CN114831298B

CN114831298B - Clear ginger extract and preparation method thereof

Info

Publication number: CN114831298B
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: 2023-12-19
Anticipated expiration: 2042-04-24
Also published as: CN114831298A

Abstract

The invention discloses a clarified ginger extract. The composite 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 ratio of the ginger oil to the ginger slices is limited by specifically selecting the polyglycerin fatty acid ester to be used in the ginger raw materials mainly comprising the ginger oil and the ginger slices, and the water and the oil can be better mixed by limiting the adding ratio of the polyglycerin 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 solution is added in a small amount, the solution is concentrated to a specific concentration, so that the clarification effect is poor, and insoluble matters are separated out; if the air bubbles are generated more quickly, the concentration process is affected. In addition, none of the other emulsifiers in the food emulsifier can achieve the above effect.

Description

Clear ginger extract and preparation method thereof

Technical Field

The invention relates to the field of edible essence, in particular to a clarified ginger extract and a preparation method thereof.

Background

The ginger flavor raw materials on the market mainly comprise ginger oil and ginger extract (in powder form) because of the limitation of the preparation method. The ginger oil is mainly prepared by supercritical extraction, and essential oil substances in ginger are extracted, so that strong ginger fragrance and pungency can be provided. The main technology of ginger oil is supercritical extraction technology, although the obtained ginger oil has higher purity and purer and stronger fragrance and pungency, the supercritical extraction technology requires higher price of production equipment, so the cost of the obtained product is higher. And the oily product is not suitable for beverages and water essence.

Although the ginger extract is mainly in powder form, the ginger extract is advantageous in storage and transportation compared with liquid form, and the ginger extract is simpler and cheaper in production equipment than ginger oil. But are not clear and are difficult to apply to beverages and aqueous products. In addition, the powdered ginger extract is solid, cannot be used as a substrate for flavoring, and is difficult to prepare the beverage and the water essence with natural ginger flavor and sufficient ginger flavor.

Based on the current market situation, the fresh ginger flavor substance can be obtained at present, and can be used as an essence substrate, so that the preparation process of the essence for adjusting the fresh ginger flavor is few, the market demand is difficult to meet, and improvement is urgently needed.

Disclosure of Invention

In order to produce clear ginger flavor substances, the ginger flavor substances can be used as essence substrates 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, which is processed 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.

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

10-15% of ginger slices;

84-87% of an extraction solvent;

1-3% of polyglycerol fatty acid ester;

ginger oil 0.05-0.08%;

0.005-0.01% of additive.

The ratio of the ginger oil to the ginger slices is limited by specifically selecting the polyglycerol fatty acid ester to be used in the ginger raw materials taking the ginger oil and the ginger slices as main bodies, and the water and the oil can be better mixed by limiting the adding ratio of the polyglycerol fatty acid ester according to the ratio, so that the clarified ginger extract mainly containing water quality is finally concentrated. Not only can maintain the clarity of the ginger extract, but also can control the foamability of the ginger extract. If the solution is added in a small amount, the solution is concentrated to a specific concentration, so that the clarification effect is poor, and insoluble matters are separated out; if the bubbles can be generated quickly, the material foams seriously in the concentration process, the concentration speed can be reduced, because the concentration is in a vacuumizing state, if the bubbles are much, the material can be sprayed outwards, the vacuum degree is reduced to press the bubbles downwards so that the material can not be sprayed outwards, the vacuum degree is reduced, the concentration speed is reduced, and the efficiency of the whole production can be influenced. . In addition, none of the other emulsifiers in the food emulsifier can achieve the above effect.

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 method. Under the extraction method of the application, the clear water quality ginger extract with natural ginger gas is obtained by selecting the dried ginger slices, and the dried ginger slices are directly dried, so that the cost is low.

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

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

The difference of extraction solvents can affect the effective components in the ginger extract, and in the prior art, methanol, ethyl acetate and n-hexane are used for extracting ginger, and 35, 36 and 44 components are respectively identified from the extracts, so that the extraction solvents have important influence on the types and the contents of specific components in the ginger extract. In order to obtain a smell approaching that of natural ginger, and a sustained and gentle release of natural ginger gas, water and alcohol with a mass concentration of 95% or more are specifically selected to be 1: the extraction solvent compounded in the mass ratio of (1-5.5) is matched with ginger oil and polyglycerol fatty acid ester to obtain clear water quality ginger extract with natural ginger fragrance.

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 180-200 ℃, cooling to below 150 ℃, and stopping stirring to obtain a polyglycerol mixture; the mass ratio of the catalyst to the glycerol is (0.1-2): 100.

and 2) dissolving the polyglycerol mixture in water, regulating the pH to be neutral, and distilling under reduced pressure to obtain the polyglycerol.

Step 3), the polyglycerol, fatty acid and sodium hydroxide are mixed in a ratio of 1: (0.3-0.5): (0.03-0.05), reacting for more than 2 hours in vacuum environment at 150-170 ℃, reducing the temperature to below 100 ℃, and stopping stirring to obtain the polyglycerol fatty acid ester.

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

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

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

The chemical structure and physicochemical properties of the polyglycerin fatty acid ester are related to the polymerization degree, fatty acid type and esterification degree of the polyglycerin, wherein: the degree of polymerization of polyglycerol is generally 2 to 10; the carbon chain length of the fatty acid is generally 6-18, and the carbon chain can be saturated or unsaturated, and can be straight-chain or branched; in addition, the esterification degree of the hydroxyl can be monoester, diester, polyester and the like, so that a series of polyglycerol 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, and the corresponding function of reducing the surface tension is weakened along with the increase of the carbon number of the hydrophobic groups, which is shown by the increase of the surface tension value, namely the shorter the polyglycerin fatty acid ester carbon chain with the same polymerization degree is, the lower the esterification degree is, the larger the HLB value is, and the hydrophilicity is stronger. Therefore, the polyglycerin fatty acid ester having a high degree of polymerization and a small carbon number is theoretically more effective in reducing the water surface tension. However, in the specific application, the hydrophilicity cannot be simply considered, but the effect of reducing the water surface tension and the influence of bubbles generated on the concentration process of the ginger extract are 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 film wall and good bubble stabilizing performance, and the surfactant can form a denser protective film at the interface, so that the foam is more stable. The surfactant in the polyglycerin fatty acid ester contains more hydrophilic groups of hydroxyl groups, and can play a role in intermolecular hydrogen bond association in the surface film, so that the molecular structure of active substances in the foam is more compact, and the deformation resistance and elasticity of the foam can be enhanced, and the concentration process of the foam is not easily influenced. Meanwhile, the HLB value of the polyglycerol fatty acid ester is 15-16, the polymerization degree is 9-10, and the polyglycerol fatty acid ester has strong hydrophilicity, so that ginger slices and ginger oil can be well emulsified to form clear ginger extract, and the ginger extract 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 rhizoma Zingiberis recens slice with extraction solvent, heating to above 60deg.C, stirring, extracting for 2-6 hr, cooling to room temperature, and filtering to obtain filtrate;

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

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

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

The ginger extract obtained by the preparation method has the refractive index of less than 1.3641, the density of less than 1.0149, high clarity, natural and strong ginger flavor, and can be suitable for beverages and water quality essence.

The invention has the beneficial effects that:

1. the proportion among the ginger oil, the ginger slices and the polyglycerol fatty acid ester is limited by specifically selecting the polyglycerol fatty acid ester to be used in the ginger raw materials taking the ginger oil and the ginger slices as main bodies, so that the clarity of the ginger extract can be maintained, and the foamability of the ginger extract can be controlled. If the solution is added in a small amount, the solution is concentrated to a specific concentration, so that the clarification effect is poor, and insoluble matters are separated out; if the air bubbles are generated more quickly, the concentration process is affected. In addition, none of the other emulsifiers in the food emulsifier can achieve the above effect.

2. In order to obtain a smell approaching that of natural ginger, and a sustained and gentle release of natural ginger gas, water and alcohol with a mass concentration of 95% or more are specifically selected to be 1: the extraction solvent compounded in the mass ratio of (1-5.5) is matched with ginger oil and polyglycerol fatty acid ester to obtain clear water quality ginger extract with natural ginger fragrance.

3. The polyglycerol fatty acid ester prepared by the method has firm bubble film wall and good bubble stabilizing performance, and the surfactant can form a denser protective film at the interface, so that the foam is more stable, and the concentration process of the foam is not easy to influence. Meanwhile, the HLB value of the polyglycerol fatty acid ester is 15-16, the polymerization degree is 9-10, and the polyglycerol fatty acid ester has stronger hydrophilicity, so that the polyglycerol fatty acid ester 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 showing the clarity of the ginger extract of comparative example 1.

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

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

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

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

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

Detailed Description

The raw material sources are as follows:

the ginger slices are purchased from Yunnan ginger from the biological technology limited company and are directly dried by fresh ginger slices.

Ginger oil was purchased from Yu Zhongjing major kitchen stock.

Preparation example

Preparation examples disclose a method for preparing polyglycerol fatty acid ester, which specifically comprises the following steps:

step 1) a catalyst (potassium hydroxide) dissolved in a small amount of water was mixed with glycerin in a three-necked flask, and put into a stirring rotor. The flask was placed in a bath and purged with nitrogen, the vacuum in the flask was maintained at 60kPa, and the condensing cycle and magnetic stirrer were turned on. Controlling the reaction temperature to be 200 ℃, closing the bath kettle and the condensing device after the reaction is carried out for 3 hours, continuing stirring and introducing nitrogen until the temperature is reduced to be below 150 ℃, ending stirring, and stopping introducing nitrogen to obtain the polyglycerol mixture.

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

And 3) placing the polyglycerol and the fatty acid (stearic acid and palmitic acid) sodium hydroxide into a flask, uniformly mixing, placing into a stirring rotor, introducing nitrogen, and keeping the vacuum degree in the flask to be 20kPa. The condensing device and the magnetic stirrer are turned on, the reaction temperature is controlled to 160 ℃, and the reaction is carried out for 3 hours. Stopping heating after the reaction, closing condensed water, continuing stirring, introducing nitrogen until the temperature is reduced to be below 100 ℃, ending stirring, and introducing nitrogen to obtain the polymerized glycerol fatty acid ester.

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

examples

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

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

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

step 3), concentrating: concentrating to 1.5 times of ginger slice weight at 60 ℃, standing and filling: standing the concentrated solution for one night, collecting supernatant, and packaging.

Examples

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

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

TABLE 2

Example 6

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

Example 7

The only difference from example 4 is that the polyglyceryl 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 an equal amount of water.

Comparative example 2

The difference from example 1 is that the extraction solvent is an equivalent amount of propylene glycol.

Comparative example 3

The difference from example 1 is that the polyglycerol fatty acid ester is replaced with an equivalent amount of tween 80.

Comparative example 4

The difference from example 1 is that the polyglycerol fatty acid ester is replaced by an equivalent amount of sorbitan monooleate.

Comparative example 5

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

Comparative example 6

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

Performance detection

Test 1 flavor detection

And 6 assessment staff of 3 men and 3 women are selected to form an assessment group, and natural flavor proximity and pungency of the ginger extract are respectively assessed according to the standards of table 3. Before the evaluation, the evaluation staff were trained, the ginger extracts of examples 1 to 7 and comparative examples 1 to 6 were evaluated in a room free of odor and noise, and after one set of samples was evaluated, the samples were rinsed with clear water to clear the nose, and after waiting for 3 minutes, the evaluation of the next sample was performed. The evaluation scores are recorded in tables 4, 5, the lowest score and the highest score are removed, and the remaining scores are averaged.

TABLE 3 Table 3

Evaluation item	1 to 3 minutes	4-6 minutes	7-10 minutes
				Natural flavor proximity	Off-flavor	Is more natural	Natural nature
Degree of spicy	Light weight	More spicy	Spicy food

TABLE 4 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 pungency degree	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 observations are recorded in Table 6, with FIGS. 1-7 being pictorial representations.

TABLE 6

Project	Clarity of the product
		Example 1	Clarifying
Example 2	Clarifying
		Example 3	Clarifying
Example 4	Clarifying
		Example 5	Clarifying
Example 6	Clarifying
		Example 7	Clarifying
Comparative example 1	Cloudiness
		Comparative example 2	Clarifying
Comparative example 3	Cloudiness
		Comparative example 4	Cloudiness
Comparative example 5	Cloudiness
		Comparative example 6	Cloudiness

As can be seen from the data of tables 4-6, the extraction solvent of comparative example 1 was water, the natural flavor similarity and the pungency of the ginger of comparative example 1 were much smaller than those of example 1, and the ginger extract of comparative example 1 was in a cloudy state as seen from the clarity of the ginger extracts of fig. 2 and 1, indicating that more fine fiber material could not be filtered out during extraction with water, so the extract was not clear enough. In addition, because some water-insoluble substances, such as ginger oil, cannot be extracted. Ginger oil is an important constituent component affecting the flavor of ginger, so the ginger flavor of the water-extracted ginger extract is not obvious.

Therefore, the water extraction method not only affects clarity, but also affects ginger flavor.

As can be seen from the data of tables 4-6, the extraction solvent of comparative example 2 was propylene glycol, and the natural flavor similarity and the pungency of the ginger of comparative example 2 were much smaller than that of example 1. Although the ginger extract of fig. 3 (comparative example 2) is clear, it is lighter in color than that of fig. 1 (example 1), and propylene glycol is reacted from the side to make the flavor substances in ginger not be extracted sufficiently, resulting in that the obtained ginger extract retains few small molecules of the original ginger flavor, and thus is lighter in color than that of fig. 1 (example 1).

As can be seen from the comparison of tables 4-6 and figures 1 and 3-7, example 1 is far more clear than comparative examples 3-6, and the flavor naturalness and the pungency of example 1 are far more than those of comparative examples 3-6, which shows that the ratio between ginger oil and ginger slices is limited only by the specific selection of polyglycerol fatty acid ester for the ginger raw materials mainly comprising ginger oil and ginger slices, and the water and oil can be better mixed by the polyglycerol fatty acid ester with the specific ratio, and finally concentrated into the clear ginger extract mainly comprising water quality. The clarity of the ginger extract can be maintained, the foamability of the ginger extract can be controlled, and the final concentrated ginger extract is clear and is more similar to the natural flavor and the pungency of ginger.

The above-described embodiments are only preferred embodiments of the present invention, and are intended to illustrate the present invention and not to limit the scope of the present invention. The invention has been described with reference to specific embodiments. Those skilled in the art can appropriately change the links of the raw materials, the process conditions and the like to achieve the corresponding other objects by referring to the content of the present invention, and all the similar substitutions and modifications are obvious to those skilled in the art without departing from the content of the present invention, and are considered to be included in the scope of the present invention.

Claims

1. The clarified 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 additive is potassium sorbate;

the extraction solvent is prepared from water and alcohol with the mass concentration of more than 95 percent by weight in a ratio of 1: (1-5.5) by mass ratio;

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 180-200 ℃, cooling to below 150 ℃, and stopping stirring to obtain a polyglycerol mixture; the mass ratio of the catalyst to the glycerol is (0.1-2): 100;

step 2), dissolving the polyglycerol mixture in water, regulating the pH to be neutral, and distilling under reduced pressure to obtain polyglycerol;

step 3), the polyglycerol, fatty acid and sodium hydroxide are mixed in a ratio of 1: (0.3-0.5): (0.03-0.05), reacting for more than 2 hours in a vacuum environment at a temperature of 150-170 ℃, and stopping stirring after the temperature is reduced to below 100 ℃ to obtain polyglycerol fatty acid ester;

the fatty acid is prepared from stearic acid and palmitic acid in a ratio of 1: (0.05-0.2) by mass ratio;

the preparation method of the clarified ginger extract is characterized by comprising the following steps:

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

10-15% of ginger slices;

84-87% of an 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 of claim 1, wherein: the ginger slices are dried ginger slices.

4. A clarified ginger extract as claimed in any one of claims 1 to 3, characterized in that: the mass ratio of the water to the alcohol with the mass concentration of more than 95 percent is 1: (1-3).

5. A clarified ginger extract as claimed in any one of claims 1 to 3, characterized in that: 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.

6. The clarified ginger extract of claim 1, wherein: the stirring extraction time in the step S1 is 4h.