Technology Of Ginger Beverage Concentrate

Ginger is widely used as either a food ingredient or an herbal medicine in the world. It is a kind of perennial herb which is traditionally both edible and medicinal. In the dissertations, ginger essential oil and oleoresin extracted with Supercritical Carbon Dioxide Extraction Technology (SFE-CO₂) and fresh ginger were used as core material to develop ginger beverage concentrate which consisiting of a spicy ginger emulsion flavor and the ginger root extract. In addition, the gas chromatography-mass spectrometry (GC-MS) was used for determining volatile components difference in fresh and dried ginger extract. The stability of emulsion flavor was formulated in the two emulsifying systems and five kinds of colloids. With the orthogonal design, a kind of tastier and stabilizer carbonic acid beverage was formed comprising ginger beverage concentrate and offering the taste of "spicy" ginger. The main results obtained were as below.1. The ginger root extract: the 1:1 ratio of fresh ginger root to 80%(v/v) alcohol were mixed round in blunder, and then gather the centrifugal supernatant, as one of ginger beverage concentrate.2. The essential oil/ oleoresin emulsifying system: ginger oil/oleoresin(w/w) ratio of 5%, HLB 12.0, the co-emulsifiers (w/w) ration of 2%, the co-stabilizer (w/w) ratio of 1%.3. Density adjustment: the 5 :12 : 9 ratio of ginger oleoresin/oil to SAIB were mixed round in 40℃. The density of mixture would reach 0.98 g/cm³, close to water phase density of 1.0005 g/cm³.4. Emulsion particle size determination: the mean diameter of emulsion flavor particle would reach 0.65 μ m by super speed emulsion blender. The size of...