Compound ginkgo dew and preparation method thereof

Abstract

The invention discloses compound ginkgo dew and a preparation method thereof. The compound ginkgo dew is prepared from the following raw material components: raw material pulp, a stabilizer, an emulsifier, a sweetening agent and water, the compound ginkgo dew is prepared from the following components in percentage by mass: 70%-80% of raw material pulp, 0.1%-0.2% of a stabilizer, 0.1%-0.2% of an emulsifier, 0.01%-0.02% of a sweetening agent and the balance of water. The volume ratio of the ginkgo pulp to the sweet almond pulp to the fructus perillae pulp in the raw material pulp is 1: (0.5-2): (0.5-2). The preparation method comprises the following steps: uniformly mixing ginkgo pulp, sweet almond pulp and fructus perillae pulp to obtain raw material pulp; adding a stabilizer, an emulsifier and a sweetener into the raw material slurry, stirring uniformly, and performing water bath at 60 DEG C for 10 minutes; the compound ginkgo dew is prepared by taking ginkgo kernels, sweet almonds and fructus perillae as core compatibility, the synergistic conditioning of the ginkgo kernels for astringing lung and relieving asthma, the almonds for moistening lung and moistening intestines and the fructus perillae for depressing qi and reducing phlegm is utilized, the compound health-care efficacy of moistening lung, reducing phlegm and moistening intestines is achieved, and the efficacy limitation of a single raw material is broken through.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of food processing, in particular to a compound ginkgo juice and a preparation method thereof. BACKGROUND

[0002] With the improvement of national health consciousness, the demand of consumers for drinks has changed from simple quenching function to "nutrition, functionality and naturalization". Functional drinks taking medicinal and edible materials as the core have become the research focus of the market. Ginkgo nut, almond and perilla fruit are traditional medicinal and edible materials in China, and have a long history of application in traditional Chinese medicine theory and folk diet: ginkgo nut has the effects of astringing lung and relieving asthma, stopping leucorrhea and reducing urine, and its active ingredients such as ginkgolide and bilobanolic acid have potential physiological regulation; almond (especially sweet almond) can moisten lung and relieve cough, moisten intestine and promote defecation, and is rich in protein, unsaturated fatty acids and vitamin E, and has nutritional and health care values; perilla fruit can reduce qi and resolve phlegm, and moisten intestine and promote defecation, and contains rich polyunsaturated fatty acids such as α-linolenic acid, which has positive significance for human metabolism.

[0003] However, the existing functional drinks mostly use single medicinal and edible material or simple mixed formula, such as almond juice made of almond as raw material and perilla drink made of perilla fruit as raw material, which can only exert the effects of single material and cannot realize the synergistic regulation of "moistening lung, resolving phlegm and moistening intestine", and is difficult to meet the demand of consumers for compound health care effects. SUMMARY

[0004] Therefore, the purpose of the present application is to provide a compound ginkgo juice and a preparation method thereof to solve the technical problems mentioned in the prior art.

[0005] A compound ginkgo juice, according to mass percentage, the raw material components of the compound ginkgo juice comprise: 70%-80% of raw material slurry, and the balance is water; The raw material slurry comprises ginkgo slurry, sweet almond slurry and perilla fruit slurry.

[0006] Optionally, in the raw material slurry, the volume ratio of each component is ginkgo slurry:sweet almond slurry:perilla fruit slurry = 1:0.5-2:0.5-2.

[0007] Optionally, the material ratio of the ginkgo slurry is 1:3-15 g·mL -1 ; The material ratio of the sweet almond slurry is 1:3-15 g·mL -1 ; The material ratio of the perilla fruit slurry is 1:3-15 g·mL -1 .

[0008] Optionally, the raw material of the compound ginkgo juice further comprises at least one of a stabilizer, an emulsifier and a sweetener. The amount of the stabilizer is 0.1%-0.2% by mass, the amount of the emulsifier is 0.1%-0.2% by mass, and the amount of the sweetening agent is 0.01%-0.02% by mass, based on the total mass of the compound white ginkgo fruit juice.

[0009] Optionally, the stabilizer is selected from any one of CMC-Na, xanthan gum, and a mixture of CMC-Na and xanthan gum.

[0010] Optionally, the emulsifier is selected from any one of monoglyceride, sucrose ester, and a mixture of monoglyceride and sucrose ester.

[0011] Optionally, the sweetening agent is selected from any one of sucralose, acesulfame potassium, aspartame, and a mixture of acesulfame potassium and aspartame.

[0012] A preparation method of a compound white ginkgo fruit juice, applied to the preparation of the compound white ginkgo fruit juice, and the preparation method comprises the following steps: S1, preparing white ginkgo fruit paste, sweet almond paste and perilla fruit paste respectively, for standby use; S2, mixing the white ginkgo fruit paste, sweet almond paste and perilla fruit paste in proportion, and stirring uniformly to obtain raw material paste; S3, diluting the raw material paste to obtain the compound white ginkgo fruit juice.

[0013] Optionally, in S3, at least one of a stabilizer, an emulsifier and a sweetening agent is added to the raw material paste, and stirring is performed until uniform, and the mixture is subjected to water bath at 60 DEG C for 10 minutes.

[0014] Optionally, the white ginkgo fruit paste is prepared by mixing white ginkgo nut and water and grinding; before the white ginkgo nut and water are mixed, the white ginkgo nut is subjected to at least one of decoction, rinsing and soaking, and then drained; the decoction time is 20-40 minutes. The sweet almond paste is prepared by mixing sweet almond and water and grinding; The perilla fruit paste is prepared by mixing perilla fruit and water and grinding; before the perilla fruit and water are mixed, the perilla fruit is fried by the clear frying method until a popping sound is generated.

[0015] The beneficial effects produced by the present application include: This invention produces a compound ginkgo syrup made with ginkgo kernels, sweet almonds, and perilla seeds as its core ingredients. It utilizes the synergistic effects of ginkgo kernels (for astringing the lungs and relieving asthma), almonds (for moistening the lungs and intestines), and perilla seeds (for reducing phlegm and lowering qi), achieving a combined health benefit of "moistening the lungs, resolving phlegm, and moistening the intestines," overcoming the limitations of single-ingredient efficacy. The proportions of raw materials, stabilizers, emulsifiers, sweeteners, and other excipients are comprehensively evaluated using indicators such as color, taste, aroma, texture, impurities, suspension stability, and sedimentation rate to determine the optimal ratio of raw materials. This results in a compound ginkgo syrup with a mixed aroma and flavor of ginkgo, sweet almonds, and perilla seeds, free from sedimentation and stratification. It is a natural functional fruit drink with high safety, good taste, and stable shelf life, meeting users' taste and health needs. Attached Figure Description

[0016] Figure 1 This is a flowchart of the preparation method of the compound ginkgo extract of the present invention; Figure 2 This is a schematic diagram showing the effects of ginkgo kernel paste, sweet almond paste, and perilla seed paste on the sensory evaluation of compound ginkgo extract in this invention. Figure 3 This is a schematic diagram showing the effect of different ratios of sweet almond milk and perilla seed milk on the sensory evaluation of compound ginkgo syrup in this invention. Figure 4 This is a schematic diagram showing the effect of stabilizers on the sensory evaluation, suspension stability and sedimentation rate of compound ginkgo extract in this invention. Figure 5 This is a schematic diagram showing the effect of CMC-Na addition on the sensory evaluation, suspension stability and sedimentation rate of compound ginkgo extract in this invention; Figure 6 This is a schematic diagram showing the effect of emulsifiers on the sensory evaluation, suspension stability and sedimentation rate of compound ginkgo extract in this invention; Figure 7 This is a schematic diagram showing the effect of the amount of sucrose ester added on the sensory evaluation, suspension stability and sedimentation rate of compound ginkgo extract in this invention. Figure 8 This is a schematic diagram showing the effect of sweeteners on the sensory evaluation of compound ginkgo syrup in this invention; Figure 9 This is a schematic diagram showing the effect of aspartame addition on the sensory evaluation of compound ginkgo extract in this invention; Figure 10 This is a schematic diagram showing the changes in mouse body weight before and after 14 days of drug administration in this invention; Figure 11 The images show the internal organs of mice 14 days after administration of the drug in this invention. Detailed Implementation

[0017] Clearly, the described embodiments are only a part of the embodiments of the present application, rather than all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those of ordinary skill in the art without creative work fall within the protection scope of the present application.

[0018] The present application provides a compound white gourd juice to solve the problem that the existing functional beverage raw materials are single, cannot realize the synergistic conditioning effect of "moistening the lung-eliminating phlegm-moistening the intestine", and is difficult to meet the demand of consumers for compound health care effect. The raw material components of the compound white gourd juice include raw material slurry 70%-80%, stabilizer 0.1%-0.2%, emulsifier 0.1%-0.2%, sweetener 0.01%-0.02%, and the balance is water. The raw material slurry includes white gourd slurry, sweet almond slurry and perilla fruit slurry. In the raw material slurry, the volume ratio of each component is white gourd slurry:sweet almond slurry:perilla fruit slurry=1:0.5-2:0.5-2. The material ratio of the white gourd slurry is 1:3-15 g·mL -1 ; the material ratio of the sweet almond slurry is 1:3-15 g·mL -1 ; and the material ratio of the perilla fruit slurry is 1:3-15 g·mL -1 . Specifically, the stabilizer is selected from any one of CMC-Na, xanthan gum, and a mixture of CMC-Na+xanthan gum. The mass percentage of CMC-Na and xanthan gum in the mixture of CMC-Na+xanthan gum is 1:1. The emulsifier is selected from any one of monoglyceride, sucrose ester, and a mixture of monoglyceride+sucrose ester. The mass percentage of monoglyceride and sucrose ester in the mixture of monoglyceride+sucrose ester is 1:1. The sweetener is selected from any one of sucralose, acesulfame potassium, aspartame, and a mixture of acesulfame potassium+aspartame. The mass percentage of acesulfame potassium and aspartame in the mixture of acesulfame potassium+aspartame is 1:1. The compound white gourd juice is prepared by the specific proportion of white gourd slurry, sweet almond slurry and perilla fruit slurry (the best volume ratio is 1:1:0.5 determined by sensory evaluation optimization), and the efficacy complementarity of the three raw materials is utilized to realize the synergistic conditioning effect of "moistening the lung-eliminating phlegm-moistening the intestine", and fill the gap that the existing functional beverage cannot meet the compound health care demand.

[0019] Referring to Figure 1 , the present application provides a preparation method of the compound white gourd juice, which is applied to the preparation of the compound white gourd juice described above, and the preparation method includes the following steps: Step S1, prepare white gourd slurry, sweet almond slurry and perilla fruit slurry respectively for standby use; Step S2, mix the white gourd slurry, sweet almond slurry and perilla fruit slurry according to the mass volume ratio of 1:0.5-2:0.5-2, and stir uniformly to obtain raw material slurry; Step S3, according to the mass percentage of raw material syrup: stabilizer: emulsifier: sweetener = 70%-80%: 0.1%-0.2%: 0.1%-0.2%: 0.01%-0.02%, the stabilizer, emulsifier and sweetener are added to the raw material syrup, stirred until uniform, and placed in a 60°C water bath for 10 min to obtain the compound white ginkgo fruit syrup.

[0020] Further, in order to prolong the shelf life of the compound white ginkgo fruit syrup, the compound white ginkgo fruit syrup prepared above is subjected to homogenization and sterilization treatment. The homogenization conditions are: the compound white ginkgo fruit syrup obtained by water bath treatment is subjected to high-speed homogenization twice at 23000r·min -1 . The sterilization conditions are: the product obtained by homogenization treatment is heated to 68°C-70°C by using the pasteurization method, and maintained at this temperature for 30 min, and rapidly cooled to 4°C-5°C.

[0021] Further, the white ginkgo fruit syrup is prepared by mixing white ginkgo kernels with water at a mass-volume ratio of 1:3-15, grinding, filtering with a 200-mesh sieve, and separating the pulp residue. Before mixing the white ginkgo kernels with water, the white ginkgo kernels are decocted for 20-40 min and then drained.

[0022] In the above, raw white ginkgo is toxic, and its endogenous toxicity is mainly indicated by total ginkgo acid, MPN and TMPN. In this application, decoction is used to reduce the toxicity of white ginkgo. The factors affecting the toxicity of white ginkgo by decoction include: water amount, decoction time, and whether to soak or rinse. Specifically, each of the factors is tested as follows to verify the detoxification effect: 1) Water amount: 50g of cored white ginkgo kernels were weighed into three portions, and 5 times, 6 times and 7 times of water were added respectively for decoction for 30 min, and then dehydrated by drying at 60°C for 5h, crushed, and the total ginkgo acid and MPN content was determined and compared with the raw product to calculate the detoxification rate. The results are shown in Table 1: Table 1: Effect of water amount on white ginkgo detoxification

[0023] From Table 1, it can be seen that when the water amount is between 5-7 times, there is no significant effect on the content of toxic components of white ginkgo, so the water amount is set to 5 times.

[0024] 2) Decoction time: 50g of cored white ginkgo kernels were weighed into three portions, and 5 times of water was added respectively for decoction for 20min, 30min and 40min, and then dehydrated by drying at 60°C for 5h, crushed, and the total ginkgo acid and MPN content was determined and compared with the raw product to calculate the detoxification rate. The results are shown in Table 2: Table 2: Effect of decoction time on white ginkgo detoxification

[0025] From the analysis of Table 2, the detoxification rate of total ginkgo acid and MPN in the cored white ginkgo kernel is higher when the decoction time is 20 min than when the decoction time is 30 min and 40 min, so the decoction time is selected as 20 min.

[0026] 3) soaking or rinsing treatment: 50 g of cored white ginkgo kernel was weighed into three parts, and each part was decocted with 5 times water for 20 min. One part was directly taken out as a comparative example; one part was taken out, rinsed with 5 times clean water for 2 times, and then soaked for 1 h as test example 1; the other part was directly soaked for 1 h after decoction as test example 2. Then each part was taken out and dehydrated at 60℃ for 5 h, crushed, and the content of total ginkgo acid and MPN was determined, and the detoxification rate was calculated by comparison with the raw product. The results are shown in Table 3: Table 3: Effect of soaking or rinsing on detoxification of white ginkgo

[0027] From the analysis of Table 3, there is no significant difference in the content of toxic components in the three samples, so the decocted sample is directly taken out.

[0028] In summary, the preferred decoction method is: the sample is decocted with 5 times water for 20 min, and then directly taken out and drained. The decoction method is verified by three parallel tests to verify the stability of the detoxification effect of white ginkgo, and the test results are shown in Table 4: Table 4: Verification results of decoction method process

[0029] From the analysis of Table 4, the optimal detoxification process parameters of white ginkgo are determined through systematic tests: the sample is decocted with 5 times water for 20 min, and then directly taken out. The process is verified by three parallel tests, and the detoxification rate of total ginkgo acid is stably above 91%, and the detoxification rate of MPN is stably above 78%, effectively reducing the endogenous toxicity of white ginkgo and solving the problem of unstable effect of the existing detoxification process, ensuring the safety of the product for eating.

[0030] Further, according to the national standard GB / T15193.3-2014 "Safety of health food and its raw materials toxicology", acute toxicity test is carried out, and the limit method is used to observe the toxicity reaction of the white ginkgo kernel treated by the above-mentioned decoction process through pre-experiment, which provides a scientific basis for the development and utilization. The pre-experiment method includes the following steps: 1 Experimental materials 1.1 Drug Cooked white ginkgo kernel: cored white ginkgo kernel was decocted with 5 times water at 100℃ for 20 min, then directly taken out, drained, dried at 60℃, and powdered (passed through a 60 mesh sieve).

[0031] 1.2 Animals SPF level healthy adult KM mice, 64 in total, half male and half female, body weight (18±2g). According to the conventional cage feeding, do not limit their drinking water and food, artificial light 12h day-night rhythm change. The indoor temperature is controlled at 22~25℃, relative humidity 60%~75%, after completing the adaptive feeding for three days, the test is carried out.

[0032] 1.3 Reagents Sodium carboxymethylcellulose (CMC-Na, Jiangsu Runfeng Synthetic Technology Co., Ltd., batch number 20160530); the water for preparation is deionized water.

[0033] 2 Experimental method 2.1 Drug preparation The design group measurement is 1:0.8, and the total concentration is 12.288g / kg·bw, 15.36g / kg·bw, 19.2g / kg·bw, 24g / kg·bw, 30g / kg·bw. The single dose is 4.096 g / kg, 5.12g / kg, 6.4g / kg, 8 g / kg, 10g / kg, and the dose volume is 20mL / kg·bw. The sample is dissolved in 0.3% CMC-Na, 3 times / day.

[0034] Take the decoction of white fruit kernel powder through 60 mesh sieve, mix and dissolve in 0.3% CMC-Na solution, adjust the concentration, configure the sample into 0.3% CMC-Na solution of 0.2048g / mL, 0.256g / mL, 0.32g / mL, 0.4g / mL, 0.5g / mL, stir, ultrasonic treatment for 20min, and shake before use each time to prevent inaccurate dosing caused by powder settlement (determination condition of maximum concentration of liquid medicine: the maximum dose that can pass through 12gauge gavage needle).

[0035] 2.2 Pre-experiment Select 24 KM mice, half male and half female, and randomly divide them into 12.288g / kg·bw, 15.36g / kg·bw, 19.2g / kg·bw, 24g / kg·bw, 30g / kg·bw decoction of white fruit kernel groups, 2 males and 2 females in each group (4). Adapt to feed for 3 days. After fasting without water for 6h, the blank control group is given 20mL of 0.3% CMC-Na per 1kg of body weight by gavage; the drug group is given 20mL of 0.3% CMC-Na decoction of white fruit kernel solution per 1kg of body weight by gavage, 3 times a day. Observe the changes of the behavior of the mice after gavage. After 14 days, the pre-test mice did not die, so it is not possible to determine the LD50 according to the conventional method. Therefore, according to the national standard GB / T15193.3-2014, the acute toxicity of decoction of white fruit kernel is determined by limiting method.

[0036] 2.3 Limit test experiment Select 40 KM mice, half male and half female, and randomly divide them into a blank control group and a 30 g / kg decoction of white ginkgo kernel administration group, with 10 males and 10 females in each group (20 mice). After 3 days of adaptive feeding, the mice are fasted for 6 hours without water. The blank control group is given 20 mL of 0.3% CMC-Na per 1 kg of body weight by gavage administration. The administration group is given 20 mL of 0.3% CMC-Na white ginkgo solution per 1 kg of body weight by gavage administration, with 3 doses within a day (with a 6-hour interval).

[0037] 2.4 Observation indicators After administration, the mice are normally fed, and their general physiological signs (mental state, activity, diet, feces, and appearance such as hair color), toxicity reactions, and the number of animal deaths are observed. If an animal dies, it is immediately dissected to check. On the 14th day, the mice are weighed, sacrificed by removing the vertebrae, dissected, and the appearance of their main organs such as the heart, liver, spleen, lungs, and kidneys is observed macroscopically. If there are changes, histopathological examination is performed for observation.

[0038] 2.5 Statistical processing SPSS 25.0 software is used for data processing and analysis, and the data of each group is statistically represented by mean ± standard deviation. Single-factor analysis of variance is performed between multiple groups, and P<0.05 is considered to be statistically significant.

[0039] 3 Experimental results and analysis 3.1 Maximum dose Through experimental calculation, the maximum dose of the decoction of white ginkgo kernel for acute toxicity research is 30 g / kg (with the maximum gavage concentration and maximum gavage volume tolerated by mice for 3 gavages within a day). Through 14 days of uninterrupted observation, no obvious immediate toxicity reactions and delayed toxicity reactions are observed, the mice grow well, and all survive.

[0040] 3.2 Changes in mouse body weight before and after 14 days of administration After gavage administration of the mouse acute toxicity test drug solution through the maximum dose method, the mouse body weight gain is recorded, as shown in Table 6. Figure 10 The results show that there is no statistically significant difference in the changes in the body weight of the mice in the administration group and the normal control group (P>0.05).

[0041] 3.3 Observation of mouse signs after administration The mice show no abnormal behavior within 14 days after administration, have good mental state, normal diet intake and feces, and no deaths, as shown in Table 5. After sacrifice and dissection, no obvious differences are observed in the internal organs such as the heart, liver, spleen, lungs, and kidneys, as shown in Table 6. Figure 11 .

[0042] Table 5 Changes in physical signs of mice after administration of decocted ginkgo nuts for 14 days

[0043] 4 Analysis of experimental results The general research method of acute toxicity experiment is the lethal dose method and the maximum dose test. In the specific experiment, the number of deaths of the test subjects after taking the drug is generally used to reflect the toxicity of the drug. Because compared with other observation indicators, the life status indicator is more direct and convincing, and it is more obvious and objective. The detection methods of drug lethal dose in pharmacological experiments generally include minimum lethal dose (LD5), half lethal dose (LD50), and maximum lethal dose (LD95). Because the detection method of LD50 is relatively simple, more scientific researchers use LD50 for testing. Many medicinal and edible Chinese herbal medicines cannot measure LD50, and can use the limited amount method test according to GB / T1519.3-2014 Food Safety National Standard-Acute Oral Toxicity Test to reflect the toxicity of the drug, obtain the degree of safety, and obtain the multiple relationship between the maximum use of the drug and the clinical drug dosage, which provides a reference index for clinical safe drug use. In this experiment, the maximum total dose of decocted ginkgo kernels is 30g / kg, which is equivalent to 19.8-49.6 times of the ginkgo dosage (5-10g) specified in the Chinese Pharmacopoeia (about 198g of decocted ginkgo kernels per day). No obvious toxic reactions were observed after administration, indicating that decocted ginkgo kernels are safe, and the experimental results provide a basis for further development and research.

[0044] Further, the sweet almond slurry is prepared by mixing sweet almond and water in a mass-volume ratio of 1:3-15, then grinding, filtering with a 200-mesh sieve, and separating the slurry residue.

[0045] Further, the perilla fruit slurry is prepared by mixing perilla fruit and water in a mass-volume ratio of 1:3-15, then grinding, filtering with a 200-mesh sieve, and separating the slurry residue. Before grinding, the perilla fruit and water are fried with a clear frying method until there is a popping sound.

[0046] The compound ginkgo juice is prepared by the following preparation method.

[0047] Preparation of ginkgo slurry: 20g of ginkgo kernels without inner seed coat and core is weighed, 5 times the amount of water is added, and after decoction for 20min, it is taken out to reduce the toxicity of ginkgo kernels; then it is divided into 5 equal parts, and water is added according to the material ratio of 1:3, 1:5, 1:7, 1:10, and 1:15 (g·mL -1 ), respectively, and ground (through a 200-mesh sieve), and mixed uniformly to obtain 5 portions of ginkgo slurry.

[0048] Preparation of sweet almond milk: Weigh 20g of sweet almonds (with inner seed coat removed), then divide them into 5 equal portions, and prepare them according to the material ratios of 1:3, 1:5, 1:7, 1:10, and 1:15 (g·mL). -1 Add water and grind (through a 200-mesh sieve) to the almonds in the specified proportions, mix well, and obtain 5 portions of sweet almond milk.

[0049] Preparation of Perilla Seed Paste: Weigh 20g of cleaned Perilla seeds and stir-fry them according to the stir-frying method (General Chapter 0213, 2020 Edition of the Chinese Pharmacopoeia) until popping sounds are heard. Then divide it into 5 equal portions and arrange them in material ratios of 1:3, 1:5, 1:7, 1:10, and 1:15 (g·mL). -1 Add water to each of the following proportions, grind them into a paste (pass through a 200-mesh sieve), mix them evenly, and obtain 5 portions of perilla seed paste.

[0050] Sensory evaluations were conducted on the 5 portions of ginkgo syrup, 5 portions of sweet almond syrup, and 5 portions of perilla seed syrup prepared above, according to the scoring criteria shown in Table 6. Figure 2 As shown, the sensory scores were higher when the ginkgo pulp and sweet almond pulp were in a material ratio of 1:7. The juice yield was low, impurities were more numerous and affected the taste, and it was difficult to filter when the perilla seed pulp was in a material ratio of 1:3 and 1:5. When the material ratio was 1:10, the juice yield increased significantly, the sensory evaluation was higher, and the aroma was more pronounced.

[0051] Table 6: Product Sensory Evaluation Criteria

[0052] In the above process, the mass-to-volume ratio of ginkgo nut pulp was determined to be 1. Then, the mass-to-volume ratio of sweet almond pulp to perilla seed pulp was successively changed to 0.5:0.5, 0.5:1, 0.5:2, 1:0.5, 1:1, 1:2, 2:0.5, 2:1, and 2:2, and uniformly mixed with the ginkgo nut pulp to obtain 9 portions of raw material pulp, which were then subjected to sensory evaluation. For example... Figure 3 As shown, the addition ratio of ginkgo nut paste was determined to be 1. When different proportions of sweet almond paste and perilla seed paste were added to prepare the raw material paste, the sensory score gradually increased when the proportion of sweet almond paste increased, and gradually decreased when the proportion of perilla seed paste increased. Therefore, based on the highest sensory score, the optimal mass-volume ratio of ginkgo nut paste, sweet almond paste and perilla seed paste was 1:1:0.5.

[0053] Stabilizer selection: To the raw material slurries prepared by the above-mentioned ginkgo kernel slurry, sweet almond slurry, and perilla seed slurry in a mass-to-volume ratio of 1:1:0.5, 0.2% CMC-Na, 0.2% xanthan gum, and 0.1% CMC-Na + 0.1% xanthan gum were added respectively. The mixtures were then placed in a 60℃ water bath for 10 minutes. After uniform mixing, sensory evaluation was performed, and the suspension stability and sedimentation rate were measured. The results are as follows: Figure 4It is worth noting that the selection of stabilizers is particularly important when making beverages. In this experiment, two commonly used single stabilizers for beverages were added to the beverage at 0.2%, and two stabilizers were compounded and added to the beverage at 0.1% respectively to investigate their stability effects. Figure 4 It can be seen that, compared with the raw material slurry without adding stabilizer, the suspension stability is the highest after adding stabilizer CMC-Na, the centrifugal sedimentation rate is the lowest, and the multi-index weighted comprehensive score is the highest value combined with the sensory score. It proves that CMC-Na has better stability for beverages, so CMC-Na is selected as the stabilizer.

[0054] The investigation of the addition amount of CMC-Na in compound ginkgo juice: add CMC-Na with material ratio of 0.05%, 0.10%, 0.15%, 0.20%, 0.25% to the raw material slurry prepared by ginkgo kernel slurry, sweet almond slurry and perilla seed slurry with mass volume ratio of 1:1:0.5, and keep it in 60℃ water bath for 10 min, mix evenly, conduct sensory evaluation, measure suspension stability and sedimentation rate, the results are shown in Figure 5 : When the addition amount of CMC-Na is in the range of 0.10%~0.20%, the sensory score of compound ginkgo juice is higher, when the addition amount of CMC-Na is 0.10% and 0.25%, the suspension stability is higher, when the addition amount of CMC-Na is 0.25%, the centrifugal sedimentation rate reaches the minimum value, and according to the weighted comprehensive score, the addition amount of CMC-Na is 0.10% to reach the maximum value. Therefore, the addition amount of CMC-Na is selected in the range of 0.10%~0.20%.

[0055] Selection of emulsifier: add 0.2% monoglyceride, 0.2% sucrose ester, 0.1% monoglyceride+0.1% sucrose ester to the raw material slurry prepared by ginkgo kernel slurry, sweet almond slurry and perilla seed slurry with mass volume ratio of 1:1:0.5 respectively, and keep it in 60℃ water bath for 10 min, mix evenly, conduct sensory evaluation, measure suspension stability and sedimentation rate, the results are shown in Figure 6 : It is worth noting that in the beverage industry, it is necessary to add appropriate amount of emulsifier to cooperate with thickening stabilizer, which can achieve synergistic effect. In this experiment, two commonly used single emulsifiers for beverages were added to the beverage at 0.2%, and two emulsifiers were compounded and added to the beverage at 0.1% respectively to investigate their effects. From Figure 6 : Compared with the raw material slurry without adding emulsifier, the sensory score and suspension stability reach the highest value after adding emulsifier sucrose ester, and the multi-index weighted comprehensive score reaches the highest value, which proves that sucrose ester has better stability for beverages, so sucrose ester is selected as the stabilizer.

[0056] Investigation of the adding amount of sucrose ester in compound ginkgo juice: sucrose ester was added to the raw material slurry prepared according to the mass-volume ratio of 1:1:0.5 of ginkgo kernel slurry, sweet almond slurry and perilla seed slurry at a material ratio of 0.05%, 0.10%, 0.15%, 0.20% and 0.25%, respectively, and placed in a 60°C water bath for 10 min, mixed uniformly, sensory evaluation was carried out, and the suspension stability and sedimentation rate were determined, and the results are shown in Table 2. Figure 7 As shown in Table 2, the sensory score of compound ginkgo juice prepared by adding sucrose ester in the range of 0.10% to 0.20% is higher, the suspension stability is higher when the adding amount of sucrose ester is 0.20% and 0.25%, and the centrifugal sedimentation rate gradually decreases when the adding amount of sucrose ester decreases. According to the weighted comprehensive score, the maximum value is obtained when the adding amount of sucrose ester is 0.10%. Therefore, the adding amount of sucrose ester is selected in the range of 0.10% to 0.20%.

[0057] Selection of sweetener: sucralose, acesulfame potassium, aspartame, and a mixture of acesulfame potassium and aspartame were added to the raw material slurry prepared according to the mass-volume ratio of 1:1:0.5 of ginkgo kernel slurry, sweet almond slurry and perilla seed slurry at a material ratio of 0.02%, 0.02%, 0.02%, 0.01% and 0.01%, respectively, and placed in a 60°C water bath for 10 min, mixed uniformly, and sensory evaluation was carried out, and the results are shown in Table 3. Figure 8 It is worth noting that sucralose, as a sweetener with no energy, high sweetness and high safety, has a pungent sweet taste and poor mouthfeel when added to beverages. Acesulfame potassium and aspartame have moderate sweetness, and the test results show that when a single sweetener and two sweeteners are added to beverages, respectively, the sensory evaluation score is Figure 8 Therefore, the sweetener is preferably aspartame.

[0058] Investigation of the adding amount of aspartame in compound ginkgo juice: aspartame was added to the raw material slurry prepared according to the mass-volume ratio of 1:1:0.5 of ginkgo kernel slurry, sweet almond slurry and perilla seed slurry at a material ratio of 0.005%, 0.01%, 0.015%, 0.02% and 0.025%, respectively, and placed in a 60°C water bath for 10 min, mixed uniformly, and sensory evaluation was carried out. As shown in Table 4, Figure 9 As shown in Table 4, when the adding amount of aspartame is 0.005%, the mouthfeel of the beverage is biased towards ginkgo, sweet almond and perilla seed, and as the adding amount of aspartame increases, the sensory evaluation score increases, and when the adding amount of aspartame is 0.01%, the mouthfeel is harmonious and the sensory evaluation score is the highest, and when the adding amount of aspartame exceeds 0.01%, the sweetness becomes heavier and the mouthfeel becomes worse. Therefore, the adding amount of aspartame is controlled in the range of 0.01% to 0.02% to bring a sweet and sweet mouthfeel.

[0059] Orthogonal experiment: Based on the results of single factor experiment, the addition amounts of factors A, B, C and D were selected as the influencing factors of sensory evaluation (G), suspension stability (R) and precipitation rate (T) of compound white ginkgo juice, and orthogonal experiment was carried out. The test results are shown in Tables 7, 8 and 9.

[0060] Table 7: Orthogonal factor level table for compound white ginkgo juice formula optimization

[0061] Table 8: Orthogonal optimization results of compound white ginkgo juice formula

[0062] In the above, k1, k2, k3 respectively represent the average effect of each factor corresponding to the orthogonal results under the three level tests shown in Table 1; r is the range value, which represents the difference between the maximum and minimum values of k (k1, k2, k3) under the same factor. The larger the range value, the greater the influence of the factor on the test results.

[0063] Table 9: Variance analysis results of orthogonal test of compound white ginkgo juice

[0064] In the above, the calculation formula of comprehensive score is Y = [0.7 × G / Gmax + 0.15 × R / Rmax + 0.15 × (1 / T) / (1 / Tmin)] × 100%. From the analysis of Tables 8 and 9, it can be seen that the four factors investigated in this test have the following effects on the weighted comprehensive score of color, taste, odor, texture, impurities, suspension stability and precipitation rate of compound white ginkgo juice: A > D > B > C, among which the main influencing factors are the addition amounts of white ginkgo kernel, sweet almond and perilla seed paste, followed by sweetener, stabilizer and emulsifier. The best formula of compound white ginkgo juice is selected as A1, B2, C1 and D2 according to Table 6, i.e. 70 mL of raw material paste, 0.15% CMC-Na, 0.1% sucrose ester and 0.015% aspartame.

[0065] According to the relevant provisions of GB7101-2022 "National Food Safety Standard Beverage", the physicochemical indicators, pollutant limits and microorganisms of the compound white ginkgo juice prepared above were tested in parallel for 3 times, and the test results are shown in Table 10: Table 10: Test results of compound white ginkgo juice

[0066] From the analysis of Table 10, the product was tested three times in parallel, the physicochemical indicators (hydrocyanic acid was not detected), the limit of pollutants (the lead content met the national standard), the limit of microorganisms (total number of colonies, coliform group, mold and yeast, and salmonella all met GB7101-2022 "National Food Safety Standard Beverage"), completely met the requirements of food safety. At the same time, this technology lays the foundation for the efficient development and utilization of ginkgo resources, expands the application scene of medicinal and edible materials in functional drinks, and has significant industrial promotion value.

Claims

1. A compound ginkgo juice, characterized in that, According to the mass percentage, the raw material components of the compound white gourd juice include: The raw material paste 70%-80%, the balance is water; The raw material paste includes white gourd paste, sweet almond paste and perilla seed paste.

2. The compound ginkgo juice according to claim 1, characterized in that, In the raw material paste, the volume ratio of each component is white gourd paste: sweet almond paste: perilla seed paste = 1:0.5-2:0.5-2.

3. The compound ginkgo juice according to claim 1, characterized in that, The material ratio of the white ginkgo pulp is 1:3-15 g.mL -1 ; The material ratio of sweet almond milk is 1:3-15 g·mL -1 ; The material ratio of perilla seed paste is 1:3-15 g·mL -1 .

4. The compound ginkgo juice according to claim 1, characterized in that, The raw material of the compound white gourd juice also includes at least one of stabilizer, emulsifier, sweetener; According to the total mass of the compound white gourd juice, the amount of the stabilizer is 0.1%-0.2%, the amount of the emulsifier is 0.1%-0.2%, and the amount of the sweetener is 0.01%-0.02% according to the mass percentage.

5. The compound ginkgo juice according to claim 4, characterized in that, The stabilizer is selected from any one of CMC-Na, xanthan gum, and a mixture of CMC-Na+xanthan gum.

6. The compound ginkgo juice according to claim 4, characterized in that, The emulsifier is selected from any one of monoglyceride, sucrose ester, and a mixture of monoglyceride+sucrose ester.

7. The compound ginkgo juice according to claim 4, characterized in that, The sweetener is selected from any one of sucralose, acesulfame, aspartame, and a mixture of acesulfame+aspartame.

8. A preparation method of the compound ginkgo juice, applied to the preparation of the compound ginkgo juice according to any one of claims 1-7, characterized in that, The preparation method includes the following steps: S1, prepare white gourd paste, sweet almond paste and perilla seed paste respectively, and reserve; S2, mix the white gourd paste, sweet almond paste and perilla seed paste in proportion, and stir evenly to obtain the raw material paste; S3, dilute the raw material paste to obtain the compound white gourd juice.

9. The preparation method of the compound ginkgo juice according to claim 8, characterized in that, In S3, at least one of stabilizer, emulsifier and sweetener is added to the raw material paste, stirred until uniform, and placed in a 60°C water bath for 10 minutes.

10. The preparation method of the compound ginkgo juice according to claim 8, characterized in that, The white gourd paste is made by mixing white gourd kernel with water and grinding; wherein, before mixing with water, the white gourd kernel is treated by at least one of decoction, rinsing and soaking, and then drained; the decoction time is 20-40 minutes; The sweet almond paste is made by mixing sweet almond with water and grinding; The perilla seed paste is made by mixing perilla seed with water and grinding; wherein, before mixing with water, the perilla seed is fried by the clear frying method until there is a popping sound.

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