Ginkgo ferment and preparation method thereof

A technology of ginkgo biloba and enzymes is applied in the directions of food preparation, bacteria used in food preparation, functions of food ingredients, etc., which can solve the problems of limiting the development and utilization of ginkgo fruit resources, lack of ginkgo enzyme preparation technology, poor biological absorption and utilization rate, etc. Achieve the effect of improving product efficacy and edible safety, efficacy and edible safety, and easy absorption

Active Publication Date: 2014-04-09
上海灿锦生态农业科技发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

To a certain extent, it limits the development and utilization of ginkgo fruit resources
[0004] To sum up, the main defects of the existing technologies and products are: most of them are developed for a single component or adopt low-value processing methods, the nutritional value of the product is not comprehensive, the bioabsorpt

Method used

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  • Ginkgo ferment and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] A preparation method of ginkgo biloba ferment, specifically comprising the following steps:

[0046] (1) Choose 400g of fresh, ripe, non-rotten and cracked ginkgo fruit, shell and remove the seed coat by hand or with a sheller, prepare ginkgo puree through beating, heat it in a water bath at 100°C for 5 minutes, cool and let it stand at room temperature; Raw materials (apple 200g, carrot 150g, shiitake mushroom 75g, hawthorn 75g, burdock 50g, medlar 30g, lemon 20g) are sorted, cleaned, dried, sliced ​​into 1-3cm thin strips or smashed to obtain raw materials;

[0047] (2) Add 1 kg of white granulated sugar to the raw material processed in step (1), mix evenly, seal it, leave it at 25°C for 7 days, and filter it with gauze to obtain 1.5 kg of filtrate;

[0048] (3) The inoculum amount of the activated seed solution of the compound strains was 0.5×10 7 cfu / mL, Leuconostoc mesenteroides GIM1.473 (Leuconostoc mesenteroides, Guangdong Microbial Culture Collection Center) 0.5×...

Embodiment 2

[0053] A preparation method of ginkgo biloba ferment, specifically comprising the following steps:

[0054] (1) Choose 400g of fresh, ripe, non-rotten and cracked ginkgo fruit, shell and remove the seed coat by hand or with a sheller, prepare ginkgo puree through beating, heat it in a water bath at 100°C for 5 minutes, cool and let it stand at room temperature; Raw materials (apple 200g, carrot 150g, shiitake mushroom 75g, hawthorn 75g, burdock 50g, medlar 30g, lemon 20g) are sorted, cleaned, dried, sliced ​​into 1-3cm thin strips or smashed to obtain raw materials;

[0055] (2) Add 1 kg of white granulated sugar to the raw material processed in step (1), mix evenly, seal it, leave it at 25°C for 7 days, and filter it with gauze to obtain 1.5 kg of filtrate;

[0056] (3) The inoculum amount of the activated seed solution of the compound strains was 1×10 7 cfu / mL, Leuconostoc mesenteroides GIM1.473 (Leuconostoc mesenteroides, Guangdong Microbial Culture Collection Center) 1 × ...

Embodiment 3

[0061] A preparation method of ginkgo biloba ferment, specifically comprising the following steps:

[0062] (1) Choose 300g of fresh, ripe, non-rotten and cracked ginkgo fruit, shell and remove the seed coat by hand or with a sheller, prepare ginkgo puree through beating, heat it in a water bath at 100°C for 5 minutes, cool it and let it stand at room temperature; Raw materials (apple 300g, carrot 100g, mushroom 75g, hawthorn 75g, burdock 70g, medlar 40g, lemon 40g) are sorted, cleaned, dried, sliced ​​into 1-3cm thin strips or smashed to obtain raw materials;

[0063] (2) Add 1 kg of white granulated sugar to the processed raw materials in step (1), mix evenly, seal it, leave it at 25°C for 7 days, and filter it with gauze to obtain 1.6 kg of filtrate;

[0064] (3) The inoculum amount of the activated seed solution of the compound strains was 0.5×10 7 cfu / mL, Lactobacillus fermentum GIMT1.061 (Lactobacillus fermentum, Guangdong Microbial Culture Collection Center) 0.5×10 7 ...

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Abstract

The invention provides a gingko ferment and a preparation method thereof. The ginkgo ferment is prepared by the following active ingredients in percentage by weight: 30-50% of ginkgo nuts, 20-40% of apples, 10-20% of carrots, 5-10 parts of lentinus edodes, 5-10% of hawthorns, 5-10 parts of burdock, 2-4% of barbary wolfberry fruit, and 2-4% of lemon. The ginkgo ferment is complete in nutrients, mellow in mouth feeling, and harmonious in sourness and sweetness. According to the preparation method for the ginkgo ferment, the ginkgo ferment prepared by inoculating complex strains into active ingredients through fermentation, postripenness, filtration and other techniques is stable in quality, can be stored at normal temperature, and has excellent market prospects.

Description

technical field [0001] The invention relates to the technical field of plant fermented food processing, in particular to a ginkgo enzyme and a preparation method thereof. Background technique [0002] Ginkgo biloba L., also known as ginkgo, is a relic plant known as a "living fossil". It is a multi-purpose economic tree species, integrating leaf, fruit, wood, protection and ornamental. China is the birthplace of ginkgo, and its resources account for about 70% of the world's total. Traditional Chinese medicine is often used to treat diseases such as bronchial asthma, chronic bronchitis, tuberculosis, and spermatorrhea. Many studies at home and abroad have found that flavonoids and lactones contained in Ginkgo biloba are the main pharmacological components, which can improve cardiovascular and cerebrovascular circulation, inhibit platelet activating factor, delay aging, improve memory, antibacterial and anti-inflammatory, and promote metabolism. Therefore, the development an...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L1/212A23L33/00A23L19/00
CPCA23L19/00A23L25/00A23L33/00A23V2002/00A23V2400/161A23V2400/143A23V2400/123A23V2400/113A23V2400/169A23V2400/249A23V2200/30
Inventor 梁岩陈宏运颜晓庆
Owner 上海灿锦生态农业科技发展有限公司
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