| Ginger is mild and spicy in nature,with thick and flat meat,which has the effect of increasing flavor and eliminating odors.It become one of the most widely used spices in the world.However,the conditions for deep processing in China are insufficient presently,ginger products on the market have some problems,such as coarse taste,sensitive flavor substance,poor thermal stability and easy decomposition.Therefore,the quality and application situations of ginger flavoring agents on the market are limited.In recent years,microencapsulation technology has been widely used in the food industry,and has played a good role in the delivery or protection of sensitive ingredients.Therefore,in this experiment,the microencapsulation of ginger extract with good flavor is carried out in order to develop a new ginger flavor base with good flavor and high stability,which is suitable for various application scenarios.It provides data and theoretical support for the development and improvement of ginger seasoning products.The main results of this study are as follow:(1)Through sensory evaluation and gingerolin content detection,the optimum preparation conditions for ginger extract flavor were obtained as follows: ginger powder was heated at 85℃for 80 min.The flavor components of ginger extract were analyzed by gas chromatographymass spectrometry(GC-MS).The results showed that it contained the characteristic flavor components of ginger such as α-curcumene,β-bisabolene and β-sesquicyclonene.(2)The spray drying process of ginger microcapsules was optimized by single factor test and response surface test.The optimal conditions were as follows: the ratio of maltodextrin to gum acacia to β-cyclodextrin was 6:1:1,the inlet temperature was 160℃,the spray air column was 45 mm and the core wall ratio was 1:5,and the embedding rate could reach 81.32%.(3)It was found that the water content of ginger microcapsules was about 2.54%,the whiteness was obviously increased,and it had excellent solubility.Combined with Fourier transform infrared(FTIR),Diffraction of x-rays(XRD),Particle size analysis(PSA)and Scanning electron microscope(SEM),the results showed that ginger essence was successfully embedded into spherical microcapsules,with an average particle size of 9.68 μm,which achieved good microcapsule morphology.The thermal stability of ginger microcapsules was determined by thermogravimetric analysis(TGA).The results showed that the thermal degradation temperature of ginger microcapsules was significantly higher than that of ordinary ginger powder,showing better thermal stability.The volatile flavor compounds and their storage stability were analyzed by gas phase ion migration chromatography(GC-IMS)and gas chromatography-mass spectrometry(GC-MS).The results showed that the flavor compounds contained the characteristic flavor components of ginger.Combined with the fingerprint,the microcapsule wall material can effectively cover the pungent odor in ginger,protect the flavor of ginger,extended the storage time of ginger flavor,and reduced the oxidation and loss of ginger flavor substances.(4)Ginger microcapsules were used as seasoning base in compound barbecue and instant ginger sugar solid drink.The results showed that the compound seasoning still maintained good flavor after roasting at high temperature.Instant ginger sugar solid drink has high solubility and special taste and aroma of ginger and brown sugar.Therefore,this study successfully developed a new ginger microcapsule seasoning base with excellent taste and flavor and high stability. |
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