CN102429278A - Gingko fruit vinegar beverage - Google Patents
Gingko fruit vinegar beverage Download PDFInfo
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- CN102429278A CN102429278A CN2011103310699A CN201110331069A CN102429278A CN 102429278 A CN102429278 A CN 102429278A CN 2011103310699 A CN2011103310699 A CN 2011103310699A CN 201110331069 A CN201110331069 A CN 201110331069A CN 102429278 A CN102429278 A CN 102429278A
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- juice
- pulverizing
- gingko
- ginkgo
- vinegar beverage
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- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to a gingko fruit vinegar beverage. The gingko fruit vinegar beverage is characterized by being prepared by selecting (shelled) gingko, (crushed) gingko leaf, (crushed) mushroom, (crushed) black fungus and (crushed) kelp; extracting mixed concentrate by adopting a supercritical extraction method; mixing golden berry juice, apple juice, sea-buckthorn juice, Chinese gooseberry juice and tomato juice; and stirring uniformly with persimmon vinegar and purified water, adding apple essence and color protecting pigment, stirring, heating the materials to the temperature of 80 DEG C, sterilizing, filling, sealing, cooling, packing, and thus obtaining the gingko fruit vinegar beverage.
Description
Technical field
What the present invention relates to is a kind of ginkgo nut vinegar beverage.
Background technology
Ginkgo and ginkgo leaf all have very high health care to be worth, and ginkgo is by among the people being called " long-lived fruit ", and contain in the ginkgo leaf the medicable ginkgetin compound of cardiovascular and cerebrovascular diseases, and fruit vinegar beverage helps softening blood vessel, is the health drink of being praised highly in recent years.If be equipped with other raw material to ginkgo and ginkgo leaf, develop a kind of ginkgo fruit vinegar, the health care of just having widened it is worth.And at present, also do not have the like product of having seen to occur, believe this product, as the elderly and the auxiliary life beverage that the cardiovascular and cerebrovascular diseases people is arranged, can be popular.
Summary of the invention
The purpose of this invention is to provide a kind of ginkgo nut vinegar beverage.
The objective of the invention is to realize like this: get the raw materials ready: 1, select ginkgo (shelling) 10%, ginkgo leaf (pulverizing) 30%, mushroom (pulverizing) 20%, black fungus (pulverizing) 20%, sea-tangle (pulverizing) 20% for use; Adopt the supercritical extraction process method, it is subsequent use to extract mixed concentrated liquid; 2, gold bead fruit juice 20%, cider 20%, sea buckthorn juice 20%, kiwi-fruit juice 20%, tomato juice 20%, mixing for standby use; Make: 1, (prepare in 92% ratio) and get pure water 500kg, place in the interlayer material-compound tank, heat through boiler, when material-compound tank is heated 40 ℃, add mixed concentrated liquid 4%, blended fruit juice 4% stirs; 2, get Aspartame 0.06kg, ethyl maltol 0.06kg, mixes at fresh and sweet plain 0.12kg, during dissolving adds jar; Get malic acid 0.6kg, citric acid 1.3kg, natrium citricum 1.3kg, lactic acid 400ml, glacial acetic acid 150ml, persimmon vinegar 400ml dissolving adding material-compound tank again, after stirring, when heating, add flavoring apple essence 500ml again, protect pigment 0.2kg to 60 ℃; Stir, when heating once more, carry out sterilization, canned sealing to 80 ℃; Cooling, packing promptly gets.
Good effect of the present invention is: ginkgo: property is flat, astringes the lung, and Dingchuan only is with turbidly, and arresting enursis, and contain flavone component has positive role to brain.Ginkgo leaf: promoting blood circulation and removing blood stasis, pain-relieving functions, excite brain, cardiovascular and cerebrovascular diseases there is significant curative effect, be used for the deficiency syndrome of the lung and cough and breathe heavily, coronary heart disease, angina pectoris, hyperlipemia, anti-ageing, and to senile dementia.Mushroom: contain lentinan, multivitamin, amino acid, the nucleic acid composition has immunity to strengthen and the effect of liver protecting therapy virus hepatitis.Black fungus: person " meat or fish in the element " " meat in the element " is the tonic that people know, and is the antasthenic of setting upright of motherland's medical tradition, and modern medicine thinks that black fungus is natural strong anti-coagulants.The juice of black fungus mixes with containing hematoblastic blood plasma, and blood platelet promptly loses cohesion, and this is owing to contain a kind of material of purine nucleosides in the black fungus, has the anti-platelet aggregation effect.Sea-tangle: have softening and resolving hard mass, cure mainly oedema, goiter and tumor knot gas, the goiter and tumor that disappears effect.Contain phycocolloid acid, laminaran sweet mellow wine, inorganic salts, carrotene etc.
The specific embodiment
Combined formulation specifies embodiment and drug action mechanism.
Get the raw materials ready:
1, select ginkgo (shelling) 10%, ginkgo leaf (pulverizing) 30%, mushroom (pulverizing) 20%, black fungus (pulverizing) 20%, sea-tangle (pulverizing) 20% for use, adopt the supercritical extraction process method, it is subsequent use to extract mixed concentrated liquid;
2, gold bead fruit juice 20%, cider 20%, sea buckthorn juice 20%, kiwi-fruit juice 20%, tomato juice 20%, mixing for standby use;
Make:
1, (in 92% ratio preparation) got pure water 500kg, places in the interlayer material-compound tank, heats through boiler, during to 40 ℃ of material-compound tank heating, adds mixed concentrated liquid 4%, and blended fruit juice 4% stirs;
2, get Aspartame 0.06kg, ethyl maltol 0.06kg, mixes at fresh and sweet plain 0.12kg, during dissolving adds jar; Get malic acid 0.6kg, citric acid 1.3kg, natrium citricum 1.3kg, lactic acid 400ml, glacial acetic acid 150ml, persimmon vinegar 400ml dissolving adding material-compound tank again, after stirring, when heating, add flavoring apple essence 500ml again, protect pigment 0.2kg to 60 ℃; Stir, when heating once more, carry out sterilization, canned sealing to 80 ℃; Cooling, packing promptly gets.
Ginkgo: property is flat, astringes the lung, and Dingchuan only is with turbidly, and arresting enursis, and contain flavone component has positive role to brain.
Ginkgo leaf: property is flat, astringes the lung, and relievings asthma, and promoting blood circulation and removing blood stasis, pain-relieving functions excites brain; Cardiovascular and cerebrovascular diseases there is significant curative effect, is used for the deficiency syndrome of the lung and coughs and breathe heavily coronary heart disease, angina pectoris, hyperlipemia; Anti-ageing, and to senile dementia, brain tonic and intelligence development has effect, all assigns GINKGO BILOBA EXTRACT as brain-care foods both at home and abroad.
Mushroom: contain lentinan, multivitamin, amino acid, the nucleic acid composition has immunity to strengthen and the effect of liver protecting therapy virus hepatitis, plays the effect that increases tame natural flavor among the we.
Black fungus: person " meat or fish in the element " " meat in the element " is the tonic that people know, and is the antasthenic of setting upright of motherland's medical tradition, and modern medicine thinks that black fungus is natural strong anti-coagulants.The juice of black fungus mixes with containing hematoblastic blood plasma, and blood platelet promptly loses cohesion, and this is owing to contain a kind of material of purine nucleosides in the black fungus, has the anti-platelet aggregation effect.
Sea-tangle: it is salty to distinguish the flavor of, and has softening and resolving hard mass, cures mainly oedema, goiter and tumor knot gas, the goiter and tumor that disappears effect.Contain phycocolloid acid, laminaran sweet mellow wine, inorganic salts, carrotene etc.
Nutrient content is following in this beverage of detection:
| The total saponin(e of ginkgo | ≥0.5g | Calcium | 2.5mg |
| Rutin | 10mg | Iron | 5.0mg |
| Protein | 86mg | Zinc | 0.25mg |
| Vitamin c | 49mg | Methionine | 14.5mg |
| Tryptophan | 20.4mg | Valine | 11.7mg |
| Lysine | 9.1mg | Leucine | 13.1mg |
| Glutamic acid | 17.3mg | Phenylalanine | 16.5mg |
| Carrotene | 5mg | Serine | 10.5mg |
| Arginine | 10.25mg | Glycine | 7.5mg |
| Histidine | 15.4mg | Vitamin B1 | 7.67mg |
Can find out that through this check it is nutritious, be fit to pursue the health person and drink.
Claims (1)
1. ginkgo nut vinegar beverage; It is characterized in that: get the raw materials ready: 1, select ginkgo (shelling) 10%, ginkgo leaf (pulverizing) 30%, mushroom (pulverizing) 20%, black fungus (pulverizing) 20%, sea-tangle (pulverizing) 20% for use; Adopt the supercritical extraction process method, it is subsequent use to extract mixed concentrated liquid; 2, gold bead fruit juice 20%, cider 20%, sea buckthorn juice 20%, kiwi-fruit juice 20%, tomato juice 20%, mixing for standby use; Make: 1, (prepare in 92% ratio) and get pure water 500kg, place in the interlayer material-compound tank, heat through boiler, when material-compound tank is heated 40 ℃, add mixed concentrated liquid 4%, blended fruit juice 4% stirs; 2, get Aspartame 0.06kg, ethyl maltol 0.06kg, mixes at fresh and sweet plain 0.12kg, during dissolving adds jar; Get malic acid 0.6kg, citric acid 1.3kg, natrium citricum 1.3kg, lactic acid 400ml, glacial acetic acid 150ml, persimmon vinegar 400ml dissolving adding material-compound tank again, after stirring, when heating, add flavoring apple essence 500ml again, protect pigment 0.2kg to 60 ℃; Stir, when heating once more, carry out sterilization, canned sealing to 80 ℃; Cooling, packing promptly gets.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103310699A CN102429278B (en) | 2011-10-27 | 2011-10-27 | Gingko fruit vinegar beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103310699A CN102429278B (en) | 2011-10-27 | 2011-10-27 | Gingko fruit vinegar beverage |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102429278A true CN102429278A (en) | 2012-05-02 |
| CN102429278B CN102429278B (en) | 2013-10-16 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011103310699A Expired - Fee Related CN102429278B (en) | 2011-10-27 | 2011-10-27 | Gingko fruit vinegar beverage |
Country Status (1)
| Country | Link |
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| CN (1) | CN102429278B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103719975A (en) * | 2013-12-19 | 2014-04-16 | 芜湖佳诚电子科技有限公司 | Seafood jelly fungi beverage and preparation method thereof |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100187944B1 (en) * | 1995-12-05 | 1999-06-01 | 손경식 | Beverage composition containing pine bud extract and ginkgo biloba extract |
| CN1256900A (en) * | 1999-12-02 | 2000-06-21 | 王作标 | Ginkgo vinegar drink |
| CN1273796A (en) * | 2000-04-18 | 2000-11-22 | 王国汉 | Process for preparing nutritive beverage |
| KR100628647B1 (en) * | 2005-09-30 | 2006-09-26 | 청양군 | Manufacturing method of functional beverage using natural fermented water |
| CN1915116A (en) * | 2006-09-13 | 2007-02-21 | 郑其良 | Gingko milk beverage and preparation method |
| CN101126060A (en) * | 2007-08-01 | 2008-02-20 | 杨志金 | Preparation method of ginkgo vinegar beverage |
| CN101712921A (en) * | 2009-12-17 | 2010-05-26 | 梁志高 | Health-care concentrated vinegar and preparation method thereof |
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2011
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|---|---|---|---|---|
| KR100187944B1 (en) * | 1995-12-05 | 1999-06-01 | 손경식 | Beverage composition containing pine bud extract and ginkgo biloba extract |
| CN1256900A (en) * | 1999-12-02 | 2000-06-21 | 王作标 | Ginkgo vinegar drink |
| CN1273796A (en) * | 2000-04-18 | 2000-11-22 | 王国汉 | Process for preparing nutritive beverage |
| KR100628647B1 (en) * | 2005-09-30 | 2006-09-26 | 청양군 | Manufacturing method of functional beverage using natural fermented water |
| CN1915116A (en) * | 2006-09-13 | 2007-02-21 | 郑其良 | Gingko milk beverage and preparation method |
| CN101126060A (en) * | 2007-08-01 | 2008-02-20 | 杨志金 | Preparation method of ginkgo vinegar beverage |
| CN101712921A (en) * | 2009-12-17 | 2010-05-26 | 梁志高 | Health-care concentrated vinegar and preparation method thereof |
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| 马伯英: "银杏醋抗氧化作用研究", 《医药论坛杂志》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103719975A (en) * | 2013-12-19 | 2014-04-16 | 芜湖佳诚电子科技有限公司 | Seafood jelly fungi beverage and preparation method thereof |
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| Publication number | Publication date |
|---|---|
| CN102429278B (en) | 2013-10-16 |
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