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Ginkgo beverage without adding cane sugar and preparation method thereof

A technology for ginkgo biloba and beverages, applied in the directions of food preparation, application, food science, etc., can solve the problems of unsuitable drinking for diabetics, lack of raw materials of ginkgo biloba, poor taste, etc., and achieve the effects of pleasant taste, unique flavor and pure aroma

Inactive Publication Date: 2014-12-10
TIANJIN MEISEN TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although ginkgo has many health functions, it is often only used as a medicinal raw material due to its bitter taste. When ginkgo is processed into beverages or food, in order to cover up the bitter taste and improve the taste, it is usually necessary to add sweet raw materials such as sucrose, which makes it unsuitable for diabetics. drink
At the same time, the traditional ginkgo beverage processing technology can not give full play to the health function of ginkgo, and the taste is not good due to the lack of proper treatment of ginkgo raw materials

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] The raw material formula of the ginkgo drink without adding sucrose contains 2.5% of detoxified ginkgo kernels, 0.5% of lotus seeds, 1.5% of xylitol, 0.2% of honey, 0.03% of konjac powder, and diacetyl tartaric acid mono-diglycerides in parts by weight. 0.05%, glyceryl monostearate 0.1%, sodium tripolyphosphate 0.08%, xanthan gum 0.15%, sucralose 0.008%, nisin 0.005%, food flavor 0.01%, and the balance is water.

[0014] The preparation method includes the following steps: (1) Raw material treatment: cook detoxified ginkgo fruit, heat up to 80°C, keep for 20 minutes, and volatilize all the hydrocyanic acid; remove the core and peel of the lotus seeds, heat up to 80°C, and keep for 20 minutes; 2) Refining: pass through three colloid mills in sequence, and the refining fineness is equal to 100 mesh; (3) Enzymolysis: add 0.036% by weight of high-temperature-resistant α-amylase, and enzymolyze 3.5 h; (4) Enzyme inactivation and gelatinization: keep at a temperature of 85°C ...

Embodiment 2

[0016] The raw material formula of the ginkgo drink without adding sucrose contains, by weight, 4.5% of detoxified ginkgo kernels, 0.9% of lotus seeds, 2.5% of xylitol, 0.5% of honey, 0.05% of konjac powder, and diacetyl tartaric acid mono-diglycerides 0.07%, glyceryl monostearate 0.15%, sodium tripolyphosphate 0.12%, xanthan gum 0.5%, sucralose 0.013%, nisin 0.01%, food flavor 0.05%, and the balance is water.

[0017] The preparation method comprises the following steps: (1) Raw material treatment: cook the detoxified ginkgo fruit, heat up to 85°C, keep for 20 minutes, and volatilize all the hydrocyanic acid; remove the core and peel of the lotus seeds, heat up to 80°C, and keep for 30 minutes; 2) Refining: pass through three colloid mills in sequence, and the refining fineness is equal to 120 mesh; (3) Enzymolysis: Add 0.036% by weight of high-temperature-resistant α-amylase, and enzymolyze 3.5 h; (4) Enzyme inactivation and gelatinization: keep at a temperature of 85°C for ...

Embodiment 3

[0019] The raw material formula of the ginkgo drink without adding sucrose contains 3.1% of detoxified ginkgo kernels, 0.6% of lotus seeds, 1.7% of xylitol, 0.25% of honey, 0.04% of konjac powder, and diacetyl tartaric acid mono-diglycerides in parts by weight. 0.05%, glyceryl monostearate 0.1%, sodium tripolyphosphate 0.092%, xanthan gum 0.2%, sucralose 0.009%, nisin 0.006%, food flavor 0.02%, and the balance is water.

[0020] The preparation method includes the following steps: (1) Raw material treatment: cook detoxified ginkgo fruit, heat up to 82°C, keep for 20 minutes, and volatilize all the hydrocyanic acid; remove the core and peel of the lotus seeds, heat up to 80°C, and keep for 22 minutes; 2) Refining: pass through three colloid mills in sequence, and the refining fineness is equal to 120 mesh; (3) Enzymolysis: Add 0.036% by weight of high-temperature-resistant α-amylase, and enzymolyze 3.5 h; (4) Enzyme inactivation and gelatinization: keep at a temperature of 85°C...

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Abstract

The invention relates to a ginkgo beverage without adding cane sugar and a preparation method thereof. The formula comprises, in percent by weight, 2.5-4.5% of detoxified ginkgo kernel, 0.5-0.9% of lotus seed, 1.5-2.5% of xylitol, 0.2-0.5% of honey, 0.03-0.05% of konjak fine flour, 0.05-0.07% of diacetyl tartaric acid ester ofmono-and diglycerides, 0.1-0.15% of monoglyceride stearate, 0.08-0.12% of sodium tripolyphosphate, 0.15-0.5% of xanthan gum, 0.008-0.013% of sucralose, 0.005-0.01% of nisin, 0.01-0.05% of edible essence, and the balance water. The preparation method comprises raw material processing, pulp grinding, enzymatic hydrolysis, enzyme killing and gelatinization, high-pressure homogenization, loading and disinfection.

Description

technical field [0001] The invention belongs to the technical field of beverage preparation, in particular to a ginkgo beverage without adding sucrose and a preparation method thereof. Background technique [0002] Ginkgo fruit, also known as ginkgo, is recorded in "Compendium of Materia Medica": "Cooked food warms the lungs, nourishes qi, calms asthma and cough, reduces stool, stops white turbidity; raw food reduces phlegm, disinfects and kills insects." Traditional Chinese medicine uses ginkgo seeds to treat diseases such as bronchial asthma, chronic bronchitis, tuberculosis, leucorrhea, stranguria, and spermatorrhea. Ginkgo biloba is a homologous food for medicine and food determined by the Ministry of Health of my country. Although ginkgo has many health functions, it is often only used as a medicinal raw material due to its bitter taste. When ginkgo is processed into beverages or food, in order to cover up the bitter taste and improve the taste, it is usually necessary...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/70A23L2/84A23L1/29A23L33/00
CPCA23L2/38A23L2/70A23L2/84A23L33/00A23V2002/00A23V2200/14A23V2200/06A23V2200/222A23V2200/324A23V2200/302
Inventor 王丰罗振周马兴华王瑜杨雄伟潘静宜张晓丽王淑荣
Owner TIANJIN MEISEN TECH
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