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Method for removing bitter and astrigent taste of ginkgo extract and its use

A technology of ginkgo extract and ginkgo extract solution, which is applied in the field of ginkgo extract to remove bitterness and astringency, and can solve the problems of affecting the taste, restricting the application of ginkgo extract, and the bitterness and astringency of ginkgo extract.

Inactive Publication Date: 2004-12-15
易鹤翔
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Ginkgo biloba and ginkgo fruit are substances approved by the Ministry of Health that can be used in food and health food, but ginkgo extract has a strong bitter taste, which greatly affects the taste when added to food, which restricts the application of ginkgo extract in food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0007] Example 1: Dry 20kg of ginkgo leaves, add 250kg of water, stir and extract at 80°C for 2 hours, after filtration, add 10kg of β-cyclodextrin to the filtrate at a temperature of 70°C, continue to insulate and stir for 2 hours, then stop stirring for use. The extract after β-cyclodextrin inclusion treatment was added to 1000kg of flour to make noodles.

Embodiment 2

[0008] Example 2: dry 10kg of ginkgo leaves, add 120kg of water, stir and extract at 80°C for 1.5 hours, after filtration, add 20kg of β-cyclodextrin to the filtrate at a temperature of 70°C, continue to insulate and stir for 1.5-3 hours, stop stirring, and Set aside to cool. After filtering, the filter cake is dried and added to 300kg of sesame paste to obtain ginkgo leaf sesame paste.

Embodiment 3

[0009] Example 3: dry 4 kg of ginkgo leaves, add 80 kg of water, stir and extract at 70 ° C for 2.5 hours, after filtration, add 2.4 kg of β-cyclodextrin to the filtrate at a temperature of 70 ° C, stir and enclose for 2 hours, add 50 kg of sucrose, Add water to 1000kg of 1kg of Wangzijiao and 5kg of dry green tea extract to make ginkgo tea drink.

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PUM

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Abstract

Gingko extract is processed with cyclodextrin to eliminate its biter and astringent taste while maintaining the effective components, and the processed gingko extract may be added into food. The present invention has simple process and low cost, and adding the processed gingko extract into food or health product will not affect the taste of the food and health product.

Description

Technical field [0001] The invention relates to a method for removing bitterness and astringency of ginkgo extract and its application. Background technique [0002] Compounds such as ginkgo flavonoids and ginkgo lactones contained in ginkgo extract are active substances beneficial to the human body, which can dilate cardiovascular and cerebrovascular vessels, reduce blood lipids, improve blood supply to cardiovascular and cerebrovascular diseases, and are effective in preventing and treating cardiovascular and cerebrovascular diseases better substance. It is widely used in developed countries such as Europe and the United States, and it is also used more and more in China. Ginkgo biloba and ginkgo fruit are substances approved by the Ministry of Health that can be used in food and health food, but ginkgo extract has a strong bitter taste, which greatly affects the taste when added to food, which restricts the application of ginkgo extract in food . Contents of the inven...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/30
Inventor 易鹤翔
Owner 易鹤翔
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