CN106805189A - Original flavor ginger powder and preparation method thereof - Google Patents
Original flavor ginger powder and preparation method thereof Download PDFInfo
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- CN106805189A CN106805189A CN201710040362.7A CN201710040362A CN106805189A CN 106805189 A CN106805189 A CN 106805189A CN 201710040362 A CN201710040362 A CN 201710040362A CN 106805189 A CN106805189 A CN 106805189A
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- 241000234314 Zingiber Species 0.000 title claims abstract description 145
- 235000006886 Zingiber officinale Nutrition 0.000 title claims abstract description 144
- 235000008397 ginger Nutrition 0.000 title claims abstract description 144
- 239000000843 powder Substances 0.000 title claims abstract description 53
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 47
- 235000019634 flavors Nutrition 0.000 title claims abstract description 47
- 238000002360 preparation method Methods 0.000 title claims abstract description 38
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 25
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 239000002893 slag Substances 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 14
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- 238000003379 elimination reaction Methods 0.000 claims abstract description 6
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- 238000010009 beating Methods 0.000 description 3
- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 description 3
- 230000006837 decompression Effects 0.000 description 3
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- 239000004615 ingredient Substances 0.000 description 3
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- AIULWNKTYPZYAN-SFHVURJKSA-N (10)-Gingerol Chemical compound CCCCCCCCC[C@H](O)CC(=O)CCC1=CC=C(O)C(OC)=C1 AIULWNKTYPZYAN-SFHVURJKSA-N 0.000 description 1
- OQWKEEOHDMUXEO-UHFFFAOYSA-N (6)-shogaol Natural products CCCCCC=CC(=O)CCC1=CC=C(O)C(OC)=C1 OQWKEEOHDMUXEO-UHFFFAOYSA-N 0.000 description 1
- BCIWKKMTBRYQJU-INIZCTEOSA-N (8)-Gingerol Chemical compound CCCCCCC[C@H](O)CC(=O)CCC1=CC=C(O)C(OC)=C1 BCIWKKMTBRYQJU-INIZCTEOSA-N 0.000 description 1
- -1 1- ethyl Chemical group 0.000 description 1
- NJMWOUFKYKNWDW-UHFFFAOYSA-N 1-ethyl-3-methylimidazolium Chemical compound CCN1C=C[N+](C)=C1 NJMWOUFKYKNWDW-UHFFFAOYSA-N 0.000 description 1
- ZEASWHWETFMWCV-UHFFFAOYSA-N 7-O-(2-O-Acetyl-6-O-Methyl-beta-D-glucuronoside)-4',5,7-Trihydroxyflavone Natural products C=1C(O)=C(O)C2=C(O)C(=O)C=C(C3C(CC4=C(O)C=C(O)C=C4O3)OC(=O)C=3C=C(O)C(O)=C(O)C=3)C=C2C=1C1OC2=CC(O)=CC(O)=C2CC1OC(=O)C1=CC(O)=C(O)C(O)=C1 ZEASWHWETFMWCV-UHFFFAOYSA-N 0.000 description 1
- VSDUZFOSJDMAFZ-UHFFFAOYSA-N 8-gingerol Natural products COC(=O)C(N)CC1=CC=CC=C1 VSDUZFOSJDMAFZ-UHFFFAOYSA-N 0.000 description 1
- AIULWNKTYPZYAN-UHFFFAOYSA-N 810gingerol Natural products CCCCCCCCCC(O)CC(=O)CCC1=CC=C(O)C(OC)=C1 AIULWNKTYPZYAN-UHFFFAOYSA-N 0.000 description 1
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- 240000008415 Lactuca sativa Species 0.000 description 1
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- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
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- 241001464837 Viridiplantae Species 0.000 description 1
- OQWKEEOHDMUXEO-BQYQJAHWSA-N [6]-Shogaol Chemical compound CCCCC\C=C\C(=O)CCC1=CC=C(O)C(OC)=C1 OQWKEEOHDMUXEO-BQYQJAHWSA-N 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
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- CBMPTFJVXNIWHP-UHFFFAOYSA-L disodium;hydrogen phosphate;2-hydroxypropane-1,2,3-tricarboxylic acid Chemical compound [Na+].[Na+].OP([O-])([O-])=O.OC(=O)CC(O)(C(O)=O)CC(O)=O CBMPTFJVXNIWHP-UHFFFAOYSA-L 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
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- 239000010649 ginger oil Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
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- 231100000869 headache Toxicity 0.000 description 1
- WUJUYHMGDPTLMG-UHFFFAOYSA-N imidazol-2-ylacetic acid Chemical class OC(=O)CC1=NC=CN1 WUJUYHMGDPTLMG-UHFFFAOYSA-N 0.000 description 1
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- OJYLAHXKWMRDGS-UHFFFAOYSA-N zingerone Chemical compound COC1=CC(CCC(C)=O)=CC=C1O OJYLAHXKWMRDGS-UHFFFAOYSA-N 0.000 description 1
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 provides a kind of preparation method of original flavor ginger powder, and its preparation process is as follows：Prepare fresh ginger raw material, impurity elimination, clear water is cleaned, and is placed in after soaking 30min~60min in clear water, and ginger taking-up is beaten with beater, and gained slurry is transferred in vapor tight tank, adds cellulase, stirs evenly after fermentation；By filtering fermentation liquor, isolated ginger juice and ginger slag；It is stored refrigerated by ginger juice by after UHT treatment；Ginger slag is transferred in extractor, adds edible alcohol to extract 1~3 time, extract solution screen pack；Filtrate is concentrated under reduced pressure into after merging and obtains concentrate without alcohol taste substantially；Concentrate is mixed with the ginger juice for preserving, micro-wave vacuum obtains original flavor ginger powder.The preparation method that the present invention is provided, low production cost, ginger stock utilization is high, and the repeatable utilization of solvent that production process is produced, and environmentally friendly, process route is short, is adapted to industrialized production.
Description
Technical field
The present invention relates to technical field of food deep processing, and in particular to a kind of original flavor ginger powder and preparation method thereof.
Background technology
Ginger is the root tuber stem of ginger, it is among the people be strengthening the spleen and stomach, antiemetic good recipe, and have " panacea of vomitting " it
Reputation；Its distinctive " gingerol " energy stimulating gastrointestinal mucous membrane, makes gastrointestinal redness, and digestion power enhancing can be effectively treated and eat cold
Abdominal distension, stomachache, diarrhoea, vomiting that cool food is excessive and causes etc..Ginger is also used as effective antemetic of cancer chemotherapy, also
The symptoms such as headache, dizziness, the Nausea and vomiting of motion sickness can be alleviated, it is exactly this that many easily carsick people's customs take ginger
Reason, so, it is among the people with ginger carsickness-proof, seasick, or patch nei guan point is eaten, there is obvious effect.It is wet, cold ice and snow, water is subjected to
Cold invasion and attack, or after having eaten cold and cool thing, it is anxious that it is drunk with ginger decoction, blood can be promoted, cold-evil is dispersed, eliminate remake because human body is cold in time
Into various discomforts.In hot summer, because human saliva, gastric secretion can be reduced, thus influence appetite, if eaten before meals
Several gingers, can saliva stimulating, gastric juice and digestive juice secretion, increase gastrointestinal peristalsis, improve a poor appetite.Here it is it has often been said that
" winter eats radish, and the summer eats ginger ", the reason of " meal is not fragrant, eats ginger ".It is among the people also to spread saying for " ginger controlling all kinds of diseases and ailments ".
In recent years, with the continuous enhancing of people's health care consciousness, people increasingly understand that health is a kind of self responsibility, more
Many people begin to focus on the green plants resource of this dietotherapeutic of ginger.Some ginger products are appeared in the life of people,
Such as ginger dried meat, sugared ginger slices, ginger tea.Current Ginger Polysaccharide, gingerol, the extraction process of ginger oil are prepared using high-temperature technology mostly
The Ginger P.E product for obtaining.The color of products obtained therefrom is substantially deepened, and peculiar taste of the ginger raw material in addition to peppery is almost
Disappear, seriously reduce the application value of product.And in extraction process, the part such as a large amount of edible protein is lost
Abandon, certain burden is caused to environment, ginger raw material fails to be fully utilized, and resource causes certain waste.
CN 201410442134.9 discloses a kind of extracting method of ginger essential oil.The described method comprises the following steps：Ginger powder
Prepare：Fresh ginger is taken, is cut into slices, be put into 10~15min of immersion, powder after drying in the starch solution of mass concentration 0.5~0.9%
It is broken, cross 60~80 mesh sieves；It is prepared by enzymolysis liquid：Ionic liquid 1- ethyl -3- methyl is added to disodium hydrogen phosphate-citrate buffer solution
Imidazoleacetic acid salt ([Emim] OAc), is made into ion liquid system.Ginger powder adds to ion liquid system, and solid-liquid ratio is 1:10~1:
20g/mL, then enzyme activity is added than 2000~4000U/g cellulases, 40~50 DEG C of 3~5h of enzymolysis；3) extraction of essential oil：After reaction
System water-bath is gone out enzyme, 5~10min of ultrasonic extraction, microwave treatment, filtered through gauze, and centrifugation, standing removes a layer ionic liquid, is rotated,
Collection has strong fragrance grease, with anhydrous sodium sulfate drying, obtains ginger essential oil.Ginger raw material is not obtained sufficiently in the technique
Utilize, the waste of resource is caused to a certain extent, with certain limitation.
CN201610360499.6 is related to be extracted from ginger the technical field of essential oil, and more particularly to a kind of ginger essential oil is carried
Method is taken, is comprised the following steps：Ginger is chosen, peeling section is dried；Extract twice, extract merges laggard lower road work twice
Sequence, obtains final product primary ginger essential oil；Primary ginger essential oil feeding molecular distillation tank carries out vacuum distillation purifying condensation, finished product ginger essence
Oil.In extraction process, the part such as a large amount of edible protein is dropped the technique, and certain burden is caused to environment.
A kind of preparation methods of Ginger P.E of CN201210347916.5, it is characterised in that：Ginger is taken, with less than 20 DEG C
Water clean up, be cut into the thick ginger splices of 0.3-1cm, then pre-freeze 10-15h in the refrigerator-freezer below -20 DEG C, then cold in vacuum
Freeze-drying 40-55h in lyophilizer, in less than 20 DEG C low-temperature grindings into 60-100 mesh powder；Ginger powder is taken, 10-15 is added
The ethanol Microwave Extraction 1-5min of 80-95% is measured again, and by centrifugal treating, isolated supernatant is obtained final product extract solution.Extracting
During, the part such as a large amount of edible protein is dropped, and certain burden is caused to environment, and ginger raw material fails to be filled
The utilization for dividing, resource causes certain waste.
The content of the invention
In view of the shortcomings of the prior art, the present invention is necessary that providing one kind can effectively keep ginger original flavor, and can be by ginger
Raw material is fully used, environment amenable preparation method and by the method prepare original flavor ginger powder.
On the one hand, it is an object of the invention to provide a kind of preparation method of original flavor ginger powder, its preparation process is as follows：
A. fresh ginger raw material is prepared, impurity elimination, clear water is cleaned, and is placed in after soaking 30min~60min in clear water, by life
Ginger taking-up is beaten with beater, and gained slurry is transferred in vapor tight tank, adds cellulase, stirs evenly after fermentation；
B. by filtering fermentation liquor in step A, isolated ginger juice and ginger slag；By ginger juice by UHT (ultrahigh-temperature instants
Sterilizing) treatment after, it is stored refrigerated；Ginger slag is transferred in extractor, adds edible alcohol to extract 1~3 time, extract solution screen pack；
Filtrate is concentrated under reduced pressure into substantially without alcohol taste after merging；
C. concentrate in step B is mixed with the ginger juice for preserving, micro-wave vacuum obtains original flavor ginger powder.
Further, it is fine in the step A it is an object of the invention to provide a kind of preparation method of original flavor ginger powder
The consumption of the plain enzyme of dimension is 1%~5% of ginger weight after soaking.Further, the consumption of the cellulase is raw after immersion
2%, 3%, the 4% of Jiang Chongliang.
Further, it is an object of the invention to provide a kind of preparation method of original flavor ginger powder, the cellulase
Unit of activity is about 2000U/g.
Further, it is an object of the invention to provide a kind of preparation method of original flavor ginger powder, in the step A, hair
Ferment carries out held for some time at a certain temperature, and the uniform temperature is 40~60 DEG C, and the certain hour is 2~5 hours.
Further, it is an object of the invention to provide a kind of preparation method of original flavor ginger powder, in the step A, hair
Ferment carries out held for some time at a certain temperature, and the uniform temperature is 45,50 or 55 DEG C, the certain hour is 2,2.5,
3rd, 3.5,4,4.5 or 5 hours.
Further, it is raw in the step B it is an object of the invention to provide a kind of preparation method of original flavor ginger powder
Ginger juice is by after UHT treatment, stored refrigerated temperature is 0~5 DEG C.
Further, it is raw in the step B it is an object of the invention to provide a kind of preparation method of original flavor ginger powder
Ginger juice is by after UHT treatment, stored refrigerated temperature is 0,1,2,3,4 or 5 DEG C.
Further, it is an object of the invention to provide a kind of preparation method of original flavor ginger powder, in the step B, food
It is 80%~95% with the concentration of alcohol, the consumption of the edible alcohol is 5~15 times of gained ginger slag weight, during the extraction
Between be 1~3 hour, the filter screen is the filter screen of 200~300 mesh.
Further, it is an object of the invention to provide a kind of preparation method of original flavor ginger powder, in the step B, food
Be 80%, 85%, 90% or 95% with the concentration of alcohol, the consumption of the edible alcohol be gained ginger slag weight 5,6,10 or
15 times, the extraction time is 1,1.5,2 or 3 hours.
Further, it is an object of the invention to provide a kind of preparation method of original flavor ginger powder, in the step B, subtract
The temperature for pressing concentration is 40~50 DEG C.
Further, it is an object of the invention to provide a kind of preparation method of original flavor ginger powder, in the step C, institute
The condition for stating micro-wave vacuum is that drying temperature is 50~60 DEG C, and pressure is -0.085~-0.095MPa.
Further, it is micro- in the step C it is an object of the invention to provide a kind of preparation method of original flavor ginger powder
Crude product after ripple vacuum drying obtains original flavor ginger powder by crossing 80 mesh sieves after pulverizer crushing.
On the one hand, it is an object of the invention to provide a kind of original flavor prepared with preparation method of the present invention
Ginger powder.
On the other hand, the present invention provides a kind of original flavor ginger powder of the method for the invention preparation and is preparing food, health care
Application in product or medicine.
Compared with prior art, the invention has the advantages that：
1. fresh ginger is used, and by broken, collection enzymolysis slurries, nutritional ingredient is retained, particularly therein
The water miscible composition such as protein；
2. in production technology, the degraded and treatment of each composition are carried out under conditions of low temperature, and microwave treatment
Time is short, is effectively retained nutritional ingredient；Cellulase is effectively discharged the active ingredient in ginger, improves each nutritional ingredient
The extraction rate of transform；
3. the molten part of water portion and alcohol in processing procedure retains so that the original local flavor of ginger retains simultaneously, water
The raw material that molten part is brought, may be such that ginger raw material makes full use of, and gained original flavor ginger powder need not add any auxiliary material i.e.
Can embody in the form of a powder.
Technique of the invention causes that the original flavor of ginger keeps to greatest extent, the lighter color of product, in extraction process, greatly
Measure the part such as edible protein to be utilized, ginger raw material can be fully utilized, can be used to develop the efficient cancer of low toxicity
Disease prophylactic, functional food, medicine etc., compared to traditional zingiber processes Application way, added value of product is improved, and is suitable to industrial big rule
Mould is produced.
In addition, the preparation method that the present invention is provided is simple, low production cost, utilization rate is high, and production process generation
Solvent is repeatable to be utilized, and environmentally friendly, process route is short, is adapted to industrialized production.
Specific embodiment
With specific embodiment, the present invention is further illustrated below, but the present invention is not limited by following embodiments.
Those skilled in the art can use for reference present disclosure, be suitably modified technological parameter realization.In particular, it is all similar
Replacement and change it is apparent to those skilled in the art, they are considered as being included in the present invention.The present invention
Method and application be described by preferred embodiment, related personnel can substantially not depart from present invention, essence
Realize and apply skill of the present invention to method described herein and using being modified or suitably changing with combining in god and scope
Art.
Embodiment 1
The preparation technology of original flavor ginger powder is as follows：
A, fresh ginger raw material, impurity elimination after clear water is cleaned, is placed in clear water to soak 30 minutes and takes out 100KG gingers, with beating
Pulp grinder breaks into screened stock；Slurry is transferred in 500L vapor tight tanks, adds 2KG cellulases (unit of activity is about 2000U/g), is stirred
It is even, in insulation 3 hours at 50 DEG C；
B, by filtering fermentation liquor in step a, isolated 26.5KG ginger juices and 73.2KG ginger slags；Ginger juice is by UHT
Treatment is after stored refrigerated at 4 DEG C；Ginger slag is transferred in extractor, be separately added into 8 times of ginger slag volumes concentration difference 95%,
80%th, 80% edible alcohol is extracted 3 times in lower normal temperature, and each 1.5h, extract solution crosses 300 mesh filter screens；Filtrate decompression is concentrated into
Substantially without alcohol taste, 5.3KG concentrates are obtained；
C, concentrate in step b is mixed with ginger juice after treatment, micro-wave vacuum (55 DEG C, -0.085~-
0.095MPa), 80 eye mesh screens were crushed, (total gingerol content is to obtain the light yellow Ginger P.E powder of 10.6KG
8.60%), the gingerol rate of transform is 94.1%.
Embodiment 2
The preparation technology of original flavor ginger powder is as follows：
A, fresh ginger raw material, impurity elimination after clear water is cleaned, is placed in clear water to soak 45 minutes and takes out 100KG gingers, with beating
Pulp grinder breaks into screened stock；Slurry is transferred in 500L vapor tight tanks, adds 4KG cellulases (unit of activity is about 2000U/g), is stirred
It is even, in insulation 4 hours at 45 DEG C；
B, by filtering fermentation liquor in step a, isolated 27.1KG ginger juices and 71.8KG ginger slags；Ginger juice is by UHT
After stored refrigerated at 4 DEG C, ginger slag is transferred in extractor for treatment, be separately added into 6 times of concentration of ginger slag volume for 95%,
85%th, 85% edible alcohol is extracted 3 times in lower normal temperature, and each 1.5h, extract solution crosses 300 mesh filter screens；Filtrate decompression is concentrated into
Substantially without alcohol taste, 6.0KG concentrates are obtained；
C, concentrate in step b is mixed with ginger juice after treatment, micro-wave vacuum (60 DEG C, -0.085~-
0.095MPa), 80 eye mesh screens were crushed, (total gingerol content is to obtain the light yellow Ginger P.E powder of 10.9KG
8.33%), the gingerol rate of transform is 93.7%.
Embodiment 3
The preparation technology of original flavor ginger powder is as follows：
A, fresh ginger raw material, impurity elimination after clear water is cleaned, is placed in clear water to soak 60 minutes and takes out 300KG gingers, with beating
Pulp grinder breaks into screened stock；Slurry is transferred in 500L vapor tight tanks, adds 9KG cellulases (unit of activity is about 2000U/g), is stirred
It is even, in insulation 2.5 hours at 55 DEG C；
B, by filtering fermentation liquor in step a, isolated 83.6KG ginger juices and 220.8KG ginger slags；Ginger juice is by UHT
Treatment is after stored refrigerated at 4 DEG C；Ginger slag is transferred in extractor, be separately added into 10 times of concentration of ginger slag volume for 90%,
80%th, 80% edible alcohol is extracted 3 times in lower normal temperature, and each 1.5h, extract solution crosses 300 mesh filter screens；Filtrate decompression is concentrated into
Substantially without alcohol taste, 15.5KG concentrates are obtained；
C, concentrate in step b is mixed with ginger juice after treatment, micro-wave vacuum (50 DEG C, -0.085~-
0.095MPa), 80 eye mesh screens were crushed, (total gingerol content is to obtain the light yellow Ginger P.E powder of 33.1KG
8.17%), the gingerol rate of transform is 93.0%.
Embodiment 4
The each component relative amount and product sensory of Ginger P.E under different process and original flavor ginger powder of the invention
Compare：Concrete technology and comparison
It is as follows：
Numbering I is the technology of the present invention；
Numbering II after drying, is crushed for fresh ginger, adds 8 times of volume 85 DEG C of 80% ethanol refluxing extractions 3 times, 1.5
Hour/time, extract solution is concentrated under reduced pressure (temperature is no more than 70 DEG C) with 300 mesh sieve net filtrations, merging filtrate, is vacuum dried (temperature
Control is below 65 DEG C)；
Numbering III after drying, is crushed for fresh ginger, adds 10 times of EtOH Sonicate normal temperature of volume 80% to extract 3 times, when
Between be respectively 2.0,1.5,1.0 hours, 300 mesh sieve net filtrations of extract solution, amalgamation liquid is concentrated under reduced pressure (temperature is no more than 70 DEG C),
Vacuum drying (temperature control is below 65 DEG C).
The ratio of each gingerol composition under the different process of table 1
The relative amount of each component can be seen that 6- ginger in the original flavor ginger powder prepared by the technique of numbering I from table 1
The relative amount of phenol, 8-gingerol and 10-gingerol is higher than the relative amount of technique II and technique III, the technique side for illustrating the application
Original composition of original flavor ginger powder prepared by method (numbering I) retains than more complete, accessory substance (E)-1-(4-hydroxy-3-methoxyphenyl)dec-4-en-3-one, 8- salad oils, 10- ginger
The relative amount of alkene phenol and zingiberone is few, illustrates the product of the application in technical process, and ginger existing product is in processing procedure
It is oxidized and degraded destruction is few.
Ginger P.E sensory under the different process of table 2
After powder is dissolved in water from table 2, it can be seen that the bottom of original flavor ginger powder prepared by the process of the application sinks
Form sediment fewer, dissolve more in water, it is water-soluble more；Illustrate that the original flavor of original flavor ginger powder prepared by the application technique is retained as
Divide many.
The preferred embodiments of the present invention are the foregoing is only, is not intended to limit the invention, for the skill of this area
For art personnel, the present invention can have various modifications and variations.It is all within the spirit and principles in the present invention, made any repair
Change, equivalent, improvement etc., should be included within the scope of the present invention.
Claims (10)
1. a kind of preparation method of original flavor ginger powder, its preparation process is as follows：
A. fresh ginger raw material is prepared, impurity elimination, clear water is cleaned, and is placed in after soaking 30min~60min in clear water, and ginger is taken
Go out and be beaten with beater, gained slurry is transferred in vapor tight tank, add cellulase, stir evenly after fermentation；
B. by filtering fermentation liquor in step A, isolated ginger juice and ginger slag；By ginger juice by after UHT treatment, refrigeration is protected
Deposit；Ginger slag is transferred in extractor, adds edible alcohol to extract 1~3 time, extract solution screen pack；Filtrate is concentrated under reduced pressure after merging
To without alcohol taste, obtaining concentrate substantially；
C. concentrate in step B is mixed with the ginger juice for preserving, micro-wave vacuum obtains original flavor ginger powder.
2. the preparation method of a kind of original flavor ginger powder according to claim, in the step A, the consumption of cellulase is
The 1%~5% of ginger weight after immersion.
3. a kind of preparation method of the original flavor ginger powder according to claim, in the step A, ferments at a certain temperature
Held for some time is carried out, the uniform temperature is 40~60 DEG C, and the certain hour is 2~5 hours.
4. the preparation method of a kind of original flavor ginger powder according to claim, in the step B, ginger juice by UHT at
After reason, stored refrigerated temperature is 0~5 DEG C.
5. the preparation method of a kind of original flavor ginger powder according to claim, in the step B, the concentration of edible alcohol is
80%~95%, the consumption of the edible alcohol is 5~15 times of gained ginger slag weight, and the extraction time is 1~3 hour,
The filter screen is the filter screen of 200~300 mesh.
6. the preparation method of a kind of original flavor ginger powder according to claim, in the step B, temperature concentrated under reduced pressure is
40~50 DEG C.
7. the preparation method of a kind of original flavor ginger powder according to claim, in the step C, the micro-wave vacuum
Condition be, drying temperature be 50~60 DEG C, pressure be -0.085~-0.095MPa.
8. the preparation method of a kind of original flavor ginger powder according to claim, in the step C, after micro-wave vacuum
Crude product obtains original flavor ginger powder by crossing 80 mesh sieves after pulverizer crushing.
9. a kind of original flavor ginger powder prepared with any described preparation method of claim 1~8.
10. the original flavor ginger powder that prepared by a kind of any described preparation method of utilization claim 1~8 is preparing food, health care
Application in product or medicine.
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| 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 |
| 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 |
| CN108740636A (en) * | 2018-05-16 | 2018-11-06 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of extraction process of ginger juice |
| CN114304447A (en) * | 2022-01-14 | 2022-04-12 | 北京极暖网络科技有限公司 | Liquid beverage capable of promoting discharge of combustion, resisting fat and oil and producing warm feeling when taken |
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| 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 |
| CN108740636A (en) * | 2018-05-16 | 2018-11-06 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of extraction process of ginger juice |
| 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 |
| CN114304447A (en) * | 2022-01-14 | 2022-04-12 | 北京极暖网络科技有限公司 | Liquid beverage capable of promoting discharge of combustion, resisting fat and oil and producing warm feeling when taken |
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