CN108838058A - A kind of automatic screen-dividing machine of ginger - Google Patents
A kind of automatic screen-dividing machine of ginger Download PDFInfo
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- CN108838058A CN108838058A CN201810756650.7A CN201810756650A CN108838058A CN 108838058 A CN108838058 A CN 108838058A CN 201810756650 A CN201810756650 A CN 201810756650A CN 108838058 A CN108838058 A CN 108838058A
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B07—SEPARATING SOLIDS FROM SOLIDS; SORTING
- B07B—SEPARATING SOLIDS FROM SOLIDS BY SIEVING, SCREENING, SIFTING OR BY USING GAS CURRENTS; SEPARATING BY OTHER DRY METHODS APPLICABLE TO BULK MATERIAL, e.g. LOOSE ARTICLES FIT TO BE HANDLED LIKE BULK MATERIAL
- B07B1/00—Sieving, screening, sifting, or sorting solid materials using networks, gratings, grids, or the like
- B07B1/18—Drum screens
- B07B1/22—Revolving drums
Abstract
The present invention provides a kind of automatic screen-dividing machine of ginger, mainly by sorting cylinder and its driving and transmission mechanism, discharging mechanism at：The sorting cylinder is tiltedly mounted in rack, and multiple graded regions are arranged, and the identical kidney-shaped mesh of specification is equipped in each graded region, and the kidney-shaped mesh of each graded region is distributed according to sequence from small to large；The driving and transmission mechanism include rack-mounted motor, worm reduction gear, pinion gear and the gear wheel for being fixed on sorting cylinder cylinder one end；The discharging mechanism device is made of, each position for slipping hopper is corresponding with each graded region below sorting cylinder cylinder multiple hoppers that slip stretched out from sorting cylinder cylinder side.The automatic screen-dividing machine of the ginger of the application can be applied to the screening of ginger product and classification is handled, and improve the production efficiency and product quality of instant flavour ginger.
Description
Technical field
The invention belongs to machinery fields, are related to a kind of screen-dividing machine, and in particular to a kind of automatic screen-dividing machine of ginger.
Background technique
The size to fruits and vegetables, grade is needed to be screened and be classified in the manufacturing process of various fruit and vegetable foods, with
Improve the appearance and value of finished product.Particularly with ginger this kind of product, after cleaning, each minor matters fracture separation, at classification
Reason is particularly important, and is facilitated processing and is improved its added value and the market competitiveness.Common fruits and vegetables screen-dividing machine is applied substantially to
The relatively fixed fruit of the characters such as apple, peach, fruit/vegetable in irregular shape this kind of for ginger cannot achieve automation sieve
Choosing and classification.Sieving and grading is typically manually carried out currently, being classified to ginger, efficiency is lower, large labor intensity,
And it be easy to cause secondary pollution.Therefore, the screen-dividing machine for developing a kind of ginger is imperative.
Ginger also known as ground is pungent, Bailayun, another name for ginger, belongs to the rhizome of Zingiber herbaceos perennial.In Central China, the southeast to west
It widely cultivates in south.China is world's ginger yield and the most country of export volume, be from head to foot it is precious, containing multiple beneficial ingredient,
Great value of exploiting and utilizing.Ginger component is because kind and producing region differ greatly, and Rhizoma Zingiberis Recens volatile oil content 1.0%~2.7%, acetone mentions
Take object content 3.9%~9.3%, crude fiber content 4.8%~9.8%, content of starch 40.4%~59.0%.Rhizoma Zingiberis Recens volatile oil master
Wanting ingredient is terpenoid substance, and the main component of gingerol is gingerol, salad oil, zingiberone phenols etc., have now been found that ginger oil and
Gingerol contains 100 multiple compounds.Also containing nutrition needed by human such as protein, vitamin and various trace elements in ginger
Element.
Ginger performer key player in people's daily life is the pungent seasoning vegetable of perfume generallyd use in culinary art, has
The title of " ancestral in dish ", ginger can make dish taste faint scent palatable, and the smelling of fish or mutton can be removed by burning matelote meat with ginger, and fresh adding adds perfume (or spice).In addition, raw
Ginger also has multiple pharmacological effect,《Compendium of Materia Medica》It explains, " ginger, it is pungent without labor, it uncharms and wards off evil, life is eaten, it eats raw, vinegar, sauce, grain,
Salt, honey, which is decocted, to be reconciled, without it is unsuitable it, can hide can eat, can fruit can medicine, benefit is broad." ginger belongs to drugs for dispelling internal cold (cold-dispelling drug)：Middle benefit gas
Cold dispelling, recover Yang and smooth venation, warm lungization be soft, eliminating dampness dissolving phlegm, for treating the nausea of deficiency-cold in spleen and stomach, abdominal pain, diarrhea.Foreign study hot spot
In terms of the pharmacological action for being concentrated mainly on ginger, discovery ginger active constituent treats cardiovascular disease, analgesia, town to blood pressure lowering
Cough etc. is effective in cure；Ginger supercritical fluid extraction object also has the function of inhibiting pneumonia.
The high temperature of ginger in cooking is easily destroyed the effective components such as gingerol, greatly reduce ginger itself have it is a variety of
Bioactivity.On the other hand, ginger is directly edible, has special ginger pungent, and ordinary consumer is difficult to receive.Another party
Face, ginger has season particularity, when ginger high-volume lists, it is difficult to save, summer be easy to cause rhizoma zingiberis atrophy, nutritional ingredient
It is serious to be lost；Winter is easily freezing rotten, and rotten rotten ginger is toxic, cannot eat.In order to improve the surcharge of ginger, extends and protect
The phase of depositing has numerous food enterprises to be dedicated to for ginger being applied in ready-to-eat food, specifically there is ginger tea, ginger wine, ginger splices, ginger sugar etc., but
To the processing of ginger, there are more problems in process of production for these food.
Ginger food can not really avoid the ginger pungent of ginger on the market at present, and the conflict psychology of consumer is still larger,
Marketing effect causes anxiety；On the other hand, in food processing process, effective components of ginger is destroyed, dehumidifying of warding off the cold
Effect substantially reduces.If patent CN103404822B discloses the crisp ginger splices of a kind of ginger splices processing method and its production, pass through drift
Boiling hot, acidleach and desalination depickling treatment process obtain crisp ginger splices, although wherein blanching technique can remove the acid of part ginger,
But the nutriments such as gingerol, the vitamin in ginger are also destroyed simultaneously.Patent application CN104431906A discloses one kind
The manufacture craft of shredded ginger, including cleaning, decortication, chopping, pickling, desalination, blanching, immersion, fermentation step are steeped, drift is equally contained
Step is scalded, it is unfavorable for the reservation of ginger nutritional ingredient.Therefore, how in the manufacturing process of ginger product, to the maximum extent
The taste bring sense of discomfort of ginger is reduced, while guaranteeing the nutritive value of ginger, it is current for promoting effective component to play a role
The problem of urgent need to resolve.
Summary of the invention
The present invention provides a kind of ginger screen-dividing machine, it can be realized irregular shape in ginger and carry out automatic sub-sieve, significantly
The efficiency of sizing screening is provided, the surcharge of ginger class product is improved.
Specifically, the present invention provides a kind of ginger graded screening machine, mainly by sorting cylinder and its driving and transmission mechanism,
Discharging mechanism composition：The sorting cylinder is tiltedly mounted in rack, and higher end is feed inlet, on the sorting cylinder cylinder
Multiple graded regions are set, are equipped with the identical kidney-shaped mesh of specification, since feed inlet, the kidney-shaped of each graded region in each graded region
Mesh is distributed according to sequence from small to large, and sorting cylinder cylinder one end is fixed in gear wheel inner hole, the classification rolling
Cylinder cylinder both ends are equipped with the support roller group in backing ring and rack and cooperate, and support the circular motion of the sorting cylinder；
The driving and transmission mechanism include rack-mounted motor, worm reduction gear, pinion gear and are fixed on
The gear wheel of sorting cylinder cylinder one end；
The discharging mechanism device slips material from what sorting cylinder cylinder side was stretched out below sorting cylinder cylinder, by multiple
Bucket composition, each position for slipping hopper are corresponding with each graded region.
Further, the graded region on the sorting cylinder cylinder is four.
Further, the specification of the four graded region kidney-shapeds mesh long axis × short axle is：The kidney-shaped net of first graded region
Hole size is 5.0 × 1.2cm, and the kidney-shaped mesh size of the second graded region is 5.0 × 1.8cm, the kidney-shaped mesh of third graded region
Size is 5.0 × 1.8cm, and the kidney-shaped mesh size of the 4th graded region is 5.0 × 2.4cm.
Based on the defect of the above-mentioned prior art, the present invention is aided with by addition fructus lycii, milk powder and the acid of ginger
Motherwort and rose improve the effect of the activating microcirculation and removing stasis medicinal of ginger, and the instant flavour ginger good mouthfeel provided is easy to carry, especially suitable
People's daily consumption raw in zoarium, siltation is unsmooth.
The present invention provides a kind of instant flavour ginger comprising ginger, fructus lycii, milk powder, salt, monosodium glutamate, citric acid, stevioside
Glucoside, potassium sorbate and pigment.
Further, the instant flavour ginger in parts by weight, including 70-90 portions of gingers, 20-37 parts of fructus lyciis, 3-7
Part milk powder, 8-13 portions of salt, 3-7 portions of monosodium glutamates, 5-14 parts of citric acids, 2-9 parts of steviosides, 0.1-1 parts of potassium sorbates and 0.1-1 parts
Pigment.
Further, the instant flavour ginger further includes motherwort and rose.
Further, the instant flavour ginger in parts by weight, including following components：70-90 parts of gingers, 20-37
Part fructus lycii, 3-7 portions of milk powder, 23-29 portions of motherworts, 11-17 portions of roses, 8-13 portions of salt, 3-7 portions of monosodium glutamates, 5-14 parts of citric acids, 2-
9 parts of steviosides, 0.1-1 parts of potassium sorbates and 0.1-1 parts of pigments.
Further, the instant flavour ginger in parts by weight, including 75-85 portions of gingers, 25-30 portions of fructus lyciis,
4-6 portions of milk powder, 25-26 portions of motherworts, 13-15 portions of roses, 10-12 portions of salt, 4-6 portions of monosodium glutamates, 7-10 parts of citric acids, 4-7 parts of sweet teas
Synanthrin glucoside, 0.3-0.8 part potassium sorbate and 0.3-0.8 parts of pigments.
Further, the pre-treating method of the fructus lycii includes the following steps：
(1) drying of Chinese wolfberry, crushing, extracting in water；
(2) ethyl alcohol is added after supernatant concentration to staticly settle；
(3) sediment wash, decoloration to get.
Further, the pre-treating method of the fructus lycii includes the following steps：
(1) fructus lycii in 50-60 DEG C of drying, crush, cross 60-100 mesh, add 10-12 times of water in 70-90 DEG C of extraction 2-3h,
It extracts 2-3 times；
(2) 3-5 times of dehydrated alcohol is added after supernatant is concentrated under reduced pressure and staticly settles 24-30h in 4-8 DEG C；
(3) sediment is washed 2-3 times with dehydrated alcohol, is decolourized 2-3 times with acetone, and vacuum drying obtains polysaccharides coarse powder；
(4) polysaccharides coarse powder is dissolved in water, and is made into the solution of 10-15mg/ml, and dialyse 24-30h；
(5) solution is concentrated after dialysing, and is freeze-dried to obtain the final product.
Further, the processing method of the motherwort is：Motherwort is dried, and is added water to cook, supernatant concentration to get.
Further, the processing method of the motherwort is：Motherwort is dried, and 2-4h, supernatant concentration are added water to cook
Relative density be 1.2-1.5 (25 DEG C) medicinal extract to get.
Further, the rose uses roseleaf part, and specific processing method is：Roseleaf dries, at irradiation
Reason.
Further, the radiation treatment uses60Co- gamma-radiation 2-3h, irradiation dose 2-4kGy.
The present invention also provides a kind of preparation methods of instant flavour ginger comprising following steps：
(1) salt marsh：It is pulled out after ginger is cleaned plus salt salt marsh from salt marsh pond, peeling, screen-dividing machine screening；
(2) desalination：Circulating water impregnates shredded ginger；
(3) it cleans：Ginger is cleaned, chopping, obtains salt marsh shredded ginger；
(4) ingredient：Salt, citric acid add water that pickling liquid is made；Milk powder, fructus lycii, pigment, stevioside, potassium sorbate, lemon
Lemon acid and salt dissolution, are made into soup；
(5) acid is adjusted in pickling：Shredded ginger mixes immersion with pickling liquid, drains；
(6) pack plus soup：Shredded ginger pack, and be added step (4) configuration soup to get.
It further, can also include biological enzymolysis step after ginger cleaning in the step (1).
Further, ginger is digested using cellulase in the step (1), the cellulase and ginger
Mass ratio be 1:0.2-0.5 digests 2-4h.
Further, in the step (1), adding the salinity of salt salt marsh is 20-25%.
Further, in affiliated step (1), adding the salinity of salt salt marsh is 22-23%.
Further, circulating water impregnates desalination 3-5h in the step (2), and shredded ginger salinity is made to drop to 1-5%.
Further, circulating water impregnates desalination 4h in the step (2).
Further, shredded ginger salinity drops to 2-3% in the step (2).
Further, the purpose cleaned in the step (3) is the dirt and impurity that removes ginger and may adhere to, when chopping
It is first cut into the ginger splices of 2-3mm thickness, then is cut to diameter 2.5-3.5mm, the shredded ginger of length 4-5cm.
Further, salt, citric acid add 8-15 times of volume of water that pickling liquid is made in the step (4)；Milk powder, fructus lycii,
Pigment, D-sorbite, potassium sorbate, citric acid and salt add 8-15 times of volume of water dissolution, are made into soup.
Further, it is 1.0-3.0 that soup, which adjusts pH, in the step (4).
Further, shredded ginger and salt marsh liquid impregnate 6-8h in the step (5), control shredded ginger pH≤3.5, salinity 0.5-
1.0%.
Further, the roseleaf that Herba Leonuri extractum can be also added in the step (5) and dry.
Further, the quality that soup is added in the step (6) is 4-8 times of shredded ginger.
Beneficial effects of the present invention：
(1) present invention passes through addition fructus lycii and milk powder, and combining citric acid, can effectively neutralize the acid in ginger,
Addition stevioside is sweetener, and instead of traditional white sugar, the sweeteners such as D-sorbite utilize the sweet taste of stevioside and slight
Astringent taste and peppermint alcohol taste further neutralize the acid in ginger, improve the mouthfeel of product.
(2) present invention can also add motherwort and rose, act synergistically with ginger, and bigger performance ginger is improving women pain
Effect through aspect.
(3) preparation process of the present invention avoids high-temperature process from leading to the loss of ginger active constituent, but uses fructus lycii and milk
Powder cooperates the acid in the mode of citric acid and in ginger, substantially increases the nutritive value of product.
(4) salinity of strict control salt marsh in preparation process of the present invention, the time of desalination, soup the technological parameters such as pH,
And high temperature sterilization is avoided, the nutritional ingredient of microbial reproduction and high temperature ginger can be inhibited by tune acid processing,
Guarantee the mouthfeel that finished product has had simultaneously.
(5) present invention can also add cellulase in preparation engineering and pre-process to ginger, destroy fine in ginger
Structure is tieed up, so that subsequent salting process, salinity is easier to penetrate into inside ginger, salt marsh better effect, further promotes food mouth
Sense.
Specific embodiment
1 instant flavour ginger of embodiment and its preparation process
Formula：70 portions of gingers, 37 portions of fructus lyciis, 3 portions of milk powder, 8 portions of salt, 3 portions of monosodium glutamates, 5 parts of citric acids, 2 parts of steviosides, 1
Part potassium sorbate and 0.1 part of pigment.
Preparation method：
(1) fructus lycii pre-processes：
1. fructus lycii crosses 80 meshes in 55 DEG C of drying, crushing, adds 12 times of water in 80 DEG C of extraction 3h, extract 2 times；
2. supernatant is added 3 times of dehydrated alcohols after being concentrated under reduced pressure and staticly settles for 24 hours in 4 DEG C；
3. sediment is washed 3 times with dehydrated alcohol, decolourized 3 times with acetone, vacuum drying obtains polysaccharides coarse powder；
4. polysaccharides coarse powder is dissolved in water, it is made into the solution of 12mg/ml, dialyse 30h；
5. solution is concentrated after dialysis, it is freeze-dried to obtain the final product.
(2) salt marsh：Ginger adds cellulase to digest ginger, and the mass ratio of the cellulase and ginger is 1:
0.3, digest 3h.It is cleaned, plus salt salt marsh after salinity reach 23% be after pulled out from salt marsh pond, peeling, screen-dividing machine screening, be packed into
Plastic barrel；
(3) desalination：Circulating water impregnates desalination 3h, so that salinity is dropped to 5%, ginger is pulled out from plastic barrel；
(4) chopping is cleaned：Ginger is put into roller cleaning and is scrubbed, the dirt that may adhere in ginger is removed
And impurity.Then ginger is sent into bubble high water washer through conveyer belt, carries out secondary fine cleaning, then sliced machine cutting
It is about the thin slice of 2-3mm at thickness, ginger slice, which is sent on picking belt, selects product and foreign matter in irregular shape, then
It is cut into diameter 2.5-3.5mm or so through filament cutter, the shredded ginger of length 4-5cm is packed into plastic barrel, spare；
(5) ingredient：Salt, citric acid add 12 times of volume of water that salt marsh liquid is made；Fructus lycii, pigment, stevioside after milk powder, processing
Glucoside, potassium sorbate, citric acid and salt add 12 times of volume of water dissolutions of water, are made into soup, control its pH1.0-3.0；
(6) acid is adjusted in pickling：Shredded ginger is mixed with salt marsh liquid impregnates 7h, controls shredded ginger pH value≤3.5, salinity 0.8% drains；
(7) pack plus soup：After shredded ginger is selected, pack, and the soup of step (5) configuration is added, the soup quality is
7 times of shredded ginger, sealing, after metal detection, qualified products vanning to get.
2 instant flavour ginger of embodiment and its preparation process
Formula：75 portions of gingers, 20 portions of fructus lyciis, 7 portions of milk powder, 13 portions of salt, 7 portions of monosodium glutamates, 7 parts of citric acids, 7 parts of steviosides,
0.1 part of potassium sorbate and 1 part of pigment.
Preparation method：
(1) fructus lycii pre-processes：
1. fructus lycii sieves with 100 mesh sieve in 60 DEG C of drying, crushing, adds 10 times of water in 90 DEG C of extraction 2h, extract 3 times；
2. supernatant is added 4 times of dehydrated alcohols after being concentrated under reduced pressure and staticly settles 26h in 6 DEG C；
3. sediment is washed 3 times with dehydrated alcohol, decolourized 3 times with acetone, vacuum drying obtains polysaccharides coarse powder；
4. polysaccharides coarse powder is dissolved in water, it is made into the solution of 12mg/ml, dialyse 26h；
5. solution is concentrated after dialysis, it is freeze-dried to obtain the final product.
(2) salt marsh：Ginger adds cellulase to digest ginger, and the mass ratio of the cellulase and ginger is 1:
0.2, digest 4h.It is cleaned, plus salt salt marsh after salinity reach 25% be after pulled out from salt marsh pond, peeling, screen-dividing machine screening, be packed into
Plastic barrel；
(3) desalination：Circulating water impregnates desalination 5h, so that salinity is dropped to 3%, ginger is pulled out from plastic barrel；
(4) chopping is cleaned：Ginger is put into roller cleaning and is scrubbed, the dirt that may adhere in ginger is removed
And impurity.Then ginger is sent into bubble high water washer through conveyer belt, carries out secondary fine cleaning, then sliced machine cutting
It is about the thin slice of 2-3mm at thickness, ginger slice, which is sent on picking belt, selects product and foreign matter in irregular shape, then
It is cut into diameter 2.5-3.5mm or so through filament cutter, the shredded ginger of length 4-5cm is packed into plastic barrel, spare；
(5) ingredient：Salt, citric acid add 15 times of volume of water that salt marsh liquid is made；Fructus lycii, pigment, stevioside after milk powder, processing
Glucoside, potassium sorbate, citric acid and salt add 12 times of volume of water dissolutions of water, are made into soup, control its pH2.0；
(6) acid is adjusted in pickling：Shredded ginger is mixed with salt marsh liquid impregnates 8h, controls shredded ginger pH value≤2.0, salinity 1.0% drains；
(7) pack plus soup：After shredded ginger is selected, pack, and the soup of step (5) configuration is added, the soup quality is
4 times of shredded ginger, sealing, after metal detection, qualified products vanning to get.
3 instant flavour ginger of embodiment and its preparation process
Formula：90 portions of gingers, 22 portions of fructus lyciis, 6 portions of milk powder, 23 portions of motherworts, 17 portions of roses, 10 portions of salt, 4 parts of monosodium glutamates, 14
Part citric acid, 9 parts of steviosides, 0.3 part of potassium sorbate and 0.3 part of pigment.
Preparation method：
(1) fructus lycii pre-processes：
1. fructus lycii crosses 60 meshes in 50 DEG C of drying, crushing, adds 12 times of water in 70 DEG C of extraction 3h, extract 3 times；
2. supernatant is added 5 times of dehydrated alcohols after being concentrated under reduced pressure and staticly settles 30h in 8 DEG C；
3. sediment is washed 2 times with dehydrated alcohol, decolourized 3 times with acetone, vacuum drying obtains polysaccharides coarse powder；
4. polysaccharides coarse powder is dissolved in water, it is made into the solution of 12mg/ml, dialyse 30h；
5. solution is concentrated after dialysis, it is freeze-dried to obtain the final product.
(2) motherwort pre-processes：Motherwort is dried, and adds water to cook 2h, it is 1.2-1.5 (25 that relative density, which is concentrated, in supernatant
DEG C) medicinal extract to get.
(3) rose pre-processes：Roseleaf dries, radiation treatment, and the radiation treatment uses60Co- gamma-radiation 3h, irradiation
Dosage is 2kGy.
(4) salt marsh：Ginger adds cellulase to digest ginger, and the mass ratio of the cellulase and ginger is 1:
0.4, digest 3h.It is cleaned, plus salt salt marsh after salinity reach 22% be after pulled out from salt marsh pond, peeling, screen-dividing machine screening, be packed into
Plastic barrel；
(5) desalination：Circulating water impregnates desalination 4h, so that salinity is dropped to 1%, ginger is pulled out from plastic barrel；
(6) chopping is cleaned：Ginger is put into roller cleaning and is scrubbed, the dirt that may adhere in ginger is removed
And impurity.Then ginger is sent into bubble high water washer through conveyer belt, carries out secondary fine cleaning, then sliced machine cutting
It is about the thin slice of 2-3mm at thickness, ginger slice, which is sent on picking belt, selects product and foreign matter in irregular shape, then
It is cut into diameter 2.5-3.5mm or so through filament cutter, the shredded ginger of length 4-5cm is packed into plastic barrel, spare；
(7) ingredient：Salt, citric acid add 8 times of volume of water that salt marsh liquid is made；Fructus lycii, pigment, stevioside after milk powder, processing
Glucoside, potassium sorbate, citric acid and salt add 8 times of volume of water dissolutions of water, are made into soup, control its pH1.0；
(8) acid is adjusted in pickling：Shredded ginger, step (2) motherwort, step (3) rose mix with pickling liquid impregnates 6h, controls shredded ginger
PH value≤3.0, salinity 0.5%, drain；
(9) pack plus soup：After shredded ginger is selected, pack, and the soup of step (5) configuration is added, the soup quality is
8 times of shredded ginger, sealing, after metal detection, qualified products vanning to get.
4 instant flavour ginger of embodiment and its preparation process
Formula：80 portions of gingers, 30 portions of fructus lyciis, 5 portions of milk powder, 25 portions of motherworts, 15 portions of roses, 11 portions of salt, 5 portions of monosodium glutamates, 8 parts
Citric acid, 5 parts of steviosides, 0.5 part of potassium sorbate and 0.5 part of pigment.
Preparation method：
(1) fructus lycii pre-processes：
1. fructus lycii crosses 80 meshes in 55 DEG C of drying, crushing, adds 10 times of water in 80 DEG C of extraction 2h, extract 2 times；
2. supernatant is added 4 times of dehydrated alcohols after being concentrated under reduced pressure and staticly settles for 24 hours in 4 DEG C；
3. sediment is washed 3 times with dehydrated alcohol, decolourized 2 times with acetone, vacuum drying obtains polysaccharides coarse powder；
4. polysaccharides coarse powder is dissolved in water, it is made into the solution of 10mg/ml, dialysis is for 24 hours；
5. solution is concentrated after dialysis, it is freeze-dried to obtain the final product.
(2) motherwort pre-processes：Motherwort is dried, and adds water to cook 4h, it is 1.2-1.5 (25 that relative density, which is concentrated, in supernatant
DEG C) medicinal extract to get.
(3) rose pre-processes：Roseleaf dries, radiation treatment, and the radiation treatment uses60Co- gamma-radiation 2h, irradiation
Dosage is 4kGy.
(4) salt marsh：Ginger adds cellulase to digest ginger, and the mass ratio of the cellulase and ginger is 1:
0.5, digest 2h.It is cleaned, plus salt salt marsh after salinity reach 20% be after pulled out from salt marsh pond, peeling, screen-dividing machine screening, be packed into
Plastic barrel；
(5) desalination：Circulating water impregnates desalination 3h, so that salinity is dropped to 2%, ginger is pulled out from plastic barrel；
(6) chopping is cleaned：Ginger is put into roller cleaning and is scrubbed, the dirt that may adhere in ginger is removed
And impurity.Then ginger is sent into bubble high water washer through conveyer belt, carries out secondary fine cleaning, then sliced machine cutting
It is about the thin slice of 2-3mm at thickness, ginger slice, which is sent on picking belt, selects product and foreign matter in irregular shape, then
It is cut into diameter 2.5-3.5mm or so through filament cutter, the shredded ginger of length 4-5cm is packed into plastic barrel, spare；
(7) ingredient：Salt, citric acid add 10 times of volume of water that salt marsh liquid is made；Fructus lycii, pigment, stevioside after milk powder, processing
Glucoside, potassium sorbate, citric acid and salt add 10 times of volume of water dissolutions of water, are made into soup, control its pH3.0；
(8) acid is adjusted in pickling：Shredded ginger, step (2) motherwort, step (3) rose mix with salt marsh liquid impregnates 7h, controls shredded ginger
PH value≤3.5, salinity 0.5-1.0%, drain；
(9) pack plus soup：After shredded ginger is selected, pack, and the soup of step (5) configuration is added, the soup quality is
5 times of shredded ginger, sealing, after metal detection, qualified products vanning to get.
5 instant flavour ginger of embodiment and its preparation process
Formula：85 portions of gingers, 25 portions of fructus lyciis, 4 portions of milk powder, 26 portions of motherworts, 13 portions of roses, 12 portions of salt, 6 parts of monosodium glutamates, 10
Part citric acid, 4 parts of steviosides, 0.8 part of potassium sorbate and 0.8 part of pigment.
Preparation method：With embodiment 4.
6 instant flavour ginger of embodiment and its preparation process
Formula：77 portions of gingers, 27 portions of fructus lyciis, 5 portions of milk powder, 29 portions of motherworts, 11 portions of roses, 9 portions of salt, 4 portions of monosodium glutamates, 6 parts
Citric acid, 8 parts of steviosides, 0.4 part of potassium sorbate and 0.7 part of pigment.
Preparation method：With embodiment 4.
Instant flavour ginger and its preparation process of the comparative example 1 without fructus lycii
Formula：In addition to without fructus lycii, remaining is the same as embodiment 4
Preparation method：It pre-processes, is not added outside fructus lycii in soup, remaining is specific as follows with embodiment 4 without fructus lycii：
(1) motherwort pre-processes：Motherwort is dried, and adds water to cook 4h, it is 1.2-1.5 (25 that relative density, which is concentrated, in supernatant
DEG C) medicinal extract to get.
(2) rose pre-processes：Roseleaf dries, radiation treatment, and the radiation treatment uses60Co- gamma-radiation 2h, irradiation
Dosage is 4kGy.
(3) salt marsh：Ginger adds cellulase to digest ginger, and the mass ratio of the cellulase and ginger is 1:
0.5, digest 2h.It is cleaned, plus salt salt marsh after salinity reach 20% be after pulled out from salt marsh pond, peeling, screen-dividing machine screening, be packed into
Plastic barrel；
(4) desalination：Circulating water impregnates desalination 3h, so that salinity is dropped to 2%, ginger is pulled out from plastic barrel；
(5) chopping is cleaned：Ginger is put into roller cleaning and is scrubbed, the dirt that may adhere in ginger is removed
And impurity.Then ginger is sent into bubble high water washer through conveyer belt, carries out secondary fine cleaning, then sliced machine cutting
It is about the thin slice of 2-3mm at thickness, ginger slice, which is sent on picking belt, selects product and foreign matter in irregular shape, then
It is cut into diameter 2.5-3.5mm or so through filament cutter, the shredded ginger of length 4-5cm is packed into plastic barrel, spare；
(6) ingredient：Salt, citric acid add 10 times of volume of water that salt marsh liquid is made；Milk powder, pigment, stevioside, sorbic acid
Potassium, citric acid and salt add 10 times of volume of water dissolutions of water, are made into soup, control its pH3.0；
(7) acid is adjusted in pickling：Shredded ginger, step (1) motherwort, step (2) rose mix with salt marsh liquid impregnates 7h, controls shredded ginger
PH value≤3.5, salinity 0.5-1.0%, drain；
(8) pack plus soup：After shredded ginger is selected, pack, and the soup of step (5) configuration is added, the soup quality is
5 times of shredded ginger, sealing, after metal detection, qualified products vanning to get.
Flavor instant ginger and its preparation process of the comparative example 2 without milk powder
Formula：In addition to without milk powder, remaining is the same as embodiment 4
Preparation method：In addition to not adding soup when step (7) prepare soup, remaining is specific as follows with embodiment 4：
(1) fructus lycii pre-processes：
1. fructus lycii crosses 80 meshes in 55 DEG C of drying, crushing, adds 10 times of water in 80 DEG C of extraction 2h, extract 2 times；
2. supernatant is added 4 times of dehydrated alcohols after being concentrated under reduced pressure and staticly settles for 24 hours in 4 DEG C；
3. sediment is washed 3 times with dehydrated alcohol, decolourized 2 times with acetone, vacuum drying obtains polysaccharides coarse powder；
4. polysaccharides coarse powder is dissolved in water, it is made into the solution of 10mg/ml, dialysis is for 24 hours；
5. solution is concentrated after dialysis, it is freeze-dried to obtain the final product.
(2) motherwort pre-processes：Motherwort is dried, and adds water to cook 4h, it is 1.2-1.5 (25 that relative density, which is concentrated, in supernatant
DEG C) medicinal extract to get.
(3) rose pre-processes：Roseleaf dries, radiation treatment, and the radiation treatment uses60Co- gamma-radiation 2h, irradiation
Dosage is 4kGy.
(4) salt marsh：Ginger adds cellulase to digest ginger, and the mass ratio of the cellulase and ginger is 1:
0.5, digest 2h.It is cleaned, plus salt salt marsh after salinity reach 20% be after pulled out from salt marsh pond, peeling, screen-dividing machine screening, be packed into
Plastic barrel；
(5) desalination：Circulating water impregnates desalination 3h, so that salinity is dropped to 2%, ginger is pulled out from plastic barrel；
(6) chopping is cleaned：Ginger is put into roller cleaning and is scrubbed, the dirt that may adhere in ginger is removed
And impurity.Then ginger is sent into bubble high water washer through conveyer belt, carries out secondary fine cleaning, then sliced machine cutting
It is about the thin slice of 2-3mm at thickness, ginger slice, which is sent on picking belt, selects product and foreign matter in irregular shape, then
It is cut into diameter 2.5-3.5mm or so through filament cutter, the shredded ginger of length 4-5cm is packed into plastic barrel, spare；
(7) ingredient：Salt, citric acid add 10 times of volume of water that salt marsh liquid is made；Fructus lycii, pigment, stevioside, mountain after processing
Potassium sorbate, citric acid and salt add 10 times of volume of water dissolutions of water, are made into soup, control its pH3.0；
(8) acid is adjusted in pickling：Shredded ginger, step (2) motherwort, step (3) rose mix with salt marsh liquid impregnates 7h, controls shredded ginger
PH value≤3.5, salinity 0.5-1.0%, drain；
(9) pack plus soup：After shredded ginger is selected, pack, and the soup of step (5) configuration is added, the soup quality is
5 times of shredded ginger, sealing, after metal detection, qualified products vanning to get.
Instant flavour ginger and its preparation process prepared by the D-sorbite of comparative example 3
Formula：Stevioside is replaced with D-sorbite, remaining is the same as embodiment 4
Preparation method：Except in addition to replacement stevioside, remaining is the same as embodiment 4.
The instant flavour ginger of 4 Different Preparation of comparative example and its preparation process
Formula：With embodiment 4
Preparation method：Cellulase processing is not added in ginger, remaining is the same as embodiment 4.
(1) fructus lycii pre-processes：
1. fructus lycii crosses 80 meshes in 55 DEG C of drying, crushing, adds 10 times of water in 80 DEG C of extraction 2h, extract 2 times；
2. supernatant is added 4 times of dehydrated alcohols after being concentrated under reduced pressure and staticly settles for 24 hours in 4 DEG C；
3. sediment is washed 3 times with dehydrated alcohol, decolourized 2 times with acetone, vacuum drying obtains polysaccharides coarse powder；
4. polysaccharides coarse powder is dissolved in water, it is made into the solution of 10mg/ml, dialysis is for 24 hours；
5. solution is concentrated after dialysis, it is freeze-dried to obtain the final product.
(2) motherwort pre-processes：Motherwort is dried, and adds water to cook 4h, it is 1.2-1.5 (25 that relative density, which is concentrated, in supernatant
DEG C) medicinal extract to get.
(3) rose pre-processes：Roseleaf dries, radiation treatment, and the radiation treatment uses60Co- gamma-radiation 2h, irradiation
Dosage is 4kGy.
(4) salt marsh：Ginger add after salt salt marsh salinity reach 20% be after pulled out from salt marsh pond, peeling, screen-dividing machine screening, dress
Enter plastic barrel；
(5) desalination：Circulating water impregnates desalination 3h, so that salinity is dropped to 2%, ginger is pulled out from plastic barrel；
(6) chopping is cleaned：Ginger is put into roller cleaning and is scrubbed, the dirt that may adhere in ginger is removed
And impurity.Then ginger is sent into bubble high water washer through conveyer belt, carries out secondary fine cleaning, then sliced machine cutting
It is about the thin slice of 2-3mm at thickness, ginger slice, which is sent on picking belt, selects product and foreign matter in irregular shape, then
It is cut into diameter 2.5-3.5mm or so through filament cutter, the shredded ginger of length 4-5cm is packed into plastic barrel, spare；
(7) ingredient：Salt, citric acid add 10 times of volume of water that salt marsh liquid is made；Fructus lycii, pigment, stevioside after milk powder, processing
Glucoside, potassium sorbate, citric acid and salt add 10 times of volume of water dissolutions of water, are made into soup, control its pH3.0；
(8) acid is adjusted in pickling：Shredded ginger, step (2) motherwort, step (3) rose mix with salt marsh liquid impregnates 7h, controls shredded ginger
PH value≤3.5, salinity 0.5-1.0%, drain；
(9) pack plus soup：After shredded ginger is selected, pack, and the soup of step (5) configuration is added, the soup quality is
5 times of shredded ginger, sealing, after metal detection, qualified products vanning to get.
The instant flavour ginger of 5 Different Preparation of comparative example preparation and its preparation process
Formula：With embodiment 4.
Preparation method：The parameter areas such as pH, salinity are adjusted, remaining is the same as embodiment 4.
(1) fructus lycii pre-processes：
1. fructus lycii crosses 80 meshes in 55 DEG C of drying, crushing, adds 10 times of water in 80 DEG C of extraction 2h, extract 2 times；
2. supernatant is added 4 times of dehydrated alcohols after being concentrated under reduced pressure and staticly settles for 24 hours in 4 DEG C；
3. sediment is washed 3 times with dehydrated alcohol, decolourized 2 times with acetone, vacuum drying obtains polysaccharides coarse powder；
4. polysaccharides coarse powder is dissolved in water, it is made into the solution of 10mg/ml, dialysis is for 24 hours；
5. solution is concentrated after dialysis, it is freeze-dried to obtain the final product.
(2) motherwort pre-processes：Motherwort is dried, and adds water to cook 4h, it is 1.2-1.5 (25 that relative density, which is concentrated, in supernatant
DEG C) medicinal extract to get.
(3) rose pre-processes：Roseleaf dries, radiation treatment, and the radiation treatment uses60Co- gamma-radiation 2h, irradiation
Dosage is 4kGy.
(4) salt marsh：Ginger adds cellulase to digest ginger, and the mass ratio of the cellulase and ginger is 1:
0.5, digest 2h.It is cleaned, plus salt salt marsh after salinity reach 30% be after pulled out from salt marsh pond, peeling, screen-dividing machine screening, be packed into
Plastic barrel；
(5) desalination：Circulating water impregnates desalination 3h, so that salinity is dropped to 6%, ginger is pulled out from plastic barrel；
(6) chopping is cleaned：Ginger is put into roller cleaning and is scrubbed, the dirt that may adhere in ginger is removed
And impurity.Then ginger is sent into bubble high water washer through conveyer belt, carries out secondary fine cleaning, then sliced machine cutting
It is about the thin slice of 2-3mm at thickness, ginger slice, which is sent on picking belt, selects product and foreign matter in irregular shape, then
It is cut into diameter 2.5-3.5mm or so through filament cutter, the shredded ginger of length 4-5cm is packed into plastic barrel, spare；
(7) ingredient：Salt, citric acid add 10 times of volume of water that salt marsh liquid is made；Fructus lycii, pigment, stevioside after milk powder, processing
Glucoside, potassium sorbate, citric acid and salt add 10 times of volume of water dissolutions of water, are made into soup, control its pH5.0；
(8) acid is adjusted in pickling：Shredded ginger, step (2) motherwort, step (3) rose mix with salt marsh liquid impregnates 7h, controls shredded ginger
Ph4.0-4.5, salinity 1.5%, drains；
(9) pack plus soup：After shredded ginger is selected, pack, and the soup of step (5) configuration is added, the soup quality is
5 times of shredded ginger, sealing, after metal detection, qualified products vanning to get.
6 content of comparative example matches unreasonable instant flavour ginger and its production technology
Formula：80 portions of gingers, 15 portions of fructus lyciis, 10 portions of milk powder, 30 portions of motherworts, 10 portions of roses, 15 portions of salt, 2 parts of monosodium glutamates, 4
Part citric acid, 10 parts of steviosides, 0.05 part of potassium sorbate and 0.05 part of pigment.
Preparation method：With embodiment 4.
1 instant flavour ginger subjective appreciation of experimental example
By embodiment 1-6, the instant flavour ginger of comparative example 1-5 preparation gives 10 judging panel's marking, scoring criterion such as 1 institute of table
Show.
1 instant flavour ginger subjective appreciation standard of table
Remove best result and minimum point when as a result counting, is averaged.
The results are shown in Table 2,
2 instant flavour ginger results of sensory evaluation of table
| Grouping | Brittleness score value | Flavour score value |
| Embodiment 1 | 33.1±17.9 | 33.6±18.3 |
| Embodiment 2 | 33.2±21.4 | 34.2±13.6 |
| Embodiment 3 | 36.2±10.3 | 37.6±15.9 |
| Embodiment 4 | 44.2±9.0 | 42.0±11.0 |
| Embodiment 5 | 37.5±14.0 | 37.9±14.9 |
| Embodiment 6 | 36.0±14.0 | 36.3±15.0 |
| Comparative example 1 | 29.9±20.2 | 26.1±11.8 |
| Comparative example 2 | 30.2±14.4 | 26.3±17.9 |
| Comparative example 3 | 30.4±21.9 | 26.8±19.4 |
| Comparative example 4 | 27.6±14.4 | 29.7±19.2 |
| Comparative example 5 | 27.7±13.4 | 30.4±17.9 |
| Comparative example 6 | 31.3±17.6 | 31.7±14.8 |
As can be seen from Table 2, in the scoring that judging panel provides, the brittleness and flavour score value all highests of embodiment 4, comparative example
1-2 lacks fructus lycii and milk powder respectively, and brittleness and flavour score value are decreased obviously；Comparative example 3 replaces stevioside with D-sorbite
Glucoside, sensory evaluation scores also accordingly reduce, and after the component formula of comparative example 6 is adjusted, whole sensory evaluation scores are also accordingly reduced.
And comparative example 4 and 5 lacks cellulase to the processing of ginger respectively in preparation process and does not carry out the technological parameters such as salinity, pH
Control, the brittleness of product is influenced bigger.
2 instant flavour ginger of experimental example is to the experimental study for alleviating menalgia
Experimental subjects：
180 standard compliant female volunteers are chosen, the age is 16-48 years old；Diagnostic criteria is：1. through gynaecology and B ultrasound
It checks, reproductive organs is without significant organic pathology person；2. cardinal symptom：Pass through front and back and cold-type pain in the lower abdomen during menstruation falling inflation；3. adjoint
Symptom：Blood volume lacks that color is dark, and swollen breasts are cold, profuse leukorrhea, and color is white；4. general malaise：Waist is ached, rectal tenesmus, is disliked
Heart vomiting, it is dizzy out of strength, the general malaises symptom such as occur complexion when serious and whiten perspirations, or even suffer a shock.All cases are primary
Property dysmenorrhea, exclude the cause of disease of acquired dysmenorrhea, endometriosis, urgent chronic pelvic inflammatory disease or stenosis of cervix obstruction etc..
Test method：
Volunteer is divided into 12 groups, every group of 15 people, two groups of cases no significant difference (P in terms of age, the course of disease and the state of an illness
> 0.05).The instant flavour ginger of edible embodiment 1-6 respectively, comparative example 1-5 preparation, one time one packet, 3 times a day, January one
The course for the treatment of, 2 courses for the treatment of are a cycle.
Efficacy assessment standard：
It is effective：Feeling of pain symptom all disappears after edible, and intermenstrual period does not recur without significant discomfort, follow-up half a year；
Effectively：Feeling of pain symptom is obviously improved after edible, occasionally has dysmenorrhea, but relatively slight；
In vain：Edible front and back feeling of pain symptom is not improved.
Test result：
The different instant flavour ginger of table 3 are to the effect in terms of improvement dysmenorrhea
| Grouping | Number | Effective (people) | Effectively (people) | (people) in vain | Total effective rate (%) |
| Embodiment 1 | 15 | 3 | 4 | 8 | 46.7 |
| Embodiment 2 | 15 | 4 | 3 | 8 | 46.7 |
| Embodiment 3 | 15 | 7 | 4 | 4 | 73.3 |
| Embodiment 4 | 15 | 8 | 5 | 2 | 86.7 |
| Embodiment 5 | 15 | 7 | 5 | 3 | 80.0 |
| Embodiment 6 | 15 | 7 | 4 | 4 | 73.3 |
| Comparative example 1 | 15 | 4 | 4 | 7 | 53.3 |
| Comparative example 2 | 15 | 4 | 4 | 7 | 53.3 |
| Comparative example 3 | 15 | 6 | 4 | 5 | 66.7 |
| Comparative example 4 | 15 | 4 | 5 | 6 | 60.0 |
| Comparative example 5 | 15 | 5 | 4 | 6 | 60.0 |
| Comparative example 6 | 15 | 6 | 4 | 5 | 66.7 |
3 data of table compared with Example 4, are changing it is found that be not added with motherwort and rose in embodiment 1 and embodiment 2
Effect in terms of kind menalgia is poor.And comparative example 1-6 is compared with Example 4, the effect for improving dysmenorrhea is also relatively poor,
Illustrate there is certain synergistic effect between the component of instant flavour ginger of the present invention, and preparation method also plays these components
Effect plays the role of vital.
Above-mentioned detailed description is illustrating for one of them possible embodiments of the present invention, the embodiment not to
The scope of the patents of the invention is limited, all equivalence enforcements or change without departing from carried out by the present invention are intended to be limited solely by the technology of the present invention
In the range of scheme.
Claims (10)
1. a kind of ginger graded screening machine, which is characterized in that mainly by sorting cylinder and its driving and transmission mechanism, discharging mechanism
Composition：
The sorting cylinder is tiltedly mounted in rack, and higher end is feed inlet, is arranged on the sorting cylinder cylinder multiple
Graded region is equipped with the identical kidney-shaped mesh of specification in each graded region, since feed inlet, the kidney-shaped mesh of each graded region according to
Sequence distribution from small to large, sorting cylinder cylinder one end are fixed in gear wheel inner hole, the sorting cylinder cylinder two
End is equipped with the support roller group in backing ring and rack and cooperates, and supports the circular motion of the sorting cylinder；
The driving and transmission mechanism include rack-mounted motor, worm reduction gear, pinion gear and are fixed on described
The gear wheel of sorting cylinder cylinder one end；
The discharging mechanism device slips hopper group from what sorting cylinder cylinder side was stretched out below sorting cylinder cylinder, by multiple
At each position for slipping hopper is corresponding with each graded region.
2. a kind of ginger graded screening machine according to claim 1, which is characterized in that point on the sorting cylinder cylinder
Grade area is four.
3. a kind of ginger graded screening machine according to claim 2, which is characterized in that four graded regions kidney-shaped mesh
Long axis × short axle specification is：The kidney-shaped mesh size of first graded region is 5.0 × 1.2cm, the kidney-shaped mesh of the second graded region
Size is 5.0 × 1.8cm, and the kidney-shaped mesh size of third graded region is 5.0 × 1.8cm, and the kidney-shaped mesh of the 4th graded region is big
Small is 5.0 × 2.4cm.
4. a kind of instant flavour ginger, which is characterized in that the instant flavour ginger includes ginger, fructus lycii, milk powder, salt, monosodium glutamate, lemon
Acid, stevioside, potassium sorbate, pigment.
5. instant flavour ginger according to claim 1, which is characterized in that the instant flavour ginger further includes motherwort and rose
It is rare.
6. instant flavour ginger according to claim 2, which is characterized in that the instant flavour ginger in parts by weight,
Including 70-90 portions of gingers, 20-37 portions of fructus lyciis, 3-7 portions of milk powder, 23-29 portions of motherworts, 11-17 portions of roses, 8-13 parts of salt, 3-7
Part monosodium glutamate, 5-14 parts of citric acids, 2-9 parts of steviosides, 0.1-1 parts of potassium sorbates and 0.1-1 parts of pigments；Preferably, the institute
State instant flavour ginger in parts by weight, including 75-85 portions of gingers, 25-30 portions of fructus lyciis, 4-6 portions of milk powder, 25-26 parts of benefits are female
Grass, 13-15 portions of roses, 10-12 portions of salt, 4-6 portions of monosodium glutamates, 7-10 parts of citric acids, 4-7 parts of steviosides, 0.3-0.8 parts of sorbic acids
Potassium and 0.3-0.8 parts of pigments.
7. a kind of preparation method of the described in any item instant flavour ginger of claim 1-3 comprising following steps：
(1) salt marsh：Ginger is cleaned plus salt salt marsh, peeling, screen-dividing machine screen；
(2) it cleans：Circulating water impregnates shredded ginger；
(3) desalination：Ginger is cleaned, chopping, obtains salt marsh shredded ginger；
(4) ingredient：Salt, citric acid add water that salt marsh liquid is made；Milk powder, fructus lycii, pigment, stevioside, potassium sorbate, citric acid
It is dissolved with salt, is made into soup；
(5) acid is adjusted in pickling：Shredded ginger mixes immersion with salt marsh liquid, drains；
(6) pack plus soup：Shredded ginger pack, and be added step (4) configuration soup to get.
8. the preparation method of instant flavour ginger according to claim 5, which is characterized in that add salt salt in the step (1)
The salinity of stain is 20-25%；Preferably, the salinity that the salt marsh of salt is added in the step (1) is 22-23%.
9. the preparation method of instant flavour ginger according to claim 5, which is characterized in that circulating water in the step (2)
Desalination 3-5h is impregnated, shredded ginger salinity is made to drop to 1-5%；Preferably, circulating water impregnates desalination 4h in the step (3), makes ginger
Silk salinity drops to 2-3%.
10. the preparation method of instant flavour ginger according to claim 5, which is characterized in that in the step (5) shredded ginger with
The mixing of salt marsh liquid is impregnated, and motherwort and rose can also be added.
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| CN1274541A (en) * | 1999-05-21 | 2000-11-29 | 谢先柱 | Process of making sweet and sour ginger shreds |
| CN101507506A (en) * | 2009-03-27 | 2009-08-19 | 吴承霖 | Full natural nutrient ginger slice and preparation method thereof |
| CN103404822A (en) * | 2013-09-03 | 2013-11-27 | 莱芜东兴源食品有限公司 | Method for treating ginger slices and crispy ginger slices produced by method |
| KR20160022199A (en) * | 2014-08-19 | 2016-02-29 | 한서대학교 산학협력단 | Herbal sliced ginger, manufacturing method thereof, and healthy food using them |
| CN105795469A (en) * | 2016-03-18 | 2016-07-27 | 黄丽 | Old ginger paste and manufacturing method thereof |
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