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Gingko beverage

A technology of ginkgo fruit and ginkgo, which is applied in the field of beverage processing, can solve problems such as low content of active ingredients, affect product shelf life, and low product quality, and achieve the effects of stable product quality, high health care function and medicinal value, and softening of blood vessels

Inactive Publication Date: 2012-05-02
云南宏坤天然绿色保健食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing ginkgo beverage technology has problems such as low content of active ingredients, inconspicuous efficacy, low product quality, and prone to turbidity and precipitation, which affect the shelf life of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Ginkgo (ginkgo) beverage processing technology is,

[0041] 1) Prepare ginkgo (ginkgo) juice

[0042] Select fresh, non-rotten ginkgo or ginkgo fruit, rinse clean; first blanch the ginkgo with 50-55°C hot water for 8-10 minutes, add a small amount of water (2-5 times the weight) to crush, and add appropriate amount of protective powder when crushing. Color agent; add water to extract after crushing; filter; get ginkgo (ginkgo) juice for subsequent use;

[0043] The composition of the color-protecting agent is: 0.1% of sodium sulfite, 0.2% of EDTA, 0.6% of citric acid, 0.5% of vitamin C, and the rest is water;

[0044] 2) Blending, weighing each raw material according to the recipe, dissolving with appropriate amount of water (such as 5 to 10 times the weight), filtering, mixing and stirring evenly; adding water to the recipe amount, stirring evenly, and filtering;

[0045] 3) Homogenization, the prepared feed liquid is homogenized twice, the homogenization pressure is...

Embodiment 2

[0049] Ginkgo (ginkgo) beverage processing technology is,

[0050] 1) Prepare ginkgo (ginkgo) juice

[0051]Select fresh, non-rotten ginkgo or ginkgo fruit, rinse clean; when rinsing, first rinse the ginkgo in water containing chlorine dioxide, the concentration of chlorine dioxide is 300-500ppm, and the rinsing time is 1-5min, and then rinse with water Rinse clean; the temperature of water containing chlorine dioxide is 8°C to 10°C, and the temperature of clean water is 40°C to 50°C;

[0052] Freeze the washed ginkgo to -5~-20°C within 30 minutes;

[0053] After thawing, blanch the ginkgo with hot water at 70-75°C for 8-10 minutes, add a small amount of water (5-8 times the weight) to crush it, and add an appropriate amount (about 1-3 times the weight of the ginkgo) of color-protecting agent ( Contains 0.3% sodium sulfite, 0.05% EDTA, 0.1% citric acid, 0.01% vitamin C, and the rest is water); add water to extract after crushing; filter with a diatomaceous earth filter or a ...

Embodiment 3

[0063] Ginkgo (ginkgo) beverage processing technology is,

[0064] 1) Prepare ginkgo (ginkgo) juice

[0065] Select fresh ginkgo or ginkgo fruits that are not rotten and mildew-free, and rinse them clean; when rinsing, first rinse the ginkgo in water containing chlorine dioxide, the concentration of chlorine dioxide is 100-200ppm, and the rinsing time is 8-10 minutes, and then rinse with water Rinse clean; the temperature of water containing chlorine dioxide is 4°C to 6°C, and the temperature of clean water is 30°C to 40°C;

[0066] Freeze the washed ginkgo to -5~-20°C within 30 minutes;

[0067] After thawing, blanch the ginkgo with hot water at 70-75°C for 8-10 minutes, add a small amount of water (6-8 times the weight) to crush it, and add an appropriate amount (about 4-5 times the weight of the ginkgo) of color-protecting agent ( Contains 0.6% sodium sulfite, 0.01% EDTA, 0.5% citric acid, 0.2% vitamin C, and the rest is water); add water to extract after crushing; filter...

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Abstract

The invention discloses a gingko beverage and a processing technology thereof, which belong to the technical field of beverage processing. Technological parameters are optimized by using integrated comprehensive applying of technologies of rinsing, ultrasonic lixiviation, homogenization, rubber milling and the like, the original nutrition and flavor of the gingko are kept, and the beverage product quality is improved; the product of the beverage is scour and sweet, tasty and refreshing, has rich flavor, pure mouthfeel and strong palatability, contains rich active ingredients of gingko flavone, gingko lactone compound and the like and nutritive substances of vitamins, mineral substance and the like, has extremely high health care function and medicinal value, and can improve blood circulation, soften blood vessel, clear free radical in vivo, clear heat and detoxicate, tonify middle-jiao and qi, moisturize lung and relieve asthma, resist aging and prolong life after long-term drinking. The product is stable in quality; deposits and demixing are not produced after long-term storage at normal temperature; the state is stable; and the shelf life and the quality guarantee period are prolonged.

Description

technical field [0001] The invention relates to a ginkgo (ginkgo) beverage and a processing technology thereof, belonging to the technical field of beverage processing. Background technique [0002] With the continuous improvement of people's living standards, the requirements for nutritional and healthy beverages are also getting higher and higher, so it is of great significance to actively develop new health care beverages. At present, there are many types of beverages in the market, each with its own characteristics, and its health care and nutritional functions and effects of beverages made from different raw materials are different. [0003] Ginkgo biloba, also known as ginkgo, gongsun tree, duck foot tree, cattail leaf fan, is a deciduous tree, known as "living fossil" and "longevity king", and has unique medical and health care functions. According to the "Compendium of Materia Medica": Ginkgo "cooked food warms the lungs, nourishes qi, calms asthma and cough, reduce...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L1/08A23L21/25
Inventor 陈吉林庄艳玲卜颖民梁绍隆
Owner 云南宏坤天然绿色保健食品有限公司
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