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A ginkgo high-calcium milk drink and preparation method thereof

A milk drink and ginkgo technology, applied in dairy products, milk preparations, applications, etc., can solve the problems of difficulty in maintaining the processing technology, fewer types of ginkgo beverages on the market, and reduce the content of ginkgolic acid and amygdalin. Simple, low-cost, easy-to-control effects

Active Publication Date: 2019-12-31
镇江市智农食品有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The technical problem to be solved by the present invention is to overcome the defects of the prior art, to provide a ginkgo high-calcium milk drink and its preparation method, which can not only reduce the content of ginkgolic acid and amygdalin in the ginkgo high-calcium milk, but also solve the There are few types of ginkgo drinks sold and the processing technology is difficult to maintain stability, etc.

Method used

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  • A ginkgo high-calcium milk drink and preparation method thereof
  • A ginkgo high-calcium milk drink and preparation method thereof
  • A ginkgo high-calcium milk drink and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] (1) Put the germinated ginkgo fruit into boiling water for 10-15 minutes and take it out of the pot when the kernel is elastic, then rinse in cold water, remove the shell and germ. Accurately weigh the processed sample, mix it with pure water at a ratio of 1:2 (w / v) and make a slurry, add 0.2% α-amylase to the slurry, mix it and keep it warm at 30°C for 30 minutes, filter and collect through a 60-80 mesh sieve The filtrate is white juice.

[0045] (2) After mixing the white fruit juice, fresh milk and white sugar according to the mass ratio of 4:85:5, add 0.3% compound stabilizer and 0.1% compound emulsifier of the drink quality. Pass the prepared feed liquid through a colloid mill first, and then homogenize it at 50-60°C and 15-25 MPa, so that the suspended particles contained in it are broken and uniform.

[0046] (3) The homogeneous feed liquid is vacuum degassed, hot-packed and sealed at 75-85°C, and sterilized instantaneously at 135°C to obtain ginkgo high-calcium...

Embodiment 2

[0048] (1) Put the germinated ginkgo fruit into boiling water for 10-15 minutes and take it out of the pot when the kernel is elastic, then rinse in cold water, remove the shell and germ. Accurately weigh the processed sample, mix it with pure water at a ratio of 1:2 (w / v) and make a slurry, add 0.2% α-amylase to the slurry, mix it and keep it warm at 30°C for 30 minutes, filter and collect through a 60-80 mesh sieve The filtrate is white juice.

[0049] (2) After mixing the white fruit juice, fresh milk and white sugar according to the mass ratio of 4:80:5, add 0.2% compound stabilizer and 0.3% compound emulsifier of the drink quality. Pass the prepared feed liquid through a colloid mill first, and then homogenize it at 50-60°C and 15-25 MPa, so that the suspended particles contained in it are broken and uniform.

[0050] (3) The homogeneous feed liquid is vacuum degassed, hot-packed and sealed at 75-85°C, and sterilized instantaneously at 135°C to obtain ginkgo high-calcium...

Embodiment 3

[0052] (1) Put the germinated ginkgo fruit into boiling water for 10-15 minutes and take it out of the pot when the kernel is elastic, then rinse in cold water, remove the shell and germ. Accurately weigh the processed sample, mix it with pure water at a ratio of 1:3 (w / v) and make a slurry, add 0.2% α-amylase to the slurry, mix it and keep it warm at 30°C for 30 minutes, filter and collect through a 60-80 mesh sieve The filtrate is white juice.

[0053] (2) After mixing the white fruit juice, fresh milk and white sugar according to the mass ratio of 5:85:5, add 0.1% compound stabilizer and 0.3% compound emulsifier of the drink quality. Pass the prepared feed liquid through a colloid mill first, and then homogenize it at 50-60°C and 15-25 MPa, so that the suspended particles contained in it are broken and uniform.

[0054] (3) The homogeneous feed liquid is vacuum degassed, hot-packed and sealed at 75-85°C, and sterilized instantaneously at 135°C to obtain ginkgo high-calcium...

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Abstract

The invention discloses a ginkgo seed high-calcium milk beverage. The ginkgo seed high-calcium milk beverage comprises the following components in parts by mass: 3-5% of ginkgo seed juice, 80-90% of fresh milk or whole milk powder, 4-6% of white granulated sugar, 0.1-0.2% of a calcium source, 0.1-0.3% of a compounding emulsifying agent and 0.1-0.3% of a compounding stabilizing agent. The invention discloses a preparation method of the ginkgo seed high-calcium milk beverage. The preparation method comprises the following steps of by using sprouted ginkgo seed endosperms as raw materials, removing shells, seed coats and plumules from sprouted ginkgo seeds, performing mixed pulping on the treated sprouted ginkgo seeds and purified water to obtain pulp, performing enzymolysis on the pulp through amylase, and performing centrifugal filtration so as to obtain filtrate; and adding fresh milk or milk powder, white granulated sugar, the calcium source, the compounding emulsifying agent and the compounding stabilizing agent, performing blending, performing homogenizing, performing deaeration, performing filling, performing sealing, performing sterilization, and performing cooling to obtain the ginkgo seed high-calcium milk beverage. According to the ginkgo seed high-calcium milk beverage, the contents of ginkgolic acid and amygdalin in the ginkgo seed high-calcium milk beverage can be reduced, and the problems that few kinds of ginkgo seed beverages are sold in the market and the stability of the processing technology is difficult to maintain can be solved.

Description

technical field [0001] The invention relates to a ginkgo high-calcium milk drink and a preparation method thereof, belonging to the field of food processing with the same source of medicine and food. Background technique [0002] Ginkgo is the part of the fruit of the ginkgo tree after removing the fleshy outer testa. It is rich in nutrients such as starch, protein, minerals, and vitamins. It also contains flavonoids, ginkgolides, and ginkgophenol. Antitussive, prevention and treatment of cardiovascular diseases, anti-tumor and other effects, with high edible and medicinal value. However, according to records in books such as "Daily Materia Medica" and "Compendium of Materia Medica" and modern medicine, eating raw ginkgo can cause allergic reactions in the human body. Even cooked ginkgo should not be eaten too much at one time, mainly because it contains ginkgolic acid. Toxic substances such as amygdalin and amygdalin, especially ginkgolic acid are considered to be the main...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/156A23C9/152
CPCA23C9/1522A23C9/156
Inventor 韩永斌汪雨晨叶晓松申莉丽陶阳叶淑娴叶明儒巫超
Owner 镇江市智农食品有限公司
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