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Ginkgo functional biscuits and preparation method thereof

A technology of ginkgo and biscuit, applied in the field of biscuit, can solve the problems of caries blood sugar increase, affecting the range of eating people, affecting the taste and consumption of ginkgo biscuit, and achieving the effect of improving the taste and having a broad market prospect.

Pending Publication Date: 2021-03-19
WUHAN INST OF BIOENG +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The ginkgo biscuits developed by the above inventions have simple technology. Some are made of ginkgo dry powder, and some are simply processed with ginkgo beating liquid and then used directly;
[0006] In order to improve the taste of the developed biscuits, white sugar is usually added to suppress bitterness and increase sweetness, but excessive consumption of white sugar will cause dental caries and increase blood sugar, which will greatly affect the range of people who eat the biscuit products

Method used

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  • Ginkgo functional biscuits and preparation method thereof
  • Ginkgo functional biscuits and preparation method thereof
  • Ginkgo functional biscuits and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A raw material for preparing ginkgo functional biscuits, and a method for improving ginkgo powder, comprising the following steps:

[0040](1) Wash and break the ginkgo kernels with shells removed, add the cleaned young leaves and / or buds of Akira japonica, add the aqueous solution of cellulase and trypsin according to the solid-to-liquid mass ratio of 1:6, homogenize and soak The ginkgo homogenate mixed solution was obtained in 100 minutes, and the soaking temperature was 55°C; the mass concentrations of cellulase and trypsin in the aqueous solution of cellulase and trypsin were 40 g / L and 60 g / L, respectively.

[0041] (2) Heat and decoct the ginkgo homogenate mixed solution obtained in step (1) for 45 minutes, centrifuge, and concentrate to obtain the concentrate 1 and ginkgo filter cake.

[0042] (3) Load the concentrated solution 1 obtained in step (2) onto the AB-8 macroporous resin, then elute with pure water of 8 times the column volume, ethanol of 20% concentra...

Embodiment 2

[0045] The improved ginkgo powder of the present invention and traditional ginkgo powder are analyzed by high performance liquid chromatography, with ginkgolic acid (C13), ginkgolic acid (C17), ginkgo acid as reference substance, the conditions of chromatographic analysis are referring to literature (Li Zhuanmei , Zhang Xuelan, Li Huifen, etc. Quantitative comparison of ginkgo acid and total ginkgolic acid in different parts of ginkgo fruit and different processed products. Chinese Materia Medica, 2015,37(1):164-168), by Figure 1-Figure 5 It can be seen that the traditional ginkgo powder contains a high content of ginkgo acids, but the improved ginkgo powder prepared by the present invention has removed ginkgolic acid (C13), ginkgolic acid (C17), ginkgo acid and other components.

[0046] Wherein, the improved ginkgo powder according to the present invention is prepared by the method in Example 1 from 55 parts by mass of ginkgo kernels and 8 parts by mass of Gingko Yeke.

[0...

Embodiment 3

[0049] The ginkgo functional biscuits obtained in each embodiment were tasted by 20 volunteers, and the ginkgo biscuits were scored and evaluated according to the standards stipulated below. It is mainly divided into five aspects, with a total score of 100 points, of which 20 points are for appearance, 20 points for color, 20 points for taste, 30 points for flavor, and 10 points for organizational structure. The final score of each group of experimental products is the average of the scores of 20 volunteers. Table 1 shows the sensory evaluation criteria for ginkgo biscuits.

[0050] Table 1 Sensory Evaluation Criteria

[0051]

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Abstract

The invention discloses ginkgo functional biscuits and a preparation method thereof, and belongs to the technical field of biscuits. The ginkgo functional biscuit is mainly prepared from the followingraw materials in parts by weight: improved ginkgo powder prepared from 40-80 parts of ginkgo kernels and 2-9 parts of lithocarpus litseifolius, 20-50 parts of low-gluten flour, 20-70 parts of butterand 10-40 parts of egg liquid. The improved ginkgo powder is prepared from ginkgo and lithocarpus litseifolius leaves through common enzyme hydrolysis, macroporous resin purification, bitterness removal and sweetening. The functional biscuit which is sugar-free and has the effects of satiety and blood fat reduction is obtained by scientifically and reasonably designing the proportion and combininga shaping and drying process, is suitable for diabetics, hyperlipidemia, obesity and beauty loving people, and has a wide market prospect.

Description

technical field [0001] The invention relates to the technical field of biscuits, in particular to a ginkgo functional biscuit and a preparation method thereof. Background technique [0002] Ginkgo Biloba Seeds (Ginkgo Biloba Seeds), also known as Ginkgo Fruit, Duck Foot, Lingyan, is the dry mature seed kernel of Ginkgo biloba L., a plant of the genus Ginkgo in the gymnosperm family Ginkgoceae. my country's ginkgo is mainly planted in the temperate climate zone and subtropical climate zone, and the provinces of Jiangsu, Shandong, Guangxi, Hubei and other provinces in my country have the largest amount of ginkgo planting. As for ginkgo resources, at present it is mainly the development of ginkgo leaves, and ginkgo leaves are mostly used to develop drugs with the functions of lowering blood fat, promoting blood circulation and removing blood stasis. The 2020 edition of "Chinese Pharmacopoeia" records that ginkgo is sweet, bitter, astringent, and flat in nature; it belongs to t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/062A23L5/20A21D2/36
CPCA21D13/062A23L5/25A23L5/273A21D2/364A21D2/36
Inventor 黄帅罗颖柯贤炳刘中兵卢金珍任俊张豪
Owner WUHAN INST OF BIOENG
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