CN102613344A - Gingko, garlic and green tea composite particle beverage - Google Patents
Gingko, garlic and green tea composite particle beverage Download PDFInfo
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- CN102613344A CN102613344A CN2012101114867A CN201210111486A CN102613344A CN 102613344 A CN102613344 A CN 102613344A CN 2012101114867 A CN2012101114867 A CN 2012101114867A CN 201210111486 A CN201210111486 A CN 201210111486A CN 102613344 A CN102613344 A CN 102613344A
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Abstract
The invention discloses a gingko, garlic and green tea composite particle beverage which is prepared by the following raw materials in weight percentage: 1-5% ginkgo leaf extract, 1-4% black garlic juice, 1-5% green tea extract, and 80-85% semen ginkgo juice, and the rest is auxiliary materials. Ginkgo leaves, semen ginkgoes, black garlic and green tea are considered as natural oxidation-resistant food materials, and the novel health protection composite beverage prepared by combining the ginkgo leaves, semen ginkgoes, black garlic and green tea has good application prospects. The product is good in taste, and the convenience is provided for people for selection.
Description
Technical background
The invention belongs to the beverage processing field, relate to a kind of beverage, particularly a kind of particle beverage of forming by food containing gingko almond, black garlic, green tea.
Background technology
Along with the progress of society and the raising of people's living standard; People to the serious hope of health and to quality of life require increasingly high; 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, as far as 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, and mouthfeel is good, the product of instant again of having good taste simultaneously with composite health care function.The object of the invention is exactly for solving this demand ginkgo leaf, gingko benevolence, black garlic and green 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 green tea composite particles drink.
Realize that technical scheme of the present invention is: a kind of ginkgo garlic green tea composite particles beverage; It is characterized in that; This beverage is prepared from following raw materials by weight percent: ginkgo biloba p.e 1 ~ 5%, black garlic juice 1 ~ 4%, green-tea extract 1 ~ 5%, gingko benevolence juice 80 ~ 85%, surplus is an auxiliary material.
Above-mentioned described auxiliary material 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).
Above-mentioned described green tea can be selected commercially available finished product green tea 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, gathers isoamyl alcohol and polysaccharides from ginkgo biloba etc.; To isolating 46 kinds of flavone compounds from ginkgo leaf so far, comprise several types of flavonoid glycoside, flavone aglycone, biflavone, cinnamic acid ester flavonoid glycoside and catechins etc.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 inherent anti-tumor capacity of body, and anti-curing oncoma is had certain meaning.Ginkgo biloba p.e is used to prevent and treat coronary heart disease, angina pectoris, cranial vascular disease, brain disorder, brain injury sequelae and anti-ageing and 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%, and wherein essential amino acid is 7 kinds; 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 it is also quite active that extract is used 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 as a beverage and food processing of raw materials, first started by the Japanese product is used for generation of the black garlic processing products, Japanese Patent Laid-Open 2006-149325 discloses a black garlic paste food and its manufacturing method, the technique using water , honey, vinegar, wine, oil, spices the black garlic into a paste prepared food; Japanese Patent Laid-Open 2007-151436 discloses a water soluble organic solvent to prepare a black garlic extract methods, and by drying, grinding and other methods The method of preparation of black garlic powder, black garlic extract and black garlic powder can be used in the beverage, food, medicine, but the invention does not relate to specific beverage, food, pharmaceutical production processes and products; Japanese Patent Laid-Open 2008-44885 discloses taken within prevent fatigue composition and prevent fatigue of oral preparations, the black garlic and ginseng combination in order to increase the fatigue prevention capabilities.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 ℃, and humidity is under the condition of 75 ~ 100% fermentations, activates the inherent enzyme of garlic; Make garlic carry out spontaneous fermentation, obtain black garlic product.The black garlic of using in the ginkgo garlic green 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 the 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 promptly 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, shows as immunologic function decline and be easy to occur infecting---various inflammation, autoimmune disease; Tumour takes place, angiocardiopathy, easy aging or the like.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.
Green tea is azymic tea, is the tea of tool natural characteristic in the teas.Contained active ingredient has Tea Polyphenols class, caffeine, amino acid, vitamin, lipopolysaccharides and various trace elements or the like in the green tea.Green tea is that polyphenol content keeps the highest tealeaves in each teas, generally remains with 85%～90% of the bright leaf Polyphenols of tea, and content is about 25%, and the nutriment of some other easy oxidational losses such as vitamin C etc. also keep much morely than other teas.And; Because green tea preliminary working process mainly is a heat chemistry change procedure; Hot and humid helps making some composition to increase to some extent in good time; Like amino acid, soluble sugar, soluble pectin,, thereby content is increased to some extent all owing to the hydrolysis of protein, starch and water-insoluble pectin is replenished.Particularly the content of vitamin C and vitamin E is quite abundant in the green tea, and anti-ageing and oxidation resistant effect is all arranged.
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, green tea are considered to natural antioxidant food material respectively, and therefore, it is combined the novel health care composite beverage of preparation has 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, green-tea extract, gingko benevolence inspissated juice and auxiliary material, mouthfeel, samples, and selecting for use to people provides convenience.
The specific embodiment
Below in conjunction with embodiment and embodiment the present invention is done further detailed description, but they are not to qualification of the present invention.
The preparation method of above-mentioned ginkgo garlic green tea composite particles beverage is characterized in that processing by the following order step:
(1) batching: press ginkgo biloba p.e 1 ~ 5%, black garlic juice 1 ~ 4%, green-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: will use the grain forming machine modeling through the blank that concentrates, and make into graininess, and 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, vacuum-packed with aluminium foil bag, promptly get ginkgo garlic green tea composite particles beverage product.
The preparation of above-mentioned described ginkgo biloba p.e is characterized in that, is to be made by following process steps:
(1) after selection to get fresh ginkgo leaf clean with flushing with clean 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, must 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; Subsequent use.
The preparation of above-mentioned described gingko benevolence juice is characterized in that, is made by following method:
(1) with the gingko broken shell, remove shell and endotesta and get clean gingko benevolence, clean with flushing with clean 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 ℃,, obtain clarifying gingko benevolence juice with the filtration of 300 order industrial filter cloths;
(4) concentrate: adopt 35 ~ 40 ℃, vacuum 0.05MPa, be concentrated into 50 ~ 55% of leaching liquor concentration, promptly obtain gingko benevolence Normal juice inspissated juice; Subsequent use.
Above-mentioned described black garlic juice 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, promptly get and deceive garlic juice; Subsequent use.
Above-mentioned described green-tea extract is characterized in that, is made by following preparation method:
(1) gets green 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 green tea, be heated to 65 ℃ again and extracted 3 hours, filter with 200 order nylon cloths; Get extract; Its green 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 filtrating 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, centrifugate;
(4) vacuum concentrates: adopt 45 ℃, vacuum is 0.025MPa, is concentrated into 35 ~ 40% of leaching liquor concentration, obtains the green tea concentrated extracting solution, and is subsequent use.
Embodiment 1
Select ginkgo biloba p.e 1% for use, black garlic juice 1%, green-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.Process ginkgo garlic green tea composite particles beverage by above-mentioned preparation method.
Embodiment 2
Select ginkgo biloba p.e 5% for use, black garlic juice 2%, green-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.Process ginkgo garlic green tea composite particles beverage by above-mentioned preparation method.
Embodiment 3
Select ginkgo biloba p.e 3% for use, black garlic juice 3%, green-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.Process ginkgo garlic green tea composite particles beverage by above-mentioned preparation method.
Embodiment 4
Select ginkgo biloba p.e 2% for use, black garlic juice 4%, green-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.Process ginkgo garlic green tea composite particles beverage by above-mentioned preparation method.
Embodiment 5
Select ginkgo biloba p.e 4% for use, black garlic juice 2.5%, green-tea extract 2.5%; Gingko benevolence juice 85%; Auxiliary material is white sand Icing Sugar, maltodextrin, methylcellulose, citric acid, and its ratio is 6%, white sand Icing Sugar wherein: maltodextrin: methylcellulose: citric acid=1:1:0.5:0.05.Process ginkgo garlic green 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%, green-tea extract 4%; 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=1:1:0.35:0.04.Process ginkgo garlic green tea composite particles beverage by above-mentioned preparation method.
Claims (3)
1. ginkgo garlic green tea composite particles beverage is characterized in that this beverage is prepared from following raw materials by weight percent: ginkgo biloba p.e 1～5%, black garlic juice 1～4%, green-tea extract 1～5%, gingko benevolence juice 80～85%, surplus is an auxiliary material.
2. ginkgo garlic green tea composite particles beverage according to claim 1; It is characterized in that; Described auxiliary material 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).
3. a kind of ginkgo garlic green tea composite particles beverage according to claim 1, it is characterized in that: described green tea is commercially available finished product green tea.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107136504A (en) * | 2017-04-11 | 2017-09-08 | 凯泽（武汉）健康管理有限公司 | A kind of oxidation resistant functional food |
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