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Ginkgo sour milk, and its processing art

A processing method and technology of ginkgolic acid, applied in the field of ginkgo yoghurt and its processing, can solve the problems of ginkgo flesh not being protected in time, difficult to use lactobacilli, and reproduction without effect, and achieve unique health benefits, good flavor, maintain color effect

Inactive Publication Date: 2007-08-15
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This kind of processing technology has the following disadvantages: 1), the ginkgo pulp that has been processed has not been protected in time, which will easily cause browning and affect the appearance; 2), the residue after ginkgo liquid filtration has not been enzymolyzed , such Ginkgo slurry has no effect on the growth and reproduction of Lactobacillus, because Ginkgo is rich in starch and protein, most of it precipitates at the bottom of the container after the sterilization process, and there are very few nutrients dispersed in the milk medium, so it is difficult to be milked. used by bacillus

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1, a kind of ginkgo yoghurt, the formula component of this ginkgo yoghurt is: 1 kg of ginkgo pulp soaked in water, 55 kg of fresh milk, 30 kg of purified water, 3 kg of Lactobacillus bulgaricus, 2 kg of Streptococcus thermophilus and 9 kg of white granulated sugar .

[0020] The ginkgo yoghurt of above-mentioned formula component, its processing technology is made up of following steps successively:

[0021] 1), get ginkgo fruit, shell and underwear, obtain the ginkgo pulp that has been processed; Use the solution of mass fraction 1% salt, 0.2% citric acid in time to do color-protecting treatment with above-mentioned ginkgo pulp for 10~30 minutes, in case browning ;

[0022] 2), soak the ginkgo pulp that above-mentioned procedure obtains with purified water until ginkgo pulp expands, and color becomes milky white by golden yellow, obtains the ginkgo pulp after being soaked in water;

[0023] 3), after taking above-mentioned 1kg ginkgo pulp soaked in water a...

Embodiment 2

[0031] Embodiment 2, a kind of ginkgo yoghurt, the formula component of this ginkgo yoghurt is: soaked ginkgo pulp 3kg, fresh milk 70kg, purified water 20kg, Lactobacillus bulgaricus 1kg, Streptococcus thermophilus 1kg and white granulated sugar 5kg .

[0032] The ginkgo yoghurt of above-mentioned formula component, its processing technology is made up of following steps successively:

[0033] 1), get ginkgo fruit, shell and underwear, obtain the ginkgo pulp that has been processed; Use the solution of mass fraction 1% salt, 0.2% citric acid in time to do color-protecting treatment with above-mentioned ginkgo pulp for 10~30 minutes, in case browning ;

[0034] 2), soak the ginkgo pulp that above-mentioned procedure obtains with purified water until ginkgo pulp expands, and color becomes milky white by golden yellow, obtains the ginkgo pulp after being soaked in water;

[0035] 3), after taking above-mentioned 3kg ginkgo pulp soaked in water and adding 12kg of pure water, use...

Embodiment 3

[0043] Embodiment 3, a kind of ginkgo yoghurt, the formula component of this ginkgo yoghurt is: 2 kg of ginkgo pulp soaked in water, 62 kg of fresh milk, 25 kg of purified water, 2 kg of Lactobacillus bulgaricus, 1.5 kg of Streptococcus thermophilus and white granulated sugar 7.5kg.

[0044] The ginkgo yoghurt of above-mentioned formula component, its processing technology is made up of following steps successively:

[0045] 1), get ginkgo fruit, shell and underwear, obtain the ginkgo pulp that has been processed; Use the solution of mass fraction 1% salt, 0.2% citric acid in time to do color-protecting treatment with above-mentioned ginkgo pulp for 10~30 minutes, in case browning ;

[0046] 2), soak the ginkgo pulp that above-mentioned procedure obtains with purified water until ginkgo pulp expands, and color becomes milky white by golden yellow, obtains the ginkgo pulp after being soaked in water;

[0047] 3), after taking above-mentioned 2kg ginkgo pulp soaked in water an...

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Abstract

A ginkgo-type sour milk with high nutritive value is prepared proportionally from the immersed-in-water ginkgo pulp, fresh milk, purified water, yoghourt lactobacillus, thermophilic streptococcus and granular white sugar. Its preparing process is also disclosed.

Description

technical field [0001] The invention relates to a ginkgo yoghurt and a processing method thereof. Background technique [0002] Ginkgo biloba, also known as ginkgo, is a precious tree species that integrates landscaping, medicine, food and materials. Ginkgo seed is a famous dried fruit, which contains a variety of biologically active nutrients. Every 100 grams of dried fruit contains 13.5g of protein, 3g of fat, 71g of carbohydrates, 19.5mg of calcium, 0.2mg of carotene, and a small amount of gibberellin and cytokinins etc. At present, various foods made of ginkgo kernels or leaves have become more and more popular, because in addition to being rich in nutrition and good in color and taste, it can also prevent diseases and protect health, and can treat high blood pressure, coronary heart disease, and angina pectoris. , cerebral vasospasm, etc. At the same time, the nutritional and health functions of fermented milk products have been accepted by people. [0003] A kind o...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/13A61K36/16
Inventor 李铎施佳慧张煜锋
Owner ZHEJIANG UNIV
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