阅读说明：本技术 一种生姜粉及其制备方法和应用 (Ginger powder and preparation method and application thereof ) 是由 刘益红 金子恒 李林正 文雁君 於春峰 于 2020-06-22 设计创作，主要内容包括：本发明公开了一种生姜粉及其制备方法和应用,制备方法包括：将鲜姜破壁,得到破壁混合料；向破壁混合料添加酶制剂并低温篮式研磨后,经高压均质处理得生姜均质液；均质液经过滤、UHT灭菌和喷雾干燥后,得到生姜粉。本发明首次采用破壁、研磨和均质联合对鲜姜进行处理,借助酶解作用,增强了生姜纤维的研磨效果,并通过均质处理使生姜纤维形成微米颗粒,最后经UHT进行灭活处理,缩短了加工过程中热处理的时间,且整个过程除酶制剂和膜滤水外,无额外辅料添加,最大程度保留了鲜姜的风味和营养物质。整个制备过程绿色、环保,无副产物的产生,为生姜的产业化发展开辟了新的方向。本发明制备的生姜粉适用于食品、保健品和药品。(The invention discloses ginger powder and a preparation method and application thereof, wherein the preparation method comprises the following steps: breaking wall of fresh rhizoma Zingiberis recens to obtain wall-broken mixture; adding an enzyme preparation into the wall-broken mixture, grinding the mixture in a basket at a low temperature, and homogenizing the mixture at a high pressure to obtain a ginger homogeneous solution; filtering, UHT sterilizing and spray drying the homogenized solution to obtain ginger powder. According to the invention, the fresh ginger is treated by combining wall breaking, grinding and homogenizing for the first time, the grinding effect of the ginger fiber is enhanced by virtue of enzymolysis, the ginger fiber is formed into micron particles by homogenizing treatment, and finally, the inactivation treatment is carried out by UHT (ultra high temperature treatment), so that the time of heat treatment in the processing process is shortened, no additional auxiliary material is added except for an enzyme preparation and membrane filtration water in the whole process, and the flavor and nutrient substances of the fresh ginger are retained to the maximum extent. The whole preparation process is green and environment-friendly, and no by-product is generated, so that a new direction is developed for the industrial development of the ginger. The ginger powder prepared by the invention is suitable for food, health care products and medicines.)

1. The ginger powder is characterized in that the total gingerol content is as follows: 4500 mg/kg-5000 mg/kg, the granularity of the ginger powder is 80 meshes, and the water content is less than 5%.

2. The method for preparing ginger powder according to claim 1, comprising the steps of:

processing rhizoma Zingiberis recens with wall-breaking machine to obtain rhizoma Zingiberis recens wall-broken mixture;

adding an enzyme preparation and membrane filtration water into the ginger wall-broken mixture, and grinding and filtering to obtain ginger grinding fluid;

homogenizing the ginger grinding fluid to obtain ginger homogenized fluid;

performing UHT inactivation treatment on the ginger homogeneous solution to obtain a ginger sterilization solution;

and drying the ginger sterilization solution to obtain a ginger powder product.

3. The method of claim 2, comprising the steps of:

(1) cleaning raw materials: cleaning the fresh ginger by using a cleaning machine, removing impurities such as soil and the like, and then airing;

(2) breaking cell walls of raw materials: processing the dried fresh ginger by using a wall breaking machine to obtain a ginger wall-broken mixture;

(3) grinding treatment: adding a proper amount of enzyme preparation and membrane filtration water into the ginger wall-broken mixture, and performing low-temperature basket grinding treatment and filtration by using a grinder to obtain ginger grinding fluid;

(4) high-pressure homogenization: homogenizing the ginger grinding fluid to obtain ginger homogenized fluid;

(5) UHT sterilization: performing enzyme preparation and microorganism inactivation treatment on the ginger homogeneous solution through UHT to obtain a ginger sterilization solution;

(6) spray drying: and (3) spray drying the ginger sterilization solution to obtain a ginger powder product.

4. The method according to claim 3, wherein the enzyme preparation in step 3 is cellulase; the addition amount of the enzyme preparation is 0.1-10% of the ginger raw material; the addition amount of the membrane filter water is 0.1-10 times of that of the ginger raw material; when the grinder is subjected to low-temperature basket grinding treatment, the rotating speed of the grinder is 100-1500 r/min; the temperature of the low-temperature basket type grinding treatment process is 0-40 ℃; the grinding time is 0.5-5 h.

5. The method according to claim 3, wherein the step (4) is carried out at a high pressure, and the homogenizing pressure is 10-100 MPa.

6. The preparation method according to claim 3, wherein in the step (5), UHT sterilization is carried out, and the UHT sterilization temperature is 100-150 ℃; UHT sterilization time is 1 s-120 s; the enzyme preparation is cellulase.

7. The preparation method according to claim 3, wherein the spray drying in the step (6) is carried out, and the inlet temperature of the spray drying is 150-220 ℃; the outlet temperature of the spray drying is 60-120 ℃.

8. The preparation method according to claim 3, wherein the enzyme preparation is added in the step 3 in an amount of 0.5-1% of the raw ginger material; the addition amount of the membrane filter water is 0.5-1.5 times of that of the ginger raw material; when the grinder is subjected to low-temperature basket grinding treatment, the rotating speed of the grinder is 100-900 r/min; the temperature in the treatment process is 10-20 ℃; the grinding time is 2.5-3 h; homogenizing under high pressure of 50-80 MPa in the step (4); performing UHT sterilization in the step (5), wherein the UHT sterilization temperature is 110-125 ℃; UHT sterilization time is 10-30 s; spray drying is carried out in the step (6), and the inlet temperature of the spray drying is 180-200 ℃; the outlet temperature is 80-100 ℃; the enzyme preparation is cellulase.

9. The production method according to claim 3, characterized in that:

(1) cleaning raw materials: cleaning 200kg of fresh ginger by using a cleaning machine, removing impurities such as soil and the like, and airing;

(2) breaking cell walls of raw materials: taking the dried fresh ginger, and performing wall breaking treatment by using a wall breaking machine to obtain a wall-broken mixed solution;

(3) grinding treatment: transferring the wall-broken mixed solution into a grinding tank, adding 1.7kg of cellulase and 140kg of membrane water, and grinding at 900r/min for 2.5h while controlling the temperature of cooling water to be 15 ℃ to obtain ginger grinding fluid, wherein the particle size of the grinding fluid is D90:11.4 μm;

(4) high-pressure homogenization: filtering the ginger grinding liquid by a steel wire filter screen of 100 meshes, and carrying out high-pressure homogenization treatment for 1 time by using a homogenizer under the condition of 50Mpa to obtain 294kg of ginger homogenized liquid;

(5) UHT sterilization: sterilizing the ginger homogeneous solution at 121 ℃ for 10s to obtain a ginger sterilization solution;

(6) spray drying: and (3) carrying out spray drying on the ginger sterilization solution at the inlet temperature of 180 ℃ and the outlet temperature of 80 ℃ to obtain ginger powder.

10. Use of the ginger powder according to claim 1 or the ginger powder prepared by the preparation method according to any one of claims 2 to 9 in food, health care products or pharmaceutical products.

Technical Field

The invention belongs to the technical field of additive refining, and particularly relates to ginger powder and a preparation method and application thereof.

Background

Ginger is an important seasoning worldwide and is also a traditional medicine and food dual-purpose plant in Asia. Ginger, because it can defend against all pathogens, is ancient called . Has unique flavor and the function of treating various diseases, and is a typical representative of homology of medicine and food in traditional medicine. The compendium of materia medica just records "ginger, vegetable, fruit and medicine". The Ministry of health in China puts ginger (including ginger and dried ginger) in the first list of resources for both medicine and food. Ginger essential oil and resin are allowed as a flavor, and ginger pigment is also widely used as a natural food pigment having an antioxidant ability. The rhizoma Zingiberis recens is rich in vitamins, dietary fiber, minerals and proteins, and bioactive substances such as gingerol, shogaol, zingerone, sesquiterpene, oxidized sesquiterpene, monoterpene, and flavone, and can be used in food, health product and medicine.

Ginger contains various functional substances, but gingerol, which is a pungent substance, is a main substance for ginger to exert its functionality in the present research. Gingerol is gingerol mixture composed of multiple substances, mainly including more than 10 kinds of components such as 6-gingerol, 8-gingerol, 10-gingerol, 12-gingerol, methyl-6-gingerol, etc.; the molecular structures of different components are similar and all have beta-hydroxy ketone structures. The 6-gingerol and the 8-gingerol have higher contents and strongest biological activity, so the 6-gingerol is generally used as an objective index for evaluating the quality of the ginger.

Modern medical research proves that the ginger has remarkable functions of resisting oxidation, inhibiting bacteria and killing insects, and has the effects of reducing cholesterol, protecting liver and benefiting gallbladder, strengthening heart, resisting motion sickness, reducing blood sugar, inducing apoptosis of T-lymphocyte, inhibiting activity of cyclooxygenase-1 (COX-1), resisting platelet aggregation and the like in clinical aspect.

The traditional application of ginger is mainly concentrated in the field of seasonings, and along with the continuous improvement of health consciousness of people and the continuous enrichment of ginger preparation processes, the application field of ginger is expanded from the field of seasonings to the field of beverages, tablet candies and cosmetics. At present, except for the traditional ginger powder, ginger juice and ginger powder products with different specifications and qualities gradually appear along with diversification of processing technology and application. The processing technology mainly focuses on the dried ginger as a raw material, ginger oleoresin and gingerol are obtained through extraction, and ginger juice and ginger powder are obtained after emulsification and embedding. The process condition takes the dried ginger as a raw material, the finished product lacks the unique flavor of the fresh ginger, the processing process is complex, and a large amount of ginger residue by-products are left after extraction for treatment. The fresh ginger is also adopted as a raw material, and the stabilizer and the embedding agent are added for processing after juicing, so that although the flavor of the fresh ginger can be greatly reserved, the separation process after juicing can cause the loss of a large amount of dietary fibers and protein substances in the ginger, and the residue of ginger slag still exists in the processing technology, so that the additional auxiliary materials are required to be added for emulsification and embedding. Some processes adopt a mode of performing enzymolysis treatment on cellulose after wall breaking, but the simple enzymolysis time is long, and the long-time heat preservation treatment easily causes loss of flavor and nutrient substances in ginger juice, and the processing period is long, so that the freshness of a finished product is inevitably influenced.

Disclosure of Invention

In order to overcome the defects in the background art, the invention provides ginger powder and a preparation method and application thereof. The method comprises the steps of cleaning, airing and breaking walls of fresh ginger raw materials to obtain ginger wall-broken mixture; adding an enzyme preparation into the ginger wall-broken mixture, grinding the mixture in a basket manner at a low temperature, and homogenizing the mixture at a high pressure to obtain ginger homogeneous liquid; and filtering the ginger homogeneous solution, UHT sterilizing and spray drying to obtain the ginger powder product.

The total gingerol content of the ginger powder can reach 4500 mg/kg-5000 mg/kg, the granularity of the ginger powder is 80 meshes, and the water content is less than 5%.

The invention also provides a preparation method of the ginger powder, which comprises the steps of processing the ginger by adopting a wall breaking machine to obtain a ginger wall-broken mixture; adding an enzyme preparation and membrane filtration water into the ginger wall-broken mixture, and grinding and filtering to obtain ginger grinding fluid; homogenizing the ginger grinding fluid to obtain ginger homogenized fluid; performing UHT inactivation treatment on the ginger homogeneous solution to obtain a ginger sterilization solution; and drying the ginger sterilization solution to obtain a ginger powder product.

The preparation method provided by the invention comprises the following steps:

(1) cleaning raw materials: cleaning the fresh ginger by using a cleaning machine, removing impurities such as soil and the like, and then airing;

(2) breaking cell walls of raw materials: processing the dried fresh ginger by using a wall breaking machine to obtain a ginger wall-broken mixture;

grinding treatment: adding a proper amount of enzyme preparation and membrane filtration water into the ginger wall-broken mixture, and performing low-temperature basket grinding treatment and filtration to obtain ginger grinding fluid;

high-pressure homogenization: homogenizing the ginger grinding fluid to obtain ginger homogenized fluid;

UHT sterilization: and (3) performing enzyme preparation and microorganism inactivation treatment on the ginger homogeneous solution through UHT to obtain a ginger sterilization solution.

Spray drying: and (3) spray drying the ginger sterilization solution to obtain a ginger powder product.

Preferably, the enzyme preparation in step 3 is cellulase; the addition amount of the enzyme preparation is 0.1-10% of the ginger raw material; the addition amount of the membrane filter water is 0.1-10 times of that of the ginger raw material; when the grinder is subjected to low-temperature basket grinding treatment, the rotating speed of the grinder is 100-1500 r/min; the temperature of the low-temperature basket type grinding treatment process is 0-40 ℃; the grinding time is 0.5-5 h.

Preferably, the step (4) is carried out at high pressure and the homogenizing pressure is 10-100 Mpa.

Preferably, in the step (5), UHT sterilization is carried out, wherein the UHT sterilization temperature is 100-150 ℃; UHT sterilization time is 1 s-120 s; the enzyme preparation is cellulase.

Preferably, the spray drying in the step (6) is carried out, wherein the inlet temperature of the spray drying is 150-220 ℃; the outlet temperature of the spray drying is 60-120 ℃.

A more preferred preparation method of the present invention comprises the steps of:

in the step 3, the addition amount of the enzyme preparation is 0.5 to 1 percent of the raw ginger material; the addition amount of the membrane filter water is 0.5-1.5 times of that of the ginger raw material; when the grinder is subjected to low-temperature basket grinding treatment, the rotating speed of the grinder is 100-900 r/min; the temperature in the treatment process is 10-20 ℃; the grinding time is 2.5-3 h; homogenizing under high pressure of 50-80 MPa in the step (4); performing UHT sterilization in the step (5), wherein the UHT sterilization temperature is 110-125 ℃; UHT sterilization time is 10-30 s; spray drying is carried out in the step (6), and the inlet temperature of the spray drying is 180-200 ℃; the outlet temperature is 80-100 ℃; the enzyme preparation is cellulase.

According to the invention, the fresh ginger raw material is treated by combining wall breaking, basket grinding and homogenization for the first time, the grinding effect of the ginger fiber is enhanced by virtue of enzymolysis, the ginger fiber is formed into micron particles by homogenization treatment, and finally, the microorganism and the enzyme preparation are inactivated by UHT, so that the time of heat treatment in the processing process is shortened, and the flavor and the nutrient substances of the fresh ginger are retained to the maximum extent without adding additional auxiliary materials except the enzyme preparation and membrane filtration water in the whole process. The whole preparation process is green and environment-friendly, and no by-product is generated, so that a new direction is developed for the industrial development of the ginger.

The ginger powder prepared by the invention is more suitable for application in food, health care products and medicines.

Detailed Description