Ginkgo fruit beverage and preparation method thereof

Abstract

The invention discloses a ginkgo fruit beverage and a preparation method thereof. The ginkgo fruit beverage comprises the following raw materials in percentage by mass: 10%-20% of ginkgo fruit powder, 2%-4% of ginkgo fruit polyphenol liposome, 0.03%-0.08% of carrageenan, 0.15%-0.35% of xanthan gum, 0.02%-0.08% of konjac glucomannan, 0.02%-0.08% of pectin, 0.05%-0.15% of sucrose fatty acid ester and the balance of water. The preparation method comprises the following steps: (1) crushing ginkgo fruits, dispersing the crushed ginkgo fruits in distilled water, carrying out membrane treatment to respectively obtain trapped fluid and effluent, and freeze-drying to obtain ginkgo fruit powder and ginkgo fruit polyphenol; (2) dissolving ginkgo nut polyphenol, soya bean lecithin and cholesterol in ethanol, performing rotary evaporation, adding ultrapure water of ginkgo nut polyphenol, emulsifying, performing ultrasonic treatment, and performing freeze drying to obtain ginkgo nut polyphenol liposome; and (3) weighing the raw materials, homogenizing, filling, sterilizing and cooling to obtain the ginkgo fruit beverage. The bitter taste of the gingko fruits is reduced, the functional components of the gingko fruits can be protected, and the health effect of the gingko fruits is exerted.

Description

Technical Field

[0001] The invention relates to the technical field of health beverages, and more particularly to a ginkgo nut beverage and a preparation method thereof. Background Art

[0002] Ginkgo is one of the oldest tree species in the world. Ginkgo fruit is rich in bioactive substances such as starch, protein, lipid, ginkgo flavonoids, ginkgo biflavonoids, and ginkgo terpene lactones. It has antioxidant activity, anti-cancer activity, treatment of asthma, cough and allergic inflammation, cardioprotective effect, and neuroprotective effect on neurovascular damage, and is used as a dietary supplement in many countries. However, the polyphenols in ginkgo fruit have a distinct bitter taste, which makes ginkgo fruit very unacceptable.

[0003] At present, a large number of studies have adopted methods to directly remove bitter substances, including enzymes, resin adsorption, membrane separation, ultrafiltration and microfiltration, which can remove part or all of the bitterness. However, studies have shown that it is these bitter substances that play a vital role in the health benefits of ginkgo nuts. If the bitter substances are directly removed, the biological activity of ginkgo nuts will be greatly reduced.

[0004] Therefore, how to reduce the unacceptable bitterness of ginkgo nut while protecting the bioactive substances in ginkgo nut and producing ginkgo nut products with minimal loss is an urgent problem that technicians in this field need to solve. Summary of the invention

[0005] In view of this, the object of the present invention is to provide a ginkgo nut beverage and a preparation method thereof, which can achieve the dual protection of maintaining the activity of ginkgo nut and reducing bitterness, effectively exert the health benefits of ginkgo nut, and solve the deficiencies in the prior art.

[0006] In order to achieve the above object, the present invention adopts the following technical solution:

[0007] A ginkgo nut beverage comprises the following raw materials in percentage by mass: 10%-20% of ginkgo nut powder, 2%-4% of ginkgo nut polyphenol liposome, 0.03%-0.08% of carrageenan, 0.15%-0.35% of xanthan gum, 0.02%-0.08% of konjac gum, 0.02%-0.08% of pectin and 0.05%-0.15% of sucrose fatty acid ester, and the balance is water.

[0008] Preferably, the composition comprises: 20% ginkgo nut powder, 2% ginkgo nut polyphenol liposome, 0.05% carrageenan, 0.25% xanthan gum, 0.05% konjac gum, 0.04% pectin, 0.10% sucrose fatty acid ester and 77.51% water.

[0009] Or, preferably: 14% ginkgo nut powder, 3% ginkgo nut polyphenol liposome, 0.07% carrageenan, 0.10% xanthan gum, 0.03% konjac gum, 0.06% pectin, 0.05% sucrose fatty acid ester and 82.69% water.

[0010] Or, preferably: 18% ginkgo nut powder, 3.8% ginkgo nut polyphenol liposome, 0.04% carrageenan, 0.15% xanthan gum, 0.02% konjac gum, 0.01% pectin, 0.10% sucrose fatty acid ester and 77.88% water.

[0011] Since the ginkgo nut beverage often has unstable conditions such as fat suspension, protein agglomeration and solid particle disintegration during the production and storage process, the present invention adds carrageenan, xanthan gum, konjac gum and pectin as stabilizers to the ginkgo nut beverage, and adds sucrose fatty acid ester as an emulsifier. The ginkgo nut beverage prepared in this way has good stability, thereby avoiding quality problems such as solid particle precipitation, fat suspension and thermal denaturation.

[0012] A method for preparing a ginkgo nut beverage comprises the following steps:

[0013] (1) Grinding ginkgo nut and dispersing it in distilled water, performing membrane treatment to obtain a retentate and an effluent, respectively, and freeze-drying to obtain ginkgo nut powder and ginkgo nut polyphenols;

[0014] (2) dissolving ginkgo biloba polyphenols, soybean lecithin and cholesterol in ethanol, rotary evaporating, adding ultrapure water containing ginkgo biloba polyphenols, emulsifying, ultrasonicating and freeze-drying to obtain ginkgo biloba polyphenol liposomes;

[0015] (3) Weighing various raw materials according to the mass percentage of the above-mentioned ginkgo nut beverage, homogenizing, filling, sterilizing, and cooling to obtain the ginkgo nut beverage.

[0016] Furthermore, in the above step (1), the mass ratio of ginkgo nut powder to distilled water is 1:10.

[0017] Furthermore, in the above step (1), the molecular weight cut-off of the membrane treatment is 1000Da and the time is 24h.

[0018] A further beneficial effect of the above method is that the bitter ginkgo polyphenols in the ginkgo nut can be separated from other components and collected through membrane treatment.

[0019] Furthermore, in the above step (2), the mass ratio of ginkgo biloba polyphenol, soy lecithin and cholesterol is 1:20:4; and in the ultrapure water of ginkgo biloba polyphenol, the mass ratio of ginkgo biloba polyphenol to ultrapure water is 1:3.

[0020] A further beneficial effect of the above method is that by adding soy lecithin and cholesterol and using liposome technology to encapsulate ginkgo polyphenols to form ginkgo polyphenol liposomes, the bitterness can be masked, thereby reducing the bitterness perception.

[0021] Furthermore, in the above step (2), the power of ultrasonic treatment is 400-600W, and the time is 10-20min.

[0022] A further beneficial effect of the above method is that the ultrasonic treatment helps to effectively embed the ginkgo polyphenols into the liposomes to form the ginkgo polyphenol liposomes.

[0023] Furthermore, in the above step (3), the homogenization equipment is a high-pressure homogenizer, the pressure is 30 MPa, the time is 3 min, and the number of times is 2 times; the sterilization equipment is a vertical pressure steam sterilizer, the temperature is 110°C, and the time is 10 min.

[0024] A further beneficial effect of the above method is that, through homogenization, all materials are ensured to be evenly and stably dispersed in the beverage, and the viscosity value of the beverage is ensured to be (500±20)-(1000±20).

[0025] It can be seen from the above technical solution that compared with the prior art, the beneficial effects of the present invention are as follows:

[0026] 1. The present invention uses membrane separation technology to separate the bitter substances (polyphenol active ingredients) in ginkgo nuts, and then uses liposome technology to embed the polyphenol bitter substances and add them back into the beverage to prepare a turbid ginkgo nut beverage that is free of bitterness and retains active ingredients. This not only reduces the bitterness of ginkgo nuts, but also protects the effective ingredients of ginkgo nuts and exerts their health effects.

[0027] 2. The turbid ginkgo nut beverage of the present invention, which is free of bitterness and retains active ingredients, is milky white, has no sediment, no stratification, has the characteristic aroma of ginkgo nut, has a delicate taste, moderate consistency, is smooth and refreshing, and has no bitterness. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] Figure 1 The viscosity change of the ginkgo fruit beverage after refrigeration in Example 1;

[0029] Figure 2 The appearance change of the ginkgo fruit beverage after refrigeration in Example 1;

[0030] Figure 3 is the bitterness value of the ginkgo nut beverage in Example 1 and the comparative example;

[0031] Figure 4 The activity of the ginkgo nut beverage of Example 1 and the comparative example. DETAILED DESCRIPTION

[0032] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0033] Example 1

[0034] Ginkgo nut beverage, comprising the following raw materials in mass: 20 kg of ginkgo nut powder, 2 kg of ginkgo nut polyphenol liposomes, 0.05 kg of carrageenan, 0.25 kg of xanthan gum, 0.05 kg of konjac gum, 0.04 kg of pectin, 0.10 kg of sucrose fatty acid ester and 77.51 kg of water;

[0035] The preparation method of the ginkgo nut beverage specifically comprises the following steps:

[0036] (1) Ginkgo biloba fruit was crushed and dispersed in distilled water at a mass ratio of 1:10, and treated with a 1000Da membrane for 24 hours to obtain a retentate and an effluent, respectively, which were freeze-dried to obtain ginkgo biloba fruit powder and ginkgo biloba polyphenols;

[0037] (2) dissolving ginkgo biloba polyphenols, soy lecithin and cholesterol in a mass ratio of 1:20:4 in ethanol, rotary evaporation, adding ultrapure water in a mass ratio of ginkgo biloba polyphenols of 1:3, emulsifying, ultrasonic treatment at 400 W for 20 min, and freeze drying to obtain ginkgo biloba polyphenol liposomes;

[0038] (3) Weigh the raw materials according to the mass of the above-mentioned ginkgo nut beverage to ensure that the viscosity of the beverage is 800±15, homogenize it with a high-pressure homogenizer at 30 MPa for 3 minutes, repeat it twice, then fill it, sterilize it in a vertical pressure steam autoclave at 110°C for 10 minutes, and cool it to obtain the ginkgo nut beverage.

[0039] Example 2

[0040] Ginkgo nut beverage, comprising the following raw materials in weight: 14 kg of ginkgo nut powder, 3 kg of ginkgo nut polyphenol liposomes, 0.07 kg of carrageenan, 0.10 kg of xanthan gum, 0.03 kg of konjac gum, 0.06 kg of pectin, 0.05 kg of sucrose fatty acid ester and 82.69 kg of water;

[0041] The preparation method of the ginkgo nut beverage specifically comprises the following steps:

[0042] (1) Ginkgo biloba fruit was crushed and dispersed in distilled water at a mass ratio of 1:10, and treated with a 1000Da membrane for 24 hours to obtain a retentate and an effluent, respectively, which were freeze-dried to obtain ginkgo biloba fruit powder and ginkgo biloba polyphenols;

[0043] (2) dissolving ginkgo biloba polyphenols, soy lecithin and cholesterol in a mass ratio of 1:20:4 in ethanol, rotary evaporation, adding ultrapure water in a mass ratio of ginkgo biloba polyphenols of 1:3, emulsifying, ultrasonic treatment at 500W for 15min, and freeze drying to obtain ginkgo biloba polyphenol liposomes;

[0044] (3) Weigh the raw materials according to the mass of the above-mentioned ginkgo nut beverage to ensure that the viscosity of the beverage is 850±18, homogenize it with a high-pressure homogenizer at 30 MPa for 3 minutes, repeat it twice, then fill it, sterilize it in a vertical pressure steam autoclave at 110°C for 10 minutes, and cool it to obtain the ginkgo nut beverage.

[0045] Example 3

[0046] Ginkgo nut beverage, comprising the following raw materials in mass: 18 kg of ginkgo nut powder, 3.8 kg of ginkgo nut polyphenol liposomes, 0.04 kg of carrageenan, 0.15 kg of xanthan gum, 0.02 kg of konjac gum, 0.01 kg of pectin, 0.10 kg of sucrose fatty acid ester and 77.88 kg of water;

[0047] The preparation method of the ginkgo nut beverage specifically comprises the following steps:

[0048] (1) Ginkgo biloba fruit was crushed and dispersed in distilled water at a mass ratio of 1:10, and treated with a 1000Da membrane for 24 hours to obtain a retentate and an effluent, respectively, which were freeze-dried to obtain ginkgo biloba fruit powder and ginkgo biloba polyphenols;

[0049] (2) dissolving ginkgo biloba polyphenols, soy lecithin and cholesterol in a mass ratio of 1:20:4 in ethanol, rotary evaporation, adding ultrapure water in a mass ratio of ginkgo biloba polyphenols of 1:3, emulsifying, ultrasonic treatment at 600 W for 10 min, and freeze drying to obtain ginkgo biloba polyphenol liposomes;

[0050] (3) Weigh the raw materials according to the mass of the above-mentioned ginkgo nut beverage to ensure that the viscosity of the beverage is 825±12, homogenize it with a high-pressure homogenizer at 30 MPa for 3 min, repeat 2 cycles, then fill it, sterilize it in a vertical pressure steam autoclave at 110°C for 10 min, and cool it to obtain the ginkgo nut beverage.

[0051] Comparative Example

[0052] Ginkgo nut beverage, comprising the following raw materials in mass: 22 kg of ginkgo nut powder, 0.05 kg of carrageenan, 0.25 kg of xanthan gum, 0.05 kg of konjac gum, 0.04 kg of pectin, 0.10 kg of sucrose fatty acid ester and 77.51 kg of water;

[0053] The preparation method of the ginkgo nut beverage specifically comprises the following steps:

[0054] (1) crushing ginkgo nuts and freeze-drying them to obtain ginkgo nut powder;

[0055] (2) Weigh the raw materials according to the mass of the above-mentioned ginkgo nut beverage to ensure that the viscosity of the beverage is 800±15, homogenize it with a high-pressure homogenizer at 30 MPa for 3 minutes, repeat it twice, then fill it, sterilize it in a vertical pressure steam autoclave at 110°C for 10 minutes, and cool it to obtain the ginkgo nut beverage.

[0056] Performance Testing

[0057] 1. Stability and sensory tests

[0058] The ginkgo fruit beverage prepared in Example 1 was refrigerated, and its viscosity (stability) was tested on days 0, 7, 14 and 21 after refrigeration, and its appearance was observed and its taste was tasted. Figure 1-2 shown.

[0059] Depend on Figure 1-2 It can be seen that under the refrigerated environment of 21 days, the viscosity of the ginkgo nut beverage does not change much over time; the appearance is well maintained without stratification; the taste is delicate, the consistency is moderate, and it is smooth and refreshing.

[0060] The above experiments show that the ginkgo nut beverage of the present invention has good stability and sensory perception.

[0061] 2. Bitterness test

[0062] The bitterness values ​​of the ginkgo fruit beverages prepared in Example 1 and the comparative example were analyzed using an electronic tongue. Figure 3 shown.

[0063] Depend on Figure 3 It can be seen that the bitterness value of the ginkgo nut beverage prepared in Example 1 is significantly reduced compared with the ginkgo nut beverage prepared in the comparative example, and the bitterness value is close to 0. In addition, the sensory evaluation also confirmed that it has no bitterness.

[0064] 3. Antioxidant activity test

[0065] The ginkgo fruit beverages prepared in Example 1 and the comparative example were respectively tested for their DPPH scavenging ability, iron reducing ability and hydroxyl radical scavenging ability. Figure 4 shown.

[0066] Depend on Figure 4 It can be seen that the DPPH free radical scavenging ability, iron reducing ability and hydroxyl free radical scavenging ability of the ginkgo nut beverage prepared in Example 1 are equivalent to those of the ginkgo nut beverage prepared in the comparative example.

[0067] The above experiments show that the present invention maintains the activity of ginkgo fruit.

[0068] The above description of the disclosed embodiments enables one skilled in the art to implement or use the present invention. Various modifications to these embodiments will be apparent to one skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention will not be limited to the embodiments shown herein, but rather to the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A ginkgo fruit beverage, characterized in that: The invention comprises the following raw materials in percentage by mass: 10%-20% of ginkgo nut powder, 2%-4% of ginkgo nut polyphenol liposome, 0.03%-0.08% of carrageenan, 0.15%-0.35% of xanthan gum, 0.02%-0.08% of konjac gum, 0.02%-0.08% of pectin and 0.05%-0.15% of sucrose fatty acid ester, and the balance is water.

2. A ginkgo fruit beverage according to claim 1, characterized in that: The invention comprises the following raw materials in percentage by mass: 20% of ginkgo nut powder, 2% of ginkgo nut polyphenol liposome, 0.05% of carrageenan, 0.25% of xanthan gum, 0.05% of konjac gum, 0.04% of pectin, 0.10% of sucrose fatty acid ester and 77.51% of water.

3. A ginkgo fruit beverage according to claim 1, characterized in that: The invention comprises the following raw materials in percentage by weight: 14% of ginkgo nut powder, 3% of ginkgo nut polyphenol liposome, 0.07% of carrageenan, 0.10% of xanthan gum, 0.03% of konjac gum, 0.06% of pectin, 0.05% of sucrose fatty acid ester and 82.69% of water.

4. A ginkgo fruit beverage according to claim 1, characterized in that: The invention comprises the following raw materials in percentage by weight: 18% of ginkgo nut powder, 3.8% of ginkgo nut polyphenol liposome, 0.04% of carrageenan, 0.15% of xanthan gum, 0.02% of konjac gum, 0.01% of pectin, 0.10% of sucrose fatty acid ester and 77.88% of water.

5. A method for preparing a ginkgo nut beverage, characterized in that: The specific steps include: (1) Grinding ginkgo nut and dispersing it in distilled water, performing membrane treatment to obtain a retentate and an effluent, respectively, and freeze-drying to obtain ginkgo nut powder and ginkgo nut polyphenols; (2) dissolving ginkgo biloba polyphenols, soybean lecithin and cholesterol in ethanol, rotary evaporating, adding ultrapure water containing ginkgo biloba polyphenols, emulsifying, ultrasonicating and freeze-drying to obtain ginkgo biloba polyphenol liposomes; (3) Weigh the raw materials according to the mass percentage of the ginkgo nut beverage according to any one of claims 1 to 4, homogenize, fill, sterilize and cool to obtain the ginkgo nut beverage.

6. The method for preparing a ginkgo fruit beverage according to claim 5, characterized in that: In step (1), the mass ratio of the ginkgo nut powder to distilled water is 1:

10.

7. The method for preparing a ginkgo fruit beverage according to claim 5, characterized in that: In step (1), the molecular weight cutoff of the membrane treatment is 1000Da and the time is 24h.

8. The method for preparing a ginkgo fruit beverage according to claim 5, characterized in that: In step (2), the mass ratio of the ginkgo polyphenol, soy lecithin and cholesterol is 1:20:4; in the ultrapure water of the ginkgo polyphenol, the mass ratio of the ginkgo polyphenol to the ultrapure water is 1:

3.

9. The method for preparing a ginkgo fruit beverage according to claim 5, characterized in that: In step (2), the power of the ultrasonic treatment is 400-600W, and the time is 10-20min.

10. The method for preparing a ginkgo fruit beverage according to claim 5, characterized in that: In step (3), the homogenization equipment is a high-pressure homogenizer with a pressure of 30 MPa, a time of 3 min, and a number of times of 2 times; the sterilization equipment is a vertical pressure steam sterilizer with a temperature of 110° C. and a time of 10 min.

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