CN111328948A - Ginger paste and preparation method thereof - Google Patents

Abstract

The invention provides a preparation method of ginger paste. The selected ginger raw materials are squeezed, enzymatically hydrolyzed, settled, and filtered to obtain ginger juice; ginger residue is extracted by supercritical fluid to obtain an extract; enzymatic hydrolysis of ginger juice and extract It is mixed with red syrup, ultra-high temperature instant sterilization, low temperature rapid steaming to a density of 2.5-2.7g/cm ³ , and high temperature pasteurization is used after filling to prepare ginger paste. The ginger paste of the present invention adopts organic natural green raw materials, has no pollution, no pesticide residues, is a pure natural health product, and has clear and significant functions such as removing stomach cold, warming the stomach, warming the palace, beautifying and beautifying, expelling cold and dehumidifying, preventing influenza, etc.; Standardized process production, secondary sterilization, 100,000-level purification space filling, more reliable consumption, more durable storage; low cost, affordable price, and convenient to eat.

Description

A kind of ginger paste and preparation method thereof

technical field

The invention relates to the technical field of food, in particular to a ginger paste and a preparation method thereof.

Background technique

Ginger is a common daily seasoning and can also be used as medicine. Compendium of Materia Medica records: Ginger can clear the spirits, return to the five internal organs, remove wind and pathogenic cold and dampness, stop vomiting, remove phlegm and lower qi, disperse boredom, and appetizer qi. Therefore, the therapeutic effect of ginger has a broad basis for the recognition of the masses.

The pace of life of modern people is fast. Due to living and eating habits, many people have a cold and damp constitution. As a health drink that can dispel cold and dampness, ginger paste can effectively improve the body's cold and damp constitution. With the continuous development and promotion of purified ginger health products, a considerable number of people have had eating experience.

At present, there are many manual workshops processing such products in China. However, due to the uneven quality of raw ginger raw materials, the relatively primitive production technology, the non-standard sanitation conditions, and the lack of standardized processing procedures, the product quality fluctuates greatly, so that ginger paste products have not been well-known. brand.

SUMMARY OF THE INVENTION

The invention provides a ginger paste and a preparation method thereof. The active ingredients in ginger are extracted by means of high-pressure extraction of ginger juice, enzyme treatment, high-speed sedimentation, low-temperature rapid steaming, supercritical fluid extraction, etc., and secondary sterilization is used to retain the active ingredients to the greatest extent. , Extend the shelf life, inherit the tradition, pay attention to the efficacy, without any addition, keep the taste delicate.

The technical scheme of the present invention is realized as follows:

Technical scheme 1: a preparation method of ginger paste, extracting juice from selected raw materials of ginger, enzymolysis for the first time, sedimentation, filtering to obtain ginger juice, and continuing enzymolysis for the second time to obtain enzymolysis ginger juice; ginger residue The extract is obtained by supercritical fluid extraction; the enzymatic hydrolyzed ginger juice and the extract are mixed with red syrup, ultra-high temperature instant sterilization, low temperature rapid steaming to a density of 2.5-2.7g/cm ³ , high temperature pasteurization after filling , to make ginger paste.

Technical scheme 2: On the basis of technical scheme 1, the following improvements are further made, and the preparation method of the selected ginger raw material is as follows: the organic small turmeric raw material is manually selected, and the rotten ginger is removed and cut into small pieces.

Technical solution 3: On the basis of technical solution 1, the following improvements are further made. The preparation method of the brown syrup is as follows: the organic lump brown sugar and deionized water are mixed and dissolved in a mass ratio of 1:1, and stirred to form a slurry.

Preferably, the raw materials of the ginger paste include 100-200 parts of organic small yellow ginger and 10-30 parts of organic block brown sugar. Preferably, the raw materials of the ginger paste include 170 parts of organic small yellow ginger and 20 parts of organic block brown sugar.

Technical scheme 4: On the basis of technical scheme 1, the following improvements are further made. The condition of the first enzymolysis is to heat ginger juice to 55 ° C to maintain, and add enzyme clear (Hubei Yikang) according to 0.7% of the total solid content of the mass. Yuan Chemical Co., Ltd., 1000g/tank, enzyme activity >60000U/mL), let stand for 60min, make protein, starch, insoluble crude fiber rapidly flocculate and precipitate, and collect filtrate after filtration; Continue to add cellulase (such as Shandong Longkete Enzyme Preparation Co., Ltd., the enzyme activity is >100000U/mL) and papain (such as Xi'an Lavia Biotechnology Co., Ltd., the enzyme activity is >50000U/mL), adjust the pH value For 4-7 and the enzymatic hydrolysis temperature is 30 ℃, continue enzymatic hydrolysis, after the reaction is over, the enzyme is inactivated at 105 ℃ for 10 min, centrifuged at 10,000 r/min for 10 min, and the supernatant is collected to obtain enzymatic hydrolyzed ginger juice;

The addition of described cellulase is 1000U/kg (the total activity of adding cellulase in every kilogram of filtrate is 1000U), and the addition of described papain is 1500U/kg (the total activity of adding cellulase in every kilogram of filtrate). Vitality is 1500U).

Technical scheme 5: On the basis of technical scheme 1, the following improvements are further made, and the method for supercritical fluid extraction is: the ginger residue is extracted twice by supercritical fluid to obtain a two-phase extract, and a food-grade emulsifier is added for high-speed emulsification. , to obtain a uniform extract;

The first supercritical fluid extraction conditions are:

Extraction pressure: 6-12MPa; extraction temperature: 35-45℃; CO ₂ flow rate: 5-10L/h; extraction time: 1-2h; entrainer: lecithin;

The second supercritical fluid extraction is carried out after the first supercritical fluid extraction;

The second supercritical fluid extraction conditions are:

Extraction pressure: 20-25MPa; extraction temperature: 42-55°C; CO ₂ flow rate: 5-10L/h; extraction time: 1-3h; entrainer: water and ethanol, with a volume ratio of 5:1.

Technical solution 6: On the basis of technical solution 5, the following improvements are further made. The rotating speed of the high-speed emulsification is 15000-20000 r/min, and the time is 5 min.

Technical solution 7: On the basis of technical solution 1, further improvements are made as follows, the temperature of the ultra-high temperature instantaneous sterilization is 135-140°C, and the time is 4-10s.

Technical solution 8: On the basis of technical solution 1, the following improvements are further made. The conditions of the low temperature rapid steaming are less than 60°C under reduced pressure evaporation, the vacuum degree is less than -0.1MPa, and the evaporation rate is greater than 0.2kg/h.

Technical solution 9: On the basis of technical solution 1, further improvements are made as follows, the temperature of the high-temperature pasteurization is 72-75° C. for heat treatment for 15-20 s.

Preferably, one or more of corn oligopeptide, taurine and theanine can also be added to the raw material of ginger paste.

Preferably, the present invention also provides a preferred composition of ginger paste, which is composed of the following raw materials in parts by weight: 100-200 parts of organic turmeric, 10-30 parts of organic block brown sugar, 2-8 parts of corn oligopeptide parts, 0.01-0.2 parts of taurine, 0.5-1.5 parts of theanine.

Still further preferred, the present invention also provides a preferred composition of ginger paste, which is composed of the following raw materials in parts by weight: 170 parts of organic turmeric, 20 parts of organic block brown sugar, 4.9 parts of corn oligopeptide, taurine 0.1 part of acid, 1 part of theanine.

The preparation method of the ginger paste is as follows: extracting juice from the selected organic turmeric raw materials, enzymolysis for the first time, sedimentation, filtering to obtain ginger juice, and continuing enzymolysis for the second time to obtain the enzymolysis ginger juice; Supercritical fluid extraction to obtain extract; organic block brown sugar is dissolved to obtain brown syrup, enzymatic hydrolysis ginger juice and extract are mixed with red syrup, corn oligopeptide, taurine and theanine are added, and ultra-high temperature instantaneous sterilization , steam at low temperature and speed up to a density of 2.5-2.7g/cm ³ , and pasteurize at high temperature after filling to obtain ginger paste.

The present invention further protects a kind of ginger paste prepared by the above method.

Ginger is warm and spicy, used for cough, asthma, vomiting, phlegm and gas, edema and bloating, appetizer and spleen. Contains oily volatiles such as gingerols, as well as gingerols, vitamins, gingerols, resins, starches, fibers and a small amount of minerals. Enhance blood circulation, stimulate the secretion of gastric juice, stimulate the intestines, promote digestion, strengthen the stomach and increase appetite. Modern medicine also believes that ginger has the effect of thinning blood, lowering cholesterol, scavenging free radicals and anti-aging.

Brown sugar invigorates the qi, invigorates the spleen and stomach, and warms the stomach. Brown sugar is unrefined jaggery that retains more vitamins and minerals. It is not only suitable for women, but also for the elderly, especially for those who are frail and recovering from serious illness. It is a common and practical brown sugar health drink in the early days; brown sugar can also play a role in detoxification and beauty, and drinking more brown sugar water also has a very good maintenance effect on the skin.

The present invention has the following beneficial effects:

The present invention extracts the active ingredients in ginger by means of high-pressure extraction of ginger juice, enzyme treatment, high-speed sedimentation, low-temperature rapid steaming, supercritical fluid extraction, etc., secondary sterilization, retains the active ingredients to the greatest extent, prolongs the shelf life, inherits the tradition, and pays attention to the efficacy. Without any additives, keep the taste delicate;

The invention adopts the second enzymatic hydrolysis method to effectively remove the ineffective components in the ginger. The first time, the enzyme clear enzymatic hydrolysis is used to remove a large amount of protein and cellulose and other substances by sedimentation. Protein and cellulose are enzymatically hydrolyzed to obtain small molecular amino acids, short peptides and oligosaccharides to improve their nutritional value;

The ginger paste of the invention adopts organic natural green raw materials, has no pollution and no pesticide residues, is a pure natural health product, and has clear and significant functions such as removing stomach cold, warming the stomach, warming the palace, beautifying the face, expelling cold and dehumidifying, preventing influenza, etc.; Standardized process production, secondary sterilization, 100,000-level purification space filling, more reliable consumption, more durable storage; low cost, affordable and convenient to eat.

In the present invention, corn oligopeptide, taurine and theanine can also be added to the ginger paste, wherein the theanine has a good antioxidant effect and has a certain effect on prolonging the shelf life of the product; taurine and corn Oligopeptide helps protect the liver. Adding it to ginger paste can synergize with ginger's own stomach-cold, stomach-warming, palace-warming, beauty and beauty, cold-dispelling and dehumidifying, and influenza-preventing effects, helping to improve human immunity and thrombolytic , Protect the organs, and have a good protective effect on human health.

Description of drawings

In order to explain the embodiments of the present invention or the technical solutions in the prior art more clearly, the following briefly introduces the accompanying drawings that need to be used in the description of the embodiments or the prior art. Obviously, the accompanying drawings in the following description are only These are some embodiments of the present invention, and for those of ordinary skill in the art, other drawings can also be obtained from these drawings without any creative effort.

Fig. 1 is the comparison diagram of the composition content of each group in Test Example 1 of the present invention;

Figure 2 is a comparison chart of the shelf life of each group in Test Example 1 of the present invention.

Detailed ways

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, but not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present invention.

Example 1

Composition of raw materials (parts by weight): 170 parts of organic turmeric, and 20 parts of organic block brown sugar.

A preparation method of ginger paste, comprising:

S1. Manually select the raw materials of organic turmeric, remove the rotten ginger and cut it into small pieces to obtain selected raw materials of ginger;

S2. Mix and dissolve the organic lump brown sugar and deionized water in a mass ratio of 1:1, and stir to form a slurry to obtain brown syrup;

S3. Squeeze the selected raw ginger raw materials, heat the ginger juice to 55°C and keep it, add enzyme solution according to 0.7% of the total solid content, and let it stand for 60 minutes, so that the protein, starch and insoluble crude fiber can be rapidly flocculated and precipitated, settled, and filtered. Collect the filtrate; continue to add cellulase and papain in the filtrate, the addition of the cellulase is 1000U/kg, the addition of the papain is 1500U/kg, and the adjustment pH value is 4 and the enzymolysis temperature is 30 °C, continue enzymatic hydrolysis, after the reaction, inactivate the enzyme at 105 °C for 10 min, centrifuge at 10,000 r/min for 10 min, and collect the supernatant to obtain enzymatic hydrolyzed ginger juice;

S4. ginger slag obtains extract through supercritical fluid extraction, and concrete steps are that ginger slag is obtained through twice supercritical fluid extraction to obtain two-phase extract, add food-grade emulsifier for high-speed emulsification, rotating speed is 15000r/min, and the time is 5min, Obtain a homogeneous extract;

The first supercritical fluid extraction conditions are:

Extraction pressure: 6MPa; extraction temperature: 35℃; CO ₂ flow rate: 5L/h; extraction time: 1h; entrainer: lecithin;

The second supercritical fluid extraction is carried out after the first supercritical fluid extraction;

The second supercritical fluid extraction conditions are:

Extraction pressure: 20MPa; extraction temperature: 42°C; CO ₂ flow rate: 5L/h; extraction time: 1h; entrainer: water and ethanol, with a volume ratio of 5:1;

S5. Mix the enzymatic hydrolyzed ginger juice and the extract with red syrup, sterilize at high temperature for instant sterilization, the temperature is 135°C, the time is 4s, and the low temperature is fast-steamed to a density of 2.5g/cm ³ , and the condition is that it is less than 60°C under reduced pressure and evaporated , the vacuum degree is less than -0.1MPa, and the evaporation rate is greater than 0.2kg/h. After filling, high temperature pasteurization is used, and the condition is heat treatment at 72 °C for 15s to obtain ginger paste.

Example 2

Composition of raw materials (parts by weight): 170 parts of organic turmeric, and 20 parts of organic block brown sugar.

A preparation method of ginger paste, comprising:

S1. Manually select the raw materials of organic turmeric, remove the rotten ginger and cut it into small pieces to obtain selected raw materials of ginger;

S2. Mix and dissolve the organic lump brown sugar and deionized water in a mass ratio of 1:1, and stir to form a slurry to obtain brown syrup;

S3. Squeeze the selected ginger raw materials, heat the ginger juice to 55°C to maintain, add enzyme clear according to 0.7% of the total solid content, and let stand for 60 minutes, so that the protein, starch, and insoluble crude fibers are rapidly flocculated and precipitated, settled, and collected by filtration. Filtrate; continue to add cellulase and papain in the filtrate, the addition of the cellulase is 1000U/kg, the addition of the papain is 1500U/kg, and the adjustment pH value is 7 and the enzymolysis temperature is 30 ℃, continue the enzymatic hydrolysis, after the reaction is over, the enzyme is inactivated at 105 ℃ for 10 min, centrifuged at 10,000 r/min for 10 min, and the supernatant is collected to obtain the enzymatic hydrolyzed ginger juice;

S4. ginger slag obtains extract through supercritical fluid extraction, and concrete steps are that ginger slag is obtained through twice supercritical fluid extraction to obtain two-phase extract, add food-grade emulsifier for high-speed emulsification, rotating speed is 20000r/min, and the time is 5min, Obtain a homogeneous extract;

The first supercritical fluid extraction conditions are:

Extraction pressure: 12MPa; extraction temperature: 45℃; CO ₂ flow rate: 10L/h; extraction time: 2h; entrainer: lecithin;

The second supercritical fluid extraction is carried out after the first supercritical fluid extraction;

The second supercritical fluid extraction conditions are:

Extraction pressure: 25MPa; extraction temperature: 55℃; CO ₂ flow rate: 10L/h; extraction time: 3h; entrainer: water and ethanol, with a volume ratio of 5:1;

S5. Mix the enzymatic hydrolyzed ginger juice and the extract with the red syrup, sterilize at a high temperature for instant sterilization, the temperature is 140°C, the time is 10s, and the low temperature is fast-steamed to a density of 2.7g/cm ³ , and the condition is that it is less than 60°C under reduced pressure and evaporated , the vacuum degree is less than -0.1MPa, and the evaporation rate is greater than 0.2kg/h. After filling, high temperature pasteurization is used, and the condition is heat treatment at 75 ℃ for 20s to obtain ginger paste.

Example 3

Composition of raw materials (parts by weight): 170 parts of organic turmeric, and 20 parts of organic block brown sugar.

A preparation method of ginger paste, comprising:

S1. Manually select the raw materials of organic turmeric, remove the rotten ginger and cut it into small pieces to obtain selected raw materials of ginger;

S2. Mix and dissolve the organic lump brown sugar and deionized water in a mass ratio of 1:1, and stir to form a slurry to obtain brown syrup;

S3. Squeeze the selected ginger raw materials, heat the ginger juice to 55°C to maintain, add enzyme clear according to 0.7% of the total solid content, and let stand for 60 minutes, so that the protein, starch, and insoluble crude fibers are rapidly flocculated and precipitated, settled, and collected by filtration. Filtrate; continue to add cellulase and papain in the filtrate, the addition of the cellulase is 1000U/kg, the addition of the papain is 1500U/kg, and the adjustment pH value is 5.5 and the enzymolysis temperature is 30 ℃, continue the enzymatic hydrolysis, after the reaction is over, the enzyme is inactivated at 105 ℃ for 10 min, centrifuged at 10,000 r/min for 10 min, and the supernatant is collected to obtain the enzymatic hydrolyzed ginger juice;

S4. ginger slag obtains extract through supercritical fluid extraction, and concrete steps are to obtain two-phase extract by ginger slag through twice supercritical fluid extraction, add food-grade emulsifier for high-speed emulsification, rotating speed is 17000r/min, and the time is 5min, Obtain a homogeneous extract;

The first supercritical fluid extraction conditions are:

Extraction pressure: 10MPa; extraction temperature: 40℃; CO ₂ flow rate: 7L/h; extraction time: 1.5h; entrainer: lecithin;

The second supercritical fluid extraction is carried out after the first supercritical fluid extraction;

The second supercritical fluid extraction conditions are:

Extraction pressure: 22MPa; extraction temperature: 50℃; CO ₂ flow rate: 7L/h; extraction time: 2h; entrainer: water and ethanol, with a volume ratio of 5:1;

S5. Mix the enzymatic hydrolyzed ginger juice and the extract with the red syrup, sterilize at high temperature for instant sterilization, the temperature is 137°C, the time is 7s, and the low temperature is fast-steamed to the density of 2.6g/cm ³ , and the condition is that the evaporation under reduced pressure is less than 60°C. , the vacuum degree is less than -0.1MPa, and the evaporation rate is greater than 0.2kg/h. After filling, high temperature pasteurization is used, and the condition is heat treatment at 73 °C for 17s to obtain ginger paste.

Example 4

Compared with Example 3, the raw material formula and preparation method are different.

Composition of raw materials (parts by weight): 170 parts of organic turmeric, 20 parts of organic block brown sugar, 4.9 parts of corn oligopeptide, 0.1 part of taurine, and 1 part of theanine.

A preparation method of ginger paste, comprising:

S1. Manually select the raw materials of organic turmeric, remove the rotten ginger and cut it into small pieces to obtain selected raw materials of ginger;

S2. Mix and dissolve the organic lump brown sugar and deionized water in a mass ratio of 1:1, and stir to form a slurry to obtain brown syrup;

S3. Squeeze the selected ginger raw materials, heat the ginger juice to 55°C to maintain, add enzyme clear according to 0.7% of the total solid content, and let stand for 60 minutes, so that the protein, starch, and insoluble crude fibers are rapidly flocculated and precipitated, settled, and collected by filtration. Filtrate; continue to add cellulase and papain in the filtrate, the addition of the cellulase is 1000U/kg, the addition of the papain is 1500U/kg, and the adjustment pH value is 5.5 and the enzymolysis temperature is 30 ℃, continue the enzymatic hydrolysis, after the reaction is over, the enzyme is inactivated at 105 ℃ for 10 min, centrifuged at 10,000 r/min for 10 min, and the supernatant is collected to obtain the enzymatic hydrolyzed ginger juice;

S4. ginger slag obtains extract through supercritical fluid extraction, and concrete steps are to obtain two-phase extract by ginger slag through twice supercritical fluid extraction, add food-grade emulsifier for high-speed emulsification, rotating speed is 17000r/min, and the time is 5min, Obtain a homogeneous extract;

The first supercritical fluid extraction conditions are:

Extraction pressure: 10MPa; extraction temperature: 40℃; CO ₂ flow rate: 7L/h; extraction time: 1.5h; entrainer: lecithin;

The second supercritical fluid extraction is carried out after the first supercritical fluid extraction;

The second supercritical fluid extraction conditions are:

Extraction pressure: 22MPa; extraction temperature: 50℃; CO ₂ flow rate: 7L/h; extraction time: 2h; entrainer: water and ethanol, with a volume ratio of 5:1;

S5. Mix the enzymatic hydrolyzed ginger juice and extract with red syrup, add corn oligopeptide, taurine and theanine, and sterilize at high temperature for instant sterilization. 2.6g/cm ³ , under the conditions of evaporation under reduced pressure at less than 60℃, vacuum degree less than -0.1MPa, evaporation rate greater than 0.2kg/h, high temperature pasteurization after filling, heat treatment at 73℃ for 17s to obtain ginger paste .

Example 5

Compared with Example 4, it is basically the same, and the only difference is that the composition of the raw materials is different.

Composition of raw materials (parts by weight): 170 parts of organic turmeric, 20 parts of organic block brown sugar, 4 parts of corn oligopeptide, 1 part of taurine, and 1 part of theanine.

Comparative Example 1

Compared with Example 3, use ordinary non-organic ginger instead of organic turmeric.

Composition of raw materials (parts by weight): 170 parts of ordinary non-organic ginger and 20 parts of organic block brown sugar.

A preparation method of ginger paste, comprising:

S1. manual selection of common non-organic ginger raw materials, remove rotten ginger and cut into small pieces to obtain ginger raw materials;

S2. Mix and dissolve the organic lump brown sugar and deionized water in a mass ratio of 1:1, and stir to form a slurry to obtain brown syrup;

S3. Squeeze the ginger raw material, heat the ginger juice to 55°C and keep it, add enzyme solution according to 0.7% of the total solid content, and let stand for 60min, so that the protein, starch and insoluble crude fiber are rapidly flocculated and precipitated, sedimented, and the filtrate was collected after filtration. In the filtrate, continue to add cellulase and papain, the addition of the cellulase is 1000U/kg, the addition of the papain is 1500U/kg, and the adjustment pH value is 5.5 and the enzymolysis temperature is 30 ℃ , continue the enzymatic hydrolysis, after the reaction is finished, the enzyme is inactivated at 105 °C for 10 min, centrifuged at 10000 r/min for 10 min, and the supernatant is collected to obtain the enzymatic hydrolyzed ginger juice;

S4. ginger slag obtains extract through supercritical fluid extraction, and concrete steps are to obtain two-phase extract by ginger slag through twice supercritical fluid extraction, add food-grade emulsifier for high-speed emulsification, rotating speed is 17000r/min, and the time is 5min, Obtain a homogeneous extract;

The first supercritical fluid extraction conditions are:

Extraction pressure: 10MPa; extraction temperature: 40℃; CO ₂ flow rate: 7L/h; extraction time: 1.5h; entrainer: lecithin;

The second supercritical fluid extraction is carried out after the first supercritical fluid extraction;

The second supercritical fluid extraction conditions are:

Extraction pressure: 22MPa; extraction temperature: 50℃; CO ₂ flow rate: 7L/h; extraction time: 2h; entrainer: water and ethanol, with a volume ratio of 5:1;

S5. Mix the enzymatic hydrolyzed ginger juice and the extract with the red syrup, sterilize at high temperature for instant sterilization, the temperature is 137°C, the time is 7s, and the low temperature is fast-steamed to the density of 2.6g/cm ³ , and the condition is that the evaporation under reduced pressure is less than 60°C. , the vacuum degree is less than -0.1MPa, and the evaporation rate is greater than 0.2kg/h. After filling, high temperature pasteurization is used, and the condition is heat treatment at 73 °C for 17s to obtain ginger paste.

Comparative Example 2

Compared with Example 3, the ginger residue has not undergone supercritical fluid extraction, which is equivalent to the lack of an ingredient in the final ginger paste—the ginger residue supercritical extract.

Composition of raw materials (parts by weight): 170 parts of organic turmeric, and 20 parts of organic block brown sugar.

A preparation method of ginger paste, comprising:

S1. Manually select the raw materials of organic turmeric, remove the rotten ginger and cut it into small pieces to obtain selected raw materials of ginger;

S2. Mix and dissolve the organic lump brown sugar and deionized water in a mass ratio of 1:1, and stir to form a slurry to obtain brown syrup;

S3. Squeeze the selected raw ginger raw materials, heat the ginger juice to 55°C and keep it, add enzyme solution according to 0.7% of the total solid content, and let it stand for 60 minutes, so that the protein, starch and insoluble crude fiber can be rapidly flocculated and precipitated, settled, and filtered. Collect the filtrate; continue to add cellulase and papain in the filtrate, the addition of the cellulase is 1000U/kg, the addition of the papain is 1500U/kg, and the adjustment pH value is 5.5 and the enzymolysis temperature is 30 °C, continue enzymatic hydrolysis, after the reaction, inactivate the enzyme at 105 °C for 10 min, centrifuge at 10,000 r/min for 10 min, and collect the supernatant to obtain enzymatic hydrolyzed ginger juice;

S4. Mix the ginger juice with the red syrup, sterilize at a high temperature for instant sterilization, the temperature is 137°C, the time is 7s, and the low temperature is fast-steamed to a density of 2.6g/cm ³ . 0.1MPa, the evaporation rate is greater than 0.2kg/h, high temperature pasteurization is used after filling, and the condition is heat treatment at 73°C for 17s to obtain ginger paste.

Comparative Example 3

Compared with Example 3, the enzymolysis juice was obtained without enzymolysis, which is equivalent to the lack of an ingredient in the final ginger paste—the ginger enzymolysis juice.

Composition of raw materials (parts by weight): 170 parts of organic turmeric, and 20 parts of organic block brown sugar.

A preparation method of ginger paste, comprising:

S1. Manually select the raw materials of organic turmeric, remove the rotten ginger and cut it into small pieces to obtain selected raw materials of ginger;

S2. Mix and dissolve the organic lump brown sugar and deionized water in a mass ratio of 1:1, and stir to form a slurry to obtain brown syrup;

S3. Juicing the selected ginger raw materials, sedimentation, and filtering to obtain ginger juice;

S4. ginger slag obtains extract through supercritical fluid extraction, and concrete steps are to obtain two-phase extract by ginger slag through twice supercritical fluid extraction, add food-grade emulsifier for high-speed emulsification, rotating speed is 17000r/min, and the time is 5min, Obtain a homogeneous extract;

The first supercritical fluid extraction conditions are:

Extraction pressure: 10MPa; extraction temperature: 40℃; CO ₂ flow rate: 7L/h; extraction time: 1.5h; entrainer: lecithin;

The second supercritical fluid extraction is carried out after the first supercritical fluid extraction;

The second supercritical fluid extraction conditions are:

Extraction pressure: 22MPa; extraction temperature: 50℃; CO ₂ flow rate: 7L/h; extraction time: 2h; entrainer: water and ethanol, with a volume ratio of 5:1;

S5. Mix the enzymatic hydrolyzed ginger juice and the extract with the red syrup, sterilize at high temperature for instant sterilization, the temperature is 137°C, the time is 7s, and the low temperature is fast-steamed to the density of 2.6g/cm ³ , and the condition is that the evaporation under reduced pressure is less than 60°C. , the vacuum degree is less than -0.1MPa, and the evaporation rate is greater than 0.2kg/h. After filling, high temperature pasteurization is used, and the condition is heat treatment at 73 °C for 17s to obtain ginger paste.

Comparative Example 4

Compared with Example 3, step S5 does not use pasteurization.

Composition of raw materials (parts by weight): 170 parts of organic turmeric, and 20 parts of organic block brown sugar.

A preparation method of ginger paste, comprising:

S1. Manually select the raw materials of organic turmeric, remove the rotten ginger and cut it into small pieces to obtain selected raw materials of ginger;

S2. Mix and dissolve the organic lump brown sugar and deionized water in a mass ratio of 1:1, and stir to form a slurry to obtain brown syrup;

S3. Squeeze the selected raw ginger raw materials, heat the ginger juice to 55°C and keep it, add enzyme solution according to 0.7% of the total solid content, and let it stand for 60 minutes, so that the protein, starch and insoluble crude fiber can be rapidly flocculated and precipitated, settled, and filtered. Collect the filtrate; continue to add cellulase and papain in the filtrate, the addition of the cellulase is 1000U/kg, the addition of the papain is 1500U/kg, and the adjustment pH value is 5.5 and the enzymolysis temperature is 30 °C, continue enzymatic hydrolysis, after the reaction, inactivate the enzyme at 105 °C for 10 min, centrifuge at 10,000 r/min for 10 min, and collect the supernatant to obtain enzymatic hydrolyzed ginger juice;

S4. ginger slag obtains extract through supercritical fluid extraction, and concrete steps are to obtain two-phase extract by ginger slag through twice supercritical fluid extraction, add food-grade emulsifier for high-speed emulsification, rotating speed is 17000r/min, and the time is 5min, Obtain a homogeneous extract;

The first supercritical fluid extraction conditions are:

Extraction pressure: 10MPa; extraction temperature: 40℃; CO ₂ flow rate: 7L/h; extraction time: 1.5h; entrainer: lecithin;

The second supercritical fluid extraction is carried out after the first supercritical fluid extraction;

The second supercritical fluid extraction conditions are:

Extraction pressure: 22MPa; extraction temperature: 50℃; CO ₂ flow rate: 7L/h; extraction time: 2h; entrainer: water and ethanol, with a volume ratio of 5:1;

S5. Mix the enzymatic hydrolyzed ginger juice and the extract with the red syrup, sterilize at high temperature for instant sterilization, the temperature is 137°C, the time is 7s, and the low temperature is fast-steamed to the density of 2.6g/cm ³ , and the condition is that the evaporation under reduced pressure is less than 60°C. , the vacuum degree is less than -0.1MPa, the evaporation rate is more than 0.2kg/h, and the ginger paste is prepared by filling.

Comparative Example 5

Compared with Example 3, heating evaporation is used instead of low temperature rapid evaporation.

Composition of raw materials (parts by weight): 170 parts of organic turmeric, and 20 parts of organic block brown sugar.

A preparation method of ginger paste, comprising:

S1. Manually select the raw materials of organic turmeric, remove the rotten ginger and cut it into small pieces to obtain selected raw materials of ginger;

S2. Mix and dissolve the organic lump brown sugar and deionized water in a mass ratio of 1:1, and stir to form a slurry to obtain brown syrup;

S3. Squeeze the selected raw ginger raw materials, heat the ginger juice to 55°C and keep it, add enzyme solution according to 0.7% of the total solid content, and let it stand for 60 minutes, so that the protein, starch and insoluble crude fiber can be rapidly flocculated and precipitated, settled, and filtered. Collect the filtrate; continue to add cellulase and papain in the filtrate, the addition of the cellulase is 1000U/kg, the addition of the papain is 1500U/kg, and the adjustment pH value is 5.5 and the enzymolysis temperature is 30 °C, continue enzymatic hydrolysis, after the reaction, inactivate the enzyme at 105 °C for 10 min, centrifuge at 10,000 r/min for 10 min, and collect the supernatant to obtain enzymatic hydrolyzed ginger juice;

S4. ginger slag obtains extract through supercritical fluid extraction, and concrete steps are to obtain two-phase extract by ginger slag through twice supercritical fluid extraction, add food-grade emulsifier for high-speed emulsification, rotating speed is 17000r/min, and the time is 5min, Obtain a homogeneous extract;

The first supercritical fluid extraction conditions are:

Extraction pressure: 10MPa; extraction temperature: 40℃; CO ₂ flow rate: 7L/h; extraction time: 1.5h; entrainer: lecithin;

The second supercritical fluid extraction is carried out after the first supercritical fluid extraction;

The second supercritical fluid extraction conditions are:

Extraction pressure: 22MPa; extraction temperature: 50℃; CO ₂ flow rate: 7L/h; extraction time: 2h; entrainer: water and ethanol, with a volume ratio of 5:1;

S5. Mix the enzymatic hydrolyzed ginger juice and extract with red syrup, sterilize at high temperature for instant sterilization, the temperature is 137°C, the time is 7s, the 105°C stirring and evaporation are boiled to a density of 2.6g/cm ³ , and the high temperature is used after filling. Pasteurization and heat treatment at 73°C for 17s to obtain ginger paste.

Comparative Example 6

Composition of raw materials (parts by weight): 170 parts of organic turmeric, and 20 parts of organic block brown sugar.

A preparation method of ginger paste, comprising:

S1. Manually select the raw materials of organic turmeric, remove the rotten ginger and cut it into small pieces to obtain selected raw materials of ginger;

S2. Mix and dissolve the organic lump brown sugar and deionized water in a mass ratio of 1:1, and stir to form a slurry to obtain brown syrup;

S3. Squeeze the selected ginger raw materials, heat the ginger juice to 55°C to maintain, add enzyme clear according to 0.7% of the total solid content, and let stand for 60 minutes, so that the protein, starch, and insoluble crude fibers are rapidly flocculated and precipitated, settled, and collected by filtration. Filtrate to obtain ginger juice;

S4. ginger slag obtains extract through supercritical fluid extraction, and concrete steps are to obtain two-phase extract by ginger slag through twice supercritical fluid extraction, add food-grade emulsifier for high-speed emulsification, rotating speed is 17000r/min, and the time is 5min, Obtain a homogeneous extract;

The first supercritical fluid extraction conditions are:

Extraction pressure: 10MPa; extraction temperature: 40℃; CO ₂ flow rate: 7L/h; extraction time: 1.5h; entrainer: lecithin;

The second supercritical fluid extraction is carried out after the first supercritical fluid extraction;

The second supercritical fluid extraction conditions are:

Extraction pressure: 22MPa; extraction temperature: 50℃; CO ₂ flow rate: 7L/h; extraction time: 2h; entrainer: water and ethanol, with a volume ratio of 5:1;

S5. Mix the ginger juice and the extract with the red syrup, sterilize at high temperature for instant sterilization, the temperature is 137°C, the time is 7s, and the low temperature is fast-steamed to a density of 2.6g/cm ³ , the conditions are that the temperature is less than 60°C and the vacuum evaporation The temperature is less than -0.1MPa, and the evaporation rate is greater than 0.2kg/h. After filling, high temperature pasteurization is used, and the condition is heat treatment at 73°C for 17s to obtain ginger paste.

Comparative Example 7

Compared with Example 3, it is basically the same, the only difference is that the composition of the raw materials is different, and no organic lump brown sugar is added.

Composition of raw materials (parts by weight): 190 parts of organic turmeric.

A preparation method of ginger paste, comprising:

S1. Manually select the raw materials of organic turmeric, remove the rotten ginger and cut it into small pieces to obtain selected raw materials of ginger;

S2. Squeeze the selected raw ginger raw materials, heat the ginger juice to 55°C and keep it, add enzyme solution according to 0.7% of the total solid content, and let it stand for 60 minutes, so that the protein, starch and insoluble crude fiber can be rapidly flocculated and precipitated, settled, and filtered. Collect the filtrate; continue to add cellulase and papain in the filtrate, the addition of the cellulase is 1000U/kg, the addition of the papain is 1500U/kg, and the adjustment pH value is 5.5 and the enzymolysis temperature is 30 °C, continue enzymatic hydrolysis, after the reaction, inactivate the enzyme at 105 °C for 10 min, centrifuge at 10,000 r/min for 10 min, and collect the supernatant to obtain enzymatic hydrolyzed ginger juice;

S3. ginger slag obtains extract through supercritical fluid extraction, and concrete steps are to obtain two-phase extract by ginger slag through twice supercritical fluid extraction, add food-grade emulsifier for high-speed emulsification, rotating speed is 17000r/min, and the time is 5min, Obtain a homogeneous extract;

The first supercritical fluid extraction conditions are:

Extraction pressure: 10MPa; extraction temperature: 40℃; CO ₂ flow rate: 7L/h; extraction time: 1.5h; entrainer: lecithin;

The second supercritical fluid extraction is carried out after the first supercritical fluid extraction;

The second supercritical fluid extraction conditions are:

Extraction pressure: 22MPa; extraction temperature: 50℃; CO ₂ flow rate: 7L/h; extraction time: 2h; entrainer: water and ethanol, with a volume ratio of 5:1;

S5. Instantly sterilize the ginger juice and extract at ultra-high temperature, the temperature is 137°C, the time is 7s, and the low temperature is fast-steamed to a density of 2.6g/cm ³ , the conditions are that the evaporation under reduced pressure is less than 60°C, and the vacuum degree is less than -0.1MPa , the evaporation rate is greater than 0.2kg/h, high temperature pasteurization is used after filling, and the condition is heat treatment at 73°C for 17s to obtain ginger paste.

Comparative Example 8

Compared with Example 3, it is basically the same, and the difference is only in that the composition of the raw materials is different, and no organic turmeric is added.

Composition of raw materials (parts by weight): 190 parts of organic block brown sugar.

A preparation method of brown sugar paste, comprising:

S1. Mix and dissolve the organic lump brown sugar and deionized water in a mass ratio of 1:1, and stir to form a slurry to obtain brown syrup;

S2. Instantaneously sterilize the red syrup at ultra-high temperature at 137°C for 7s, steam at low temperature until the density is 2.6g/cm ³ . If it is greater than 0.2kg/h, high temperature pasteurization is used after filling, and the condition is heat treatment at 73°C for 17s to obtain brown sugar paste.

Comparative Example 9

Compared with Example 4, it is basically the same, the only difference is that the composition of the raw material is different, and no corn oligopeptide is added.

Composition of raw materials (parts by weight): 170 parts of organic turmeric, 20 parts of organic block brown sugar, 5 parts of taurine, and 1 part of theanine.

Comparative Example 10

Compared with Example 4, it is basically the same, and the difference is only in that the composition of the raw materials is different, and taurine is not added.

Composition of raw materials (parts by weight): 170 parts of organic turmeric, 20 parts of organic block brown sugar, 5 parts of corn oligopeptide, and 1 part of theanine.

Test Example 1

The performance tests of Examples 1-3 of the present invention and Comparative Examples 1-8, raw material ginger and common ginger paste (provided by Henan Dingkang Pharmaceutical Co., Ltd.) are shown in Figures 1 and 2. The volatile components include active ingredients gingerol, gingerene, phellandrene, etc.

In Figure 1, the content of protein, starch, and insoluble crude fiber in raw ginger is relatively high, and it can be seen that ginger contains many inactive substances. However, compared with the raw ginger, the similar product on the market (the ginger paste produced by Henan Dingkang Pharmaceutical Co., Ltd.) contains higher protein, starch, insoluble crude fiber, and lower volatile content of active ingredients. The product does not have good dehumidification and cold resistance, appetizer and spleen and other effects. In the ginger paste prepared in Example 1-3, the total content of protein, starch and insoluble crude fiber is not more than 2.24%, while the content of volatile components is more than 1.29%. Comparative example 1 adopts common non-organic ginger and common non-organic brown sugar raw materials, and its volatile component content is greatly reduced, only 0.75%, it can be seen that the raw material selected by the present invention has good properties; comparative example 2 does not use supercritical fluid extraction activity component, the volatile component content is only 0.45%, it can be seen that supercritical fluid extraction plays an extremely important role in the extraction of volatile components; in Comparative Example 3, the raw ginger did not undergo an enzymatic hydrolysis step, and the obtained ginger paste protein, starch, insoluble The crude fiber content is high, although the volatile component content is also high, but the existence of protein, starch, insoluble crude fiber has adverse effects on the taste, product form, etc.; Most of the volatile components are destroyed and volatilized, which affects the efficacy of the product. In Comparative Example 6, only a single enzymatic hydrolysis was used to remove most of the impurities such as protein and fiber, but no enzymatic hydrolysis was performed on the protein components and carbohydrate components in ginger juice, so the nutrient content was low.

Comparative example 7 is the ginger paste that adopts ginger to boil separately, and comparative example 8 is the brown sugar paste that uses brown sugar to boil separately, and its volatile component is obviously not as good as in the ginger paste (embodiment 3) that both are boiled together. height of. It can be seen that the combination of ginger and brown sugar has better taste and product form, and also contains better volatile active ingredients, which has better efficacy.

As shown in Figure 2, Comparative Example 4 did not use high-temperature pasteurization, and its shelf life was greatly reduced, only 28 days, which was shorter than the shelf life of similar products on the market (30 days). In Comparative Example 7, brown sugar is mainly used, which is easy to absorb moisture and bacteria, and has a short shelf life. At the end of the accelerated test for 180 days, the ginger paste of Example 1-3 does not have any mildew and spoilage, so the shelf life of the ginger paste of Example 1-3 is more than 180 days.

Test case 2

The embodiment of the present invention 1-3 and comparative example 1-8 and common ginger paste (provided by Henan Dingkang Pharmaceutical Co., Ltd.) were tested for mouthfeel and appearance, and the results are shown in Table 1.

Table 1

As can be seen from the above table, the ginger paste prepared in Examples 1-3 of the present invention has good appearance and taste, uniform color, moderate viscosity, delicate taste, moderate sweetness, and is accompanied by the slightly spicy feeling of ginger and the fragrance of ginger, Significantly better than other comparative examples and similar products on the market. Comparative Examples 6 and 7 are ointments prepared by using ginger or brown sugar alone, with poor taste and appearance. Comparative example 8 is the ginger paste obtained only by single-stage enzymolysis, and its mouthfeel is poor and not thick.

Test Example 3: Mouse Test for Improving Immunity

Animal experiment: The experiment was carried out according to the "Technical Specifications for Health Food Inspection and Evaluation" (2003) of the Ministry of Health.

In each experiment, 70 mice of ICR species were selected. After 2 days of adaptive feeding, 10 mice were selected as the normal control group. The remaining mice were subcutaneously injected with S180 cell suspension (1×10 ⁷ cells/mL) 0.2ml/mice , the immunocompromised model was constructed, and the rats were grouped and weighed the next day.

The experiment consisted of Example 3 group, Example 4 group, Comparative Example 9 group, Comparative Example 10 group, S180 tumor-bearing mouse model group and normal mouse control group.

The above-mentioned 7 groups are all fed normally, wherein the embodiment 3 group, the embodiment 4 group, the comparative example 9 group, the comparative example 10 group also feed ginger according to 0.2g/kg mouse body weight (equivalent to 10 times the recommended amount of the human body) cream or ginger paste.

Table 2 Effects of ConA-induced proliferation of mouse T lymphocytes

Note: ### is the comparison with the normal group, P<0.001; * is the comparison with the model group, P<0.05, **, P<0.01, ***, P<0.001.

As can be seen from Table 2, compared with normal mice, the S180 model mice T lymphocyte proliferation function stimulation index increased significantly (P < 0.001); Cell proliferation function (P<0.05～0.001), Example 3 and Comparative Examples 9 and 10 did not significantly promote the proliferation function of T lymphocytes in S180 tumor-bearing mice. Compared with Comparative Examples 9 and 10, Example 5, It has the effect of improving the immunity of mice, but the effect is not obvious, and its effect is obviously worse than that of Example 4. It can be seen that the combination of corn oligopeptide and taurine can obviously improve the immunity of mice, and its effect is synergistic. effect.

Compared with the prior art, the present invention adopts methods such as high-pressure extraction of ginger juice, enzyme treatment, high-speed sedimentation, low-temperature fast-steaming, supercritical fluid extraction, etc. to extract the active ingredients in ginger, and secondary sterilization, so as to retain the active ingredients to the greatest extent and prolong the shelf life. , inherit the tradition, pay attention to the efficacy, without any addition, keep the taste delicate;

The ginger paste of the invention adopts organic natural green raw materials, has no pollution and no pesticide residues, is a pure natural health product, and has clear and significant functions such as removing stomach cold, warming the stomach, warming the palace, beautifying the face, expelling cold and dehumidifying, preventing influenza, etc.; Standardized process production, secondary sterilization, 100,000-level purification space filling, more reliable consumption, more durable storage; low cost, affordable and convenient to eat.

The above descriptions are only preferred embodiments of the present invention, and are not intended to limit the present invention. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the scope of the present invention. within the scope of protection.

Claims (10)

1. a preparation method of ginger paste, is characterized in that, will select ginger raw material squeezed juice, first enzymolysis, sedimentation, obtain ginger juice after filtration, continue enzymolysis for the second time, obtain enzymolysis ginger juice; The ginger residue is extracted by supercritical fluid to obtain an extract; the enzymolysis ginger juice and the extract are mixed with red syrup, ultra-high temperature instantaneous sterilization, low temperature rapid steaming to a density of 2.5-2.7g/cm ³ , and high temperature bar is used after filling. sterilized to obtain ginger paste. 2. the preparation method of a kind of ginger paste according to claim 1, is characterized in that, the preparation method of described selected ginger raw material is as follows: organic small turmeric raw material is manually selected, remove rotten ginger and cut into small pieces. 3. the preparation method of a kind of ginger paste according to claim 1, is characterized in that, the preparation method of described brown syrup is as follows: organic lump brown sugar and deionized water are mixed and dissolved by mass ratio 1:1, stir to form. Slurry. 4. the preparation method of a kind of ginger paste according to claim 1, is characterized in that, the condition of described enzymolysis for the first time is to heat ginger juice to 55 ℃ and keep, add enzyme clear according to 0.7% of solid content gross mass, Let stand for 60min to make protein, starch and insoluble crude fiber rapidly flocculate and precipitate, and collect the filtrate after filtration; the conditions for the second enzymatic hydrolysis are to continue to add cellulase and papain to the filtrate, adjust pH and enzymatic hydrolysis temperature, and continue enzymatic hydrolysis. After the reaction, the enzyme was deactivated, centrifuged, and the supernatant was collected to obtain the enzymatic hydrolysis ginger juice. 5. the preparation method of a kind of ginger paste according to claim 1, is characterized in that, the method for described supercritical fluid extraction is: ginger residue is obtained two-phase extraction liquid through twice supercritical fluid extraction, adds food grade emulsification High-speed emulsification of the agent to obtain a uniform extract; The first supercritical fluid extraction conditions are: Extraction pressure: 6-12MPa; extraction temperature: 35-45℃; CO ₂ flow rate: 5-10L/h; extraction time: 1-2h; entrainer: lecithin; The second supercritical fluid extraction is carried out after the first supercritical fluid extraction; The second supercritical fluid extraction conditions are: Extraction pressure: 20-25MPa; extraction temperature: 42-55°C; CO ₂ flow rate: 5-10L/h; extraction time: 1-3h; entrainer: water and ethanol, with a volume ratio of 5:1. 6. the preparation method of a kind of ginger paste according to claim 5, is characterized in that, the rotating speed of described high-speed emulsification is 15000-20000r/min, and the time is 5min. 7. the preparation method of a kind of ginger paste according to claim 1, is characterized in that, the temperature of described ultra-high temperature instantaneous sterilization is 135-140 ℃, and the time is 4-10s. 8. the preparation method of a kind of ginger paste according to claim 1, is characterized in that, the condition of described low temperature rapid steaming is less than 60 ℃ of reduced pressure evaporation, and vacuum tightness is less than-0.1MPa, and evaporation rate is greater than 0.2kg/h. 9. the preparation method of a kind of ginger paste according to claim 1, is characterized in that, the temperature of described high temperature pasteurization is 72-75 ℃ of heat treatment 15-20s. 10. A ginger paste prepared by the method according to any one of claims 1-9.

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