Gingko jelly with neuromodulation function and preparation method thereof

Abstract

The invention relates to the field of food engineering, and particularly discloses a gingko jelly with a nerve regulation function and a preparation method thereof.The gingko is treated to remove harmful substances such as ginkgolic acid, toxic and side effects are avoided, the quality of gingko is not damaged, meanwhile, the activity of active substances can be reserved, and the gingko jelly is prepared by compounding the gingko with other raw materials. A system matrix formed by starch and gel of the gingko jelly can solve the problem that active substances are prone to oxidation and inactivation, the storage life of food is prolonged, the gingko jelly better conforms to the health concept compared with use of food preservatives at present, traditional Chinese medicine hydrolysate is added, the taste and texture of the gingko jelly can be improved, and meanwhile the gingko jelly is good in taste and taste. The gingko jelly prepared by the preparation method disclosed by the invention is bright in color, rich in taste and smooth in texture, and has a relatively good nerve regulation effect.

Description

Technical Field

[0001] The invention belongs to the technical field of food engineering, and particularly relates to a ginkgo jelly with a nerve regulating function and a preparation method thereof. Background Art

[0002] Ginkgo (Gingobiloba) is a perennial tree of the genus Ginkgo. Its leaves, seeds and outer seed coat all contain medicinal ingredients. It is called "a living fossil with treasures all over the body". The medicinal effects of ginkgo were first recorded in "Shennong's Herbal Classic". Traditional Chinese medicine believes that ginkgo leaves and fruits are sweet, bitter, astringent and neutral in nature. The leaves have the effects of promoting blood circulation and nourishing the heart, astringing the lungs and astringing the intestines; the seeds have the effects of moistening the lungs, relieving asthma, relieving coughs, and sobering up. Ginkgo was listed as a food and medicine homologous substance in 2002. Modern research shows that ginkgo contains a variety of active ingredients, such as pyridoxines, terpenoids and phenolic acids. The local ginkgo fruit in Nanxiong is a good product that is both edible and medicinal with its excellent characteristics such as early maturity, large grains, thin and white shells, hidden germs (accounting for 2.6% of the net weight of ginkgo grains), and no bitterness and toxicity. It has great industrial potential.

[0003] Alzheimer's disease (AD), also known as primary senile dementia, is a hereditary and sporadic neurodegenerative disease associated with aging. Its typical manifestation is amnestic cognitive impairment, which is irreversible and fatal. Studies have shown that by 2050, the number of AD patients worldwide will exceed 100 million, and the number of AD patients in Asia will reach 62.8 million. Angiotensin Converting Enzyme (ACE) inhibitors can block the conversion of AngI to AngII, and at the same time block AngII from acting on AngII-1 receptors, thereby reducing adverse reactions caused by neuronal apoptosis and effectively delaying neurodegenerative lesions. However, AChE and ACE inhibitors have side effects and are expensive, so people have begun to pay attention to preventing and treating AD through food intake. In addition, the active substances contained in food are easily metabolized and tolerated by the human body, reducing the occurrence of side effects. Therefore, developing a food with health benefits prepared with functional materials such as ginkgo as raw materials is of great significance for the development of functional foods that can alleviate AD. However, at present, ginkgo is not a food that can be eaten too much even if it is cooked because it contains substances that are harmful to health, such as ginkgolic acid. In addition, the current preparation process of functional foods is likely to cause activity loss and nutrient loss to nutrients and active substances. Functional foods have the problem of not being effective. Therefore, solving the above problems is of great significance for the development of ginkgo-related products and functional foods. Summary of the invention

[0004] In view of the above problems, the object of the present invention is to provide a ginkgo jelly with neuromodulatory function and a preparation method thereof.

[0005] The technical contents of the present invention are as follows:

[0006] The present invention provides a method for preparing ginkgo jelly with nerve regulation function, comprising the following steps:

[0007] Step 1: Soak Tremella and peach gum to remove impurities, pre-treat ginkgo, and select wolfberry and osmanthus for later use;

[0008] The pretreatment is to subject the ginkgo to ultra-high pressure treatment, wind-shell it, boil it in a composite alkaline salt solution for 8-12 minutes, soak it for 2-4 days, and quickly freeze it for later use;

[0009] The composite alkali salt solution is an aqueous solution with a concentration of 15-25% and containing baking soda, hyaluronate and oligosaccharide in a mass ratio of 11-15:1-3:2-5; the oligosaccharide can improve the water solubility of ginkgolic acid, and the hyaluronate can promote the precipitation of toxic and side effect substances and shorten the detoxification time;

[0010] The ultra-high pressure treatment is to treat the ginkgo at a pressure of 340-360 MPa for 14-16 minutes;

[0011] Step 2: Mix Tremella fuciformis with Chinese medicine hydrolysate, add peach gum, add rock sugar and boil for 80-100 minutes, then add ginkgo and boil for 18-22 minutes;

[0012] The Chinese medicine hydrolysate is prepared by breaking the wall of Poria cocos, licorice and Ziziphus jujuba seeds in a mass ratio of 2-5:4-7:11-15, adding enzyme solution for hydrolysis at a solid-liquid ratio of 1:6-10 g / mL, grinding, filtering, and further removing impurities through carbon dioxide supercritical extraction, and then adding water to the filtrate to dilute the volume to 10-14 times; the hydrolysate contains active substances such as terpenes and saponins that can regulate immunity and calm nerves, and contains polysaccharides, fatty oils and other substances that can improve the taste of ginkgo jelly;

[0013] The enzyme solution is a 5-9% zinc lactate solution containing 0.3-0.5% cellulase, 0.1-0.3% flavor protease and 0.3-0.5% pectinase; wherein the zinc lactate solution is obtained by mixing zinc lactate and water. Multiple enzymes can decompose and extract active substances from traditional Chinese medicine, while reducing bitter and toxic components, and zinc lactate can promote enzymolysis and improve taste;

[0014] The hydrolysis condition is constant temperature hydrolysis at a temperature of 30-40°C for 80-90 minutes;

[0015] Step 3: After the ginkgo jelly is cooled, it is put into a high-pressure sterilization bag and wolfberry and osmanthus are added at the same time, and the bag is sealed after plasma treatment and reverse pressure sterilization is performed;

[0016] The back pressure sterilization is carried out at 110-130°C and 0.1-0.12MPa for 15-25min;

[0017] The plasma treatment is to subject the ginkgo jelly to cold plasma treatment, the voltage of the plasma treatment is 50-100 kV, the frequency is 20-30 Hz, the power is 35-40 kW, and the treatment time is 10-20 min; the plasma treatment can increase the cross-linking degree of the gel, improve the taste and improve the stability of the active ingredients.

[0018] The ginkgo jelly comprises the following components: 3-5 parts of ginkgo, 8-14 parts of tremella, 8-16 parts of peach gum, 4-5 parts of crystal sugar, 40-60 parts of traditional Chinese medicine hydrolyzate, 1-3 parts of wolfberry, and 0.4-0.6 parts of osmanthus;

[0019] The ginkgo jelly comprises the following components: 4 parts of ginkgo, 11 parts of white fungus, 12 parts of peach gum, 4 parts of crystal sugar, 50 parts of traditional Chinese medicine hydrolyzate, 2 parts of wolfberry, and 0.5 parts of osmanthus.

[0020] The beneficial effects of the present invention are as follows: the ginkgo jelly with nerve regulation function disclosed by the present invention is a food with rich nutrition and good taste obtained by compounding ginkgo and other functional food and medicine homologous raw materials. The ginkgo jelly of the present invention has uniform color, smooth texture, small loss of pulp flavor and high soluble solid content, and can be stored for more than 6 months without deterioration;

[0021] The invention also discloses a preparation method of ginkgo jelly with nerve regulation function, wherein ginkgo is firstly processed to remove harmful substances such as ginkgolic acid, which has no toxic side effects and can retain the activity of active substances without damaging the quality of ginkgo, and the ginkgo jelly is prepared by compounding with other raw materials, and the ginkgo jelly is subjected to plasma treatment. The system matrix formed by the starch and gel of the ginkgo jelly can solve the problem of easy oxidation and inactivation of active substances, and improve the shelf life of food. Compared with the current reliance on the use of food preservatives, it is more in line with the health concept, wherein the addition of traditional Chinese medicine hydrolyzate can increase the taste and texture of the ginkgo jelly and improve its health care effect. The ginkgo jelly prepared by the invention has bright color and rich taste. The invention discloses a preparation method for a jelly having a smooth texture and good neuroregulatory effect. The ginkgo is first processed to remove harmful substances such as ginkgolic acid, which has no toxic side effects and can retain the activity of active substances without damaging the quality of the ginkgo. The jelly is compounded with other raw materials to prepare the ginkgo jelly. The system matrix formed by the starch and gel of the ginkgo jelly can solve the problem of easy oxidation and inactivation of active substances and improve the shelf life of the food. Compared with the current reliance on the use of food preservatives, the ginkgo jelly is more in line with the concept of health. The addition of traditional Chinese medicine hydrolyzate can increase the taste and texture of the ginkgo jelly while improving its health care effect. The ginkgo jelly prepared by the invention has bright color, rich taste, smooth texture and good neuroregulatory effect. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 The electron microscope images of the ginkgo obtained in Example 1 and Comparative Example 1 are shown. DETAILED DESCRIPTION

[0023] The present invention is further described in detail below through specific implementation cases. It should be understood that these embodiments are only used to illustrate the present invention and are not used to limit the scope of protection of the present invention. After reading the present invention, various equivalent forms of modifications to the present invention by those skilled in the art are all within the scope of the claims attached to this application.

[0024] Unless otherwise specified, all raw materials and reagents of the present invention are raw materials and reagents from the conventional market.

[0025] Example 1

[0026] Preparation method of ginkgo jelly with nerve regulation function

[0027] Step 1: Pick Tremella and peach gum, soak and remove impurities, and select wolfberry and osmanthus for later use;

[0028] Pick the ginkgo for pretreatment: treat the ginkgo for 15 minutes under ultra-high pressure at a pressure of 350 MPa, dehull it with wind power, boil it for 10 minutes with a 20% aqueous solution containing baking soda, hyaluronate and oligosaccharide in a mass ratio of 13:2:3, soak it for 3 days, and quickly freeze it for later use;

[0029] Step 2: Mix 11 parts of Tremella fuciformis with 50 parts of traditional Chinese medicine hydrolyzate, add 12 parts of peach gum, add 5 parts of rock sugar, boil for 90 minutes, then add 4 parts of ginkgo and boil for 20 minutes to obtain ginkgo jelly;

[0030] The Chinese medicine hydrolysate is a mixture of Poria cocos, licorice and Ziziphus jujuba seeds in a mass ratio of 3:6:13, which are crushed and pulverized, and a 7% zinc lactate solution containing 0.4% cellulase, 0.2% flavor protease and 0.4% pectinase is added at a solid-liquid ratio of 1:8 g / mL, and the mixture is hydrolyzed at 35° C. for 85 minutes, and then ground, filtered, extracted with carbon dioxide supercritical fluid, filtered and further impurities removed, and then water is added to the filtrate to dilute the volume to 12 times to obtain the hydrolysate;

[0031] Step 3: After the ginkgo jelly is cooled, it is put into a high-pressure sterilization bag and 2 parts of wolfberry and 0.5 parts of osmanthus are added at the same time. It is treated with cold plasma for 18 minutes at a voltage of 80 kV, a frequency of 25 Hz, and a power of 38 kW. After sealing, it is treated at 120°C and 0.11 MPa for 20 minutes for reverse pressure sterilization to obtain the ginkgo jelly product.

[0032] Example 2

[0033] Preparation method of ginkgo jelly with nerve regulation function

[0034] Step 1: Pick Tremella and peach gum, soak and remove impurities, and select wolfberry and osmanthus for later use;

[0035] Pick the ginkgo for pretreatment: treat the ginkgo with ultra-high pressure at a pressure of 340 MPa for 14 minutes, and after wind-driven shelling, boil it in a 15% aqueous solution containing baking soda, hyaluronate and oligosaccharide in a mass ratio of 11:1:2 for 8 minutes, soak it for 2 days, and quickly freeze it for later use;

[0036] Step 2: Mix 8 parts of Tremella fuciformis with 40 parts of traditional Chinese medicine hydrolyzate, add 8 parts of peach gum, add 4 parts of crystal sugar, boil for 80 minutes, then add 3 parts of ginkgo and boil for 18 minutes to obtain ginkgo jelly;

[0037] The Chinese medicine hydrolysate is prepared by breaking the wall and crushing Poria cocos, licorice and Ziziphus jujuba seeds in a mass ratio of 2:4:11, adding a 3wt% zinc lactate solution containing 0.3% cellulase, 0.1% flavor protease and 0.3% pectinase in a solid-liquid ratio of 1:6g / mL, and hydrolyzing at a constant temperature of 30°C for 80 minutes, grinding, filtering, extracting with carbon dioxide supercritically, filtering to further remove impurities, and then adding water to the filtrate to dilute the volume to 10 times to obtain the hydrolysate;

[0038] Step 3: After cooling the ginkgo jelly, put it into a high-pressure sterilization bag and add 1 part of wolfberry and 0.4 parts of osmanthus at the same time. Perform cold plasma treatment for 10 minutes at a voltage of 50 kV, a frequency of 20 Hz, and a power of 35 kW. After sealing, perform reverse pressure sterilization at 110°C and 0.1 MPa for 15 minutes to obtain the ginkgo jelly product.

[0039] Example 3

[0040] Preparation method of ginkgo jelly with nerve regulation function

[0041] Step 1: Pick Tremella and peach gum, soak and remove impurities, and select wolfberry and osmanthus for later use;

[0042] Pick the ginkgo for pretreatment: treat the ginkgo for 16 minutes under ultra-high pressure at a pressure of 360 MPa, dehull it with wind power, boil it for 12 minutes with a 25% aqueous solution containing baking soda, hyaluronate and oligosaccharide in a mass ratio of 15:3:5, soak it for 4 days, and freeze it for later use;

[0043] Step 2: Mix 14 parts of Tremella fuciformis with 60 parts of traditional Chinese medicine hydrolyzate, add 16 parts of peach gum, add 6 parts of rock sugar and boil for 100 minutes, then add 5 parts of ginkgo and boil for 22 minutes to obtain ginkgo jelly.

[0044] The Chinese medicine hydrolysate is a mixture of Poria cocos, licorice and Ziziphus jujuba seeds in a mass ratio of 5:7:15, which are crushed and pulverized, and a 9% zinc lactate solution containing 0.5% cellulase, 0.3% flavor protease and 0.5% pectinase is added at a solid-liquid ratio of 1:10 g / mL, and the mixture is hydrolyzed at a constant temperature of 40° C. for 90 minutes, and then ground, filtered, extracted with carbon dioxide supercritical fluid, filtered to further remove impurities, and then water is added to the filtrate to dilute the volume to 14 times to obtain the hydrolysate;

[0045] Step 3: After cooling the ginkgo jelly, put it into a high-pressure sterilization bag and add 3 parts of wolfberry and 0.6 parts of osmanthus at the same time. Perform cold plasma treatment at a voltage of 100 kV, a frequency of 30 Hz, and a power of 40 kW for 20 minutes. After sealing, perform reverse pressure sterilization at 130°C and 0.12 MPa for 25 minutes to obtain the ginkgo jelly product.

[0046] Comparative Example 1

[0047] The difference between Comparative Example 1 and Example 1 is that the pretreatment method of ginkgo in Comparative Example 1 is to steam the ginkgo for 10 minutes, then soak it in cold water, peel it, remove the membrane, and then wash it, and the rest remains unchanged.

[0048] Comparative Example 2

[0049] The difference between Comparative Example 2 and Example 1 is that in Comparative Example 2, no Chinese medicine hydrolyzate is added, but an equal amount of water is added, and the other contents remain unchanged.

[0050] Comparative Example 3

[0051] The difference between Comparative Example 3 and Example 1 is that, in Comparative Example 3, the ginkgo jelly is not subjected to plasma treatment, and the other aspects remain unchanged.

[0052] 1. Effects of different pretreatment methods on ginkgo texture

[0053] The microstructure of the ginkgo leaves treated in Example 1 and Comparative Example 1 was scanned by electron microscope. The test results are as follows: Figure 1 As shown, the left picture and the right picture are the ginkgo obtained in comparative example 1 and embodiment 1 respectively. It can be seen that the ginkgo pulp cells obtained by the treatment method of the present invention are compact, less damaged, and have better quality and texture.

[0054] 2. Sensory Evaluation of Ginkgo Jelly

[0055] Eight students were randomly selected to perform sensory tasting and scoring on the ginkgo jelly prepared in the embodiment and the six comparative examples according to Table 1.

[0056] Table 1 Sensory evaluation table

[0057]

[0058]

[0059] The sensory evaluation results of the ginkgo jelly prepared in the examples and comparative examples are shown in Table 2

[0060] Table 2 Sensory evaluation of Ginkgo jelly

[0061]

[0062] As can be seen from Table 2, the sensory evaluation of the ginkgo jelly prepared in the embodiment is the highest. As can be seen from Comparative Example 1, the high-pressure treatment and composite alkali salt solution immersion of ginkgo in the present invention can retain the structure of ginkgo, and the prepared ginkgo jelly has a good taste. As can be seen from Comparative Example 2, the traditional Chinese medicine hydrolyzate of the present invention can improve the taste. As can be seen from Comparative Example 3, the plasma treatment of ginkgo jelly in the present invention can improve the texture of ginkgo jelly.

[0063] 3. Evaluation of Antioxidant Activity in Vitro

[0064] DPPH scavenging ability and total antioxidant capacity were used as in vitro antioxidant models, and ascorbic acid was used as a control. 50 The value indicates the DPPH scavenging ability, IC 50 The smaller the value, the stronger the antioxidant capacity. Ginkgo biloba ethanol extract and water extract were prepared respectively, and their antioxidant properties were used to reflect the antioxidant activity of Ginkgo biloba jelly.

[0065] Sample solution preparation: Preparation of Ginkgo biloba water extract: Take 30g of Ginkgo biloba and add 90mL of distilled water to homogenize and freeze-dry, take 50mg to prepare a 25mg / mL solution, add 2mL of water and heat at 80℃ for 10min, centrifuge and take the supernatant extract and add water to make it 2mL;

[0066] Preparation of alcohol extract: Take 30g of Ginkgo and add 90mL of distilled water to homogenize and freeze-dry. Take 50mg to prepare a 25mg / mL solution, add 2mL of anhydrous ethanol, heat at 80℃ for 10min, centrifuge at 15℃, take the supernatant and concentrate to dryness under reduced pressure, add the same volume of 10% ethanol to make up to 2mL.

[0067] Preparation of ascorbic acid solution: Accurately weigh 5 g of ascorbic acid, put it into a beaker and dissolve it with distilled water, make up to volume in a 50 mL volumetric flask, and store it away from light.

[0068] Preparation of sample extract: Grind the ginkgo jelly of the example and the comparative example into a paste, transfer it to a centrifuge tube, centrifuge it at 3000 r / min for 20 min, take the supernatant, transfer it to a 1000 mL volumetric flask, make up to volume, and refrigerate it for later use.

[0069] (1) Determination of DPPH scavenging ability

[0070] Accurately measure 100 μL of the test solution and 100 μL 2 ×10-4 The DPPH solution was mixed and reacted in the dark for 30 minutes, and then the absorbance was measured at 517 nm. IC was calculated based on the absorbance. 50 The DPPH clearance rate of the sample was calculated according to formula (a):

[0071] (a)DPPH(%)=(A1-A+A0) / A1×100%

[0072] Where: A0: absorbance of blank group; A: absorbance of sample group; A1: absorbance of negative control group. The test results are shown in Table 3.

[0073] Table 3 Antioxidant activity of Ginkgo Jelly

[0074]

[0075] It can be seen from Table 3 that the antioxidant effect of the ginkgo jelly of the present invention is stronger than that of the ginkgo water extract and the ginkgo alcohol extract, and is comparable to the antioxidant effect of ascorbic acid.

[0076] IV. Activity inhibition test of ACE enzyme and AChE enzyme

[0077] ACE enzyme activity detection test: 20 μL of 0.1U / mL ACE was placed in an ELISA plate, and 40 μL of 80mmol / L hydroxyethylpiperazineethanesulfonic acid buffer (pH 8.3) and sample solutions of the embodiment and comparative example with a mass concentration of 15 mg / mL were added to the control well and the sample well, respectively (the sample extract obtained in Experiment 3 was mixed with 0.1mol / L boric acid buffer at pH 8.3), and finally 50 μL of preheated 1mmol / L FAPGG was added to each well, and the mixture was immediately mixed. The initial absorbance of the control well and the sample well was measured at a wavelength of 340nm, and then the absorbance was measured again at 37°C in the dark for 30min. The measurement was repeated 3 times for each sample, and the calculation method of the sample ACE inhibition rate was: (1-ΔA1 / ΔA0)×100%;

[0078] The ΔA1 sample and ΔA0 control represent the change values ​​of absorbance measured twice in the sample group and the blank group, respectively. The test results are shown in Table 4.

[0079] AChE enzyme activity detection experiment, experimental method: use a UV-visible spectrophotometer to measure the change in sample absorbance at a wavelength of 412nm to calculate the enzyme activity; the sample extract prepared in experiment three is prepared into a 20μmol / mL DMSO solution, and 1mL of the initial reaction system contains 0.02unit acetylcholinesterase, 10μL 3mg / ml thioacetylcholine iodide (ATOH), 10μL DTNB color developer, and 10μL DMSO. Take an appropriate amount of enzyme, add blank DMSO solution and sample DMSO solution, add 10 μL of color developer, mix well, let stand, add ATOH and mix well, and detect its absorbance at a wavelength of 412 nm; calculate the enzyme activity: inhibition rate (%) = [(A0-A) / A0] × 100%, where A0 is the absorbance change value when adding blank DMSO, A is the absorbance change value of the sample, and the enzyme activity inhibition rate is obtained. The measurement was repeated three times, and the results were expressed as mean ± standard deviation. The results are shown in Table 4.

[0080] Table 4 Inhibition rate of ACE and AChE

[0081]

[0082] It can be seen from Table 4 that the ginkgo jelly prepared by the present invention has a high inhibition rate on ACE enzyme, and at the same time has a strong AChE inhibition ability, and has a good neuromodulatory effect. Combined with the antioxidant effect of the ginkgo jelly in Table 1, it can be seen that the product of the present invention can prevent and treat AD;

[0083] In combination with Table 3 and Table 4, it can be seen from Comparative Example 1 that the present invention pre-treats the ginkgo jelly, detoxifies the ginkgo by physical energy shelling and composite solution, improves the retention of active substances, and the prepared ginkgo jelly has the antioxidant and neuromodulatory properties of ginkgo; it can be seen from Comparative Example 2 that the traditional Chinese medicine hydrolyzate added in the preparation process of the ginkgo jelly of the present invention contains active ingredients that improve the performance of the ginkgo jelly, and the texture of the ginkgo jelly can well stabilize and protect the activity; it can be seen from Comparative Example 3 that the present invention can promote the formation of a cross-linking system of starch and gel and improve its stabilizing effect by plasma treatment of the ginkgo jelly.

Claims

1. A method for preparing ginkgo jelly with nerve regulation function, characterized in that: The following steps are involved: Step 1: Soak Tremella and peach gum to remove impurities, pre-treat ginkgo, and select wolfberry and osmanthus for later use; Step 2: Mix Tremella fuciformis with the Chinese medicine hydrolyzate, add peach gum, add rock sugar and boil for 80-100 minutes, then add ginkgo and boil for 18-22 minutes to obtain ginkgo jelly; Step 3: After the ginkgo jelly is cooled, it is put into a high-pressure sterilization bag and wolfberry and osmanthus are added at the same time. After plasma treatment, it is sealed and sterilized by reverse pressure.

2. The method for preparing the ginkgo jelly with nerve regulation function according to claim 1, characterized in that: The pretreatment in step 1 is to subject the ginkgo to ultra-high pressure treatment, to shelling by wind, to boil in a composite alkaline salt solution for 8-12 minutes, to soak for 2-4 days, and to quick-freeze for later use.

3. The method for preparing the ginkgo jelly with nerve regulation function according to claim 2, characterized in that: The composite alkali salt solution is a 15-25% aqueous solution containing baking soda, hyaluronate and oligosaccharide in a mass ratio of 11-15:1-3:2-5.

4. The method for preparing the ginkgo jelly with nerve regulation function according to claim 2, characterized in that: The ultra-high pressure treatment is to treat the ginkgo at a pressure of 340-360 MPa for 14-16 minutes.

5. The method for preparing the ginkgo jelly with nerve regulation function according to claim 1, characterized in that: The Chinese medicine hydrolysate is prepared by breaking the wall of Poria cocos, licorice and Ziziphus jujuba seeds in a mass ratio of 2-5:4-7:11-15, adding enzyme solution for hydrolysis at a solid-liquid ratio of 1:6-10 g / mL, grinding, filtering, and further removing impurities through carbon dioxide supercritical extraction, and then adding water to the filtrate to dilute the volume to 10-14 times. The hydrolysis condition is constant temperature hydrolysis at a temperature of 30-40°C for 80-90 minutes.

6. The method for preparing the ginkgo jelly with nerve regulation function according to claim 5, characterized in that: The enzyme solution is a 5-9% zinc lactate solution containing 0.3-0.5% cellulase, 0.1-0.3% flavor protease and 0.3-0.5% pectinase; The zinc lactate solution is obtained by mixing zinc lactate and water.

7. The method for preparing the ginkgo jelly with nerve regulation function according to claim 1, characterized in that: The plasma treatment is to subject the ginkgo jelly to cold plasma treatment.

8. The method for preparing the ginkgo jelly with nerve regulation function according to claim 1, characterized in that: The voltage of the plasma treatment is 50-100 kV, the frequency is 20-30 Hz, the power is 35-40 kW, and the treatment time is 10-20 min.

9. The method for preparing the ginkgo jelly with nerve regulation function according to claim 1, characterized in that: The back pressure sterilization is carried out at 110-130° C. and 0.1-0.12 MPa for 15-25 min.

10. The ginkgo jelly prepared by the preparation method according to any one of claims 1 to 9, characterized in that: The ginkgo jelly comprises the following components: 3-5 parts of ginkgo, 8-14 parts of white fungus, 8-16 parts of peach gum, 4-5 parts of crystal sugar, 40-60 parts of traditional Chinese medicine hydrolyzate, 1-3 parts of wolfberry, and 0.4-0.6 parts of osmanthus.

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