CN114711407A - Ginger and onion extract and preparation method and application thereof - Google Patents
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Abstract
The invention relates to a ginger and onion extracting solution, a preparation method and application thereof, wherein the preparation method comprises the following steps: mixing ginger, green onion and water to prepare a mixed material; carrying out enzymolysis on the mixed material by using amylase and cellulase to prepare an enzymolysis product; mixing the enzymolysis product with edible wine to prepare an extraction substrate; and carrying out negative pressure distillation on the extraction substrate, collecting distillate, and preparing a ginger and onion extracting solution. By adopting the preparation process, the effective components in the ginger and onion can be effectively extracted, the obtained extracting solution is clear in body state, filtering treatment is not needed, the extracting solution can be directly used as the raw material of the ginger and onion cooking wine, and the preparation process is simple and low in cost. Meanwhile, the extracting solution prepared by the preparation process can be directly mixed with cooking wine and the like to prepare the ginger-onion cooking wine, and the phenomenon of muddy return can not occur after the ginger-onion cooking wine is stored for a long time and is illuminated.
Description
Technical Field
The invention relates to the technical field of deep processing of ginger and shallot, and particularly relates to a ginger and shallot extracting solution as well as a preparation method and application thereof.
Background
The ginger contains volatile oil which mainly comprises gingerol, shogaol, phellandrene, citral, linalool and the like; ginger also contains pungent component gingerol, and can be decomposed into zingerone and zingiberenone. In addition, rhizoma Zingiberis recens also contains asparagines, glutamic acid, aspartic acid, serine, glycine, threonine and alanine etc. The shallot contains volatile oil, which mainly comprises dimethyl trisulfide, methyl propyl trisulfide, dipropyl trisulfide, propyl propenyl trisulfide, 1-methyl thiopropyl ethyl disulfide, alkyl thiophene, etc. The cooking wine prepared from the ginger and onion extract has the functions of removing fishy smell, improving freshness and adding flavor.
In the scallion and ginger extract liquid produced by the traditional preparation process of the scallion and ginger extract, the contents of gingerol and volatile oil are low, the ginger extract liquid can be used in the cooking wine product after being filtered, and meanwhile, the added value of extracted leftovers is large and the loss of materials is high. In addition, because substances such as protein, plant polyphenol and iron ions contained in the ginger can interact with the yellow wine, the prepared ginger-onion cooking wine is easy to flocculate and precipitate in shelf life and under the illumination condition, and the quality of the cooking wine is reduced.
The traditional preparation process of the allium fistulosum extract comprises the following steps:
the Chinese patent application CN201811423099.0 discloses that the method can effectively extract the effective components in ginger by treating ginger with protease and then extracting with ethyl acetate. However, the ginger extract extracted by the method has low gingerol content, and meanwhile, the extract needs to be clarified until the whole flavor of the ginger and onion in the cooking wine product is weak.
The Chinese patent application CN200910233980.9 provides a production process of a green onion and ginger cooking wine, wherein the recorded vinegar ginger cooking wine is produced by soaking ginger and chive with yellow wine and alcohol, filtering after soaking, and adding other ingredients, flavor substances in the ginger and the chive are not fully utilized, the flavor loss is large, the production period is as long as 3-6 months, and the produced cooking wine has flocculation risks of different degrees after being stored for a long time.
The Chinese patent application CN202011609993.4 provides an extraction and separation method of gingerol and ginger resin, which records the following preparation steps: firstly, carrying out enzymolysis on the small yellow ginger by adopting cellulase, then leaching by adopting alcohol, finally carrying out vacuum negative pressure concentration on a leaching product to obtain ginger resin, and carrying out low-temperature distillation and oil-water separation on a concentrated and recovered alcohol solution to obtain the ginger capsaicin.
Therefore, how to simply and efficiently prepare the zingiber officinale roscoe extract with high content of gingerol and volatile oil and prepare the zingiber officinale roscoe cooking wine which is not easy to flocculate and precipitate by using the zingiber officinale roscoe extract is an urgent technical problem to be solved.
Disclosure of Invention
Based on the above, the invention aims to provide a preparation method of a ginger and onion extracting solution. The preparation method is simple and efficient, the prepared extracting solution contains high content of gingerol and volatile oil, and the ginger and onion cooking wine prepared by using the extracting solution is not easy to flocculate and precipitate.
The purpose of the invention can be realized by the following technical scheme:
in a first aspect of the present invention, a method for preparing an extract of zingiber officinale comprises the following steps:
mixing ginger, green onion and water to prepare a mixed material;
carrying out enzymolysis on the mixed material by using amylase and cellulase to prepare an enzymolysis product;
mixing the enzymolysis product with edible wine to prepare an extraction substrate;
and carrying out negative pressure distillation on the extraction substrate, collecting distillate, and preparing the ginger and onion extracting solution.
In some embodiments of the invention, the amylase is a mesophilic amylase.
In some embodiments of the invention, the cellulase is a thermostable cellulase.
In some embodiments of the invention, the preparation method further comprises the steps of: and (3) carrying out negative pressure distillation until the water content of the extraction substrate is 50-60 wt%, stopping the negative pressure distillation, and collecting the distillate.
In some embodiments of the invention, the amylase is used in an amount of 20 to 100U per 100g of the mixture.
In some embodiments of the invention, the amount of the high temperature resistant cellulase used per 100g of the mixture is 100 to 500U.
In some embodiments of the invention, the alcoholic strength of the edible wine is 10% vol to 30% vol.
In some embodiments of the invention, the conditions of the negative pressure distillation comprise: the distillation temperature is 60-80 ℃, and the negative pressure value is-50 kPa-80 kPa.
In some embodiments of the invention, the conditions of enzymatic hydrolysis include: the enzymolysis temperature is 50-70 ℃, and the enzymolysis time is 1-3 h.
In some embodiments of the invention, the ginger has a moisture content of 12 wt% or less and a size of 20-40 mesh; and/or the water content of the scallion is less than or equal to 8 wt%, and the scallion is sieved by a sieve of 20 meshes to 40 meshes; and/or the ginger and the scallion are in a mass ratio of (40-80): 1, the material-liquid ratio of the mixed material is 1: (3-5), wherein the material-liquid ratio is a mass ratio.
In some embodiments of the invention, the volume ratio of the enzymatic hydrolysate to the edible wine is 1: (8-15).
In a second aspect of the present invention, there is provided an extract of fistular onion and ginger, which is prepared by the preparation method of the first aspect.
In a third aspect of the invention, the invention provides an application of the scallion and ginger extract in preparation of cooking wine.
In a fourth aspect of the present invention, there is provided a cooking wine, comprising, by mass, 2% to 20% of the onion and ginger extract according to claim 10, 10% to 90% of yellow wine, and 1% to 2% of salt.
Compared with the prior art, the invention has the following beneficial effects:
the invention adopts proper enzyme to carry out enzymolysis on the allium fistulosum, and then the enzymolysis product is mixed with the edible wine and then is distilled under negative pressure, thereby forming the preparation process of the specific allium fistulosum extract. By adopting the preparation process, the effective components in the ginger and onion can be effectively extracted, the obtained extracting solution is clear in body state, filtering treatment is not needed, the extracting solution can be directly used as the raw material of the ginger and onion cooking wine, and the preparation process is simple and low in cost. Meanwhile, the extracting solution prepared by the preparation process can be directly mixed with cooking wine and the like to prepare the ginger-onion cooking wine, and the phenomenon of muddy return can not occur after the ginger-onion cooking wine is stored for a long time and is illuminated.
Detailed Description
The present invention will be described in further detail with reference to the following embodiments and examples. It should be understood that these embodiments and examples are merely illustrative of the present invention and are not intended to limit the scope of the present invention, which is provided for the purpose of making the present disclosure more thorough and complete. It is also understood that the present invention may be embodied in many different forms and is not limited to the embodiments and examples described herein, and that various changes and modifications may be effected therein by one of ordinary skill in the art without departing from the spirit and scope of the invention and the resulting equivalents are within the scope and range of equivalents of the present application. Furthermore, in the following description, numerous specific details are set forth in order to provide a more thorough understanding of the present invention, it being understood that the invention may be practiced without one or more of these details.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used herein in the description of the invention is for the purpose of describing particular embodiments and examples only and is not intended to be limiting of the invention.
Term(s) for
Unless otherwise stated or contradicted, terms or phrases used herein have the following meanings:
the term "and/or", "and/or" as used herein is intended to be inclusive of any one of the two or more items listed in association, and also to include any and all combinations of the items listed in association, including any two or more of the items listed in association, any more of the items listed in association, or all combinations of the items listed in association. It should be noted that when at least three items are connected by at least two conjunctive combinations selected from "and/or", "or/and", "and/or", it should be understood that, in the present application, the technical solutions definitely include the technical solutions all connected by "logic and", and also the technical solutions all connected by "logic or". For example, "A and/or B" includes A, B and A + B. For example, the embodiments of "a, and/or, B, and/or, C, and/or, D" include any of A, B, C, D (i.e., all embodiments using a "logical or" connection), any and all combinations of A, B, C, D, i.e., any two or any three of A, B, C, D, and four combinations of A, B, C, D (i.e., all embodiments using a "logical and" connection).
The present invention relates to "plural", etc., and indicates, unless otherwise specified, a number greater than 2 or equal to 2. For example, "one or more" means one or two or more.
As used herein, "a combination thereof," "any combination thereof," and the like, includes all suitable combinations of any two or more of the listed items.
In the present specification, the term "suitable" in "a suitable combination, a suitable manner," any suitable manner "and the like shall be construed to mean that the technical solution of the present invention can be implemented, the technical problem of the present invention can be solved, and the technical effect of the present invention can be achieved.
The terms "preferably", "better" and "suitable" are used herein only to describe preferred embodiments or examples, and it should be understood that the scope of the present invention is not limited by these terms.
In the present invention, "further", "still", "specifically", etc. are used for descriptive purposes to indicate differences in content, but should not be construed as limiting the scope of the present invention.
In the present invention, "optionally", "optional" and "optional" refer to the presence or absence, i.e., to any one selected from the two juxtapositions "present" or "absent". If multiple optional parts appear in one technical scheme, if no special description exists, and no contradiction or mutual constraint relation exists, each optional part is independent.
In the present invention, the terms "first", "second", "third", "fourth", etc. in the terms of "first aspect", "second aspect", "third aspect", "fourth aspect", etc. are used for descriptive purposes only and are not to be construed as indicating or implying a relative importance or quantity, nor as implying that importance or quantity indicating the technical feature being indicated. Also, "first," "second," "third," "fourth," etc. are used for non-exhaustive enumeration of description purposes only and should not be construed as a closed limitation to the number.
In the present invention, the technical features described in the open type include a closed technical solution composed of the listed features, and also include an open technical solution including the listed features.
In the present invention, where a range of values (i.e., a numerical range) is recited, unless otherwise specified, alternative distributions of values within the range are considered to be continuous, and include both the numerical endpoints of the range (i.e., the minimum and maximum values), and each numerical value between the numerical endpoints. Unless otherwise specified, when a numerical range refers to integers only within the numerical range, both endpoints of the numerical range and each integer between the two endpoints are included, and in this document, it is equivalent to reciting each integer directly, for example, t is an integer selected from 1 to 10, meaning t is any integer selected from the group of integers consisting of 1, 2, 3, 4, 5, 6, 7, 8, 9 and 10. Further, when multiple range-describing features or characteristics are provided, the ranges may be combined. In other words, unless otherwise indicated, the ranges disclosed herein are to be understood to include any and all subranges subsumed therein.
The temperature parameter in the present invention is not particularly limited, and may be a constant temperature treatment or a variation within a certain temperature range. It will be appreciated that the described thermostatic process allows the temperature to fluctuate within the accuracy of the instrument control. Allowing fluctuations in the range of, for example,. + -. 5 deg.C,. + -. 4 deg.C,. + -. 3 deg.C,. + -. 2 deg.C, + -. 1 deg.C.
In the present invention,% (w/w) and wt% are weight percentages,% (v/v) is volume percentage, and% (w/v) is mass volume percentage.
All documents referred to herein are incorporated by reference into this application as if each were individually incorporated by reference. The citation referred to herein is incorporated by reference in its entirety for all purposes unless otherwise in conflict with the present disclosure's objectives and/or technical solutions. Where a citation is referred to herein, the definition of a reference in the document, including features, terms, nouns, phrases, etc., that is relevant, is also incorporated by reference. In the present invention, when the citation is referred to, the cited examples and preferred embodiments of the related art features are also incorporated by reference into the present application, but the present invention is not limited to the embodiments. It should be understood that where the citation conflicts with the description herein, the application will control or be adapted in accordance with the description herein.
First aspect of the invention
The invention provides a preparation method of a ginger and onion extracting solution, which comprises the following steps:
mixing ginger, green onion and water to prepare a mixed material;
carrying out enzymolysis on the mixed material by using amylase and cellulase to prepare an enzymolysis product;
mixing the enzymolysis product with edible wine to prepare an extraction substrate;
and carrying out negative pressure distillation on the extraction substrate, collecting distillate, and preparing a ginger and onion extracting solution.
In some embodiments of the invention, the amylase is a mesophilic amylase. "mesophilic amylase" is an alpha-amylase prepared by submerged fermentation of selected starch liquefying bacilli, which is classified under the name 1, 4-alpha-D type glucose hydrolase. The enzyme can be solid or liquid, can hydrolyze the endo-amylase of 1, 4-alpha-glycosidic bond in amylose and amylopectin at 70-90 ℃, and can quickly reduce the viscosity of gelatinized starch.
In some embodiments of the invention, the cellulase is a thermostable cellulase. "high temperature resistant cellulase" refers to a cellulase secreted by Termoascus aurantiacus thermophilic fungi, which enzyme is classified under the name beta-1, 4-glucan-4-glucanohydrolase. The enzyme can be solid or liquid, can play a biological catalysis role when decomposing cellulose at 50-70 ℃, can decompose the cellulose into protein of oligosaccharide or monosaccharide, and increases the utilization rate of raw materials.
In some embodiments of the invention, the preparation method further comprises the steps of: distilling under reduced pressure until the water content of the extraction substrate is 50 wt% to 60 wt% (e.g., 50 wt%, 51 wt%, 52 wt%, 53 wt%, 54 wt%, 55 wt%, 56 wt%, 57 wt%, 58 wt%, 59 wt%, 60 wt%, preferably 55 wt% to 60 wt%), stopping the distillation under reduced pressure, collecting the distillate, and preparing a Allium fistulosum/ginger extract.
In some embodiments of the invention, the amylase is used in an amount of 20U to 100U, for example 20U, 30U, 40U, 50U, 60U, 70U, 80U, 90U, 100U, preferably 60U to 100U, per 100g of the mixture.
In some embodiments of the present invention, the amount of the high temperature resistant cellulase used per 100g of the mixture is 100U to 500U, such as 100U, 150U, 200U, 250U, 300U, 350U, 400U, 450U, 500U, preferably 300U to 500U.
In some embodiments of the invention, the alcoholic strength of the edible wine is 10% vol to 30% vol, such as 10% vol, 12% vol, 14% vol, 16% vol, 18% vol, 20% vol, 22% vol, 24% vol, 26% vol, 28% vol, 30% vol.
In some embodiments of the invention, the conditions of the negative pressure distillation comprise: the distillation temperature is 50-80 ℃, and the negative pressure value is-50 kPa-80 kPa. The distillation temperature is, for example, 50 ℃, 60 ℃, 70 ℃, 71 ℃, 72 ℃, 73 ℃, 74 ℃, 75 ℃, 76 ℃, 77 ℃, 78 ℃, 79 ℃ and 80 ℃, preferably 60 ℃ to 80 ℃. The negative pressure value is, for example, -50kPa, -60kPa, -62kPa, -64kPa, -66kPa, -68kPa, -70kPa, -72kPa, -74kPa, -76kPa, -78kPa, -80kPa, preferably-60 kPa to-80 kPa.
In some embodiments of the invention, the conditions of enzymatic hydrolysis include: the enzymolysis temperature is 50-70 ℃, and the enzymolysis time is 1-3 h. The temperature of the enzymatic hydrolysis is, for example, 50 deg.C, 52 deg.C, 54 deg.C, 56 deg.C, 58 deg.C, 60 deg.C, 62 deg.C, 64 deg.C, 66 deg.C, 68 deg.C, 70 deg.C. Preferably, the temperature of enzymolysis is 60-70 ℃. The enzymolysis time is 1h, 1.2h, 1.4h, 1.6h, 1.8h, 2.0h, 2.2h, 2.4h, 2.6h, 2.8h and 3 h. Preferably, the enzymolysis time is 1 h-2 h.
Preferably, in the preparation method provided by the invention, negative pressure distillation is carried out until the water content of the extraction substrate reaches 55 wt% -60 wt%, the negative pressure distillation is stopped, and the distillate is collected to prepare the scallion and ginger extract;
the amylase is medium-temperature amylase, and the cellulase is high-temperature resistant cellulase;
the dosage of the amylase is 60-100U per 100g of the mixed material;
the dosage of the cellulase for each 100g of the mixed material is 300-500U;
the conditions of the negative pressure distillation include: the distillation temperature is 70-80 ℃, and the negative pressure value is-60 kPa to-80 kPa;
the conditions of enzymolysis comprise: the enzymolysis temperature is 60-70 ℃, and the enzymolysis time is 1-2 h.
In some embodiments of the invention, the ginger has a water content of less than or equal to 12 wt% and is sieved by a 20-40 mesh sieve, the green onion has a water content of less than or equal to 8 wt% and is sieved by a 20-40 mesh sieve, and the ginger and the green onion are in a mass ratio of (40-80): 1, the material-liquid ratio of the mixed material is 1: (3-5), wherein the material-liquid ratio is a mass ratio.
In the preparation method provided by the invention, the mass ratio of the ginger to the scallion is, for example, 40:1, 45:1, 50:1, 55:1, 60:1, 65:1, 70:1, 75:1 and 80: 1.
In the preparation method provided by the invention, the material-liquid ratio of the mixed material is, for example, 1:3, 1:3.5, 1:4, 1:4.5 and 1: 5.
In some embodiments of the invention, the volume ratio of the enzymatic hydrolysate to the edible wine is 1: (8 to 15) is, for example, 1:8, 1:9, 1:10, 1:11, 1:12, 1:13, 1:14, 1: 15.
Second aspect of the invention
The invention provides a scallion and ginger extracting solution which is prepared by the preparation method of the first aspect.
Third aspect of the invention
The invention provides an application of the onion and ginger extracting solution in the second aspect in preparing cooking wine.
Fourth aspect of the invention
The invention provides cooking wine which comprises, by mass, 2-20% of onion and ginger extract, 10-90% of yellow wine and 1-2% of salt.
DETAILED DESCRIPTION OF EMBODIMENT (S) OF INVENTION
Embodiments of the present invention will be described in detail with reference to examples. It should be understood that these examples are for illustrative purposes only and are not intended to limit the scope of the present invention. The experimental procedures for the conditions not specified in the following examples, preferably with reference to the guidelines given in the present invention, may also be performed according to the experimental manual or the conventional conditions in the art, may also be performed according to the conditions suggested by the manufacturer, or may be performed according to the experimental procedures known in the art.
In the following specific examples, the measurement parameters relating to the components of the raw materials, if not specified otherwise, may be subject to slight deviations within the accuracy of the weighing. Temperature and time parameters are involved to allow for acceptable deviation due to instrument test accuracy or operational accuracy.
In the following examples: the water content of the dried ginger powder is less than or equal to 12 wt%, and the dried ginger powder is sieved by a sieve of 20 meshes to 40 meshes; the water content of the dried scallion powder is less than or equal to 8 wt%, and the scallion powder is sieved by a sieve of 20 meshes to 40 meshes; 2000U/g of medium temperature amylase; high temperature resistant cellulase at 10000U/g.
Example 1
(1) Preparing a mixed material: preparing crushed dry ginger powder and dry scallion powder, mixing the crushed dry ginger powder and the crushed dry scallion powder according to a ratio of 60:1(w: w), adding the mixture into an extraction tank, and adding water according to a ratio of 1:3(w: w).
(2) Enzymolysis: adding medium-temperature amylase and high-temperature resistant cellulase into the mixture; wherein the temperature is controlled at 60 ℃, the enzymolysis time is 2 hours, the addition amount of the high-temperature resistant cellulase is 0.03 percent, and the addition amount of the medium-temperature amylase is 0.03 percent.
(3) Extraction: adding yellow wine with alcohol content of 18% vol into the mixture after enzymolysis, wherein the ratio of the cooking wine is 1:8(v: v), raising the temperature to 70 ℃, and performing negative pressure treatment on a negative pressure recovery pipeline arranged above the extraction liquid tank, wherein the negative pressure value is-60 kPa.
(4) Condensing and recovering: condensing the negative pressure recovery gas by using cold water, pumping the condensed extraction liquid into a storage tank, and stopping recovery when the moisture content of the substrate reaches 60% in the distillation process.
(5) Blending: taking 2% of ginger and shallot extract, 90% of yellow wine, 1% of salt and the balance of water to 100% by weight percentage, and uniformly mixing to obtain the finished product of shallot and ginger cooking wine to be sterilized.
In the embodiment, the gingerol content in the zingiber officinale roscoe extract obtained in the step (4) is 0.09%, the volatile oil content is 0.09%, the zingiber officinale roscoe cooking wine prepared in the step (5) is stable in illumination for 30 days, no turbidity occurs, the body state is stable in 60 days of shelf life, and no precipitate is generated.
Example 2
(1) Preparing a mixed material: preparing crushed dry ginger powder and dry scallion powder, mixing the crushed dry ginger powder and the crushed dry scallion powder according to a mixing ratio of 60:1(w: w), adding the mixture into an extraction tank, and adding distilled water according to a material-water ratio of 1:5(w: w).
(2) Enzymolysis: adding medium-temperature amylase and high-temperature resistant cellulase into the mixture; wherein the temperature is controlled to be 70 ℃, the enzymolysis time is 1h, the addition amount of the high-temperature resistant cellulase is 0.05 percent, and the addition amount of the medium-temperature amylase is 0.05 percent.
(3) Extraction: adding edible alcohol with alcohol content of 30% vol into the mixture after enzymolysis, wherein the cooking wine ratio is 1:12(v: v), raising the temperature to 80 ℃, and performing negative pressure treatment by a negative pressure recovery pipeline arranged above the extraction liquid tank, wherein the negative pressure value is-80 kPa.
(4) Condensation and recovery: condensing the negative pressure recovery gas by using cold water, pumping the condensed extraction liquid into a storage tank, and stopping recovery when the moisture content of the substrate reaches 60% in the distillation process.
(5) A blending procedure: according to the weight percentage, 20 percent of ginger and shallot extract, 10 percent of yellow wine, 2 percent of salt and the balance of water are taken and mixed to 100 percent to obtain the finished product of shallot and ginger cooking wine to be sterilized.
In the embodiment, the gingerol content in the zingiber officinale roscoe extract obtained in the step (4) is 0.08%, the volatile oil content is 0.09%, the zingiber officinale roscoe cooking wine prepared in the step (5) is stable in illumination for 30 days, no turbidity occurs, the body state is stable in 60 days of shelf life, and no precipitate is generated.
Example 3
(1) Preparing a mixed material: preparing crushed dry ginger powder and dry scallion powder, mixing the crushed dry ginger powder and the crushed dry scallion powder according to a ratio of 40:1(w: w), adding the mixture into an extraction tank, and adding distilled water according to a ratio of material to water of 1:3(w: w).
(2) Enzymolysis: adding medium-temperature amylase and high-temperature resistant cellulase into the mixture; wherein the temperature is controlled to be 50 ℃, the enzymolysis time is 1h, the addition amount of the high-temperature resistant cellulase is 0.01 percent, and the addition amount of the medium-temperature amylase is 0.01 percent.
(3) Extraction: adding yellow wine with alcohol content of 15% into the mixture after enzymolysis, wherein the ratio of cooking wine is 1:15(v: v), heating to 60 deg.C, and performing negative pressure treatment with a negative pressure recovery pipeline arranged above the liquid extraction tank at a negative pressure value of-50 kPa.
(4) Condensation and recovery: condensing the negative pressure recovered gas by using cold water, pumping the condensed gas into a condensed extracting solution storage tank, and stopping recovering when the moisture content of the substrate reaches 50% in the distillation process.
(5) Blending: according to the weight percentage, taking 6 percent of ginger and shallot extract, 30 percent of yellow wine, 2 percent of salt and the balance of water to 100 percent, and evenly mixing to obtain the finished product of shallot and ginger cooking wine to be sterilized.
In the embodiment, the gingerol content in the zingiber officinale roscoe extract obtained in the step (4) is 0.08%, the volatile oil content is 0.07%, the zingiber officinale roscoe cooking wine prepared in the step (5) is stable in illumination for 30 days, no turbidity occurs, the body state is stable in 60 days of shelf life, and no precipitate is generated.
Example 4
(1) Preparing a mixed material: preparing crushed dry ginger powder and dry scallion powder, mixing at a ratio of 80:1(w: w), adding into an extraction tank, and adding distilled water at a material-water ratio of 1:4(w: w).
(2) Enzymolysis: adding medium-temperature amylase and high-temperature resistant cellulase into the mixture; wherein the temperature is controlled to be 70 ℃, the enzymolysis time is 3 hours, the addition amount of the high temperature resistant cellulase is 0.05 percent, and the addition amount of the medium temperature amylase is 0.05 percent.
(3) Extraction: adding edible alcohol with alcohol content of 10% into the mixture after enzymolysis, wherein the ratio of cooking wine is 1:10(v: v), heating to 80 deg.C, and performing negative pressure treatment with a negative pressure recovery pipeline arranged above the liquid extraction tank at a negative pressure value of-70 kPa.
(4) Condensation and recovery: condensing the negative pressure recovery gas by using cold water, pumping the condensed extraction liquid into a storage tank, and stopping recovery when the moisture content of the substrate reaches 55% in the distillation process.
(5) Blending: taking 15% of ginger and shallot extract, 60% of yellow wine, 1% of salt and the balance of water to 100% by weight percentage, and uniformly mixing to obtain the finished product of shallot and ginger cooking wine to be sterilized.
In the embodiment, the gingerol content in the zingiber officinale roscoe extract obtained in the step (4) is 0.08%, the volatile oil content is 0.07%, the zingiber officinale roscoe cooking wine prepared in the step (5) is stable in illumination for 30 days, no turbidity occurs, the body state is stable in 60 days of shelf life, and no precipitate is generated.
Comparative example 1
(1) Preparing a mixed material: preparing crushed dry ginger powder and dry scallion powder, mixing the crushed dry ginger powder and the crushed dry scallion powder according to a ratio of 60:1(w: w), adding the mixture into an extraction tank, and adding water according to a ratio of 1:3(w: w).
(2) Enzymolysis: adding protease and pectinase into the mixture; wherein the temperature is controlled at 60 ℃, the enzymolysis time is 2 hours, and 60U protease and 300U pectinase are added into every 100g of the mixed material.
(3) Extraction: adding yellow wine with alcohol content of 18% vol into the mixture after enzymolysis, wherein the ratio of the cooking wine is 1:8(v: v), raising the temperature to 70 ℃, and performing negative pressure treatment on a negative pressure recovery pipeline arranged above the extraction liquid tank, wherein the negative pressure value is-60 kPa.
(4) Condensation and recovery: condensing the negative pressure recovery gas by using cold water, pumping the condensed extraction liquid into a storage tank, and stopping recovery when the moisture content of the substrate reaches 60% in the distillation process.
(5) Blending: taking 2% of ginger and shallot extract, 90% of yellow wine, 1% of salt and the balance of water to 100% by weight percentage, and uniformly mixing to obtain the finished product of shallot and ginger cooking wine to be sterilized.
The enzymolysis is carried out by using protease and pectinase, the obtained allium fistulosum extract contains 0.02 percent of gingerol and 0.01 percent of volatile oil, and the prepared allium fistulosum cooking wine is stable in illumination for 30 days, does not generate turbidity, is stable in body state in 60 days of shelf life and does not generate precipitates.
Comparative example 2
(1) Preparing a mixed material: preparing crushed dry ginger powder and dry scallion powder, mixing at a ratio of 60:1(w: w), adding into an extraction tank, and adding water at a material-water ratio of 1:3(w: w).
(2) Enzymolysis: adding medium-temperature amylase and high-temperature resistant cellulase into the mixture; wherein the temperature is controlled to be 60 ℃, the enzymolysis time is 2 hours, the addition amount of the high temperature resistant cellulase is 0.03 percent, and the addition amount of the medium temperature amylase is 0.03 percent.
(3) Extraction: adding water into the mixture after enzymolysis, wherein the ratio of the material to the water is 1:8(v: v), raising the temperature to 70 ℃, and performing negative pressure treatment on a negative pressure recovery pipeline arranged above the extraction liquid tank, wherein the negative pressure value is-60 kPa.
(4) Condensation and recovery: condensing the negative pressure recovery gas by using cold water, pumping the condensed extraction liquid into a storage tank, and stopping recovery when the moisture content of the substrate reaches 60% in the distillation process.
(5) Blending: taking 2% of ginger and shallot extract, 90% of yellow wine, 1% of salt and the balance of water to 100% by weight percentage, and uniformly mixing to obtain the finished product of shallot and ginger cooking wine to be sterilized.
The water is used as a medium for extraction, the obtained allium fistulosum extract contains 0.01 percent of gingerol and 0.02 percent of volatile oil, and the prepared allium fistulosum cooking wine is stable in illumination for 30 days, does not generate turbidity, is stable in body state in 60 days of shelf life and does not generate precipitates.
Comparative example 3
(1) Preparing a mixed material: preparing crushed dry ginger powder and dry scallion powder, mixing the crushed dry ginger powder and the crushed dry scallion powder according to a ratio of 60:1(w: w), adding the mixture into an extraction tank, and adding water according to a ratio of 1:3(w: w).
(2) Enzymolysis: adding medium-temperature amylase and high-temperature resistant cellulase into the mixture; wherein the temperature is controlled to be 60 ℃, the enzymolysis time is 2 hours, the addition amount of the high temperature resistant cellulase is 0.03 percent, and the addition amount of the medium temperature amylase is 0.03 percent.
(3) Extraction: adding yellow wine with alcohol content of 18% vol into the mixture after enzymolysis, heating the mixture to 70 ℃ at a cooking wine ratio of 1:8(v: v), and soaking and extracting for 24 h.
(4) And (3) filtering: and (4) carrying out silicon filtration-ultrafiltration on the leaching liquor to obtain clear allium fistulosum extract.
(5) Blending: taking 2% of ginger and shallot extract, 90% of yellow wine, 1% of salt and the balance of water to 100% by weight percentage, and uniformly mixing to obtain the finished product of shallot and ginger cooking wine to be sterilized.
The wine can be used only after being leached by an alcohol leaching method and filtered, the loss of an extracting solution in the production process reaches 20 percent, the obtained allium fistulosum extracting solution contains 0.09 percent of gingerol and 0.07 percent of volatile oil, the prepared allium fistulosum cooking wine is turbid after being illuminated for 30 days, and precipitates appear in the shelf life of 60 days.
Comparative example 4
This comparative example is a comparative example to example 1, the main differences with respect to example 1 including: protease is used to replace medium temperature amylase. The rest is the same as in example 1.
As a result, the volatile oil content in the obtained allium fistulosum extract is 0.02%, the gingerol content is 0.02%, the prepared allium fistulosum cooking wine is stable in illumination for 30 days, no turbidity occurs, the body state is stable in 60 days of shelf life, and no precipitate is generated.
Comparative example 5
This comparative example is a comparative example to example 1, the main differences with respect to example 1 including: pectinase is adopted to replace medium temperature amylase. The rest of the process was the same as in example 1.
As a result, the volatile oil content in the obtained allium fistulosum extract is 0.02%, the gingerol content is 0.02%, the prepared allium fistulosum cooking wine is stable in illumination for 30 days, no turbidity occurs, the body state is stable in 60 days of shelf life, and no precipitate is generated.
The specific results of each example are as follows:
TABLE 1
Volatile oil: the detection method refers to the analysis of volatile components of the young ginger and the old ginger by headspace solid phase microextraction-gas chromatography-mass spectrometry.
Gingerol: the reference document of the detection method refers to comparison of ginger quality components and gingerol.
Illumination: the test was carried out using a light aging test chamber (ZNP) and the samples were observed weekly for changes in body condition.
Shelf: the sample is placed on a shelf, the sale condition of a supermarket is simulated, and the change condition of the body state of the sample is observed every week.
The features of the above-described embodiments and examples may be combined in any suitable manner, and for the sake of brevity, all possible combinations of features in the above-described embodiments and examples are not described in detail, but rather should be construed to fall within the scope of the present disclosure unless there is any conflict between such combinations of features.
The above-mentioned embodiments only express several embodiments of the present invention, so as to understand the technical solutions of the present invention specifically and in detail, but not to be understood as the limitation of the protection scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention. Furthermore, it should be understood that after reading the above teachings of the present invention, those skilled in the art may make various changes or modifications to the present invention, and the obtained equivalents may fall within the scope of the present application. It should also be understood that the technical solutions provided by the present invention, which are obtained by logical analysis, reasoning or limited experiments, are within the scope of the present invention as set forth in the appended claims. Therefore, the protection scope of the patent of the invention is subject to the content of the appended claims, and the description can be used for explaining the content of the claims.
Claims (10)
1. The preparation method of the ginger and onion extracting solution is characterized by comprising the following steps:
mixing ginger, green onion and water to prepare a mixed material;
carrying out enzymolysis on the mixed material by using amylase and cellulase to prepare an enzymolysis product;
mixing the enzymolysis product with edible wine to prepare an extraction substrate;
and carrying out negative pressure distillation on the extraction substrate, collecting distillate, and preparing the ginger and onion extracting solution.
2. The method for preparing the allium fistulosum extract according to claim 1, wherein the amylase is a mesophilic amylase; or/and the cellulase is high-temperature resistant cellulase.
3. The method for preparing the allium fistulosum extract as claimed in claim 1, wherein the method further comprises the steps of: and (3) carrying out negative pressure distillation until the water content of the extraction substrate is 50-60 wt%, stopping the negative pressure distillation, and collecting the distillate.
4. The method for preparing the allium fistulosum extract as claimed in claim 1, wherein the amount of the amylase used per 100g of the mixed material is 20 to 100U; and/or the first and/or second light sources,
the dosage of the high-temperature resistant cellulase for every 100g of the mixed material is 100U-500U.
5. The method for preparing the allium fistulosum extract as claimed in claim 1, wherein the alcoholic strength of the edible wine is 10 to 30 vol%.
6. The method for preparing the allium fistulosum extract as claimed in claim 1, wherein the conditions of the negative pressure distillation comprise: the distillation temperature is 60-80 ℃, and the negative pressure value is-50 kPa-80 kPa.
7. The method for preparing the allium fistulosum extract as claimed in any one of claims 1 to 6, wherein the conditions of the enzymatic hydrolysis comprise: the enzymolysis temperature is 50-70 ℃, and the enzymolysis time is 1-3 h; and/or the first and/or second light sources,
the ginger contains less than or equal to 12 wt% of water and is sieved by a sieve of 20 meshes to 40 meshes; and/or the presence of a gas in the gas,
the water content of the scallion is less than or equal to 8 wt%, and the scallion is sieved by a sieve of 20 meshes to 40 meshes; and/or the presence of a gas in the gas,
the weight ratio of the ginger to the green onion is (40-80): 1, the material-liquid ratio of the mixed material is 1: (3-5), wherein the material-liquid ratio is a mass ratio; and/or the first and/or second light sources,
the volume ratio of the enzymolysis product to the edible wine is 1: (8-15).
8. An onion and ginger extract, characterized in that the onion and ginger extract is prepared by the preparation method according to any one of claims 1 to 7.
9. Use of the extractive solution of Allium fistulosum and Zingiber officinale according to claim 8 in the preparation of cooking wine.
10. A cooking wine, which is characterized in that the cooking wine comprises 2-20% of the onion and ginger extract according to claim 8, 10-90% of yellow wine and 1-2% of salt by mass percentage.
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