| Ginger is a typical medicinal and edible plant,and ginger powder is widely used in daily life.Ginger sugar powder is easy to drink,good for health,and loved by consumers.In this experiment,nutrient content in different types of ginger in Shandong province was measured,and the process conditions for spray-drying ginger powder,analysis of physical and chemical characteristics,and determination of indicators were studied,and an instant solid beverage product ginger sugar powder was prepared.It provides a theoretical basis for the development of ginger products.The main findings are as follows:(1)Determination of nutrient content in different ginger varieties of Shandong ProvinceSix ginger varieties of Changyi big ginger,Changyi small ginger,Anqiu ginger,Qingzhou ginger,Laiwu big ginger,and Laiwu small ginger were selected from Shandong Province,determined its water content separately.And the 6-gingerol content measured by High Performance Liquid Chromatography were between 5.68 mg/g and 8.76 mg/g.The measured gingerone contents were between 0.48 mg/g and 0.64 mg/g.(2)Preparation of spray-dried ginger powderGinger juice was squeezed from fresh Changyi big ginger and spray-dried to obtain ginger powder.The best ingredients to be added were determined by sensory evaluation and analysis of milling properties,including maltodextrin and whey protein,which also embedded ginger powder.Based on the yield and the entrapment rate of gingerol,the optimal inlet and outlet temperatures of spray drying were determined by single-factor experiments to be 160? and90?.Based on the response value of gingerol embedding,the optimal soluble solids content8%,the amount of excipients added 21% and their proportions 0.9:1 were determined by response surface experiments.Under this process condition,the entrapment rate of ginger powder can reach about 72%.(3)Determination of physical and chemical properties and indicators of ginger powderThe spray-dried ginger powder prepared according to the optimal process conditions has a low water content,good fluidity,high solubility and low hygroscopicity.The color of ginger powder embedded with maltodextrin and whey protein is better,and it has significant differences in color from that of fresh ginger.The total phenol content is 5.19 mg/g and the total flavonoid content is 15.13 mg/g.1 mg/mL solution can remove DPPH free radicals55.81%,remove ABTS free radicals 99.60%,and reduce iron ions 55.16%.It is suitable for storage under low temperature,dark,aerobic and other conditions.The In Vitro Simulated Digestion experiments proved that the embedded ginger powder can be slowly released in gastric fluid,and released in large quantities in intestinal fluid,and has a certain sustained release effect.The particle size distribution was measured with a Laser Particle Size Analyzer and the average particle size was 8.125 ?m.The embedded structure and complete microcapsule-like particles were observed by Scanning Electron Microscopy.The glass transition temperature measured by Differential Calorimetric Analysis was 38.81?.(4)Preparation of ginger sugar powderA granulator was used to mix the spray-dried and embedded ginger powder with brown sugar to prepare ginger sugar powder.The optimal ratio of ginger powder to brown sugar was1:3 based on sensory evaluation,and the added excipient was determined as malt paste by analysis of the molding state.It is refined the Maltodextrin and the added amount is 20%.And it is determined through sensory evaluation that the added sweetener is Xylitol and the added amount is 20%.Ginger sugar powder prepared according to this process has low water content,good fluidity and high solubility.There is no contamination by pathogens during storage.The total soluble sugar content is 630.05 mg/g and the crude protein content is 54.28mg/g.Suitable for storage under sealed,low temperature,low humidity,and dark conditions. |
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