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Production technology of gingko beverage

A production process and technology of ginkgo, applied in the field of production technology of ginkgo beverages, can solve the problems of restricting the development and utilization of ginkgo fruit resources, prone to stratification or difficulty in finished products, etc., and achieve the effects of easy absorption, good taste and simple processing technology.

Inactive Publication Date: 2016-08-03
JIANGSU GANGCHENG CHINESE MEDICINE HEALTH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because the processing technology and finished products of ginkgo fruit are difficult to keep relatively stable, stratification or sedimentation are easy to occur in the process of production, storage and transportation, which limits the further development and utilization of ginkgo fruit resources to a certain extent.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A kind of production technology of ginkgo beverage, this technology comprises the steps:

[0016] (1) Preparation of raw materials by weight percentage, preparation: peeled ginkgo nuts 3%, peanut butter 1%, white sugar 4%, YX001 stabilizer 0.4%, sucralose 0.003%, essence 0.05%, nisin 0.005 %, the balance is water;

[0017] (2) Ginkgo pulp is obtained by beating the peeled ginkgo nuts, passing through a colloid mill, filtering, cooling, enzymatic hydrolysis, and deactivating the enzyme;

[0018] (3) Add white granulated sugar, sucralose and YX001 stabilizer to the hot water that has been cooled down to 70-75°C after boiling, and then add ginkgo pulp and peanut butter in sequence after stirring at high speed for 18 minutes. Flavoring with nisin, stirring evenly, adjusting the pH to 7.2-7.5, homogenizing, filling, sterilizing, cooling, testing, and packaging to obtain finished products;

[0019] The water in the step (1) includes: the beating water in the step (2), the h...

Embodiment 2

[0023] A kind of production technology of ginkgo beverage, this technology comprises the steps:

[0024] (1) Preparation of raw materials by weight percentage, preparation: 4.5% of peeled ginkgo nuts, 1.8% of peanut butter, 6% of white sugar, 0.45% of YX001 stabilizer, 0.004% of sucralose, 0.06% of essence, and 0.007% of nisin %, the balance is water;

[0025] (2) Ginkgo pulp is obtained by beating the peeled ginkgo nuts, passing through a colloid mill, filtering, cooling, enzymatic hydrolysis, and deactivating the enzyme;

[0026] (3) Add white granulated sugar, sucralose and YX001 stabilizer to the hot water cooled to 70-75°C after boiling, and then add ginkgo pulp and peanut butter in turn after high-speed shearing and stirring for 15-20 minutes. Add flavor and nisin for flavoring, stir evenly, adjust pH to 7.2-7.5, homogenize, fill, sterilize, cool, inspect, and pack to obtain the finished product;

[0027] The water in the step (1) includes: the beating water in the ste...

Embodiment 3

[0031] A kind of production technology of ginkgo beverage, this technology comprises the steps:

[0032] (1) Preparation of raw materials by weight percentage, preparation: peeled ginkgo nuts 5%, peanut butter 2%, white sugar 7%, YX001 stabilizer 0.5%, sucralose 0.005%, essence 0.08%, nisin 0.01 %, the balance is water;

[0033] (2) Ginkgo pulp is obtained by beating the peeled ginkgo nuts, passing through a colloid mill, filtering, cooling, enzymatic hydrolysis, and deactivating the enzyme;

[0034] (3) Add white granulated sugar, sucralose and YX001 stabilizer to the hot water after boiling and cool down to 70-75°C. After stirring at high speed for 20 minutes, add ginkgo pulp and peanut butter in sequence. Flavoring with nisin, stirring evenly, adjusting the pH to 7.2-7.5, homogenizing, filling, sterilizing, cooling, testing, and packaging to obtain finished products;

[0035] The water in the step (1) includes: the beating water in the step (2), the hot water at 70-75°C i...

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Abstract

The invention relates to the technical field of beverage production technology design, in particular to a production technology of a gingko beverage. The technology comprises the following steps of raw material preparation, pulping, colloid grinder passing, filtering, cooling, enzymolysis, enzyme deactivation gelatinization, high-speed shearing and stirring, volume metering, flavor blending, homogenizing, filling, sterilizing, cooling, inspecting and packaging to obtain a finished product. The production technology has the advantages of being simple in processing technology and good in repeated effect; the gingko beverage obtained through the production technology is stable and good in taste, and has the peculiar flavor and nutrition of gingko, nutritional ingredients are easy for human bodies to absorb, the gingko beverage is not layered after being stored for a long time, and the gingko beverage is convenient to use, practical and suitable for being further applied and popularized.

Description

technical field [0001] The invention relates to the technical field of beverage production process design, and more specifically, relates to a production process of ginkgo beverage. Background technique [0002] Ginkgo fruit is mainly produced in Jiangsu, Shandong, Zhejiang, Jiangxi and Anhui. It contains starch, protein, fat, sugar, flavonoids, vitamins, minerals and other nutrients. It has antibacterial, anti-aging, liver protection , anti-oxidation, anti-fatigue and other natural health effects, long-term consumption can delay aging, prolong life, and can meet the needs of people of all ages. In the prior art, the development and utilization of ginkgo resources mostly focus on the scientific research and utilization technology of ginkgo leaf resources, and the ginkgo leaf extract and its derivative products occupy a large market share, and the development and utilization of ginkgo fruit is relatively small. Because the processing technology and finished products of ginkg...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/84
CPCA23L2/38A23L2/84
Inventor 徐学碗
Owner JIANGSU GANGCHENG CHINESE MEDICINE HEALTH CO LTD
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