Production method and application of concentrated black ginkgo biloba kernel juice

A production method and technology of concentrated juice, which is applied to the production method of black ginkgo concentrated juice and its application fields, can solve the problems of long production cycle, high production cost, labor and time-consuming, etc., and achieve easy batch production, favorable preservation, and simple process Effect

Inactive Publication Date: 2018-01-19
JIANGSU QIANYAOTANG GUOYI RES INST CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Chinese patents CN102318847A, CN102907714A and other patent documents disclose several methods and equipment for producing black ginkgo nuts. This type of technology is to use ginkgo nuts as basic raw materials for production and processing, and the product is also whole ginkgo nuts. If processing To make raw materials suitable for food and industrial use, it also needs to go through decoction, decoction, concentration and other processes; in addition, this kind of technology must use a specially made fermentation room or an incubator with temperature and humidity control for production; at the same time, the production Long cycle, time-consuming, high energy consumption, high production cost

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] (1) Peel off the outer shell of the ginkgo to get the ginkgo nuts, put the ginkgo nuts in boiling water and boil for 1-2 minutes, then put them in a cold water pool, rinse them with running water and rub them lightly, and remove the seed coats , washed, put into a bamboo basket, and drain the surface water; (2) Weigh 100 kg of the net ginkgo nuts after draining the water, put them in a beater and grind them into a paste, put them in a fermenter, add 300 kg of pure water, sealed and stirred evenly; (3) The evenly stirred material was heated to 95°C through the interlayer of the fermenter and kept for 4 hours, and then the room temperature was adjusted to 90°C for 48 hours by adjusting the amount of steam. Finally, adjust the temperature to 35°C and let it stand for 24 hours, pour out the mixed material, and squeeze it with a wrapping press to obtain 352 kg of squeezed juice; (4) put the filtrate into 17.6 kg of edible gelatin solution with a weight ratio of 1%, and stir e...

Embodiment 2

[0030] Get 100 kilograms of black ginkgo concentrated juice in embodiment 1, spray-dry under the condition of inlet wind 145 ℃, outlet wind 85 ℃, through pulverizing, cross 100 mesh sieves to get 17.39 kilograms of black ginkgo powder.

Embodiment 3

[0032] (1) Peel off the outer shell of the ginkgo to get the ginkgo nuts, put the ginkgo nuts in boiling water and boil for 1-2 minutes, then put them in a cold water pool, rinse them with running water and rub them lightly, and remove the seed coats , washed, put into a bamboo basket, and drain the surface water; (2) Weigh 100 kg of the net ginkgo nuts after draining the water, put them in a beater and grind them into a paste, put them in a fermenter, add 500 kg of pure water, sealed and stirred evenly; (3) The evenly stirred materials were heated to 100°C through the interlayer of the fermenter and kept for 3 hours, and then the room temperature was adjusted to 85°C for 60 hours by adjusting the amount of steam. Finally, adjust the temperature to 30°C and let it stand for 24 hours, pour out the mixed material, and squeeze it with a wrapping press to obtain 528 kg of squeezed juice; (4) put the filtrate into 15.84 kg of edible gelatin solution with a weight ratio of 1%, and st...

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PUM

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Abstract

The present invention specifically discloses a production method and an application of concentrated black ginkgo biloba kernel juice. A specific scheme is as follows: clean ginkgo biloba kernels are ground into a paste, water at 3-5 times is added, the material is stirred evenly, the stirred material is heated to 95-100 DEG C, an incubation is conducted for 3-4 hours, then a temperature is adjusted to be 85-90 DEG C, an incubation is conducted for 48-60 hours, then a temperature is adjusted to be 30-35 DEG C, a still putting is conducted for 24 hours, a filter pressing is conducted to obtain afiltrate, a precipitant is added into the filtrate, the material is stirred evenly, the stirred material is placed in an environment at 2-4 DEG C for 24-48 hours to be precipitated, the material is filtered to obtain a clarified juice, then the clarified juice is subjected to a high-speed centrifugation separation, the separated material is subjected to a refined filtration using filtering membranes at 0.22 [mu]m to obtain black ginkgo biloba kernel juice, and then the black ginkgo biloba kernel juice is concentrated at a temperature of 40-60 DEG C and a vacuum degree of 0.065-0.1 MPa to a ratio of 1 / 4 to 1 / 2 to prepare the concentrated black ginkgo biloba kernel juice product. The product is used as accessory materials for wine, soft drinks, seasoning products and nutritional supplements, has unique flavor and rich ginkgo biloba kernel nutritional efficacies, and provides more convenient and direct raw material selections for the application of the black ginkgo biloba kernels.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a production method and application of concentrated black ginkgo juice. Background technique [0002] The fruit of Ginkgo biloba is called ginkgo, which has important medicinal value and is a fruit with rich nutrition and both medicine and food. Modern pharmacological studies have shown that ginkgo has physiological effects such as lowering serum cholesterol, increasing coronary flow, improving cerebral circulation, relieving pain, relaxing bronchi and inhibiting bacteria. [0003] Ginkgo contains 62.4-67% starch, 11.3% protein, 5.% sucrose, 1.1% reducing sugar, 0.26% nuclear protein and 3% minerals; Ginkgo contains 17 kinds of amino acids, the total amount is 10.77%, of which 7 are essential amino acids for human body 3.42% of the amino acid content, accounting for 31.8% of the amino acid content, 9 medicinal amino acids, 7.25% of the total amino acid content, 67.3% of the total ...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L27/00A23L33/10A23L27/50A23L27/60C12G3/04C12J1/00
Inventor 张志年张奎昌
Owner JIANGSU QIANYAOTANG GUOYI RES INST CO LTD
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