CN102342558A - Ginkgo leaf beverage and preparation process thereof - Google Patents
Ginkgo leaf beverage and preparation process thereof Download PDFInfo
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- CN102342558A CN102342558A CN2011102854173A CN201110285417A CN102342558A CN 102342558 A CN102342558 A CN 102342558A CN 2011102854173 A CN2011102854173 A CN 2011102854173A CN 201110285417 A CN201110285417 A CN 201110285417A CN 102342558 A CN102342558 A CN 102342558A
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- ginkgo leaf
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Abstract
The invention provides an improvement of a ginkgo leaf beverage so as to achieve the purposes of according with habituation and economical efficiency of people for drinking beverages and fully applying the natural medical value of ginkgo leaf. The ginkgo leaf beverage disclosed by the invention is characterized by comprising the following components in parts by weight: 350-450 parts of ginkgo leaf water soaked juice, 14-20 parts of white granulated sugars, 15-20 parts of honey, 0.5-1.5 parts of citric acid and 0.035-0.5 part of sodium erythorbates. Fragrant ginkgo leaf buds subjected to deactivation of enzymes and drying are adopted in the ginkgo leaf beverage, and active ingredients and beneficial effects of the ginkgo leaf can be ensured. As a beverage, the ginkgo leaf beverage is a cheap and conveniently-drunk ideal product with guaranteed active ingredients, quality and beneficial effects.
Description
Technical field
The present invention relates to a kind of beverage and preparation method thereof, a kind of specifically ginkgo leaf beverage and preparation method thereof.
Background technology
Existing a large amount of research reports confirm the edible ginkgo leaf goods; Can increase Parkinsonian's brain blood; Improve the metabolism of brain circulating glucose and breathing of cerebral thrombus patient etc., functional central nervous system injury is had obvious effect, the various diseases relevant with free radical; PVR that causes like mental disease, behavioral disorder, aging, peripheral vascular insufficiency and ischaemic etc. all has certain effect (Zhang Dongfu etc.; Dietotherapeutic resource and bioactive ingredients, in January, 2005 front page, 154-155p).So; In conjunction with the traditional traditional Chinese medical theory of China; Emerging many in the market is the various preparation varieties that main component is formed with ginkgo leaf, ginkgo biloba p.e; Also emerging in an endless stream as beverage products, is with nano gingko leaf liquid food prepared therefrom or health products like Chinese patent CN101422492A; CN101263853A extracts juice with ginkgo leaf extraction juice and tealeaves to process fermented beverage; CN101288484A is to serve as the health drink of main composition with the ginkgo leaf alcohol extract; CN101683152A is the health-care tea beverage of forming with ginkgo leaf and chrysanthemum extract liquid; CN102100387A is to be the beverage that primary raw material is processed with the ginkgo biloba p.e; CN101884408A utilizes the ginkgo leaf leaching liquor of 50% liquor preparation to use as goods such as soft drinks with ginkgo leaf.But existing ginkgo leaf goods have all been ignored the effect of drinking of preparation beverage in the selection of ginkgo leaf, and in preparation technology, utilize ethanol, liquor etc.; Its technology is numerous and diverse; Because at present the buying ginkgo leaf has strict quality to limit, and has selected a large amount of old leaves for use, because its cell membrane, cell membrane lignifying; No longer have the natural medical curative effect of ginkgo leaf, usually cause the medical value of existing ginkgo beverage to exhaust.Ethanol extract is to promote to some extent on composition ensures, shows tool with regard to production cost and promotes, and technology is numerous and diverse, causes product cost to promote greatly, has influenced the popularization and application of its product again.Ginkgo biloba p.e is with organic solvents such as ethanol its composition to be extracted targetedly simultaneously, and this application with the multicomponent juice that ginkgo leaf water logging bubble juice extracts is different.
Summary of the invention
The object of the invention promptly is to disclose a kind of ginkgo leaf beverage and manufacture craft thereof; With improvement and the raising that a kind of ginkgo leaf beverage is provided, thereby reach the habituation that not only meets the edible beverage of people and economy but also can give full play to the purpose of ginkgo leaf natural medical value.
The disclosed ginkgo leaf beverage of the present invention is characterized in that each component raw material and weight part ratio thereof are: ginkgo leaf water logging bubble juice 350-450, white granulated sugar 14-20, honey 15-20, citric acid 0.5-1.5, sodium isoascorbate 0.035-0.5.
Described ginkgo leaf water logging bubble juice is characterized in that by the ginkgo leaf bud and adds ginkgo leaf bud weight 40-80 water logging doubly steeping after 300 orders filter acquisition.
Described ginkgo leaf beverage, the component that it is best and the weight part ratio of content are: ginkgo leaf water logging bubble juice 375, white granulated sugar 18, honey 20, citric acid 0.9, sodium isoascorbate 0.1.
The manufacture craft of described ginkgo leaf beverage, its characteristic may further comprise the steps:
(1) get the raw materials ready: pluck from the germination of ginkgo branch after 2-4 days, the ginkgo leaf bud of blade face exhibition just is as raw material, and the harvesting process is the leaf bud in 10-20 days generally.Treat that the blade face is black, during the beginning lignifying, promptly stop to pluck.Ginkgo leaf bud after plucking is put sunny, breezy place make thinner airing to weight when reducing 1/4-1/3, under 200 ℃ of-260 ℃ of temperature, complete; Complete process control in 40-60 second; Ginkgo leaf bud after completing is put into tea making dedicated drying machine, under 120 ℃ of-150 ℃ of temperature, constantly stirs to dry dry adhesion until between leaf; Stop when producing fragrance, taking-up is made thinner, and puts to be cooled to normal temperature, puts into tea making dedicated drying machine again; Under 120 ℃ of-160 ℃ of temperature, stir with quick-moving speed, further improve fragrance; And minimizing moisture content, the control water content stops when 4%-6%, and is subsequent use;
(2) soak: it is 65-80 order powder that step (1) gained ginkgo leaf bud is pulverized, add ginkgo leaf bud weight 40-80 pure water doubly and soak, and water temperature 35-50 ℃, soaked 3-5 hour, left standstill immersion in wherein preceding 1 hour, back 2-4 hour, soak while stirring;
(3) filter: coarse filtration is removed the ginkgo leaf slag, filters with filter 300 orders again, gets ginkgo leaf and soaks juice;
(4) allotment: get white granulated sugar 14-20, honey 15-20, citric acid 0.5-1.5, sodium isoascorbate 0.035-0.5, ginkgo leaf water logging bubble juice 350-450 by weight, mix then;
(5) homogeneous: pour above-mentioned mixed mixed liquor in homogenizer homogeneous, homogenization pressure is 15-40Mpa;
(6) sterilization filling: with the mixed liquor behind the homogeneous through 121 ℃-135 ℃, sterilization 20-30 second, can then.
Beneficial effect
Adopt the ginkgo leaf bud through the drying aroma-improving that completes among the present invention, the beneficial effect of its effective ingredient and ginkgo leaf can be guaranteed, and soaks through pulverizing in 35-50 ℃ of warm water; The active ingredient of ginkgo leaf is many in its water logging bubble juice; The water extraction of ginkgo leaf is through detecting up to 45%, and its process is simple, has simplified numerous and diverse operation of water extracting alcohol deposition; Its water extract is directly prepared application and is also reduced the loss that numerous and diverse operation causes to effective component of ginkgo leaf; As beverage, can guarantee that its active ingredient can guarantee its quality and beneficial effect again, real is a kind of ideal product of inexpensive instant.
The specific embodiment
Embodiment
A kind of ginkgo leaf beverage comprises following component and content (weight portion): 18 parts of white granulated sugars, 20 parts of honey, 0.9 part of citric acid, 0.1 part of sodium isoascorbate, 375 parts in ginkgo leaf water logging bubble juice.
Described getting the raw materials ready is to pluck from the germination of ginkgo branch after 2-4 days, and the ginkgo leaf bud of blade face exhibition just is as raw material, and the harvesting process is the leaf bud in 10-20 days generally.Ginkgo leaf bud after plucking is put sunny, breezy place make thinner airing to weight when reducing 1/4-1/3, under 200 ℃ of-260 ℃ of temperature, complete; Complete process control in 40-60 second; Ginkgo leaf bud after completing is put into tea making dedicated drying machine, under 120 ℃ of-150 ℃ of temperature, constantly stirs to dry dry adhesion until between leaf; Stop when producing fragrance, taking-up is made thinner, and puts to be cooled to normal temperature, puts into tea making dedicated drying machine again; Under 120 ℃ of-160 ℃ of temperature, stir with quick-moving speed, further improve fragrance; And minimizing moisture content, the control water content stops when 4%-6%, and is for use;
Described ginkgo leaf water logging bubble juice is 10 parts of the ginkgo leaf buds (weight portion) that adopt after said method is dried; And through pulverizing water logging bubble 5 hours for adding 50 times behind the 65-80 order again; Water temperature is 45 ℃, leaves standstill immersion in preceding 1 hour, soaks while stirring in back 2-4 hour; Refilter and remove the ginkgo leaf slag, get ginkgo leaf water logging bubble juice through the filtration of 300 orders.Ginkgo leaf soaks in water, and its water extraction reaches 45% through detection.
Then, in proportion white granulated sugar, honey, citric acid, sodium isoascorbate being soaked juice with described ginkgo leaf again mixes; Pour the above-mentioned mixed liquor for preparing in homogenizer homogeneous again, homogenization pressure is 40Mpa, after the degassing, adopts 135 ℃ temperature to sterilize 30 seconds, and is canned, seals, and promptly gets the ginkgo leaf beverage products.
Ginkgo leaf beverage of the present invention; Contain rich in amino acid, total reducing sugar, reduced sugar, vitamin C, vitamin E, choline etc.; Mineral matter element calcium, phosphorus, iron, zinc, copper equal size are also higher, in addition, also contain various trace elements such as chromium, manganese, cobalt, boron, selenium.
Beverage mouthfeel of the present invention is good, and good reduction serum cholesterol is arranged, and increases coronary flow, improves brain circulation, reducing blood lipid, antiatherosclerosis, enhance immunity power, the anti-ageing effect of waiting for a long time.
Claims (2)
1. a ginkgo leaf beverage is characterized in that each component raw material and weight part ratio thereof are: ginkgo leaf water logging bubble juice 350-450, white granulated sugar 14-20, honey 15-20, citric acid 0.5-1.5, sodium isoascorbate 0.035-0.5.
Described ginkgo leaf water logging bubble juice is characterized in that by the ginkgo leaf bud and adds ginkgo leaf bud weight 40-80 water logging doubly steeping after 300 orders filter acquisition.
2. the manufacture craft of a ginkgo leaf beverage, its characteristic may further comprise the steps: get the raw materials ready (1): pluck from the germination of ginkgo branch after 2-4 days, the ginkgo leaf bud of blade face exhibition just is as raw material, and the harvesting process is the leaf bud in 10-20 days generally.Ginkgo leaf bud after plucking is put sunny, breezy place make thinner airing to weight when reducing 1/4-1/3, under 200 ℃ of-260 ℃ of temperature, complete; Complete process control in 40-60 second; Ginkgo leaf bud after completing is put into tea making dedicated drying machine, under 120 ℃ of-150 ℃ of temperature, constantly stirs to dry dry adhesion until between leaf; Stop when producing fragrance, taking-up is made thinner, and puts to be cooled to normal temperature, puts into tea making dedicated drying machine again; Under 120 ℃ of-160 ℃ of temperature, stir with quick-moving speed, further improve fragrance; And minimizing moisture content, the control water content stops when 4%-6%, and is for use; (2) soak: it is 65-80 order powder that step (1) gained ginkgo leaf bud is pulverized, add ginkgo leaf bud weight 40-80 pure water doubly and soak, and water temperature 35-50 ℃, soaked 3-5 hour, left standstill immersion in wherein preceding 1 hour, back 2-4 hour, soak while stirring; (3) filter: coarse filtration is removed the ginkgo leaf slag, filters with filter 300 orders again, gets ginkgo leaf and soaks juice; (4) allotment: get white granulated sugar 14-20, honey 15-20, citric acid 0.5-1.5, sodium isoascorbate 0.035-0.5, ginkgo leaf water logging bubble juice 350-450 by weight, mix then; (5) homogeneous: pour above-mentioned mixed mixed liquor in homogenizer homogeneous, homogenization pressure is 15-40Mpa; (6) sterilization filling: with the mixed liquor behind the homogeneous through 121 ℃-135 ℃, sterilization 20-30 second, can then.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102854173A CN102342558A (en) | 2011-09-19 | 2011-09-19 | Ginkgo leaf beverage and preparation process thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2011102854173A CN102342558A (en) | 2011-09-19 | 2011-09-19 | Ginkgo leaf beverage and preparation process thereof |
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| CN102342558A true CN102342558A (en) | 2012-02-08 |
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| CN2011102854173A Pending CN102342558A (en) | 2011-09-19 | 2011-09-19 | Ginkgo leaf beverage and preparation process thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104544435A (en) * | 2014-12-31 | 2015-04-29 | 王东宇 | Processing method for ginkgo leaf beverage |
| CN105454949A (en) * | 2014-08-25 | 2016-04-06 | 天津美森科技有限公司 | Ginkgo functional beverage and preparation method thereof |
| CN107581422A (en) * | 2017-09-29 | 2018-01-16 | 道真仡佬族苗族自治县千山药业有限公司 | A kind of radix scrophulariae beverage and preparation method thereof |
| CN109662980A (en) * | 2018-11-29 | 2019-04-23 | 青川县农村产业技术服务中心 | The preparation method of ginkgo oral buccal tablet |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1099235A (en) * | 1993-08-24 | 1995-03-01 | 扬州华仪食品有限公司 | Ginkgo leaves drink and making method thereof |
| CN1692792A (en) * | 2004-05-08 | 2005-11-09 | 于乐交 | Ginkgo tea, and its prepn. art |
| CN101292765A (en) * | 2008-06-03 | 2008-10-29 | 李洪江 | Gingkgo water |
-
2011
- 2011-09-19 CN CN2011102854173A patent/CN102342558A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1099235A (en) * | 1993-08-24 | 1995-03-01 | 扬州华仪食品有限公司 | Ginkgo leaves drink and making method thereof |
| CN1692792A (en) * | 2004-05-08 | 2005-11-09 | 于乐交 | Ginkgo tea, and its prepn. art |
| CN101292765A (en) * | 2008-06-03 | 2008-10-29 | 李洪江 | Gingkgo water |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105454949A (en) * | 2014-08-25 | 2016-04-06 | 天津美森科技有限公司 | Ginkgo functional beverage and preparation method thereof |
| CN104544435A (en) * | 2014-12-31 | 2015-04-29 | 王东宇 | Processing method for ginkgo leaf beverage |
| CN107581422A (en) * | 2017-09-29 | 2018-01-16 | 道真仡佬族苗族自治县千山药业有限公司 | A kind of radix scrophulariae beverage and preparation method thereof |
| CN109662980A (en) * | 2018-11-29 | 2019-04-23 | 青川县农村产业技术服务中心 | The preparation method of ginkgo oral buccal tablet |
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Application publication date: 20120208 |