CN102871071A - Ginger powder and processing method thereof - Google Patents
Ginger powder and processing method thereof Download PDFInfo
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- CN102871071A CN102871071A CN2012103479201A CN201210347920A CN102871071A CN 102871071 A CN102871071 A CN 102871071A CN 2012103479201 A CN2012103479201 A CN 2012103479201A CN 201210347920 A CN201210347920 A CN 201210347920A CN 102871071 A CN102871071 A CN 102871071A
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Abstract
The invention provides a ginger powder and a processing method thereof. The method adopts freeze drying and low-temperature crushing to process ginger powder and retains the nutritional values of ginger to the maximum extent so as to fully utilize the resources of ginger. The processing method is simple and easy to operate; the prepared ginger powder has rich nutrition, has wide application, and can be used in the fields of food, health food and medicine.
Description
Technical field
The present invention relates to a kind of ginger powder and processing method thereof, belong to the technical field of food.
Background technology
" winter is eaten radish, and the summer is eaten ginger ", this common saying but are familiar with again, and ginger is subject to a lot of people's favor with pungent fragrance and the diversified efficacy effect of its uniqueness.Benefit to ginger in the Compendium of Material Medica is shown thorough familiarity with a subject, as " being proficient in the law of natural movement is returned the five internal organs, the exorcising fever and chills, preventing or arresting vomiting is told, and removes gas under the phlegm, and is loose unhappy, appetizing gas " etc., ginger has become the miraculous cure of controlling all kinds of diseases and ailments in ancients' eye." the standby ginger of family, minor illness is not flurried ", " meal is not fragrant, eats ginger ", from these common sayings, the effect of ginger and effect are also seen some from this.The volatile oil that contains the oiliness such as zingiberol, zingiberene, phellandrene, citral and fragrance in the ginger; Also have gingerol, resin, starch and fiber etc., but the secretion of saliva stimulating, gastric juice and digestive juice increases gastrointestinal peristalsis, improves a poor appetite, therefore can Appetizing spleen-tonifying in summer of sweltering heat, promote appetite.So ginger has excitement, the perspire effect such as lower the temperature, refresh oneself in the hot time; But the symptoms such as fatigue-relieving, weak, apocleisis, insomnia, abdominal distension, stomachache; Ginger also has stomach invigorating, orectic effect, and the summertime hot climate, the secretion of saliva, gastric juice can reduce, thereby affects people's appetite, if edible several gingers when being at table can improve a poor appetite; Ginger also has stomach trouble alleviates or analgesic effect the pain that gastritis and gastro-duodenal ulcer causes, vomiting, pantothenic acid, hunger etc.
In recent years, along with the continuous enhancing of people's health care consciousness, people understand that more and more health is a kind of self-responsibility, and more people begins to pay close attention to the green plants resource of this dietotherapeutic of ginger, and the research of each side is constantly increasing and going deep into.Therefore developing a kind of ginger powder tool of its inherent quality that can guarantee is of great significance.
Summary of the invention
Technical problem to be solved by this invention provides a kind of ginger powder and processing method thereof.Described processing method is simple, and easy operating can at utmost keep the nutritive value of ginger, guarantees its inherent quality.
For solving the problems of the technologies described above, the present invention is achieved through the following technical solutions:
A kind of processing method of ginger powder, described method is: get fresh ginger, clean up with the water below 20 ℃, be cut into the thick ginger splices of 0.3-1cm, then pre-freeze 10-15h in the refrigerator-freezer below-20 ℃, again freeze drying 40-55h in vacuum freeze drier, become 80-200 purpose powder in 20 ℃ of following low-temperature grinding, the Killing germs by microwave method was being sterilized 2-5 hour below 40 ℃ again, vacuum packaging, and get final product.
Specifically, the processing method of described ginger powder is: get fresh ginger, clean up with the water below 20 ℃, be cut into the thick ginger splices of 0.5cm, then pre-freeze 12h in the refrigerator-freezer below-20 ℃, again freeze drying 48h in vacuum freeze drier, become 100 purpose powder in 20 ℃ of following low-temperature grinding, the Killing germs by microwave method was being sterilized 3 hours below 40 ℃ again, vacuum packaging, and get final product.
Described ginger powder is pressed the specification vacuum packaging of 500g-10kg/ bag.
A kind of ginger powder, described ginger powder is prepared from by above-mentioned method.
The application of described ginger powder in food, health products, medicine or cosmetics.
Ginger is the pungent stomachic tonic of armaticity, having the effects such as loose cold, the warming middle energizer to arrest vomiting of inducing sweat, preventing phlegm from forming and stopping coughing; Can be used for anemofrigid cold, gastrofrigid vomiting, the cold productive cough illness such as cough, among the people multiplex in separating medicine and food poisoning; Studies show that, ginger can stimulate stomach lining to synthesize and discharge the endogenous propepsin with cytoprotection, thereby the protection stomach lining is avoided damage; Ginger can also be as effective antemetic of cancer chemotherapy, also can alleviate the symptoms such as the headache of motion sickness, dizzy, nauseating, vomiting, the elderly often edible ginger can delay senility, it is investigated, after the pungent composition that contains in the ginger is absorbed by the body, can suppress the generation of body endoperoxides fat, its antioxidation is also more obvious than the effect of antioxidant-vitamin E of using at present, thereby has good anti-aging effects; Also contain the close particular matter of salicylic acid in a kind of chemical constitution and the aspirin in the ginger, this substance reducing blood lipid, hypotensive, prevent blood clotting, suppress thrombosis; The volatile oil that contains in addition the oiliness such as zingiberol, zingiberene, phellandrene, citral in the ginger, also have gingerol, resin, starch and fiber etc., so ginger has the effects such as excitement is refreshed oneself, perspire cooling in the hot time, but the diseases such as fatigue-relieving is weak, apocleisis insomnia, abdominal distension stomachache; Ginger also has the orectic effect of stomach invigorating.
In the active ingredient of ginger, gingerol claims again gingerol, it is the main pungency component of ginger, its content directly affects edible taste, quality and the drug effect of ginger, also be the main bioactive ingredients of ginger, its kind has kind more than 10, and what wherein content was higher is 6-gingerol, 8-gingerol, 10-gingerol, the gingerol chemical property is extremely unstable, can a loss part in the drying and crushing process.For improving the inherent quality of ginger powder, the inventor has carried out a large amount of research to the drying and crushing technique of ginger, and is as follows:
Experimental example 1.Technical study
1 material
1.1 instrument: Waters Acquity H-Class UPLC Ultra Performance Liquid Chromatography instrument comprises quaternary gradient pump, automatic sampler, column oven, PDAD and Empower 2 work stations; KQ3200DB type ultrasonic cleaning machine; DZF6050 type vacuum drying chamber; P70D20TL-D4 type micro-wave oven; SQ2119B type Multifunction food pulverizer; 0.2 μ m miillpore filter; Acetonitrile is chromatographically pure; Distilled water; It is pure that the reagent such as ethanol are analysis.
1.2 reagent: assay is respectively with gingerol reference substance lot number: 6-gingerol, 8-gingerol), 10-gingerol, be purchased from the auspicious chemical industry of ancient cooking vessel (Shanghai) Co., Ltd., warp
1H-NMR,
13The spectral detection such as C-NMR, MS, IR and UV are confirmed its structure; The ginger medicinal material is purchased from market, through being accredited as the fresh rhizome of zingiber Zingiber officinalies Rose..
2 methods and result
2.1 fresh ginger-chip: fresh ginger is cleaned, be cut into the sheet of 0.3～1cm, for subsequent use.
2.2 dried ginger slice:
1. shine dry-eye disease: ginger section is placed be exposed to the sun under the sunlight 3～4 days, temperature be (30 ± 5) ℃, naturally dries, and pulverizes afterwards mistake 80 mesh sieves, puts in the drier for subsequent use.
2. dry sample: the ginger section is placed on room ventilation 2 weeks of shady and cool place, and about 25 ℃ of room temperatures are dried naturally, cross 80 mesh sieves after pulverizing, and put in the drier for subsequent use.
3. vacuum drying sample: the ginger section is put in the vacuum drying chamber pallet, is 50,60 and 70 ℃ with Temperature Setting successively, and vacuum 0.1MPa is dried to constant weight, crosses 80 mesh sieves after pulverizing, and puts in the drier for subsequent use.
4. microwave drying sample: fresh ginger-chip is placed on the tray of microwave oven, with low fire, moderate heat and the fiery dry 5min of middle height in the microwave, put again the 2W of the shady and cool place of room ventilation and dry,
5. freeze drying example: pre-freeze 12h in the refrigerator-freezer below-20 ℃, freeze drying 48h in vacuum freeze drier in 20 ℃ of following low-temperature grinding, crosses 80 mesh sieves after pulverizing again, puts in the drier for subsequent use.
Above various sample is used to be with a collection of medicinal material, the parallel making same period.
3. assay
3.1 chromatographic condition and system suitability: mobile phase: acetonitrile-0.% aqueous acetic acid, (acetonitrile-0.1% aqueous acetic acid ratio is respectively 0～1min, 40:60 to gradient elution; 1～6min, 65:35; 6～7min, 70:30; 7～9min, 40:60; 9～11min, 40:60), flow velocity 0.25mL/min, 30 ℃ of column temperatures, sample size 2.0 μ L, the detection wavelength is 280nm, be 11min running time.Under above-mentioned chromatographic condition, 6,8,10-gingerol and other chromatographic peak separating degrees be greater than 2.0, theoretical cam curve is greater than 5000.
3.2 the preparation of reference substance solution: precision take by weighing 6,8 and the 10-gingerol reference substance an amount of, place respectively the 10.0mL measuring bottle, add methyl alcohol dissolving and to scale, shake up in contrast product solution, accurate absorption 5.0,1.0,1.25mL place the 10.0mL measuring bottle respectively again, methanol constant volume is to 10mL, namely gets 6,8,10-gingerol mixes reference substance solution.
3.3 the preparation of need testing solution: get respectively approximately 0.25g of the lower sample powder of " 2.2 " item, accurately weighed, put respectively in the tool plug conical flask, add the weighed weight of 75% methyl alcohol 10mL, ultrasonic (150W, 40Hz) 25min lets cool, weighing, add 75% methyl alcohol and supply bodies lost weight, shake up, 0.2 μ m filter membrane filters, and gets subsequent filtrate as need testing solution.
3.4 sample size is measured: it is an amount of to get respectively above-mentioned 9 batches of rhizoma zingiberis sample powder, prepares respectively need testing solution, each sample introduction 2 μ L, with each composition peak area by external standard method to wherein 6,8,10-gingerol carries out assay, the results are shown in Table 1.Test data can be found out from table 1: each batch rhizoma zingiberis medicinal material moisture content all reaches under the version Chinese Pharmacopoeia item in 2010＜and 19.0% regulation; After ginger is prepared into rhizoma zingiberis through different seasonings and Temperature Treatment, on 6,8, the 10-gingerol total content has obvious impact.
In the different seasoning rhizoma zingiberis of table 16,8, the content (n=2) of 10-gingerol
4. discuss
According to experimental result as can be known, the ginger powder that adopts the method for freeze drying and low-temperature grinding to make, wherein contained 6,8,10-gingerol and gingerol total amount content are the highest.
Prior art is compared, and the present invention has following beneficial effect:
1, the present invention adopts the method processing ginger powder of freeze drying and low-temperature grinding, and described method has at utmost kept the nutritive value of ginger, so that the resource of ginger is fully utilized, has improved the utilization rate of ginger.
2, simple, the easy operating of described processing method, cost is low, is suitable for large-scale industrial production, and produces without waste residue and waste gas.
3, the ginger powder made of the present invention is of many uses, can be used for food, health food, medicine and other fields.
Further specify by the following examples the present invention, but not as limitation of the present invention.
The specific embodiment:
Embodiment 1:
Described ginger powder is processed like this: get fresh ginger, clean up with the water below 20 ℃, be cut into the thick ginger splices of 0.5cm, then pre-freeze 12h in the refrigerator-freezer below-20 ℃, freeze drying 48h in vacuum freeze drier becomes 100 purpose powder in 20 ℃ of following low-temperature grinding again, and the Killing germs by microwave method was sterilization below 40 ℃ 3 hours again, the specification of pressing the 500g/ bag is vacuum-packed, and get final product.
Embodiment 2:
Described ginger powder is processed like this: get fresh ginger, clean up with the water below 20 ℃, be cut into the thick ginger splices of 1cm, then pre-freeze 15h in the refrigerator-freezer below-20 ℃, freeze drying 55h in vacuum freeze drier becomes 200 purpose powder in 20 ℃ of following low-temperature grinding again, and the Killing germs by microwave method was sterilization below 40 ℃ 5 hours again, the specification of pressing the 5kg/ bag is vacuum-packed, and get final product.
Embodiment 3:
Described ginger powder is processed like this: get fresh ginger, clean up with the water below 20 ℃, be cut into the thick ginger splices of 0.3cm, then pre-freeze 10h in the refrigerator-freezer below-20 ℃, freeze drying 40h in vacuum freeze drier becomes 80 purpose powder in 20 ℃ of following low-temperature grinding again, and the Killing germs by microwave method was sterilization below 40 ℃ 2 hours again, the specification of pressing the 10kg/ bag is vacuum-packed, and get final product.
Claims (5)
1. the processing method of a ginger powder, it is characterized in that: get fresh ginger, clean up with the water below 20 ℃, be cut into the thick ginger splices of 0.3-1cm, then pre-freeze 10-15h in the refrigerator-freezer below-20 ℃, again freeze drying 40-55h in vacuum freeze drier, become 80-200 purpose powder in 20 ℃ of following low-temperature grinding, the Killing germs by microwave method was being sterilized 2-5 hour below 40 ℃ again, vacuum packaging, and get final product.
2. the processing method of ginger powder as claimed in claim 1, it is characterized in that: get fresh ginger, clean up with the water below 20 ℃, be cut into the thick ginger splices of 0.5cm, then pre-freeze 12h in the refrigerator-freezer below-20 ℃, again freeze drying 48h in vacuum freeze drier, become 100 purpose powder in 20 ℃ of following low-temperature grinding, the Killing germs by microwave method was being sterilized 3 hours below 40 ℃ again, vacuum packaging, and get final product.
3. the processing method of ginger powder as claimed in claim 1 or 2 is characterized in that: it is vacuum-packed that described ginger powder is pressed the specification of 500g-10kg/ bag.
4. ginger powder, described ginger powder is prepared from by claim 1 or 2 described methods.
5. the as claimed in claim 4 application of ginger powder in food, health products, medicine or cosmetics.
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104886708A (en) * | 2015-06-16 | 2015-09-09 | 广西南宁乐喝喝食品开发有限责任公司 | Fresh ginger solid beverage and preparation method thereof |
| CN105053890A (en) * | 2015-08-25 | 2015-11-18 | 铜陵白姜发展有限责任公司 | Making technology of white ginger powder |
| CN105146014A (en) * | 2015-08-26 | 2015-12-16 | 王佳英 | Roxburgh rose chocolate candy |
| CN105166827A (en) * | 2015-11-04 | 2015-12-23 | 姚建成 | Preparation method of flower-fragrance fresh ginger powder |
| CN105166018A (en) * | 2015-08-25 | 2015-12-23 | 铜陵白姜发展有限责任公司 | White ginger freeze drying process |
| CN105285970A (en) * | 2015-11-03 | 2016-02-03 | 四川峨眉仙山中药有限公司 | Refrigerating processing technology of glossy ganoderma powder |
| CN106075349A (en) * | 2016-07-20 | 2016-11-09 | 潜山县三新茶叶专业合作社 | A kind of cold relieving removing toxic substances composite ginger powder and preparation method thereof |
| CN106561881A (en) * | 2016-10-25 | 2017-04-19 | 贵州省施秉县万富农业科技发展有限公司 | Ginger tea for improving immunity |
| TWI617314B (en) * | 2015-08-12 | 2018-03-11 | Nla Co Ltd | Manufacturing method of processed ginger |
| CN109406682A (en) * | 2018-12-21 | 2019-03-01 | 广东方制药有限公司 | The UPLC characteristic spectrum construction method and detection method of ginger medicinal material |
| CN111713661A (en) * | 2020-06-22 | 2020-09-29 | 河南中大恒源生物科技股份有限公司 | Ginger powder and preparation method and application thereof |
| CN112813111A (en) * | 2021-01-05 | 2021-05-18 | 福建龙植生物科技有限公司 | Method for preparing antioxidant functional ginger powder by micro-fermentation technology |
| US11229095B2 (en) | 2014-12-17 | 2022-01-18 | Campbell Soup Company | Electromagnetic wave food processing system and methods |
| CN114288239A (en) * | 2021-12-02 | 2022-04-08 | 烟台中亚医药保健酒有限公司 | Oral liquid for puerpera and processing technology thereof |
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Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US11229095B2 (en) | 2014-12-17 | 2022-01-18 | Campbell Soup Company | Electromagnetic wave food processing system and methods |
| CN104886708A (en) * | 2015-06-16 | 2015-09-09 | 广西南宁乐喝喝食品开发有限责任公司 | Fresh ginger solid beverage and preparation method thereof |
| TWI617314B (en) * | 2015-08-12 | 2018-03-11 | Nla Co Ltd | Manufacturing method of processed ginger |
| CN105053890A (en) * | 2015-08-25 | 2015-11-18 | 铜陵白姜发展有限责任公司 | Making technology of white ginger powder |
| CN105166018A (en) * | 2015-08-25 | 2015-12-23 | 铜陵白姜发展有限责任公司 | White ginger freeze drying process |
| CN105146014A (en) * | 2015-08-26 | 2015-12-16 | 王佳英 | Roxburgh rose chocolate candy |
| CN105285970A (en) * | 2015-11-03 | 2016-02-03 | 四川峨眉仙山中药有限公司 | Refrigerating processing technology of glossy ganoderma powder |
| CN105166827A (en) * | 2015-11-04 | 2015-12-23 | 姚建成 | Preparation method of flower-fragrance fresh ginger powder |
| CN106075349A (en) * | 2016-07-20 | 2016-11-09 | 潜山县三新茶叶专业合作社 | A kind of cold relieving removing toxic substances composite ginger powder and preparation method thereof |
| CN106561881A (en) * | 2016-10-25 | 2017-04-19 | 贵州省施秉县万富农业科技发展有限公司 | Ginger tea for improving immunity |
| CN109406682A (en) * | 2018-12-21 | 2019-03-01 | 广东方制药有限公司 | The UPLC characteristic spectrum construction method and detection method of ginger medicinal material |
| CN111713661A (en) * | 2020-06-22 | 2020-09-29 | 河南中大恒源生物科技股份有限公司 | Ginger powder and preparation method and application thereof |
| CN112813111A (en) * | 2021-01-05 | 2021-05-18 | 福建龙植生物科技有限公司 | Method for preparing antioxidant functional ginger powder by micro-fermentation technology |
| CN112813111B (en) * | 2021-01-05 | 2023-06-09 | 福建龙植生物科技有限公司 | Method for preparing antioxidation functional ginger powder by micro-fermentation technology |
| CN114288239A (en) * | 2021-12-02 | 2022-04-08 | 烟台中亚医药保健酒有限公司 | Oral liquid for puerpera and processing technology thereof |
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Application publication date: 20130116 |