CN111296840B - 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
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- A—HUMAN NECESSITIES
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
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- A23L2/50—Preservation of non-alcoholic beverages by irradiation or electric treatment without heating
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- A23L2/52—Adding ingredients
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- 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
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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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 organism absorbing nutrient components, the direct use effect of ginger and jujube is limited, 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 boiling process; (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 supernatant phase and granule phase of rhizoma Zingiberis recens juice;
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 ginger and jujube combined emulsion basically keeps the color, flavor, aroma and nutrient components of ginger and jujube.
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 stabilizing 400-600nm jujube kernel nano-powder for ginger and jujube mixing 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 and jujube combined emulsion with stable jujube 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 1:10 parts of the ginger juice, the ginger juice particles and the red date pulp pre-cooking liquid are mixed uniformly and cooked to obtain the red date pulp pre-cooking liquid, wherein the weight ratio of the ginger supernatant phase to the ginger juice particles to the red date pulp pre-cooking 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, so 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 jujube kernel nano powder with the particle size of 400-600nm can efficiently stabilize an oil-in-water emulsion, the components such as dietary fiber, polysaccharide, pectin and the like in the jujube kernel nano powder 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 nano powder has better stability and thermodynamic balance characteristics, the fat-soluble active component in the system is encapsulated in the innermost layer, and the hydrophilic component is dispersed on the outer layer and the surface, so that the synergistic-sustained and controlled release effect is realized, and the jujube kernel nano 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 ginger and jujube combined emulsion basically keeps the color, flavor, aroma and nutrient components of ginger and jujube.
The second embodiment: 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 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 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 the total polyphenol in the storage process (room temperature and normal illumination condition) of the sample. 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 for 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 advantage of combined use of the ginger and jujube.
EXAMPLES hexaemulsion particle size experiments
According to the preparation method of the above examples 1-3, the jujube kernel nanoscale powders with different particle sizes of 100-400, 400-600 and 600-1000nm are respectively added to prepare the combined emulsion of the jujube kernel nanopowder, the particle size is determined, the particle size is an important parameter for judging the stability of the emulsion, and the average particle size of the emulsion is measured by using a Mastersizer 2000 type particle size analyzer. The 0w and 5w of the 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 is used for preparing ginger and jujube juice or ginger and jujube tea and other beverages in the following process, and the defects that the existing ginger and jujube beverage does not have the fragrance of fresh ginger and is single in function can be overcome.
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 (4)
1. The ginger and jujube combined emulsion with the function of regulating gastrointestinal health is characterized in that: the components of the ginger juice comprise a ginger supernatant phase, a ginger juice granular phase, ginger oil, red date pulp, date pit powder and an aqueous medium; the preparation method of the ginger and jujube combined emulsion comprises the following steps:
1) pulping rhizoma Zingiberis recens, homogenizing with colloid mill to obtain rhizoma Zingiberis recens juice, filtering to separate supernatant phase and granule phase, ultrasonic treating for 30-40min to stabilize the supernatant phase, and circularly treating the granule phase with nanoscale sand mill for 1-1.5 hr to stabilize the granule phase;
2) separating pulp and kernel of fructus Jujubae, pulverizing respectively, mixing pulp and water at a ratio of 1:10, steaming at high temperature to dissolve active components such as polysaccharide and pectin sufficiently to obtain pulp precooking solution, circularly treating with nanoscale sand mill, and grinding to obtain 600nm average particle size jujube kernel powder;
3) mixing the ginger supernatant phase and the ginger juice granular phase in the step 1) and the red date pulp pre-boiling liquid in the step 2) according to a weight ratio of 1: 1:10, mixing, adding 2% of ginger oil by mass percent, and sequentially treating for 2min by a high-speed homogenizer under the conditions of 16000 r/min and 12000 r/min; adding the jujube pit powder with the mass fraction of 2-5% in the step 2), treating for 2min by using a high-speed homogenizer at 16000 r/min, and treating for 2min by using the high-speed homogenizer at 10000 r/min to form stable Pickering emulsion;
4) irradiating the Pickering emulsion in the step 3) by using ultraviolet rays to obtain the ginger and jujube combined emulsion.
2. The emulsion for combining ginger and jujube as claimed in claim 1, wherein the time for beating in step 1) is 2-3min, and the time for homogenizing is 4-6 min.
3. The emulsion for combining ginger and jujube as claimed in claim 1, wherein the time for grinding the pulp in step 2) is 3-5min, and the time for grinding the stone is 15-20 min.
4. The ginger and jujube combined emulsion according to claim 1, wherein the cooking temperature in step 2) is 70-80 ℃ and the cooking time is 30-40 min.
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