【作者】 李媛；

【导师】 乔旭光；

【作者基本信息】 山东农业大学 ， 食品科学， 2011， 硕士

【摘要】 本研究选取优质生姜,对生姜固体饮料的工艺进行了研究,确定了相关加工参数,并且研究了有效成分含量变化。针对生产中产生的淀粉,从综合利用的角度对其性质进行了初步探究。主要结果和结论如下:1.超声波法提取姜辣素的工艺优化超声波法辅助提取姜汁中的姜辣素,最终的提取条件为:乙醇体积分数为90%,料液比1:9,超声温度为50℃、提取时间为10min,超声功率为36W。方法的稳定性良好,提示本方法可行。2.生姜固体饮料的加工工艺生姜→清洗→烫漂→榨汁→添加抗坏血酸→静置去淀粉→60℃真空浓缩→添加药用糊精→50℃干燥→过筛→添加黄原胶、蔗糖和植脂末→包装→产品。3.产品的稳定性研究沸水烫漂10s可有效减少微生物的数量。添加0.03%的抗坏血酸可以减少姜辣素的损失。产品在贮藏过程中不可避免的要存在有效成分的损失。避光条件下,姜辣素的损失较为缓慢。而高温对于姜辣素的破坏较为严重。4℃贮藏则会起到很好的阻止姜辣素损失的效果。产品符合国家固体饮料的标准。4.生姜淀粉性质的研究生姜淀粉的直链淀粉含量为27.47%;糊化温度为84.98℃。淀粉糊透明度为8.20%,凝沉积为73% ;溶解度、膨胀度随着温度的增加而增加;具有触变性;冻融稳定性不高,高浓度的蔗糖能增强生姜淀粉的冻融稳定性。浓度越大,淀粉糊的粘度越大;随着剪切速率(即旋转粘度计转速)的增加,糊化淀粉的粘度呈现先减小后增大的趋势;在一定的范围内,pH值越大,淀粉糊粘度增大。生姜淀粉糊贮藏过程中会发生老化现象,静置72h糊的粘度逐渐增大;不同pH值对糊粘度的改变不同;加入蔗糖能减弱老化趋势,加入盐类能加速老化;72h内淀粉糊的透光率下降,当蔗糖浓度达20%时,对阻止透光率下降的作用会比较明显,但盐和糖均能降低淀粉糊的透光率。更多还原

【Abstract】 This article optimized extracting process of gingerol by ultrasonic. This made monitoring gingerol become possible and promoted the quality of the products. Production process was studied, main parameters were determined and active ingredient was controlled. Studying the properties of ginger starch was aimed to comprehensive utilization. Primarily results were as follows:1. Optimization of gingerol extraction The optimum process of ginerol extraction was as follow: ethanol concentration 90%, liquid/material ratio 1:9, temperature 50℃, time 10 min, power of ultrasonic wave 36W. The precision were good. This method was practicable.2. Production process of ginger solid beverage Production process of ginger solid beverage was as follow: ginger→cleaning→juicing→adding antioxidant→stewing→disinfection→vacuum concentration at temperature 60℃→adding medical dextrin→drying at temperature 50℃→sifting→adding Xanthan Gum, sugar and non-dairy creamer→packing→product3. Stability of product Blanching lasted ten seconds could significantly reduce the amounts of microorgnism. Adding 0.03% Vc could protect gingerol from loss. Active ingredient had partial loss in storage. Keeping in dark place, the loss was more slowly. High-temperature could destroy gingerol seriously, while refrigerating at 4℃could prevent the loss of gingerol. The product accorded with solid beverage standard.4. Properties of ginger starch The amylase content of total starch was 27.47% and the pasting temperature was 84.98℃. The transparency and coagulation sedimentary of the ginger starch were 8.20% and 73% respectively. Solubility and swelling power of ginger starch increased as the temperature increased. Starch pastes exhibited thixotropy, but didn’t exhibit good freeze-thaw stability which could be increased by adding sugar. Concentration of ginger starch , pH value and shear rate could significantly influence the viscosity of the paste. Aging speed was quicker at 4℃than that at room temperature and varied with starch density. The salts could aggravate while sugar lessened the decrease of viscosity. But both sugar and salt could decrease transmittance of pastes.更多还原