CN102630780A - Gingko-garlic-black tea composite granular beverage - Google Patents
Gingko-garlic-black tea composite granular beverage Download PDFInfo
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Abstract
The invention discloses a gingko-garlic-black tea composite granular beverage which is prepared from the following raw materials in percentage by weight: 1-5% of ginkgo leaf extract, 1-4% of black garlic juice, 1-5% of black tea extract, 80-85% of ginkgo kernel juice and the balance of accessories. The ginkgo leaf, the ginkgo kernel, the black garlic and the black tea are regarded as natural antioxidant food materials respectively, and are combined to prepare a novel healthcare composite beverage which has a great application prospect. The beverage disclosed by the invention has good mouthfeel and taste, thereby facilitating the selection of people. According to the invention, the black tea added to the product has high content of tea polysaccharide and high activity, is better suitable for patients suffering from hyperlipidemia and hyperglycemia, and has a more obvious effect than other tea products in suppressing the increase of abdominal fat.
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, black 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 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 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 to deceive tea composite particles drink.
Realize that technical scheme of the present invention is: a kind of ginkgo garlic is deceived 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%, black 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 black tea can select for use commercially available finished product to deceive tea.
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 black tea composite beverage of ginkgo garlic 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.
Black tea is selected materials at bright leaf, in technological process and the requirement to its color and luster, quality, is all had its unique standard and local flavor, has formed to be different from green tea, black tea, yellow tea, white tea, jasmine tea etc. and to monopolize " a deceiving " word teas.Black tea will be piled up through more than 20 days wet base in the process of processing, thus the look of gross tea by green blackening gradually, the color and luster of finished product agglomerate tealeaves is a pitchy, and has formed the peculiar flavour of tea article, this promptly is the origin of deceiving tea.Its making typical process flow of black tea is green removing in high temperature, kneads, piles up and do look, drying.Because the black general raw material of tea is thick old, in addition in the manufacture process often the heap fermentation time longer, thereby the leaf look glossy black is or dark brown, so claim to deceive tea.Black tea can produce a kind of general Nore composition in its sweat, can play the effect that prevents fat accumulation.Adhere to drinking black tea every day, can obvious effects be arranged the increase that suppresses stomach fat.Also contain still undiscovered methoxybenzene and derivative thereof in other teas in the black tea, this type material makes the black old alcohol of tea smell, also is one of appraisal basis of black tea fragrance flavor characteristic.
In black tea, exist a large amount of unsaturated terpene alcohols, the most remarkable with nerolidol especially, also have abundant linalool and oxide thereof in addition, these unsaturated terpene alcohols play crucial effect in black tea Chen Xiang odor characteristics.
According to surveying and determination, compare with other teas, the tea polysaccharide content in the black tea is the highest, activity is the strongest, and polysaccharide can reduce blood sugar, blood fat, and anticoagulant, antithrombotic effect are arranged.Tea polysaccharide is separated; It is carried out the effect experiment of body fluid and cellular immunity; The result shows that the effect of obvious enhancing two-phase immunity is all arranged, and the trend that reduces blood sugar, serum cholesterol and triglyceride is arranged simultaneously; This is significant like the control of diabetes, angiocardiopathy for old degenerative disorders.Simultaneously, to the decline of the elderly's Abwehrkraft des Koepers, its immunity is increased.Tea polysaccharide to bring high blood pressure down, reducing heart rate, increase coronary flow, prolong the time-to-live (under the anoxia condition), opposing ultraviolet ray, X-radiation aspect all have remarkable result.
Dark brown in the black tea have tangible antibacterial action; Black tea is thick old because of plucking raw material; Mineral element content is also high than other teas, and fluorine has the chromatic effect of going out to prevention dental caries and control senile osteoporosis, selenium ability immune stimulatory albumen and production of antibodies; Enhances human body is to the resistance of disease, and treatment coronary heart disease, the generation and the development that suppress cancer cell are had effect.The Tea Saponin that is rich in the black tea has haemolysis, norcholesterol, antibiotic, anticoagulating active, sedative activity, active anticancer and antihypertensive function.This tea also has clearing heat and moistening lung, disappear to stagnate and go the effect amassed.
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, black 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, black tea extract, gingko benevolence inspissated juice and auxiliary material, mouthfeel, samples, and selecting for use to people provides convenience.Product of the present invention with addition of its tea polysaccharide content of black tea high, active strong, the patient of high fat of blood preferably and hyperglycaemia selects for use, and the increase of inhibition stomach fat is more had positive effect than other tea products.
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 the black tea composite particles beverage of above-mentioned ginkgo garlic is characterized in that processing by the following order step:
(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) 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 the black tea composite particles beverage product of ginkgo garlic.
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 black tea extract is characterized in that, is made by following preparation method:
(1) gets black tea and pulverize into slightly end of 30 orders;
(2) extracting solution:, be heated to 65 ℃ again and extracted 3 hours after 30 minutes according to 1 kilogram of pure water immersion of doing 10 liters of black tea addings, filter with 200 order nylon cloths; Get extract; Its black 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 black tea concentrated extracting solution, and is subsequent use.
Embodiment 1
Select ginkgo biloba p.e 1% for use, 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.Process the black tea composite particles beverage of ginkgo garlic by above-mentioned preparation method.
Embodiment 2
Select ginkgo biloba p.e 5% for use, 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.Process the black tea composite particles beverage of ginkgo garlic by above-mentioned preparation method.
Embodiment 3
Select ginkgo biloba p.e 3% for use, 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.Process the black tea composite particles beverage of ginkgo garlic by above-mentioned preparation method.
Embodiment 4
Select ginkgo biloba p.e 2% for use, 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.Process the black tea composite particles beverage of ginkgo garlic by above-mentioned preparation method.
Embodiment 5
Select ginkgo biloba p.e 4% for use, 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.Process the black tea composite particles beverage of ginkgo garlic by above-mentioned preparation method.
Embodiment 6
Select ginkgo biloba p.e 1.5% for use, 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.Process the black tea composite particles beverage of ginkgo garlic by above-mentioned preparation method.
Claims (3)
1. a ginkgo garlic is deceived 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%, black tea extract 1～5%, gingko benevolence juice 80～85%, surplus is an auxiliary material.
2. ginkgo garlic according to claim 1 is deceived tea composite particles beverage; 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 according to claim 1 is deceived tea composite particles beverage, it is characterized in that: described black tea is the black tea of commercially available finished product.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105192186A (en) * | 2015-11-13 | 2015-12-30 | 日照弗海生物科技有限公司 | Gingko dark green tea and preparation method thereof |
| CN105943804A (en) * | 2015-10-09 | 2016-09-21 | 临沂大学 | Compound black garlic preparation |
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| CN1235770A (en) * | 1998-05-15 | 1999-11-24 | 武汉华凯保健品开发有限公司 | Ginkgo tea |
| CN1720979A (en) * | 2004-07-13 | 2006-01-18 | 上海春芝堂生物制品有限公司 | Method for preparing capsule for regulating blood pressure and blood sugar |
| CN101229279A (en) * | 2008-01-23 | 2008-07-30 | 贺志弘 | Collateral-dredging antihyperlipidemic product containing dark tea active substance and preparing method thereof |
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2012
- 2012-04-17 CN CN2012101115272A patent/CN102630780A/en active Pending
Patent Citations (3)
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| CN1235770A (en) * | 1998-05-15 | 1999-11-24 | 武汉华凯保健品开发有限公司 | Ginkgo tea |
| CN1720979A (en) * | 2004-07-13 | 2006-01-18 | 上海春芝堂生物制品有限公司 | Method for preparing capsule for regulating blood pressure and blood sugar |
| CN101229279A (en) * | 2008-01-23 | 2008-07-30 | 贺志弘 | Collateral-dredging antihyperlipidemic product containing dark tea active substance and preparing method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105943804A (en) * | 2015-10-09 | 2016-09-21 | 临沂大学 | Compound black garlic preparation |
| CN105943804B (en) * | 2015-10-09 | 2019-11-08 | 临沂大学 | A kind of compound black garlic preparation |
| CN105192186A (en) * | 2015-11-13 | 2015-12-30 | 日照弗海生物科技有限公司 | Gingko dark green tea and preparation method thereof |
| CN105192186B (en) * | 2015-11-13 | 2018-11-09 | 日照弗海生物科技有限公司 | A kind of ginkgo dark tea and preparation method thereof |
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Application publication date: 20120815 |