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Ginkgo leaf debitterizing method

A technology for removing bitterness from ginkgo biloba leaves, which can be used in applications, food preparation, food science, etc., and can solve the problem of not removing bitter ingredients

Active Publication Date: 2012-12-26
徐光策
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, ginkgo leaf health products generally use flavoring agents to cover up the bitterness, but the bitterness components are not removed

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0013] A kind of method of Ginkgo biloba debitterness, its steps are as follows:

[0014] (1) Preparation of Ginkgo Leaf Concentrate: After washing the fresh Ginkgo leaves, add water 3-4 times the mass of Ginkgo leaves, and then add dilute hydrochloric acid with a mass concentration of 8%. The amount of dilute hydrochloric acid added is 8% of the water mass. Cold soak for 2 days, wash with water until the pH is 4.5; then add water 4 times the mass of ginkgo leaves, add sodium hydroxide, the amount of sodium hydroxide added is 10% of the water mass, stir and cold soak for 4 hours, and then heat to 30 ℃, heated for 2 hours, then washed with water until neutral; then added ethanol with a mass concentration of 75%, the amount of ethanol added was 25 times the mass of ginkgo leaves, heated to 100 ℃, extracted for 3 hours, filtered with gauze, and the residue was pressed Add ethanol with a mass concentration of 75% at 1:15, heat to 100°C, extract for 3 hours, combine the extracts, f...

Embodiment 2

[0018] A kind of method of Ginkgo biloba debitterness, its steps are as follows:

[0019] (1) Preparation of Ginkgo Leaf Concentrate: After cleaning the fresh Ginkgo leaves, add water 3 times the mass of Ginkgo leaves, and then add dilute hydrochloric acid with a mass concentration of 6%. 1 day, wash with water until the pH is 4.5; then add water 3 times the mass of ginkgo biloba leaves, add sodium hydroxide, the amount of sodium hydroxide added is 8% of the water mass, stir and cold soak for 3 hours, then heat to 20 °C, Heat for 1 hour, then wash with water until neutral; then add ethanol with a mass concentration of 60%, the amount of ethanol added is 9 times the mass of ginkgo leaves, heat to 60-100°C, extract for 2 hours, filter with gauze, and press the residue Add ethanol with a mass concentration of 60% at 1:6, heat to 60°C, extract for 2 hours, combine the extracts, filter the extracts, and then filter under reduced pressure, add the filter residue to water that is thr...

Embodiment 3

[0023] A kind of method of Ginkgo biloba debitterness, its steps are as follows:

[0024] (1) Preparation of Ginkgo Leaf Concentrate: After washing the fresh Ginkgo leaves, add water 3-4 times the mass of Ginkgo leaves, and then add dilute hydrochloric acid with a mass concentration of 6-8%. The amount of dilute hydrochloric acid added is 6% of the water quality. -8%, cold soak for 1-2 days, wash with water until the pH is 4.5; then add water 3-4 times the weight of ginkgo biloba leaves, add sodium hydroxide, the amount of sodium hydroxide added is 8-10% of the water quality, stir After cold immersion for 3-4 hours, then heated to 20-30 ° C, heated for 1-2 hours, then washed to neutral; then add ethanol with a mass concentration of 60-75%, and the amount of ethanol added is 9% of the mass of ginkgo leaves. -25 times, heat to 60-100°C, extract for 2-3 hours, filter with gauze, add ethanol with a mass concentration of 60-75% to the residue at a ratio of 1:6-15, heat to 60-100°C,...

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Abstract

The invention discloses a ginkgo leaf debitterizing method, which consists of: mixing a ginkgo leaf concentrated solution with a Momordica grosvenori concentrated solution in a mass ratio of 1:0.5-1, heating the mixture at 40-100DEG C for 2-4h, and then conducting spray drying. By mixing a ginkgo leaf extract with a Momordica grosvenori extract and carrying out heating, the bitter taste of ginkgoleaves can be removed. Test reports show that debitterized ginkgo leaves no longer contain ginkgo flavone and ginkgolides. Taste tests of the product provided in the invention show that: debitterizedginkgo leaves have a unique flavor, a good taste, as well as a faint yellow color, and are very popular with consumers.

Description

technical field [0001] The invention relates to a method for debittering ginkgo leaves. Background technique [0002] The main components in Ginkgo biloba are flavonoids and picrolactones. These two components are fat-soluble substances and can only be dissolved in organic solvents, but not in water. The water-soluble substance in Ginkgo biloba is ginkgolic acid. There is no detoxified Ginkgo The leaves are easy to cause poisoning when drinking, so the main components in ginkgo biloba cannot be obtained by making tea. At present, ginkgo leaf health products generally use flavoring agents to cover up the bitterness, but the bitterness components are not removed. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a method for debittering ginkgo leaves. [0004] The technical scheme of the present invention is: a method for debittering ginkgo leaves, mixing the ginkgo leaf concentrate with the Luo Han Guo concentrate...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/39A23L1/015A23L5/20
Inventor 徐光策
Owner 徐光策
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