CN114831298A

CN114831298A - Clear ginger extracting solution and preparation method thereof

Info

Publication number: CN114831298A
Application number: CN202210432908.4A
Authority: CN
Inventors: 吴彩燕
Original assignee: Guangzhou Fenman Biotechnology Co ltd
Current assignee: Guangzhou Fenman Biotechnology Co ltd
Priority date: 2022-04-24
Filing date: 2022-04-24
Publication date: 2022-08-02
Anticipated expiration: 2042-04-24
Also published as: CN114831298B

Abstract

The invention discloses a clear ginger extracting solution. The material is prepared from the following components in percentage by mass: 5-25% of ginger slices; 65-95% of extraction solvent; 1-10% of polyglycerol fatty acid ester; ginger oil 0.005-0.1%; 0.005-0.01% of additive; the sum of the mass percentages of all the raw materials is 100 percent. The polyglycerol fatty acid ester is specifically selected to be used in the ginger raw materials mainly comprising the ginger oil and the ginger slices, the ratio between the ginger oil and the ginger slices is limited, and the water and the oil can be better mixed by limiting the addition ratio of the polyglycerol fatty acid ester in the ratio. Not only can maintain the clarity of the ginger extract, but also can control the foamability of the ginger extract. If the amount of the insoluble substances is less, the clarifying effect of the mixture is poor when the mixture is concentrated to a specific concentration, and the insoluble substances are separated out; if added, bubbles will be generated quickly, which will affect the concentration process. In addition, none of the other food emulsifiers can achieve the above-mentioned effects.

Description

Clear ginger extracting solution and preparation method thereof

Technical Field

The invention relates to the field of edible essence, and particularly relates to a clear ginger extracting solution and a preparation method thereof.

Background

The ginger flavor raw materials in the current market mainly take ginger oil and ginger extract (powder) as the main components because of the limitation of the preparation method. The ginger oil is mainly subjected to supercritical extraction to extract essential oil substances in the ginger, and can provide strong ginger fragrance and pungent taste. The main technology of the ginger oil is a supercritical extraction technology, and although the purity of the obtained ginger oil is high, and the aroma and the hot taste are pure and rich, the supercritical extraction technology needs high-price production equipment, so that the cost of the obtained product is high. And oily products are not well suited for use in beverages and water quality flavors.

The ginger extract is mainly in powder form, and although the ginger extract is beneficial to storage and transportation compared with liquid, the production equipment is simpler and cheaper than ginger oil. But not clear, and is difficult to apply to beverages and aqueous products. And the powdered ginger extract is solid, cannot be used as a substrate for flavoring, and is difficult to prepare beverages and water-quality essences with natural ginger flavor and enough ginger flavor.

Based on the current market situation, the clear ginger flavor substances can be obtained at present and can also be used as essence substrates, the preparation process of the essence for adjusting the ginger flavor is few, the market demand is difficult to meet, and the improvement is urgently needed.

Disclosure of Invention

In order to produce clear ginger flavor substances and essence used as an essence substrate for adjusting ginger flavor. The application provides a clarified ginger extract and a preparation method thereof.

In a first aspect, the present application provides a clarified ginger extract, processed from the following components in mass percent:

5-25% of ginger slices;

65-95% of an extraction solvent;

0.1-10% of polyglycerol fatty acid ester;

ginger oil 0.005-0.1%;

0.005-0.01% of additive;

the sum of the mass percentages of all the raw materials is 100 percent.

Preferably, the clarified ginger extract comprises the following components in percentage by mass:

10-15% of ginger slices;

84-87% of extraction solvent;

1-3% of polyglycerol fatty acid ester;

ginger oil 0.05-0.08%;

0.005-0.01% of additive.

The polyglycerol fatty acid ester is specifically selected to be used in the ginger raw materials mainly comprising the ginger oil and the ginger slices, the proportion between the ginger oil and the ginger slices is limited, the polyglycerol fatty acid ester with the proportion is limited, water and oil can be mixed better, and finally, the polyglycerol fatty acid ester is concentrated into clear ginger extracting solution mainly comprising water. Not only can maintain the clarity of the ginger extract, but also can control the foamability of the ginger extract. If the amount of the insoluble substances is less, the clarifying effect of the mixture is poor when the mixture is concentrated to a specific concentration, and the insoluble substances are separated out; if add very fast and can produce the bubble, the material foaming is serious among the concentrated process, and concentration speed can slow down because the concentration is the evacuation state, if the foaming is many, the material can toward outer blowout, need reduce vacuum and come to make the material toward outer the spouting of bubble down-pressure just, vacuum reduces, and concentration speed slows down, can influence the efficiency of whole production. . In addition, none of the other food emulsifiers can achieve the above-mentioned effects.

The ginger slices can be dried ginger slices or freeze-dried ginger. The dried ginger slices are dried, and the freeze-dried ginger slices are obtained by adopting a vacuum freeze-drying technology.

Preferably, the ginger slices are dried ginger slices.

When fresh ginger is used as the main extraction body, the ginger extract is usually obtained by an enzymatic hydrolysis method. Under the extraction method, the clear water-quality ginger extracting solution with natural ginger smell is obtained by selecting the dried ginger slices, and the dried ginger slices are directly dried, so that the cost is lower.

Preferably, the extraction solvent is prepared from water and alcohol with a mass concentration of 95% or more, and the mass ratio of 1: (1-5.5) in a certain mass ratio.

Preferably, the mass ratio of the water to the alcohol having a mass concentration of 95% or more is 1: (1-3).

The difference of the extraction solvent can affect the effective components in the ginger extract, in the prior art, methanol, ethyl acetate and n-hexane are used for extracting the ginger, 35, 36 and 44 components are respectively identified from the extract of the ginger, and the extraction solvent plays an important role in the type and the content of specific components in the ginger extract. In order to obtain the smell close to that of natural ginger and the sustained and mild release of natural ginger smell, water and alcohol with the mass concentration of more than 95% are specifically selected in a proportion of 1: (1-5.5) and matching with ginger oil and polyglycerol fatty acid ester to obtain the clear water-quality ginger extracting solution with natural ginger aroma.

Preferably, the preparation method of the polyglycerol fatty acid ester comprises the following steps:

step 1), mixing a catalyst dissolved in a solvent with glycerol, reacting for more than 3 hours in a vacuum environment at a reaction temperature of 180-; the mass ratio of the catalyst to the glycerol is (0.1-2): 100.

and 2) dissolving the polyglycerol mixture in water, adjusting the pH value to be neutral, and carrying out reduced pressure distillation to obtain the polyglycerol.

Step 3), mixing the polyglycerol, the fatty acid and the sodium hydroxide in a ratio of 1: (0.3-0.5): (0.03-0.05), reacting for more than 2h at the temperature of 150 ℃ -.

Preferably, the fatty acid is a mixture of stearic acid and palmitic acid in a ratio of 1: (0.05-0.2) in mass ratio.

Preferably, the polymerization degree of the polyglycerin fatty acid ester is 9 to 10.

Preferably, the HLB value of the polyglycerin fatty acid ester is 15 to 16.

The chemical structure and the physicochemical property of the polyglycerol fatty acid ester are related to the polymerization degree, the fatty acid type and the esterification degree of the polyglycerol, wherein: the degree of polymerization of polyglycerol is generally from 2 to 10; the carbon chain length of the fatty acids is generally from 6 to 18, and the carbon chain may be saturated or unsaturated, or linear or branched; in addition, the esterification degree of the hydroxyl can be monoester, diester, polyester and the like, so that a series of polyglyceryl fatty acid ester emulsifiers with various structures and different properties can be obtained, and various application requirements can be met.

The various polyglycerin fatty acid esters have the function of reducing the surface tension of water, and the corresponding function of reducing the surface tension is weakened along with the increase of the carbon number of a hydrophobic group, and the surface tension value is increased, namely the polyglycerin fatty acid ester with the same polymerization degree has shorter carbon chain, lower esterification degree, higher HLB value and stronger hydrophilicity. Therefore, in theory, the effect of reducing the water surface tension is more remarkable with a polyglycerol fatty acid ester having a high degree of polymerization and a small number of carbon atoms. However, when the method is applied to the present application, the hydrophilicity cannot be considered simply, but the effect of reducing the surface tension of water and the influence of bubbles generated by the water on the ginger extract concentration process need to be balanced. The fact is that these two aspects are not complementary but contradictory.

The polyglycerol fatty acid ester prepared by the method has firm bubble membrane wall and better bubble stabilizing performance, and the surfactant can form a more compact protective membrane on the interface, so that the foam is more stable. The surfactant in the polyglycerol fatty acid ester contains more hydrophilic groups and hydroxyl groups, and can play a role in intermolecular hydrogen bond association in a surface film, so that the molecular structure of an active substance in bubbles is tighter, the deformation resistance and the elasticity of the foam can be enhanced, and the foam is not easy to influence the concentration process. Meanwhile, the polyglycerol fatty acid ester has the HLB value of 15-16, the polymerization degree of 9-10 and strong hydrophilicity, and can enable ginger slices and ginger oil to be well emulsified to form clear ginger extracting solution, so that the ginger extracting solution which can be suitable for beverages and water quality essence is obtained.

In a second aspect, the present application provides a method for preparing a clarified ginger extract, comprising the steps of:

s1, extracting: mixing ginger slices and an extraction solvent, heating to above 60 ℃, stirring and extracting for 2-6 hours, cooling to room temperature, and filtering to obtain a filtrate;

s2, mixing and stirring: adding ginger oil into polyglycerol fatty acid ester, stirring at 60 deg.C to obtain uniform transparent liquid, adding into the filtrate, adding additive, and stirring to obtain mixed solution;

s3, concentrating: concentrating at 60 deg.C or above to 1-2 times of the weight of rhizoma Zingiberis recens, standing, and collecting supernatant to obtain clarified rhizoma Zingiberis recens extractive solution.

Preferably, the stirring extraction time in the step 1) is 4 h.

The ginger extract obtained by the preparation method has a refractive index of below 1.3641, a density of below 1.0149, high clarity, and a natural and strong ginger flavor, and can be used in beverages and water-based essences.

The invention has the beneficial effects that:

1. the polyglycerol fatty acid ester is specifically selected to be used in the ginger raw materials with the ginger oil and the ginger slices as main bodies, and the proportion among the ginger oil, the ginger slices and the polyglycerol fatty acid ester is limited, so that the clarity of the ginger extracting solution can be maintained, and the foamability of the ginger extracting solution can be controlled. If the amount of the insoluble substances is less, the clarifying effect of the mixture is poor when the mixture is concentrated to a specific concentration, and the insoluble substances are separated out; if added, bubbles will be generated quickly, which will affect the concentration process. In addition, none of the other food emulsifiers can achieve the above-mentioned effects.

2. In order to obtain the smell close to that of natural ginger and the sustained and mild release of natural ginger smell, water and alcohol with the mass concentration of more than 95% are specifically selected in a proportion of 1: (1-5.5) and matching with ginger oil and polyglycerol fatty acid ester to obtain the clear water-quality ginger extract with natural ginger aroma.

3. The polyglycerol fatty acid ester prepared by the method has firm bubble membrane wall and better foam stabilizing performance, and the surfactant can form a more compact protective membrane on the interface, so that the foam is more stable, and the foam is not easy to influence the concentration process. Meanwhile, the polyglycerol fatty acid ester has the HLB value of 15-16, the polymerization degree of 9-10 and stronger hydrophilicity, and can be applied to beverages and water-quality food essence.

Drawings

FIG. 1 is a graph reflecting the clarity of the ginger extract of example 1.

FIG. 2 is a graph reflecting the clarity of the ginger extract of comparative example 1.

FIG. 3 is a graph reflecting the clarity of ginger extract of comparative example 2.

FIG. 4 is a graph reflecting the clarity of ginger extract of comparative example 3.

FIG. 5 is a graph reflecting the clarity of ginger extract of comparative example 4.

FIG. 6 is a graph reflecting the clarity of ginger extract of comparative example 5.

FIG. 7 is a graph reflecting the clarity of ginger extract of comparative example 6.

Detailed Description

The raw material sources are as follows:

the ginger slices are dry ginger slices obtained from Yunan ginger and Wuyou biological technology limited company, and are directly dried by fresh ginger slices.

Ginger oil was purchased from Zhongjing Dachu Kongkuo GmbH.

Preparation example

The preparation example discloses a preparation method of polyglycerol fatty acid ester, which comprises the following steps:

step 1), mixing a catalyst (potassium hydroxide) dissolved in a small amount of water and glycerol in a three-neck flask, and placing the three-neck flask into a stirring rotor. The flask was placed in a bath and nitrogen was passed through, the vacuum in the flask was maintained at 60kPa, and the condensation cycle apparatus and magnetic stirrer were started. Controlling the reaction temperature to be 200 ℃, after reacting for 3 hours, closing the bath kettle and the condensing device, continuing stirring and introducing nitrogen until the temperature is reduced to be below 150 ℃, ending stirring, and stopping introducing nitrogen to obtain a polyglycerol mixture.

And 2), dissolving the polyglycerol mixture in water, adjusting the pH value to 7, carrying out reduced pressure distillation to obtain polyglycerol, pouring the polyglycerol into a beaker, sealing and cooling. Dissolving the product in proper amount of water, dropping hydrochloric acid solution, regulating pH to 7, and vacuum distilling to obtain pure polyglycerol.

And 3) putting the polyglycerol and the sodium hydroxide of the fatty acid (stearic acid and palmitic acid) into a flask, uniformly mixing, putting into a stirring rotor, introducing nitrogen, and keeping the vacuum degree in the flask at 20 kPa. And opening a condensing device and a magnetic stirrer, controlling the reaction temperature to be 160 ℃, and reacting for 3 hours. Stopping heating after the reaction is finished, closing the condensed water, continuing stirring, introducing nitrogen until the temperature is reduced to be below 100 ℃, finishing stirring, and introducing nitrogen to obtain the polyglycerol fatty acid ester.

The addition amounts of the respective raw materials and the reaction conditions are shown in table 1:

examples

The embodiment provides a preparation method of clarified ginger extract, comprising the following steps:

step 1), extraction: adding ginger slices and an extraction solvent (water and 95% alcohol) into an extraction tank, mixing, heating to 60 deg.C, stirring for extraction for 4 hr, cooling to room temperature (about 23 deg.C), and filtering with 200 mesh filter cloth to obtain filtrate;

step 2), mixing and stirring: adding ginger oil into polyglycerol fatty acid ester, stirring at 60 deg.C to obtain uniform transparent liquid, adding into the filtrate, adding additive (potassium sorbate), and stirring to obtain mixed solution;

step 3), concentrating: concentrating at 60 deg.C to 1.5 times of the weight of rhizoma Zingiberis recens, standing, and packaging: standing the concentrated solution overnight, collecting supernatant, and packaging.

Examples

The amounts of the raw materials added in examples 1-5 are shown in Table 2:

the total mass of each raw material in examples 1 to 5 was 1kg, and the added mass was adjusted in proportion to the actual situation.

TABLE 2

Example 6

The only difference from example 4 is that the polyglycerin fatty acid ester was the product of preparation example 1.

Example 7

The only difference from example 4 is that the polyglycerin fatty acid ester is the product of preparation example 2.

Comparative example

Comparative example 1

The difference from example 1 is that the extraction solvent is equal amount of water.

Comparative example 2

The difference from example 1 is that the extraction solvent is propylene glycol in equal amounts.

Comparative example 3

The difference from example 1 is that tween 80 was used in an equal amount instead of the polyglycerin fatty acid ester.

Comparative example 4

The difference from example 1 is that, instead of the polyglycerin fatty acid ester, an equal amount of sorbitan monooleate was used.

Comparative example 5

The difference from example 1 is that the amount of the polyglycerin fatty acid ester added was 0.3g, and water was added to make the total mass of the raw materials 1 Kg.

Comparative example 6

The difference from example 1 is that the amount of the polyglycerin fatty acid ester added was 0.33Kg, the amount of water added was reduced, and the total raw material mass was controlled to 1 Kg.

Performance detection

Test 1 flavor testing

And selecting 6 assessment personnel of 3 men and 3 women to form an assessment group, and respectively evaluating the natural flavor nearness and the pungency of the ginger extracting solution according to the standards in the table 3. Training assessment personnel before assessment, evaluating the ginger extract of examples 1-7 and comparative examples 1-6 in a room without peculiar smell and noise, rinsing the mouth and the nose with clear water after one group of samples are evaluated, and performing the evaluation of the next sample after waiting for 3 min. The evaluation scores are recorded in tables 4 and 5, with the lowest score and the highest score removed and the remaining scores averaged.

TABLE 3

Evaluation item	1 to 3 points	4 to 6 points	7 to 10 points of
				Proximity of natural flavors	Changed taste	Is more natural	Nature of nature
Degree of piquancy	Bland taste	Is relatively spicy	Spicy sauce

TABLE 4

Evaluation of Natural similarity	1#	2#	3#	4#	5#	6#	Average score
								Example 1	8	9	9	9	8	9	8.75
Example 2	7	8	7	7	8	8	7.5
								Example 3	8	7	7	7	7	8	7.25
Example 4	8	8	9	9	9	7	8.5
								Example 5	9	8	9	7	9	8	8.5
Example 6	7	8	8	8	7	8	7.75
								Example 7	8	7	8	7	8	8	7.75
Comparative example 1	2	3	2	1	3	2	2.25
								Comparative example 2	3	2	4	2	1	3	2.5
Comparative example 3	4	3	2	1	3	3	2.75
								Comparative example 4	3	2	4	4	2	2	2.75
Comparative example 5	4	5	2	3	3	4	3.5
								Comparative example 6	3	4	5	2	4	4	3.75

TABLE 5

Evaluation of degree of pungency	1#	2#	3#	4#	5#	6#	Average score
								Example 1	7	8	8	7	6	8	7.5
Example 2	6	7	7	7	7	7	7
								Example 3	7	6	7	7	6	7	6.75
Example 4	8	7	7	6	8	7	7.25
								Example 5	7	8	8	7	7	7	7.25
Example 6	7	7	6	7	8	7	7
								Example 7	7	7	7	7	7	8	7
Comparative example 1	2	1	2	1	2	1	1.5
								Comparative example 2	3	2	1	3	3	2	2.5
Comparative example 3	4	5	5	4	6	5	4.75
								Comparative example 4	5	6	4	4	5	4	4.5
Comparative example 5	6	5	6	5	6	6	5.75
								Comparative example 6	5	6	6	5	5	5	5.25

Test 2 clarity test

Visual inspection, observations are recorded in table 6, and figures 1-7 are pictorial evidences.

TABLE 6

Item	Clarity of the product
		Example 1	Clarification
Example 2	Clarification
		Example 3	Clarification
Example 4	Clarification
		Example 5	Clarification
Example 6	Clarification
		Example 7	Clarification
Comparative example 1	Turbidity
		Comparative example 2	Clarification
Comparative example 3	Turbidity
		Comparative example 4	Turbidity
Comparative example 5	Turbidity
		Comparative example 6	Turbidity

As can be seen from the data in tables 4-6, the extraction solvent of comparative example 1 is water, the ginger natural flavor similarity and pungency of comparative example 1 are much less than those of example 1, and the clarity of the ginger extract in FIG. 2 and FIG. 1 shows that the ginger extract in FIG. 2 of comparative example 1 is cloudy, indicating that more fine fibrous material cannot be filtered out during extraction with water, and therefore the extract is not clear enough. In addition, some water insoluble substances, such as ginger oil, cannot be extracted. The ginger oil is an important component which affects the ginger flavor substances, so the ginger flavor of the water extraction ginger extract is not obvious.

Thus, the aqueous extraction method affects not only clarity, but also ginger flavor.

As can be seen from the data in tables 4-6, the extraction solvent of comparative example 2 is propylene glycol, and the ginger natural flavor similarity and pungency of comparative example 2 are much less than those of example 1. Although the ginger extract of fig. 3 (comparative example 2) is relatively clear, it is lighter in color than that of fig. 1 (example 1), and the lateral reaction of propylene glycol does not sufficiently extract the flavor substances in ginger, resulting in less small molecules of the original ginger flavor retained in the obtained ginger extract, and thus lighter in color than that of fig. 1 (example 1).

As can be seen from the comparison between tables 4-6 and fig. 1 and 3-7, example 1 is far clearer than comparative examples 3-6, and the flavor naturalness and pungency of example 1 are far greater than those of comparative examples 3-6, which indicates that only by specifically selecting polyglycerol fatty acid ester for use in ginger raw material mainly comprising ginger oil and ginger slices, the ratio between ginger oil and ginger slices is limited, and by the polyglycerol fatty acid ester with the specific ratio in the present application, water and oil can be better mixed, and finally concentrated into clear ginger extract mainly comprising water. Not only can the clarity of the ginger extract be maintained, but also the foamability of the ginger extract can be controlled, and the final clarity of the concentrated ginger extract is closer to the natural flavor and pungency of ginger.

The above-described embodiments are merely preferred embodiments of the present invention, which are intended to illustrate the present invention and not to limit the scope of the present invention. The title of the invention has been described with specific examples. The invention can be used for other purposes by those skilled in the art by appropriately changing the raw materials, the process conditions and the like without departing from the content of the invention, and all similar substitutes and modifications obvious to those skilled in the art are deemed to be included in the scope of the invention.

Claims

1. The clear ginger extract is characterized by being prepared from the following components in percentage by mass:

5-25% of ginger slices;

65-95% of extraction solvent;

0.1-10% of polyglycerol fatty acid ester;

ginger oil 0.005-0.1%;

0.005-0.01% of additive;

the sum of the mass percentages of all the raw materials is 100 percent.

2. The clarified ginger extract as claimed in claim 1, wherein the clarified ginger extract comprises the following components in percentage by mass:

10-15% of ginger slices;

84-87% of extraction solvent;

1-3% of polyglycerol fatty acid ester;

ginger oil 0.05-0.08%;

0.005-0.01% of additive.

3. The clarified ginger extract as claimed in claim 1, wherein: the ginger slices are dried ginger slices.

4. The clarified ginger extract as claimed in any one of claims 1 to 3, wherein: the extraction solvent is prepared from water and alcohol with the mass concentration of more than 95% in a proportion of 1: (1-5.5) in a certain mass ratio.

5. The clarified ginger extract as claimed in any one of claims 1 to 3, wherein: the mass ratio of the water to the alcohol with the mass concentration of more than 95% is 1: (1-3).

6. The clarified ginger extract as claimed in any one of claims 1 to 3, wherein the polyglycerin fatty acid ester is prepared by:

step 1), mixing a catalyst dissolved in a solvent with glycerol, reacting for more than 3 hours in a vacuum environment at a reaction temperature of 180-; the mass ratio of the catalyst to the glycerol is (0.1-2): 100, respectively;

step 2), dissolving the polyglycerol mixture in water, adjusting the pH value to be neutral, and carrying out reduced pressure distillation to obtain polyglycerol;

7. The clarified ginger extract as claimed in claim 6, wherein: the fatty acid is prepared from stearic acid and palmitic acid in a weight ratio of 1: (0.05-0.2) in mass ratio.

8. The clarified ginger extract as claimed in any one of claims 1 to 3, wherein: the polymerization degree of the polyglycerol fatty acid ester is 9-10, and the HLB value of the polyglycerol fatty acid ester is 15-16.

9. A preparation method of a clear ginger extracting solution is characterized by comprising the following steps:

10. The method of preparing a clarified ginger extract as claimed in claim 9, wherein: the stirring extraction time in the S1 is 4 h.