CN102273670B - Ginkgo grain preparation method using enzymolysis and spray drying - Google Patents
Ginkgo grain preparation method using enzymolysis and spray drying Download PDFInfo
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- 241000218628 Ginkgo Species 0.000 title claims abstract description 61
- 235000011201 Ginkgo Nutrition 0.000 title claims abstract description 61
- 235000008100 Ginkgo biloba Nutrition 0.000 title claims abstract description 61
- 238000002360 preparation method Methods 0.000 title abstract description 3
- 238000001694 spray drying Methods 0.000 title abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 36
- 238000000034 method Methods 0.000 claims abstract description 26
- 239000007788 liquid Substances 0.000 claims abstract description 15
- 238000009835 boiling Methods 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 238000007654 immersion Methods 0.000 claims abstract description 4
- 239000002002 slurry Substances 0.000 claims description 22
- 210000000582 semen Anatomy 0.000 claims description 20
- 238000005507 spraying Methods 0.000 claims description 18
- 238000012856 packing Methods 0.000 claims description 14
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims description 12
- 239000000126 substance Substances 0.000 claims description 12
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 102000006995 beta-Glucosidase Human genes 0.000 claims description 7
- 108010047754 beta-Glucosidase Proteins 0.000 claims description 7
- 229920002774 Maltodextrin Polymers 0.000 claims description 6
- 239000005913 Maltodextrin Substances 0.000 claims description 6
- 239000004365 Protease Substances 0.000 claims description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
- 108010073771 Soybean Proteins Proteins 0.000 claims description 6
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims description 6
- 229930003427 Vitamin E Natural products 0.000 claims description 6
- 235000009508 confectionery Nutrition 0.000 claims description 6
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims description 6
- 238000000265 homogenisation Methods 0.000 claims description 6
- 238000009413 insulation Methods 0.000 claims description 6
- 229940035034 maltodextrin Drugs 0.000 claims description 6
- 235000019710 soybean protein Nutrition 0.000 claims description 6
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims description 6
- 229940013618 stevioside Drugs 0.000 claims description 6
- 235000019202 steviosides Nutrition 0.000 claims description 6
- 229940046009 vitamin E Drugs 0.000 claims description 6
- 235000019165 vitamin E Nutrition 0.000 claims description 6
- 239000011709 vitamin E Substances 0.000 claims description 6
- 238000010792 warming Methods 0.000 claims description 6
- 229920001285 xanthan gum Polymers 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 5
- 206010053615 Thermal burn Diseases 0.000 claims description 3
- 241000607479 Yersinia pestis Species 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 239000000084 colloidal system Substances 0.000 claims description 3
- 201000010099 disease Diseases 0.000 claims description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 3
- OPGYRRGJRBEUFK-UHFFFAOYSA-L disodium;diacetate Chemical compound [Na+].[Na+].CC([O-])=O.CC([O-])=O OPGYRRGJRBEUFK-UHFFFAOYSA-L 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 238000013467 fragmentation Methods 0.000 claims description 3
- 238000006062 fragmentation reaction Methods 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 235000012907 honey Nutrition 0.000 claims description 3
- 238000007689 inspection Methods 0.000 claims description 3
- 239000006193 liquid solution Substances 0.000 claims description 3
- 239000002932 luster Substances 0.000 claims description 3
- 239000001632 sodium acetate Substances 0.000 claims description 3
- 235000017454 sodium diacetate Nutrition 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 2
- 235000016639 Syzygium aromaticum Nutrition 0.000 abstract 2
- 244000223014 Syzygium aromaticum Species 0.000 abstract 2
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 238000007670 refining Methods 0.000 abstract 1
- 238000007873 sieving Methods 0.000 abstract 1
- 239000000463 material Substances 0.000 description 5
- 239000000654 additive Substances 0.000 description 3
- 230000000996 additive effect Effects 0.000 description 3
- 235000019658 bitter taste Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000014571 nuts Nutrition 0.000 description 3
- 244000144725 Amygdalus communis Species 0.000 description 2
- 235000011437 Amygdalus communis Nutrition 0.000 description 2
- 244000194101 Ginkgo biloba Species 0.000 description 2
- 235000020224 almond Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 102000036770 Islet Amyloid Polypeptide Human genes 0.000 description 1
- 108010041872 Islet Amyloid Polypeptide Proteins 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- CJOBVZJTOIVNNF-UHFFFAOYSA-N cadmium sulfide Chemical compound [Cd]=S CJOBVZJTOIVNNF-UHFFFAOYSA-N 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- -1 cyanogen glycoside Chemical class 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 229930182478 glucoside Natural products 0.000 description 1
- JMANVNJQNLATNU-UHFFFAOYSA-N glycolonitrile Natural products N#CC#N JMANVNJQNLATNU-UHFFFAOYSA-N 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000001473 noxious effect Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 108091008146 restriction endonucleases Proteins 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
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- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a Ginkgo grain preparation method using enzymolysis and spray drying. The method comprises the following steps of: 1.selecting raw materials; 2. precooking; 3. decladding, peeling and removing an inner core; 4. putting cloves of the ginkgo kernels from the step 3 to a color protecting liquid for immersing color protection; removing the ginkgo kernel cloves after color protection, rinsing with water, boiling with water again, and at last immersing in a feed liquid; and rinsing with water after immersion; 5. pulping and refining; 6. carrying out a biological enzymolysis; 7. homogenizing; 8. modulating; 9. carrying out spray drying; 10. sieving, packaging, carrying out an incoming test and finishing. The ginkgo kernel produced by the invention has no oxide layer on a surface thereof, good mouthfeel and little side-effect of the addictives.
Description
Technical field
The present invention relates to a kind of enzymolysis and dry method of preparing ginkgo crystalline substance of spraying applied.
Background technology
The additive side effect adopting in current ginkgo processing method is larger, then can not be by checking while exporting to the countries such as Japan, Korea S and Taiwan, and the Semen Ginkgo of producing surface can cover rear oxidation layer, and mouthfeel is poor.
Summary of the invention
The invention provides a kind of enzymolysis and dry method of preparing ginkgo crystalline substance of spraying applied, the surperficial non-oxidation layer of the Semen Ginkgo that it makes, mouthfeel is good, and additive side effect is little.
The present invention has adopted following technical scheme: a kind of enzymolysis and dry method of preparing ginkgo crystalline substance of spraying applied, and it comprises the following steps: step 1, raw material is selected: select, without going mouldy, being raw material without the ginkgo of hard-core, to adopt clear water rinsing to remove the rotten fruit of hard-core; Step 2, precooks: the ginkgo after cleaning is carried out to the processing of precooking of 20 minutes in boiling water; Step 3, shelling, peel and remove inner core: the ginkgo after treatment of precooking is while hot poured into and in rejuvenator, carries out sloughing shell after fragmentation and obtain Semen Ginkgo, then decortication, then removes the inner core of Semen Ginkgo with cutter, finally with clear water by Semen Ginkgo rinsing 2～3 times, thoroughly remove broken inner core; Step 4, drops into the benevolence lobe of Semen Ginkgo after processing in step 3 in colour protecting liquid and soaks and protect look, and the benevolence lobe that protects the Semen Ginkgo after look is pulled out, uses clear water rinsing, again scalds and boils after boiling water, is finally soaked in feed liquid again; After finishing, immersion uses again clear water rinsing; Step 5, making beating, defibrination: first with grinding-wheel grinder corase grind, then use colloid mill fine grinding; Step 6, biological enzymolysis: first with beta-glucosidase, the slurry after levigate is carried out to enzymolysis for the first time, then carry out enzymolysis for the second time with AMS and α-protease; Step 7, homogeneous: the slurry after enzymolysis is carried out to double-stage homogenization processing with homogenizer, and the process of homogeneous processing is: adopt homogenizer to carry out homogeneous processing in the slurry after enzymolysis, double-stage homogenization pressure when homogeneous is 40MPa, and homogenizing temperature is at 60 ℃; Step 8, modulation: add batching sweet mellow wine, soybean protein isolate, maltodextrin, xanthans, vitamin E and stevioside in homogeneous slurry after treatment, heating, fully stirs and make solution suspendible; Step 9, spraying is dry: the slurries after enzymolysis and proper auxiliary materials are mixed to rear spraying and be dried; Step 10, sieves, packing, ware-house-in inspection, finished product: xeraphium sieves, and packing is surveyed sample the packed ginkgo crystalline substance after packing.
Ginkgo in described step 1 is ripe, fresh, and shell is milky, without mildew, without the ginkgo of disease and pest and machinery-free wound.Colour protecting liquid solution described in described step 4 is saline solution, and the concentration of saline solution is 0.01%, and the time that the benevolence lobe of Semen Ginkgo soaks in colour protecting liquid is 2 hours, and again scalding the time of boiling is 1 minute, and the time of soaking in feed liquid is 1 hour.Described step 4 feed liquid is that after being mixed by the cold water of 0.08% sodium Diacetate and 99.92%, configuration forms, and is food containing gingko almond: the mass ratio of water is 1: 2.5 when clear water rinsing.In described step 5, add a small amount of citric acid to be conducive to keep the flaxen color and luster of ginkgo nut when defibrination.In described step 6, the process of biological enzymolysis is: in the slurry after first levigate in step 6, add the beta-glucosidase separating in honey to carry out enzymolysis for the first time, the pH value obtaining after enzymolysis is 4.5～6.5, and then rise to 60 ℃ of left and right, insulation 15min, regulate again pH6.2～6.4, be warming up to 80 ℃, and then in the slurry after enzymolysis for the first time, add 1.0% AMS and α-protease of 0.25% to carry out enzymolysis for the second time, insulation 15min, then be warming up to 100 ℃, keep 5min, then add water to 5kg.The mass ratio that adds sweet mellow wine, soybean protein isolate, maltodextrin, xanthans, vitamin E and the stevioside of batching in described step 8 is 9: 3: 1: 1: 1: 1, be heated to 80 ℃, and fully stir and make solution suspendible, the solid content in solution approximately 20%.Described step 9, spraying is dry: 70～80 ℃ of 150 ℃ of the temperature of the air intake while being dried of spraying after the slurries after enzymolysis and proper auxiliary materials are mixed, the temperature of air draft.In described step 10, adopt 60 mesh sieves to sieve to xeraphium, moisture≤1.5% of finished product, packing, every bag of 10g, finally surveys sample the packed ginkgo crystalline substance after packing.
The present invention has following beneficial effect: adopt the ginkgo crystalline substance that makes of this method, not only surface color cadmium yellow, mouthfeel micro-sweet, smell is fragrant, without bitter taste, noxious material is thoroughly decomposed, and the additive side effect adopting is little.In process prepared by the present invention, need to remove the inner core of ginkgo, can avoid like this sweetness and bitterness taste, improve the quality of product.The present invention needs the ginkgo processing of precooking in the process of preparation, is so more conducive to the heat treatment of ginkgo.The present invention selects beta-glucosidase enzyme hydrolysis cyanogen glycoside, has thoroughly removed toxicity and bitter taste.Use AMS restriction endonuclease, it cuts arbitrarily α-Isosorbide-5-Nitrae glucoside bond from intramolecule, generates macromolecular amylin and compound sugar, prevents the aging of product put procedure, has kept excellent flavor.The present invention's dry key technology of spraying, product appearance, taste, granularity, dissolves linearly, and water content all reaches requirement.Xeraphium of the present invention is crossed 60 mesh sieves, packing, and every bag of 10g, convenient to use.The present invention is by stability study, and the long term test of the accelerated test of 6 months (relative temperature 75%, 40 ℃) and 18 months (relative temperature 60%, 25 ℃) determines that this product stablized in 24 months.
The specific embodiment
The invention provides a kind of enzymolysis and dry method of preparing ginkgo crystalline substance of spraying applied, it comprises the following steps: step 1, raw material is selected: select without going mouldy, being raw material without the ginkgo of hard-core, ginkgo is ripe, fresh, shell is milky, without mildew, without the ginkgo of disease and pest and machinery-free wound, adopt clear water rinsing to remove the rotten fruit of hard-core, its process, for ginkgo is immersed to clear water, is removed the ginkgo nut that floats on the water surface, step 2, precooks: the ginkgo after cleaning is carried out to the processing of precooking of 20 minutes in boiling water, step 3, shelling, peel and remove inner core: the ginkgo after treatment of precooking is while hot poured into and in rejuvenator, carries out sloughing shell after fragmentation and obtain Semen Ginkgo, then decortication, then removes the inner core of Semen Ginkgo with cutter, finally with clear water by Semen Ginkgo rinsing 2～3 times, thoroughly remove broken inner core, step 4, the benevolence lobe of Semen Ginkgo after processing in step 3 is dropped into soak in colour protecting liquid after 2 hours and protect look, colour protecting liquid solution is saline solution, the concentration of saline solution is 0.01%, the benevolence lobe that protects the Semen Ginkgo after look is pulled out, use clear water rinsing, again scald and boil 1 minute after boiling water, finally be soaked in again in feed liquid 1 hour, feed liquid is that after being mixed by the cold water of 0.08% sodium Diacetate and 99.92%, configuration forms, after immersion finishes, using clear water rinsing, is food containing gingko almond when clear water rinsing again: the mass ratio of water is 1: 2.5, step 5, making beating, defibrination: first with grinding-wheel grinder corase grind, then use colloid mill fine grinding, when defibrination, add a small amount of citric acid to be conducive to keep the flaxen color and luster of ginkgo nut, step 6, biological enzymolysis: first with beta-glucosidase, the slurry after levigate is carried out to enzymolysis for the first time, the process of enzymolysis is for the first time: in the slurry after levigate, add the beta-glucosidase separating in honey to carry out enzymolysis for the first time, the pH value obtaining after enzymolysis is 4.5～6.5, and then rise to 60 ℃ of left and right, insulation 15min, regulate again pH6.2～6.4, be warming up to 80 ℃, carry out enzymolysis for the second time with AMS and α-protease again, the process of enzymolysis for the second time: and then in the slurry after enzymolysis for the first time, add 1.0% AMS and α-protease of 0.25% to carry out enzymolysis for the second time, insulation 15min, then be warming up to 100 ℃, keep 5min, add water to again 5kg, step 7, homogeneous: the slurry after enzymolysis is carried out to double-stage homogenization processing with homogenizer, and the process of homogeneous processing is: adopt homogenizer to carry out homogeneous processing in the slurry after enzymolysis, double-stage homogenization pressure when homogeneous is 40MPa, and homogenizing temperature is at 60 ℃, step 8, modulation: add batching sweet mellow wine, soybean protein isolate, maltodextrin, xanthans, vitamin E and stevioside in homogeneous slurry after treatment, the mass ratio that adds sweet mellow wine, soybean protein isolate, maltodextrin, xanthans, vitamin E and the stevioside of batching is 9: 3: 1: 1: 1: 1, be heated to 80 ℃, fully stir and make solution suspendible, the solid content in solution approximately 20%, step 9, spraying is dry: the slurries after enzymolysis and proper auxiliary materials are mixed to rear spraying dry, spraying is dry: 70～80 ℃ of 150 ℃ of the temperature of the air intake while being dried of spraying after the slurries after enzymolysis and proper auxiliary materials are mixed, the temperature of air draft, step 10, sieve, packing, ware-house-in inspection, finished product: adopt 60 mesh sieves to sieve to xeraphium, moisture≤1.5% of finished product, packing, every bag of 10g, finally surveys sample the packed ginkgo crystalline substance after packing.
Claims (8)
1. apply the dry method of preparing ginkgo crystalline substance of enzymolysis and spraying, it comprises the following steps:
Step 1, raw material is selected: select, without going mouldy, being raw material without the ginkgo of hard-core, to adopt clear water rinsing, remove the rotten fruit of hard-core;
Step 2, precooks: the ginkgo after cleaning is carried out to the processing of precooking of 20 minutes in boiling water;
Step 3, shelling, peel and remove inner core: the ginkgo after treatment of precooking is while hot poured into and in rejuvenator, carries out sloughing shell after fragmentation and obtain Semen Ginkgo, then decortication, then removes the inner core of Semen Ginkgo with cutter, finally with clear water by Semen Ginkgo rinsing 2-3 time, thoroughly remove broken inner core;
Step 4, drops into the benevolence lobe of Semen Ginkgo after processing in step 3 in colour protecting liquid and soaks and protect look, and the benevolence lobe that protects the Semen Ginkgo after look is pulled out, uses clear water rinsing, again scalds and boils after boiling water, is finally soaked in feed liquid again; Feed liquid is formulated after being mixed by the cold water of 0.08% sodium Diacetate and 99.92%; After finishing, immersion uses again clear water rinsing, the benevolence lobe of Semen Ginkgo when clear water rinsing: the mass ratio of water is 1: 2.5;
Step 5, making beating, defibrination: first with grinding-wheel grinder corase grind, then use colloid mill fine grinding;
Step 6, biological enzymolysis: first with beta-glucosidase, the slurry after levigate is carried out to enzymolysis for the first time, then carry out enzymolysis for the second time with AMS and α-protease;
Step 7, homogeneous: the slurry after enzymolysis is carried out to double-stage homogenization processing with homogenizer, and the process of homogeneous processing is: adopt homogenizer to carry out homogeneous processing in the slurry after enzymolysis, double-stage homogenization pressure when homogeneous is 40MPa, and homogenizing temperature is 60 ℃;
Step 8, modulation: add batching sweet mellow wine, soybean protein isolate, maltodextrin, xanthans, vitamin E and stevioside in homogeneous slurry after treatment, heating, fully stirs and make solution suspendible;
Step 9, spraying is dry: it is dry that the solution that step 8 is obtained mixes rear spraying;
Step 10, sieves, packing, ware-house-in inspection, finished product: xeraphium sieves, and packing is surveyed sample the packed ginkgo crystalline substance after packing.
2. method according to claim 1, is characterized in that ginkgo in described step 1 is for ripe, fresh, and shell is milky, without mildew, without the ginkgo of disease and pest and machinery-free wound.
3. method according to claim 1, it is characterized in that the colour protecting liquid solution described in described step 4 is saline solution, the concentration of saline solution is 0.01%, the time that the benevolence lobe of Semen Ginkgo soaks in colour protecting liquid is 2 hours, again scalding the time of boiling is 1 minute, and the time of soaking in feed liquid is 1 hour.
4. method according to claim 1, adds a small amount of citric acid to be conducive to keep the flaxen color and luster of ginkgo nut while it is characterized in that in described step 5 defibrination.
5. method according to claim 1, the process that it is characterized in that biological enzymolysis in described step 6 is: in the slurry after first levigate in step 6, add the beta-glucosidase separating in honey to carry out enzymolysis for the first time, the pH value obtaining after enzymolysis is 4.5-6.5, and then rise to 60 ℃, insulation 15min, regulate again pH value for 6.2-6.4, be warming up to 80 ℃, and then in the slurry after enzymolysis for the first time, add 1.0% AMS and α-protease of 0.25% to carry out enzymolysis for the second time, insulation 15min, then be warming up to 100 ℃, keep 5min, add water to again 5kg.
6. method according to claim 1, is characterized in that in described step 8, adding the mass ratio of sweet mellow wine, soybean protein isolate, maltodextrin, xanthans, vitamin E and the stevioside of batching is 9: 3: 1: 1: 1: 1, be heated to 80 ℃,
Fully stir and make solution suspendible, the solid content 20% in solution.
7. method according to claim 1, is characterized in that in described step 9 150 ℃ of the temperature of air intake when spraying is dry, the temperature 70-80 ℃ of air draft.
8. method according to claim 1, is characterized in that adopting 60 mesh sieves to sieve to xeraphium in described step 10, moisture≤1.5% of finished product, and packing, every bag of 10g, finally surveys sample the packed ginkgo crystalline substance after packing.
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| CN103609831B (en) * | 2013-11-19 | 2015-07-22 | 徐州绿之野生物食品有限公司 | Method for preparing gingko protein peptide |
| CN104188008A (en) * | 2014-06-26 | 2014-12-10 | 天津美森科技有限公司 | Ginkgo beverage without adding cane sugar and preparation method thereof |
| CN105962253A (en) * | 2016-06-13 | 2016-09-28 | 广西中医药大学 | Ginkgo seed crystal and preparation method thereof |
| CN106579235A (en) * | 2016-11-07 | 2017-04-26 | 王福丽 | Ginkgo functional food and preparation method thereof |
| CN112120083B (en) * | 2020-09-23 | 2023-09-22 | 江苏农牧科技职业学院 | Ginkgo fruit and citron dew and preparation method thereof |
Citations (5)
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|---|---|---|---|---|
| WO2002070012A1 (en) * | 2001-03-06 | 2002-09-12 | Melaleuca, Inc. | Dietary supplement compositions |
| CN1513370A (en) * | 2003-08-15 | 2004-07-21 | 葛成林 | Ginkgo drink and its prodn. method |
| WO2004100896A2 (en) * | 2003-05-13 | 2004-11-25 | Giampapa Vincent C | Anti-aging nutritional supplement |
| CN101100683A (en) * | 2006-09-08 | 2008-01-09 | 颜廷和 | Glucoside type flavone biological transformation and purification technique |
| CN101156703A (en) * | 2007-11-16 | 2008-04-09 | 江南大学 | A method for preparing water-solubility ginkgo powder |
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2002070012A1 (en) * | 2001-03-06 | 2002-09-12 | Melaleuca, Inc. | Dietary supplement compositions |
| WO2004100896A2 (en) * | 2003-05-13 | 2004-11-25 | Giampapa Vincent C | Anti-aging nutritional supplement |
| CN1513370A (en) * | 2003-08-15 | 2004-07-21 | 葛成林 | Ginkgo drink and its prodn. method |
| CN101100683A (en) * | 2006-09-08 | 2008-01-09 | 颜廷和 | Glucoside type flavone biological transformation and purification technique |
| CN101156703A (en) * | 2007-11-16 | 2008-04-09 | 江南大学 | A method for preparing water-solubility ginkgo powder |
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Effective date of registration: 20191230 Address after: 344000 building C3, Xinzhi science and Technology Park, No. 198, Jinzhao Avenue, Fuzhou high tech Industrial Development Zone, Fuzhou City, Jiangxi Province Patentee after: China Science and Technology Innovation Center (Fuzhou) Co., Ltd Address before: 225324, science and Technology Pioneer Park, Taizhou high tech Zone, Jiangsu 6, China Patentee before: Xu Zhiyang |