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Preparation method of ginkgo functional beverage

A functional and beverage technology, which is applied in the functions of food ingredients, food science, applications, etc., can solve the problems of insufficient functionality of functional beverages, achieve the effect of no obvious precipitation in appearance, widen the application range, and good fluidity

Inactive Publication Date: 2018-08-14
XUZHOU NORMAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a preparation method of ginkgo polysaccharide functional beverage, which solves the technical problem of insufficient functionality of functional beverage

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0025] A preparation method of ginkgo functional beverage, comprising 0.25% ginkgo polysaccharide, 4% honey, 3.5% white granulated sugar, 0.05% citric acid, 0.10% beta-cyclodextrin, 0.03% ascorbic acid and 0.05% %-0.2% stabilizer is added into water to obtain a homogeneous mixed liquid, which is sterilized and cooled before filling.

[0026] Concretely, the above-mentioned ginkgo polysaccharide is prepared according to the following steps:

[0027] Raw material preparation: Collect fallen ginkgo leaves in September, wash the fallen ginkgo leaves without mildew and rot and no pests and diseases with clean water, dry them to constant weight, crush them with a pulverizer, and pass through a 60-mesh sieve;

[0028] Preparation of crude polysaccharides: extraction by water extraction and alcohol precipitation, according to the ratio of material to water 1:30, heat treatment at 100°C for 5 hours, centrifuge the obtained solution at 4000r / min for 10 minutes to take the supernatant, a...

Embodiment 1

[0036] In this embodiment, CMC-Na is used as a stabilizer, and CMC-Na is mixed together with the first liquid and the second liquid to form a mixed liquid, which accounts for 0.05% in the mixed liquid. After the test, the beverage showed a small amount of precipitation and had good fluidity.

Embodiment 2

[0038] In this embodiment, CMC-Na is used as a stabilizer, and CMC-Na is mixed together with the first liquid and the second liquid to form a mixed liquid, which accounts for 0.10% in the mixed liquid. After the test, the beverage has a slight precipitation and has good fluidity.

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PUM

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Abstract

The invention discloses a preparation method of a ginkgo polysaccharide functional beverage. The ginkgo polysaccharide functional beverage comprises raw materials of 0.25% of ginkgo polysaccharide, 4%of honey, 3.5% of white granulated sugar, 0.05% of citric acid, 0.1% of beta-cyclodextrine, 0.03% of ascorbic acid and 0.05-0.2% of a stabilizing agent. The ginkgo polysaccharide functional beverageis uniform and consistent in color, has specific natural delicate fragrance of the ginkgo polysaccharide, is moderate in sour and sweet degree, free from obvious precipitate in appearance, free from layering and good in mobility, can meet requirements for sour, sweet and refreshing mouth feel of a functional beverage and also has the health-care efficacy of adjusting immunity, resisting ageing, resisting inflammation and the like.

Description

technical field [0001] The invention relates to the technical field of beverage preparation, in particular to a preparation method of a ginkgo polysaccharide functional beverage. Background technique [0002] Ginkgo has been used as a medicinal plant for many years, and Ginkgo leaves are rich in compounds such as flavonoids, ginkgo polysaccharides, and ginkgolides. These compounds have good effects on anti-aging, immune regulation, and anti-oxidation. At present, Germany, France, Japan and other countries have developed medicine, food, cosmetics and other products using ginkgo as the main ingredient. [0003] Studies have shown that ginkgo polysaccharides are mainly composed of rhamnose, arabinose, mannose, glucose and galactose. Ginkgo polysaccharides can significantly increase the phagocytic index of macrophages in the body, and stimulate the production of antibodies, thereby enhancing the immune function of the human body. At the same time, it achieves the purpose of ki...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L33/125A23L33/105
CPCA23L2/38A23L33/105A23L33/125A23V2002/00A23V2200/324A23V2200/302A23V2200/30A23V2250/2122
Inventor 田俊王瑱任璇璇王夏明马文晶范平平任冰玉粟柳菊
Owner XUZHOU NORMAL UNIVERSITY