Ginkgo juice beverage and preparation method thereof

A technology of ginkgo fruit and ginkgo, applied in the field of food processing, to achieve the effect of fine and smooth taste, clear liquid and good market prospect

Inactive Publication Date: 2013-10-02
徐州绿之野生物食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But, adopt α-amylase enzymolysis method to prepare natu

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Take the ginkgo nuts that have been removed from the shell, soak them in a hot water solution with a concentration of 1.5% salt and 0.5% citric acid at a temperature of 95°C for 3 minutes, and stir gently while scalding until the nuts are hot. It is advisable to soak the inner testa, then scoop it into cold water to gently scrub and peel off the skin, rinse the nuts with clean water, and drain the water; put the clean ginkgo nuts in an electric heating constant temperature blast drying box at 160°C After roasting for 20 minutes, switch to 100°C and continue roasting and drying until the moisture content of the nuts is 5%; the roasted and dried ginkgo nuts are ultra-high-speed crushed with a high-speed universal grinder, passed through a 100-mesh sieve, and set aside.

Embodiment 2

[0040]Get 10 kilograms of the ginkgo nut powder that embodiment 1 makes, insert in the stainless steel tank, add 100 kilograms of pure waters, stir evenly, adopt interlayer boiling water bath to carry out gelatinization treatment 40min, add α-amylase 0.55 kilograms after, adjust pH To 4.2, heat and keep warm to 86°C for enzymolysis for 60 minutes, heat the enzymolysis solution to 100°C, boil for 10 minutes to inactivate the enzyme; centrifuge the inactivated juice at 8000r / min for 20min to obtain the centrifuge, which is the ginkgo biloba Fruit juice, set aside.

Embodiment 3

[0042] Get 30 kilograms of the original ginkgo fruit juice prepared in Example 2 and put it into the batching tank, then take 50 kg of pure water and add 8 kg of sucrose successively, and 0.35 kg of lemon to dissolve, slowly add in the batching tank, heat to 50 ° C, stir to dissolve , continue to add 11.65 kg of pure water, keep warm to 50°C, stir fully to mix the liquid material evenly, then filter with a plate and frame filter, and use a Fluko high-efficiency dispersing emulsifier for high-speed homogenization for 12 minutes to further refine the material liquid. The homogenized liquid material is filled in a high-temperature-resistant glass bottle, sealed, placed in a sterilizer, sterilized at 121°C for 15 minutes, taken out, cooled naturally, inspected by light, and packaged to obtain the finished ginkgo juice drink.

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PUM

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Abstract

The invention discloses a ginkgo juice beverage and a preparation method thereof. The ginkgo juice beverage comprises the following components in percentage by weight: 10-30% of ginkgo normal juice, 2.5-8% of saccharose, 0.1-0.35% of citric acid and the balance of purified water. The beverage is prepared by the following steps of: weighing the ginkgo normal juice according to the formula and slowly pouring into an allocating tank; then, respectively dissolving saccharose and citric acid by using purified water and adding purified water to 100%; heating to 50 DEG C, and adequately and uniformly stirring; filtering by a frame filter and homogenizing the filtrate by a Fluko efficient dispersing emulsifying machine for 8-12 minutes at a high speed so as to further uniformly refine the feed liquid; filling the homogenized beverage in a high-temperature resisting glass bottle, sealing, and sterilizing in a sterilizing pot for 15 minutes at 120-121 DEG C, taking out and naturally cooling; and inspecting and packaging to obtain the finished product. The product disclosed by the invention is clear in liquid, is rich and pleasant, fresh in taste and agreeable in sweet and sour tastes, and has special fragrance of ginkgo and good market prospect.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a ginkgo juice drink and a preparation method thereof. Background technique [0002] Ginkgo biloba (Ginkgo biloba L.) is a relic plant that only exists in my country among the ginkgo plants in the world, and is known as the "living fossil" of the plant kingdom. The fruit of Ginkgo biloba is called ginkgo, which has important medicinal value. As early as the Yuan Dynasty, it was recorded in "Daily Materia Medica" written by Wu Rui. Li Shizhen, a famous pharmacist in the Ming Dynasty, wrote in "Compendium of Materia Medica": "Cooked food warms the lungs and nourishes qi, relieves asthma and cough, reduces stool, and stops white turbidity; raw food reduces phlegm, disinfects and kills insects. Chew the paste and apply it on the nose, face, hands and feet to relieve blisters. It is scabies and rickets pubic lice". In the Ming Dynasty, Jiangsu, Sichuan, Shandong and other...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L1/09A23L33/00
Inventor 张志年张清悦张奎昌
Owner 徐州绿之野生物食品有限公司
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