CN111296840A - A lotion containing rhizoma Zingiberis recens and fructus Jujubae for regulating gastrointestinal health, and its preparation method - Google Patents
A lotion containing rhizoma Zingiberis recens and fructus Jujubae for regulating gastrointestinal health, and its preparation method Download PDFInfo
- Publication number
- CN111296840A CN111296840A CN202010229189.7A CN202010229189A CN111296840A CN 111296840 A CN111296840 A CN 111296840A CN 202010229189 A CN202010229189 A CN 202010229189A CN 111296840 A CN111296840 A CN 111296840A
- Authority
- CN
- China
- Prior art keywords
- ginger
- jujube
- pulp
- emulsion
- date
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 230000036541 health Effects 0.000 title claims abstract description 17
- 230000001105 regulatory effect Effects 0.000 title claims abstract description 16
- 230000002496 gastric effect Effects 0.000 title claims description 10
- 239000006210 lotion Substances 0.000 title description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 87
- 235000008397 ginger Nutrition 0.000 claims abstract description 87
- 241000234314 Zingiber Species 0.000 claims abstract description 84
- 241001247821 Ziziphus Species 0.000 claims abstract description 71
- 239000000839 emulsion Substances 0.000 claims abstract description 68
- 238000000034 method Methods 0.000 claims abstract description 14
- 230000001954 sterilising effect Effects 0.000 claims abstract description 5
- 239000002245 particle Substances 0.000 claims description 34
- 239000011858 nanopowder Substances 0.000 claims description 24
- 239000006228 supernatant Substances 0.000 claims description 22
- 239000000843 powder Substances 0.000 claims description 19
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 17
- 239000010649 ginger oil Substances 0.000 claims description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 239000007788 liquid Substances 0.000 claims description 13
- 238000002156 mixing Methods 0.000 claims description 13
- 238000010411 cooking Methods 0.000 claims description 12
- 238000000265 homogenisation Methods 0.000 claims description 10
- 238000004537 pulping Methods 0.000 claims description 6
- 239000000084 colloidal system Substances 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 239000008187 granular material Substances 0.000 claims description 5
- 238000010298 pulverizing process Methods 0.000 claims description 5
- 239000004576 sand Substances 0.000 claims description 5
- 239000012736 aqueous medium Substances 0.000 claims description 4
- 238000000227 grinding Methods 0.000 claims description 4
- 238000010025 steaming Methods 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 2
- 238000009210 therapy by ultrasound Methods 0.000 claims description 2
- 238000010009 beating Methods 0.000 claims 1
- 238000012545 processing Methods 0.000 abstract description 11
- 210000001035 gastrointestinal tract Anatomy 0.000 abstract description 10
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 239000000341 volatile oil Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 235000002780 gingerol Nutrition 0.000 abstract description 8
- NLDDIKRKFXEWBK-AWEZNQCLSA-N gingerol Chemical compound CCCCC[C@H](O)CC(=O)CCC1=CC=C(O)C(OC)=C1 NLDDIKRKFXEWBK-AWEZNQCLSA-N 0.000 abstract description 8
- JZLXEKNVCWMYHI-UHFFFAOYSA-N gingerol Natural products CCCCC(O)CC(=O)CCC1=CC=C(O)C(OC)=C1 JZLXEKNVCWMYHI-UHFFFAOYSA-N 0.000 abstract description 8
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 4
- 230000000638 stimulation Effects 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 230000009467 reduction Effects 0.000 abstract description 2
- 239000003381 stabilizer Substances 0.000 abstract description 2
- 238000013329 compounding Methods 0.000 abstract 1
- 238000007781 pre-processing Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 15
- 150000008442 polyphenolic compounds Chemical class 0.000 description 11
- 235000013824 polyphenols Nutrition 0.000 description 11
- 239000004480 active ingredient Substances 0.000 description 10
- 230000014759 maintenance of location Effects 0.000 description 9
- 239000000047 product Substances 0.000 description 9
- 230000008569 process Effects 0.000 description 6
- 235000006545 Ziziphus mauritiana Nutrition 0.000 description 5
- 244000126002 Ziziphus vulgaris Species 0.000 description 5
- 235000008529 Ziziphus vulgaris Nutrition 0.000 description 5
- 230000001678 irradiating effect Effects 0.000 description 5
- 238000003860 storage Methods 0.000 description 5
- 235000013361 beverage Nutrition 0.000 description 4
- 238000013270 controlled release Methods 0.000 description 4
- 150000004676 glycans Chemical class 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 229920001277 pectin Polymers 0.000 description 4
- 239000001814 pectin Substances 0.000 description 4
- 235000010987 pectin Nutrition 0.000 description 4
- 229920001282 polysaccharide Polymers 0.000 description 4
- 239000005017 polysaccharide Substances 0.000 description 4
- 230000001737 promoting effect Effects 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 238000013268 sustained release Methods 0.000 description 4
- 244000273928 Zingiber officinale Species 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000004140 cleaning Methods 0.000 description 3
- 235000005911 diet Nutrition 0.000 description 3
- 230000037213 diet Effects 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 230000003993 interaction Effects 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 210000000582 semen Anatomy 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 239000001841 zingiber officinale Substances 0.000 description 3
- 244000269722 Thea sinensis Species 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000002411 adverse Effects 0.000 description 2
- 210000001124 body fluid Anatomy 0.000 description 2
- 239000010839 body fluid Substances 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 description 2
- 230000035876 healing Effects 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000010791 quenching Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000020418 red date juice Nutrition 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 230000000087 stabilizing effect Effects 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 230000002459 sustained effect Effects 0.000 description 2
- 230000035922 thirst Effects 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical group [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 238000003917 TEM image Methods 0.000 description 1
- 208000025865 Ulcer Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000004737 colorimetric analysis Methods 0.000 description 1
- 230000002301 combined effect Effects 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 229940074391 gallic acid Drugs 0.000 description 1
- 235000004515 gallic acid Nutrition 0.000 description 1
- 210000001156 gastric mucosa Anatomy 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 238000005286 illumination Methods 0.000 description 1
- 230000007794 irritation Effects 0.000 description 1
- 230000001050 lubricating effect Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000002609 medium Substances 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000007764 o/w emulsion Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000008055 phosphate buffer solution Substances 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- -1 terpene compounds Chemical class 0.000 description 1
- 235000007586 terpenes Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 231100000397 ulcer Toxicity 0.000 description 1
- 239000009891 weiqi Substances 0.000 description 1
Images
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
- 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
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/50—Preservation of non-alcoholic beverages by irradiation or electric treatment without heating
-
- 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
- A23L2/52—Adding ingredients
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
- A23L3/28—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating with ultraviolet light
-
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Botany (AREA)
- Non-Alcoholic Beverages (AREA)
- Cosmetics (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention belongs to the field of food processing, and particularly relates to ginger and jujube combined emulsion with a gastrointestinal tract health regulating effect and a preparation method thereof. The method mainly comprises the following steps: firstly, preprocessing ginger and jujube, then compounding a stabilizer to form stable pickering emulsion, and finally performing ultraviolet sterilization to obtain the ginger and jujube combined emulsion. The ginger and jujube combined emulsion prepared by the preparation method disclosed by the invention has the advantages of good stability, better taste and flavor, capability of efficiently protecting gingerol and ginger essential oil and preventing the gingerol and the ginger essential oil from being degraded, slow release characteristic, reduction of stimulation to gastrointestinal tract and better play of the function of regulating the health of the gastrointestinal tract.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to ginger and jujube combined emulsion with a gastrointestinal tract health regulating effect and a preparation method thereof.
Background
Ginger and Chinese date are common substances, but have very important positions in medicated diet and daily diet. From the traditional Chinese medicine, the ginger and the Chinese date are combined, and have two main functions, namely, the ginger and the Chinese date complement each other to play the role of harmonizing ying and weiqi together; the ginger and the jujube have synergistic effect and enhance effect, the ginger can harmonize the stomach and regulate the middle warmer, the jujube can tonify the spleen and replenish qi, and the combination of the ginger and the jujube can tonify the spleen and stomach, increase appetite and promote the absorption of the organism. However, from the perspective of the body absorbing nutrient components, the direct use of ginger and jujube has a limited effect, mainly because: (1) ginger has certain irritation, so that the product research and development are limited; (2) after the ginger and the products thereof are processed or stored, the gingerol content is rapidly reduced, and the gingerol belongs to fat-soluble components and is difficult to be absorbed by organisms after being directly utilized; (3) the terpene compounds in the ginger essential oil have the effects of protecting gastric mucosa and resisting ulcer, but the ginger essential oil is easy to lose and lose activity in the product processing and decocting processes; (4) the date pits are rich in antioxidant components, have the effects of promoting the production of body fluid to quench thirst, detoxifying and healing sores, moistening intestines and promoting digestion, and have special date pit fragrance, but the date pits are usually discarded as waste. More importantly, during the processing of the ginger and jujube products, interaction may occur between the active ingredients of the ginger and jujube, and further the color, flavor, function and the like of the products are affected. Therefore, it is necessary to improve the contract process of ginger and jujube to improve the efficacy of combining ginger and jujube with medicated diet or eating and to improve the stability of the product.
Disclosure of Invention
Compared with the traditional ginger and jujube combined product, the ginger and jujube combined emulsion prepared by the invention has the advantages of more harmonious taste and flavor, no additive, good stability, capability of efficiently protecting gingerol and ginger essential oil and preventing the degradation of the gingerol and the ginger essential oil, slow release characteristic, less stimulation to the gastrointestinal tract and better gastrointestinal tract health regulation effect.
In order to achieve the purpose, the technical scheme of the invention is as follows:
the ginger and jujube combined emulsion with the function of regulating gastrointestinal health is characterized in that: the components of the ginger juice beverage comprise ginger supernatant, ginger juice particles, ginger oil, red date pulp, date pit powder and an aqueous medium.
Preferably, the weight ratio of the red date pulp to the water medium is 1: mixing and cooking the raw materials in a proportion of 10 to obtain the red date pulp pre-cooking liquid.
Preferably, the weight ratio of the ginger supernatant phase to the ginger juice particles to the red date pulp precooking liquid is 1: 1: 10.
preferably, the ginger oil mass fraction is 2%.
Preferably, the particle size of the date pit powder is 400-600 nm.
Preferably, the mass fraction of the date pit powder is 2-5%.
Further, a preparation method of the ginger and jujube combined emulsion with the function of regulating gastrointestinal health, which comprises the following steps:
1) pulping rhizoma Zingiberis recens, homogenizing with colloid mill to obtain rhizoma Zingiberis recens juice, and filtering to separate rhizoma Zingiberis recens supernatant phase and rhizoma Zingiberis recens juice granule phase;
2) separating and crushing pulp and kernels of red dates, mixing the pulp and water uniformly, performing cooking treatment to obtain pulp pre-cooking liquid of the red dates, and performing sand milling treatment on the kernels to obtain kernel powder;
3) mixing the supernatant phase and the granular phase in the step 1) and the red date pulp pre-boiling liquid in the step 2), gradually adding ginger oil and the date pit nano powder in the step 2), and respectively and sequentially homogenizing to form stable pickering emulsion;
4) irradiating the emulsion in the step 3) by using ultraviolet rays to obtain the ginger and jujube combined emulsion.
Preferably, the pulping time in the step 1) is 2-3min, and the homogenizing time is 4-6 min.
Further, in the step 1), the supernatant phase is subjected to ultrasonic treatment for 30-40min, and the particle phase is subjected to nano-scale circulating sanding treatment for 1-1.5 h.
Further, in the step 2), the pulp is crushed for 3-5min, and the kernel is crushed for 15-20 min.
Further, the mixing ratio of the pulp and the water in the step 2) is 1: 10.
further, the cooking temperature in the step 2) is 70-80 ℃, and the cooking time is 30-40 min.
Further, the frosting time of the kernels in the step 2) is 2-2.5h, and the average particle size of the kernels is 400-600 nm.
Further, in the step 3), the mixing weight ratio of the supernatant phase, the granular phase and the red date pulp precooking liquid is 1: 1: 10.
further, the ginger oil in the step 3) is 2% of ginger oil, and after the 2% of ginger oil is added, the homogenizing rotating speeds are 16000 r/min and 12000 r/min respectively.
Further, the date pit nano powder in the step 3) is 2-5% of date pit nano powder.
Further, after the jujube kernel powder is added in the step 3), two times of homogenization are continuously carried out, wherein the first time of homogenization is 16000 r/min, and the second time of homogenization is 10000 r/min.
Further, the time of the homogenization treatment in the step 3) is 2-3min each time.
Further, the ultraviolet rays in the step 4) are provided by an ultraviolet lamp, and the ultraviolet lamp is 40-60W.
Further, the ultraviolet irradiation time in the step 4) is 50-70 min.
Furthermore, the ginger and jujube combined emulsion prepared by the method can be used for preparing ginger and jujube juice beverages, ginger and jujube tea and other products.
The invention firstly pretreats ginger and jujube, then compounds stabilizer to form stable pickering emulsion, finally obtains ginger and jujube combined emulsion by ultraviolet sterilization, in the process, the date pulp and the date pit are added at the same time, the added date pit nano powder with the grain diameter of 400-600-, the multi-layer structure of 'water phase-hydrophilic group-lipophilic group-oil drop' is formed by interaction with water molecules and ginger oil drops, the multi-layer structure has good stability and thermodynamic equilibrium characteristics, fat-soluble active ingredients in a system are encapsulated in the innermost layer, and hydrophilic ingredients are dispersed on the outer layer and the surface, so that the synergistic-sustained and controlled release effect is realized, and the multi-layer structure has the function of regulating the health of gastrointestinal tracts.
Finally, irradiating the emulsion by adopting ultraviolet rays to obtain the stable ginger and jujube combined emulsion. The heating sterilization treatment is not needed, the adverse effect of high temperature on the ginger and jujube combined emulsion is avoided, the active ingredients are protected, and the sustained and controlled release of the active ingredients is realized; the obtained emulsion basically maintains the color, flavor, aroma and nutritional ingredients of Zingiber officinale.
The invention has the advantages that:
compared with the traditional ginger and jujube combined product, the ginger and jujube combined emulsion prepared by the preparation method disclosed by the invention is more harmonious in taste and flavor, gives consideration to the advantages of the ginger and jujube, can efficiently protect gingerol and ginger essential oil, prevents the gingerol and ginger essential oil from being degraded, is good in stability, is green and free of additives, accords with the green and environment-friendly concepts, has the slow-release characteristic, reduces the stimulation to the gastrointestinal tract, can better play a role in regulating the health of the gastrointestinal tract, is innovatively added with the jujube pit component, has the effects of promoting the production of body fluid to quench thirst, detoxifying and healing sores, lubricating intestines and promoting digestion while increasing the fragrance of the jujube pit, and avoids the waste of raw materials to the greatest extent.
Drawings
FIG. 1 is a TEM image of an emulsion system for ginger and jujube with stable 400-600nm jujube kernel nano powder prepared in example 3 of the invention.
FIG. 2 shows the effect of adding different sizes of jujube pit nano-powder on the retention rate of polyphenol in the ginger-jujube combination emulsion.
FIG. 3 shows the effect of adding different sizes of jujube pit nanopowder on the retention rate of aromatic components in the emulsion.
FIG. 4 shows the particle size of the ginger-jujube emulsion with stable date pit nano-powder of different sizes.
Detailed Description
Hereinafter, preferred embodiments of the present invention will be described in detail. The experimental methods of the preferred embodiments, which do not indicate specific conditions, are generally performed according to conventional conditions, and the examples are given for better illustration of the present invention, but the present invention is not limited to the examples. Therefore, those skilled in the art should make insubstantial modifications and adaptations to the embodiments of the present invention in light of the above teachings and remain within the scope of the invention.
The first embodiment is as follows: a lotion containing rhizoma Zingiberis recens and fructus Jujubae for regulating gastrointestinal health
A ginger and jujube combined emulsion with the function of regulating gastrointestinal health comprises ginger supernatant phase, ginger juice particles, 2% of ginger oil, red jujube pulp, 2-5% of jujube pit powder with the particle size of 400-600nm and an aqueous medium, wherein the weight ratio of the red jujube pulp to the aqueous medium is 1: uniformly mixing and cooking the mixture according to the proportion of 10 to obtain red date pulp precooking liquid, wherein the weight ratio of the ginger supernatant phase to the ginger juice particles to the red date pulp precooking liquid is 1: 1: 10.
the preparation method comprises the following steps:
1) cleaning rhizoma Zingiberis recens, pulping for 3min, homogenizing for 6min with colloid mill to obtain rhizoma Zingiberis recens juice, filtering to separate supernatant and granule, and ultrasonic treating the supernatant for 40min to stabilize it; the particle phase is treated by nano-scale circulating sand grinding for 1.5h to ensure that the particle phase is uniform and stable.
2) Separating pulp and kernel of dried fructus Jujubae, and respectively coarsely pulverizing the pulp and kernel for 3min and 15 min; further mixing pulp with water at a ratio of 1:10, and steaming at 70 deg.C for 35min to dissolve active ingredients such as polysaccharide and pectin; further carrying out nano-scale circulating sanding treatment on the fruit cores for 2h to ensure that the average particle size is 400-600 nm. The added nanometer powder with the jujube kernel particle size of 400-600nm can efficiently stabilize an oil-in-water emulsion, the dietary fibers, polysaccharides, pectin and other components in the jujube kernel nanometer powder all contain hydrophilic hydroxyl and carboxyl and also contain a carbon chain skeleton, and a multi-layer structure characteristic of 'water phase-hydrophilic group-lipophilic group-oil drop' is formed by interaction with water molecules and ginger oil drops, so that the jujube kernel nanometer powder has better stability and thermodynamic balance characteristics, fat-soluble active ingredients in the system are encapsulated in the innermost layer, and hydrophilic ingredients are dispersed on the outer layer and the surface, so that a synergistic-sustained and controlled release effect is realized, and the jujube kernel nanometer powder has the function of regulating the health of gastrointestinal tracts.
3) Pre-treating a ginger supernatant phase, a ginger juice granular phase and a red date pulp pre-cooking liquid according to the weight ratio of 1: 1:10 (weight ratio), adding 2% of ginger oil, and sequentially treating for 2min at 16000 r/min and 12000 r/min by a high-speed homogenizer; adding 2-5% of semen Ziziphi Spinosae nanopowder, processing with high speed homogenizer at 16000 r/min for 2min, and processing with high speed homogenizer at 10000 r/min for 2 min.
4) Irradiating the emulsion with ultraviolet ray at 60W for 70min to obtain stable emulsion containing rhizoma Zingiberis recens and fructus Jujubae. The heating sterilization treatment is not needed, the adverse effect of high temperature on the ginger and jujube combined emulsion is avoided, the active ingredients are protected, and the sustained and controlled release of the active ingredients is realized; the obtained emulsion basically maintains the color, flavor, aroma and nutritional ingredients of Zingiber officinale.
Example two: preparation method of ginger and jujube combined emulsion
A preparation method of ginger and jujube combined emulsion with the function of regulating gastrointestinal health is characterized by comprising the following steps:
1) cleaning rhizoma Zingiberis recens, pulping for 2min, homogenizing for 4min with colloid mill to obtain rhizoma Zingiberis recens juice, filtering to separate supernatant and granule, and ultrasonic treating the supernatant for 30min to stabilize it; the particle phase is treated by nano-scale circulating sand grinding for 1 hour to ensure that the particle phase is uniform and stable.
2) Separating pulp and kernel of fructus Jujubae, and respectively coarsely pulverizing the pulp and kernel for 5min and 20 min; further mixing pulp with water at a ratio of 1:10, and steaming at 80 deg.C for 35min to dissolve active ingredients such as polysaccharide and pectin; further carrying out nano-scale circulating sanding treatment on the fruit cores for 2.5h to ensure that the average particle size is 400-600 nm.
3) Pre-treating a ginger supernatant phase, a ginger juice granular phase and a red date pulp pre-cooking liquid according to the weight ratio of 1: 1:10 (weight ratio), adding 2% of ginger oil, and sequentially treating for 2min at 16000 r/min and 12000 r/min by a high-speed homogenizer; adding 2-5% of semen Ziziphi Spinosae nanopowder, processing with high speed homogenizer at 16000 r/min for 2min, and processing with high speed homogenizer at 10000 r/min for 2 min.
4) Irradiating the emulsion with ultraviolet rays, wherein the thickness of the emulsion is 1mm, the irradiation distance is 6.0cm under an ultraviolet lamp of 40W, and the irradiation time is 50min, thus obtaining the stable emulsion for combining ginger and jujube.
Example three: preparation method of ginger and jujube combined emulsion
A preparation method of ginger and jujube combined emulsion with the function of regulating gastrointestinal health is characterized by comprising the following steps:
1) cleaning rhizoma Zingiberis recens, pulping for 2min, homogenizing for 5min with colloid mill to obtain rhizoma Zingiberis recens juice, filtering to separate supernatant and granule, and ultrasonic treating the supernatant for 30min to stabilize it; the particle phase is treated by nanometer circulating sand grinding for 1.25h to make it uniform and stable.
2) Separating pulp and kernel of fructus Jujubae, and respectively coarsely pulverizing the pulp and kernel for 3min and 10 min; further mixing pulp with water at a ratio of 1:10, steaming at 75 deg.C for 35min to dissolve active ingredients such as polysaccharide and pectin; further carrying out nano-scale circulating sanding treatment on the fruit cores for 2.25h to ensure that the average particle size is 400-600 nm.
3) Pre-treating a ginger supernatant phase, a ginger juice granular phase and a red date pulp pre-cooking liquid according to the weight ratio of 1: 1:10 (weight ratio), adding 2% of ginger oil, and sequentially treating for 2min at 16000 r/min and 12000 r/min by a high-speed homogenizer; adding 3.5% of semen Ziziphi Spinosae nanopowder, processing with high speed homogenizer at 16000 r/min for 2min, and processing with high speed homogenizer at 10000 r/min for 2 min.
4) Irradiating the emulsion with ultraviolet rays, wherein the thickness of the emulsion is 1mm, the ultraviolet lamp is 40W, the irradiation time is 60min, and the irradiation distance is 6.0cm, thus obtaining the stable emulsion for combining ginger and jujube.
Example four Polyphenol Retention experiments
The preparation method of the above embodiment 1-3 is used to prepare the emulsion without adding the date core nanopowder, and the date core nanopowders with different particle sizes are added, and the average particle sizes thereof are respectively 400-; further, gallic acid is used as a standard substance, and Folin-Ciocalteu colorimetric method is adopted to determine the change of the retention rate of total polyphenol in the sample in the storage process (room temperature and normal illumination condition). The influence result of the addition of the jujube pit nano powder with different sizes on the retention rate of polyphenol in the ginger and jujube combined emulsion in figure 2 shows that: polyphenol in a sample without the jujube kernel powder shows a rapid descending trend, the descending is rapid within 3 weeks and then tends to be stable, the main reason is that the emulsion is unstable, and the easily oxidized polyphenol in the emulsion is rapidly degraded; after the date pit nano powder with different particle sizes is added, each emulsion has the protection effect on polyphenol, the trend of polyphenol oxidation is reduced, and the effect of the emulsion added with the 400-plus-600 nm date pit nano powder is optimal; further comparison shows that the polyphenol in the 100-plus-400 nm date pit nano powder emulsion is rapidly reduced in the initial stage, and the polyphenol in the 600-plus-1000 nm date pit nano powder emulsion is rapidly reduced in the later stage, wherein the two reduction trends are different, and the main reason is that small-particle-size particles have a certain stabilizing effect on the emulsion, but the formed emulsion has a smaller particle size and is unstable in the long-term storage process and the solution is agglomerated, while large particles have a certain stability in a short time but are more likely to precipitate in a long term, so that the emulsion is unstable, and the protective effect on the polyphenol is lost.
EXAMPLES five aroma component Retention test
According to the preparation method described in the above examples 1-3, the jujube kernel nanoscale powders with different particle sizes of 100-. And (3) determining the result after 5 weeks of storage, and according to the influence of the addition of the jujube pit nano powder with different sizes on the retention rate of the aroma components of the emulsion for sharing the ginger and the jujube, shown in the figure 3, wherein the total amount of the aroma components in the sample without the addition of the jujube pit powder is the lowest, the retention rate of the total amount of the aroma components in the emulsion with the addition of the 400-nm and 600-nm jujube pit nano powder is the highest, and the retention rates of the aroma components in the emulsions with the addition of 100-nm and 600-nm jujube pit nano powder are both limited. Generally, the aroma components of the volatile oil belong to fat-soluble substances, have low solubility in water, and are easily degraded and lost in the processing and storage processes; the preparation method of the ginger and jujube combined emulsion provided by the invention can improve the stability of the emulsion, can make up the defects of single taste and lack of ginger and jujube flavor of the traditional ginger and jujube beverage, improves the combined effect of the ginger and jujube, and fully exerts the advantages of the combined ginger and jujube.
EXAMPLES hexaemulsion particle size experiments
According to the preparation method described in the above examples 1-3, the jujube kernel nanoscale powders with different particle sizes of 100-. The 0w and 5w Zingiber officinale co-emulsion is diluted 100 times with 0.01mol/L phosphate buffer solution (pH 7) for measurement and analysis comparison. According to the result of the particle size of the stable Ziziphus jujuba Mill emulsion with different sizes shown in FIG. 4, the initial and storage 5w particle sizes of the emulsion are very different, wherein the particle size of the stable emulsion with 400-nm jujube pit nanometer powder is changed a little, which indicates that the emulsion is stable, and the purpose of stabilizing the emulsion can be achieved because enough particles can be ensured to be adsorbed on an oil-water interface to strengthen an interface film when small oil drops of the emulsion are formed.
Example application scenario of emulsion with seven gingers and Chinese dates
The ginger and jujube combined emulsion prepared in the embodiments 1 to 3 can be added with flavoring agents such as brown sugar and citric acid, and used for preparing ginger and jujube juice or ginger and jujube tea and other beverages later, and can make up for the defects that the existing ginger and jujube beverage has no flavor of fresh ginger and is single in function.
Finally, it should be noted that the above embodiments are only used for illustrating the technical solutions of the present invention and not for limiting, and although the present invention has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions can be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, which should be covered by the claims of the present invention.
Claims (11)
1. The ginger and jujube combined emulsion with the function of regulating gastrointestinal health is characterized in that: the components of the ginger juice beverage comprise ginger supernatant, ginger juice particles, ginger oil, red date pulp, date pit powder and an aqueous medium.
2. A method of preparing the ginger and date combined emulsion having gastrointestinal health regulating effect of claim 1, comprising the steps of:
1) pulping rhizoma Zingiberis recens, homogenizing with colloid mill to obtain rhizoma Zingiberis recens juice, and filtering to separate rhizoma Zingiberis recens supernatant phase and rhizoma Zingiberis recens juice granule phase;
2) separating and crushing pulp and kernel of red date, mixing pulp and water uniformly, steaming to obtain pulp precooking solution of red date, and sanding the kernel of red date to obtain kernel powder;
3) mixing the supernatant phase and the granular phase in the step 1) and the red date pulp pre-boiling liquid in the step 2), gradually adding ginger oil and the date pit nano powder in the step 2), and respectively and sequentially homogenizing to form stable pickering emulsion;
4) sterilizing the Pickering emulsion in the step 3) by ultraviolet irradiation to obtain the ginger and jujube combined emulsion.
3. The preparation method according to claim 2, wherein the beating time in step 1) is 2-3min, the homogenization time is 4-6min, the ultrasonic treatment time of the supernatant phase is 30-40min, and the nano-scale circulating sand grinding treatment time of the particle phase is 1-1.5 h.
4. The preparation method according to claim 2, wherein the pulp pulverization time in step 2) is 3-5min, and the kernel pulverization time is 15-20 min.
5. The method for preparing according to claim 2, wherein the mixing ratio of the pulp and water in step 2) is 1: 10.
6. the preparation method according to claim 2, wherein the cooking temperature in step 2) is 70-80 ℃ and the cooking time is 30-40min to obtain the pulp precooking liquid.
7. The method as set forth in claim 2, wherein the average particle size of the date pit powder in step 2) is 400-600 nm.
8. The preparation method according to claim 2, wherein the mixing weight ratio of the supernatant phase, the granular phase and the red date pulp precooking liquid in the step 3) is 1: 1: 10.
9. the method according to claim 2, wherein the ginger oil in step 3) is 2% ginger oil, and the homogenization rotation speeds after the 2% ginger oil is added are 16000 rpm and 12000 rpm respectively.
10. The method according to claim 2, wherein the date pit nanopowder in step 3) is 2-5% date pit nanopowder.
11. The method according to claim 2, wherein the step 3) of adding the jujube kernel powder is performed by two times of homogenization, the first time of homogenization is 16000 rpm, the second time of homogenization is 10000 rpm, and the time of homogenization is 2-3min each time.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010229189.7A CN111296840B (en) | 2020-03-27 | 2020-03-27 | A lotion containing rhizoma Zingiberis recens and fructus Jujubae for regulating gastrointestinal health, and its preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010229189.7A CN111296840B (en) | 2020-03-27 | 2020-03-27 | A lotion containing rhizoma Zingiberis recens and fructus Jujubae for regulating gastrointestinal health, and its preparation method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN111296840A true CN111296840A (en) | 2020-06-19 |
| CN111296840B CN111296840B (en) | 2022-08-23 |
Family
ID=71162422
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010229189.7A Active CN111296840B (en) | 2020-03-27 | 2020-03-27 | A lotion containing rhizoma Zingiberis recens and fructus Jujubae for regulating gastrointestinal health, and its preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111296840B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113754929A (en) * | 2021-09-17 | 2021-12-07 | 天津科技大学 | Pickering emulsion |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20020058014A1 (en) * | 1998-09-18 | 2002-05-16 | Heinrich Gers-Barlag | Emulsifier-free finely disperse systems of the oil-in-water and water-in-oil type |
| JP2010124786A (en) * | 2008-11-28 | 2010-06-10 | Uha Mikakuto Co Ltd | Food composition of processed zingiber officinale and method for producing the same |
| CN101889709A (en) * | 2010-08-17 | 2010-11-24 | 济南康森生物科技有限公司 | Wild jujube juice beverage for tranquilization and health care and production method thereof |
| US20100316684A1 (en) * | 2007-05-10 | 2010-12-16 | Neubourg Skin Care Gmbh & Co. Kg | Surfactant-Free Foam Formulations |
| US20120107252A1 (en) * | 2009-04-23 | 2012-05-03 | Universite Paris-Sud 11 | Method for forming cyclodextrin polymer and lipophilic compound emulsions, resulting emulsions, and compositions including said emulsions |
| CN105265956A (en) * | 2015-10-24 | 2016-01-27 | 山东好当家海洋发展股份有限公司 | Processing method of health drink containing red dates, dark plum and ginger juice |
| WO2019008145A1 (en) * | 2017-07-07 | 2019-01-10 | Pivert | Method for producing pickering emulsions from biosourced particles |
-
2020
- 2020-03-27 CN CN202010229189.7A patent/CN111296840B/en active Active
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20020058014A1 (en) * | 1998-09-18 | 2002-05-16 | Heinrich Gers-Barlag | Emulsifier-free finely disperse systems of the oil-in-water and water-in-oil type |
| US20100316684A1 (en) * | 2007-05-10 | 2010-12-16 | Neubourg Skin Care Gmbh & Co. Kg | Surfactant-Free Foam Formulations |
| JP2010124786A (en) * | 2008-11-28 | 2010-06-10 | Uha Mikakuto Co Ltd | Food composition of processed zingiber officinale and method for producing the same |
| US20120107252A1 (en) * | 2009-04-23 | 2012-05-03 | Universite Paris-Sud 11 | Method for forming cyclodextrin polymer and lipophilic compound emulsions, resulting emulsions, and compositions including said emulsions |
| CN101889709A (en) * | 2010-08-17 | 2010-11-24 | 济南康森生物科技有限公司 | Wild jujube juice beverage for tranquilization and health care and production method thereof |
| CN105265956A (en) * | 2015-10-24 | 2016-01-27 | 山东好当家海洋发展股份有限公司 | Processing method of health drink containing red dates, dark plum and ginger juice |
| WO2019008145A1 (en) * | 2017-07-07 | 2019-01-10 | Pivert | Method for producing pickering emulsions from biosourced particles |
Non-Patent Citations (4)
| Title |
|---|
| B.P.BINKS ET AL: ""Naturally Occurring Spore Particles at Planar Fluid Interfaces and in Emulsions"", 《LANGMUIR》 * |
| WENHANG WANG ET AL: ""Preparation of cellulose nanocrystals from asparagus (Asparagusofficinalis L.) and their", 《CARBOHYDRATE POLYMERS》 * |
| 刘浩: ""基于壳聚糖的新型Pickering乳液及相应功能材料的制备和应用"", 《中国优秀博硕士学位论文全文数据库工程科技Ⅰ辑》 * |
| 向萍: ""广枣核化学成分与广枣质量控制研究"", 《中国优秀博硕士学位论文全文数据库医药卫生科技辑》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113754929A (en) * | 2021-09-17 | 2021-12-07 | 天津科技大学 | Pickering emulsion |
Also Published As
| Publication number | Publication date |
|---|---|
| CN111296840B (en) | 2022-08-23 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US20080057162A1 (en) | Functionalized coffee | |
| KR102020586B1 (en) | Healthy foods for elderly comprising animal and plant extracts and process for preparation thereof | |
| EP3238548B1 (en) | Method for producing raw pills of fermented minerals having functions of improving constipation and recovery from fatigue, and raw pills of fermented minerals produced thereby | |
| KR20120126456A (en) | The method and system for making functional liquor and beverage. | |
| Christman et al. | Acceptability of peanut skins as a natural antioxidant in flavored coated peanuts | |
| KR101095177B1 (en) | processing method for turmeric coated rice | |
| CN111296840B (en) | A lotion containing rhizoma Zingiberis recens and fructus Jujubae for regulating gastrointestinal health, and its preparation method | |
| DE112016006167T5 (en) | Process for the preparation of a fermented powder dispersion of red ginseng with maximized inclusion ratio, which contains no emulsifier | |
| KR101447231B1 (en) | A manufacturing method of overhang solution pellet and overhang solution pellet munufactured by the same | |
| JP2006246752A (en) | Method for producing health food, and health food produced by the method | |
| CN106616110A (en) | Fucoxanthin plant beverage and preparation method thereof | |
| CN113855735A (en) | Composition for promoting metabolic digestion and preparation method thereof | |
| Sudha et al. | Studies on phytochemical, mineral content, in vitro anti-urolithiatic and anti-diabetic activities of horse gram flour extracts and its biosynthesized Ag nanoparticles | |
| KR101837158B1 (en) | Meat sauce using fermented rice bran products and manufacturing method thereby | |
| CN107412345A (en) | A kind of passion fruit seed oil lozenge and preparation method thereof | |
| JPH0269165A (en) | Cancer suppressing food | |
| CN106578789A (en) | Nutritional and health-care matthiola incana and corn drink | |
| CN109259157A (en) | A kind of production method of dragon fruit jam | |
| CN107156380A (en) | Brown sugar sweet osmanthus ginger tea drink | |
| CN113181295A (en) | Externally-applied traditional Chinese medicine powder with weight-losing effect and preparation method thereof | |
| KR102522936B1 (en) | Onion Jelly Manufacturing Method Using Onions | |
| CN105981842A (en) | Healthy tea for tranquilizing mind by nourishing heart and preparation method thereof | |
| CN105995961A (en) | Processing method for roselle tremella nutritive sweet soup | |
| DE202008002263U1 (en) | Health promoting agent and its use | |
| CN111202197A (en) | Preparation method of highland barley fermented beverage and highland barley fermented beverage prepared by same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |