CN111296840B - A lotion containing rhizoma Zingiberis recens and fructus Jujubae for regulating gastrointestinal health, and its preparation method - Google Patents

Abstract

The invention belongs to the field of food processing, in particular to a ginger-jujube combined emulsion with the effect of regulating the health of the gastrointestinal tract and a preparation method thereof. The main steps include: first, ginger and jujube are pretreated, then stabilizers are compounded to form a stable Pickering emulsion, and finally, ultraviolet sterilization is used to obtain a combined emulsion of ginger and jujube. The ginger-jujube combined emulsion prepared by the preparation method of the invention has good stability, better taste and flavor, can efficiently protect gingerol and ginger essential oil, prevent their degradation, has the characteristics of slow release, reduces irritation to the gastrointestinal tract, and can be more Good to play a role in regulating the health of the gastrointestinal tract.

Description

A kind of ginger-jujube combined emulsion with the effect of regulating gastrointestinal health and preparation method thereof

technical field

The invention belongs to the field of food processing, and in particular relates to a combination emulsion of ginger and jujube with the effect of regulating the health of the gastrointestinal tract and a preparation method thereof.

Background technique

Ginger and jujube are common things, but they play a very important role in medicated diet and daily diet. From the perspective of traditional Chinese medicine, the combination of ginger and jujube has two main functions: one is that the two complement each other and play a role in reconciling the ying and wei; the other is that the two have a synergistic effect and enhance the effect. , Jujube can nourish the spleen and qi, and the combination of ginger and jujube can adjust the spleen and stomach, increase appetite, and promote the absorption effect of the body. However, from the perspective of the body's absorption of nutrients, the direct combined effect of ginger and jujube is limited. The main reasons are: (1) Ginger has a certain irritant, which restricts product development; (2) Ginger and its products are processed or stored. After that, the content of gingerol decreases rapidly, and gingerol is a fat-soluble component, which is difficult to be absorbed by the body when used directly; (3) The terpene compounds in ginger essential oil have the functions of protecting gastric mucosa and anti-ulcer, but ginger essential oil is used in its product processing and processing and is difficult to be absorbed by the body. During the cooking process, it is easy to lose and lose its activity; (4) Jujube seed is rich in antioxidants and has the functions of promoting body fluid and quenching thirst, detoxifying and astringing sores, moisturizing the intestines and promoting digestion, and has a special aroma of jujube seed, but jujube seed is rich in antioxidants. Nuclear is often discarded as waste. More importantly, during the processing of ginger jujube products, the active ingredients of ginger jujube may interact with each other, thereby affecting the color, flavor and function of the product. Therefore, it is necessary to improve the contract technology of ginger and jujube to improve the efficacy of ginger and jujube combined with medicated or edible, and to improve the stability of the product.

SUMMARY OF THE INVENTION

In view of the above-mentioned existing technical problems, the present invention provides a preparation method of a ginger-jujube combined emulsion with the effect of regulating the health of the gastrointestinal tract. In addition to the advantages of ginger jujube itself, its taste and flavor are more harmonious, green without additives, and good stability. In addition, it can effectively protect gingerol and ginger essential oil to prevent their degradation. Better regulation of gastrointestinal health effects.

For achieving the above object, the technical scheme of the present invention is:

A ginger-jujube combined emulsion with the effect of regulating the health of the gastrointestinal tract is characterized in that: its components include ginger supernatant phase, ginger juice granules, ginger oil, red jujube pulp, jujube stone powder, and water medium.

Preferably, the red jujube pulp and the water medium are mixed and cooked at a weight ratio of 1:10 to obtain the red jujube pulp pre-cooking liquid.

Preferably, the weight ratio of the ginger supernatant phase, the ginger juice particles and the red jujube pulp pre-cooking liquid is 1:1:10.

Preferably, the mass fraction of the ginger oil is 2%.

Preferably, the particle size of the jujube seed powder is 400-600 nm.

Preferably, the mass fraction of the jujube seed powder is 2-5%.

Further, a kind of preparation method of the ginger-jujube combined emulsion with regulating gastrointestinal health effect, it comprises the steps:

1) ginger is processed by beating and colloid mill homogenization, obtain ginger juice, filter and separate ginger supernatant phase and ginger juice particle phase;

2) separating and pulverizing the pulp and the stone of the red jujube, mixing the pulp with water, steaming to obtain a pre-cooking liquid for the red jujube pulp, and sanding the stone to obtain the fruit stone powder;

3) After mixing the supernatant phase in step 1), the granular phase and the red jujube pulp pre-cooking liquid in step 2), gradually add ginger oil and the nano-powder of jujube kernel in step 2) and then homogenize them in turn to form a stable Pickering lotion;

4) The emulsion described in step 3) is irradiated with ultraviolet rays to obtain a combined emulsion of ginger and jujube.

As a kind of preferably, the beating time described in step 1) is 2-3min, and the homogenization time is 4-6min.

Further, in step 1), the supernatant phase is ultrasonically treated for 30-40min, and the particle phase is subjected to nano-scale cyclic sanding treatment for 1-1.5h.

Further, in step 2), the pulp pulverization time is 3-5min, and the fruit stone pulverization time is 15-20min.

Further, the mixing ratio of pulp and water described in step 2) is 1:10.

Further, the cooking temperature described in step 2) is 70-80°C, and the cooking time is 30-40min.

Further, in step 2), the time of the fruit stone frosting treatment is 2-2.5h, and the average particle diameter of the fruit stone is 400-600nm.

Further, the mixed weight ratio of the supernatant phase, the granular phase and the red jujube pulp pre-cooking liquid described in step 3) is 1:1:10.

Further, the ginger oil described in step 3) is 2% ginger oil, after adding 2% ginger oil, the homogenizing speed is respectively 16000 rev/min and 12000 rev/min.

Further, the nano-powder of jujube core in step 3) is 2-5% nano-powder of jujube core.

Further, after adding the jujube seed powder in step 3), two consecutive homogenizations are required.

Further, the time of the homogenization treatment in step 3) is 2-3min each time.

Further, the ultraviolet light described in step 4) is provided by ultraviolet lamp, and it is characterized in that the ultraviolet lamp is 40-60W.

Further, the ultraviolet irradiation time described in step 4) is 50-70min.

Further, the ginger-jujube combined emulsion prepared according to the method can be used to make products such as ginger-jujube juice beverage, ginger-jujube tea and the like.

In the present invention, ginger and jujube are pretreated firstly, then stabilizer is compounded to form a stable Pickering emulsion, and finally ultraviolet sterilization is used to obtain a combined emulsion of ginger and jujube. During the process, jujube flesh and jujube pit are added simultaneously, and the particle size of the added jujube pit is The nano-powder of 400-600 can effectively stabilize the oil-in-water emulsion. The dietary fiber, polysaccharide, pectin and other components in the jujube seed nano-powder all contain hydrophilic hydroxyl and carboxyl groups, and also contain carbon chain skeleton. It interacts with ginger oil droplets to form a multi-layer structure of "water phase-hydrophilic group-lipophilic group-oil droplet", which has good stability and thermodynamic equilibrium characteristics. The fat-soluble active ingredients in the system It is encapsulated in the innermost layer, and the hydrophilic components are dispersed in the outer layer and surface, realizing the synergistic-sustained and controlled release effect, and has the function of regulating the health of the gastrointestinal tract.

Finally, the above-mentioned emulsion is irradiated with ultraviolet rays to obtain a stable combination emulsion of ginger and jujube. There is no need for further heating and sterilization treatment, the adverse effects of high temperature on the combined emulsion of ginger and jujube are avoided, the active ingredients are protected, and the slow and controlled release of the active ingredients is realized; the obtained combined emulsion of ginger and jujube basically maintains the color, luster, Flavor, aroma and nutritional content.

The benefits of the present invention are:

Compared with the traditional ginger-jujube combined emulsion prepared by the preparation method of the present invention, the taste and flavor are more harmonious, the advantages of ginger-jujube itself are taken into account, and gingerol and ginger essential oil can be efficiently protected and prevented from being degraded. Good stability, green emulsion, no additives, in line with the concept of green and environmental protection, and at the same time, it has the characteristics of slow release, reduces the stimulation to the gastrointestinal tract, and can better play a role in regulating the health of the gastrointestinal tract. The jujube seed increases the aroma of the jujube seed and has the functions of promoting body fluid and quenching thirst, detoxifying and astringing sores, moisturizing the intestines and promoting digestion, avoiding the waste of raw materials to the greatest extent.

Description of drawings

Fig. 1 is the TEM image of the 400-600nm jujube pit nano-powder stabilized ginger-jujube combined emulsion system prepared in Example 3 of the present invention.

Figure 2 shows the effect of adding different sizes of jujube seed nano-powder on the retention rate of polyphenols in the combined emulsion of ginger and jujube.

Figure 3 shows the effect of adding different sizes of jujube seed nano-powder on the retention rate of aroma components in the combined emulsion of ginger and jujube.

Figure 4 shows the particle size of the ginger-jujube combined emulsion stabilized by jujube seed nano-powders of different sizes.

Detailed ways

Preferred embodiments of the present invention will be described in detail below. In the preferred embodiments, the experimental methods without specific conditions are usually based on conventional conditions, and the examples are to better illustrate the content of the present invention, but the content of the present invention is not limited to the examples. Therefore, those skilled in the art make non-essential improvements and adjustments to the embodiments according to the above-mentioned contents of the invention, which still belong to the protection scope of the present invention.

Embodiment 1: a kind of ginger-jujube combined emulsion with the effect of regulating gastrointestinal health

A ginger-jujube combined emulsion with the effect of regulating the health of the gastrointestinal tract is composed of ginger supernatant phase, ginger juice granules, 2% ginger oil, red jujube pulp, 2-5% jujube seed powder with a particle size of 400-600nm , water medium, wherein red jujube pulp and water medium are mixed and cooked according to the weight ratio of 1:10 to obtain red jujube pulp pre-cooking liquid, and the weight ratio of ginger supernatant phase, ginger juice particles and red jujube pulp pre-cooking liquid is 1:1:10 .

Its preparation method comprises the following steps:

1) Ginger was washed, beaten for 3min, then homogenized by colloid mill for 6min to obtain ginger juice, filtered to separate the supernatant phase and the particle phase, and the supernatant phase was subjected to ultrasonic treatment for 40min to stabilize; the particle phase was treated with nanoscale circulating sand Grinding for 1.5h to make it uniform and stable.

2) Separate the pulp and the pit of the dried red dates, and coarsely pulverize the pulp and pit, respectively, and the pulverization times are 3 min and 15 min respectively; further, the pulp and water are mixed in a ratio of 1:10, and subjected to a high-temperature cooking treatment at 70° C. for 35 min. The active ingredients such as polysaccharide and pectin are fully dissolved; the fruit core is further subjected to nano-scale circular sand grinding treatment for 2 hours, so that the average particle size is 400-600 nm. The added nano-powder with a particle size of 400-600nm can effectively stabilize the oil-in-water emulsion. The dietary fiber, polysaccharide, pectin and other components in the jujube seed nano-powder all contain hydrophilic hydroxyl and carboxyl groups, as well as carbon chains. The skeleton, through the interaction with water molecules and ginger oil droplets, forms a multi-layer structure of "water phase-hydrophilic group-lipophilic group-oil droplet", with good stability and thermodynamic equilibrium characteristics, the system The fat-soluble active ingredients in the product are encapsulated in the innermost layer, and the hydrophilic ingredients are dispersed in the outer layer and surface, realizing the synergistic-slow and controlled release effect, and has the function of regulating the health of the gastrointestinal tract.

3) After fully mixing the pretreated ginger supernatant phase, ginger juice granule phase and red jujube pulp pre-cooking liquid according to 1:1:10 (weight ratio), then add 2% ginger oil, use a high-speed homogenizer at 16000 Turn/min and 12,000 rpm for 2 min in turn; then add 2-5% jujube seed nano-powder, use a high-speed homogenizer at 16,000 rpm for 2 min, and then use a high-speed homogenizer at 10,000 rpm 2min under the condition of /min.

4) The above emulsion is irradiated with ultraviolet light, the ultraviolet lamp is 60W, and the irradiation time is 70min to obtain a stable combination emulsion of ginger and jujube. There is no need for further heating and sterilization treatment, the adverse effects of high temperature on the combined emulsion of ginger and jujube are avoided, the active ingredients are protected, and the slow and controlled release of the active ingredients is realized; the obtained combined emulsion of ginger and jujube basically maintains the color, luster, Flavor, aroma and nutritional content.

Embodiment 2: the preparation method of ginger jujube combined emulsion

A kind of preparation method of the ginger-jujube combined emulsion with regulating gastrointestinal health effect, is characterized in that, comprises the following steps:

1) Ginger was washed, beaten for 2min, then homogenized by colloid mill for 4min to obtain ginger juice, filtered to separate the supernatant phase and the particle phase, and the supernatant phase was subjected to ultrasonic treatment for 30min to stabilize; the particle phase was treated with nanoscale circulating sand Grind for 1h to make it uniform and stable.

2) Separate the pulp and the stone of the red date, and pulverize the pulp and the stone respectively, and the pulverization time is 5min and 20min respectively; further, the pulp and water are mixed according to the ratio of 1:10, and the 80 ℃ high temperature cooking treatment is carried out for 35min to make the jujube. The active ingredients such as polysaccharide and pectin are fully dissolved; further, the fruit core is subjected to nano-scale circular sand grinding treatment for 2.5 hours, so that the average particle size is 400-600nm.

3) After fully mixing the pretreated ginger supernatant phase, ginger juice granule phase and red jujube pulp pre-cooking liquid according to 1:1:10 (weight ratio), then add 2% ginger oil, use a high-speed homogenizer at 16000 Turn/min and 12,000 rpm for 2 min in turn; then add 2-5% jujube seed nano-powder, use a high-speed homogenizer at 16,000 rpm for 2 min, and then use a high-speed homogenizer at 10,000 rpm 2min under the condition of /min.

4) Irradiate the above emulsion with ultraviolet rays, the emulsion thickness is 1mm, the ultraviolet lamp is 40W, the irradiation distance is 6.0cm, and the irradiation time is 50min, to obtain a stable combination emulsion of ginger and jujube.

Embodiment three: the preparation method of ginger jujube combined emulsion

A kind of preparation method of the ginger-jujube combined emulsion with regulating gastrointestinal health effect, is characterized in that, comprises the following steps:

1) Ginger was washed, beaten for 2min, then homogenized by colloid mill for 5min to obtain ginger juice, filtered to separate the supernatant phase and the particle phase, and the supernatant phase was subjected to ultrasonic treatment for 30min to stabilize; the particle phase was treated with nanoscale circulating sand Grinding for 1.25h to make it uniform and stable.

2) Separate the pulp and the stone of the red date, and pulverize the pulp and the stone respectively, and the pulverization time is 3min and 10min respectively; further, the pulp and water are mixed according to the ratio of 1:10, and the 75 ℃ high temperature cooking treatment is carried out for 35min to make the jujube. The active ingredients such as polysaccharide and pectin are fully dissolved; further, the fruit core is subjected to nanoscale circular sand grinding treatment for 2.25 hours, so that the average particle size is 400-600nm.

3) After fully mixing the pretreated ginger supernatant phase, ginger juice granule phase and red jujube pulp pre-cooking liquid according to 1:1:10 (weight ratio), then add 2% ginger oil, use a high-speed homogenizer at 16000 Turn/min and 12,000 rpm for 2 min; then add 3.5% jujube core nanopowder, use a high-speed homogenizer at 16,000 rpm for 2 min, and then use a high-speed homogenizer at 10,000 rpm/min conditioned for 2 min.

4) The above emulsion is irradiated with ultraviolet rays, the thickness of the emulsion is 1mm, the ultraviolet lamp is 40W, the irradiation time is 60min, and the irradiation distance is 6.0cm to obtain a stable combination emulsion of ginger and jujube.

Embodiment 4 Polyphenol retention rate experiment

According to the preparation method described in the above Examples 1-3, the combined emulsion without the addition of jujube pit nano-powder was prepared, and the jujube pit nano-powder with different particle sizes was added, and the average particle size was 100-400, 400-600, 600 -1000nm; further using gallic acid as the standard, the Folin-Ciocalteu colorimetric method was used to determine the change of the total polyphenol retention rate of the samples during storage (room temperature, normal light conditions). From Figure 2, the effect of adding different sizes of jujube pit nano-powder on the retention rate of polyphenols in the combined emulsion of ginger and jujube shows that the polyphenols in the samples without the addition of jujube pit powder showed a rapid downward trend, and decreased rapidly within 3 weeks and then The main reason is that the emulsion is unstable, and the oxidizable polyphenols in it are rapidly degraded; after adding jujube pit nanopowder with different particle sizes, each emulsion shows a protective effect on polyphenols and reduces the oxidation of polyphenols. Among them, adding 400-600nm jujube pit nanopowder emulsion has the best effect; further comparison found that the polyphenols in the 100-400nm jujube pit nanopowder emulsion decreased rapidly in the initial stage, and the 600-1000nm jujube pit nanopowder emulsion added The middle polyphenols decreased rapidly in the later stage, and the two had different decreasing trends. The main reason was that although the small particle size particles had a certain stabilizing effect on the emulsion, the particle size of the emulsion formed by them was also small, which was unstable during long-term storage. The solution agglomerates, and although large particles have certain stability in a short time, they are also more prone to precipitation in the long run, resulting in instability of the emulsion and loss of protection of polyphenols.

Example 5 Experiment on the retention rate of aroma components

According to the preparation method described in the above-mentioned embodiment 1-3, the nano-scale powder of jujube core with different particle sizes of 100-400, 400-600, 600-1000nm in average particle size is added respectively, so as to prepare the combined emulsion of the nano-powder of jujube core, According to the four "2204 Volatile Oil Determination Method" of "Chinese Pharmacopoeia" 2015 edition, the retention rate of aroma components in the samples was determined. The results were determined after 5 weeks of storage. According to Figure 3, the effect of adding nano-powder of jujube seeds of different sizes on the retention rate of aroma components in the combined emulsion of ginger and jujube showed that the total amount of aroma components in the samples without jujube core powder was the lowest, and the addition of 400-600nm jujube The total retention rate of aroma components in the nano-powder emulsion of fruit stone was the highest, while the retention rate of aroma components in the nano-powder emulsion of jujube fruit with 100-400nm and 600-1000nm was limited. Generally, the aroma components of volatile oil belong to fat-soluble substances, the solubility in water is low, and they are easily degraded and lost during processing and storage. The invention can make up for the defects of traditional ginger and jujube beverages with single taste and lack of ginger and jujube flavor, improve the combined effect of ginger and jujube, and give full play to the advantages of the combined use of ginger and jujube.

Example 6 Emulsion particle size experiment

According to the preparation method described in the above-mentioned embodiment 1-3, the nano-scale powder of jujube core with different particle sizes of 100-400, 400-600, 600-1000nm in average particle size is added respectively, so as to prepare the combined emulsion of the nano-powder of jujube core, The particle size was measured, and the particle size was an important parameter for judging the stability of the emulsion. The average particle size of the emulsion was measured by using a Mastersizer 2000 particle size analyzer. The combined emulsion of 0w and 5w of ginger and jujube was diluted 100 times with 0.01mol/L phosphate buffer (pH value of 7) for measurement and analysis and comparison. According to the results of the particle size of the ginger-jujube combined emulsion stabilized by jujube core nano-powder of different sizes in Figure 4, the initial particle size of the emulsion is very different from the particle size of the 5w storage, among which the particle size of the emulsion stabilized by 400-600nm jujube core nano-powder The change is small, indicating that it is relatively stable, which may be due to the fact that enough particles can be adsorbed on the oil-water interface to strengthen the interface film when the fine oil droplets of the emulsion are formed, so as to achieve the purpose of stabilizing the emulsion.

Example 7 Application scene of the combined emulsion of ginger and jujube

According to the ginger-jujube combined emulsion prepared in Example 1-3, flavoring agents such as brown sugar and citric acid can be added, and used for subsequent production of beverages such as ginger-jujube juice or ginger-jujube tea, which can make up for the fact that the existing ginger-jujube beverage does not have the fragrance of fresh ginger , single function defect.

Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and not to limit them. Although the present invention has been described in detail with reference to the preferred embodiments, those of ordinary skill in the art should understand that the technical solutions of the present invention can be Modifications or equivalent substitutions are made without departing from the spirit and scope of the technical solutions of the present invention, and they should all be included in the scope of the claims of the present invention.

Claims (4)

1. The ginger and jujube combined emulsion with the function of regulating gastrointestinal health is characterized in that: the components of the ginger juice comprise a ginger supernatant phase, a ginger juice granular phase, ginger oil, red date pulp, date pit powder and an aqueous medium; the preparation method of the ginger and jujube combined emulsion comprises the following steps:

1) pulping rhizoma Zingiberis recens, homogenizing with colloid mill to obtain rhizoma Zingiberis recens juice, filtering to separate supernatant phase and granule phase, ultrasonic treating for 30-40min to stabilize the supernatant phase, and circularly treating the granule phase with nanoscale sand mill for 1-1.5 hr to stabilize the granule phase;

2) separating pulp and kernel of fructus Jujubae, pulverizing respectively, mixing pulp and water at a ratio of 1:10, steaming at high temperature to dissolve active components such as polysaccharide and pectin sufficiently to obtain pulp precooking solution, circularly treating with nanoscale sand mill, and grinding to obtain 600nm average particle size jujube kernel powder;

3) mixing the ginger supernatant phase and the ginger juice granular phase in the step 1) and the red date pulp pre-boiling liquid in the step 2) according to a weight ratio of 1: 1:10, mixing, adding 2% of ginger oil by mass percent, and sequentially treating for 2min by a high-speed homogenizer under the conditions of 16000 r/min and 12000 r/min; adding the jujube pit powder with the mass fraction of 2-5% in the step 2), treating for 2min by using a high-speed homogenizer at 16000 r/min, and treating for 2min by using the high-speed homogenizer at 10000 r/min to form stable Pickering emulsion;

4) irradiating the Pickering emulsion in the step 3) by using ultraviolet rays to obtain the ginger and jujube combined emulsion.

2. The emulsion for combining ginger and jujube as claimed in claim 1, wherein the time for beating in step 1) is 2-3min, and the time for homogenizing is 4-6 min.

3. The emulsion for combining ginger and jujube as claimed in claim 1, wherein the time for grinding the pulp in step 2) is 3-5min, and the time for grinding the stone is 15-20 min.

4. The ginger and jujube combined emulsion according to claim 1, wherein the cooking temperature in step 2) is 70-80 ℃ and the cooking time is 30-40 min.

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