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Ginkgo and wheat germ beverage and preparation method thereof

A technology for ginkgo barley and beverages, which is applied in the field of deep food processing, can solve the problems of difficult absorption of nutrients and reduced nutritional value, and achieve the effects of unique taste, rich nutrition and improvement of liver function.

Inactive Publication Date: 2013-04-03
QILU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] As far as wheat germ is concerned, there are many series of foods developed with wheat germ as raw material, but these foods are simply processed, and many of the nutrients are difficult to be effectively absorbed by the human body, thus reducing the nutritional value
And take ginkgo kernel and wheat germ composite as raw material to produce beverage and there is no report yet

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Select fresh, plump and mildew-free ginkgo nuts, soak them in 5 times hot water for 30 minutes, remove the shell and inner testa by machine or by hand, to obtain fresh ginkgo kernels, and weigh 60 g of ginkgo kernels for later use. Then select fresh wheat germ and carry out microwave drying. When processing, the thickness is 2cm, the microwave power is 600W, and the processing time is 6min. Weigh 60g of microwave-treated wheat germ, and then soak it in 300g of pure water for 4 hours, and the soaking temperature is 20°C. The weighed ginkgo kernel and wheat germ soaking liquid were mixed and mashed in a tissue masher, and then 450ml of pure water was added and refined with a colloid mill to prepare a mixed slurry. Take the mixed slurry and gelatinize at 85°C for 20 minutes, then add 1800U of medium-temperature α-amylase to the gelatinized mixed slurry for enzymolysis. The enzymatic hydrolysis time is 60 minutes, and the enzymatic hydrolysis temperature is controlled at 60-...

Embodiment 2

[0027] Select fresh, plump and mildew-free ginkgo nuts, soak them in 8 times hot water for 20 minutes, remove the shell and inner testa by machine or by hand, to obtain fresh ginkgo kernels, and weigh 60 g of ginkgo kernels for later use. Then select fresh wheat germ and carry out microwave drying. The thickness during processing is 1cm, the microwave power is 400W, and the processing time is 3min. 90g of microwave-treated wheat germ is weighed, and then soaked in 450g of pure water for 5 hours at a soaking temperature of 15°C. The weighed ginkgo kernels and wheat germ soaking liquid were mixed and mashed in a tissue masher, and then 600ml of pure water was added to grind with a colloid mill to prepare a mixed slurry. Take the mixed slurry and gelatinize at 90°C for 15 minutes, then add 3000U of medium-temperature α-amylase to the gelatinized mixed slurry for enzymolysis. The enzymatic hydrolysis time is 60 minutes, and the enzymatic hydrolysis temperature is controlled at 60-6...

Embodiment 3

[0029]Select fresh, plump and mildew-free ginkgo nuts, soak them in 6 times hot water for 50 minutes, remove the shell and inner testa by machine or by hand, to obtain fresh ginkgo kernels, and weigh 60 g of ginkgo kernels for later use. Then select fresh wheat germ and carry out microwave drying. When processing, the thickness is 3cm, the microwave power is 700W, and the processing time is 8min. Take 120g of microwave-treated wheat germ, and then soak it in 600ml of pure water for 3 hours at a soaking temperature of 50°C. The weighed ginkgo kernels and the soaked wheat germ were mixed and mashed in a tissue masher, and then 600ml of pure water was added and refined with a colloid mill to prepare a mixed slurry. Take the mixed slurry and gelatinize at 90°C for 30 minutes, then add 2000U medium-temperature α-amylase to the gelatinized mixed slurry for enzymolysis. The enzymatic hydrolysis time is 70 minutes, and the enzymatic hydrolysis temperature is controlled at 65-70°C. Aft...

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PUM

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Abstract

The invention discloses a ginkgo and wheat germ beverage, and belongs to the technical field of food processing. The ginkgo and wheat germ beverage is characterized in that: every 1000 ml of ginkgo and wheat germ beverage is prepared by the following raw materials by weight: 30-50 g of ginkgo nuts and 30-100 g of wheat germs. A preparation method of the ginkgo and wheat germ beverage comprises the following steps: taking the ginkgo nuts and the wheat germs as main raw materials, selecting and soaking the ginkgo nuts, removing husks and inner seed coats, and adding the wheat germs which are treated by microwaves and soaked; and grinding into slurry, pasting, performing enzymatic hydrolysis, performing enzyme inactivation, centrifuging, blending, homogenizing, filling and sterilizing to obtain the finished ginkgo and wheat germ beverage. The ginkgo and wheat germ beverage has effects of strengthening brain, benefiting intelligence, delaying aging, removing free radicals, improving liver functions and preventing dental caries; through sufficient utilization of the wheat germs, waste of high-protein resources is avoided; and the preparation method is scientific and reasonable in design, and the prepared ginkgo and wheat germ beverage is rich in nutrition and unique in mouthfeel.

Description

technical field [0001] The invention relates to a ginkgo wheat germ beverage and a preparation method thereof, belonging to the technical field of food deep processing. Background technique [0002] Ginkgo is one of the famous dried fruits in my country. "Compendium of Materia Medica" records: "Cooked food warms the lungs, nourishes qi, calms asthma and cough, reduces stool, stops white turbidity; raw food reduces phlegm, disinfects and kills insects." Ginkgo nuts are rich in nutrients, including starch, protein, fat, sugar, vitamin C, riboflavin, carotene, calcium, iron, potassium, magnesium and other mineral elements, as well as ginkgolic acid, ginkgool and ginkgo alcohol. Modern studies have shown that ginkgo can treat cough, asthma, allergies, circulatory system disorders, memory loss and other age-related symptoms, and has significant effects in treating high blood pressure, cardiovascular and cerebrovascular diseases, and dental caries. my country's ginkgo planting in...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38
Inventor 于海峰杨婧曦
Owner QILU UNIV OF TECH
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