CN109566942A - A kind of brown sugar ginger plant beverage and preparation method thereof - Google Patents
A kind of brown sugar ginger plant beverage and preparation method thereof Download PDFInfo
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- CN109566942A CN109566942A CN201811653748.6A CN201811653748A CN109566942A CN 109566942 A CN109566942 A CN 109566942A CN 201811653748 A CN201811653748 A CN 201811653748A CN 109566942 A CN109566942 A CN 109566942A
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 63
- 238000002360 preparation method Methods 0.000 title claims description 13
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 120
- 235000008397 ginger Nutrition 0.000 claims abstract description 120
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 101
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 57
- 239000000843 powder Substances 0.000 claims abstract description 45
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 42
- 239000007788 liquid Substances 0.000 claims abstract description 32
- 239000012141 concentrate Substances 0.000 claims abstract description 19
- 238000002137 ultrasound extraction Methods 0.000 claims abstract description 18
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- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 14
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 14
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- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 14
- 239000001509 sodium citrate Substances 0.000 claims abstract description 11
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 11
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- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims 1
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- 229920002472 Starch Polymers 0.000 description 4
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 4
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- OJYLAHXKWMRDGS-UHFFFAOYSA-N zingerone Chemical compound COC1=CC(CCC(C)=O)=CC=C1O OJYLAHXKWMRDGS-UHFFFAOYSA-N 0.000 description 2
- 244000036905 Benincasa cerifera Species 0.000 description 1
- 235000011274 Benincasa cerifera Nutrition 0.000 description 1
- 235000007516 Chrysanthemum Nutrition 0.000 description 1
- 240000005250 Chrysanthemum indicum Species 0.000 description 1
- 244000061508 Eriobotrya japonica Species 0.000 description 1
- 235000009008 Eriobotrya japonica Nutrition 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
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- 230000002378 acidificating effect Effects 0.000 description 1
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- 235000020708 ginger extract Nutrition 0.000 description 1
- NLDDIKRKFXEWBK-AWEZNQCLSA-N gingerol Chemical compound CCCCC[C@H](O)CC(=O)CCC1=CC=C(O)C(OC)=C1 NLDDIKRKFXEWBK-AWEZNQCLSA-N 0.000 description 1
- JZLXEKNVCWMYHI-UHFFFAOYSA-N gingerol Natural products CCCCC(O)CC(=O)CCC1=CC=C(O)C(OC)=C1 JZLXEKNVCWMYHI-UHFFFAOYSA-N 0.000 description 1
- 235000002780 gingerol Nutrition 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000015092 herbal tea Nutrition 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
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- 239000011707 mineral Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
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- 238000012986 modification Methods 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
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- 238000001139 pH measurement Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of brown sugar ginger plant beverages, by forming following weight percentage components: brown sugar 8%~11%, concentration ginger juice 1%~3.2%, red date concentrated juice 0.1%~1%, apple juice concentrate 0.1%~0.5%, black tea powder 0.03%~0.1%, concentrated medlar juice 0.1%~1%, Citric Acid Mono 0.04%~0.4%, sodium citrate 0.01%~0.1%, potassium sorbate 0.01%~0.05% and water surplus；The concentration ginger juice is the water-soluble extracting liquid obtained through ultrasonic extraction and biological enzymolysis.The present invention is using brown sugar and the concentration ginger juice as primary raw material, and science compounding red date concentrated juice, apple juice concentrate, black tea powder and concentrated medlar juice, it is prepared for a kind of brown sugar ginger plant beverage with benefiting qi and nourishing blood, the mouthfeel level of the beverage is abundant, public acceptance level is high, has good market prospects.
Description
Technical field
The present invention relates to food technology fields more particularly to a kind of brown sugar ginger plant beverage and preparation method thereof.
Background technique
Plant beverage refers to using plant or plant extract as raw material, processed or beverage product made of fermenting, because of it
The feature of " natural, green, nutrition, health ", is well received by consumers.Currently, plant beverage on the market generally with herbal tea,
Chrysanthemum, wax gourd, loquat etc. are used as main material, and the product using ginger as main material is less.
Ginger (scientific name: Zingiber officinaleRosc.) as it is a kind of natural collect nutrition, health care and other effects in
The industrial crops of the whole body, it is therein full of nutrition, it removes containing special compositions and physiological activity objects such as zingerone, salad oil, zingiberols
Outside matter, also containing amino acid, polysaccharide, protein, vitamin and microelement etc..Studies have shown that the main component of ginger is (with dry
Base meter) are as follows: starch 45.0%~55.0%, fat 5.5%~6.0%, protein 9.0%~9.9%, dietary fiber 17%~
18% and ash content 6.0%~6.5%.However, seriously limiting it in food especially beverage since ginger has acid
Application.
For this purpose, the present invention is improved by the extraction process to ginger, prepares without acid and nutritional ingredient contains
High water-soluble ginger juice is measured, provides support for the application of ginger in the beverage.In addition, the present invention also provides contain the water solubility
The beverage of ginger juice, and the formula and preparation method of beverage are optimized, preparing a has effects that the black of benefiting qi and nourishing blood
Sugared ginger plant beverage.
Currently, the extraction process to ginger mainly has solvent extraction method, supercritical CO2This is several for extraction and physical squeezing method
Kind.Wherein, solvent extraction method is generally extracted using organic solvent, is had toxicity, is not suitable for food processing.And it is overcritical
CO2The extraction cost of extraction is high, and the ginger extract being obtained by extraction is liposoluble substance, and acid is dense, it is difficult to cater to public mouth
Phenomena such as taste is added in beverage, there is also emulsification layering, flocculation sedimentation.The ginger juice that physical squeezing obtains both containing water-soluble
Ingredient also contains liposoluble constituent, and extracting solution turbidity is high, and stability is poor, and acid is dense.Said extracted technique leads to the use of ginger juice
Way is by limitation, using few in food especially beverage.
Summary of the invention
It is an object of the invention to solve above-mentioned shortcoming and defect existing in the prior art, a kind of brown sugar ginger plant is provided
Beverage and preparation method thereof.
A kind of brown sugar ginger plant beverage, by forming following weight percentage components: brown sugar 8%~11%, concentration ginger
Juice 1%~3.2%, red date concentrated juice 0.1%~1%, apple juice concentrate 0.1%~0.5%, black tea powder 0.03%~0.1%,
Concentrated medlar juice 0.1%~1%, Citric Acid Mono 0.04%~0.4%, sodium citrate 0.01%~0.1%, potassium sorbate
0.01%~0.05% and water surplus；The concentration ginger juice is the water-soluble extraction obtained through ultrasonic extraction and biological enzymolysis
Liquid.
The present invention extracts ginger powder using the technology of combination of ultrasound enzymatic hydrolysis, obtains the water soluble ingredient in ginger maximum
Change dissolution, the liposoluble constituent for having acid hardly dissolves out, and converts the starch, thick protein and dietary fiber etc. of ginger to
The small-molecule substance being easily absorbed by the body.The concentration ginger juice has the fragrant flavor of ginger, no acid.The present invention is with brown sugar
It is primary raw material with the concentration ginger juice, science compounds red date concentrated juice, apple juice concentrate, black tea powder and concentrated medlar juice, respectively
The combination of kind functional component, has played optimal synergistic effect, has significantly enhanced benefiting qi and nourishing blood effect of beverage.
The present invention is had found by lot of experiments, with the benefiting qi and nourishing blood function of brown sugar ginger plant beverage made from above-mentioned formula
Preferably, taste and flavor is preferable for effect.
Preferably, the brown sugar ginger plant beverage by forming following weight percentage components: brown sugar 10%, concentration ginger juice
2.5%, red date concentrated juice 0.5%, apple juice concentrate 0.3%, black tea powder 0.08%, concentrated medlar juice 0.5%, Citric Acid Mono
0.2%, sodium citrate 0.05%, potassium sorbate 0.03% and water surplus.Existed with brown sugar ginger plant beverage made from the formula
Highest scoring in taste and flavor, is most liked by masses, and benefiting qi and nourishing blood effect is preferable, and therefore, the present invention is with formula work
For optimization formula.
Preferably, the production technology of the concentration ginger juice, includes the following steps:
(1) dried ginger slice is ground into the ginger powder of 20~40 mesh；
(2) ginger powder is mixed with water by the solid-to-liquid ratio of 1:6, then ultrasonic extraction 20min；
(3) neutral proteinase and cellulase is added, stirs evenly, digests 3h at 45~55 DEG C；
(4) 75~80 DEG C are warming up to, alpha-amylase is added, digests 3~4h；
(5) 95~100 DEG C are warming up to, 20min, enzyme deactivation are kept the temperature, filtrate is concentrated, the concentration ginger juice is made by filtering.
The present invention pass through experimental studies have found that, the particle of ginger powder is more tiny, and the recovery rate of effective component is higher, when extraction
Between it is also shorter, it is very limited to the promotion of the result of extraction of effective component but when the granularity of ginger powder reaches a certain range, instead
The undersized of ginger powder can dramatically increase crushing difficulty, also will affect the effect of subsequent enzymatic hydrolysis, spend the localized rich of ginger powder
Greatly, coming into full contact with for enzyme and ginger powder is influenced, and increases the difficulty of subsequent separation of solid and liquid.The ginger powder of 20~40 mesh is easy to crush
It obtains, the water soluble ingredient of ginger can also be made to obtain higher recovery rate, hydrolysis result is good, and the extracting solution that subsequent filter obtains is clear
Clearly, yield is high.
Furthermore for ginger powder as reaction substrate, the solid-to-liquid ratio with water also can be anti-to subsequent ultrasonic extraction rate and enzymatic
The degree of hydrolysis answered produces bigger effect.The dosage of water is very few, and the water soluble ingredient recovery rate in ginger can be made low, enzyme and starch, egg
Ingredient, hydrolysis result be not poor for the contacts such as white matter.The dosage of water is excessively high, will increase the time of ultrasonic extraction, also will increase the use of enzyme
Amount and enzymolysis time also will increase the cost of subsequent extracted liquid concentration.And ginger powder surpasses when mixing with water by the solid-to-liquid ratio of 1:6
Sound recovery rate and hydrolysis result achieve a better balance, and the nutrient composition content of ginger juice and fragrant flavor are preferable.
Preferably, in the production technology of the concentration ginger juice, the power of the ultrasonic extraction of step (2) is 800~1000w.
Ultrasound assisted extraction technique is an emerging technology, and compared with general extraction methods, ultrasonic extraction has extraction time short,
It is easy to operate, without heating, many advantages, such as effective component extraction rate is high.It can be obtained using the ultrasonic wave of different capacity different
It extracts as a result, the present invention is by lot of experiments discovery, using the ultrasonic extraction ginger powder 20min of 800~1000w power, this
When, the liposoluble constituents such as gingerol in ginger cell hardly dissolve out, and water-soluble aromatic substance, protein, polysaccharide etc. dissolve out
Rate is high.In this way, ginger juice can be made without acid, moreover it is possible to so that ginger juice is preferably retained the fragrant flavor of ginger water soluble ingredient, and
The nutrition content in ginger juice is improved, makes ginger juice that there is high nutritive value and have water-soluble premise.
Due to the pH of the ginger water mixed liquid after ultrasonic extraction of the present invention acid (5.5 or so) on the weak side, present invention selection
Neutral proteinase, cellulase and the alpha-amylase that can be digested under mildly acidic conditions are carried out without the pH to extracting solution
It adjusts, save production cost and simplifies production technology, decrease the use of additive, remain to a greater degree effectively
The activity of ingredient and the natural safety for improving product.Neutral proteinase, cellulase and the alpha-amylase that the present invention selects
The macromolecular substances such as the thick protein, starch, fiber dissolved out in ginger can be effectively decomposed, it is decomposed into and is easily absorbed by the body
Amino acid and monosaccharide, make the water-soluble ginger juice of ginger juice obtained, can be directly used for producing aqueous beverage, moreover it is possible to effectively improve
The soluble solid content of ginger juice is made, makes ginger juice that there is high nutritive value.
The biological decomposition process of enzyme is influenced by many objective factors, and the reaction temperature of enzymatic hydrolysis is exactly a principal element.
If hydrolysis temperature is lower than optimal reaction temperature range, the activity of enzyme can be made to be suppressed, complete performance is not achieved；If hydrolysis temperature
More than optimal reaction temperature range, the activity of enzyme also will receive inhibition, or even lose activity completely.Influence enzymatic hydrolysis optimum efficiency
Factor further includes the time of enzymatic hydrolysis, and theoretically action time is longer, and effect plays just more abundant, but in fact, enzymolysis time
It is too long, it not only will affect follow-up producing process, can also cause fermenting substrate rotten because shelving for a long time.And at 45~55 DEG C
3h is digested to ginger water mixed liquid using neutral proteinase and cellulase, while using entering alpha-amylase to ginger at 75~80 DEG C
Water mixed liquid further digests 3~4h, both can guarantee that ginger powder never degenerates, can also extract to the maximum extent in ginger powder it is effective at
Point.
Preferably, in the production technology of the concentration ginger juice: the vigor of neutral proteinase is 50000u/g, and additive amount is dry
The 2.2%~2.6% of ginger powder weight；The vigor of cellulase be 11000u/g, additive amount be ginger powder weight 1.8%~
2.2%；The vigor > 3000u/mL of alpha-amylase, additive amount are the 2.0%~2.2% of ginger powder weight.Enzyme concentration also can be right
Hydrolysis result has extremely significant influence, and as the dosage of neutral proteinase, cellulase and alpha-amylase increases, hydrolysis degree is not yet
Disconnected to increase, when it reaches above-mentioned dosage, the increase of degree of hydrolysis tends towards stability, and being further continued for addition influences smaller, knot on degree of hydrolysis
Cost consideration is closed, therefore using above-mentioned additive amount as the preferred additive amount of neutral proteinase and cellulase.In addition, of the invention
Preferable stability is all had using the neutral proteinase, cellulase and alpha-amylase of above-mentioned vigor, easily stored and transport,
Also purity with higher, to guarantee the quality of ginger juice.
Preferably, in the production technology of the concentration ginger juice, the filtering of step (5) are as follows: first carry out the feed liquid after enzyme deactivation
Be separated by solid-liquid separation, then filtrate be filtered with the strainer of 500 mesh, finally concentrate the filtrate to solid content for 40%~
50% to get the concentration ginger juice.
Preferably, the preparation method of the brown sugar ginger plant beverage, includes the following steps:
(1) molten sugar: brown sugar is added in the water of part, the stirring and dissolving at 80~85 DEG C；
(2) auxiliary material adds: concentration ginger juice, Citric Acid Mono, potassium sorbate, citric acid being added into the solution of step (1)
Sodium, red date concentrated juice, apple juice concentrate, black tea powder and concentrated medlar juice, stirring and dissolving then heat to 85~95 DEG C, heat preservation
30min；
(3) it filters: the underflow that step (2) obtains being filtered, room temperature is then cooled to；
(4) constant volume: being added sterile water, and it is 8%~12%, pH that the feed liquid that step (3) obtains, which is settled to solid content,
Value is 4.5~7.0；
(5) it is perfused: the feed liquid that step (4) obtains being sent into bottler placer and is irrigated, high pressure sterilization is cooling, capping, spray
Code, packaging, are made the brown sugar ginger plant beverage.
Preferably, the autoclaved temperature is 115~121 DEG C, and pressure is 0.16~0.21MPa, and sterilization time is
15~20min.
Compared with prior art, the beneficial effects of the present invention are:
1, the present invention improves the extracting method of ginger juice, using the technology of combination of ultrasound enzymatic hydrolysis to certain mesh number
Ginger powder extracts, and the condition of the condition and enzymatic hydrolysis to ultrasonic extraction is optimized, and concentration ginger juice obtained is water solubility,
It clarifies, without acid, the soluble solid contents such as general flavone, amino acid are high, and remain the fragrant flavor of ginger well, surely
It is qualitative good, it can be directly used for beverage production, the problems such as no muddy, layering, nutritive value is high.
2, the present invention is using brown sugar and the concentration ginger juice as primary raw material, and science compounding red date concentrated juice, apple concentration
Juice, black tea powder and concentrated medlar juice are prepared for a kind of brown sugar ginger plant beverage with benefiting qi and nourishing blood, the mouthfeel of the beverage
Level is abundant, and public acceptance level is high, has good market prospects.
Specific embodiment
To better illustrate the object, technical solutions and advantages of the present invention, the present invention passes through the following example furtherly
It is bright.It should be understood that the embodiment of the present invention is merely to illustrate technical effect of the invention, protection model and is not intended to limit the present invention
It encloses.In embodiment, method therefor is conventional method unless otherwise instructed.
Raw material sources:
Neutral proteinase, producer: Cangzhou Xia Sheng biotechnology of enzymes Co., Ltd, model: 50,000 u/g.
Cellulase, producer: Cangzhou Xia Sheng biotechnology of enzymes Co., Ltd, model: 1.1 ten thousand u/g.
Alpha-amylase, producer: Cangzhou Xia Sheng biotechnology of enzymes Co., Ltd, model: vigor > 3000u/mL.
Embodiment
The embodiment of the present invention provides a kind of production technology that ginger juice is concentrated comprising following steps:
(1) dried ginger slice is ground into the ginger powder of 20~40 mesh；
(2) ginger powder is mixed into (solid-to-liquid ratio is referring to table 1) with water, is inserted into ultrasound and proposes device (model: clean alliance YM-1024)
It carries out ultrasonic extraction 20min (ultrasonic extraction power is referring to table 1)；
(3) neutral proteinase is added and cellulase carries out first time enzymatic hydrolysis (enzyme concentration, hydrolysis temperature and enzymolysis time ginseng
It is shown in Table 1), alpha-amylase is then added and carries out second of enzymatic hydrolysis (enzyme concentration, hydrolysis temperature and enzymolysis time are referring to table 1)；
(4) 95~100 DEG C are warming up to, 20min is kept the temperature, feed liquid is separated by solid-liquid separation with centrifuge, is then used by enzyme deactivation
The strainer of 500 mesh is filtered filtrate, and filtrate is finally evaporated concentration, makes its solid content 40%~50%,
Up to the concentration ginger juice.
To probe into influence of the technological parameter being concentrated in ginger juice production technology to product, the present invention has also done comparative experiments and has ground
Study carefully, the concentration ginger juice production technology of comparative example is referring to above-described embodiment, and the technological parameter of comparative example is referring to Tables 1 and 2.
1 technological parameter of table
2 technological parameter of table
After ultrasonic extraction, the present invention has carried out pH measurement to the feed liquid of above-described embodiment 1~3 and comparative example 1~11, and
To made from Examples 1 to 3 and comparative example 1~11 concentration ginger juice carried out respectively soluble solid content and Major Nutrient at
Divide the measurement of content, measurement result is as shown in table 3.
Note: soluble solid refers to the general name of all compounds for being dissolved in water in liquid or fluid food, including sugar,
Acid, vitamin, minerals etc..
3 measurement result of table
Table 3 the result shows that, Examples 1 to 3 concentration ginger juice soluble solid content obtained is high, and protein and also
The rich content of raw sugar, nutritive value with higher.Wherein, the result of comparing embodiment 1 and comparative example 1~2 is it is found that rhizoma zingiberis
The solid-to-liquid ratio of powder and water can have an impact ultrasonic extraction and hydrolysis result, and when the solid-to-liquid ratio of ginger powder and water is 1:6, it is dense
The content of soluble solid, protein and reduced sugar in contracting ginger juice all than 1:5 and 1:7 when it is high, therefore, the present invention is with 1:
The 6 best solid-to-liquid ratio as ginger powder and water.The result of comparing embodiment 1 and comparative example 3~4 is it is found that under equal conditions, ultrasound
The extraction power difference of wave can obtain different extractions as a result, when with 700w or 1100w ultrasonic extraction, be concentrated ginger juice it is effective at
Divide content obviously lower than 900w.The result of comparing embodiment 1 and comparative example 5~7 it is found that neutral proteinase, cellulase and
The dosage of alpha-amylase is excessive, unobvious to the effect for promoting active constituent content in concentration ginger juice, with enzyme dosage of the invention
Preferable hydrolysis result can be reached, consider cost, therefore, using enzyme dosage of the invention as preferably.Comparing embodiment 1 and right
The result of ratio 8~11 all can be such that the activity of enzyme is suppressed it is found that hydrolysis temperature is too high or too low, and with 45~55 DEG C into
Row enzymatic hydrolysis and when carrying out second with 75~80 DEG C and digesting for the first time, hydrolysis result is preferable, concentration ginger juice obtained it is effective at
Divide content higher.
Comparative example 12: being crushed to 20~40 mesh for dried ginger slice, is then mixed with water with the solid-to-liquid ratio of 1:6, is soaked at 75 DEG C
6h is mentioned, then heats to 100 DEG C, 20min is kept, finally filters, concentrating the filtrate to solid content is 43%, and concentration is made
Ginger juice.
Concentration ginger juice made from embodiment 1 and comparative example 12 is subjected to general flavone and total saponin content measurement, measurement result
As shown in table 4.
4 measurement result of table
| Measure sample | Total saponin content (g/100g) | General flavone content (mg/100g) |
| Embodiment 1 | 0.31 | 21.8 |
| Comparative example 12 | 0.18 | 12.4 |
It can be seen that from the result of table 4, the total saponin content and general flavone content of the concentration ginger juice of embodiment 1 are significantly higher than pair
Ratio 12.Illustrate, the present invention can effectively increase the dissolution of effective component in ginger cell, system using the technology of combination of ultrasound enzymatic hydrolysis
The concentration ginger juice nutritive value obtained is high.
Embodiment 4
The present embodiment 4 provides a kind of brown sugar ginger plant beverage, by forming following weight percentage components: brown sugar
10%, the concentration ginger juice 2.5% of embodiment 1, red date concentrated juice 0.5%, apple juice concentrate 0.3%, black tea powder 0.08%, fructus lycii
Inspissated juice 0.5%, Citric Acid Mono 0.2%, sodium citrate 0.05%, potassium sorbate 0.03% and water surplus.
The preparation method of the brown sugar ginger plant beverage, includes the following steps:
(1) molten sugar: brown sugar is added in the water of part, the stirring and dissolving at 85 DEG C；
(2) auxiliary material adds: concentration ginger juice, Citric Acid Mono, potassium sorbate, citric acid being added into the solution of step (1)
Sodium, red date concentrated juice, apple juice concentrate, black tea powder and concentrated medlar juice, stirring and dissolving then heat to 95 DEG C, heat preservation
30min；
(3) filter: then the underflow sock filtration of 300 mesh that step (2) is obtained is cooled the filtrate to through exchanger
Room temperature；
(4) constant volume: sterile water being added into filtrate, and being settled to solid content is 10%, pH value 6.0；
(5) slack tank cleans: will be sent into bottler placer after the cleaning of empty beverage can；
(6) be perfused: the feed liquid that step (4) is obtained, which is sent into bottler placer, carries out isobaric perfusion, with 121 at 0.21MPa
DEG C sterilizing 15min, cooling, the brown sugar ginger plant beverage is made in capping, coding, packaging.
Embodiment 5
The present embodiment 5 provides a kind of brown sugar ginger plant beverage, by forming following weight percentage components: brown sugar
11%, the concentration ginger juice 3.2% of embodiment 1, red date concentrated juice 0.1%, apple juice concentrate 0.1%, black tea powder 0.1%, fructus lycii
Inspissated juice 0.1%, Citric Acid Mono 0.04%, sodium citrate 0.1%, potassium sorbate 0.05% and water surplus.
The preparation method of the brown sugar ginger plant beverage, includes the following steps:
(1) molten sugar: brown sugar is added in the water of part, the stirring and dissolving at 85 DEG C；
(2) auxiliary material adds: concentration ginger juice, Citric Acid Mono, potassium sorbate, citric acid being added into the solution of step (1)
Sodium, red date concentrated juice, apple juice concentrate, black tea powder and concentrated medlar juice, stirring and dissolving then heat to 95 DEG C, heat preservation
30min；
(3) filter: then the underflow sock filtration of 300 mesh that step (2) is obtained is cooled the filtrate to through exchanger
Room temperature；
(4) constant volume: sterile water being added into filtrate, and being settled to solid content is 12%, pH value 4.5；
(5) slack tank cleans: will be sent into bottler placer after the cleaning of empty beverage can；
(6) be perfused: the feed liquid that step (4) is obtained, which is sent into bottler placer, carries out isobaric perfusion, with 121 at 0.21MPa
DEG C sterilizing 15min, cooling, the brown sugar ginger plant beverage is made in capping, coding, packaging.
Embodiment 6
The present embodiment 6 provides a kind of brown sugar ginger plant beverage, by forming following weight percentage components: brown sugar 8%,
Concentration ginger juice 1%, red date concentrated juice 1%, apple juice concentrate 0.5%, the black tea powder 0.03%, concentrated medlar juice of embodiment 1
1%, Citric Acid Mono 0.4%, sodium citrate 0.01%, potassium sorbate 0.01% and water surplus.
The preparation method of the brown sugar ginger plant beverage, includes the following steps:
(1) molten sugar: brown sugar is added in the water of part, the stirring and dissolving at 80 DEG C；
(2) auxiliary material adds: concentration ginger juice, Citric Acid Mono, potassium sorbate, citric acid being added into the solution of step (1)
Sodium, red date concentrated juice, apple juice concentrate, black tea powder and concentrated medlar juice, stirring and dissolving then heat to 85 DEG C, heat preservation
30min；
(3) filter: then the underflow sock filtration of 300 mesh that step (2) is obtained is cooled the filtrate to through exchanger
Room temperature；
(4) constant volume: sterile water being added into filtrate, and being settled to solid content is 8%, pH value 7.0；
(5) slack tank cleans: will be sent into bottler placer after the cleaning of empty beverage can；
(6) be perfused: the feed liquid that step (4) is obtained, which is sent into bottler placer, carries out isobaric perfusion, with 115 at 0.16MPa
DEG C sterilizing 20min, cooling, the brown sugar ginger plant beverage is made in capping, coding, packaging.
Comparative example 13: a kind of plant beverage, by forming following weight percentage components: brown sugar 10%, embodiment 1
Be concentrated ginger juice 2.5%, apple juice concentrate 0.3%, concentrated medlar juice 0.5%, Citric Acid Mono 0.2%, sodium citrate 0.05%,
Potassium sorbate 0.03% and water surplus.The preparation method of the plant beverage is referring to embodiment 4.
Comparative example 14: a kind of plant beverage, by forming following weight percentage components: brown sugar 10%, jujube concentration
Juice 0.5%, apple juice concentrate 0.3%, black tea powder 0.08%, concentrated medlar juice 0.5%, Citric Acid Mono 0.2%, sodium citrate
0.05%, potassium sorbate 0.03% and water surplus.The preparation method of the plant beverage is referring to embodiment 4.
Sensory test
In such a way that market is investigated at random, the public beverage to embodiment 4~6 and comparative example 13~14 of test is liked
Degree.
Test method: every money beverage randomly selects 200 volunteers and tries out, and is beaten according to scoring item beverage
Point.The full marks of projects are 10 points, and score is higher, and proof favorable rating is higher.Finally, statistics appraisal result, and every money is drunk
Each item rating of material takes mean value, and the results are shown in Table 5.
5 appraisal result of table
| Scoring item | Embodiment 4 | Embodiment 5 | Embodiment 6 | Comparative example 13 | Comparative example 14 |
| Smell | 9.3 | 9.2 | 9.0 | 8.8 | 8.2 |
| Mouthfeel | 9.2 | 8.9 | 9.1 | 8.5 | 8.0 |
It can be seen that from the result of table 5, the beverage of embodiment 4~6 is obtained on smell and mouthfeel and evaluated compared with high score, explanation
Public favorable rating is high.And the scoring of comparative example 13 and comparative example 14 is significant lower, this is because wherein lack constituent part,
The mouthfeel and smell for illustrating the brown sugar ginger beverage of inventive formulation are more preferably.
Survey report
The brown sugar ginger beverage of embodiment 4 is taken away inspection, inspection result is shown in Table 6.
6 inspection result of table
Try out case
1, Huang Nvshi, 27 years old, the deficiency of blood was easy dizziness when squatting down.Drink the brown sugar ginger beverage 1 of the embodiment of the present invention 4
After a month, every morning drinks 1 tank, and specification 270mL/ tank paid a return visit it after 1 month.
Pay a return visit result: complexion is more ruddy than in the past, and deficiency of blood symptom is improved, and vertigo symptoms when squatting down obviously subtract
Gently.
2, Li Nvshi, 35 years old, anaemia, trick was easy to feel cold.The brown sugar ginger beverage of the embodiment of the present invention 4 is drunk after 1 month,
Every morning drinks 1 tank, and specification 270mL/ tank paid a return visit it after 1 month.
Pay a return visit result: complexion is more ruddy than in the past, and Anemia is improved, and trick is ice-cold to be improved.
Finally, it should be noted that the above embodiments are merely illustrative of the technical solutions of the present invention rather than protects to the present invention
The limitation of range is protected, although the invention is described in detail with reference to the preferred embodiments, those skilled in the art should
Understand, it can be with modification or equivalent replacement of the technical solution of the present invention are made, without departing from the essence of technical solution of the present invention
And range.
Claims (10)
1. a kind of brown sugar ginger plant beverage, which is characterized in that by forming following weight percentage components: brown sugar 8%~11%,
Concentration ginger juice 1%~3.2%, red date concentrated juice 0.1%~1%, apple juice concentrate 0.1%~0.5%, black tea powder 0.03%~
0.1%, concentrated medlar juice 0.1%~1%, Citric Acid Mono 0.04%~0.4%, sodium citrate 0.01%~0.1%, sorb
Sour potassium 0.01%~0.05% and water surplus；The concentration ginger juice is that the water solubility obtained through ultrasonic extraction and biological enzymolysis mentions
Take liquid.
2. brown sugar ginger plant beverage as described in claim 1, which is characterized in that by forming following weight percentage components:
Brown sugar 10%, concentration ginger juice 2.5%, red date concentrated juice 0.5%, apple juice concentrate 0.3%, black tea powder 0.08%, fructus lycii concentration
Juice 0.5%, Citric Acid Mono 0.2%, sodium citrate 0.05%, potassium sorbate 0.03% and water surplus.
3. brown sugar ginger plant beverage as claimed in claim 1 or 2, which is characterized in that the production technology of the concentration ginger juice, packet
Include following steps:
(1) dried ginger slice is ground into the ginger powder of 20~40 mesh；
(2) ginger powder is mixed with water by the solid-to-liquid ratio of 1:6, then ultrasonic extraction 20min；
(3) neutral proteinase and cellulase is added, stirs evenly, digests 3h at 45~55 DEG C；
(4) 75~80 DEG C are warming up to, alpha-amylase is added, digests 3~4h；
(5) 95~100 DEG C are warming up to, 20min, enzyme deactivation are kept the temperature, filtrate is concentrated, the concentration ginger juice is made by filtering.
4. brown sugar ginger plant beverage as claimed in claim 3, which is characterized in that it is concentrated in the production technology of ginger juice, it is described super
The power that sound extracts is 800~1000w.
5. brown sugar ginger plant beverage as claimed in claim 3, which is characterized in that be concentrated in the production technology of ginger juice, it is described in
Property protease vigor be 50000u/g, additive amount be ginger powder weight 2.2%~2.6%.
6. brown sugar ginger plant beverage as claimed in claim 3, which is characterized in that be concentrated in the production technology of ginger juice, the fibre
The vigor for tieing up plain enzyme is 11000u/g, and additive amount is the 1.8%~2.2% of ginger powder weight.
7. brown sugar ginger plant beverage as claimed in claim 3, which is characterized in that be concentrated in the production technology of ginger juice, the α-
The vigor > 3000u/mL of amylase, additive amount are the 2.0%~2.2% of ginger powder weight.
8. brown sugar ginger plant beverage as claimed in claim 3, which is characterized in that in the production technology of the concentration ginger juice, step
Suddenly the filtering of (5) are as follows: first the feed liquid after enzyme deactivation is separated by solid-liquid separation, then filtrate is filtered with the strainer of 500 mesh, most
After to concentrate the filtrate to solid content be 40%~50% to get the concentration ginger juice.
9. the preparation method of brown sugar ginger plant beverage as claimed in claim 1 or 2, which comprises the steps of:
(1) molten sugar: brown sugar is added in the water of part, the stirring and dissolving at 80~85 DEG C；
(2) auxiliary material adds: concentration ginger juice, Citric Acid Mono, potassium sorbate, sodium citrate, red being added into the solution of step (1)
Jujube inspissated juice, apple juice concentrate, black tea powder and concentrated medlar juice, stirring and dissolving then heat to 85~95 DEG C, keep the temperature 30min；
(3) it filters: the underflow that step (2) obtains being filtered, room temperature is then cooled to；
(4) constant volume: being added sterile water, and it is 8%~12% that the feed liquid that step (3) obtains, which is settled to solid content, and pH value is
4.5~7.0；
(5) be perfused: feed liquid that step (4) obtains being sent into bottler placer and is irrigated, high pressure sterilization is cooling, capping, coding,
Packaging, is made the brown sugar ginger plant beverage.
10. the preparation method of brown sugar ginger plant beverage as claimed in claim 9, which is characterized in that the autoclaved temperature
Degree is 115~121 DEG C, and pressure is 0.16~0.21MPa, and sterilization time is 15~20min.
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