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Preparation method of gingko leaf wine

A technique of ginkgo biloba wine and ginkgo biloba leaves is applied in the preparation field of the ginkgo biloba wine, which can solve the problems of high cost, poor nutrition and taste, and achieve the effects of preventing coronary heart disease, increasing nutrition and good health.

Inactive Publication Date: 2015-11-25
尹连花
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] A ginkgo health-care wine, which is brewed from ginkgo leaf extract, medlar, gynostemma saponins, ebony plums, and hawthorn with white wine. The raw material is ginkgo leaf extract, which has poor nutrition and taste and high cost

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] In summer, pick fresh leaves that are still green and free from insect erosion, dry them in the sun, crush them through a 30-mesh sieve, and pack them into bags for later use; dilute the concentration of Fen-flavor liquor to 20%, add 1% activated carbon, deodorize for 7 days, and filter for later use, 300g Add dry ginkgo leaf powder to 100L extract solution solvent wine, stir once every 2 days, stir 4 times in total, let it stand for 50 hours, absorb the supernatant liquid as ginkgo leaf extract solution; measure 90L ginkgo leaf extract solution, add water Dilute to 100L, stir, seal and let stand for 20 days, filter, sterilize, and fill.

Embodiment 2

[0021] In autumn, pick fresh leaves that are still green and free from insect erosion, dry them in the sun, crush them through a 60-mesh sieve, pack them in bags for later use, dilute the concentration of Fen-flavor liquor to 30% with water, add 1% activated carbon, deodorize for 10 days, and filter for later use, 500g Add the dry powder of ginkgo biloba to 100L extract solution solvent wine, stir once every 2 days, stir 5 times altogether, let stand for 60 hours, siphon the supernatant to obtain ginkgo leaf extract; 55% of sugar and water preparation Solution, add 1% citric acid, boil to remove bubbles, filter while hot with 200-mesh filter cloth to remove slag;

[0022] Measure 80L of ginkgo leaf extract, 5L of syrup, and 5L of fruit juice, mix with water to 100L, stir, seal and let stand for 20 days, filter, sterilize, and fill.

Embodiment 3

[0024] In autumn, pick fresh green leaves without insect erosion, dry them in the sun, crush them through a 70-mesh sieve, pack them in bags for later use, dilute the alcohol concentration with water to 36%, add 1% activated carbon, deodorize for 10 days, filter for later use, 900g of ginkgo Add dry leaf powder to 100L extract solution solvent wine, stir once every 3 days, stir 3 times altogether, leave standstill for 60 hours, siphon the supernatant to obtain ginkgo leaf extract; 60% solution prepared by sugar and water, Add 0.5% citric acid, boil to remove foam, filter while hot with 200-mesh filter cloth to remove residue;

[0025] Measure 13L of ginkgo leaf extract, 10L of syrup, and 10L of fruit juice, mix with water to 100L, stir, seal and let stand for 30 days, filter, sterilize, and fill.

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PUM

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Abstract

A preparation method of gingko leaf wine comprises the following steps of (1) preparation of gingko leaf dry powder: picking green and fresh gingko leaves without being eaten by worms in summers and autumns, drying the green and fresh gingko leaves in the sun, pulverizing the dried gingko leaves, sieving the smashed gingko leaves by using a sieve with mesh of 30-70, and packing the sieved gingko leaves for subsequent use; (2) preparation of extract solvent: diluting wine or alcohol with water until the concentration of the wine or alcohol is 20-36%, adding 1% of activated carbon in the diluted wine or alcohol, performing deodorization treatment for 5-10 days and filtering for subsequent use; (3) preparation of gingko leaf leach liquor: adding 300-900g of gingko leaf dry powder in 100L of extract solvent, stirring the mixture at intervals of 2-3 days for four times to five times, standing for 48-60 hours, and sucking up supernatant liquor by siphoning; and (4) preparation of syrup: preparing 50-60% of liquor by using sugar and water, adding 0-1% of citric acid in the liquor, boiling the mixture, removing bubbles, filtering the hot mixture by using filtering cloth with mesh of 200 to remove residues, weighing 13-95% of gingko leaf leach liquor, 0-10% of syrup, 0-10% of fruit juice and the balanced water according to volume ratio, stirring and standing in a sealed environment for 20-30 days, and filtering, sterilizing and filling to obtain the gingko leaf wine.

Description

technical field [0001] The invention relates to a ginkgo leaf wine, and at the same time, the invention also relates to a preparation method of the ginkgo leaf wine. Background technique [0002] A ginkgo health-care wine is prepared by brewing ginkgo leaf extract, medlar fruit, gynostemma saponins, ebony plums and hawthorn with white wine. The raw material is ginkgo leaf extract, which has poor nutrition and taste and high cost. Contents of the invention [0003] The object of the present invention is to provide a ginkgo leaf wine with low cost, high nutritional value and good taste only by directly soaking ginkgo leaves at room temperature, and a preparation method with simple process and easy operation. [0004] Ginkgo biloba wine of the present invention is prepared by following raw materials: [0005] Ginkgo biloba extract: use 100L of deodorized 20%-36% liquor, soak 300-900g ginkgo leaf dry powder, stir, let it stand, and absorb the supernatant; [0006] Syrup: 50%...

Claims

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Application Information

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IPC IPC(8): C12G3/04
Inventor 尹连花
Owner 尹连花
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