Extraction,Properties Of Ginger Residue And Development Of A New Environmental Chewing Gum

Ginger has strong applicability,high yield,strong flavor,and can be used for both medicine and food.It is an important economic crop in China,which is widely used in the field of food and medicine.Took the residue of Yunnan zingiber officinale as raw material,the optimum extraction technology of ginger residue starch by alkali method,ultrasonic-assisted alkali method and ultrahigh pressure-assisted alkali method was determined.The extraction rate,purity,physicochemical properties and machining characteristics of ginger residue starch extracted by the three methods were compared.A new environmental chewing gum was developed from ginger residue starch extracted by ultrahigh pressure-assisted alkali method.The product quality is in line with the national standards.The main research contents and results were as follows:1.Optimization of the extraction method and technology of ginger residue starch.The optimal process conditions of alkali method were as follows: Na OH concentration 0.3%,extraction time 2 h and extraction temperature 40?.Under these conditions,the extraction rate and purity of ginger residue starch were 41.87% and 85.05% respectively.The optimal process conditions of ultrasonic-assisted alkali method were as follows: the ultrasonic power was 350 W,the ultrasonic time was 50 min,Na OH concentration 0.3%,extraction time 1 h and extraction temperature 30?.Under these conditions,the extraction rate and purity of ginger residue starch were 54.44% and 86.85% respectively.The best extraction method of ginger residue starch is ultrahigh pressure-assisted alkali method.The optimal process conditions of ultrahigh pressure-assisted alkali method were as follows: ultra-high pressure400 MPa,pressure holding time 15 min,Na OH concentration 0.3%,extraction temperature40? and extraction time 0.5 h.Under these conditions,the extraction rate and purity of ginger residue starch were 62.58% and 88.65% respectively,which were 20.71% and 3.6%higher than that of alkali method,while 8.14% and 1.8% higher than that of ultrasonicassisted alkali method.2.Compare the physicochemical properties of ginger residue starch extracted by the three methods.Compared with alkali method,the content of starch,protein and fat in ginger residue starch extracted by ultrasonic-assisted alkali method and ultrahigh pressure-assisted alkali method increased,while the content of moisture and ash decreased.The content of amylose in ginger residue starch extracted by ultrasonic-assisted alkali method was 20.25%,which was 4.5% lower than that of alkali method.The content of amylose in ginger residue starch extracted by ultrahigh pressure-assisted alkali method was 36.08%,which was 11.33%higher than that of alkali method,while 15.83% higher than that of ultrasonic-assisted alkali method.Most of the starch granules of ginger residue are flaky oval or quasi-circular with smooth surface and relatively complete granules.The crystallization type of ginger residue starch belongs to A-type.The morphology and crystal structure of starch granules were destroyed by ultrasonic treatment and ultra-high pressure treatment,but the shape and crystal type of starch granules were not changed.Ultra-high pressure treatment increased the average diameter of volume of starch granules and the proportion of large granules.3.Compare the machining characteristics of ginger residue starch extracted by the three methods.In comparison with the ginger residue starch extracted by alkali method and ultrasonic-assisted alkali method,the ginger residue starch extracted by ultrahigh pressure-assisted alkali method has the lowst disintegration value and the regenerative value and the best performance of cold stability and heat stability.The gel strength of starch is intensified,which brings it stronger viscoelasticity and greater chewiness.Besides,the starch paste extracted by the ultra-high pressure-assisted alkaline extraction has lowest syneresis rate and the best freeze-thaw stability.In terms of the light transmittance,its inferior to that of the ginger residue starch extracted by alkali method.In terms of the retrogradation stability,the ginger residue starch extracted by ultrasonic-assisted alkali method and ultrahigh pressureassisted alkali method are superior to that extracted by alkaline extraction.4.A new environmental chewing gum was developed from ginger residue starch extracted by ultrahigh pressure-assisted alkali method.The tension strength,elongation and sensory evaluation of gum base were used as the index to optimize the formulation of gum base.The optimal formulation of gum base were as follows: the addition amount of vital wheat gluten was 60%,the addition amount of xanthan gum was 0.15%,resting time was 1 h.The comprehensive analysis of optimal formulation of gum base was 0.84.The sensory evaluation of chewing gum was used as the index to optimize the formulation of chewing gum.The optimal formulation of chewing gum were as follows: sugar-acid ratio was 80?1,the addition amount of sorbitol was 10%,aging time was 8 h.The sensory evaluation of optimal formulation of chewing gum was 85 points.Compared with a big brand commercially chewing gum,the new environmental chewing gum has higher tension strength and elongation,which indicates that the new environmental chewing gum has greater chewiness and higher chewing durability.The results showed that the physical,chemical,microbial and pollutant indicators of the product are in line with the national standards.