CN101491361A - Gingko walnut Lu and production technique thereof - Google Patents
Gingko walnut Lu and production technique thereof Download PDFInfo
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- CN101491361A CN101491361A CNA2009100796763A CN200910079676A CN101491361A CN 101491361 A CN101491361 A CN 101491361A CN A2009100796763 A CNA2009100796763 A CN A2009100796763A CN 200910079676 A CN200910079676 A CN 200910079676A CN 101491361 A CN101491361 A CN 101491361A
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- walnut
- gingko
- liquid
- drink
- ginkgo
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- 235000009496 Juglans regia Nutrition 0.000 title claims abstract description 74
- 235000020234 walnut Nutrition 0.000 title claims abstract description 74
- 244000194101 Ginkgo biloba Species 0.000 title claims abstract description 24
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- 238000000034 method Methods 0.000 title abstract description 7
- 240000007049 Juglans regia Species 0.000 title 1
- 241000758789 Juglans Species 0.000 claims abstract description 73
- 239000007788 liquid Substances 0.000 claims abstract description 42
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 33
- 230000001954 sterilising effect Effects 0.000 claims abstract description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 12
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- 238000005516 engineering process Methods 0.000 claims description 12
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- 229920001214 Polysorbate 60 Polymers 0.000 claims description 7
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- 235000010352 sodium erythorbate Nutrition 0.000 claims description 7
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- 239000013638 trimer Substances 0.000 claims description 7
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims description 7
- 238000002360 preparation method Methods 0.000 claims description 6
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 description 2
- YXHVCZZLWZYHSA-FPLPWBNLSA-N Ginkgoic acid Chemical compound CCCCCC\C=C/CCCCCCCC1=CC=CC(O)=C1C(O)=O YXHVCZZLWZYHSA-FPLPWBNLSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- 235000020224 almond Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 229910052804 chromium Inorganic materials 0.000 description 2
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- 229910052725 zinc Inorganic materials 0.000 description 2
- TUGAUFMQYWZJAB-FPLPWBNLSA-N 5-[(8Z)-pentadec-8-enyl]resorcinol Chemical compound CCCCCC\C=C/CCCCCCCC1=CC(O)=CC(O)=C1 TUGAUFMQYWZJAB-FPLPWBNLSA-N 0.000 description 1
- SRLTUZDQBFYLQI-FPLPWBNLSA-N Bilobol Natural products Oc1c(CCCCCCC/C=C\CCCCCC)ccc(O)c1 SRLTUZDQBFYLQI-FPLPWBNLSA-N 0.000 description 1
- 206010006458 Bronchitis chronic Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930182558 Sterol Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 235000019498 Walnut oil Nutrition 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 230000000954 anitussive effect Effects 0.000 description 1
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- ZZVUWRFHKOJYTH-UHFFFAOYSA-N diphenhydramine Chemical compound C=1C=CC=CC=1C(OCCN(C)C)C1=CC=CC=C1 ZZVUWRFHKOJYTH-UHFFFAOYSA-N 0.000 description 1
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- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
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Landscapes
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a gingko-walnut drink and a process for producing the same. For each 1,000ml of the drink, 5 to 15g of gingko and 25 to 55g of walnut kernel are contained, and the balance is purified water. The production process comprises: gingko liquid and walnut pulp are prepared respectively, and subjected to mixing, homogenization, canning, sterilization and packaging. In the process, the gingko kernel liquid is gelatinized by water bath, subjected to enzymolysis by amylase so as to make the enzymolysis more complete and boiled so as to divide the gingko kernel liquid into three layers, the semi-transparent liquid in the middle layer is taken out as a raw material, and the problems of delamination and deposition of the drink are thoroughly solved. In the pulping process of the walnut kernel, the anhydrous sodium sulfite is used for color protection so as to effectively avoid the browning of the drink. Moreover, the process also solves the problems existing in the prior art that the color of the gingko drink is grey and dark, and depositions appears when the gingko drink is stored for a long time. The gingko-walnut drink has the advantages of uniform condition, milky white color, smooth taste and fragrance; and gingko-walnut drink also has the advantages of long shelf time and abundant nutrition; and if regularly taking, the drink plays a role in health care function of strengthening the brain and developing the intelligence, delaying aging, expanding blood vessels, removing free radicals, and the like.
Description
Technical field
The present invention relates to a kind of beverage and production technology thereof, relating in particular to a kind of is the gingko walnut Lu and the production technology thereof of primary raw material with ginkgo, walnut.
Background technology
Ginkgo is one of Chinese famous dry fruit, and delicious flavour is pliable and tough satiny, other tool local flavor.The kind benevolence of ginkgo, nutritious, except that starch, protein, fats glucide, also contain trace elements such as vitamin C, riboflavin, carrotene, calcium, phosphorus, iron, potassium, magnesium, and ginkgoic acid, bilobol, five carbon polysaccharide, compositions such as fat sterol.Have beneficial lung qi, control cough breathe heavily, only be with worm, dwindle just, flat chapped wrinkle, protect blood vessel, increase medical effect and dietary functions such as CBF.Walnut kernel contains multiple nutritional components such as protein, aliphatic acid, sugar, cellulose, vitamin.Phosphatide in the walnut has excellent health functions to cranial nerve.Walnut oil contains unrighted acid, and the arteriosclerotic effect of control is arranged.Contain the indispensable trace elements of human body such as zinc, manganese, chromium in the walnut kernel.Human body zinc, manganese content in aging course day by day reduce, and chromium has glucose utilization, cholesterol metabolic and the cardiovascular function of protection of promotion.The antitussive and antiasthmatic effect of walnut kernel is also fairly obvious, and is winter, splendid to chronic bronchitis and asthma patient curative effect.Often edible walnut can the body-building body, again can be anti-ageing.Semen Ginkgo and walnut kernel are organically combined,, utilize the nutritious composite beverage of modern technologies development to have vast market prospect through scientific allocation.
Chinese patent CNO3134106.3 discloses a kind of ginkgo nut and has revealed, and mainly consist of (percentage by weight): ginkgo pulp 2～10%, flavoring essence 0.02～0.2%, surplus are water.Its production method is to get food containing gingko almond; Food containing gingko almond is worn into slurry; Separate slagging-off; Protease hydrolytic; Amylorrhexis; Enzyme goes out; Prepare burden in proportion; A homogeneous; The degassing; High-temperature short-time sterilization.
The present invention overcomes the prior art deficiency, and a kind of gingko walnut Lu and production technology thereof are provided.
Summary of the invention
One of the object of the invention provides a kind of gingko walnut dew beverage; Another purpose of the present invention provides a kind of production technology of gingko walnut dew beverage.
Contain Semen Ginkgo 5～15g among the every 1000ml of gingko walnut dew beverage of the present invention; Walnut kernel 25～55g; All the other are pure water.
Also can contain white granulated sugar 20～80g among the every 1000ml of gingko walnut dew beverage of the present invention; SE15 (sucrose ester) 0.5～3g; Polysorbate60 0.5～5g; Sodium isoascorbate: 0.1～2g; Ethyl maltol 5～50mg; Sodium phosphate trimer 0.1～1g; Lao ?acid sodium 0.1～1g.
Gingko walnut Lu beverage production process of the present invention comprises the steps:
1. prepare ginkgo liquid: take by weighing Semen Ginkgo, add 5～8 times of pure water and soak 10～20min, 70～90 ℃ of soaking temperatures; Decortication; Semen Ginkgo after the decortication is added 5～15 times of pure water making beating, and the slurries after the making beating are gelatinization 10～15min in 75～90 ℃ water-bath, treats that gelatinization gets final product fully; Dextrin is taken out, be cooled to 65～70 ℃, add 0.05～0.2% AMS (in the Semen Ginkgo amount), enzymolysis 10～20min; Solution behind the enzymolysis is boiled 5～8min, treat to stop after slurries divide three layers heating (the light yellow floating desert in upper strata, middle level translucent liquid, bottom flocculent deposit); It is obvious to layering that liquid after boiling leaves standstill 30min; Translucent liquid promptly gets ginkgo liquid in the middle of getting, and is standby;
2. the preparation of walnut pulp: take by weighing no insect pest, do not have the walnut kernel that goes mouldy, add 5～10 times of pure water and soak 15～20min (90～95 ℃ of soaking temperatures), to the epidermis deliquescing; Soak 5～10min (90～95 ℃ of soaking temperatures) with 2～5%NaOH solution of 5～8 times again, until skin being rubbed with the hands very easily with hand; Walnut kernel after will being burnt by alkali places the giant flushing down of 0.3～1Mpa, washes away the walnut kernel browning; It is neutral that walnut kernel after the decortication is neutralized to the pH value with 1%～3% citric acid solution; Add 40～50 ℃ pure water making beating of 5～10 times of walnut kernel weight, add 25～100mg anhydrous sodium sulfite simultaneously and protect look, in case brown stain; Filter and remove residue promptly gets the walnut kernel slurries, and is standby;
3. allotment: ginkgo liquid, walnut kernel slurries are mixed; By prescription take by weighing white granulated sugar, SE15 (sucrose ester), polysorbate60, sodium isoascorbate, ethyl maltol, sodium phosphate trimer, Lao ?acid sodium with dissolved in purified water after, filter, join in the ginkgo liquid walnut kernel slurries, stir, use the pure water constant volume;
4. homogeneous: 15～40Mpa, the homogeneous secondary;
5. can; Seal;
6. sterilization: 115 ℃～125 ℃, sterilization 15～30min;
7. check; Packing.
Semen Ginkgo slurries after the present invention will pull an oar carry out the water-bath gelatinization earlier, carry out amylase enzymolysis again, make enzymolysis more thorough more complete, boil again, make the Semen Ginkgo slurries be divided into three layers, the light yellow floating desert in upper strata, the middle level translucent liquid, the bottom flocculent deposit, translucent liquid is that ginkgo liquid is a raw material in the middle of getting, and has thoroughly solved beverage layering and sedimentation problem.Walnut kernel beating process of the present invention uses anhydrous sodium sulfite to protect look, has avoided beverage brown stain problem effectively.The inventive method has overcome gloomy, the of long duration problem that goes out to precipitate of prior art ginkgo beverage color and luster.Product Status homogeneous of the present invention, color and luster milky white, delicate mouthfeel, aromatic.Place and do not produce lamination in 12 months, improved shelf life.Product of the present invention is nutritious, health-care efficacy such as long-term drinking has brain tonic and intelligence development, delays senility, hemangiectasis, removing free radical.
The specific embodiment
The following examples help those skilled in the art more fully to understand the present invention, but do not limit the present invention in any way.
Embodiment 1
1. prepare ginkgo liquid: take by weighing Semen Ginkgo 5g, add 5 times of pure water and soak 10min, 80 ℃ of soaking temperatures; Decortication; Semen Ginkgo after the decortication is added 15 times of pure water making beating, and the slurries after the making beating are gelatinization 10～15min in 80～90 ℃ water-bath, treats that gelatinization gets final product fully; Dextrin is taken out, be cooled to 70 ℃, add 0.2% AMS (in the Semen Ginkgo amount), enzymolysis 15min; Solution behind the enzymolysis is boiled 5～8min, treat to stop after slurries divide three layers heating (the light yellow floating desert in upper strata, middle level translucent liquid, bottom flocculent deposit); It is obvious to layering that liquid after boiling leaves standstill 30min; Translucent liquid promptly gets ginkgo liquid in the middle of getting, and is standby;
2. the preparation of walnut pulp: take by weighing no insect pest, do not have the walnut kernel 55g that goes mouldy, add 10 times of pure water and soak 20min (90～95 ℃ of soaking temperatures), to the epidermis deliquescing; Soak 5～10min (90～95 ℃ of soaking temperatures) with 8 times 5%NaOH solution again, until skin being rubbed with the hands very easily with hand; Walnut kernel after will being burnt by alkali places the giant flushing down of 0.5～1Mpa, sloughs the walnut kernel browning; It is neutral that walnut kernel after the decortication is neutralized to the pH value with 1%～3% citric acid solution; Add 40～50 ℃ pure water making beating of 10 times of walnut kernel weight, add the 100mg anhydrous sodium sulfite and protect look, in case brown stain; Filter and remove residue promptly gets the walnut kernel slurries, and is standby;
3. allotment: ginkgo liquid, walnut kernel slurries are mixed; By prescription take by weighing white granulated sugar 65g, SE15 (sucrose ester) 1.0g, polysorbate60 1.5g, sodium isoascorbate 0.5g, ethyl maltol 20mg, sodium phosphate trimer 0.3g, Lao ?acid sodium 0.5g, after dissolved in purified water, filter, join in the ginkgo liquid walnut kernel slurries, stir, be settled to 1000ml with pure water;
4. homogeneous: 15～40Mpa, the homogeneous secondary;
5. can; Seal;
6. sterilization: 121 ℃, sterilization 15min;
7. check; Packing.
Embodiment 2
1. prepare ginkgo liquid: take by weighing Semen Ginkgo 15g, add 8 times of pure water and soak 20min, 90 ℃ of soaking temperatures; Decortication; Semen Ginkgo after the decortication is added 10 times of pure water making beating, and the slurries after the making beating are gelatinization 10～15min in 75～80 ℃ water-bath, treats that gelatinization gets final product fully; Dextrin is taken out, be cooled to 65～70 ℃, add 0.05% AMS (in the Semen Ginkgo amount), enzymolysis 20min; Solution behind the enzymolysis is boiled 5～8min, treat to stop after slurries divide three layers heating (the light yellow floating desert in upper strata, middle level translucent liquid, bottom flocculent deposit); It is obvious to layering that liquid after boiling leaves standstill 30min; Translucent liquid promptly gets ginkgo liquid in the middle of getting, and is standby;
2. the preparation of walnut pulp: take by weighing no insect pest, do not have the walnut kernel 25g that goes mouldy, add 5 times of pure water and soak 15min (90～95 ℃ of soaking temperatures), to the epidermis deliquescing; Soak 5～10min (90～95 ℃ of soaking temperatures) with 5 times 5%NaOH solution again, until skin being rubbed with the hands very easily with hand; Walnut kernel after will being burnt by alkali places the giant flushing down of 0.3～0.5Mpa, sloughs the walnut kernel browning; It is neutral that walnut kernel after the decortication is neutralized to the pH value with 1%～3% citric acid solution; Add 40～50 ℃ pure water making beating of 5 times of walnut kernel weight, add the 50mg anhydrous sodium sulfite and protect look, in case brown stain; Filter and remove residue promptly gets the walnut kernel slurries, and is standby;
3. allotment: ginkgo liquid, walnut kernel slurries are mixed; By prescription take by weighing white granulated sugar 20g, SE15 (sucrose ester) 0.5g, polysorbate60 5g, sodium isoascorbate 2g, ethyl maltol 50mg, sodium phosphate trimer 1g, Lao ?acid sodium 1g, after dissolved in purified water, filter, join in the ginkgo liquid walnut kernel slurries, stir, be settled to 1000ml with pure water;
4. homogeneous: 15～40Mpa, the homogeneous secondary;
5. can; Seal;
6. sterilization: 115 ℃, sterilization 30min;
7. check; Packing.
Embodiment 3
1. prepare ginkgo liquid: take by weighing Semen Ginkgo 10g, add 8 times of pure water and soak 15min, 70 ℃ of soaking temperatures; Decortication; Semen Ginkgo after the decortication is added 10 times of pure water making beating, and the slurries after the making beating are gelatinization 10～15min in 75～80 ℃ water-bath, treats that gelatinization gets final product fully; Dextrin is taken out, be cooled to 65～70 ℃, add 0.1% AMS (in the Semen Ginkgo amount), enzymolysis 20min; Solution behind the enzymolysis is boiled 5～8min, treat to stop after slurries divide three layers heating (the light yellow floating desert in upper strata, middle level translucent liquid, bottom flocculent deposit); It is obvious to layering that liquid after boiling leaves standstill 30min; Translucent liquid promptly gets ginkgo liquid in the middle of getting, and is standby;
2. the preparation of walnut pulp: take by weighing no insect pest, do not have the walnut kernel 45g that goes mouldy, add 8 times of pure water and soak 15min (90～95 ℃ of soaking temperatures), to the epidermis deliquescing; Soak 5～10min (90～95 ℃ of soaking temperatures) with 5 times 5%NaOH solution again, until skin being rubbed with the hands very easily with hand; Walnut kernel after will being burnt by alkali places the giant flushing down of 0.3～0.5Mpa, sloughs the walnut kernel browning; It is neutral that walnut kernel after the decortication is neutralized to the pH value with 1%～3% citric acid solution; Add 40～50 ℃ pure water making beating of 5 times of walnut kernel weight, add the 25mg anhydrous sodium sulfite and protect look, in case brown stain; Filter and remove residue promptly gets the walnut kernel slurries, and is standby;
3. allotment: ginkgo liquid, walnut kernel slurries are mixed; Stir, be settled to 1000ml with pure water;
4. homogeneous: 15～40Mpa, the homogeneous secondary;
5. can; Seal;
6. sterilization: 125 ℃, sterilization 15min;
7. check; Packing.
Claims (7)
1. a gingko walnut dew beverage is characterized in that, contains Semen Ginkgo 5～15g among every 1000ml; Walnut kernel 25～55g; All the other are pure water.
2. according to the described gingko walnut dew beverage of claim 1, it is characterized in that, also contain white granulated sugar 20～80g among every 1000ml; SE15 (sucrose ester) 0.5～3g; Polysorbate60 0.5～5g; Sodium isoascorbate: 0.1～2g; Ethyl maltol 5～50mg; Sodium phosphate trimer 0.1～1g; Lao ?acid sodium 0.1～1g.
3. the production technology of a gingko walnut dew beverage is characterized in that, comprises the steps:
1. prepare ginkgo liquid: Semen Ginkgo is added 5～8 times of pure water soak 10～20min, 70～90 ℃ of soaking temperatures; Decortication; Semen Ginkgo after the decortication is added 5～15 times of pure water making beating, the slurries gelatinization after the making beating; Dextrin is taken out, be cooled to 65～70 ℃, add enzymolyzing alpha-amylase; Solution behind the enzymolysis is boiled 5～8min, and the liquid after boiling leaves standstill to layering obvious; Translucent liquid promptly gets ginkgo liquid in the middle of getting, and is standby;
2. the preparation of walnut pulp: 5～10 times of pure water of walnut kernel are soaked 15～20min (90～95 ℃ of soaking temperatures), to the epidermis deliquescing; Soak 5～10min (90～95 ℃ of soaking temperatures) with 2～5%NaOH solution of 5～8 times again; Walnut kernel after will being burnt by alkali places the giant flushing down of 0.3～1Mpa, washes away the walnut kernel browning; It is neutral that walnut kernel after the decortication is neutralized to the pH value with 1%～3% citric acid solution; Add 40～50 ℃ pure water making beating of 5～10 times of walnut kernel weight, add anhydrous sodium sulfite simultaneously and protect look; Filter and remove residue promptly gets the walnut kernel slurries, and is standby;
3. allotment: ginkgo liquid, walnut kernel slurries are mixed;
4. homogeneous: 15～40Mpa, the homogeneous secondary;
5. can; Seal;
6. sterilization: 115 ℃～125 ℃, sterilization 15～30min;
7. check; Packing.
4. the production technology of gingko walnut dew beverage according to claim 3 is characterized in that, 1. described step prepares in the ginkgo liquid, and the slurries after the making beating are gelatinization 10～15min in 75～90 ℃ water-bath.
5. according to the production technology of claim 3 or 4 described gingko walnut dew beverages, it is characterized in that 1. described step prepares in the ginkgo liquid, add 0.05～0.2% AMS (in the Semen Ginkgo amount), enzymolysis 10～20min.
6. according to the production technology of claim 3 or 4 described gingko walnut dew beverages, it is characterized in that 2. described step in the preparation of walnut pulp, adds 25～100mg anhydrous sodium sulfite and protect look.
7. the production technology of gingko walnut dew beverage according to claim 3, it is characterized in that, during 3. described step allocates, get white granulated sugar, SE15 (sucrose ester), polysorbate60, sodium isoascorbate, ethyl maltol, sodium phosphate trimer, Lao ?acid sodium with dissolved in purified water after, filter, join in the ginkgo liquid walnut kernel slurries, stir; Contain white granulated sugar 20～80g in every 1000ml beverage; SE15 (sucrose ester) 0.5～3g; Polysorbate60 0.5～5g; Sodium isoascorbate: 0.1～2g; Ethyl maltol 5～50mg; Sodium phosphate trimer 0.1～1g; Lao ?acid sodium 0.1～1g.
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