CN114711407B

CN114711407B - Ginger and onion extracting solution and preparation method and application thereof

Info

Publication number: CN114711407B
Application number: CN202210489475.6A
Authority: CN
Inventors: 宋开阔; 刘源; 田鹏; 王鑫; 赵超; 周其洋
Original assignee: Haitian Vinegar Industry Guangdong Co ltd; Haitian Vinegar Industry Zhejiang Co ltd; Haitian Vinegar Group Co ltd; Foshan Haitian Flavoring and Food Co Ltd
Current assignee: Haitian Vinegar Industry Guangdong Co ltd; Haitian Vinegar Industry Zhejiang Co ltd; Haitian Vinegar Group Co ltd; Foshan Haitian Flavoring and Food Co Ltd
Priority date: 2022-05-07
Filing date: 2022-05-07
Publication date: 2023-10-17
Anticipated expiration: 2042-05-07
Also published as: CN114711407A

Abstract

The application relates to a ginger and onion extracting solution, and a preparation method and application thereof, wherein the preparation method comprises the following steps: mixing ginger, shallot 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 extract. The preparation process can effectively extract the effective components in the ginger and onion, and the obtained extract liquid is clear, does not need filtering treatment, can be directly used as the raw material of the ginger and onion cooking wine, and 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 and onion cooking wine, and the ginger and onion cooking wine does not have a muddy phenomenon after long-time storage and illumination.

Description

Ginger and onion extracting solution and preparation method and application thereof

Technical Field

The application relates to the technical field of deep processing of ginger and onion, in particular to ginger and onion extracting solution, and a preparation method and application thereof.

Background

The rhizoma Zingiberis recens contains volatile oil mainly including gingerol, phellandrene, citral, linalool, etc.; ginger also contains pungent component gingerol, which can be decomposed to produce gingerol and Jiang Xitong. In addition, ginger contains aspartic acid, glutamic acid, aspartic acid, serine, glycine, threonine, alanine, etc. The chive contains volatile oil, and the main components of the volatile oil comprise dimethyl trisulfide, methyl propyl trisulfide, dipropyl trisulfide, propyl propenyl trisulfide, 1-methyl thiopropyl ethyl disulfide, alkyl thiophene and the like. Cooking wine prepared from herba Alii Fistulosi extract has effects of removing fishy smell, and improving flavor.

In the onion and ginger extracting solution produced by the preparation process of the onion extract adopted by the traditional onion cooking wine, the content of gingerol and volatile oil is low, and the ginger and ginger extracting solution can be used in cooking wine products only by filtering later, and meanwhile, the additional value of extracted leftovers is large, and the material loss is high. In addition, because the proteins, plant polyphenol, iron ions and other substances contained in the ginger can interact with the yellow wine, the prepared ginger and onion cooking wine is easy to flocculate and precipitate in the 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 provides a ginger extract prepared by using biological enzyme and application of the ginger extract as a fruit and vegetable preservative, and describes that the ginger is treated by using protease and then extracted by using ethyl acetate, and the method can effectively extract the effective components in the ginger. However, the ginger extract extracted by the method has low gingerol content, and meanwhile, the extract is required to be clarified, so that the whole ginger and onion flavor in the cooking wine product is light.

The Chinese patent application CN200910233980.9 provides a production process of the shallot ginger cooking wine, wherein the vinegar ginger cooking wine is prepared by soaking ginger and shallot in yellow wine and alcohol, filtering after soaking, and adding other ingredients, and has the advantages of insufficient utilization of flavor substances in the ginger and the shallot, large flavor loss, and long production period of 3-6 months, and the produced cooking wine has flocculation risks of different degrees after long-time storage.

The Chinese patent application CN202011609993.4 provides a method for extracting and separating gingerol and ginger resin, which comprises the following preparation steps: the method comprises the steps of carrying out enzymolysis on small yellow gingers by adopting cellulase, leaching by adopting alcohol, carrying out vacuum negative pressure concentration on leaching products to obtain ginger resin, carrying out low-temperature distillation and oil-water separation on concentrated and recovered alcohol solution to obtain gingerol.

Therefore, how to simply and efficiently prepare gingerol and allium fistulosum extract with high volatile oil content and use the gingerol and the allium fistulosum extract to prepare the gingerol cooking wine which is not easy to flocculate and precipitate is a technical problem to be solved.

Disclosure of Invention

Based on the above, the application aims to provide a preparation method of a ginger onion extract. The preparation method is simple and efficient, the prepared extracting solution gingerol and volatile oil have high content, and the ginger and onion cooking wine prepared by the extracting solution is not easy to flocculate and precipitate.

The aim of the application can be achieved by the following technical scheme:

in a first aspect of the present application, there is provided a method for preparing an extract of allium fistulosum, the method comprising the steps of:

mixing ginger, shallot 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 allium fistulosum extract.

In some embodiments of the application, the amylase is a mesophilic amylase.

In some embodiments of the application, the cellulase is a high temperature resistant cellulase.

In some embodiments of the application, the method of making 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 application, the amount of amylase is 20U to 100U per 100g of the mixture.

In some embodiments of the application, the amount of the refractory cellulase per 100g of the mixture is 100U to 500U.

In some embodiments of the application, the wine has an alcoholicity of 10% vol to 30% vol.

In some embodiments of the application, the conditions of the negative pressure distillation include: the distillation temperature is 60-80 ℃, and the negative pressure value is-50 kPa to-80 kPa.

In some embodiments of the application, the conditions of the enzymatic hydrolysis include: the enzymolysis temperature is 50-70 ℃ and the enzymolysis time is 1-3 h.

In some embodiments of the application, the ginger has a water content of 12wt% or less and a size of 20 mesh to 40 mesh; and/or the water content of the shallot is less than or equal to 8wt percent, and the shallot is sieved by a sieve with 20 meshes to 40 meshes; and/or, the mass ratio of the ginger to the shallot is (40-80): 1, the feed liquid ratio of the mixed materials is 1: (3-5), wherein the feed liquid ratio is the mass ratio.

In some embodiments of the application, the volume ratio of the enzymatic hydrolysate to the wine is 1: (8-15).

In a second aspect of the present application, there is provided an onion and ginger extract, which is prepared by the preparation method of the first aspect.

In a third aspect of the application, there is provided the use of the onion and ginger extract in the preparation of cooking wine.

In a fourth aspect of the application, there is provided a cooking wine comprising water and 2% -20% of the onion and ginger extract of claim 10, 10% -90% of yellow wine and 1% -2% of salt in mass percent.

Compared with the prior art, the application has the following beneficial effects:

the application adopts proper enzyme to carry out enzymolysis on the ginger onion, and then mixes the enzymolysis product with edible wine and distills the mixture under negative pressure, thereby forming the preparation process of the specific ginger onion extract. The preparation process can effectively extract the effective components in the ginger and onion, and the obtained extract liquid is clear, does not need filtering treatment, can be directly used as the raw material of the ginger and onion cooking wine, and 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 and onion cooking wine, and the ginger and onion cooking wine does not have a muddy phenomenon after long-time storage and illumination.

Detailed Description

The present application will be described in further detail with reference to embodiments and examples. It should be understood that these embodiments and examples are provided solely for the purpose of illustrating the application and are not intended to limit the scope of the application in order that the present disclosure may be more thorough and complete. It will also be appreciated that the present application may be embodied in many different forms and is not limited to the embodiments and examples described herein, but may be modified or altered by persons skilled in the art without departing from the spirit of the application, and equivalents thereof are also intended to fall within the scope of the application. Furthermore, in the following description, numerous specific details are set forth in order to provide a more thorough understanding of the application, it being understood that the application 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 application belongs. The terminology used herein in the description of the application is for the purpose of describing the embodiments and examples only and is not intended to be limiting of the application.

Terminology

Unless otherwise indicated or contradicted, terms or phrases used herein have the following meanings:

the term "and/or," "and/or," as used herein, includes any one of two or more of the listed items in relation to each other, as well as any and all combinations of the listed items in relation to each other, including any two of the listed items in relation to each other, any more of the listed items in relation to each other, or all combinations of the listed items in relation to each other. It should be noted that, when at least three items are connected by a combination of at least two conjunctions selected from the group consisting of "and/or", "and/or", it should be understood that, in the present application, the technical solutions include technical solutions that all use "logical and" connection, and also include technical solutions that all use "logical or" connection. For example, "a and/or B" includes three parallel schemes A, B and a+b. For another example, the technical schemes of "a, and/or B, and/or C, and/or D" include any one of A, B, C, D (i.e., the technical scheme of "logical or" connection), and also include any and all combinations of A, B, C, D, i.e., any two or three of A, B, C, D, and also include four combinations of A, B, C, D (i.e., the technical scheme of "logical and" connection).

The terms "plurality", "plural", "multiple", and the like in the present application refer to, unless otherwise specified, an index of 2 or more in number. For example, "one or more" means one kind or two or more kinds.

As used herein, "a combination thereof," "any combination thereof," and the like include all suitable combinations of any two or more of the listed items.

The "suitable" in the "suitable combination manner", "suitable manner", "any suitable manner" and the like herein refers to the fact that the technical scheme of the present application can be implemented, the technical problem of the present application is solved, and the technical effect expected by the present application is achieved.

Herein, "preferred", "better", "preferred" are merely to describe better embodiments or examples, and it should be understood that they do not limit the scope of the application.

In the present application, "further", "still further", "particularly" and the like are used for descriptive purposes to indicate differences in content but should not be construed as limiting the scope of the application.

In the present application, "optional" means optional or not, that is, means any one selected from two parallel schemes of "with" or "without". If multiple "alternatives" occur in a technical solution, if no particular description exists and there is no contradiction or mutual constraint, then each "alternative" is independent.

In the present application, the terms "first", "second", "third", "fourth", 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 an importance or quantity of a technical feature being indicated. Moreover, the terms "first," "second," "third," "fourth," and the like are used for non-exhaustive list description purposes only, and are not to be construed as limiting the number of closed forms.

In the application, the technical characteristics described in an open mode comprise a closed technical scheme composed of the listed characteristics and also comprise an open technical scheme comprising the listed characteristics.

In the present application, a numerical range (i.e., a numerical range) is referred to, and optional numerical distributions are considered to be continuous within the numerical range and include two numerical endpoints (i.e., a minimum value and a maximum value) of the numerical range and each numerical value between the two numerical endpoints unless otherwise specified. Where a numerical range merely refers to integers within the numerical range, including both end integers of the numerical range, and each integer between the two ends, unless otherwise indicated, each integer is recited herein as directly, such as where t is an integer selected from 1 to 10, and where 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 a plurality of range description features or characteristics are provided, these 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 application is not particularly limited, and may be a constant temperature treatment or may vary within a predetermined temperature range. It should be appreciated that the constant temperature process described allows the temperature to fluctuate within the accuracy of the instrument control. Allows for fluctuations within a range such as + -5 ℃, + -4 ℃, + -3 ℃, + -2 ℃, + -1 ℃.

In the present application,% (w/w) and wt% each represent weight percent,% (v/v) represents volume percent, and% (w/v) represents mass volume percent.

All documents mentioned in this disclosure are incorporated by reference in this disclosure as if each were individually incorporated by reference. Unless otherwise indicated to the contrary by the intent and/or technical aspects of the present application, all references to which this application pertains are incorporated by reference in their entirety for all purposes. When reference is made to a cited document in the present application, the definitions of the relevant technical features, terms, nouns, phrases, etc. in the cited document are also incorporated. In the case of the cited documents, examples and preferred modes of the cited relevant technical features are also incorporated into the present application by reference, but are not limited to being able to implement the present application. It should be understood that when a reference is made to the description of the application in conflict with the description, the application is modified in light of or adaptive to the description of the application.

First aspect of the application

The application provides a preparation method of a ginger onion extract, which comprises the following steps:

mixing ginger, shallot and water to prepare a mixed material;

and carrying out negative pressure distillation on the extraction substrate, collecting distillate, and preparing the ginger and onion extract.

In some embodiments of the application, the amylase is a mesophilic amylase. The medium temperature amylase is an alpha-amylase prepared by submerged fermentation of selected starch liquefaciens, and is classified under the name of 1, 4-alpha-D type glucose hydrolase. The enzyme can be solid or liquid, can hydrolyze 1, 4-alpha-glycosidic bond in amylose and amylopectin at 70-90 ℃, and can rapidly reduce the viscosity of gelatinized starch.

In some embodiments of the application, the cellulase is a high temperature resistant cellulase. "thermostable cellulase" refers to a cellulase secreted by Termoascus aurantiacus thermophilic fungi and is classified under the name beta-1, 4-glucan-4-glucanohydrolase. The enzyme can be solid or liquid, can play a biological catalytic role when decomposing cellulose at 50-70 ℃, can decompose the cellulose into oligosaccharide or monosaccharide protein, and increases the utilization rate of raw materials.

In some embodiments of the application, the method of making further comprises the steps of: the distillation under negative pressure is stopped until the water content of the extraction substrate is 50wt% -60 wt% (for example, 50wt%, 51wt%, 52wt%, 53wt%, 54wt%, 55wt%, 56wt%, 57wt%, 58wt%, 59wt%, 60wt%, preferably 55wt% -60 wt%), the distillation under negative pressure is stopped, and the distillate is collected to prepare the onion and ginger extract.

In some embodiments of the application, the amount of amylase per 100g of the mixture is 20U to 100U, e.g., 20U, 30U, 40U, 50U, 60U, 70U, 80U, 90U, 100U, preferably 60U to 100U.

In some embodiments of the application, the amount of the refractory cellulase per 100g of the mixture is 100U to 500U, for example 100U, 150U, 200U, 250U, 300U, 350U, 400U, 450U, 500U, preferably 300U to 500U.

In some embodiments of the application, the alcoholic strength of the wine is 10% vol to 30% vol, for example 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 application, the conditions of the negative pressure distillation include: the distillation temperature is 50-80 ℃, and the negative pressure value is-50 kPa to-80 kPa. The distillation temperature is, for example, 50℃at 60℃at 70℃at 71℃at 72℃at 73℃at 74℃at 75℃at 76℃at 77℃at 78℃at 79℃at 80℃and 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 application, the conditions of the 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 ℃, 52 ℃, 54 ℃, 56 ℃, 58 ℃, 60 ℃, 62 ℃, 64 ℃, 66 ℃, 68 ℃, 70 ℃. Preferably, the temperature of the 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 3h. Preferably, the enzymolysis time is 1-2 h.

Preferably, in the preparation method provided by the application, the negative pressure distillation is stopped until the water content of the extraction substrate reaches 55-60 wt%, and the distillation liquid is collected to prepare the onion and ginger extracting liquid;

the amylase is middle-temperature amylase, and the cellulase is high-temperature resistant cellulase;

the dosage of the amylase corresponding to each 100g of the mixed material is 60U-100U;

the dosage of the cellulase corresponding to each 100g of the mixed material is 300U-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 enzymolysis conditions include: the enzymolysis temperature is 60-70 ℃ and the enzymolysis time is 1-2 h.

In some embodiments of the present application, the ginger has a water content of 12wt% or less, a size of 20 mesh to 40 mesh, the onion has a water content of 8wt% or less, a size of 20 mesh to 40 mesh, and the ginger and the onion have a mass ratio of (40 to 80): 1, the feed liquid ratio of the mixed materials is 1: (3-5), wherein the feed liquid ratio is the mass ratio.

In the preparation method provided by the application, the mass ratio of the ginger to the shallot 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 application, the feed liquid ratio of the mixed materials is, for example, 1:3, 1:3.5, 1:4, 1:4.5 and 1:5.

In some embodiments of the application, the volume ratio of the enzymatic hydrolysate to the wine is 1: (8-15), for example, 1:8, 1:9, 1:10, 1:11, 1:12, 1:13, 1:14, 1:15.

Second aspect of the application

The application provides an onion and ginger extracting solution, which is prepared by the preparation method in the first aspect.

Third aspect of the application

The application provides an application of the onion and ginger extracting solution in the second aspect in preparing cooking wine.

Fourth aspect of the application

The application provides a cooking wine, which comprises, by mass, water, 2% -20% of the onion and ginger extracting solution in the second aspect, 10% -90% of yellow wine and 1% -2% of salt.

DETAILED DESCRIPTION OF EMBODIMENT (S) OF INVENTION

Embodiments of the present application will be described in detail below with reference to examples. It is to be understood that these examples are illustrative of the present application and are not intended to limit the scope of the present application. The experimental methods in the following examples, in which specific conditions are not noted, are preferably referred to the guidelines given in the present application, and may be according to the experimental manual or conventional conditions in the art, the conditions suggested by the manufacturer, or the experimental methods known in the art.

In the specific examples described below, the measurement parameters relating to the raw material components, unless otherwise specified, may have fine deviations within the accuracy of weighing. Temperature and time parameters are involved, allowing acceptable deviations from instrument testing accuracy or operational accuracy.

In the following examples: the water content of the dried ginger powder is less than or equal to 12 weight percent, and the dried ginger powder is sieved by a sieve with 20 meshes to 40 meshes; the water content of the dry onion powder is less than or equal to 8 weight percent, and the size of the dry onion powder is sieved by a sieve of 20 meshes to 40 meshes; medium temperature amylase, 2000U/g; high temperature resistant cellulase and 10000U/g.

Example 1

(1) And (3) preparing a mixed material: the preparation method comprises the steps of preparing crushed dried ginger powder and dried onion powder, mixing the dried ginger powder and the dried onion powder in a mixing ratio of 60:1 (w: w), adding the mixture into an extraction tank, adding water, and mixing the materials in a water ratio of 1:3 (w: w).

(2) Enzymolysis: adding medium-temperature amylase and high-temperature resistant cellulase into the mixed material; 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) Extracting: yellow wine with the alcohol content of 18 percent vol is added into the mixture after enzymolysis, the cooking wine ratio is 1:8 (v: v), the temperature is increased to 70 ℃, a negative pressure recovery pipeline is arranged above the extraction liquid tank for negative pressure treatment, and the negative pressure value is-60 kPa.

(4) Condensing and recycling: condensing the negative pressure recovered gas by using cold water, pumping the condensed gas into a condensed extract storage tank, and stopping recovery when the moisture content of the substrate reaches 60% in the distillation process.

(5) And (3) a blending procedure: taking 2% of ginger and onion extract, 90% of yellow wine, 1% of salt and the balance of water to 100% by weight, and uniformly mixing to obtain the finished product of the onion and ginger cooking wine to be sterilized.

The ginger onion extracting solution obtained in the step (4) of the embodiment has the gingerol content of 0.09 percent and the volatile oil content of 0.09 percent, and the ginger onion cooking wine prepared in the step (5) is stable in illumination for 30 days, free from turbidity, stable in state in shelf life for 60 days and free from precipitation.

Example 2

(1) And (3) preparing a mixed material: the preparation method comprises the steps of preparing crushed dried ginger powder and dried onion powder, mixing the dried ginger powder and the dried onion powder in a mixing ratio of 60:1 (w: w), adding the mixture into an extraction tank, and adding distilled water into the extraction tank, wherein the ratio of the raw materials to the water is 1:5 (w: w).

(2) Enzymolysis: adding medium-temperature amylase and high-temperature resistant cellulase into the mixed material; 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) Extracting: adding edible alcohol with alcohol content of 30%vol into the mixture after enzymolysis, wherein the cooking wine ratio is 1:12 (v: v), the temperature is raised to 80 ℃, and a negative pressure recovery pipeline arranged above the extraction liquid tank is used for negative pressure treatment, and the negative pressure value is-80 kPa.

(5) And (3) a blending procedure: taking 20% of ginger and onion extract, 10% of yellow wine, 2% of salt and the balance of water to 100% by weight, and uniformly mixing to obtain the finished product of the onion and ginger cooking wine to be sterilized.

The ginger onion extracting solution obtained in the step (4) of the embodiment has the gingerol content of 0.08 percent and the volatile oil content of 0.09 percent, and the ginger onion cooking wine prepared in the step (5) is stable in illumination for 30 days, free from turbidity, stable in state in 60 days in shelf life and free from precipitation.

Example 3

(1) And (3) preparing a mixed material: preparing crushed dried ginger powder and dried onion powder, mixing at a mixing ratio of 40:1 (w: w), adding into an extraction tank, and adding distilled water, wherein the material-water ratio is 1:3 (w: w).

(2) Enzymolysis: adding medium-temperature amylase and high-temperature resistant cellulase into the mixed material; 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) Extracting: and (3) adding yellow wine with the alcohol content of 15% into the mixture after enzymolysis, wherein the cooking wine ratio is 1:15 (v: v), raising the temperature to 60 ℃, and carrying out negative pressure treatment on a negative pressure recovery pipeline arranged above the extraction liquid tank, wherein the negative pressure value is-50 kPa.

(4) Condensing and recycling: condensing the negative pressure recovered gas by using cold water, pumping the condensed gas into a condensed extract storage tank, and stopping recovery when the moisture content of the substrate reaches 50% in the distillation process.

(5) And (3) a blending procedure: according to weight percentage, taking 6% of ginger onion extract, 30% of yellow wine, 2% of salt and the balance of water to 100%, and uniformly mixing to obtain the finished product of onion ginger cooking wine to be sterilized.

The ginger onion extracting solution obtained in the step (4) of the embodiment has the gingerol content of 0.08 percent and the volatile oil content of 0.07 percent, and the ginger onion cooking wine prepared in the step (5) is stable under illumination for 30 days, does not generate turbidity, has stable state in 60 days of shelf life and does not generate sediment.

Example 4

(1) And (3) preparing a mixed material: preparing crushed dried ginger powder and dried onion powder, mixing the dried ginger powder and the dried onion powder according to the mixing ratio of 80:1 (w: w), adding the mixture into an extraction tank, and adding distilled water, wherein the material-water ratio is 1:4 (w: w).

(2) Enzymolysis: adding medium-temperature amylase and high-temperature resistant cellulase into the mixed material; 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) Extracting: adding edible alcohol with alcohol content of 10% into the mixture after enzymolysis, wherein the cooking wine ratio is 1:10 (v: v), raising the temperature to 80 ℃, and carrying out negative pressure treatment on a negative pressure recovery pipeline arranged above the extraction liquid tank, wherein the negative pressure value is-70 kPa.

(4) Condensing and recycling: condensing the negative pressure recovered gas by using cold water, pumping the condensed gas into a condensed extract storage tank, and stopping recovery when the moisture content of the substrate reaches 55% in the distillation process.

(5) And (3) a blending procedure: 15 percent of ginger and onion extract, 60 percent of yellow wine, 1 percent of salt and the balance of water are taken according to the weight percentage, and the mixture is uniformly mixed to obtain the finished product of the onion and ginger cooking wine to be sterilized.

Comparative example 1

(2) Enzymolysis: adding protease and pectase into the mixture; wherein the temperature is controlled to be 60 ℃, the enzymolysis time is 2 hours, and 60U of protease and 300U of pectase are added into every 100g of the mixture.

The enzymolysis is carried out by using protease and pectase, the obtained ginger onion extract contains 0.02% of gingerol and 0.01% of volatile oil, the prepared ginger onion cooking wine is stable under illumination for 30 days, no turbidity appears, and the ginger onion cooking wine is stable in state for 60 days in shelf life and does not generate sediment.

Comparative example 2

(2) Enzymolysis: adding medium-temperature amylase and high-temperature resistant cellulase into the mixed material; wherein the temperature is controlled to be 60 ℃, the enzymolysis time is 2 hours, the addition amount of the high temperature resistant cellulase enzyme is 0.03 percent, and the addition amount of the medium temperature amylase is 0.03 percent.

(3) Extracting: adding water into the mixture after enzymolysis, increasing the temperature to 70 ℃ according to the material-water ratio of 1:8 (v: v), and carrying out negative pressure treatment by a negative pressure recovery pipeline arranged above the extraction liquid tank, wherein the negative pressure value is-60 kPa.

The ginger onion extract is extracted by using water as a medium, the ginger spicy element content in the obtained ginger onion extract is 0.01 percent, the volatile oil content is 0.02 percent, the prepared ginger onion cooking wine is stable under illumination for 30 days, no turbidity appears, the shelf life is stable in a 60-day posture, and no sediment is generated.

Comparative example 3

(3) Extracting: adding yellow wine with alcohol content of 18%vol into the mixture after enzymolysis, wherein the ratio of the cooking wine to the yellow wine is 1:8 (v: v), raising the temperature to 70 ℃, and soaking and extracting for 24 hours.

(4) And (3) filtering: and carrying out silicon filtration-ultrafiltration on the leaching liquor to obtain a clear ginger onion extract.

The method is characterized in that an alcohol leaching method is adopted, the leaching can be used through a filtering process, the loss of an extracting solution in the production process reaches 20%, the obtained ginger onion extracting solution contains 0.09% of gingerol and 0.07% of volatile oil, the prepared ginger onion cooking wine is turbid when illuminated for 30 days, and the prepared ginger onion cooking wine has a shelf life of 60 days.

Comparative example 4

This comparative example is a comparative example of example 1, and the main differences with respect to example 1 include: protease is used instead of medium temperature amylase. The remainder was the same as in example 1.

As a result, the volatile oil content in the obtained ginger onion extract is 0.02%, the gingerol content is 0.02%, and the prepared ginger onion cooking wine is stable under illumination for 30 days, does not generate turbidity, is stable in posture in 60 days in shelf life and does not generate sediment.

Comparative example 5

This comparative example is a comparative example of example 1, and the main differences with respect to example 1 include: pectinase is used instead of medium temperature amylase. The remainder was the same as in example 1.

The specific results of each example are as follows:

TABLE 1

Volatile oil: the reference of the detection method is headspace solid-phase microextraction-gas chromatography-mass spectrometry combined method for analyzing volatile components of rhizoma zingiberis and old gingers.

Gingerol: the reference of the detection method is ginger quality component and gingerol comparison.

Illumination: the test was performed using an photoaging test chamber (ZNP), and the change in the body state of the sample was observed weekly.

And (3) a goods shelf: the samples are placed on a shelf, the sales conditions of the supermarket are simulated, and the change condition of the sample body state is observed every week.

The technical features of the above-described embodiments and examples may be combined in any suitable manner, and for brevity of description, all of the possible combinations of the technical features of the above-described embodiments and examples are not described, however, as long as there is no contradiction between the combinations of the technical features, they should be considered to be within the scope described in the present specification.

The above examples merely represent a few embodiments of the present application, which facilitate a specific and detailed understanding of the technical solutions of the present application, but are not to be construed as limiting the scope of the application. It should be noted that it will be apparent to those skilled in the art that several variations and modifications can be made without departing from the spirit of the application, which are all within the scope of the application. Further, it is understood that various changes and modifications of the present application may be made by those skilled in the art after reading the above teachings, and equivalents thereof are intended to fall within the scope of the present application. It should also be understood that, based on the technical solutions provided by the present application, those skilled in the art obtain technical solutions through logical analysis, reasoning or limited experiments, all of which are within the scope of protection of the appended claims. The scope of the patent of the application should therefore be determined with reference to the appended claims, which are to be construed as in accordance with the doctrines of claim interpretation.

Claims

1. The preparation method of the ginger and onion extract is characterized by comprising the following steps:

mixing ginger, shallot and water to prepare a mixed material;

carrying out negative pressure distillation on the extraction substrate until the water content of the extraction substrate is 50-60 wt%, stopping the negative pressure distillation, and collecting distillate to prepare the allium fistulosum extract;

the water content of the ginger is less than or equal to 12wt percent, and the water content of the shallot is less than or equal to 8wt percent;

the mass ratio of the ginger to the shallot is (40-80): 1, the feed liquid ratio of the mixed materials is 1: (3-5), wherein the feed liquid ratio is the mass ratio;

the amylase is middle-temperature amylase; the cellulase is high-temperature resistant cellulase;

the dosage of the amylase corresponding to each 100g of the mixed material is 20U-100U; the dosage of the high temperature resistant cellulase corresponding to each 100g of the mixed material is 100U-500U;

the enzymolysis conditions include: the enzymolysis temperature is 50-70 ℃ and the enzymolysis time is 1-3 h;

the alcoholic strength of the edible wine is 10-30%vol; the volume ratio of the enzymolysis product to the edible wine is 1: (8-15);

the conditions of the negative pressure distillation include: the distillation temperature is 60-80 ℃, and the negative pressure value is-50 kPa to-80 kPa.

2. The method for preparing ginger and onion extract as claimed in claim 1, wherein said ginger is sized to be sieved through a 20 mesh to 40 mesh sieve.

3. The method of preparing an extract of allium fistulosum according to claim 1, wherein the size of said allium fistulosum is 20 mesh to 40 mesh.

4. An onion and ginger extracting solution, characterized in that the onion and ginger extracting solution is prepared by the preparation method of any one of claims 1 to 3.

5. Use of the onion and ginger extract of claim 4 in the preparation of cooking wine.

6. The cooking wine is characterized by comprising, by mass, water, 2% -20% of the onion and ginger extracting solution according to claim 4, 10% -90% of yellow wine and 1% -2% of salt.