CN102630791B - 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 large medicine-food two-purpose crop that a class has thousands of years cultivation histories, at vegetables and the spice of generally being used as among the people, again a quasi-tradition Chinese medicine simultaneously, there is stomach invigorating, dispelling cold, removing toxic substances, heatstroke prevention and the town effect such as vomit, be widely used in treatment headache, arthritis, cold, send out cold, cough, the diseases such as dyskinesia, flatulence, indigestion, vomiting, diarrhoea.Botany research shows, ginger contains oleoresin (main active ingredient is ginger essential oil and gingerol composition), and these compositions extensively are distributed in 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 ginger, have anti-oxidant, antibiotic, desinsection, expelling parasite, skin care, anti-inflammatory, antitumor, anti-spasm, analgesia, vasodilator, inhibition prostaglandin synthetic, strengthen many-sided biologically active and the pharmacological action such as immunity.
The ginger essential oil is the volatile fat-soluble terpenoid substance of a class in ginger, is the key odorant source of fresh ginger, has multiple physiologically active.Gingerol is main pungent component and the physiologically active ingredient of ginger, and they are that a class comprises that the non-volatility of the complicated ingredients compositions such as gingerol (Gingerol), salad oil (Shagaol), zingiberone (Zingerone or Gingerdione) has the liposoluble substance of 3-methoxyl group-4-hydroxy phenyl functional group.Wherein gingerol content under the impact of the different growing stages of ginger, different holding conditions and different processing technologys is larger.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 less than the peppery sense threshold value of gingerol, and therefore the common peppery degree of old ginger 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 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 instant solid beverage easily and be subject to consumers welcomed, the brown sugar ginger decoction is also to instant solid ginger tea product marketization future development, 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 appeared on the market mainly contains two classes.One class is the ginger tea that directly adopts ginger powder composite, and this series products is drying by ginger, and then, packing composite with the raw material such as table sugar material made after crushed.Its major defect is that the product storage-stable of solarization ginger splices processing processed is poor, and easily conglomeration is gone mouldy, and health level is also poor; The product that heat is dried ginger splices processing processed causes gingerol and flavor components easily are damaged and lose because heated time is oversize; In addition, the composite short time of ginger tea before drinking of ginger powder is brewed, and gingerol and flavor components leaching rate are limited.Another kind of is to adopt the solid excipients such as ginger juice or oleoresin ginger and sugar material to mix the solid ginger tea composite by the fluidized bed prilling drying.This series products because of to ginger juice or oleoresin ginger without the parcel protection and through the effect of high temperature high wind, gingerol and flavor substance loss are larger, and instant capacity is also poor.In a word, there is the ginger insufficient fragrance in current solid ginger tea product on sense organ, peppery sense is on the weak side, instant capacity is poor, there is qualitatively the little or obvious defect such as wreck of gingerol component content, 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 Patients with Cardiovascular/Cerebrovascular Diseases and drinks.
For the oleoresin ginger that is applied to food production, common available milling process, alcohol steep method and CO
2the methods such as supercritical extraction are extracted.The oleoresin ginger recovery rate is followed successively by CO from high to low
2supercritical extract, alcohol steep and squeezing.
CO wherein
2ginger essential oil and gingerol comparison of ingredients that the oleoresin ginger that supercritical extract obtains is contained are comprehensive, and flavor quality is high, and recovery rate can reach more than 90%.Yet reaching certain production-scale supercritical extracting equipment needs huge investment, and the production run cost is high, at China's instant solid ginger tea production industry, also in the laboratory research stage, do not obtain practical application.
Alcohol steep ginger powder gained oleoresin ginger recovery rate is only second to CO
2supercritical extract, be about 70%～80%.Although the oleoresin ginger of alcohol steep 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 alcohol steep is more comprehensive.For example,, in winning completely etc. in " comparative analysis of flavor compounds in ginger material Different Extraction Method " (Agriculture of Anhui science, 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 forms more complicated, the gingerol rich content, but the kind of Essential Oil of Ginger is less than CO
2the oleoresin ginger of supercritical extract.War a kind of jade friend has compared oleoresin ginger recovery rate and constituent analysis in the great Jiang ginger powder of distinct methods extraction Laiwu in its 2009 thesis for the doctorate " chemical composition analysis of ginger oil and gingerol separation and purification are studied ", and result shows alcohol steep 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 alcohol steep method.Because the ginger water content generally reaches 80～90% left and right, should not be directly with alcohol steep or CO
2the supercritical extract oleoresin ginger, and need will after the ginger section, dry or the dry rear abrasive dust of heat oven dry.The ginger water content cause greatly shining system or the hot baking time longer, the volatile loss of ginger essential oil, gingerol is also easily destroyed, local flavor can be subject to obvious impact.
Traditional milling process is to push the ginger piece by high pressure, eleocyte in Ginger Tissue is broken, the ginger essential oil oozes out with moisture with gingerol, then isolate Gugulipid by the method such as centrifugal from ginger juice, the oleoresin ginger that this method is extracted is mainly containing 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 technique that adopts spiral juice extractor squeezing ginger to extract ginger oil in (Sichuan daily use chemicals, the 1st phase in 1994) " research is pressed in the examination of cold press ginger oil ", and result shows that the highest yield of ginger oil is only 1.64%.The research that adopts squeezing the juice after the ginger defibrination, extracts oleoresin ginger after removing impurities is also arranged, but, because ginger contains more starch, colloid and fiber, ginger oil is difficult for separating from ginger juice, 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 defect in the above-mentioned technique of single employing.
When being applied to instant solid beverage, must first powdered process the oleoresin ginger that extraction obtains, the microcapsules spray-drying is method preferably, obviously be better than adopting food excipient absorption oleoresin ginger to be pulverized by oven dry or the method for fluidizing fluid-bed granulating and drying again.The microcapsules spray drying process is to utilize the wall material to be wrapped to form the great aqueous particulate of specific area to oleoresin ginger emulsion grain; the fractal powdered of rapid evaporation drying water in hot-air; the oxidation protection oleoresin ginger composition of both having isolated oxygen, the convenient easily product of packing of composite formation that mixes with other raw material again.Domestic research in this respect is more for many years, as Beijing Technology and Business University's life tool Automation Institute etc. reported " Research of Microencapsulation of oleoresin ginger " (grain and oil processing and food machinery, 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 made as flavouring.Zhang Weiming etc. have reported " research of ginger essential oil micro-encapsulation technology " (chemistry of forest product and industry, the 5th phase in 2008), the optimised process of ginger essential oil microencapsulation is determined 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 discloses and has utilized cyclodextrin encapsulated oleoresin ginger composition at CN101473954A on July 8th, 2009, after emulsifying 120～220 ℃ of EATs, 60～110 ℃ of leaving air temps, charging rate 10～25rpm, under the condition of rotary speed 200～250, spray-drying prepares the method for oleoresin ginger microcapsule powder, and its microcapsule powder prepared is containing gingerol >=3%(w/w).Because oleoresin ginger viscosity is larger, be again oil-soluble, generally first form O/W type emulsion and carry out again spray-drying in food production, for guaranteeing gingerol content, need preparation to reach certain density oleoresin ginger emulsion.Yet, in actual production, because output is large, spray time is very long, reaching certain density oleoresin ginger emulsion is only to be difficult to stablize for a long time this O/W type emulsion by the method for stirring and emulsifying, the oleoresin ginger phenomenon that agglomerate layered floats again when often appearance batch spray-drying not yet finishes.Address this problem, must guarantee that oleoresin ginger emulsion remains uniform and stable in spray-drying process.Therefore, said method is more suitable for processing 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 invention provides a kind of character of the liposoluble according to ginger essential oil and gingerol and the extensive distribution in ginger piece tissue, while because of the high characteristics that should not directly extract of ginger water content, extract the segmentation group technology of oleoresin ginger by 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 to the spray-drying microcapsule powder continuously, and utilizing the oleoresin ginger microcapsule powder to make the method for 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, to adopt full ginger press sections to get juice, microwave rapid draing ginger slag and edible alcohol lixiviate oleoresin ginger, and ginger juice and oleoresin ginger merging are prepared into to microcapsule powder, then with microcapsule powder and crystalline sugar alcohol preparation low sugar instant solid ginger tea.
Its preparation process is:
The first step is that full ginger press sections is got juice: choose after old ginger cleans and adopt full Jiang Jinhang tentatively to squeeze, add in time 0.02%～0.05% ascorbic acid and 0.05%～0.15% citric acid in the gained ginger juice, after 0～10 ℃ of standing refrigeration 12～24h, centrifugation obtains ginger juice clearly;
Second step is microwave rapid draing ginger slag: after the ginger slag that will obtain through first step squeezing is ground into 20 order left and right granularities again, at 10～30 kw microwave drying 10～40 min, become ginger ground-slag, ginger ground-slag moisture≤25 g/100g;
The 3rd step is to make oleoresin ginger: the ginger ground-slag that will process gained through second step is mixed for 1:3～10 with edible alcohol is routine in mass ratio, at 30～70 ℃ of stirring and leaching 3～24h secondaries, after twice leaching liquor merges, under 30～70 ℃ of conditions, Vacuum Concentration is not less than the oleoresin ginger of 250 mg/g to gingerol content;
The 4th step is to make oleoresin ginger microcapsule, it comprises the following steps: microcapsules prepare material and comprise Sucralose, Arabic gum, maltodextrin, the oleoresin ginger of gained and process the clear ginger juice of gained through second step after the 3rd step is processed, its mass ratio is 1:15～30:70～130:18～25:250～350, at first by Sucralose, my glue and maltodextrin are dissolved in ginger juice, slowly add oleoresin ginger under >=10000r/min high-speed homogenization state, be emulsified into uniform emulsion, then under 3000～6000r/min middling speed homogenate emulsified state by oleoresin ginger emulsion synchronous spraying drying, 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 is to make low sugar instant solid ginger tea: in the low sugar instant solid ginger tea of preparation, oleoresin ginger microcapsule powder and crystalline sugar alcohol mass ratio are 1:3～9, total sugar content≤4g/100g in low sugar instant solid ginger tea, gingerol content >=300 mg/100g.
Require to belong to MD10 rank, the ultralow sugared maltodextrin for the DE value between 4.0～6.5 at maltodextrin described in the 4th step.
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.
Any one or two kinds that in crystalline sugar alcohol described in the 5th step, are xylitol or crystal maltitol.
Described edible alcohol is the superfine aqueous alcohol for the food industrial application, 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 to greatest extent and protect ginger component, enhance productivity simultaneously and reduce production costs; According to the high characteristic that should not directly extract oleoresin ginger of ginger water content, adopt full ginger press sections to get juice, can reduce the impurity such as starch in ginger juice, pectin and cell fragment, be convenient to centrifugation and purify; The effect also play from the ginger piece first Extraction parts ginger oil and to slough part moisture is processed in squeezing, is beneficial to the microwave rapid draing of ginger slag, because drying time is short, ginger ground-slag flavor and functional component is played a protective role; Oleoresin ginger viscosity is large, ability spray-drying after 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, avoided the loss of flavor compounds in ginger and functional component, again full ginger local flavor and functional component comprehensive utilization ratio have been brought up to more than 90%; Ginger ground-slag moisture is easily adjusted to the degree of edibility alcohol lixiviate oleoresin ginger by microwave drying, avoided ginger slice Long Time Thermal in the pre-treatment of traditional alcohol steep technique to dry local flavor and the functional component loss caused; The oleoresin ginger that edible alcohol extracts from the ginger ground-slag and the emulsifying of wall material, synchronously carrying out spray-drying under the homogenate emulsified state continuously, avoided in conventionally spray-dried operation emulsion because cause for a long time oleoresin ginger agglomerate layered phenomenon again under static condition, solved the scale problems of oleoresin ginger on rotary sprayer in the spray-drying process, both can be prepared into smoothly microscapsule powder, improve embedding rate, improve again production efficiency, guaranteed the quality of oleoresin ginger microcapsule powder.Oleoresin ginger after microscapsule powder in dry coated state, can prevent that inner ginger essential oil and gingerol composition from, by the destruction of oxygen, light, having extended its shelf-life, the microcapsule powder granularity is little simultaneously, there is mobility, be easy to be re-dubbed with other powder stock the fast dissolving solid product that the uniformity is high.In a word, combinations thereof technique had both been utilized the advantage of single technique separately, avoided again single technique to extract the shortcoming of oleoresin ginger, 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 the 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 fast dissolving solid ginger tea is mainly derived from ginger raw material itself (squeezing ginger juice and oleoresin ginger) and maltodextrin, content is little, calorific value is low, is not enough to affect drinking of the special populations such as diabetes; Sucralose belongs to the safe sweetener of novel non-nutritive, sweet taste is pure, sugariness is equivalent to 600～650 times of sucrose, in digestion, be difficult for being absorbed, not involved in sugar metabolism, do not produce heat, do 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 are all functional sweeteners of the replacement 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, by oral bacteria, is not decomposed and utilizes, and after being absorbed by the body, do not need insulin can directly enter cell, and accretion rate is fast, is difficult for causing that blood sugar raises.Maltitol is not decomposed and utilizes by oral bacteria, at human body, is difficult to digest and assimilate, and can not stimulate insulin secretion, and can not cause that blood sugar raises, and suppress in addition the effect that body fat gathers.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 the required brown sugar of traditional ginger tea with brown sugar or sucrose, low sugar instant solid ginger tea actual content sugar amount≤4 g/100g that produced by the present invention, total amount of heat≤100kJ/100g, all, lower than the requirement of the food with low sugar content sugar content of stipulating in " Food Nutrition Labeling management regulation "≤5 g/100g, 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 is coherent succinct, the process conditions gentleness, and ginger juice utilizes fully, the condensable recycling of the edible alcohol of lixiviate oleoresin ginger; If configure a small amount of miscellaneous equipment, the equal recoverable of ginger starch and ginger ground-slag is produced byproduct, can accomplish generally to discharge without slag.
The accompanying drawing explanation
Fig. 1 technological process block-diagram of the present invention.
The testing index table that Fig. 2 is the prepared low sugar instant solid ginger tea of the embodiment of the present invention 1.
The specific embodiment
Below in conjunction with embodiment, the present invention is further described.
Referring to Fig. 1, a kind of preparation method of low sugar instant solid ginger tea, adopt full ginger tentatively to press extracting juice, and in the gained ginger juice, interpolation ascorbic acid and citric acid are prevented the brown look that protects, and the squeezing ginger juice is carried out to centrifugal clarification, the impurity such as separating starch and cell fragment; The clear ginger juice of gained is without concentration, the diluent of emulsion while directly preparing as follow-up oleoresin ginger microcapsule; The ginger slag of having sloughed part moisture carries out microwave rapid draing technique and prepares the ginger ground-slag after further pulverizing, 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 synchronously carrying out spray-drying under the homogenate emulsified state continuously, realizes being prepared into smoothly microscapsule powder.The combination of above-mentioned technique had both utilized the advantage of single technique separately, avoided again single technique to extract the shortcoming of oleoresin ginger, play successive, the whole coherent effect of technical process, to enhancing productivity, reduce production costs, improve the oleoresin ginger product quality, there is larger effect.
It is to select the old ginger of after the Frost's Descent, gathering and preserving through next year that full ginger press sections of the present invention is got juice, carrying out full ginger after cleaning tentatively squeezes, add in time 0.02%～0.05% ascorbic acid and 0.05%～0.15% citric acid in the gained ginger juice, after 0～10 ℃ of standing refrigeration 12～24h, centrifugation must be clarified ginger juice.
The microwave quickly drying method of described ginger slag, be by gained ginger slag after squeezing after being ground into 20 order left and right granularities, become ginger ground-slags, be controlled at≤25 g/100g of ginger ground-slag moisture at 10～30 kw microwave drying 10～40min.
The extracting method of described oleoresin ginger, to mix routine 1:3～10 in mass ratio with edible alcohol with the ginger ground-slag after microwave drying, at 30～70 ℃ of stirring and leaching 3～24h secondaries, after twice leaching liquor merges under 30～70 ℃ of conditions Vacuum Concentration to the oleoresin ginger of 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 to ginger juice, slowly add oleoresin ginger under the high-speed homogenization state, emulsification becomes uniform emulsion, then slowly add oleoresin ginger under >=10000r/min high-speed homogenization state, be emulsified into uniform emulsion, then under 3000～6000r/min middling speed homogenate emulsified state by oleoresin ginger emulsion synchronous spraying drying.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 by oleoresin ginger microcapsule powder and crystalline sugar alcohol, the mass ratio containing Sucralose, oleoresin ginger microcapsule powder and crystalline sugar alcohol in 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 low sugar instant solid ginger tea; In low sugar instant solid ginger tea, contained a small amount of sugar is mainly derived from ginger juice, oleoresin ginger and the maltodextrin for preparing the oleoresin ginger microcapsule powder, actual total sugar content≤4g/100g, but owing to having added Sucralose and sugar alcohol, by the sugariness conversion, be equivalent to containing sucrose 90～120g/100g, after brewing into the liquid ginger tea of 10 times of weight, sugariness is equivalent to, containing sucrose 9～12g/100g, can meet the requirement of beverage sweetness.Liquid ginger tea gingerol content >=30mg/100ml after brewing, have strong flavor compounds in ginger and medium to powerful peppery degree.
Ginger component is utilized and protected to technical process of the present invention, by the organic assembling of ripe cell process technology, to greatest extent, enhances productivity simultaneously and reduce production costs.According to the high characteristic that should not directly extract oleoresin ginger of ginger water content, adopt full ginger press sections to get juice, can reduce the impurity such as starch in ginger juice, pectin and cell fragment, be convenient to centrifugation and purify; The effect also play from the ginger piece first Extraction parts ginger oil and to slough part moisture is processed in squeezing, is beneficial to the microwave rapid draing of ginger slag, because drying time is short, ginger ground-slag flavor and functional component is played a protective role; Oleoresin ginger viscosity is large, ability spray-drying after 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, avoided the loss of flavor compounds in ginger and functional component, again full ginger local flavor and functional component comprehensive utilization ratio have been brought up to more than 90%.Ginger ground-slag moisture is easily adjusted to the degree of edibility alcohol lixiviate oleoresin ginger by microwave drying, avoided ginger slice Long Time Thermal in the pre-treatment of traditional alcohol steep technique to dry local flavor and the functional component loss caused.The oleoresin ginger that edible alcohol extracts from the ginger ground-slag and the emulsifying of wall material, synchronously carrying out spray-drying under the homogenate emulsified state continuously, avoided in conventionally spray-dried operation emulsion because cause for a long time oleoresin ginger agglomerate layered phenomenon again under static condition, solved the scale problems of oleoresin ginger on rotary sprayer in the spray-drying process, both can be prepared into smoothly microscapsule powder, improve embedding rate, improve again production efficiency, guaranteed the quality of oleoresin ginger microcapsule powder.Oleoresin ginger after microscapsule powder in dry coated state, can prevent that inner ginger essential oil and gingerol composition from, by the destruction of oxygen, light, having extended its shelf-life, the microcapsule powder granularity is little simultaneously, there is mobility, be easy to be re-dubbed with other powder stock the fast dissolving solid product that the uniformity is high.In a word, combinations thereof technique had both been utilized the advantage of single technique separately, avoided again single technique to extract the shortcoming of oleoresin ginger, 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 the 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 fast dissolving solid ginger tea is mainly derived from ginger raw material itself (squeezing ginger juice and oleoresin ginger) and maltodextrin, content is little, calorific value is low, is not enough to affect drinking of the special populations such as diabetes; Sucralose belongs to the safe sweetener of novel non-nutritive, sweet taste is pure, sugariness is equivalent to 600～650 times of sucrose, in digestion, be difficult for being absorbed, not involved in sugar metabolism, do not produce heat, do 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 are all functional sweeteners of the replacement 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, by oral bacteria, is not decomposed and utilizes, and after being absorbed by the body, do not need insulin can directly enter cell, and accretion rate is fast, is difficult for causing that blood sugar raises.Maltitol is not decomposed and utilizes by oral bacteria, at human body, is difficult to digest and assimilate, and can not stimulate insulin secretion, and can not cause that blood sugar raises, and suppress in addition the effect that body fat gathers.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 the required brown sugar of traditional ginger tea with brown sugar or sucrose, low sugar instant solid ginger tea actual content sugar amount≤4 g/100g that produced by the present invention, total amount of heat≤100kJ/100g, all, lower than the requirement of the food with low sugar content sugar content of stipulating in " Food Nutrition Labeling management regulation "≤5 g/100g, 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 is coherent succinct, the process conditions gentleness, and ginger juice utilizes fully, the condensable recycling of the edible alcohol of lixiviate oleoresin ginger; If configure a small amount of miscellaneous equipment, the equal recoverable of ginger starch and ginger ground-slag is produced byproduct, can accomplish generally to discharge without slag.Edible alcohol of the present invention is the superfine aqueous alcohol for the food industrial application, 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 purchased from the standard producer that has food additives production qualification.Ginger is purchased from pollution-free vegetable planting base, Shaoguan, and kind is silk thatch ginger.
Embodiment 1
1) full ginger tentatively squeezes: select the old ginger 163kg that gathers and preserve through next year after the Frost's Descent, silt particle is removed in cleaning, adopts spiral juice extractor to carry out full ginger squeezing, and 2～3mm is transferred in the slag-drip opening gap, squeezes the ginger slag of discharge with hand and is advisable without obvious ginger juice.Collect thick ginger juice from juice opening, add in time 0.03% ascorbic acid and 0.05% citric acid and protected look in the gained ginger juice, at 0～8 ℃ of standing refrigeration 16h.
2) centrifugation: by the centrifugation 20min under centrifuge speed 5000～8000r/min of the ginger juice after standing, obtain ginger juice 59kg and thick starch clearly.
3) microwave drying ginger slag: will squeeze gained ginger slag 85kg and be ground into 20 order granularities, in the belt microwave dryer of 25 kw power, dry 25～40min, obtain ginger ground-slag 38kg, and ginger ground-slag moisture is 21g/100g.
4) extract and concentrated oleoresin ginger: add the ginger ground-slag in pot for solvent extraction, then add the 200kg edible alcohol, at 50～60 ℃ of low rate mixing lixiviate 10h, emit edible alcohol after end, again add edible alcohol 130kg again lixiviate once, the stirring and leaching time is 5h, twice leaching liquor merges and proceeds to vacuum concentration pot, be concentrated into oleoresin ginger under 50～70 ℃ of conditions in, gingerol content reaches 250 mg/g and finishes when above, obtains the paste oleoresin ginger.
5) emulsification and spray-drying: prepare in mass 280～300 parts of 1 part of Sucralose, my 15～20 parts, glue, 60～100 parts of ultralow sugared maltodextrins, 20～22 parts of oleoresin gingers and clear ginger juice.At first Sucralose, my glue and maltodextrin are stirred and be dissolved in ginger juice, slowly add oleoresin ginger after proceeding to the homogenate tank under 12000r/min speed homogenate state, emulsification becomes uniform emulsion, then in the situation that 4000r/min speed homogenate emulsification proceed, by oleoresin ginger emulsion synchronous spraying drying.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, obtain 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 Particle Size≤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.Be placed in vee-blender, mix 25min.Then by every pouch 20g, packed.In the low sugar instant solid ginger tea of this method preparation, the gingerol measured value is 870mg/100g.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.Be placed in vee-blender, mix 25min.Then by every pouch 20g, packed.In the low sugar instant solid ginger tea of this method preparation, gingerol assay value is 528mg/100g.Rapidly dissolvable in boiling water, brew into 10 times of quality hot drinks after sugariness moderate, peppery sense is partially strong, and strong flavor compounds in ginger is arranged.
Embodiment 3
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.Be placed in vee-blender, mix 25min.Then by every pouch 20g, packed.In the low sugar instant solid ginger tea that this method is produced, gingerol assay value is 336mg/100g.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.
The low sugar instant solid ginger tea powder that adopts the inventive method to prepare has following characteristics: the one, be fine-powdered, and mobility is arranged; The 2nd, the distinctive fragrance of obvious ginger is arranged, and there is slight pungent excitant; The 3rd, there is instant capacity, in hot water, can dissolve rapidly; The 4th, stable under drying regime, secretly put gingerol storage rate >=90% after 6 months.
Claims (2)
1. the preparation method of a low sugar instant solid ginger tea, it is characterized in that: adopt full ginger press sections to get juice, microwave rapid draing ginger slag and edible alcohol lixiviate oleoresin ginger, and ginger juice and oleoresin ginger merging are prepared into to microcapsule powder, then with microcapsule powder and crystalline sugar alcohol preparation low sugar instant solid ginger tea; Its preparation process is:
The first step is that full ginger press sections is got juice: choose after old ginger cleans and adopt full Jiang Jinhang tentatively to squeeze, add in time 0.02%～0.05% ascorbic acid and 0.05%～0.15% citric acid in the gained ginger juice, after 0～10 ℃ of standing refrigeration 12～24h, centrifugation obtains ginger juice clearly;
Second step is microwave rapid draing ginger slag: after the ginger slag that will obtain through first step squeezing is ground into 20 order granularities again, at 10～30 kw microwave drying 10～40 min, become ginger ground-slag, ginger ground-slag moisture≤25 g/100g;
The 3rd step is to make oleoresin ginger: the ginger ground-slag that will process gained through second step is mixed for 1:3～10 with edible alcohol is routine in mass ratio, at 30～70 ℃ of stirring and leaching 3～24h secondaries, after twice leaching liquor merges, under 30～70 ℃ of conditions, Vacuum Concentration to gingerol content is not less than 250 mg/g;
The 4th step is to make oleoresin ginger microcapsule, it comprises the following steps: microcapsules prepare material and comprise Sucralose, Arabic gum, maltodextrin, the oleoresin ginger of gained and process the clear ginger juice of gained through the first step after the 3rd step is processed, its mass ratio is 1:15～30:70～130:18～25:250～350, at first by Sucralose, my glue and maltodextrin are dissolved in ginger juice, slowly add oleoresin ginger under >=10000r/min high-speed homogenization state, be emulsified into uniform emulsion, then under 3000～6000r/min middling speed homogenate emulsified state by oleoresin ginger emulsion synchronous spraying drying, 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 is to make low sugar instant solid ginger tea: in the low sugar instant solid ginger tea of preparation, oleoresin ginger microcapsule powder and crystalline sugar alcohol mass ratio are 1:3～9, total sugar content≤4g/100g in low sugar instant solid ginger tea, gingerol content >=300 mg/100g.
2. the preparation method of low sugar instant solid ginger tea as claimed in claim 1, is characterized in that: at maltodextrin described in the 4th step, require to belong to MD10 rank, the ultralow sugared maltodextrin for the DE value between 4.0～6.5.
3, the preparation method of low sugar instant solid ginger tea as claimed in claim 1 or 2, 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.
4, the preparation method of low sugar instant solid ginger tea as claimed in claim 1 is characterized in that: any one or two kinds that in crystalline sugar alcohol described in the 5th step, are xylitol or crystal maltitol.
5, the preparation method of low sugar instant solid ginger tea as claimed in claim 1 is characterized in that: described edible alcohol is the superfine aqueous alcohol for the food industrial application, concentration of alcohol 95%(v/v).
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| 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 |
| CN103549562B (en) * | 2013-09-13 | 2015-01-28 | 湖北凤头食品有限公司 | Instant ginger decoction powder and instant ginger decoction |
| CN103583741B (en) * | 2013-11-20 | 2015-06-17 | 陈建新 | Production method of capsule tea |
| 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 |
| 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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