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Ginkgetin-containing brine and preparation method thereof

A technology of ginkgo flavonoids and brine, which is applied to the functions of food ingredients, food ingredients containing oil, food ingredients containing natural extracts, etc., can solve the problems of heavy astringency, food astringency, and affect the taste, so as to prevent hyperlipidemia , reduce astringent taste, improve the effect of health function

Inactive Publication Date: 2018-11-09
ANHUI WANGJIABA ECOLOGICAL AGRI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, ginkgo flavonoids have a relatively heavy astringent taste, especially adding ginkgo powder directly will make the food more astringent and affect the taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A brine containing ginkgo flavonoids is prepared from the following components in parts by weight: 6 parts of cinnamon, 7 parts of star anise, 17 parts of cooking wine, 9 parts of fennel, 4 parts of licorice, 3 parts of sweet song, 36 parts of rock sugar, and 10 parts of edible oil 5 parts of pepper, 26 parts of ginger, 40 parts of refined salt, 20 parts of ginkgo powder, 0.8 parts of resveratrol, 0.6 parts of tea polyphenols, 0.4 parts of tannin, 0.5 parts of monascus, 0.9 parts of soybean lecithin.

[0024] Further, the edible oil is at least one of soybean oil, peanut oil, olive oil and rapeseed oil.

[0025] Further, the preparation of described ginkgo powder comprises the following steps:

[0026] 1) Pre-cooling: put fresh ginkgo leaves in a vacuum freeze dryer for pre-cooling, the pre-cooling temperature is -50°C, and the pre-cooling time is 1 hour;

[0027] 2) Freezing: Place the pre-cooled ginkgo leaves in step 1) in the vacuum freeze dryer, vacuum the vacuum f...

Embodiment 2

[0037] A brine containing ginkgo flavonoids is prepared from the following components in parts by weight:

[0038] 5 parts of cinnamon, 6 parts of star anise, 15 parts of cooking wine, 7 parts of cumin, 3 parts of licorice, 2 parts of Gansong, 33 parts of rock sugar, 9 parts of edible oil, 4 parts of Chinese prickly ash, 23 parts of ginger, 38 parts of refined salt, 18 parts of ginkgo powder 0.7 parts of resveratrol, 0.5 parts of tea polyphenols, 0.3 parts of tannins, 0.4 parts of monascus, and 0.8 parts of soybean lecithin.

[0039] Further, the edible oil is at least one of soybean oil, peanut oil, olive oil and rapeseed oil.

[0040] Further, the preparation of described ginkgo powder comprises the following steps:

[0041] 1) Pre-cooling: put fresh ginkgo leaves in a vacuum freeze dryer for pre-cooling, the pre-cooling temperature is -45°C, and the pre-cooling time is 1.5 hours;

[0042] 2) Freezing: Place the pre-cooled ginkgo leaves in step 1) in the vacuum freeze drye...

Embodiment 3

[0052] A brine containing ginkgo flavonoids is prepared from the following components in parts by weight: 6 parts of cinnamon, 7 parts of star anise, 17 parts of cooking wine, 9 parts of fennel, 4 parts of licorice, 3 parts of sweet song, 36 parts of rock sugar, and 10 parts of edible oil 5 parts of pepper, 26 parts of ginger, 40 parts of refined salt, 20 parts of ginkgo powder, 0.8 parts of resveratrol, 0.6 parts of tea polyphenols, 0.4 parts of tannin, 0.5 parts of monascus, 0.9 parts of soybean lecithin.

[0053] Further, the edible oil is at least one of soybean oil, peanut oil, olive oil and rapeseed oil.

[0054] Further, the preparation of described ginkgo powder comprises the following steps:

[0055] 1) Pre-cooling: put fresh ginkgo leaves in a vacuum freeze dryer for pre-cooling, the pre-cooling temperature is -40°C, and the pre-cooling time is 2 hours;

[0056] 2) Freezing: Place the pre-cooled ginkgo leaves in step 1) in the vacuum freeze dryer, vacuum the vacuum ...

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PUM

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Abstract

The invention discloses ginkgetin-containing brine and a preparation method thereof, and belongs to the technical field of seasonings. The ginkgetin-containing brine is prepared from the following components in parts by weight: 4-6 parts of cortex cinnamoni, 5-7 parts of anise, 13-17 parts of cooking wine, 5-9 parts of fennel, 2-4 parts of licorice roots, 1-3 parts of radix et rhizoma nardostachyos, 30-36 parts of rock candies, 8-10 parts of edible oil, 3-5 parts of pericarpium zanthoxyli, 20-26 parts of ginger, 36-40 parts of refined salt, 16-20 parts of gingko powder, 0.6-0.8 part of resveratrol, 0.4-0.6 part of tea polyphenol, 0.2-0.4 part of tannin, 0.3-0.5 part of monascuspurpureus and 0.7-0.9 part of soya bean lecithin. The preparation method includes the following steps: (1) preparing caramel, (2) preparing spices, and (3) preparing the brine. The obtained brine has the advantages of capability of enhancing health-care function of food, improving the viscosity of blood fat and preventing hyperlipidemia, unique flavor and high market value at the same time.

Description

technical field [0001] The invention belongs to the technical field of condiments, and in particular relates to brine containing ginkgo flavonoids and a preparation method thereof. Background technique [0002] Brine material is the seasoning for making stewed vegetables, and generally refers to the traditional Chinese medicine spices used to make brine. The marinade has a strong aroma, which can remove the fishy smell of food raw materials and increase the aroma of food. Put the brine in a brine pot and add water to boil to make brine. Different brine recipes can be made into brine with different flavors. There are hundreds of kinds of spices in the market, the more common ones are star anise, cinnamon, pepper, nard pine, cumin, white koi, meat koi, amomum, fragrant leaves, male cloves, female cloves, sand ginger, nan Ginger, lemongrass, licorice, grass fruit, etc. Existing brine has only changed the color, aroma and taste of brine-made food, but has not enhanced the nut...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A23L33/10A23L33/105A23L33/115
CPCA23L27/00A23L27/11A23L33/10A23L33/105A23L33/115A23V2002/00A23V2200/326A23V2200/3262A23V2200/324A23V2250/18A23V2250/2132A23V2250/214A23V2250/21A23V2300/10A23V2300/20
Inventor 王金玲
Owner ANHUI WANGJIABA ECOLOGICAL AGRI
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