CN105054034A - Fresh ginger enzyme and preparation method thereof - Google Patents
Fresh ginger enzyme and preparation method thereof Download PDFInfo
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- CN105054034A CN105054034A CN201510516909.7A CN201510516909A CN105054034A CN 105054034 A CN105054034 A CN 105054034A CN 201510516909 A CN201510516909 A CN 201510516909A CN 105054034 A CN105054034 A CN 105054034A
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Classifications
-
- 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
Abstract
The present invention relates to a fresh ginger enzyme and a preparation method thereof, belonging to the technical field of enzyme powder preparation. The fresh ginger enzyme powder uses fresh ginger, lemons and apples as raw materials, the materials are beat and mixed, yeast, lactic acid bacteria and lactobacillus bulgaricus are used as fermentation bacteria to conduct fermentation, and the fresh ginger enzyme is obtained by spray-drying after the fermentation is completed. The lemons and apples are added into the raw materials, which can not only play the role of enriching nutrition, but also can significantly promote the decomposition of gingerol, shorten the fermentation cycle of fresh ginger, and enable the fresh ginger enzyme to have an obviously improved mouthfeel. In addition, the lemons and apples are added at a specific ratio, which improves the color and luster of the prepared fresh ginger enzyme powder. Compared to fresh ginger slice fermentation, the raw materials are beat and subjected to fermentation, which can improve the solid content of the enzyme solution, and thus there is no need to add additive in the spray drying process, and no wall sticky phenomenon will appear. The production method is simple, the fermentation period is short, the cost is low, the product quality is good, the gingerol content is low, and the mouthfeel is good.
Description
Technical field
The present invention relates to a kind of ginger ferment and preparation method thereof, belong to the preparing technical field of ferment powder.
Background technology
Containing the active ingredient in a large number with flavor substance and health-care effect in ginger (ZingiberofficinaleRoscoe), as gingerol, zingerone, salad oil, zingiberol, multivitamin, protease, cellulose etc.Therefore, normal edible ginger has that food calling, toxin expelling, promotion alimentary canal and enzyme system grow, anti-oxidant, the anti-ageing effect of waiting for a long time.Because ginger has edible and medicinal value, applied range is also the trend increased year by year to the demand of ginger.Ginger can be divided into new ginger and old ginger, and tender ginger refers generally to the fresh ginger with tender shoots, and its ginger block is tender, washiness, fiber are few, color and luster is partially white, pungent is light, and mouthfeel is tender and crisp, directly can be used to cooking or pickles into sugared ginger product etc.Old ginger appearance is khaki, and epidermis is more coarse than new ginger, and has lines, spicy, is not suitable for eating use raw, is generally used as flavouring, as stewed soup, fricassee.
Lemon is one of fruit having medical value most in the world, and it is rich in vitamin C, carbohydrate, calcium, phosphorus, iron, vitamin B1, vitamin B2, nicotinic acid quininic acid, citric acid, malic acid, aurantiamarin, aurantiin, coumarin, a large amount potassium element and low amounts sodium element etc.Citric acid has the effect preventing and eliminate cutaneous pigmentation, and it can also preventing cold, hematopoietic stimulation and contribute to reducing the risk of kinds cancer.In addition, lemon is not generally eaten raw, but is processed into beverage or food, as lemon juice, lemon jam, lemon tablet, lemon pie etc., can play same drug effect, as improved eyesight and dark adaptation, lessens fatigue.
Containing abundant vitamin, mineral matter, carbohydrate, fat etc. in apple, be form the necessary nutritional labeling of brain, its fiber is useful to growing of children, can growth promoting effects and growth.After apple fermentation, have sweet in taste acid, sweet middle band acid, drinks very tasty and refreshing.Cider after fermentation is rich in pectin and vitamin, good for health, energy health care, improvement fatigue, beautifying face and moistering lotion.
The physiological active functionses such as ferment is a kind of special protein and biocatalyst, is present in all animals, plant and microbial body, has and promotes newly to become metabolism in body, strengthen body immunity, activating cell, antibacterial, anti-inflammatory.The existing preparation technology of ginger ferment is: ginger section forced fermentation with sugars.First, in tunning prepared by this technique, ginger still exists with sheet, and the filtrate obtained after filtration is enzyme liquid; Namely ginger only fraction be degraded, can not be fully used.Secondly, adopt ferment prepared by this technique, its gingerol content is high, and mouthfeel is pepperyyer, is not easy to be esthetically acceptable to the consumers.Moreover the solid content of prepared enzyme liquid is low, directly cannot carry out spraying dry, after usually needing the additives such as the cyclodextrin of interpolation 20-30%, just can carry out spraying dry.
Summary of the invention
The object of this invention is to provide a kind of ginger complete fermentation, fermentation period be short, ferment powder preparation method that products taste is good.
Present invention also offers the ginger ferment powder adopting said method to prepare.
Technical scheme of the present invention
A preparation method for ginger ferment, comprises the steps:
(1) ginger, lemon and apple are pulled an oar respectively, then mix according to the weight ratio of 60:15:25, obtain mixed slurry;
(2) in 500 parts of mixed slurries, add 50-100 part white sugar and 5-10 part starch, in 100 DEG C of sterilizing 15min, add 10-25 part zymophyte after being cooled to 30 DEG C, carry out aerobic fermentation in 30-35 DEG C; Fermentation system pH value arrives 4.0-4.5, stops fermentation, obtains enzyme liquid; Described zymophyte is made up of saccharomycete, lactic acid bacteria and the lactobacillus bulgaricus mass ratio according to 2:1:1;
(3) enzyme liquid is carried out spraying dry, obtain ginger ferment powder.
Above-mentioned preparation method, preferably, carries out homogeneous after ginger, lemon and apple being pulled an oar respectively.Equal mass-energy makes slurries can mix and make particle in slurries thinner fully.
Above-mentioned preparation method, preferably, adds 100 parts of white sugar, starch 5 parts, 25 parts of zymophytes in 500 parts of mixed serums.
Above-mentioned preparation method, preferably, enzyme liquid through homogeneous, be concentrated into after solid content is 50 ~ 60wt% and carry out spraying dry.
Above-mentioned preparation method, preferably, spray drying parameters is: feed temperature is 60 ~ 70 DEG C, and import wind-warm syndrome is 120 ~ 140 DEG C, outlet temperature 70 ~ 80 DEG C, and feed rate is 20 ~ 30mL/min.
Preparation method of the present invention, ferments after raw material pulping; Relative to ginger section fermentation; Carry out fermentation energy after ginger making beating and improve the solid content of enzyme liquid, without the need to additives when making spraying dry, and there will not be wall sticking phenomenon; And the decomposition of gingerol can be promoted, improve mouthfeel.Preparation method of the present invention, is added with lemon and apple in its raw material; The kind of the enzyme in product can not only be enriched, play the effect of abundant nutrition, and also have following important function.Lemon can produce given activity material during the fermentation, although cannot determine it is which kind of active material, can determine that this active matter mass-energy significantly promotes the decomposition of gingerol; That is, the interpolation of lemon serves the effect of the decomposition significantly promoting gingerol.And some active matter mass-energy that apple produces during the fermentation promotes cellulosic decomposition in ginger, thus significantly shorten the fermentation period of ginger.So lemon and adding of apple shorten ginger fermentation period, and make ginger ferment mouthfeel be improved significantly.In addition, the two adds according to special ratios, further improves the color and luster of prepared ginger ferment powder.
Preparation method of the present invention, adopts the technological means of " pull an oar respectively and then mix ", instead of " making beating after raw material mixing ".This is because the composition different (content of cellulose as ginger is high, and the skin of apple and lemon all not easily processes) of ginger, lemon and apple, different to the requirement of making beating; If mixing making beating, the different requirements of each raw material to making beating can not be met, be then not easy each raw material to break into slurry simultaneously.And pull an oar respectively, each raw material can be made fully to break into slurry on the one hand, slurries can be made to mix fully on the other hand and make particle in slurries thinner, easily control the quality of product.
Preparation method of the present invention, does not need during making beating to add water.
In the present invention, described saccharomycete, lactic acid bacteria and lactobacillus bulgaricus are commercial products (any businessman); Viable bacteria content is 100%.Wherein, saccharomycete to divide cellulose; Lactic acid bacteria decomposable asymmetric choice net protein and pectin; Lactobacillus bulgaricus decomposable asymmetric choice net protein, and there is the effect of regulating intestinal canal.
Present invention also offers the ginger ferment powder adopting above-mentioned preparation method to prepare, gingerol content is lower than 0.05wt%.
Beneficial effect:
1, improve the degree of depth of ginger, lemon and apple utilization rate and processing.Existing processing method adopts lemon and apple to carry out brewageing or allocating making enzyme liquid mostly, then removes the residue of fruit, causes the waste of nutritive loss and resource.
2, good product quality, gingerol content is low, unique flavor, nutritious, can preventing cold, beauty treatment, dispelling fatigue etc., and health care is strengthened greatly.
3, production method of the present invention is simple, fermentation period is short, cost is low, easy to use with carry, convenient transportation, easily store, long shelf-life is not perishable, is suitable for large-scale industrial production.
Detailed description of the invention
embodiment 1
(1) clean without the new ginger rotted, lemon and apple, respectively with beater making beating, then use high-shear homogenizer homogeneous 5 minutes, then according to new ginger: lemon: the part by weight mixing of apple=60:15:25, obtains mixed serum;
(2) 500 grams of mixed serums are got, add 50 grams of white sugar, starch 10 grams, sterilizing 15min under 100 DEG C of conditions, be cooled to 30 DEG C, add the zymophyte that 10g is made up of according to the mass ratio of 2:1:1 saccharomycete, lactic acid bacteria and lactobacillus bulgaricus, carry out aerobic fermentation in 30 DEG C, stop fermentation when the pH value of fermentation system arrives 4.0, obtain enzyme liquid; Required fermentation time is 18 days; In enzyme liquid, solid content is 45wt%;
(3) by enzyme liquid homogeneous in step (2), be concentrated into solid content and reach 50wt%, enter sprayer unit and carry out spraying dry; Obtain yellow ginger ferment powder, gingerol content 0.03wt%.Spray drying parameters is: feed temperature is 60 DEG C, and import wind-warm syndrome is 120 DEG C, outlet temperature 70 DEG C, and feed rate is 20mL/min.
embodiment 2
(1) clean without the new ginger rotted, lemon and apple, respectively with beater making beating, then use high-shear homogenizer homogeneous 10 minutes, then according to new ginger: lemon: the part by weight mixing of apple=60:15:25, obtains mixed serum;
(2) 500 grams of mixed serums are got, add 100 grams of white sugar, starch 5 grams, sterilizing 15min under 100 DEG C of conditions, be cooled to 30 DEG C, add the zymophyte that 25g is made up of according to the mass ratio of 2:1:1 saccharomycete, lactic acid bacteria and lactobacillus bulgaricus, carry out aerobic fermentation in 35 DEG C, stop fermentation when the pH value of fermentation system arrives 4.5, obtain enzyme liquid; Required fermentation time is 15 days; In enzyme liquid, solid content is 49wt%;
(3) by enzyme liquid homogeneous in step (2), be concentrated into solid content and reach 60wt%, enter sprayer unit and carry out spraying dry; Obtain yellow ginger ferment powder, gingerol content 0.02wt%.Spray drying parameters is: feed temperature is 70 DEG C, and import wind-warm syndrome is 140 DEG C, outlet temperature 80 DEG C, and feed rate is 30mL/min.
embodiment 3
(1) clean without the new ginger rotted, lemon and apple, respectively with beater making beating, then use high-shear homogenizer homogeneous 8 minutes, then according to new ginger: lemon: the part by weight mixing of apple=60:15:25, obtains mixed serum;
(2) 500 grams of mixed serums are got, add 70 grams of white sugar, starch 6 grams, sterilizing 15min under 100 DEG C of conditions, be cooled to 33 DEG C, add the zymophyte that 15g is made up of according to the mass ratio of 2:1:1 saccharomycete, lactic acid bacteria and lactobacillus bulgaricus, carry out aerobic fermentation in 33 DEG C, stop fermentation when the pH value of fermentation system arrives 4.3, obtain enzyme liquid; Required fermentation time is 17 days; In enzyme liquid, solid content is 46wt%;
(3) by enzyme liquid homogeneous in step (2), be concentrated into solid content and reach 55wt%, enter sprayer unit and carry out spraying dry; Obtain yellow ginger ferment powder, gingerol content 0.02wt%.Spray drying parameters is: feed temperature is 65 DEG C, and import wind-warm syndrome is 130 DEG C, outlet temperature 75 DEG C, and feed rate is 25mL/min.
comparative example 1
(1) clean without the new ginger rotted, lemon and apple, respectively with beater making beating, then use high-shear homogenizer homogeneous 8 minutes, then according to new ginger: lemon: the part by weight mixing of apple=60:15:25, obtains mixed serum;
(2) 500 grams of mixed serums are got, add 100 grams of white sugar, starch 5 grams, sterilizing 15min under 100 DEG C of conditions, be cooled to 33 DEG C, add the zymophyte that 25g is made up of according to the mass ratio of 2:1:1 saccharomycete, lactic acid bacteria and lactobacillus bulgaricus, carry out aerobic fermentation in 33 DEG C, stop fermentation when the pH value of fermentation system arrives 4.3, obtain enzyme liquid; Required fermentation time is 23 days; In enzyme liquid, solid content is 41wt%;
(3) by enzyme liquid homogeneous in step (2), be concentrated into solid content and reach 55wt%, enter sprayer unit and carry out spraying dry; Obtain flaxen ginger ferment powder, gingerol content 0.04wt%.Spray drying parameters is: feed temperature is 65 DEG C, and import wind-warm syndrome is 130 DEG C, outlet temperature 75 DEG C, and feed rate is 25mL/min.
comparative example 2
(1) clean without the new ginger rotted and apple, respectively with beater making beating, then use high-shear homogenizer homogeneous 8 minutes, then according to new ginger: the part by weight mixing of apple=60:25, obtains mixed serum;
(2) 500 grams of mixed serums are got, add 100 grams of white sugar, starch 5 grams, sterilizing 15min under 100 DEG C of conditions, be cooled to 33 DEG C, add the zymophyte that 25g is made up of according to the mass ratio of 2:1:1 saccharomycete, lactic acid bacteria and lactobacillus bulgaricus, carry out aerobic fermentation in 33 DEG C, stop fermentation when the pH value of fermentation system arrives 4.3, obtain enzyme liquid; Required fermentation time is 22 days; In enzyme liquid, solid content is 41wt%;
(3) by enzyme liquid homogeneous in step (2), be concentrated into solid content and reach 55wt%, enter sprayer unit and carry out spraying dry; Obtain flaxen ginger ferment powder; Gingerol content is 0.1wt%.Spray drying parameters is: feed temperature is 65 DEG C, and import wind-warm syndrome is 130 DEG C, outlet temperature 75 DEG C, and feed rate is 25mL/min.
comparative example 3
(1) clean without the new ginger rotted and lemon, respectively with beater making beating, then use high-shear homogenizer homogeneous 8 minutes, then according to new ginger: the part by weight mixing of lemon=60:15, obtains mixed serum;
(2) 500 grams of mixed serums are got, add 100 grams of white sugar, starch 5 grams, sterilizing 15min under 100 DEG C of conditions, be cooled to 33 DEG C, add the zymophyte that 25g is made up of according to the mass ratio of 2:1:1 saccharomycete, lactic acid bacteria and lactobacillus bulgaricus, carry out anaerobic fermentation in 33 DEG C, stop fermentation when the pH value of fermentation system arrives 4.3, obtain enzyme liquid; Required fermentation time is 33 days; In enzyme liquid, solid content is 39wt%;
(3) by enzyme liquid homogeneous in step (2), be concentrated into solid content and reach 55wt%, enter sprayer unit and carry out spraying dry; Obtain flaxen ginger ferment powder; Gingerol content 0.06wt%.Spray drying parameters is: feed temperature is 65 DEG C, and import wind-warm syndrome is 130 DEG C, outlet temperature 75 DEG C, and feed rate is 25mL/min.
comparative example 4
(1) clean without the new ginger rotted, with beater making beating, then use high-shear homogenizer homogeneous 8 minutes, obtain ginger slurry;
(2) 500 grams of ginger slurries are got, add 100 grams of white sugar, starch 5 grams, sterilizing 15min under 100 DEG C of conditions, be cooled to 33 DEG C, add the zymophyte that 25g is made up of according to the mass ratio of 2:1:1 saccharomycete, lactic acid bacteria and lactobacillus bulgaricus, carry out aerobic fermentation in 33 DEG C, stop fermentation when the pH value of fermentation system arrives 4.3, obtain enzyme liquid; Required fermentation time is 35 days; In enzyme liquid, solid content is 32wt%;
(3) by enzyme liquid homogeneous in step (2), be concentrated into solid content and reach 55wt%, enter sprayer unit and carry out spraying dry; Obtain flaxen ginger ferment powder; Gingerol content 0.12wt%.Spray drying parameters is: feed temperature is 65 DEG C, and import wind-warm syndrome is 130 DEG C, outlet temperature 75 DEG C, and feed rate is 25mL/min.
comparative example 5
(1) 500 grams of ginger slices are got, add 100 grams of white sugar, starch 5 grams, sterilizing 15min under 100 DEG C of conditions, be cooled to 33 DEG C, add the zymophyte that 25g is made up of according to the mass ratio of 2:1:1 saccharomycete, lactic acid bacteria and lactobacillus bulgaricus, carry out aerobic fermentation in 33 DEG C, when the pH value of fermentation system arrives 4.3, stop fermentation, obtain enzyme liquid (wherein, the weight of unfermentable ginger slice is about 60%); Required fermentation time is 40 days; In enzyme liquid, solid content is 20wt%;
(3) by enzyme liquid homogeneous in step (2), be concentrated into solid content and reach 55wt%, enter sprayer unit and carry out spraying dry; Obtain the ginger ferment powder of ecru; Gingerol content 0.2wt%.Spray drying parameters is: feed temperature is 65 DEG C, and import wind-warm syndrome is 130 DEG C, outlet temperature 75 DEG C, and feed rate is 25mL/min.
Claims (7)
1. a preparation method for ginger ferment, is characterized in that, comprises the steps:
(1) ginger, lemon and apple are pulled an oar respectively, then mix according to the weight ratio of 60:15:25, obtain mixed slurry;
(2) in 500 parts of mixed slurries, add 50-100 part white sugar and 5-10 part starch, in 100 DEG C of sterilizing 15min, add 10-25 part zymophyte after being cooled to 30 DEG C, carry out aerobic fermentation in 30-35 DEG C; Fermentation system pH value arrives 4.0-4.5, stops fermentation, obtains enzyme liquid; Described zymophyte is made up of saccharomycete, lactic acid bacteria and the lactobacillus bulgaricus mass ratio according to 2:1:1;
(3) enzyme liquid is carried out spraying dry, obtain ginger ferment powder.
2. preparation method according to claim 1, is characterized in that, carry out homogeneous after ginger, lemon and apple being pulled an oar respectively.
3. preparation method according to claim 1 or 2, is characterized in that, adds 100 parts of white sugar, starch 5 parts, 25 parts of zymophytes in 500 parts of mixed serums.
4. preparation method according to claim 3, is characterized in that, enzyme liquid through homogeneous, be concentrated into after solid content is 50 ~ 60wt% and carry out spraying dry.
5. preparation method according to claim 4, it is characterized in that, spray drying parameters is: feed temperature is 60 ~ 70 DEG C, and import wind-warm syndrome is 120 ~ 140 DEG C, outlet temperature 70 ~ 80 DEG C, and feed rate is 20 ~ 30mL/min.
6. the ginger ferment powder adopting preparation method described in any one in claim 1-5 to prepare.
7. ginger ferment powder according to claim 6, is characterized in that, gingerol content is lower than 0.05wt%.
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Cited By (12)
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| CN105495607A (en) * | 2015-11-27 | 2016-04-20 | 陕西师范大学 | Method for simultaneously preparing apple brandy and apple pulp enzyme powder by utilization of fresh apple pomace |
| CN105595357A (en) * | 2015-12-24 | 2016-05-25 | 广西良樱农业科技有限公司 | Ginger enzyme making method |
| CN105919080A (en) * | 2016-04-25 | 2016-09-07 | 王若森 | Cold preventing fresh ginger fermentation probiotic liquid and preparation method thereof |
| CN105942496A (en) * | 2016-04-29 | 2016-09-21 | 辽宁晟启昊天生物医药科技有限公司 | Ferment product with strong antioxidant activity and preparation method of ferment product |
| CN106472794A (en) * | 2016-10-12 | 2017-03-08 | 肥西久盛食品有限公司 | A kind of preparation method of the ginger powder for ginger candy |
| CN106579193A (en) * | 2017-02-16 | 2017-04-26 | 潍坊市华滨生物科技有限公司 | Preparation method and use of ginger fermentation liquid |
| CN107616492A (en) * | 2017-09-28 | 2018-01-23 | 陈永珍 | A kind of active ferment juice production process of strong bone |
| CN110801004A (en) * | 2019-11-15 | 2020-02-18 | 黑龙江惊哲森林食品集团有限公司 | Rose ferment powder for tonifying qi and blood and preparation method thereof |
| CN112273646A (en) * | 2020-09-27 | 2021-01-29 | 福建好日子食品有限公司 | Method for preparing ginger enzyme by fermenting ginger slices |
| CN114009756A (en) * | 2021-10-25 | 2022-02-08 | 阜阳市恒辕农副产品加工有限责任公司 | Curcuma parvum enzyme and preparation method thereof |
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| CN114041562A (en) * | 2021-10-25 | 2022-02-15 | 阜阳市恒辕农副产品加工有限责任公司 | Curcuma parvum enzyme probiotic noodle and production process thereof |
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| CN105495607A (en) * | 2015-11-27 | 2016-04-20 | 陕西师范大学 | Method for simultaneously preparing apple brandy and apple pulp enzyme powder by utilization of fresh apple pomace |
| CN105595357A (en) * | 2015-12-24 | 2016-05-25 | 广西良樱农业科技有限公司 | Ginger enzyme making method |
| CN105919080A (en) * | 2016-04-25 | 2016-09-07 | 王若森 | Cold preventing fresh ginger fermentation probiotic liquid and preparation method thereof |
| CN105942496A (en) * | 2016-04-29 | 2016-09-21 | 辽宁晟启昊天生物医药科技有限公司 | Ferment product with strong antioxidant activity and preparation method of ferment product |
| CN106472794A (en) * | 2016-10-12 | 2017-03-08 | 肥西久盛食品有限公司 | A kind of preparation method of the ginger powder for ginger candy |
| CN106579193A (en) * | 2017-02-16 | 2017-04-26 | 潍坊市华滨生物科技有限公司 | Preparation method and use of ginger fermentation liquid |
| CN107616492A (en) * | 2017-09-28 | 2018-01-23 | 陈永珍 | A kind of active ferment juice production process of strong bone |
| CN110801004A (en) * | 2019-11-15 | 2020-02-18 | 黑龙江惊哲森林食品集团有限公司 | Rose ferment powder for tonifying qi and blood and preparation method thereof |
| CN112273646A (en) * | 2020-09-27 | 2021-01-29 | 福建好日子食品有限公司 | Method for preparing ginger enzyme by fermenting ginger slices |
| CN114009756A (en) * | 2021-10-25 | 2022-02-08 | 阜阳市恒辕农副产品加工有限责任公司 | Curcuma parvum enzyme and preparation method thereof |
| CN114009472A (en) * | 2021-10-25 | 2022-02-08 | 阜阳市恒辕农副产品加工有限责任公司 | Curcuma parvum enzyme biscuit and preparation method thereof |
| CN114041562A (en) * | 2021-10-25 | 2022-02-15 | 阜阳市恒辕农副产品加工有限责任公司 | Curcuma parvum enzyme probiotic noodle and production process thereof |
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