CN103549562A - Instant ginger decoction powder and instant ginger decoction - Google Patents

Instant ginger decoction powder and instant ginger decoction Download PDF

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Publication number
CN103549562A
CN103549562A CN201310419623.8A CN201310419623A CN103549562A CN 103549562 A CN103549562 A CN 103549562A CN 201310419623 A CN201310419623 A CN 201310419623A CN 103549562 A CN103549562 A CN 103549562A
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ginger
weight portion
juice
powder
instant
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CN103549562B (en
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吴文锦
汪兰
田延富
梅德荣
熊光权
程薇
李新
陈明利
乔宇
高虹
廖涛
廖李
史德芳
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Hubei Fengtou Foodstuff Co ltd
Farm Product Processing and Nuclear Agricultural Technology Institute of Hubei Academy of Agricultural Sciences
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Hubei Fengtou Foodstuff Co ltd
Farm Product Processing and Nuclear Agricultural Technology Institute of Hubei Academy of Agricultural Sciences
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A23L23/10—Soup concentrates, e.g. powders or cakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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Abstract

The invention relates to an instant ginger decoction powder and instant ginger decoction. The instant ginger decoction powder and the instant ginger decoction are characterized in that: the instant ginger decoction powder is prepared by: adding 10-30 parts by weight of a mixture of potato starch and soluble starch with a weight ratio of 1:1-1:3, 1-5 parts by weight of water-soluble dietary fiber, 5-10 parts by weight of maltitol, 1-5 parts by weight of collagen powder and 1-5 parts by weight of lycium barbarum polysaccharide into each 100 parts by weight of ginger juice, mixing uniformly for compounding, homogenizing, performing quick-freezing processing and vacuum freeze drying. The ginger juice is a filtrate obtained by: cleaning ginger, removing impurities, adding water and juicing, then adding cellulase and pectase into a mixture obtained by juicing, keeping warm at 30-50 DEG C for 10-50 min and filtering. The instant ginger decoction powder is capable of keep the ginger flavor and is fast in dissolving speed, and the preparation technology is simple and convenient.

Description

A kind of instant ginger powder and instant ginger decoction
Technical field
The invention belongs to solid beverage manufacture field, particularly a kind of instant ginger powder and instant ginger decoction.
Background technology
Ginger has another name called pungent, hundred peppery clouds, are the herbal rhizome of Zingiber perennial root, are a kind of medicine food dual purpose plants of extensive use.Ginger has higher medical value, is considered as the health products of integration of drinking and medicinal herbs by physician from ancient times, has dispelling cold, clearing damp, warm stomach, accelerates the several functions such as blood circulation.Simultaneously, the edibility of ginger is also very high, is the industrial crops that have very much value of exploiting and utilizing, except containing the major physiological active material places such as zingerone, gingerol, also contain protein, many glucosides, vitamin and various trace elements, integrate nutrition, seasoning, health care.
The processing technology of tradition ginger decoction powder: be dried-ginger powder-composite-granulation-fluidized bed drying-packing of ginger-squeezing the juice-spraying.The traditional handicraft flavor substance of ginger in process of squeezing the juice can not discharge completely, and the ginger decoction local flavor of preparation is strong not thus.Spraying is dry in addition and granulation process in the heavy losses of being heated materials such as also can causing trace element, physiologically active in ginger decoction.Its dissolution velocity is slow in addition, poorly soluble.By composite cane sugar powder or powdered glucose and starch, though can accelerate to a certain extent the dissolving of ginger decoction, the high part hyperglycemia population that is not suitable for of the general sugared content of sugared type ginger decoction that has of preparation is drunk thus.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of instant ginger powder and instant ginger decoction.This instant ginger powder can keep flavor compounds in ginger, dissolution velocity fast, and preparation technology is easy.
In order to solve the problems of the technologies described above, the technical solution used in the present invention is:
A kind of instant ginger powder, it is characterized in that: it is the mixture that adds farina and soluble starch in ginger juice, water-soluble dietary fiber, maltitol, collagen protein powder, LBP-X, mix carry out composite, in every 100 weight portion ginger juices, adding 10～30 weight portion farinas and soluble starch is the mixture of 1:1～1:3 proportioning by weight, 1～5 weight parts water soluble dietary fiber, 5～10 weight portion maltitols, 1～5 weight portion collagen protein powder, 1～5 weight portion LBP-X, then homogeneous, the freeze drying of fast frozen final vacuum obtains, wherein: described ginger juice is that ginger is cleaned after removal of impurities, adding water squeezes the juice, then in the mixture after squeezing the juice, add cellulase and pectase, after processing, 30～50 ℃ of insulation 10～50min filter the filtrate obtaining, wherein the mixture of every 100 weight portions after squeezing the juice adds 2～10 weight portion cellulases and 2～10 weight portion pectases.
Press such scheme, in the mixture after described every 100 weight portions are squeezed the juice, add 5-7 weight portion cellulase and 4-6 weight portion pectase.
Press such scheme, in described every 100 weight portion ginger juices, add the mixture of 22-27 weight portion farina and soluble starch, 2-4 weight parts water soluble dietary fiber, 5-7 weight portion maltitol, 2-4 weight portion collagen protein powder, 2-4 weight portion LBP-X.
Press such scheme, the weight ratio of described farina and soluble starch is 2:3.
Press such scheme, described instant ginger powder is that 70 ℃ of above water reconstitute by temperature, and dissolution time is less than 5 seconds, within 1 hour, has no sediment.
A preparation method for instant ginger powder, is characterized in that; It comprises the steps:
(1) preparation of ginger juice: ginger is cleaned after removal of impurities, adding water squeezes the juice, then in the mixture after squeezing the juice, add cellulase and pectase, 30～50 ℃ of insulation 10～50min process, then filtering and obtaining filtrate is ginger juice, and wherein the mixture of every 100 weight portions after squeezing the juice adds 2～10 weight portion cellulases and 2～10 weight portion pectases;
(2) ginger juice is composite: the mixture that adds farina and soluble starch in the ginger juice in step (1), water-soluble dietary fiber, maltitol, collagen protein powder, LBP-X, mix carry out composite, wherein in every 100 weight portion ginger juices, adding 10～30 weight portion farinas and soluble starch is the mixture of 1:1～1:3 proportioning by weight, 1～5 weight parts water soluble dietary fiber, 5～10 weight portion maltitols, 1～5 weight portion collagen protein powder, 1～5 weight portion LBP-X;
(3) preparation of ginger decoction powder: by the ginger juice homogeneous after composite in step (2), upper vacuum freeze drier vacuum freeze drying freeze-drying after fast frozen;
(4) packing: the ginger decoction powder obtaining in step (3) is distributed into bag, stores.
Press such scheme, the water consumption of the ginger of described step (1) in squeezing the juice is the 5wt%-15wt% of ginger quality.
Press such scheme, described homogeneous is that composite ginger juice is first refrigerated after below 5 ℃ and carried out; Described fast frozen is to carry out quick-frozen below until the central temperature of sample reaches below-10 ℃ in-18 ℃.
A ginger decoction, is characterized in that; It is above-mentioned instant ginger powder to be added to water reconstitute and obtain.
Press such scheme, it is 20-40mL water/g ginger decoction powder that described instant ginger decoction reconstitutes water consumption, and adding coolant-temperature gage is 70-100 ℃.
Beneficial effect of the present invention:
The present invention is by adding the cellulase of specified quantitative and the release that pectase can promote flavor compounds in ginger material in the process of squeezing the juice at ginger, the farina simultaneously adding and the mixture of soluble starch can be used as carrier and are conducive to solidifying of flavor compounds in ginger, in addition, the present invention is carrying out composite rear homogeneous and the fast frozen of first passing through to ginger juice, then vacuum freeze drying, in the process of vacuum freeze drying, ice crystal directly distils as steam, can avoid the polymerization of each composition in ginger powder, also can increase the pore in ginger powder simultaneously, reach the object that increases rate of dissolution, and the loss of having avoided traditional drying technique because of heating, ginger active material to be caused, and keep better original local flavor of ginger, this fit on adopts the farina of special ratios consumption and soluble starch is compound as carrier, also can form stable suspension system, significantly delay the sedimentation of ginger decoction.
Accompanying drawing explanation
Fig. 1 is the makings collection of illustrative plates of instant ginger powder of the present invention;
Fig. 2 is the makings collection of illustrative plates of contrast ginger decoction powder.
The specific embodiment
Embodiment 1:
(1) preparation of ginger juice: ginger is cleaned after removal of impurities, the running water that adds 10wt% by ginger quality is squeezed the juice, mixture after squeezing the juice by every 100 weight portions in mixture after squeezing the juice adds 6 weight portion cellulases, 5 weight portion pectases, add cellulase and pectase, then 45 ℃ are incubated 30min, and filtering to get filtrate is ginger juice;
(2) ginger juice is composite: the mixture that adds farina and soluble starch in the ginger juice in step (1), wherein the weight ratio of farina and soluble starch is 2:3, water-soluble dietary fiber, maltitol, collagen protein powder, LBP-X, then mix, carry out composite, wherein every 100 weight portion ginger juices add the mixture of 25 weight portion farinas and soluble starch, 3 weight parts water soluble dietary fibers, 6 weight portion maltitols, 3 weight portion collagen protein powders, 3 weight portion LBP-Xs;
(3) freeze-drying: composite ginger juice in step (2) is shaken up, and refrigeration, to 5 ℃ of homogeneous, reaches-10 ℃ of following rear upper vacuum freeze drier vacuum freeze drying freeze-drying in-18 ℃ of quick-frozen to central temperatures;
(4) packing: the ginger decoction powder of freeze-drying in step (3), by every bag 2g subpackage, is obtained to instant ginger powder.
This instant ginger powder adds water and reconstitutes and obtain instant ginger decoction.
This instant ginger powder adds the warm water of 70 ℃ to reconstitute by the water consumption of 25ml/g ginger decoction powder, and dissolution time is less than 5 seconds, and has no sediment in 1 hour, and flavor compounds in ginger is strong.Separately this instant ginger powder is carried out to the detection of makings collection of illustrative plates after treatment, another ginger decoction powder prepared by traditional handicraft adds the warm water of 70 ℃ to reconstitute by the water consumption of 25ml/g ginger decoction powder, test in contrast, then respectively through the test of the laggard promoting the circulation of qi matter of SPME 30min collection of illustrative plates, testing result sees the following form 1.
Table 1
Figure BDA0000381919260000041
Embodiment 2
(1) preparation of ginger juice: ginger is cleaned after removal of impurities, the running water that adds 5wt% by ginger quality is squeezed the juice, mixture after squeezing the juice by every 100 weight portions in mixture after squeezing the juice adds 2 weight portion cellulases, 2 weight portion pectases, add cellulase and pectase, then 30 ℃ are incubated 10min, and filtering to get filtrate is ginger juice;
(2) ginger juice is composite: the mixture that adds farina and soluble starch in the ginger juice in step (1), wherein the weight ratio of farina and soluble starch is 1:1, water-soluble dietary fiber, maltitol, collagen protein powder, LBP-X, then mix, carry out composite, wherein every 100 weight portion ginger juices add the mixture of 10 weight portion farinas and soluble starch, 1 weight parts water soluble dietary fiber, 5 weight portion maltitols, 1 weight portion collagen protein powder, 1 weight portion LBP-X;
(3) freeze-drying: composite ginger decoction in step (2) is shaken up, and refrigeration, to 5 ℃ of homogeneous, reaches-10 ℃ of following rear upper vacuum freeze drier vacuum freeze drying freeze-drying in-18 ℃ of quick-frozen to central temperatures;
(4) packing: the ginger decoction powder subpackage by freeze-drying in step (3), obtains instant ginger powder.
This instant ginger powder adds water and reconstitutes and obtain instant ginger decoction.
This instant ginger powder adds the warm water of 70 ℃ to reconstitute by the water consumption of 20ml/g ginger decoction powder, and dissolution time is less than 5 seconds, and has no sediment in 1 hour, and flavor compounds in ginger is strong.
Embodiment 3
(1) preparation of ginger juice: ginger is cleaned after removal of impurities, the running water that adds 7wt% by ginger quality is squeezed the juice, mixture after squeezing the juice by every 100 weight portions in mixture after squeezing the juice adds 3 weight portion cellulases, 3 weight portion pectases, add cellulase and pectase, then 35 ℃ are incubated 15min, and filtering to get filtrate is ginger juice;
(2) ginger juice is composite: the mixture that adds farina and soluble starch in the ginger juice in step (1), wherein the weight ratio of farina and soluble starch is 1:2, water-soluble dietary fiber, maltitol, collagen protein powder, LBP-X, then mix, carry out composite, wherein every 100 weight portion ginger juices add the mixture of 15 weight portion farinas and soluble starch, 2 weight parts water soluble dietary fibers, 6 weight portion maltitols, 2 weight portion collagen protein powders, 2 weight portion LBP-Xs;
(3) freeze-drying: composite ginger decoction in step (2) is shaken up, and refrigeration, to 5 ℃ of homogeneous, reaches-10 ℃ of following rear upper vacuum freeze drier vacuum freeze drying freeze-drying in-18 ℃ of quick-frozen to central temperatures;
(4) packing: the ginger decoction powder of freeze-drying in step (3), by every bag 2g subpackage, is obtained to instant ginger powder.
This instant ginger powder adds water and reconstitutes and obtain instant ginger decoction.
This instant ginger powder adds the warm water of 80 ℃ to reconstitute by the water consumption of 35ml/g ginger decoction powder, and dissolution time is less than 5 seconds, and has no sediment in 1 hour, and flavor compounds in ginger is strong.
Embodiment 4
(1) preparation of ginger juice: ginger is cleaned after removal of impurities, the running water that adds 8wt% by ginger quality is squeezed the juice, mixture after squeezing the juice by every 100 weight portions in mixture after squeezing the juice adds 4 weight portion cellulases, 4 weight portion pectases, add cellulase and pectase, then 40 ℃ are incubated 20min, and filtering to get filtrate is ginger juice;
(2) ginger juice is composite: the mixture that adds farina and soluble starch in the ginger juice in step (1), wherein the weight ratio of farina and soluble starch is 1:3, water-soluble dietary fiber, maltitol, collagen protein powder, LBP-X, then mix, carry out composite, wherein every 100 weight portion ginger juices add the mixture of 20 weight portion farinas and soluble starch, 3 weight parts water soluble dietary fibers, 7 weight portion maltitols, 3 weight portion collagen protein powders, 3 weight portion LBP-Xs;
(3) freeze-drying: composite ginger decoction in step (2) is shaken up, and refrigeration, to 5 ℃ of homogeneous, reaches-10 ℃ of following rear upper vacuum freeze drier vacuum freeze drying freeze-drying in-18 ℃ of quick-frozen to central temperatures;
(4) packing: the ginger decoction powder subpackage by freeze-drying in step (3), obtains instant ginger powder.
This instant ginger powder adds water and reconstitutes and obtain instant ginger decoction.
This instant ginger powder adds the warm water of 85 ℃ to reconstitute by the water consumption of 25ml/g ginger decoction powder, and dissolution time is less than 5 seconds, and has no sediment in 1 hour, and flavor compounds in ginger is strong.
Embodiment 5
(1) preparation of ginger juice: ginger is cleaned after removal of impurities, the running water that adds 10wt% by ginger quality is squeezed the juice, mixture after squeezing the juice by every 100 weight portions in mixture after squeezing the juice adds 5 weight portion cellulases, 5 weight portion pectases, add cellulase and pectase, then 45 ℃ are incubated 30min, and filtering to get filtrate is ginger juice;
(2) ginger juice is composite: the mixture that adds farina and soluble starch in the ginger juice in step (1), wherein the weight ratio of farina and soluble starch is 1:1, water-soluble dietary fiber, maltitol, collagen protein powder, LBP-X, then mix, carry out composite, wherein every 100 weight portion ginger juices add the mixture of 18 weight portion farinas and soluble starch, 4 weight parts water soluble dietary fibers, 8 weight portion maltitols, 4 weight portion collagen protein powders, 4 weight portion LBP-Xs;
(3) freeze-drying: composite ginger decoction in step (2) is shaken up, and refrigeration, to 5 ℃ of homogeneous, reaches-10 ℃ of following rear upper vacuum freeze drier vacuum freeze drying freeze-drying in-18 ℃ of quick-frozen to central temperatures;
(4) packing: the ginger decoction powder of freeze-drying in step (3), by every bag 2g subpackage, is obtained to instant ginger powder.
This instant ginger powder adds water and reconstitutes and obtain instant ginger decoction.
This instant ginger powder adds the warm water of 90 ℃ to reconstitute by the water consumption of 25ml/g ginger decoction powder, and dissolution time is less than 5 seconds, and has no sediment in 1 hour, and flavor compounds in ginger is strong.
Embodiment 6
(1) preparation of ginger juice: ginger is cleaned after removal of impurities, the running water that adds 12wt% by ginger quality is squeezed the juice, mixture after squeezing the juice by every 100 weight portions in mixture after squeezing the juice adds 6 weight portion cellulases, 6 weight portion pectases, add cellulase and pectase, then 50 ℃ are incubated 35min, and filtering to get filtrate is ginger juice;
(2) ginger juice is composite: the mixture that adds farina and soluble starch in the ginger juice in step (1), wherein the weight ratio of farina and soluble starch is 1:1, water-soluble dietary fiber, maltitol, collagen protein powder, LBP-X, then mix, carry out composite, wherein every 100 weight portion ginger juices add the mixture of 24 weight portion farinas and soluble starch, 5 weight parts water soluble dietary fibers, 9 weight portion maltitols, 5 weight portion collagen protein powders, 5 weight portion LBP-Xs;
(3) freeze-drying: composite ginger decoction in step (2) is shaken up, and refrigeration, to 5 ℃ of homogeneous, reaches-10 ℃ of following rear upper vacuum freeze drier vacuum freeze drying freeze-drying in-18 ℃ of quick-frozen to central temperatures;
(4) packing: the ginger decoction powder of freeze-drying in step (3), by every bag 2g subpackage, is obtained to instant ginger powder.
This instant ginger powder adds water and reconstitutes and obtain instant ginger decoction.
This instant ginger powder adds the warm water of 95 ℃ to reconstitute by the water consumption of 25ml/g ginger decoction powder, and dissolution time is less than 5 seconds, and has no sediment in 1 hour, and flavor compounds in ginger is strong.
Embodiment 7
(1) preparation of ginger juice: ginger is cleaned after removal of impurities, the running water that adds 14wt% by ginger quality is squeezed the juice, mixture after squeezing the juice by every 100 weight portions in mixture after squeezing the juice adds 7 weight portion cellulases, 7 weight portion pectases, add cellulase and pectase, then 45 ℃ are incubated 40min, and filtering to get filtrate is ginger juice;
(2) ginger juice is composite: the mixture that adds farina and soluble starch in the ginger juice in step (1), wherein the weight ratio of farina and soluble starch is 1:1, water-soluble dietary fiber, maltitol, collagen protein powder, LBP-X, then mix, carry out composite, wherein every 100 weight portion ginger juices add the mixture of 18 weight portion farinas and soluble starch, 3 weight parts water soluble dietary fibers, 10 weight portion maltitols, 3 weight portion collagen protein powders, 3 weight portion LBP-Xs;
(3) freeze-drying: composite ginger decoction in step (2) is shaken up to homogeneous, upper vacuum freeze drier vacuum freeze drying freeze-drying after fast frozen;
(4) packing: the ginger decoction powder of freeze-drying in step (3), by every bag 2g subpackage, is obtained to instant ginger powder.
This instant ginger powder adds water and reconstitutes and obtain instant ginger decoction.
This instant ginger powder adds the warm water of 80 ℃ to reconstitute by the water consumption of 25ml/g ginger decoction powder, and dissolution time is less than 5 seconds, and has no sediment in 1 hour, and flavor compounds in ginger is strong.

Claims (10)

1. an instant ginger powder, it is characterized in that: it is the mixture that adds farina and soluble starch in ginger juice, water-soluble dietary fiber, maltitol, collagen protein powder, LBP-X, mix carry out composite, in every 100 weight portion ginger juices, adding 10～30 weight portion farinas and soluble starch is the mixture of 1:1～1:3 proportioning by weight, 1～5 weight parts water soluble dietary fiber, 5～10 weight portion maltitols, 1～5 weight portion collagen protein powder, 1～5 weight portion LBP-X, then homogeneous, the freeze drying of fast frozen final vacuum obtains, wherein: described ginger juice is that ginger is cleaned after removal of impurities, adding water squeezes the juice, then in the mixture after squeezing the juice, add cellulase and pectase, after processing, 30～50 ℃ of insulation 10～50min filter the filtrate obtaining, wherein the mixture of every 100 weight portions after squeezing the juice adds 2～10 weight portion cellulases and 2～10 weight portion pectases.
2. instant ginger powder according to claim 1, is characterized in that: in the mixture after described every 100 weight portions are squeezed the juice, add 5-7 weight portion cellulase, add 4-6 weight portion pectase.
3. instant ginger powder according to claim 1, it is characterized in that: the mixture that adds 22-27 weight portion farina and soluble starch in described every 100 weight portion ginger juices, 2-4 weight parts water soluble dietary fiber, 5-7 weight portion maltitol, 2-4 weight portion collagen protein powder, 2-4 weight portion LBP-X.
4. instant ginger powder according to claim 1, is characterized in that: the weight ratio of described farina and soluble starch is 2:3.
5. instant ginger powder according to claim 1, is characterized in that: described instant ginger powder is that 70 ℃ of above water reconstitute by temperature, and dissolution time is less than 5 seconds, within 1 hour, has no sediment.
6. a preparation method for instant ginger powder, is characterized in that; It comprises the steps:
(1) preparation of ginger juice: ginger is cleaned after removal of impurities, adding water squeezes the juice, then in the mixture after squeezing the juice, add cellulase and pectase, 30～50 ℃ of insulation 10～50min process, then filtering and obtaining filtrate is ginger juice, and wherein the mixture of every 100 weight portions after squeezing the juice adds 2～10 weight portion cellulases and 2～10 weight portion pectases;
(2) ginger juice is composite: the mixture that adds farina and soluble starch in the ginger juice in step (1), water-soluble dietary fiber, maltitol, collagen protein powder, LBP-X, mix carry out composite, wherein in every 100 weight portion ginger juices, adding 10～30 weight portion farinas and soluble starch is the mixture of 1:1～1:3 proportioning by weight, 1～5 weight parts water soluble dietary fiber, 5～10 weight portion maltitols, 1～5 weight portion collagen protein powder, 1～5 weight portion LBP-X;
(3) preparation of ginger decoction powder: by the ginger juice homogeneous after composite in step (2), upper vacuum freeze drier vacuum freeze drying freeze-drying after fast frozen;
(4) packing: the ginger decoction powder obtaining in step (3) is distributed into bag, stores.
7. instant ginger powder according to claim 1, is characterized in that: the water consumption of the ginger of described step (1) in squeezing the juice is the 5wt%～15wt% of ginger quality.
8. instant ginger powder according to claim 1, is characterized in that: described homogeneous is that composite ginger juice is first refrigerated after below 5 ℃ and carried out; Described fast frozen is to carry out quick-frozen below until the central temperature of sample reaches below-10 ℃ in-18 ℃.
9. instant ginger decoction, is characterized in that: it is above-mentioned instant ginger powder to be added to water reconstitute and obtain.
10. instant ginger decoction according to claim 1, is characterized in that: it is 20-40mL water/g ginger decoction powder that described instant ginger decoction reconstitutes water consumption, and adding coolant-temperature gage is 70-100 ℃.
CN201310419623.8A 2013-09-13 2013-09-13 Instant ginger decoction powder and instant ginger decoction Active CN103549562B (en)

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Cited By (9)

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CN104543831A (en) * 2014-12-25 2015-04-29 汪修茂 Manufacturing method for manual raw ginger juice powder
CN104672340A (en) * 2015-02-06 2015-06-03 石家庄石牧动物药业有限公司 Extraction process of ginger polysaccharide and application method of extractive
CN105901708A (en) * 2016-04-26 2016-08-31 铜陵市佘家贡姜厂 Raw ginger capsule preparation for preventing cold and preparation method thereof
CN107373675A (en) * 2017-07-20 2017-11-24 钟祥亿源生物科技有限公司 One kind protection Bones and joints composition
CN107439762A (en) * 2017-09-05 2017-12-08 山东省万兴食品有限公司 A kind of instant ginger tea granules and preparation method thereof
CN108669497A (en) * 2018-05-24 2018-10-19 海南春光食品有限公司 A kind of ginger juice coconut powder and preparation method thereof
CN110693005A (en) * 2019-08-23 2020-01-17 齐鲁工业大学 Preparation method of asparagus root instant powder
CN110859296A (en) * 2019-11-29 2020-03-06 湖北工业大学 Low-calorie medlar polysaccharide freeze-dried chicken soup and freezing processing method thereof
CN111317039A (en) * 2020-03-10 2020-06-23 青海通达油脂加工有限责任公司 Processing method of rapeseed oil special for beef stretched noodle chili oil and rapeseed oil thereof

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CN1736471A (en) * 2005-08-24 2006-02-22 高秀丽 Ginger preparation and preparation process thereof
CN101669665A (en) * 2009-09-22 2010-03-17 王向东 Technology for processing vacuum freeze-dried asparagus instant powder
CN102132854A (en) * 2011-02-10 2011-07-27 朱风涛 Method for comprehensive processing and utilizing raw ginger
CN102499301A (en) * 2011-12-29 2012-06-20 内蒙古伊利实业集团股份有限公司 Instant ginger and date solid milky tea and production method
CN102630791A (en) * 2012-05-22 2012-08-15 韶关学院 Preparation method of solid low-sugar ginger tea

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CN1736471A (en) * 2005-08-24 2006-02-22 高秀丽 Ginger preparation and preparation process thereof
CN101669665A (en) * 2009-09-22 2010-03-17 王向东 Technology for processing vacuum freeze-dried asparagus instant powder
CN102132854A (en) * 2011-02-10 2011-07-27 朱风涛 Method for comprehensive processing and utilizing raw ginger
CN102499301A (en) * 2011-12-29 2012-06-20 内蒙古伊利实业集团股份有限公司 Instant ginger and date solid milky tea and production method
CN102630791A (en) * 2012-05-22 2012-08-15 韶关学院 Preparation method of solid low-sugar ginger tea

Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104543831A (en) * 2014-12-25 2015-04-29 汪修茂 Manufacturing method for manual raw ginger juice powder
CN104672340A (en) * 2015-02-06 2015-06-03 石家庄石牧动物药业有限公司 Extraction process of ginger polysaccharide and application method of extractive
CN104672340B (en) * 2015-02-06 2017-01-18 石家庄石牧动物药业有限公司 Extraction process of ginger polysaccharide and application method of extractive
CN105901708A (en) * 2016-04-26 2016-08-31 铜陵市佘家贡姜厂 Raw ginger capsule preparation for preventing cold and preparation method thereof
CN107373675A (en) * 2017-07-20 2017-11-24 钟祥亿源生物科技有限公司 One kind protection Bones and joints composition
CN107439762A (en) * 2017-09-05 2017-12-08 山东省万兴食品有限公司 A kind of instant ginger tea granules and preparation method thereof
CN108669497A (en) * 2018-05-24 2018-10-19 海南春光食品有限公司 A kind of ginger juice coconut powder and preparation method thereof
CN110693005A (en) * 2019-08-23 2020-01-17 齐鲁工业大学 Preparation method of asparagus root instant powder
CN110693005B (en) * 2019-08-23 2023-06-02 齐鲁工业大学 Preparation method of instant asparagus root powder
CN110859296A (en) * 2019-11-29 2020-03-06 湖北工业大学 Low-calorie medlar polysaccharide freeze-dried chicken soup and freezing processing method thereof
CN111317039A (en) * 2020-03-10 2020-06-23 青海通达油脂加工有限责任公司 Processing method of rapeseed oil special for beef stretched noodle chili oil and rapeseed oil thereof

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