CN102613340B - Ginkgo garlic pu-erh raw tea composite particle drink - Google Patents
Ginkgo garlic pu-erh raw tea composite particle drink Download PDFInfo
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- CN102613340B CN102613340B CN 201210111523 CN201210111523A CN102613340B CN 102613340 B CN102613340 B CN 102613340B CN 201210111523 CN201210111523 CN 201210111523 CN 201210111523 A CN201210111523 A CN 201210111523A CN 102613340 B CN102613340 B CN 102613340B
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- juice
- ginkgo
- raw tea
- tea
- garlic
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- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a ginkgo garlic pu-erh raw tea composite particle drink, which is prepared by the following raw materials by weight: 1-5% of ginkgo leaf extraction, 1-4% of black garlic juice, 1-5% of pu-erh raw tea extraction, 80-85% of semen ginkgo juice, and the remaining amount is auxiliary materials. Ginkgo leaves, semen ginkgo, the black garlic juice and a pu-erh raw tea are respectively considered to be natural anti-oxidization food materials and are combined to prepare the novel health care composite drink which has great application prospects. A product of the ginkgo garlic pu-erh raw tea composite particle drink has good taste, simultaneously displays the effects of diuresis, helping digestion, dispelling wind and relieving exterior syndromes, clearing heads and eyes, and is convenient in selection for people.
Description
Technical background
The invention belongs to the beverage processing field, relate to a kind of beverage, particularly a kind of particle beverage of being formed by food containing gingko almond, black garlic, Pu'er raw tea.
Background technology
Along with the progress of society and the raising of people's living standard, people are to the serious hope of health and more and more higher to the requirement of quality of life, utilize beverage/food to improve health of people, strengthen an urgent demand that people's physique has become people, it possesses convenience and practicality.But with regard to tea-drinkings such as the green tea of current market supply, black tea, only provide that people quench one's thirst, the demand of relieving summer-heat, for functional beverage, also be in the elementary process segment, not outstanding, not obvious, the no characteristic of its product efficacy.In people's life of reality, pursue a kind of beverage with composite health care function, and mouthfeel is good, the product of instant again of having good taste simultaneously.Purpose of the present invention is exactly for solving this demand ginkgo leaf, gingko benevolence, black garlic and Pu'er raw tea to be combined a kind of compound beverage with health-improving.
Summary of the invention
Horn of plenty tea beverage produce market, improve such product quality, the popularization and improvement people improve human absorptivity and product health-care efficacy to the demand of tea-drinking health product, the object of the present invention is to provide a kind of functional instant type ginkgo garlic Pu'er raw tea composite particles drink.
Realize that technical scheme of the present invention is: a kind of ginkgo garlic Pu'er raw tea composite particles beverage, it is characterized in that, this beverage is prepared from by following raw materials by weight percent: ginkgo biloba p.e 1 ~ 5%, black garlic juice 1 ~ 4%, Pu'er raw tea extract 1 ~ 5%, gingko benevolence juice 80 ~ 85%, surplus is auxiliary material.
Auxiliary material described above is white sand Icing Sugar, maltodextrin, methylcellulose and citric acid, and its ratio is the white sand Icing Sugar: maltodextrin: methylcellulose: citric acid=1:1:(0.25 ~ 0.5): (0.025 ~ 0.05).
Pu'er raw tea described above can be selected the commercially available living loose tea in finished product Pu'er for use.
Nutrient composition content is very abundant in the ginkgo leaf, in butt, contains protein 10.9 ~ 15.5% in the ginkgo leaf, total reducing sugar 7.38% ~ 8.69%, reduced sugar 4.64% ~ 5.63%, vitamin C 66.78 ~ 127.20mg/100g, vitamin E 6.17 ~ 8.05mg/100g.Functional component in the ginkgo leaf mainly contains chromocor compound, interior lipoid substance, organic acid, phenolic acid, alkyl phenolic acid and alkyl phenol acids, poly-isoamyl alcohol and polysaccharides from ginkgo biloba etc., to isolating 46 kinds of flavone compounds from ginkgo leaf so far, comprise several classes such as flavonoid glycoside, flavone aglycone, biflavone, cinnamic acid ester flavonoid glycoside and catechin.Flavones ingredient in the ginkgo leaf is powerful free radical scavenger, it is again regulation of blood vessels agent, anti-angiogenic suppository and metabolism Reinforcing agent simultaneously, can also prevent the film disorder that free radical and platelet activating factor (PAF) cause, have certain effect for anti-ageing.Show that after deliberation ginkgo biloba p.e can prevent people's myocardial infarction, have and bring high blood pressure down and functions such as blood fat.Bilobalide has neuroprotective and antioedematous effect, and senile dementia is had unusual curative effect.Total Ginkgo Flavone-Glycoides can increase human body SOD activity level, transfers the anti-tumor capacity of body inherence, and anti-curing oncoma is had certain meaning.Ginkgo biloba p.e is used for preventing and treating coronary heart disease, angina pectoris, cranial vascular disease, brain disorder, brain injury sequelae and anti-ageingly all produces effect, and in the world ginkgo leaf is extracted at present, and it is quite active that extract is used for the developmental research of functional food.
Gingko benevolence is that ginkgo nut divests shell and removes the clean kernel of cutability kind skin, with the ginkgo leaf similar performance, contains terpene, phenols, trace element, amino acid ex hoc genus anne active ingredients such as compound, has plurality of health care functions.The chemical composition of ginkgo nut: gingko benevolence is starch-containing 62.4% ~ 67%, protein 11.3%, fat 2.6%, sucrose 5.2%, reduced sugar 1.1%, nucleoprotein 0.26% and mineral matter 3%.In addition, it also contains a certain amount of phenol and phenolic acid compound and a spot of steroidal compounds.Contain 17 seed amino acids in the gingko, total amount is 10.77%, wherein essential amino acid is 7 kinds, and content is 3.42%, accounts for 31.8% of total amino acid content, 9 kinds in drug effect amino acid, content is 7.25%, accounts for 67.3% of total amino acid content, 4 kinds of semi-dispensable amino acids, content is 1.33%, accounts for 12.3% of total amino acid content.Modern medicine study proves, gingko has the serum cholesterol of reduction, increases coronary flow, improves the brain circulation, spasmolysis, lax bronchus and physiologically active such as antibacterial.After ginkgo leaf, in the world gingko is extracted, and extract is also quite active for the developmental research of medicine, functional food.
Black garlic is to adopt fermentation and ageing method that uncooked garlic is processed; in the pungent of having removed garlic and stink; improved the product of the health care of garlic again; black garlic has not only kept the contained rich in amino acid of living garlic, vitamin, trace element; has broad-spectrum bactericidal action; health cares such as cardiovascular system protective effect, antioxidation and antitumaous effect, and eliminated the not pungent and stink of acceptant uncooked garlic of people to the full extent.By fermentation with slaking after black garlic, physiologically active ingredient content such as its polyphenol, 4,5,9-trithiadodeca-1,6,11-triene 9-oxide, S-pi-allyl-cysteine increase, health cares such as cardiovascular system protective effect, antitumaous effect, antioxidation and elimination fatigue effect strengthen.Black garlic is as the raw material of drink and food processing, by Japan at first begin with black garlic product be used for two generation deep processed product, Japan Patent Te Open 2006-149325 discloses paste food and the manufacture method thereof of utilizing black garlic, and this technology adopts water, honey, vinegar, wine, wet goods condiment will deceive garlic and be modulated into paste food; Japan Patent Te Open 2007-151436 discloses water and water-miscible organic solvent is prepared into the method for deceiving garlic extraction liquid, and the method for deceiving garlic powder by the preparation of methods such as drying, pulverizing, black garlic extract and black garlic powder can be used in beverage, food, medicine, but this invention does not relate to concrete beverage, food, medical production technology and product; The special Open 2008-44885 of Japan Patent discloses and has prevented from taking constituent and preventing tired oral preparations in tired, will deceive garlic and genseng share, to increase its tired prophylactic function.The patent publication No. of applicant is that the patent of invention " preparation method of a kind of black garlic " of CN102204659A is characterized in that uncooked garlic rice is added yoghurt to ferment at 20 ~ 25 ℃ earlier, move in the fermenting cellar again, design temperature is 75 ~ 85 ℃, humidity is under the condition of 75 ~ 100% fermentations, activate the inherent enzyme of garlic, make garlic carry out spontaneous fermentation, obtain black garlic product.The black garlic of using in the ginkgo garlic Pu'er raw tea composite beverage of the present invention is the black garlic product of prior art.
Tealeaves is the comprehensive function of number of chemical composition in the tealeaves to health-care effect and the drug action of human body, but its main active component is the catechin compounds in the Tea Polyphenols.The tea catechin compounds is the grabber of free radical, and so-called free radical namely can constantly produce under the normal physiological situation in the body, also constantly removes, and to reach some materials of balance, these materials have active oxygen (O-) and hydroxy (OH-) etc.Produce too much owing to pathological factor and environmental factor make the human body interior free yl, or can not in time remove and gather in vivo, cause the accumulation of interior free yl.Radical pair large biological molecule meeting toxigenicity, the unrighted acid generation lipid peroxidation on the cell membrane particularly, this peroxidating has toxicity, show as immunologic function decline and be easy to and occur infecting---various inflammation, autoimmune disease, tumour takes place, angiocardiopathy, easily aging etc.So free radical is the arch-criminal who threatens human health, tea catechin has the good effects of removing free radical, and tea is natural plant product, is desirable health beverages.Prove further that according in recent years clinic study that the catechin in the Tea Polyphenols has is anti-oxidant, radiation proof, lipopenicillinase, anticancer, anti-ageing and other effects.
Pu'er tea is the historical famous tea in Yunnan, and yunnan puer tea shines blue or green tea by big-leaf species in yunnan and processes, and the characteristics of big-leaf species in yunnan are Aqua Folium Camelliae sinensis extract content height, reach 45%-49%; The polyphenol content height reaches 32%-35%.After being processed into Pu'er tea, kept high water extraction concentration characteristics, generally reach about 40%, but the content of Tea Polyphenols has been very big, generally only remain with the 1/3-1/4 of bright leaf content, but the nutgall acids content of material in the Tea Polyphenols has been rich.The Tea Polyphenols oxidation is a series of enzymes, the non-enzymatic autoxidation of carrying out under the ectoenzyme effect of warm-heat effect and microorganism secretion in the Pu'er tea, thereby has formed the big and small oxypolymer of a series of molecular weight.Pu'er tea is compressed tea and the loose tea by crude green tea plurality of specifications of making after wet heap, compacting.Pu'er tea technology uniqueness, several procedures such as general needs pass through and complete, knead, wet heap.The tealeaves that aquatic foods are adopted is through completing, knead, after the drying, become Pu'er gross tea, Pu'er tea at this moment, and charm is dense high, sharp strong and owe Zhang Li.After gross tea is made, because the difference of its subsequent handling is divided into " ripe tea " and " life tea ".Changeing ripe through wet heap is " ripe tea ", then is " giving birth to tea " by depositing what make its natural ageing all the year round.The effect of Pu'er tea, as far back as 1765, clear: the Zhao Xuemin supplementary Amplifications of the Compendium of Materia Medica record of writing: " Pu'er tea, bitter is cold in nature, separates greasy cattle and sheep poison, empty people's forbidding, bitterness, by the phlegm therapeutic method to keep the adverse qi flowing downward, postcibal diarrhea is removed heat by catharsis "." Pu'er tea delicate fragrance is solely exhausted also sobers up the first, eliminates indigestion and phlegm, and clearing stomach is promoted the production of body fluid, and power especially greatly also "." Pu'er tea can be controlled all kinds of diseases and ailments, expands, catches cold, disperses with ginger decoction as tripe, and perspiration can be healed.Mouthful broken larynx is dry, and the pain of being heated was held in the mouth or the eyes with five minutes and namely to be healed the night of making a slip of the tongue "." general rain tea (Pu'er tea), that steams is agglomerating, can change thing ".In recent years, some experts have also launched research gradually to the health care of Pu'er tea both at home and abroad, the result prove ancients to the Pu'er tea health-care function discuss correct, found the health care that some are new simultaneously.What the health care report of Pu'er tea was maximum is to reduce blood fat, angiocardiopathy preventing and lowering blood-fat and reducing weight.According to reports: 1978, the clinic director Amy of Paris San Antonio Spurs department of medial science that Caro proves than doctor's clinical test results, drink Pu'er, Yunnan Tuo tea and can alleviate people's body weight, reduce the ratio of lipids, triglyceride and cholesterol, blood uric acid in the human body; The director Lv Tong of Paris University nutritional physiology laboratory professor proposes do the test that ShiShimonoseki, Yunnan Tuo tea reduces cholesterol with small white mouse after: " some not quite clear materials are arranged; water soluble in the Tuo tea of Pu'er, Yunnan, have enhance metabolism, the special effect of balance and adjusting cholesterol ".
Chinese Guangdong has the research of human Pu'er tea that the influence of people's blood pressure heart rate and rheoencephalogram is shown, the blood vessel dilatation that can cause behind the drinking pu'er tea, blood pressure temporarily descends, physiological effects such as decreased heart rate and the minimizing of brain CBF, so hypertension and cerebral arteriovenous malformation patient to the elderly all have good action.
Pu'er, the First Academy of unming Medical College cardiovascular group of clinical use Yunnan of internal medicine Tuo tea 55 examples and the 31 example contrasts of using curative effect fat-reducing medicament clofibrate treatment preferably, the curative effect of Pu'er, Yunnan Tuo tea also is higher than clofibrate as a result, and has no side effect.
The research of Southwest China agriculture university is thought Pu'er tea in special procedure-wet heap process, and is maximum with the flavonoid glycoside form person of existence in the Flavonoid substances in the body, and flavonoid glycoside has the effect of citrin, can prevent the sclerosis of human vas.
France Henry-Zhi Duo hospital and another hospital of family prove that it is helpful to losing weight to drink Pu'er tea, obvious to fat metabolism.The professor Liang Mingda of Chinese yunnan Kunming natural drug research institute, Hu Meiying etc. studies have shown that the long-term drinking Pu'er tea not only can lose weight, and its cholesterol and triglycerides are reduced, and can confirm that the long-term drinking Pu'er tea can treatment of obesity.
The long slope of traditional Chinese medical science chief is originally respected four youths the health-care effect of yunnan puer tea has been done penetrating description in the Japan: " the excellent part of yunnan puer tea is the history through 1000; also tool possesses exuberant vitality so far; as long as drink often and will feel: diuresis, aid digestion, the effect of sobering up, lose weight, whetting the appetite are arranged, and too numerous to enumerate.For the more wider people's in the whole world health, drink and should popularize ".
Pu'er tea is as a kind of special health drink, and therefore its function has the laudatory title of " slim tea " " beauty treatment tea " " tea lengthens one's life " by extensively understanding and acceptance of people in France, Spain, Japan and other countries.
Puer Bulk Tea profile hypertrophy, tightly straight, complete, color and luster is dark brown or brown red, and the soup look red is dense bright, and the pure and mild Hui Tian of flavour has special Chen Xiangqi, is suitable for cooking with the bubble drink.
Pu'er raw tea have diuresis, aid digestion, sober up, lose weight, whet the appetite, expel pathogenic wind from the body surface, effect such as refresh oneself.
Methylcellulose: methylcellulose application in the present invention, purpose is owing to glucide in the product of the present invention is more, methylcellulose is a kind of adhesive preferably, and can make finished product no hardening tendency in storage process, can make its particle when Instant Drinks, improve Beng Xie ∕ dissolution rate again simultaneously.
In sum, ginkgo leaf, gingko benevolence, black garlic, Pu'er raw tea are considered to natural antioxidant food material respectively, and therefore, it is combined the novel health care composite beverage of preparation great application prospect.
Beneficial effect
Product of the present invention combines a kind of composite particles beverage with health-improving with ginkgo biloba p.e, black garlic juice, Pu'er raw tea extract, gingko benevolence inspissated juice and auxiliary material, mouthfeel, sample, demonstrate better simultaneously Pu'er raw tea have diuresis, aid digestion, expel pathogenic wind from the body surface, refresh oneself's effect, selecting for use to people provides convenience.
The specific embodiment
The present invention is described in further detail below in conjunction with embodiment and embodiment, but they are not limitation of the invention.
The preparation method of above-mentioned ginkgo garlic Pu'er raw tea composite particles beverage is characterized in that step is made in the following order:
(1) batching: press ginkgo biloba p.e 1 ~ 5%, black garlic juice 1 ~ 4%, Pu'er raw tea extract 1 ~ 5%, gingko benevolence juice 80 ~ 85%, surplus is equipped with auxiliary material white sand Icing Sugar, maltodextrin, methylcellulose and citric acid, and its ratio is the white sand Icing Sugar: maltodextrin: methylcellulose: citric acid=1:1:(0.25 ~ 0.5): (0.025 ~ 0.05);
(2) homogeneous: adopt the homogenization pressure of 35 ~ 45MPa that material is carried out evenly with high pressure homogenizer;
(3) degassing: material is outgased in vacuum is the concentration pan of 93.0 ~ 96.0KPa, and a large amount of air of sneaking into when removing homogeneous when material moisture during in 25% left and right sides, can take the dish out of the pot;
(4) moulding: with the blank grain forming machine modeling through concentrating, make into graininess, cross 6 ~ 8 mesh sieves;
(5) oven dry: the particle blank is put into drying machine drying under 65 ~ 75 ℃ condition after going into dish, makes water content less than 2%;
(6) packing: dried granules is sieved, remove powder, use the aluminium foil bag vacuum packaging, namely get ginkgo garlic Pu'er raw tea composite particles beverage product.
The preparation of ginkgo biloba p.e described above is characterized in that, is to be made by following process steps:
(1) the fresh ginkgo leaf of getting after selection is rinsed well with clear water;
(2) use 90 ~ 95 ℃ of heat treatments 1 minute then, pull out and be cooled to normal temperature rapidly, the ascorbic acid of adding 0.1% and 0.05% citric acid are protected processing;
(3) with bruisher ginkgo leaf is carried out fragmentation again;
(4) lixiviate: adding concentration by 1 kilogram of bright ginkgo leaf is 10 liters of 65% ethanol, in 50 ℃ of extractions 3.5 hours, filters with 350 order industrial filter cloths, gets filtrate;
(5) vacuum concentrates: adopt 55 ℃, vacuum 0.09MPa, be concentrated into 55 ~ 60% of leaching liquor concentration, obtain bright ginkgo leaf concentrated extracting solution; Standby.
The preparation of gingko benevolence juice described above is characterized in that, is made by following method:
(1) with the gingko broken shell, remove shell and endotesta and get clean gingko benevolence, to rinse well with clear water, drop is moisture to the greatest extent;
(2) squeeze three times with serum pressing machine, per 100 kilograms of gingko benevolence are just pressed and are obtained 15 ~ 20 kilograms of Normal juice, add 50 ~ 55 kilograms of pure water for the second time, add 35 ~ 40 kilograms of pure water for the third time, merge three times juice, and the sap rate of squeezing out is about 110%;
(3) get above-mentioned gingko benevolence juice and be heated to 95 ℃, add the edible gelatin of juice amount 2%, stirs after 20 minutes, locate to leave standstill the formation post precipitation in 2 ℃ ~ 4 ℃, with the filtration of 300 order industrial filter cloths, obtain clarifying gingko benevolence juice;
(4) concentrate: adopt 35 ~ 40 ℃, vacuum 0.05MPa, be concentrated into 50 ~ 55% of leaching liquor concentration, namely obtain gingko benevolence Normal juice inspissated juice; Standby.
Black garlic juice described above is characterized in that, makes by following preparation method:
According to 1 kilogram of black garlic of clean fermentation, add 1 liter of pure water, be polished into slurries with fiberizer, protect by the ascorbic acid of slurry weight adding 0.05% and 0.01% citric acid, with 350 order nylon net filters, namely get black garlic juice; Standby.
Pu'er raw tea extract described above is characterized in that, is made by following preparation method:
(1) gets Pu'er raw tea and pulverize into slightly end of 30 orders;
(2) extracting solution: add after 10 liters pure water soaks 30 minutes according to 1 kilogram of dried Pu'er raw tea, be heated to 65 ℃ again and extracted 3 hours, filter with 200 order nylon cloths, get extract, its Pu'er raw tea filter residue adds 5 liters pure water again, heats 80 ℃ and extracts 2 hours, filters with 200 order nylon cloths;
(3) above-mentioned (2) step filtrate is merged, uses centrifuge centrifugal treating secondary respectively, be respectively the centrifugal 30min of 10000r/min once with the centrifugal 20min of 12000r/min once, get centrifugate;
(4) vacuum concentrates: adopt 45 ℃, vacuum is 0.025MPa, is concentrated into 35 ~ 40% of leaching liquor concentration, obtains the Pu'er raw tea concentrated extracting solution, and is standby.
Embodiment 1
Select ginkgo biloba p.e 1% for use, black garlic juice 1%, Pu'er raw tea extract 5%, gingko benevolence juice 85%, auxiliary material is white sand Icing Sugar, maltodextrin, methylcellulose, citric acid, and its ratio is 8%, white sand Icing Sugar wherein: maltodextrin: methylcellulose: citric acid=1:1:0.25:0.025.Make ginkgo garlic Pu'er raw tea composite particles beverage by above-mentioned preparation method.
Embodiment 2
Select ginkgo biloba p.e 5% for use, black garlic juice 2%, Pu'er raw tea extract 1%, gingko benevolence juice 82%, auxiliary material is white sand Icing Sugar, maltodextrin, methylcellulose, citric acid, and its ratio is 10%, white sand Icing Sugar wherein: maltodextrin: methylcellulose: citric acid=1:1:0.3:0.05.Make ginkgo garlic Pu'er raw tea composite particles beverage by above-mentioned preparation method.
Embodiment 3
Select ginkgo biloba p.e 3% for use, black garlic juice 3%, Pu'er raw tea extract 2%, gingko benevolence juice 80%, auxiliary material is white sand Icing Sugar, maltodextrin, methylcellulose, citric acid, and its ratio is 12%, white sand Icing Sugar wherein: maltodextrin: methylcellulose: citric acid=1:1:0.5:0.03.Make ginkgo garlic Pu'er raw tea composite particles beverage by above-mentioned preparation method.
Embodiment 4
Select ginkgo biloba p.e 2% for use, black garlic juice 4%, Pu'er raw tea extract 3%, gingko benevolence juice 80%, auxiliary material is white sand Icing Sugar, maltodextrin, methylcellulose, citric acid, and its ratio is 11%, white sand Icing Sugar wherein: maltodextrin: methylcellulose: citric acid=1:1:0.25:0.03.Make ginkgo garlic Pu'er raw tea composite particles beverage by above-mentioned preparation method.
Embodiment 5
Select ginkgo biloba p.e 4% for use, black garlic juice 2.5%, Pu'er raw tea extract 2.5%, gingko benevolence juice 85%, auxiliary material is white sand Icing Sugar, maltodextrin, methylcellulose, citric acid, its ratio is 6%, white sand Icing Sugar wherein: maltodextrin: methylcellulose: citric acid=1:1:0.5:0.05.Make ginkgo garlic Pu'er raw tea composite particles beverage by above-mentioned preparation method.
Embodiment 6
Select ginkgo biloba p.e 1.5% for use, black garlic juice 3.5%, Pu'er raw tea extract 4%, gingko benevolence juice 80%, auxiliary material is white sand Icing Sugar, maltodextrin, methylcellulose, citric acid, its ratio is 11%, white sand Icing Sugar wherein: maltodextrin: methylcellulose: citric acid=1:1:0.35:0.04.Make ginkgo garlic Pu'er raw tea composite particles beverage by above-mentioned preparation method.
Claims (2)
1. a ginkgo garlic Pu'er raw tea composite particles beverage is characterized in that, is that step is made in the following order:
(1) batching: press ginkgo biloba p.e 1～5%, black garlic juice 1～4%, Pu'er raw tea extract 1～5%, gingko benevolence juice 80～85%, surplus is equipped with auxiliary material white sand Icing Sugar, maltodextrin, methylcellulose and citric acid, and its ratio is the white sand Icing Sugar: maltodextrin: methylcellulose: citric acid=1:1:(0.25～0.5): (0.025～0.05);
(2) homogeneous: adopt the homogenization pressure of 35～45MPa that material is carried out homogeneous with high pressure homogenizer;
(3) degassing: material is outgased in vacuum is the concentration pan of 93.0～96.0KPa, a large amount of air of sneaking into when removing homogeneous, when material moisture 25% the time, can take the dish out of the pot;
(4) moulding: with the blank grain forming machine modeling through concentrating, make into graininess, cross 6～8 mesh sieves;
(5) oven dry: the particle blank is put into drying machine drying under 65～75 ℃ condition after going into dish, makes water content less than 2%;
(6) packing: dried granules is sieved, remove powder, use the aluminium foil bag vacuum packaging, namely get ginkgo garlic Pu'er raw tea composite particles beverage product;
Described ginkgo biloba p.e is made by following process steps:
(1) the fresh ginkgo leaf after selection is rinsed well with clear water;
(2) use 90～95 ℃ of heat treatments 1 minute then, pull out and be cooled to normal temperature rapidly, the ascorbic acid of adding 0.1% and 0.05% citric acid are protected processing;
(3) with bruisher ginkgo leaf is carried out fragmentation again;
(4) lixiviate: adding concentration by 1 kilogram of bright ginkgo leaf is 10 liters of 65% ethanol, in 50 ℃ of extractions 3.5 hours, filters with 350 order industrial filter cloths, gets filtrate;
(5) vacuum concentrates: adopt 55 ℃, vacuum 0.09MPa, be concentrated into 55～60% of leaching liquor concentration, obtain bright ginkgo leaf concentrated extracting solution;
Described gingko benevolence juice is made by following method:
(1) with the gingko broken shell, remove shell and endotesta and get clean gingko benevolence, to rinse well with clear water, drop is moisture to the greatest extent;
(2) squeeze three times with serum pressing machine, per 100 kilograms of gingko benevolence are just pressed and are obtained 15～20 kilograms of Normal juice, add 50～55 kilograms of pure water for the second time, add 35～40 kilograms of pure water for the third time, merge three times juice, and the sap rate of squeezing out is 110%;
(3) get above-mentioned gingko benevolence juice and be heated to 95 ℃, add the edible gelatin of juice amount 2%, stirs after 20 minutes, locate to leave standstill the formation post precipitation in 2 ℃～4 ℃, with the filtration of 300 order industrial filter cloths, obtain clarifying gingko benevolence juice;
(4) concentrate: adopt 35～40 ℃, vacuum 0.05MPa, be concentrated into 50～55% of leaching liquor concentration, namely obtain gingko benevolence Normal juice inspissated juice;
Described black garlic juice makes by following preparation method:
According to 1 kilogram of black garlic of clean fermentation, add 1 liter of pure water, be polished into slurries with fiberizer, protect by the ascorbic acid of slurry weight adding 0.05% and 0.01% citric acid, with 350 order nylon net filters, namely get black garlic juice;
Described Pu'er raw tea extract is made by following preparation method:
(1) gets Pu'er raw tea and pulverize into slightly end of 30 orders;
(2) extracting solution: add after 10 liters pure water soaks 30 minutes according to 1 kilogram of dried Pu'er raw tea, be heated to 65 ℃ again and extracted 3 hours, filter with 200 order nylon cloths, get extract, its Pu'er raw tea filter residue adds 5 liters pure water again, heats 80 ℃ and extracts 2 hours, filters with 200 order nylon cloths;
(3) above-mentioned (2) step filtrate is merged, uses centrifuge centrifugal treating secondary respectively, be respectively the centrifugal 30min of 10000r/min once with the centrifugal 20min of 12000r/min once, get centrifugate;
(4) vacuum concentrates: adopt 45 ℃, vacuum is 0.025MPa, is concentrated into 35～40% of leaching liquor concentration, obtains the Pu'er raw tea concentrated extracting solution.
2. a kind of ginkgo garlic Pu'er raw tea composite particles beverage according to claim 1, it is characterized in that: described Pu'er raw tea is the living loose tea in commercially available finished product Pu'er.
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| Mcicr B.关于银杏和大蒜制品的标准化分析.《国外医药.植物药分册》.1990,第5卷(第06期),第266页. |
| 关于银杏和大蒜制品的标准化分析;Mcicr B;《国外医药.植物药分册》;19901231;第5卷(第06期);第266页 * |
| 大蒜、银杏叶复合保健饮料研制初报;田迪英等;《食品工业科技》;20041231;第25卷(第09期);第96至98页 * |
| 田迪英等.大蒜、银杏叶复合保健饮料研制初报.《食品工业科技》.2004,第25卷(第09期),第96至98页. |
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