CN102630791A - Preparation method of solid low-sugar ginger tea - Google Patents
Preparation method of solid low-sugar ginger tea Download PDFInfo
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Abstract
The invention relates to a preparation method of solid low-sugar ginger tea. Full gingers are pressed to obtain partial juice, left gingers are quickly dried through microwaves, edible alcohol is used for soaking the dried left gingers so as to extract ginger oil resin, the ginger juice and the ginger oil resin are mixed to prepare microcapsule powder, and then the microcapsule powder is mixed with crystallized sugar alcohol to prepare the solid low-sugar instant ginger tea. According to the preparation method, ingredients of raw gingers can be maximally utilized and protected, the production efficiency also can be improved, and the production cost can be reduced; the produced solid low-sugar instant ginger tea belongs to categories of low-sugar food and low-calorie food; the procedures are coherent and simple, technique conditions are moderate, the ginger juice is completely used, and the edible alcohol for extracting the ginger oil resin can be condensed and recycled; and the solid low-sugar instant ginger tea powder has characteristics of fineness, mobility, particular fragrance of the ginger, slight spice irritation, instant solubility, capability of being rapidly dissolved in hot water, stability in a drying state, and more than or equal to 90 percent of gingerol retention after being held in darkness for 6 months.
Description
Technical field
The invention belongs to the functional food production technical field, relate to a kind of preparation method of low sugar instant solid ginger tea.
Background technology
Ginger (
Zingiber officinale Rose.) be one type of large medicine-food two-purpose crop with thousands of years cultivation histories; At vegetables and the spice of generally being used as among the people; Be again a quasi-tradition Chinese medicine simultaneously; Have effect such as be good for the stomach, vomit in dispelling cold, detoxifcation, heatstroke prevention and town, be widely used in treatment headache, arthritis, cold, send out cold, cough, diseases such as dyskinesia, flatulence, indigestion, vomiting, diarrhoea.Botany research shows that ginger contains oleoresin (main active ingredient is ginger essential oil and gingerol composition), and these compositions extensively are distributed in the ginger piece tissue, and site specific is also not obvious.Modern food science and medical research show; Ginger essential oil and gingerol are main local flavor and the effect materials in the ginger, have many-sided biologically active and pharmacological actions such as anti-oxidant, antibiotic, desinsection, expelling parasite, skin care, anti-inflammatory, antitumor, anti-spasm, analgesia, vasodilator, inhibition prostaglandin are synthetic, enhance immunity power.
The ginger essential oil is one type of volatile fat-soluble terpenoid substance in the ginger, is the main fragrance source of fresh ginger, has multiple physiologically active.Gingerol is the main pungent component and the physiologically active ingredient of ginger, and they are liposoluble substances that one type of non-volatility that comprises that gingerol (Gingerol), salad oil (Shagaol), zingiberone complicated ingredients such as (Zingerone or Gingerdione) are formed has 3-methoxyl group-4-hydroxy phenyl functional group.Wherein gingerol content under the influence of the different growing stages of ginger, different holding conditions and different processing technologys is bigger.Salad oil content in new fresh ginger of plucking seldom mainly is transformed by corresponding gingerol dehydration under ginger storage or acid condition, and salad oil is littler than the peppery sense threshold value of gingerol, and the common peppery degree of old ginger therefore perennial or after storage is stronger.But gingerol alkaline environment or in the high-temperature cooking process pyrolysis form zingiberone, the peppery sense of zingiberone than gingerol a little less than, therefore, long-time high-temperature process can make the pungent intensity of ginger products obviously descend.Usually the pungent threshold value very high (0.8～1 mg/100ml) of gingerol, though therefore in ginger juice content be low to moderate 5～10 mg/100ml, obvious peppery sense is also arranged.
The brown sugar ginger decoction is the wide-spread family of a China and south east asia tradition drink, is usually used in that dispelling cold, sweating, town are vomitted, wind dispelling, reduces phlegm.But the family manufacture ginger decoction is wasted time and energy, and inconvenience is arranged.With the quickening pace of modern life, drink easily that instant solid beverage receives consumer's welcome, the brown sugar ginger decoction is also developing to instant solid ginger tea product marketization direction, but a high proportion of sugar has limited obesity, cardiovascular and cerebrovascular disease and patients with diabetes mellitus.At present, the domestic solid ginger tea drink that has appeared on the market mainly contains two types.One type is the ginger tea that directly adopts ginger powder composite, and this series products is drying with ginger, and composite with raw material such as table sugar material after crushed then, packing is processed.Its major defect is that solarization system ginger splices product processed storage-stable is poor, and easy conglomeration is gone mouldy, and health level is also poor; Heat oven dry system ginger splices product processed then causes gingerol and flavor components to be prone to be damaged and lose because of heated time is oversize; In addition, the short time infusion of ginger tea before drinking that ginger powder is composite, gingerol and flavor components leaching rate are limited.Another kind of is to adopt solid excipients such as ginger juice or oleoresin ginger and sugar material to mix after the composite solid ginger tea of fluidized bed prilling drying.This series products is not because of having the parcel protection and through the high temperature strong wind action to ginger juice or oleoresin ginger, it is bigger that gingerol and flavor substance lose, and instant capacity is also poor.In a word; There is the ginger insufficient fragrance in present solid ginger tea product on sense organ, peppery sense is on the weak side, instant capacity is poor; There is the little or obvious defects such as wreck of gingerol component content qualitatively; And generally with brown sugar, white granulated sugar preparation, calorific value is higher, is not suitable for some special populations such as diabetes, obesity and cardiovascular and cerebrovascular disease patient and drinks.
For the oleoresin ginger that is applied to food production, common available milling process, ethanol extraction and CO
2Methods such as supercritical extraction are extracted.The oleoresin ginger recovery rate is followed successively by CO from high to low
2Supercritical extract, ethanol lixiviate and squeezing.
CO wherein
2Ginger essential oil and gingerol composition that the oleoresin ginger that supercritical extract obtains is contained are more comprehensive, and flavor quality is high, and recovery rate can reach more than 90%.Yet reaching certain production-scale supercritical extract equipment needs huge investment, and the production run cost is high, and instant solid ginger tea production industry also is in the laboratory research stage in China, does not obtain practical application.
Ethanol lixiviate ginger powder gained oleoresin ginger recovery rate is only second to CO
2Supercritical extract is about 70%～80%.Though the oleoresin ginger of ethanol lixiviate omits inferior to CO on the plumpness of the comprehensive and local flavor of composition
2Supercritical extraction, but the contained ginger nutritional labeling of the oleoresin ginger of ethanol lixiviate is more comprehensive.For example, in winning completely etc. in " comparative analysis of flavor compounds in ginger material Different Extraction Method " (Anhui agricultural sciences, 2008; 36 (21): 8878-8880) reported with 70% ethanol in 50 ℃ of lixiviate ginger powder 6h; The oleoresin ginger yield is 4.6% (w/w), through chromatography, with CO
2Supercritical extract is compared, and the oleoresin ginger composition of alcohol extract constitutes more complicated, and gingerol content is abundant, but the kind of ginger volatile ingredient is less than CO
2The oleoresin ginger of supercritical extract.War a kind of jade friend has compared distinct methods and has extracted oleoresin ginger recovery rate and constituent analysis in the Da Jiang ginger powder of Laiwu in its 2009 thesis for the doctorate " chemical composition analysis of ginger oil and gingerol separation and purification research ", the result shows ethanol lixiviate and CO
2The oleoresin ginger yield of supercritical extract is respectively 3.75% and 4.67%, but on fragrant flavor characteristics CO
2Supercritical extract is better than the ethanol extraction.Because the ginger water content generally reaches about 80～90%, should not be directly with ethanol lixiviate or CO
2The supercritical extract oleoresin ginger, and need drying after the ginger section or the dry back of heat oven dry abrasive dust.The ginger water content cause shining system greatly or the hot baking time longer, the volatile loss of ginger essential oil, gingerol also is prone to be destroyed, local flavor can receive obvious influence.
Traditional milling process is through high pressure extruding ginger piece; Eleocyte in the ginger tissue is broken, and ginger essential oil and gingerol ooze out with moisture, from ginger juice, isolate Gugulipid through method such as centrifugal then; The oleoresin ginger that this method is extracted mainly contains the ginger essential oil; Flavor compounds in ginger is strong, but productive rate is low, and the gingerol utilization rate is also low.For example, Zheng Sibai has reported the technology that adopts spiral juice extractor squeezing ginger to extract ginger oil " research is pressed in the examination of cold press ginger oil " in (Sichuan daily use chemicals, 1994 the 1st phases), and the result shows that the highest yield of ginger oil is merely 1.64%.The research of squeezing the juice after also having employing with the ginger defibrination, extracting oleoresin ginger behind the removing impurities, but because ginger contains more starch, colloid and fiber, ginger oil is difficult for from ginger juice, separating, and it is also impracticable aborning that single employing milling process extracts oleoresin ginger.For this reason, utilize oleoresin ginger to carry out food processing, all there is certain defective in the above-mentioned technology of single employing.
When being applied to instant solid beverage, first powdered to handle the oleoresin ginger that extraction obtains; The microcapsules spray-drying is a method preferably, obviously be superior to adopting food excipient absorption oleoresin ginger to be pulverized through oven dry or the method for fluidizing fluid-bed granulating and drying again.The microcapsules spray drying process is to utilize the wall material that oleoresin ginger emulsion grain is wrapped to form the great aqueous particulate of specific area; The dry moisture of rapid evaporation forms powder in hot-air; The oxidation protection oleoresin ginger composition of both having isolated oxygen, the convenient again easy packaged products of composite formation of mixing with other raw material.Domestic for many years research in this respect is more; Reported " Research of Microencapsulation of oleoresin ginger " (grain and oil processing and food machinery like life tool automation institute of Beijing Technology and Business University etc.; The 5th phase of calendar year 2001); Adopting soybean protein and maltodextrin is the wall material, the spray-dried quick-releasing type oleoresin ginger microcapsule that makes as flavouring.Zhang Weiming etc. have reported " research of ginger essential oil micro-encapsulation technology " (chemistry of forest product and industry; 2008 the 5th phases); The optimised process of ginger essential oil microencapsulation is confirmed in experiment: the mass ratio of heartwood, Arabic gum, maltodextrin and soybean protein is 4:3:9:4, and gross mass accounts for 25% of emulsion quality; 3 times processing condition is respectively: 20 MPa, 6 min.30 MPa, 6 min and 40 MPa, 6 min; 160 ℃ of EATs.Chongqing Food Research Inst. also disclosed at CN101473954A and has utilized cyclodextrin encapsulated oleoresin ginger composition on July 8th, 2009; After emulsifying 120～220 ℃ of EATs; 60～110 ℃ of leaving air temps; Charging rate 10～25rpm, spray-drying prepares the method for oleoresin ginger microcapsule powder under the condition of rotary speed 200～250, and the microcapsule powder of its preparation contains gingerol >=3% (w/w).Because oleoresin ginger viscosity is bigger, is oil-soluble again, the general O/W type emulsion that forms earlier carries out spray-drying again in food production, for guaranteeing gingerol content, needs preparation to reach certain density oleoresin ginger emulsion.Yet; In actual production; Because output is big; Spray time is very long, and reaching certain density oleoresin ginger emulsion is to be difficult to stablize for a long time this O/W type emulsion with the method for stirring and emulsifying only, and oleoresin ginger did not condense the phenomenon of layering come-up again when often appearance batch spray-drying finished as yet.Address this problem, it is uniform and stable to guarantee that oleoresin ginger emulsion remains in spray-drying process.Therefore, said method is more suitable for handling the spray-dired experimental study of oleoresin ginger microcapsule in a small amount, does not also reach the production application level.
Summary of the invention
For overcoming the above-mentioned shortcoming of prior art; The present invention provides a kind of liposoluble character and the extensive distribution in ginger piece tissue, characteristics that should not directly extract because of ginger water content height simultaneously according to ginger essential oil and gingerol; Extract the segmentation group technology of oleoresin ginger through preliminary squeezing, microwave drying ginger ground-slag and edible alcohol; Efficiently utilize ginger component; And under the homogenate emulsified state oleoresin ginger and ginger juice are being carried out the spray-drying microcapsule powder continuously, and utilizing the oleoresin ginger microcapsule powder to make the method
of low sugar instant solid ginger tea.
The present invention solves the technical method that its technical problem adopts: a kind of preparation method of low sugar instant solid ginger tea; Be to adopt full ginger press section to obtain juice, microwave rapid draing ginger slag and edible alcohol lixiviate oleoresin ginger; And ginger juice and oleoresin ginger merged be prepared into microcapsule powder, prepare low sugar instant solid ginger tea with microcapsule powder and crystalline sugar alcohol then.
Its preparation process is:
The first step is that full ginger press section is obtained juice: choose and adopt full Jiang Jinhang tentatively to squeeze after old ginger cleans; In the gained ginger juice, in time add 0.02%～0.05% ascorbic acid and 0.05%～0.15% citric acid; 0～10 ℃ leave standstill refrigeration 12～24h after, centrifugalize clear ginger juice;
Second step was a microwave rapid draing ginger slag: after will being ground into 20 order left and right sides granularities again through the ginger slag that first step squeezing obtains, become ginger ground-slag, ginger ground-slag moisture≤25 g/100g at 10～30 kw microwave dryings, 10～40 min;
The 3rd step was to make oleoresin ginger: will be that mix 1:3～10 with edible alcohol by mass ratio through the ginger ground-slag of second step processing gained; At 30～70 ℃ of stirring and leaching 3～24h secondaries; After twice leaching liquor merged, vacuum was concentrated into the oleoresin ginger that gingerol content is not less than 250 mg/g under 30～70 ℃ of conditions;
The 4th step was to make oleoresin ginger microcapsule; It may further comprise the steps: microcapsules prepare material and comprise Sucralose, Arabic gum, maltodextrin, handle the oleoresin ginger of back gained and through the clear ginger juice of second step processing gained through the 3rd step; Its mass ratio is 1:15～30:70～130:18～25:250～350; At first Sucralose, my glue and maltodextrin are dissolved in ginger juice; Under >=10000r/min high-speed homogenization state, slowly add oleoresin ginger, be emulsified into uniform emulsion, under 3000～6000r/min middling speed homogenate emulsified state that oleoresin ginger emulsion synchronous spraying is dry then; Make the oleoresin ginger microcapsule powder through above-mentioned drying process with atomizing, its gingerol content is not less than 3000 mg/100g.
The 5th step was to make low sugar instant solid ginger tea: oleoresin ginger microcapsule powder and crystalline sugar alcohol mass ratio are 1:3～9 in the low sugar instant solid ginger tea of preparation, total sugar content≤4g/100g in the low sugar instant solid ginger tea, gingerol content>=300 mg/100g.
Require to belong to the MD10 rank at maltodextrin described in the 4th step, be the ultralow sugared maltodextrin of DE value between 4.0～6.5.
In spray-dired condition described in the 4th step be: 180～250 ℃ of EATs, 80～160 ℃ of leaving air temps, charging rate 20～45r/min, shower nozzle rotating speed 250～350 r/min.
In crystalline sugar alcohol described in the 5th step is any one or two kinds of xylitol or crystal maltitol.
The superfine aqueous alcohol of said edible alcohol for supplying food industry to use, concentration of alcohol 95% (v/v).
Sucralose, Arabic gum, maltodextrin, xylitol, crystal maltitol, ascorbic acid, citric acid are food additives.
The invention has the beneficial effects as follows: can utilize and protect ginger component to greatest extent, enhance productivity simultaneously and reduce production costs; Should not directly extract the characteristic of oleoresin ginger according to ginger water content height, adopt full ginger press section to obtain juice, can reduce impurity such as starch in the ginger juice, pectin and cell fragment, be convenient to centrifugation and purify; Squeezing is handled and is also played the effect of from the ginger piece, extracting the part ginger oil and sloughing part moisture earlier, is beneficial to the microwave rapid draing of ginger slag, because drying time is short, local flavor and functional component in the ginger ground-slag is played a protective role; Oleoresin ginger viscosity is big; Ability spray-drying behind the need dilution emulsification formation emulsification microcapsules; And the clear ginger juice of squeezing gained has just served as diluent; The enrichment process that had both saved ginger juice has been avoided the loss of flavor compounds in ginger and functional component, again full ginger local flavor and functional component comprehensive utilization ratio is brought up to more than 90%; Ginger ground-slag moisture is prone to adjust to through microwave drying the degree of edibility alcohol lixiviate oleoresin ginger, has avoided the long-time heat baking of ginger slice causes in the pre-treatment of traditional ethanol extracting technology local flavor and functional component loss; Oleoresin ginger that edible alcohol extracts from the ginger ground-slag and the emulsifying of wall material; Carrying out spray-drying synchronously under the homogenate emulsified state continuously; Avoided that emulsion causes oleoresin ginger to condense lamination again because of being in for a long time in the conventionally spray-dried operation under the static condition; Solve the scale problems of oleoresin ginger on rotary sprayer in the spray-drying process, both can be prepared into microscapsule powder smoothly, improved embedding rate; Improve production efficiency again, guaranteed the quality of oleoresin ginger microcapsule powder.Oleoresin ginger is in dry coated state after microscapsule powderization; Can prevent that inner ginger essential oil and gingerol composition from by the destruction of oxygen, light, having prolonged its shelf-life, the microcapsule powder granularity is little simultaneously; Have flowability, be easy to be re-dubbed the high fast dissolving solid product of the uniformity with other powder stock.In a word; Combinations thereof technology had both been utilized the advantage of single technology separately; Avoided single technology to extract the shortcoming of oleoresin ginger again, technical process is successive, integral body is coherent, can play the effect of enhancing productivity, reduce production costs, improving the oleoresin ginger product quality.
The present invention utilizes functional sweeteners such as Sucralose, xylitol or crystal maltitol to replace traditional brown sugar or sucrose allotment ginger tea; As previously mentioned; Real sugar in the fast dissolving solid ginger tea is mainly derived from ginger raw material itself (squeezing ginger juice and oleoresin ginger) and maltodextrin; Content is little, and calorific value is low, is not enough to influence drinking of special populations such as diabetes; Sucralose belongs to novel non-nutritive safety sweetener, and sweet taste is pure, and sugariness is equivalent to 600～650 times of sucrose; Be difficult for being absorbed in digestion; Not involved in sugar metabolism does not produce heat, does not cause carious tooth; Belong to the functional sweetener of endless interpolation in American-European countries and China, be widely used in bread and cheese and health food.Xylitol and maltitol all are functional sweeteners of the place of sucrose of being used widely at field of food, and sugariness is all suitable with sucrose.The heat of xylitol only is equivalent to 60% of sucrose, is not decomposed by oral bacteria and utilizes, and do not need insulin can directly get into cell after being absorbed by the body, and accretion rate is fast, is difficult for causing that blood sugar raises.Maltitol is not decomposed utilization by oral bacteria, is difficult to digest and assimilate at human body, can not stimulate insulin secretion, and can not cause that blood sugar raises, and suppress the effect that body fat gathers in addition.Therefore, xylitol and maltitol all have the effect of the carious tooth of preventing, obesity and cardiovascular and cerebrovascular disease, also are suitable as the sucrose succedaneum of diabetic population.
Sucralose, xylitol or the maltitol that the present invention uses in fast dissolving solid ginger tea substituted the addition of required brown sugar of traditional ginger tea with brown sugar or sucrose; Low sugar instant solid ginger tea actual content sugar by the present invention produces is measured≤4 g/100g; Total amount of heat≤100kJ/100g; All be lower than food with low sugar content sugar content≤5 g/100g of regulation in " food nutrition tag control standard ", the requirement of low-calorie diet total amount of heat≤170kJ/100g, belong to food with low sugar content and low-calorie diet category.
The present invention can be applicable to suitability for industrialized production, and each operation all can adopt General Foods Corporation's manufacturing machine equipment, and operation links up succinct, and process conditions are gentle, and ginger juice utilizes fully, the condensable recycling of the edible alcohol of lixiviate oleoresin ginger; If a small amount of miscellaneous equipment of configuration, byproduct is produced in all recyclable utilization of ginger starch and ginger ground-slag, can accomplish not have the slag discharging generally.
Description of drawings
Fig. 1 technological process block-diagram of the present invention.
Fig. 2 is the testing index table of the prepared low sugar instant solid ginger tea of the embodiment of the invention 1.
The specific embodiment
Below in conjunction with embodiment the present invention is further specified.
Referring to Fig. 1, a kind of preparation method of low sugar instant solid ginger tea adopts full ginger tentatively to press extracting juice, and interpolation ascorbic acid and citric acid are prevented the brown look that protects in the gained ginger juice, and the squeezing ginger juice is carried out centrifugal clarification, impurity such as separating starch and cell fragment; The clear ginger juice of gained need not concentration, the diluent of emulsion when directly preparing as follow-up oleoresin ginger microcapsule; The ginger slag of having sloughed part moisture carries out microwave rapid draing prepared ginger ground-slag after further pulverizing, be used for edible alcohol lixiviate oleoresin ginger; The oleoresin ginger that edible alcohol extracts from the ginger ground-slag merges dilution with the clear ginger juice of purification of squeezing gained, with the emulsifying of wall material, is carrying out spray-drying synchronously under the homogenate emulsified state continuously, realizes being prepared into smoothly microscapsule powder.The combination of above-mentioned technology had both utilized the advantage of single technology separately; Avoided single technology to extract the shortcoming of oleoresin ginger again; Play successive, the whole effect that links up of technical process, have bigger effect enhancing productivity, reduce production costs, improve the oleoresin ginger product quality.
It is to select the old ginger of gathering and preserving through next year after the Frost's Descent for use that full ginger press section according to the invention is obtained juice; Carrying out full ginger after the cleaning tentatively squeezes; In the gained ginger juice, in time add 0.02%～0.05% ascorbic acid and 0.05%～0.15% citric acid, centrifugalize after leaving standstill refrigeration 12～24h to such an extent that clarify ginger juice through 0～10 ℃.
The microwave quickly drying method of said ginger slag is that gained ginger slag after the squeezing is become the ginger ground-slag at 10～30 kw microwave dryings, 10～40min after being ground into 20 order left and right sides granularities, and ginger ground-slag moisture Control is at≤25 g/100g.
The method for distilling of said oleoresin ginger; Be to mix by mass ratio 1:3～10 with edible alcohol with the ginger ground-slag after the microwave drying; At 30～70 ℃ of stirring and leaching 3～24h secondaries, twice leaching liquor merges the oleoresin ginger that back vacuum under 30～70 ℃ of conditions is concentrated into gingerol content >=250 mg/g.
Described oleoresin ginger microcapsule preparation method has following steps: microcapsules prepare material and comprise Sucralose, my glue, maltodextrin, oleoresin ginger and clarification ginger juice, and its mass ratio is 1:15～30:70～130:18～25:250～350.Use therein maltodextrin requires to belong to the MD10 rank, preferably uses ultralow sugared maltodextrin (DE value 4.0～6.5).At first Sucralose, my glue and maltodextrin are dissolved in ginger juice; Under the high-speed homogenization state, slowly add oleoresin ginger; Emulsification becomes uniform emulsion; Under >=10000r/min high-speed homogenization state, slowly add oleoresin ginger then, be emulsified into uniform emulsion, under 3000～6000r/min middling speed homogenate emulsified state that oleoresin ginger emulsion synchronous spraying is dry then.Spray-dired condition is: 180～250 ℃ of EATs, 80～160 ℃ of leaving air temps, charging rate 20～45r/min, shower nozzle rotating speed 250～350 r/min.Through above-mentioned drying process with atomizing gained oleoresin ginger microcapsule powder, its gingerol content is not less than 3000 mg/100g.
Utilize above-mentioned oleoresin ginger microcapsule power applications in the preparation technology of low-sugar type instant solid ginger tea to be: carry out mixed preparing low-sugar type instant solid ginger tea with oleoresin ginger microcapsule powder and crystalline sugar alcohol, the mass ratio that contains Sucralose, oleoresin ginger microcapsule powder and crystalline sugar alcohol in the ginger tea is 1:3～9.Crystalline sugar alcohol can be any one or two kinds of xylitol or crystal maltitol; Gingerol content>=300mg/100g in the low sugar instant solid ginger tea; Contained a small amount of sugar is mainly derived from ginger juice, oleoresin ginger and the maltodextrin of preparation oleoresin ginger microcapsule powder in the low sugar instant solid ginger tea; Actual total sugar content≤4g/100g; But owing to added Sucralose and sugar alcohol; Be equivalent to contain sucrose 90～120g/100g by sugariness conversion, brew into the liquid ginger tea of 10 times of weight after sugariness be equivalent to contain sucrose 9～12g/100g, can satisfy the requirement of beverage sweetness.Liquid ginger tea gingerol content >=30mg/100ml after brewing has strong flavor compounds in ginger and medium to powerful peppery degree.
Ginger component is utilized and protected to technical process of the present invention to greatest extent through the organic assembling of ripe cell process technology, enhances productivity simultaneously and reduce production costs.Should not directly extract the characteristic of oleoresin ginger according to ginger water content height, adopt full ginger press section to obtain juice, can reduce impurity such as starch in the ginger juice, pectin and cell fragment, be convenient to centrifugation and purify; Squeezing is handled and is also played the effect of from the ginger piece, extracting the part ginger oil and sloughing part moisture earlier, is beneficial to the microwave rapid draing of ginger slag, because drying time is short, local flavor and functional component in the ginger ground-slag is played a protective role; Oleoresin ginger viscosity is big; Ability spray-drying behind the need dilution emulsification formation emulsification microcapsules; And the clear ginger juice of squeezing gained has just served as diluent; The enrichment process that had both saved ginger juice has been avoided the loss of flavor compounds in ginger and functional component, again full ginger local flavor and functional component comprehensive utilization ratio is brought up to more than 90%.Ginger ground-slag moisture is prone to adjust to through microwave drying the degree of edibility alcohol lixiviate oleoresin ginger, has avoided the long-time heat baking of ginger slice causes in the pre-treatment of traditional ethanol extracting technology local flavor and functional component loss.Oleoresin ginger that edible alcohol extracts from the ginger ground-slag and the emulsifying of wall material; Carrying out spray-drying synchronously under the homogenate emulsified state continuously; Avoided that emulsion causes oleoresin ginger to condense lamination again because of being in for a long time in the conventionally spray-dried operation under the static condition; Solve the scale problems of oleoresin ginger on rotary sprayer in the spray-drying process, both can be prepared into microscapsule powder smoothly, improved embedding rate; Improve production efficiency again, guaranteed the quality of oleoresin ginger microcapsule powder.Oleoresin ginger is in dry coated state after microscapsule powderization; Can prevent that inner ginger essential oil and gingerol composition from by the destruction of oxygen, light, having prolonged its shelf-life, the microcapsule powder granularity is little simultaneously; Have flowability, be easy to be re-dubbed the high fast dissolving solid product of the uniformity with other powder stock.In a word; Combinations thereof technology had both been utilized the advantage of single technology separately; Avoided single technology to extract the shortcoming of oleoresin ginger again, technical process is successive, integral body is coherent, can play the effect of enhancing productivity, reduce production costs, improving the oleoresin ginger product quality.
The present invention utilizes functional sweeteners such as Sucralose, xylitol or crystal maltitol to replace traditional brown sugar or sucrose allotment ginger tea; As previously mentioned; Real sugar in the fast dissolving solid ginger tea is mainly derived from ginger raw material itself (squeezing ginger juice and oleoresin ginger) and maltodextrin; Content is little, and calorific value is low, is not enough to influence drinking of special populations such as diabetes; Sucralose belongs to novel non-nutritive safety sweetener, and sweet taste is pure, and sugariness is equivalent to 600～650 times of sucrose; Be difficult for being absorbed in digestion; Not involved in sugar metabolism does not produce heat, does not cause carious tooth; Belong to the functional sweetener of endless interpolation in American-European countries and China, be widely used in bread and cheese and health food.Xylitol and maltitol all are functional sweeteners of the place of sucrose of being used widely at field of food, and sugariness is all suitable with sucrose.The heat of xylitol only is equivalent to 60% of sucrose, is not decomposed by oral bacteria and utilizes, and do not need insulin can directly get into cell after being absorbed by the body, and accretion rate is fast, is difficult for causing that blood sugar raises.Maltitol is not decomposed utilization by oral bacteria, is difficult to digest and assimilate at human body, can not stimulate insulin secretion, and can not cause that blood sugar raises, and suppress the effect that body fat gathers in addition.Therefore, xylitol and maltitol all have the effect of the carious tooth of preventing, obesity and cardiovascular and cerebrovascular disease, also are suitable as the sucrose succedaneum of diabetic population.
Sucralose, xylitol or the maltitol that the present invention uses in fast dissolving solid ginger tea substituted the addition of required brown sugar of traditional ginger tea with brown sugar or sucrose; Low sugar instant solid ginger tea actual content sugar by the present invention produces is measured≤4 g/100g; Total amount of heat≤100kJ/100g; All be lower than food with low sugar content sugar content≤5 g/100g of regulation in " food nutrition tag control standard ", the requirement of low-calorie diet total amount of heat≤170kJ/100g, belong to food with low sugar content and low-calorie diet category.
The present invention can be applicable to suitability for industrialized production, and each operation all can adopt General Foods Corporation's manufacturing machine equipment, and operation links up succinct, and process conditions are gentle, and ginger juice utilizes fully, the condensable recycling of the edible alcohol of lixiviate oleoresin ginger; If a small amount of miscellaneous equipment of configuration, byproduct is produced in all recyclable utilization of ginger starch and ginger ground-slag, can accomplish not have the slag discharging generally.The superfine aqueous alcohol of edible alcohol according to the invention for supplying food industry to use, concentration of alcohol 95% (v/v); Sucralose, Arabic gum, maltodextrin, xylitol, crystal maltitol, ascorbic acid, citric acid are food additives.Above raw material is all available from the standard producer that has food additives production qualification.Ginger is available from pollution-free vegetable planting base, Shaoguan, and kind is a silk thatch ginger.
Embodiment 1
1) full ginger tentatively squeezes: select for use and gather after the Frost's Descent and through the old ginger 163kg of next year storage, cleaning and removing is removed silt particle, adopts spiral juice extractor to carry out full ginger squeezing, 2～3mm is transferred in the slag-drip opening slit, squeezes the ginger slag of discharging with hand and does not have obvious ginger juice and be advisable.Collect thick ginger juice from juice opening, in the gained ginger juice, in time add 0.03% ascorbic acid and 0.05% citric acid and protect look, leave standstill refrigeration 16h at 0～8 ℃.
2) centrifugation: the ginger juice after will leaving standstill centrifugalizes 20min under centrifuge speed 5000～8000r/min, gets clear ginger juice 59kg and thick starch.
3) microwave drying ginger slag: will squeeze gained ginger slag 85kg and be ground into 20 order granularities, dry 25～40min gets ginger ground-slag 38kg in the belt microwave dryer of 25 kw power, and ginger ground-slag moisture is 21g/100g.
4) extract and concentrated oleoresin ginger: in the lixiviate jar, add the ginger ground-slag, add the 200kg edible alcohol then, at 50～60 ℃ of stirring and leaching 10h at a slow speed; Emit edible alcohol after the end; Again add edible alcohol 130kg again lixiviate once, the stirring and leaching time is 5h, twice leaching liquor merges and changes vacuum concentration pot over to; Under 50～70 ℃ of conditions, be concentrated in the oleoresin ginger gingerol content and reach 250 mg/g and finish when above, the paste oleoresin ginger.
5) emulsification and spray-drying: prepare 280～300 parts of 1 part of Sucralose, my 15～20 parts in glue, 60～100 parts of ultralow sugared maltodextrins, 20～22 parts of oleoresin gingers and clear ginger juice in mass.At first Sucralose, my glue and maltodextrin are stirred and be dissolved in ginger juice; Under 12000r/min speed homogenate state, slowly add oleoresin ginger after changing the homogenate jar over to; Emulsification becomes uniform emulsion; Under the situation that 4000r/min speed homogenate emulsification is proceeded, that oleoresin ginger emulsion synchronous spraying is dry then.Spray-dired condition is 180～250 ℃ of EATs, 80～160 ℃ of leaving air temps, charging rate 20～45rpm, shower nozzle rotating speed 250～350 rpm.Through above-mentioned drying process with atomizing gained oleoresin ginger microcapsule powder, get powder rate 88%% (in the emulsion solid quality), gingerol embedding rate 91%, the gingerol assay result of microcapsule powder is 4100mg/100g.
Adopt this method to produce oleoresin ginger microcapsule powder degree≤50 μ m, be smooth, spherical, glossy, as shown in Figure 2.
6) preparation of low sugar instant solid ginger tea: weighing oleoresin ginger microcapsule powder 2kg in dry environment, xylitol 7kg.Place vee-blender, mix 25min.Pack by every pouch 20g then.The gingerol measured value is 870mg/100g in the low sugar instant solid ginger tea of this method preparation.Rapidly dissolvable in boiling water, brew into 10 times of quality hot drinks after sugariness moderate, peppery sense is powerful, and strong flavor compounds in ginger is arranged.
Embodiment 2
1) step 1) to the step 6) by embodiment 1 is ready to the oleoresin ginger microcapsule powder.
2) preparation of low sugar instant solid ginger tea: weighing oleoresin ginger microcapsule powder 1.5kg in dry environment, crystal maltitol 10kg.Place vee-blender, mix 25min.Pack by every pouch 20g then.Gingerol assay value is 528mg/100g in the low sugar instant solid ginger tea of this method preparation.Rapidly dissolvable in boiling water, brew into 10 times of quality hot drinks after sugariness moderate, peppery sense is strong partially, and strong flavor compounds in ginger is arranged.
1) step 1) to the step 6) by embodiment 1 is ready to the oleoresin ginger microcapsule powder.
2) the fixedly preparation of ginger tea of low-sugar instant: weighing oleoresin ginger microcapsule powder 1.0kg in dry environment, xylitol 4kg, crystal maltitol 6kg.Place vee-blender, mix 25min.Pack by every pouch 20g then.Gingerol assay value is 336mg/100g in the low sugar instant solid ginger tea that this method is produced.Rapidly dissolvable in boiling water, brew into 10 times of quality hot drinks after sugariness moderate, peppery sense is suitable, and strong flavor compounds in ginger is arranged.
Adopt the low sugar instant solid ginger tea powder of the inventive method preparation, following characteristics are arranged: the one, be fine-powdered, flowability is arranged; The 2nd, the distinctive fragrance of obvious ginger is arranged, and have slight pungent excitant; The 3rd, have instant capacity, in hot water, can dissolve rapidly; The 4th, stable under drying regime, secretly put gingerol storage rate >=90% after 6 months.
Claims (7)
1. the preparation method of a low sugar instant solid ginger tea; It is characterized in that: adopt full ginger press section to obtain juice, microwave rapid draing ginger slag and edible alcohol lixiviate oleoresin ginger; And ginger juice and oleoresin ginger merged be prepared into microcapsule powder, prepare low sugar instant solid ginger tea with microcapsule powder and crystalline sugar alcohol then.
2. the preparation method of low sugar instant solid ginger tea according to claim 1 is characterized in that its preparation process is:
The first step is that full ginger press section is obtained juice: choose and adopt full Jiang Jinhang tentatively to squeeze after old ginger cleans; In the gained ginger juice, in time add 0.02%～0.05% ascorbic acid and 0.05%～0.15% citric acid; 0～10 ℃ leave standstill refrigeration 12～24h after, centrifugalize clear ginger juice;
Second step was a microwave rapid draing ginger slag: after will being ground into 20 order left and right sides granularities again through the ginger slag that first step squeezing obtains, become ginger ground-slag, ginger ground-slag moisture≤25 g/100g at 10～30 kw microwave dryings, 10～40 min;
The 3rd step was to make oleoresin ginger: will be that mix 1:3～10 with edible alcohol by mass ratio through the ginger ground-slag of second step processing gained; At 30～70 ℃ of stirring and leaching 3～24h secondaries; After twice leaching liquor merged, vacuum was concentrated into the oleoresin ginger that gingerol content is not less than 250 mg/g under 30～70 ℃ of conditions;
The 4th step was to make oleoresin ginger microcapsule; It may further comprise the steps: microcapsules prepare material and comprise Sucralose, Arabic gum, maltodextrin, handle the oleoresin ginger of back gained and through the clear ginger juice of second step processing gained through the 3rd step; Its mass ratio is 1:15～30:70～130:18～25:250～350; At first Sucralose, my glue and maltodextrin are dissolved in ginger juice; Under >=10000r/min high-speed homogenization state, slowly add oleoresin ginger, be emulsified into uniform emulsion, under 3000～6000r/min middling speed homogenate emulsified state that oleoresin ginger emulsion synchronous spraying is dry then; Make the oleoresin ginger microcapsule powder through above-mentioned drying process with atomizing, its gingerol content is not less than 3000 mg/100g;
The 5th step was to make low sugar instant solid ginger tea: oleoresin ginger microcapsule powder and crystalline sugar alcohol mass ratio are 1:3～9 in the low sugar instant solid ginger tea of preparation, total sugar content≤4g/100g in the low sugar instant solid ginger tea, gingerol content>=300 mg/100g.
3. like the preparation method of the said low sugar instant solid of claim 2 ginger tea, it is characterized in that: require to belong to the MD10 rank at maltodextrin described in the 4th step, be the ultralow sugared maltodextrin of DE value between 4.0～6.5.
4. like the preparation method of claim 2 or 3 said low sugar instant solid ginger tea; It is characterized in that: in spray-dired condition described in the 4th step be: 180～250 ℃ of EATs; 80～160 ℃ of leaving air temps, charging rate 20～45r/min, shower nozzle rotating speed 250～350 r/min.
5. like the preparation method of the said low sugar instant solid of claim 2 ginger tea, it is characterized in that: in crystalline sugar alcohol described in the 5th step is any one or two kinds of xylitol or crystal maltitol.
6. the preparation method of low sugar instant solid ginger tea according to claim 1 or claim 2 is characterized in that: the superfine aqueous alcohol of said edible alcohol for supplying food industry to use, concentration of alcohol 95% (v/v).
7. like the preparation method of the said low sugar instant solid of claim 2 ginger tea, it is characterized in that: Sucralose, Arabic gum, maltodextrin, xylitol, crystal maltitol, ascorbic acid, citric acid are food additives.
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103404805A (en) * | 2013-07-19 | 2013-11-27 | 四川阆中煜群农产品开发有限责任公司 | Method for extraction of effective components in ginger |
| CN103549562A (en) * | 2013-09-13 | 2014-02-05 | 湖北凤头食品有限公司 | Instant ginger decoction powder and instant ginger decoction |
| CN103583741A (en) * | 2013-11-20 | 2014-02-19 | 陈建新 | Production method of capsule tea |
| CN103859092A (en) * | 2014-03-27 | 2014-06-18 | 湖南省天然药物研究所有限公司 | Instant ginger garlic tea and preparation method thereof |
| CN106039266A (en) * | 2016-07-15 | 2016-10-26 | 广西壮族自治区药用植物园 | Ginger tea electuary 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 |
| CN106720724A (en) * | 2016-11-24 | 2017-05-31 | 莱芜东兴源食品有限公司 | A kind of ginger tea and preparation method thereof |
| CN106805189A (en) * | 2017-01-20 | 2017-06-09 | 湖南朗林生物制品有限公司 | Original flavor ginger powder and preparation method thereof |
| CN107594040A (en) * | 2017-11-14 | 2018-01-19 | 安徽华健生物科技有限公司 | A kind of processing method of ginger tea with brown sugar |
| CN107751872A (en) * | 2017-10-16 | 2018-03-06 | 海南春光食品有限公司 | A kind of preparation method of ginger powder |
| CN108651654A (en) * | 2017-04-01 | 2018-10-16 | 山东将爱生物科技有限公司 | Fresh ginger compatibility health protecting tea and its preparation process |
| CN109511983A (en) * | 2018-12-29 | 2019-03-26 | 广州立达尔生物科技股份有限公司 | A kind of oleoresin ginger microcapsule and preparation method thereof |
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| CN103404805A (en) * | 2013-07-19 | 2013-11-27 | 四川阆中煜群农产品开发有限责任公司 | Method for extraction of effective components in ginger |
| CN103404805B (en) * | 2013-07-19 | 2015-05-20 | 四川阆中煜群农产品开发有限责任公司 | Method for extraction of effective components in ginger |
| CN103549562A (en) * | 2013-09-13 | 2014-02-05 | 湖北凤头食品有限公司 | Instant ginger decoction powder and instant ginger decoction |
| CN103583741A (en) * | 2013-11-20 | 2014-02-19 | 陈建新 | Production method of capsule tea |
| CN103859092A (en) * | 2014-03-27 | 2014-06-18 | 湖南省天然药物研究所有限公司 | Instant ginger garlic tea and preparation method thereof |
| CN103859092B (en) * | 2014-03-27 | 2015-09-09 | 湖南省天然药物研究所有限公司 | Instant ginger garlic tea and preparation method |
| CN106039266A (en) * | 2016-07-15 | 2016-10-26 | 广西壮族自治区药用植物园 | Ginger tea electuary 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 |
| CN106720724A (en) * | 2016-11-24 | 2017-05-31 | 莱芜东兴源食品有限公司 | A kind of ginger tea and preparation method thereof |
| CN106805189A (en) * | 2017-01-20 | 2017-06-09 | 湖南朗林生物制品有限公司 | Original flavor ginger powder and preparation method thereof |
| CN108651654A (en) * | 2017-04-01 | 2018-10-16 | 山东将爱生物科技有限公司 | Fresh ginger compatibility health protecting tea and its preparation process |
| CN107751872A (en) * | 2017-10-16 | 2018-03-06 | 海南春光食品有限公司 | A kind of preparation method of ginger powder |
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