CN102626159B - Compound gingko, garlic and black tea particle drink - Google Patents

Abstract

The invention discloses a compound gingko, garlic and black tea particle drink, which is prepared from the following raw materials according to weight percentage: 1-5% of a gingko leaf extractive, 1-4% of black garlic juice, 1-5% of black tea extractive, 80-85% of white nut juice, and the balance of auxiliary materials. Gingko leaves, white nuts, black garlic and black tea are respectively considered as natural antioxidant food materials; the four materials are combined together to prepare a novel compound health-care drink, so that the compound gingko, garlic and black tea particle drink has great application prospect; the compound gingko, garlic and black tea particle drink disclosed by the invention has good mouth feel and taste and provides convenience for people to select and use; in addition, matched with warm black tea, the compound gingko, garlic and black tea particle drink has the functions of warming and dispelling cold, warming stomach and dispelling cold, and is more suitable for crowds suffering from stomach cold and deficiency of stomach and spleen.

Description

A kind of ginkgo garlic black tea composite particles beverage

Technical background

The invention belongs to the beverage processing field, relate to a kind of beverage, particularly a kind of particle beverage that is formed by food containing gingko almond, black garlic, black 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 be to provide that people quench one's thirst, the demand of relieving summer-heat, for functional beverage, also be in the elementary process segment, its product efficacy is not outstanding, not obvious, without characteristic.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 black 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 demand of popularization and improvement people to the tea-drinking health product improves human absorptivity and product health-care efficacy, the object of the present invention is to provide a kind of functional instant type ginkgo garlic black tea composite particles drink.

Realize that technical scheme of the present invention is: a kind of ginkgo garlic black tea composite particles beverage, it is characterized in that, this beverage is prepared from by the raw material of following percentage by weight: ginkgo biloba p.e 1 ~ 5%, black garlic juice 1 ~ 4%, black 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).

Black tea described above can be selected commercially available finished product black tea.

In ginkgo leaf, nutrient composition content is very abundant, in butt, contains protein 10.9 ~ 15.5% in 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 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 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 after deliberation, ginkgo biloba p.e can prevent people's myocardial infarction, has to reduce blood pressure and the 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 control coronary heart diseases and 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 meat kind skin, with the ginkgo leaf similar performance, contains terpene, phenols, trace element, amino acid ex hoc genus anne the 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 small amount of steroidal compounds.Contain 17 seed amino acids in 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, 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 the 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 again the product of the health care of garlic; black garlic has not only kept contained abundant amino acid, vitamin, the trace element of living garlic; has broad-spectrum bactericidal action; the health cares such as cardiovascular system protective effect, antioxidation and antitumaous effect, and eliminated to the full extent the not pungent and stink of acceptant uncooked garlic of people.By fermentation with slaking after black garlic, the physiologically active ingredient content such as its polyphenol, 4,5,9-trithiadodeca-1,6,11-triene 9-oxide, S-pi-allyl-cysteine increase, the 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 the 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 ginseng 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 adding yoghurt first to ferment at 20 ~ 25 ℃ in uncooked garlic rice, move into again in fermenting cellar, 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 ginkgo garlic black tea composite beverage of the present invention is the black garlic product of prior art.

Health-care effect and the drug action of tealeaves to human body is the comprehensive function of number of chemical composition in tealeaves, but its main active component is the catechin compounds in Tea Polyphenols.The tea catechin compounds is the grabber of free radical, and the liberty base namely can constantly produce in the normal physiological situation in body, also constantly removes, and to reach some materials of balance, these materials have active oxygen (O-) and hydroxy (OH-) etc.Because pathological factor and environmental factor make in body free-radical generating too much, or can not in time remove and gather in vivo, causing the accumulation of interior free yl.The radical pair large biological molecule can produce toxicity, the unrighted acid generation lipid peroxidation on cell membrane particularly, this peroxidating has toxicity, showing as immunologic function descends and is easy to occur infect---various inflammation, autoimmune disease, Cancer, 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.Further prove according in recent years clinic study, that the catechin in Tea Polyphenols has is anti-oxidant, radiation proof, lipopenicillinase, anticancer, anti-ageing and other effects.

Black tea is full fermented tea.Main chemical compositions Tea Polyphenols in the bright leaf of black tea tea in process has carried out a series of enzymatic chemical change under the effect of enzyme, Tea Polyphenols is oxidized, polymerization forms huge theaflavins and the thearubigin class of molecular weight.Bright leaf is through after being processed to form black tea, each acacatechin of main component in Tea Polyphenols reduces more than 80%, the theaflavin and the thearubigin class that form become topmost chemical composition in black tea, wherein theaflavins accounts for the 1%-2% of dry matter content, the thearubigin class accounts for the 9%-20% of dry matter content, and both account for 40%-60% in the black tea water extraction.Thearubigin class and theaflavins are the characteristic materials of black tea, and simultaneously, thearubigin class and theaflavins are topmost active ingredient in black tea, show good biologically active.

More than 50 kind of black tea aroma substance from bright leaf increases to kind more than 300, and complexing becomes the bond of flavour deliciousness with theaflavin for a part of caffeine, catechin, thereby formed the qualitative characteristics of black tea, red soup, red autumnal leaves and fragrant and sweet flavor alcohol.

Content of caffeine in black tea and green tea approach; Amino acid and peptide, organic acid and free sugar are a little more than green tea; Vitamins is far below green tea.Main chemical compositions in black tea and characteristic and green tea are widely different, and on the angle of the traditional Chinese medical science, black tea green tea warm in nature is cool in nature.Therefore, its qualitative characteristics and health-care effect also have its uniqueness.

Black tea is warm in nature, arrogates to oneself in temperature and dispels cold, and warm stomach is dispeled cold, and can reduce phlegm, helps digestion, whet the appetite.As seen, black tea should weakness of the spleen and the stomach person be drunk.Therefore, in daily life, the bad consumer of taste should carry out the product drink with black tea.

Black tea contains a large amount of aldehydes matters, although the molecular weight of these aldehydes matters is very large, with phenols composition in green tea, larger difference is arranged, from clinical test results, have equally anti-oxidant, reduce blood fat, suppress artery sclerosis, strengthen the functions such as capillary function, anti-sudden change.Black tea contains lipopolysaccharides, therefore, drinks black tea and also has the hypoglycemic effect of falling.Black tea has stronger sterilization, antiinflammation.

Methylcellulose: methylcellulose application in the present invention, purpose is because glucide in product of the present invention is more, methylcellulose is a kind of adhesive preferably, and finished product is inclined to without hardening in storage process, can makes again its particle improve Beng Xie ∕ dissolution rate when Instant Drinks simultaneously.

In sum, ginkgo leaf, gingko benevolence, black garlic, black tea are considered to respectively natural antioxidant food material, 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, black tea extract, gingko benevolence inspissated juice and auxiliary material, mouthfeel, samples, and selecting to people provides convenience.Product of the present invention is arrogated to oneself in temperature and is dispeled cold with addition of warm nature black tea, and warm stomach is dispeled cold, preferably with stomach cold, that stomach is insufficiency of the spleen is weak drunk by people.

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 black 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%, black 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) degassed: be degassed in the concentration pan of 93.0 ~ 96.0KPa with material in vacuum, the large quantity of air of sneaking into when removing homogeneous, can take the dish out of the pot during in 25% left and right when material moisture;

(4) moulding: will make into graininess through concentrated blank grain forming machine modeling, and cross 6 ~ 8 mesh sieves;

(5) oven dry: the particle blank is put into drying machine drying under the condition of 65 ~ 75 ℃ after entering dish, makes water content less than 2%;

(6) packing: the particle of drying is sieved, remove powder, use the aluminium foil bag vacuum packaging, namely get ginkgo garlic black 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) then use 90 ~ 95 ℃ of heat treatments 1 minute, pull out and be cooled to rapidly normal temperature, add 0.1% ascorbic acid and 0.05% citric acid to carry out conservation treatment;

(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 Concentration: 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, every 100 kilograms of gingko benevolence are just pressed and are obtained 15 ~ 20 kilograms of Normal juice, add for the second time 50 ~ 55 kilograms of pure water, add for the third time 35 ~ 40 kilograms of pure water, merge three times juice, and the sap rate of squeezing out is 110% left and right;

(3) get above-mentioned gingko benevolence juice and be heated to 95 ℃, add the edible gelatin of juice amount 2%, stir after 20 minutes, in 2 ℃ ~ 4 ℃ locate standing formation precipitation after, with 300 order industrial filter cloths filtrations, obtain clarifying gingko benevolence juice;

(4) concentrated: as to 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 clean fermented black garlic, add 1 liter of pure water, be polished into slurries with fiberizer, add 0.05% ascorbic acid and 0.01% citric acid to protect by slurry weight, with 350 order nylon net filters, namely get black garlic juice; Standby.

Black tea extract described above is characterized in that, is made by following preparation method:

(1) get black tea pulverize into 30 orders slightly the end;

(2) extracting solution: after adding the pure water of 10 liters to soak 30 minutes according to 1 kilogram of extra dry red wine tea, then be heated to 65 ℃ of extractions 3 hours, filter with 200 order nylon cloths, get extract, its black tea filter residue adds the pure water of 5 liters again, heats 80 ℃ and extracts 2 hours, filters with 200 order nylon cloths;

(3) above-mentioned (2) step filtrate is merged, uses respectively centrifuge centrifugal treating secondary, be respectively the centrifugal 30min of 10000r/min once with the centrifugal 20min of 12000r/min once, get centrifugate;

(4) Vacuum Concentration: adopt 45 ℃, vacuum is 0.025MPa, is concentrated into 35 ~ 40% of leaching liquor concentration, obtains the black tea concentrated extracting solution, and is standby.

Embodiment 1

Select ginkgo biloba p.e 1%, black garlic juice 1%, black 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 black tea composite particles beverage by above-mentioned preparation method.

Embodiment 2

Select ginkgo biloba p.e 5%, black garlic juice 2%, black 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 black tea composite particles beverage by above-mentioned preparation method.

Embodiment 3

Select ginkgo biloba p.e 3%, black garlic juice 3%, black 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 black tea composite particles beverage by above-mentioned preparation method.

Embodiment 4

Select ginkgo biloba p.e 2%, black garlic juice 4%, black 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 black tea composite particles beverage by above-mentioned preparation method.

Embodiment 5

Select ginkgo biloba p.e 4%, black garlic juice 2.5%, black 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.Make ginkgo garlic black tea composite particles beverage by above-mentioned preparation method.

Embodiment 6

Select ginkgo biloba p.e 1.5%, black garlic juice 3.5%, black 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.Make ginkgo garlic black tea composite particles beverage by above-mentioned preparation method.

Claims (2)

1. the preparation method of a ginkgo garlic black 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%, black 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 to carry out homogeneous to material with high pressure homogenizer;

(3) degassed: be degassed in the concentration pan of 93.0～96.0KPa with material in vacuum, the large quantity of air of sneaking into when removing homogeneous, can take the dish out of the pot 25% the time when material moisture;

(4) moulding: will make into graininess through concentrated blank grain forming machine modeling, and cross 6～8 mesh sieves;

(5) oven dry: the particle blank is put into drying machine drying under the condition of 65～75 ℃ after entering dish, makes water content less than 2%;

(6) packing: the particle of drying is sieved, remove powder, use the aluminium foil bag vacuum packaging, namely get ginkgo garlic black tea composite particles beverage product.

2. the preparation method of a kind of ginkgo garlic black tea composite particles beverage according to claim 1, it is characterized in that: described black tea is commercially available finished product black tea.