the invention
The objective of the invention is in order to overcome the problems referred to above, a kind of seasoning breast that contains ginger extract is provided.
The objective of the invention is in order to overcome the problems referred to above, a kind of preparation method who contains the seasoning breast of ginger extract is provided.
According to the seasoning breast that contains ginger extract of the present invention, based on the raw material of 100 weight portions, it comprises:
80～90 parts in milk, 0.5～1 part of ginger extract and thickener;
Described thickener comprises 0.01～0.04 part of 0.008～0.015 part of carragheen, 0.01～0.03 part in melon glue, 0.005～0.015 part of xanthans and sodium alginate.
According to the seasoning breast that contains ginger extract of the present invention, the extracting method of described ginger extract is: with clean ginger section, add water, wherein the mass ratio of ginger and water is 1:1～1:2,90～110 ℃ of following boilings 3～7 minutes, is cooled to 40～60 ℃ of making beating, entered the hold-up tank lixiviate 20～40 minutes, plate-frame filtering adds water and stirs, and obtains ginger extract.
According to the seasoning breast that contains ginger extract of the present invention, based on the raw material of 100 weight portions, described amount of thickener is 0.033～0.1 part.
According to the seasoning breast that contains ginger extract of the present invention, described thickener also comprises one or more in carboxymethyl cellulose, pectin, Arabic gum, converted starch, casein, gellan gum, sodium alginate and the dextrin.
According to the seasoning breast that contains ginger extract of the present invention, the described seasoning Ruzhong that contains ginger extract also comprises emulsifying agent, raw material based on 100 weight portions, comprise 0.055～0.3 part of emulsifying agent, described emulsifying agent is to be selected from the group of glycerin monostearate, sucrose-fatty glyceride and bi-tristearin one or more.
According to the seasoning breast that contains ginger extract of the present invention, based on the raw material of 100 weight portions, described emulsifying agent comprises 0.05～0.1 part of glycerin monostearate, sucrose fatty ester 0.01～0.05 ‰.
In addition, the present invention also provides a kind of preparation method who contains the seasoning breast of ginger extract, said method comprising the steps of:
1) preparation of milk feed liquid: milk and stabilizing agent mix and adjusting pH;
2) preparation of ginger extract: with clean ginger section, add water, wherein the mass ratio of ginger and water is 1:1～1:2,90～110 ℃ of following boilings 3～7 minutes, be cooled to 40～60 ℃ of making beating, entered the hold-up tank lixiviate 20～40 minutes, plate-frame filtering, add water and stir, obtain ginger extract;
3) with milk feed liquid and step 2 in the step 1)) in ginger extract mix, obtain the seasoning breast that contains ginger extract of the present invention.
According to one embodiment of the invention, concrete preparation method may further comprise the steps:
1, batching: after abundant dissolving such as stabilizing agent, white granulated sugar, squeeze in the material-compound tank, fully mix with milk.
2, fully dissolve ginger extract with cold batching water and make it become clear solution, adjust between pH value to 6.4～6.7.
3, ginger extract solution and milk are fully mixed.
4, homogeneous: the feed liquid of the seasoning breast that contains ginger extract that step 3 obtains is preheating to 50～70 ℃, carries out homogeneous then, and homogenization pressure is 15～25MPa, and temperature is 50～70 ℃.
5, sterilization: the feed liquid behind the homogeneous (can suitably add flavor substance) is carried out sterilization, reaches commercial sterilization.
6, can: the feed liquid after the sterilization is carried out can, obtains containing the seasoning milk product of ginger extract, and further packing, check can be dispatched from the factory after qualified.
In the present invention in order to overcome the gingerol that contains in the ginger extract, zingerone, gingerol, multiple material such as zingiberol is to the influence of lactoprotein stability in the milk, in preparation process, added stabilizing agent, wherein comprise 0.008～0.015 part of thickener carragheen, 0.01～0.03 part in melon glue, 0.01～0.04 part of 0.005～0.015 part of xanthans and sodium alginate, can effectively improve by reasonable proportioning and to contain the stability of ginger extract yoghurt system under long shelf-life condition, utilize the prepared milk beverage of stabilizing agent of the present invention structural state after the normal temperature preservation was placed 2 months in 6 months and 37 ℃ even, have only a spot of fat floating and albumen precipitation phenomenon, compare with commercially available similar milk beverage, milk beverage stability of the present invention is better, and shelf life is longer.
In addition, the while is for the preparation method of ginger extract, for the bioactive maintenance problem of nutriment in the ginger extract that solves interpolation.The preparation method of ginger extract of the present invention reduces boiling and extraction time by improving boiling and extraction temperature, reduces the time of contact of active material and air when improving the ginger extract yield, prevents its oxidation.Improvement by this method, not only kept nutriment biologically active in the ginger extract, and the product for preparing obtains liking of most of people in the smooth degree of mouthfeel, local flavor and nutrition, contains ginger extract seasoning milk product and improves a lot in the smooth degree of mouthfeel, local flavor and nutrition.
The specific embodiment
The preparation of preparation embodiment 1 ginger juice extract
Preparing of ginger extract: with clean ginger section, add water, wherein the mass ratio of ginger and water is 1:1～1:2,90～110 ℃ of following boilings 3～7 minutes, be cooled to 40～60 ℃ of making beating, entered the hold-up tank lixiviate 20～40 minutes, plate-frame filtering, add water and stir, obtain ginger extract
The preparation of the seasoning breast of preparation embodiment 2 ginger extracts
1, batching: after abundant dissolving such as stabilizing agent, white granulated sugar, squeeze in the material-compound tank, fully mix with milk.
2, fully dissolve ginger extract with cold batching water and make it become clear solution, adjust between pH value to 6.4～6.7.
3, ginger extract solution and milk are fully mixed.
4, homogeneous: the feed liquid of the seasoning breast that contains ginger extract that step 3 obtains is preheating to 50～70 ℃, carries out homogeneous then, and homogenization pressure is 15～25MPa, and temperature is 50～70 ℃.
5, sterilization: the feed liquid behind the homogeneous (can suitably add flavor substance) is carried out sterilization, reaches commercial sterilization.
6, can: the feed liquid after the sterilization is carried out can, obtains containing the seasoning milk product of ginger extract, and further packing, check can be dispatched from the factory after qualified.
All with reference to preparation embodiment 1 and 2, the different preparation that is ginger extract among every embodiment and every kind of components contents are different for the preparation method of following examples.
Embodiment 1
The seasoning breast prescription that contains ginger extract of present embodiment is (in one ton of product):
The product feature of the flavored milk that contains ginger extract of present embodiment preparation is: fat content is about 3.24%, and protein content is about 2.65%, and non-fat solid content is about 11.3%, cane sugar content about 4%.About 12 ~ 15 centipoises of the viscosity of the milk liquid of product (Brookfield LVDV-No. 0 rotor of III type, 15rpm, 25 ℃ of room temperatures).This product smooth mouth feel when drinking is smooth and easy, and the strong fragrance along sliding mouthfeel and ginger extract of milk is arranged simultaneously.Ginger extract juice mixes more equably with the milk system, and after tested, the flavored milk that contains ginger extract of present embodiment can be in 6 months storage put procedure of normal temperature, and milk liquid does not have lamination substantially, does not have serious fat floating, has good stable.
Embodiment 2
The flavored milk prescription that contains ginger extract of present embodiment is (in one ton of product):
The product feature of the flavored milk that contains ginger extract of present embodiment is: fat content is about 2.88%, and protein content is about 2.36%, and non-fat solid content is about 10.04%, cane sugar content about 4%.About 11 ~ 14 centipoises of the viscosity of the milk liquid of product (No. 0 rotor of Brookfield LVDV-III type, 15rpm, 25 ℃ of room temperatures).This product smooth mouth feel when drinking is smooth and easy, and the strong fragrance along sliding mouthfeel and ginger extract of milk is arranged simultaneously.Ginger extract juice mixes more equably with the milk system, and after tested, the flavored milk that contains ginger extract of present embodiment can be in 6 months storage put procedure of normal temperature, and milk liquid does not have lamination substantially, does not have serious fat floating, has good stable
Embodiment 3
The flavored milk prescription that contains ginger extract of present embodiment is (in one ton of product):
The product feature of the flavored milk that contains ginger extract of present embodiment is: fat content is about 2.88%, and protein content is about 2.36%, and non-fat solid content is about 10.04%, cane sugar content about 4%.About 11 ~ 14 centipoises of the viscosity of the milk liquid of product (Brookfield LVDV-No. 0 rotor of III type, 15rpm, 25 ℃ of room temperatures).This product smooth mouth feel when drinking is smooth and easy, and the strong fragrance along sliding mouthfeel and ginger extract of milk is arranged simultaneously.Ginger extract juice mixes more equably with the milk system, and after tested, the flavored milk that contains ginger extract of present embodiment can be in 6 months storage put procedure of normal temperature, and milk liquid does not have lamination substantially, does not have serious fat floating, has good stable
Embodiment 4
The flavored milk prescription that contains ginger extract of present embodiment is (in one ton of product):
The product feature of the flavored milk that contains ginger extract of present embodiment is: fat content is about 3.06%, and protein content is about 2.5%, and non-fat solid content is about 10.67%, cane sugar content about 4%.About 13 ~ 17 centipoises of the viscosity of the milk liquid of product (Brookfield LVDV-No. 0 rotor of III type, 15rpm, 25 ℃ of room temperatures).This product smooth mouth feel when drinking is smooth and easy, and the strong fragrance along sliding mouthfeel and ginger extract of milk is arranged simultaneously.Ginger extract juice mixes more equably with the milk system, and after tested, the flavored milk that contains ginger extract of present embodiment can be in 6 months storage put procedure of normal temperature, and milk liquid does not have lamination substantially, does not have serious fat floating, has good stable
Comparative Examples 1
The flavored milk prescription that contains ginger extract of present embodiment is (in one ton of product):
The product feature of the flavored milk that contains ginger extract of present embodiment is: fat content is about 3.06%, and protein content is about 2.5%, and non-fat solid content is about 10.67%, cane sugar content about 4%.About 13 ~ 17 centipoises of the viscosity of the milk liquid of product (Brookfield LVDV-No. 0 rotor of III type, 15rpm, 25 ℃ of room temperatures).This product mouthfeel when drinking is slightly thick, and mouthfeel is clouding.
Comparative Examples 2
The flavored milk prescription that contains ginger extract of present embodiment is (in one ton of product):
The product feature of the flavored milk that contains ginger extract of present embodiment is: fat content is about 3.06%, and protein content is about 2.5%, and non-fat solid content is about 10.67%, cane sugar content about 4%.About 13 ~ 17 centipoises of the viscosity of the milk liquid of product (Brookfield LVDV-No. 0 rotor of III type, 15rpm, 25 ℃ of room temperatures).This product smooth mouth feel when drinking is smooth and easy, and the strong fragrance along sliding mouthfeel and ginger extract of milk is arranged simultaneously.Ginger extract juice mixes more equably with the milk system, and after tested, the flavored milk that contains ginger extract of present embodiment can be in 2 months storage put procedure of normal temperature, and milk liquid does not have lamination substantially, does not have serious fat floating, has good stable
Embodiment 5, product mouthfeel and local flavor are tasted experiment
Get embodiment 1,2,3,4 and the outturn sample of Comparative Examples 1, carry out taste flavor and taste experiment.The trial test number is totally 200 people (each 100 people of 18 ~ 28 years old masculinity and femininity), respectively the product of embodiment 1,2,3 the seasoning breast that contains ginger extract and Comparative Examples 1 is tasted (taste sample be in the week produce the fresh sample that obtains), adopt blank scoring mechanism, every full marks 20 minutes, the mark height is then represented effective, and to whether liking the product degree to carry out overall assessment.Experimental result is recorded in following table:
From this experimental result as can be seen, all in all, the product of embodiments of the invention obtains liking of most of people in the smooth degree of mouthfeel, local flavor and nutrition, and the seasoning milk product that contains ginger extract improves a lot in the smooth degree of mouthfeel, local flavor and nutrition, is subjected to liking of consumer.
Embodiment 6, product stability test experiments
With embodiment 1,2,3,4 and the seasoning breast that contains ginger extract of Comparative Examples 1 is that specimen is placed at normal temperature (about 18 ~ 25 ℃), leave standstill observation under 37 ℃ of oven conditions, by observing distribution situation and precipitation capacity the stability of product is analyzed.
(1) the visual observations method is: the product sterile filling in the trial jar, leaves standstill placement in 250ml Germany SCHOTT DURAN glass.See through integral body and local state in the vial visual observations product under static condition, mainly pay attention to the following aspects of product: whether structural state has layering; Whether liquid level has the bleed phenomenon; Whether gel and caking phenomenon are arranged in the product.
(2) lactoprotein precipitation detection method is: the product sterile filling leaves standstill placement in the colorimetric cylinder of 100ml.Be the dark beds of precipitation thickness in ruler measurement products bottom of 0.5mm across vial wall precision under static condition, sight is looked squarely during reading.
Concrete experimental result such as following table:
Observed result under the normal temperature: (18 ~ 25 ℃, 240 days)
37 ℃ of following observed results (36 ~ 38 ℃, 60 days)
Investigate the result as can be seen from above stability experiment: utilize the prepared seasoning breast of stabilizing agent of the present invention (embodiment 1-4) product structural state after the normal temperature preservation was placed 2 months in 8 months and 37 ℃ even, have only a spot of fat floating phenomenon and slight precipitation, compare with commercially available similar milk beverage (Comparative Examples 1), seasoning milk product stability of the present invention is better, and shelf life is longer.
Embodiment 7, the seasoning breast flavor taste that contains ginger extract change test experiments
To the taste tests that the seasoning breast that contains ginger extract carries out, experiment mainly changes at its flavor taste in the shelf-life and carries out.
The test experiments method is: get the embodiment of the invention 1,2,3,4 product respectively as specimen, carry out " getting two in three " with control sample (control sample is the of that month fresh sample of producing) and taste experiment (triangle method of inspection, triangle test), mainly investigate the situation of change of product special flavour in the shelf-life.The sample of every embodiment was done the taste sensory test one time in every month, taste about number 50 people for every group, and the men and women respectively accounts for half, all has certain trial test experience.
During each taste evaluation, every group of sample comprises two specimen and a control sample, or two control samples and a specimen, the order employing random sequence that sample is put, and sample appearance does not have obvious characteristic difference.If the trial test personnel have correctly selected two identical samples of smell according to growing smell difference from three samples, prove that then there are taste smell difference in specimen and control sample; There is not taste smell difference if select mistake then prove specimen with control sample.
After finishing, trial test adds up tasting the result, according to " triangle test check table " in the food sense organ appraise method (" appraise of food sense organ " publishing house of South China Science ﹠ Engineering University in February, 2003 second edition) as can be known, surpass more than 24 people if make the people of correct selection, can think that there are notable difference in two set products taste and mouthfeel on 5% level of signifiance.The product special flavour sensory difference comparing result statistics of each embodiment sees also following table:
The shelf life of products intussusception smell of each embodiment changes tastes the comparative result statistical form
Can learn according to statistics: the embodiment of the invention 1,2,3,4 product mouthfeel and the new product produced with this month in preceding 8 months of local flavor in the shelf-life do not have evident difference in 5% level of signifiance, it is less to prove that product of the present invention flavor taste in the shelf-life changes, within tolerance interval.
Claims (7)
1. seasoning breast that contains ginger extract is characterized in that based on the raw material of 100 weight portions, it comprises:
80～90 parts in milk, 0.5～1 part of ginger extract and thickener;
Described thickener comprises 0.01～0.04 part of 0.008～0.015 part of carragheen, 0.01～0.03 part in melon glue, 0.005～0.015 part of xanthans and sodium alginate; The extracting method of described ginger extract is: with clean ginger section, add water, wherein the mass ratio of ginger and water is 1:1～2,90～110 ℃ of following boilings 3～7 minutes, be cooled to 40～60 ℃ of making beating, entered the hold-up tank lixiviate 20～40 minutes, plate-frame filtering, add water and stir, obtain ginger extract.
2. the seasoning breast that contains ginger extract according to claim 1 is characterized in that, based on the raw material of 100 weight portions, described amount of thickener is 0.033～0.1 part.
3. the seasoning breast that contains ginger extract according to claim 1 is characterized in that described thickener also comprises one or more in carboxymethyl cellulose, pectin, Arabic gum, converted starch, casein, gellan gum and the dextrin.
4. the seasoning breast that contains ginger extract according to claim 1, it is characterized in that, the described seasoning Ruzhong that contains ginger extract also comprises emulsifying agent, raw material based on 100 weight portions, comprise 0.055～0.3 part of emulsifying agent, described emulsifying agent is to be selected from the group of glycerin monostearate, sucrose fatty ester and bi-tristearin one or more.
5. the seasoning breast that contains ginger extract according to claim 4 is characterized in that, based on the raw material of 100 weight portions, described emulsifying agent comprises 0.05～0.1 part of glycerin monostearate, sucrose fatty ester 0.01～0.05 ‰.
6. the described preparation method who contains the seasoning breast of ginger extract of one of claim 1 to 3 is characterized in that, said method comprising the steps of:
1) preparation of milk feed liquid: milk and thickener mix and adjusting pH;
2) preparation of ginger extract: with clean ginger section, add water, wherein the mass ratio of ginger and water is 1:1～2,90～110 ℃ of following boilings 3～7 minutes, be cooled to 40～60 ℃ of making beating, entered the hold-up tank lixiviate 20～40 minutes, plate-frame filtering, add water and stir, obtain ginger extract;
3) with milk feed liquid and step 2 in the step 1)) in ginger extract mix, obtain containing the seasoning breast of ginger extract.
7. the described preparation method who contains the seasoning breast of ginger extract of one of claim 4 to 5 is characterized in that, said method comprising the steps of:
1) preparation of milk feed liquid: milk and stabilizing agent mix and adjusting pH;
2) preparation of ginger extract: with clean ginger section, add water, wherein the mass ratio of ginger and water is 1:1～2,90～110 ℃ of following boilings 3～7 minutes, be cooled to 40～60 ℃ of making beating, entered the hold-up tank lixiviate 20～40 minutes, plate-frame filtering, add water and stir, obtain ginger extract;
3) with milk feed liquid and step 2 in the step 1)) in ginger extract mix, obtain containing the seasoning breast of ginger extract;
Described stabilizing agent is made up of thickener and emulsifying agent.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1398530A (en) * | 2002-08-28 | 2003-02-26 | 张晓慧 | Ginger milk and its production process |
| CN101530132A (en) * | 2009-04-24 | 2009-09-16 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghourt containing ginger and preparation method thereof |
| CN101744049A (en) * | 2008-12-10 | 2010-06-23 | 天津鑫恒阳进出口贸易有限公司 | Clove ginger milk and manufacturing method thereof |
| CN101874521A (en) * | 2009-11-13 | 2010-11-03 | 内蒙古伊利实业集团股份有限公司 | Liquid dairy product containing haw pulp and ginger juice and producing method thereof |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1398530A (en) * | 2002-08-28 | 2003-02-26 | 张晓慧 | Ginger milk and its production process |
| CN101744049A (en) * | 2008-12-10 | 2010-06-23 | 天津鑫恒阳进出口贸易有限公司 | Clove ginger milk and manufacturing method thereof |
| CN101530132A (en) * | 2009-04-24 | 2009-09-16 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghourt containing ginger and preparation method thereof |
| CN101874521A (en) * | 2009-11-13 | 2010-11-03 | 内蒙古伊利实业集团股份有限公司 | Liquid dairy product containing haw pulp and ginger juice and producing method thereof |
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