CN111713661A - 一种生姜粉及其制备方法和应用 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
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- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- 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
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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- A61K36/88—Liliopsida (monocotyledons)
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- A—HUMAN NECESSITIES
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- 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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- A—HUMAN NECESSITIES
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- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
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- A—HUMAN NECESSITIES
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- A61K2236/50—Methods involving additional extraction steps
- A61K2236/51—Concentration or drying of the extract, e.g. Lyophilisation, freeze-drying or spray-drying
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Abstract
本发明公开了一种生姜粉及其制备方法和应用,制备方法包括:将鲜姜破壁,得到破壁混合料;向破壁混合料添加酶制剂并低温篮式研磨后,经高压均质处理得生姜均质液;均质液经过滤、UHT灭菌和喷雾干燥后,得到生姜粉。本发明首次采用破壁、研磨和均质联合对鲜姜进行处理,借助酶解作用,增强了生姜纤维的研磨效果,并通过均质处理使生姜纤维形成微米颗粒,最后经UHT进行灭活处理,缩短了加工过程中热处理的时间,且整个过程除酶制剂和膜滤水外,无额外辅料添加,最大程度保留了鲜姜的风味和营养物质。整个制备过程绿色、环保,无副产物的产生,为生姜的产业化发展开辟了新的方向。本发明制备的生姜粉适用于食品、保健品和药品。
Description
技术领域
本发明属于添加剂精制技术领域,具体涉及一种生姜粉及其制备方法和应用。
背景技术
姜是世界范围内的一种重要调味料,也是亚洲传统药食两用的植物。姜因能御百邪,古时谓之“薑。具独特风味,同时又有治百病之功,在传统医学上是典型的药食同源的代表。本草纲目便有记载“姜,可蔬,可果,可药”。我国卫生部在第一批药食两用资源清单中就将姜列入其中(包括生姜和干姜)。姜的精油和树脂被允许作为食用香料,姜的色素作为具有抗氧化能力的天然食用色素,也得到广泛使用。姜中富含维生素、膳食纤维、矿物质和蛋白质等营养类物质,及姜酚、姜烯酚、姜酮、倍半萜烯类、氧化倍半萜烯类、单萜烯类等、黄酮类等生物活性物质,可用于食品、保健品和药品。
姜当中含有多种功能性物质,但作为其辣味物质的姜辣素,是目前研究中姜发挥其功能性的主要物质。而姜辣素又是由多种物质组成的姜酚类混合物,主要包括6-姜酚、8-姜酚、10-姜酚、12-姜酚、甲基-6-姜酚等10余种成分;不同成分的分子结构类似,均具有β-羟基酮结构。而6-姜酚和8-姜酚含量较高,生物活性也最强,因此普遍常将6-姜酚作为评价生姜品质的客观指标。
现代医学研究证明,姜具有显著的抗氧化、抑菌和杀虫的功能,在临床方面具有降低胆固醇、保肝利胆、强心、抗运动病作用,降血糖作用,诱导T-淋巴细胞的凋亡,抑制环加氧酶-1(COX-1)的活性,抗血小板聚集等作用。
生姜传统的应用主要集中于调味品领域,随着人们健康意识的不断提升及姜制备工艺的不断丰富,其应用领域从调味品拓展到饮料、压片糖果及化妆品领域。目前除了传统的姜粉外,随着加工工艺和应用的多样化,逐渐出现了不同规格和品质的姜汁和姜粉产品。而加工工艺主要集中于干姜为原料,萃取得到姜油树脂和姜辣素,乳化包埋后得到姜汁和姜粉。该工艺条件以干姜为原料,成品缺失了鲜姜所特有的滋气味,且加工过程复杂,萃取后会残留大量的姜渣副产物待处理。也有采用鲜姜为原料,通过榨汁后添加稳定剂和包埋剂进行处理,虽然可以大幅度保留鲜姜的风味,但是榨汁后的分离过程会导致姜中膳食纤维、蛋白质类物质的大量流失,且加工工艺中仍有姜渣的残留,而需要额外的添加辅料进行乳化包埋。有些工艺采用了破壁后,酶解处理纤维素的方式进行加工,但是单纯的酶解时间长,且长时间的保温处理,易导致姜汁中风味和营养物质的损失,且加工周期长,难免会影响到成品的新鲜度。
发明内容
为了克服背景技术所述的不足,本发明提供了一种生姜粉及其制备方法和应用。本发明将鲜姜原料清洗、晾干、破壁,得到生姜破壁混合料;向生姜破壁混合料添加酶制剂并低温篮式研磨后,经高压均质处理得到生姜均质液;生姜均质液经过滤、UHT灭菌和喷雾干燥后,得到生姜粉产品。
本发明的生姜粉,其总姜酚含量可达到4500mg/kg~5000mg/kg、且生姜粉粒度为80目、水分含量<5%。
本发明同时提供了一种生姜粉的制备方法,提供的制备方法包括将生姜采用破壁机进行处理,得到生姜破壁混合料;将所述生姜破壁混合料加入酶制剂和膜滤水,经过研磨处理并过滤后得到生姜研磨液;将所述生姜研磨液进行均质处理得到生姜均质液;将所述生姜均质液经UHT灭活处理后,得到生姜灭菌液;将所述生姜灭菌液干燥,得到生姜粉产品。
本发明提供的制备方法包括如下步骤:
(1)原料清洗:将所述鲜姜将用清洗机进行清洗,去除泥土等杂质后晾干;
(2)原料破壁:将所述晾干后的鲜姜,采用破壁机进行处理,得到生姜破壁混合料;
研磨处理:将所述生姜破壁混合料加入适量酶制剂和膜滤水,经过低温篮式研磨处理并过滤后得到生姜研磨液;
高压均质:将所述生姜研磨液进行均质处理得到生姜均质液;
UHT灭菌:将所述生姜均质液经UHT进行酶制剂和微生物灭活处理后,得到生姜灭菌液。
喷雾干燥:将所述生姜灭菌液采用喷雾干燥后,得到生姜粉产品。
优选的,步骤3中所述的酶制剂为纤维素酶;所述的酶制剂的添加量为生姜原料的0.1%~10%;所述的膜滤水的添加量为生姜原料的0.1~10倍;所述的研磨机经过低温篮式研磨处理时,研磨机的转速为100~1500r/min;所述的低温篮式研磨处理过程温度为0~40℃;其研磨时间为0.5~5h。
优选的,所述步骤(4)高压均质,均质压力为10~100Mpa。
优选的,所述步骤(5)UHT灭菌,UHT灭菌温度为100~150℃;UHT灭菌时间为1s~120s;所述的酶制剂为纤维素酶。
优选的,所述步骤(6)喷雾干燥,喷雾干燥进口温度为150~220℃;喷雾干燥的出口温度为60~120℃。
本发明更优选的制备方法包括如下步骤:
步骤3中酶制剂添加量为生姜原料的0.5%~1%;膜滤水的添加量为生姜原料的0.5~1.5倍;所述的研磨机经过低温篮式研磨处理时,研磨机的转速为100~900r/min;处理过程温度为10~20℃;研磨时间为2.5~3h;所述步骤(4)高压均质,均质压力为50~80Mpa;所述步骤(5)UHT灭菌,UHT灭菌温度为110~125℃;UHT灭菌时间为10s~30s;所述步骤(6)喷雾干燥,喷雾干燥进口温度为180~200℃;出口温度为80~100℃;所述的酶制剂为纤维素酶。
本发明首次采用破壁、篮式研磨和均质联合对鲜姜原料进行处理,借助酶解作用,增强了生姜纤维的研磨效果,并通过均质处理使生姜纤维形成微米颗粒,最后经UHT对微生物和酶制剂进行灭活处理,缩短了加工过程中热处理的时间,且整个过程除酶制剂和膜滤水外,无额外辅料的添加最大程度保留了鲜姜的风味和营养物质。整个制备过程绿色、环保,无副产物的产生,为生姜的产业化发展开辟了新的方向。
本发明制备的生姜粉更适用于食品、保健品和药品中的应用。
具体实施方式
实施例1
将鲜姜200kg(姜酚总含量796.40mg/kg)用清洗机进行清洗,去除泥土等杂质并晾干,得到鲜姜168kg。取晾干后的鲜姜,采用破壁机进行破壁处理,得到破壁混合液162kg。将破壁混合液转入研磨罐中,加入0.81kg的纤维素酶和162kg的膜滤水,研磨过程中控制冷却水温度为20℃,于700r/min研磨处理3h,得到生姜研磨液318kg,研磨液的粒径为D90:9.8μm。
将所述生姜研磨液经100目钢丝滤网过滤后,采用均质机于60Mpa条件下进行高压均质处理1次,得到生姜均质液313kg。
将上述生姜均质液于110℃条件下,灭菌25s,得到生姜灭菌液305kg。生姜灭菌液于进口温度190℃,出口温度90℃条件下进行喷雾干燥,得到生姜粉26.6kg,90%的粉体可通过80目标准筛。
实施例2
将鲜姜200kg(姜酚总含量796.40mg/kg)用清洗机进行清洗,去除泥土等杂质并晾干,得到鲜姜181kg。取晾干后的鲜姜,采用破壁机进行破壁处理,得到破壁混合液170kg。将破壁混合液转入研磨罐中,加入1.7kg的纤维素酶和140kg的膜滤水,研磨过程中控制冷却水温度为15℃,于900r/min研磨处理2.5h,得到生姜研磨液303kg,研磨液的粒径为D90:11.4μm。
将所述生姜研磨液经100目钢丝滤网过滤后,采用均质机于50Mpa条件下进行高压均质处理1次,得到生姜均质液294kg。
将上述生姜均质液于121℃条件下,灭菌10s,得到生姜灭菌液286kg。生姜灭菌液于进口温度180℃,出口温度80℃条件下进行喷雾干燥,得到生姜粉27.8kg,90%的粉体可通过80目标准筛。
实施例3
a)将鲜姜200kg(姜酚总含量796.40mg/kg)用清洗机进行清洗,去除泥土等杂质并晾干,得到鲜姜177kg。取晾干后的鲜姜,采用破壁机进行破壁处理,得到破壁混合液169kg。将破壁混合液转入研磨罐中,加入1kg的纤维素酶和180kg的膜滤水,研磨过程中控制冷却水温度为10℃,于100r/min研磨处理2.5h,得到生姜研磨液337kg,研磨液的粒径为D90:7.2μm。
b)将所述生姜研磨液经100目钢丝滤网过滤后,采用均质机于80Mpa条件下进行高压均质处理1次,得到生姜均质液330kg,检测均质液粒径D90为μm。
c)将上述生姜均质液于121℃条件下,灭菌15s,得到生姜灭菌液326kg。生姜灭菌液于进口温度180℃,出口温度80℃条件下进行喷雾干燥,得到生姜粉25.7kg,90%的粉体可通过80目标准筛。
对比例1
将鲜姜200kg(姜酚总含量796.40mg/kg)用清洗机进行清洗,去除泥土等杂质并于60℃烘干,得到干姜28kg。取干姜采用粉碎机进行粉碎处理,并过80目筛网,筛剩物继续进行粉碎,得到姜粉24.6kg。
对比例2
将鲜姜200kg(姜酚总含量796.40mg/kg)用清洗机进行清洗,去除泥土等杂质并晾干,得到鲜姜177kg。取晾干后的鲜姜,采用榨汁机进行压榨处理,经200目滤网过滤,得到滤液169kg。将滤液采用管式分离机进行离心分离,得到生姜分离液92.7kg。
将所述生姜分离液加入25kg麦芽糊精,搅拌溶解后,采用均质机于70Mpa条件下进行高压均质处理1次,得到生姜均质液118kg。
将上述生姜均质液于115℃条件下,灭菌25s,得到生姜灭菌液106.4kg。生姜灭菌液于进口温度190℃,出口温度90℃条件下进行喷雾干燥,得到生姜粉22.7kg,90%的粉体可通过80目标准筛。
对实施例和比较例制备的生姜粉的姜酚进行检测。检测结果如表1所示。
表1实施例1~3和比较例制备的生姜粉检测结果对比
根据表1的结果分析可知:(1)实施例与比较例制备的生姜粉得率接近,但实施例制备的生姜粉其姜酚含量显著高于对比例;(2)实施例姜酚的保留率达到80%以上,而比较例的姜酚保留率<40%,显著低于实施例的姜酚保留率;(3)水分散效果分析显示,实施例和对比例2分散效果均良好,而实施例1在水中会有明显沉淀。
综合对比结果表明,实施例的方法在保证产品得率的前提下对姜酚类风味物质保效果显著优于对比例。对比例1长时间的加热烘干导致风味物质损失显著,且采用粉碎的方式虽然粒径可达到80目,但在水中无法良好分散而出现显著沉淀;而对比组2由于风味物质在姜汁体系中呈悬浮状态,在分离过程中风味物质大量被分离而损失显著,导致姜酚含量显著低于实施例。表明本发明的方法生产的姜粉对鲜姜中的风味物质的保留效果较好,适合用于制备食品、保健品或药品。
最后应说明的是:显然,上述实施例仅是为清楚地说明本发明所作的举例,而并非对实施方式的限定。对于所属领域的普通技术人员来说,在上述说明的基础上还可以做出其它不同形式的变化或变动。这里无需也无法对所有的实施方式予以穷举。而由此所引申出的显而易见的变化或变动仍处于本发明的保护范围之中。
Claims (10)
1.一种生姜粉,其特征在于,总姜酚含量为:4500mg/kg~5000mg/kg、生姜粉粒度为80目,水分含量<5%。
2.根据权利要求1所述的一种生姜粉的制备方法,其特征在于,包括如下步骤:
将生姜采用破壁机进行处理,得到生姜破壁混合料;
将所述生姜破壁混合料加入酶制剂和膜滤水,经过研磨处理并过滤后得到生姜研磨液;
将所述生姜研磨液进行均质处理得到生姜均质液;
将所述生姜均质液经UHT灭活处理后,得到生姜灭菌液;
将所述生姜灭菌液干燥,得到生姜粉产品。
3.根据权利要求2所述的制备方法,其特征在于,包括如下步骤:
(1)原料清洗:将所述鲜姜将用清洗机进行清洗,去除泥土等杂质后晾干;
(2)原料破壁:将所述晾干后的鲜姜,采用破壁机进行处理,得到生姜破壁混合料;
(3)研磨处理:将所述生姜破壁混合料加入适量酶制剂和膜滤水,采用研磨机经过低温篮式研磨处理并过滤后得到生姜研磨液;
(4)高压均质:将所述生姜研磨液进行均质处理得到生姜均质液;
(5)UHT灭菌:将所述生姜均质液经UHT进行酶制剂和微生物灭活处理后,得到生姜灭菌液;
(6)喷雾干燥:将所述生姜灭菌液采用喷雾干燥后,得到生姜粉产品。
4.根据权利要求3所述的制备方法,其特征在于,步骤3中所述的酶制剂为纤维素酶;所述的酶制剂的添加量为生姜原料的0.1%~10%;所述的膜滤水的添加量为生姜原料的0.1~10倍;所述的研磨机经过低温篮式研磨处理时,研磨机的转速为100~1500r/min;所述的低温篮式研磨处理过程温度为0~40℃;其研磨时间为0.5~5h。
5.根据权利要求3所述的制备方法,其特征在于,所述步骤(4)高压均质,均质压力为10~100Mpa。
6.根据权利要求3所述的制备方法,其特征在于,所述步骤(5)UHT灭菌,UHT灭菌温度为100~150℃;UHT灭菌时间为1s~120s;所述的酶制剂为纤维素酶。
7.根据权利要求3所述的制备方法,其特征在于,所述的步骤(6)喷雾干燥,喷雾干燥进口温度为150~220℃;喷雾干燥的出口温度为60~120℃。
8.根据权利要求3所述的制备方法,其特征在于,步骤3中酶制剂添加量为生姜原料的0.5%~1%;膜滤水的添加量为生姜原料的0.5~1.5倍;所述的研磨机经过低温篮式研磨处理时,研磨机的转速为100~900r/min;处理过程温度为10~20℃;研磨时间为2.5~3h;所述步骤(4)高压均质,均质压力为50~80Mpa;所述步骤(5)UHT灭菌,UHT灭菌温度为110~125℃;UHT灭菌时间为10s~30s;所述步骤(6)喷雾干燥,喷雾干燥进口温度为180~200℃;出口温度为80~100℃;所述的酶制剂为纤维素酶。
9.根据权利要求3所述的制备方法,其特征在于:
(1)原料清洗:将鲜姜200kg用清洗机进行清洗,去除泥土等杂质并晾干;
(2)原料破壁:取晾干后的鲜姜,采用破壁机进行破壁处理,得到破壁混合液;
(3)研磨处理:将破壁混合液转入研磨罐中,加入1.7kg的纤维素酶和140kg的膜滤水,研磨过程中控制冷却水温度为15℃,于900r/min研磨处理2.5h,得到生姜研磨液,研磨液的粒径为D90:11.4μm;
(4)高压均质:将所述生姜研磨液经100目钢丝滤网过滤后,采用均质机于50Mpa条件下进行高压均质处理1次,得到生姜均质液294kg;
(5)UHT灭菌:将上述生姜均质液于121℃条件下,灭菌10s,得到生姜灭菌液;
(6)喷雾干燥:生姜灭菌液于进口温度180℃,出口温度80℃条件下进行喷雾干燥,得到生姜粉。
10.权利要求1所述的生姜粉或权利要求2-9中任一权利要求所述的制备方法制备得到的生姜粉,在食品、保健品或药品中的应用。
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