CN102687885A - Preparation method of gingko compound health beverage - Google Patents
Preparation method of gingko compound health beverage Download PDFInfo
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- CN102687885A CN102687885A CN2012102132735A CN201210213273A CN102687885A CN 102687885 A CN102687885 A CN 102687885A CN 2012102132735 A CN2012102132735 A CN 2012102132735A CN 201210213273 A CN201210213273 A CN 201210213273A CN 102687885 A CN102687885 A CN 102687885A
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- ginkgo
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Abstract
The invention discloses a preparation method of a gingko, red date and semen cassiae compound health beverage. The method comprises the following steps of: (1) screening ginkgo nuts; (2) preparing ginkgo slurry and performing inclusion and debitterization; (3) preparing red date and semen cassiae compound slurry; (4) mixing monoglyceride with sodium alginate, carrageenan and sucrose ester to obtain a compound stabilizer; (5) mixing the ginkgo nut slurry, the red date and semen cassiae compound slurry, xylitol, citric acid, natural tea polyphenol and corn plant ester at a proportion of 25: 25: 6: 0.125: 2: 1.5: 1, and adding the compound stabilizer; (6) performing secondary high-pressure homogenization; (7) performing compound enzymolysis; (7) processing with a gelatin-tannin method; and (8) degassing and sterilizing. The compound health beverage disclosed by the invention has the unique flavor and nutrition of ginkgo and the rich healthcare functions of the red date and semen cassiae; and the nutritional ingredients are easily absorbed by a human body, the clarity can reach over 98%, and precipitate and layering of the compound health beverage are not easily caused after 4 months of storage.
Description
Technical field
The present invention relates to a kind of beverage, particularly a kind of manufacturing approach of using the composite health care beverage that Semen Ginkgo processes as raw material.
Background technology
Ginkgo pulp is rich in several amino acids and the flavonoids material that needed by human body is wanted, and can improve people's body immunity.The reducing blood lipid of contained flavones ability, hypotensive, enhancing blood vessel elasticity have good adjuvant treatment effect to the prevention cardiovascular and cerebrovascular disease.Though with ginkgo pulp is that the fruit drink that raw material is made early has the research report, because of most ginkgo fruit juice are single type fruit juice, it is good inadequately that its health-care effect is brought into play.And this type of single type ginkgo fruit juice has comparatively dense flavour of a drug, and mouthfeel is difficult to accepted by people, thereby has restricted the exploitation and the development of ginkgo fruit drink.Before this, there is technology report part enterprise to adopt the production technology of conventional fruit drink to produce the ginkgo fruit drink, according to investigations; This type of beverage except that mouthfeel is bitter, nutrition single; And clarity is poor, poor stability, deposits soon promptly lamination can occur, influences impression and sale.
Summary of the invention
The mouthfeel that exists in the prior art is poor, nutrition is single, clarity is poor in order to overcome in the present invention, put the deficiency that the easy layering in back influences impression for a long time; A kind of manufacturing approach of gingko composite beverage is provided; The gingko composite beverage that makes with the inventive method had not only had the distinctive local flavor of ginkgo and nutrition, but also had had the sweet nutrition of red date and cassia seed; Various nutritional labelings are easily absorbed by the body, and clarity can reach more than 98%, deposit also to be difficult for taking place the precipitated and separated phenomenon in 4 months.
The objective of the invention is to realize: a kind of manufacturing approach of ginkgo composite health care beverage through following measure; Comprise the steps: (1) screening ginkgo nut: from the fresh ginkgo nut of plucking, remove mildew and rot, rotten, damaged by vermin fruit; Put into the pot boiling water 8-10 that precooks and divide kind; Shell, go the heart, put into color stabilizer again; (2) produce the ginkgo slurry: will float the Semen Ginkgo that desalts part and add and put into beater behind the water and pull an oar; Then with colloid mill corase grind 2 times and then fine grinding earlier 2 times; The defibrination temperature is controlled between 40～50 ℃; Dry substance concentration is controlled at 9～11%, and Semen Ginkgo pulp particle size is controlled in the 40um; Slowly adding cycloheptaamylose again reacts under 50～60 ℃ temperature and carried out the inclusion debitterize in 6～12 hours; (3) produce red date cassia seed composite mortar: red date, the cassia seed plucked are smashed, mixed; Add distiller's yeast fermentation 3～12 hours again; Again prepared fermentation material is squeezed the juice, filtered; Adding distil water or its pol of concentrated method adjustment, pol is 1～3% red date cassia seed composite mortar; (4) produce compound stabilizer: the monoglyceride with 0.05% mixes with 0.1% sodium alginate, 0.05% carragheen, 0.05% sucrose ester, makes compound stabilizer; (5) slurry preparation: the ginkgo distiller liquor is allocated according to the ratio of 25:25:6:0.125:2:1.5:1 in Semen Ginkgo slurry, red date cassia seed composite mortar, xylitol, citric acid, natural tea polyphenol, corn plant ester end; In the process of allotment, slowly adding the step gathers 4 made compound stabilizers, is heated to 55～60 ℃; (6) high-pressure homogeneous processing: obtained ginkgo distiller liquor is carried out homogeneous earlier under the pressure of 25Mpa, and then under the pressure of 20Mpa, carry out second homogenate; (7) complex enzyme hydrolysis: behind the pectase of interpolation 0.08%; PH4.3,45 ℃ of following enzymolysis 90 minutes; Add 0.11% neutral proteinase again pH3.9,60 ℃ of following enzymolysis 150 minutes, add 0.07% carbohydrase at last pH3.9,62 ℃ of following enzymolysis 120 minutes; (7) gelatin one tannin method is handled: add 0.018% gelatin and 0.02% tannin again and at room temperature reacted 4 hours; (8) degassing, sterilization: distiller liquor is sucked the atomizing degasser carry out deoxidation, carry out sterilization again, be cooled to can behind the normal temperature.
Further, the ginkgo distiller liquor is formed according to the ratio allotment of 28:26:6:0.125:1.2:0.8:1.5:1 by Semen Ginkgo slurry, red date cassia seed composite mortar, xylitol, citric acid, malic acid, natural tea polyphenol, corn plant ester end in the said step (5).
Further, the red date cassia seed composite mortar in the said step (2) also includes Rosa roxburghii, is mixed to smash mixing in the ratio of 1:0.5:1.5 by red date, cassia seed, Rosa roxburghii.
Major advantage of the present invention is: the not good difficult problem of mouthfeel that 1, has solved the exploitation of long-term puzzlement ginkgo drink.With cycloheptaamylose the ginkgo slurries are carried out the inclusion debitterize, both covered the bitter taste of contained flavone compound in the ginkgo slurries, product is had than high flavones content, guaranteed its nutritional labeling; Allocate with red date cassia seed composite fruit juice, make the ginkgo nut juice beverage overcome the flat defective of single ginkgo leaf beverage flavor, look, perfume (or spice), ignorant more perfect.Add an amount of xylitol, not sugaring of dulcification makes the present invention have more sweet mouthfeel, not only is suitable for the general population and drinks, and helps high fat of blood, cholesterol and patients with diabetes mellitus more.Simultaneously; In long-term ginkgo drink mouthfeel improved, process; The inventor finds very unexpectedly, and when in the ginkgo compound beverage, adding a small amount of corn vegetable fat powder, its and ginkgo nut liquid special delicate fragrance are combined together the compound fragrant and sweet of a kind of uniqueness of formation; And fragrance is strong more mellow, and mouthfeel is better than the ginkgo drink that does not add the corn vegetable fat powder far away.Lot of test has proved the ratio allotment according to 25:25:6:0.125:2:1.5:1 of Semen Ginkgo slurry, red date cassia seed composite mortar, xylitol, citric acid, natural tea polyphenol, corn plant ester end; Its flavor taste is best; Having solved general ginkgo drink and be not sweet partially is exactly meta-acid, is not that inclined to one side thickness is exactly too rare light phenomenon.In addition, owing to citric acid has mouthfeel mellow and full, that taste is beautiful, frank, malic acid has a little irritating astringent taste, and tart flavour is tasty and refreshing.The tart flavour of citric acid has the characteristics that reach the highest and rapid reduction rapidly, and malic acid stimulates then slowly that its excitant can keep the long period, if citric acid can make the more unique local flavor of the prepared ginkgo fruit juice generation of the present invention with malic acid and with use
2, solved the difficult problem of the easy precipitated and separated in the common ginkgo drink development process.Because the content of starch of ginkgo is higher, the precipitated and separated phenomenon that its made drink usually takes place, the part drink is deposited deficiency its homogeneous in January, and serious precipitated and separated phenomenon promptly can take place, and has a strong impact on the production and sales of ginkgo drink.The inventor is through roughly grinding Semen Ginkgo 2 times through colloid mill; Fine grinding is 2 times again; And then exchange the ginkgo distiller liquor for preparing and carry out homogeneous 2 times; Make the not degradation particles diameter in the distiller liquor reduce greatly, again through add stabilizing agent with increase fluid viscosity and reduce particle and juice between density contrast, make the stability of drink increase greatly.Be to guarantee the stability of drink, the inventor through long term test with grope, a large amount of stabilizing agents is added contrast test, filter out monoglyceride, sodium alginate, carragheen, sucrose ester best results.The contrast that makes an experiment is again based on this selected 0.05% monoglyceride and 0.1% sodium alginate, 0.05% carragheen, 0.05% sucrose ester are carried out mixed compound stabilizer, and it will good 4-8 times than the effect of the single stable agent of routine.Through the above-mentioned design of the present invention, prepared ginkgo drink stability has reached optimum state, has broken conventional ginkgo drink and has deposited the technological prejudice that promptly can find precipitated and separated in one month at most, can routine deposit more than four months.
3, each composition of the present invention is nutritious, and is adaptive through preferable amount and science, can bring into play separately nutrition and functional advantage, solved the abundant inadequately problem of nutrition of common ginkgo drink.According to theory of traditional Chinese medical science; Red date contains multivitamins such as a large amount of glucides, vitamin C, riboflavin, thiamine, carrotene, niacin; Human body is had stronger tonic effect, can improve immune function of human body, strengthen resistance against diseases; And have calm the nerves, calm, protection liver effect, for cancer-resisting with keep human-body viscera function certain effect all arranged.Cassia seed then has heat-clearing flat liver, blood fat-reducing blood pressure-decreasing, beneficial eyeball relaxes bowel, makes eye bright.In red date cassia seed fermentation material, add an amount of distiller's yeast and ferment, help eliminating red date cassia seed original " potato flavor ".Rosa roxburghii then has and is good for the stomach, helps digestion, nourishes; The effect of antidiarrheal; It is rich in sugar, vitamin, carrotene, organic acid and 20 several amino acids, kind of the trace element to the human body beneficial surplus in the of 10; And superoxide dismutase, help the resistance of enhances human body, and have the special efficacy of prevent cancer and delay sanility infecting.Add natural tea polyphenol, make the present invention not only have anti-oxidation function, more help to prolong the shelf-life of ginkgo fruit juice, human body is also had the liver of protecting, antitumaous effect, further improve the health care and the therapeutic value of ginkgo fruit juice.Through adding the combination enzymolysis processing of pectase, neutral proteinase, carbohydrase, make the nutriment in the said components be hydrolyzed into the nutrition one-tenth that more helps absorption of human body, has the special physiological function again.In sum, adaptive through preferable amount and science, not only given full play to ginkgo, red date, cassia seed, Tea Polyphenols nutrient composition and functional advantage separately; Except that having the original effect of ginkgo pulp, increase the curative effect of Li Shui and appetizing, ease constipation, ordinary people's group energy is played the metabolism of promotion human body; Recuperating gastrointestinal tract; The toxin expelling that relieves inflammation or internal heat is prevented and treated dark sore, improves the health-care efficacy of body immunity.And make the present invention have good acid-base balance property, and help to keep the homeostatic pH-value of human body, effectively avoided existing beverage long-term drinking to be easy to the undesirable condition that causes the human body acid-base degree unbalance.Simultaneously, because production procedure is shorter, each composition nutrient active ingredient is destroyed to be had, and more helps to keep each composition original nutrition composition, gives full play to its function separately, improves the comprehensive health-care and the result of treatment of beverage.
4, solved the deficiency of the ubiquitous clarity difference of common ginkgo fruit juice preferably, impression is better.The combination enzymolysis processing of the pectase that the present invention selected for use, neutral proteinase, carbohydrase helps each nutriment to be absorbed by human body on the one hand, also has the positive effect that improves the juice clarification degree simultaneously.Learn that through repetition test the influence of the light transmittance of neutral proteinase dialogue fruit juice is extremely remarkable, is negative effect trend, so the present invention is controlled at 0.11% with the amount of selecting for use of neutral proteinase.Because of the peak enzymolysis-ability temperature of various enzymes is different, the neutral proteinase recommended temperature should not surpass 65 ℃, best results under 60 ℃ of temperature.Simultaneously the kind according to the consumption cause and effect juice of pectase addition, enzymolysis time and enzymolysis initial pH value gelatin is different and different, through repetition test, it is decided to be 0.08% pectase after, pH4.3,45 ℃ of following enzymolysis 90 minutes.After pectase is handled, utilize gelatin one tannin to handle gingko juice again, consider that component content such as the middle tannin of Rosa roxburghii itself is higher, finally select for use 0.018% gelatin and 0.02% tannin at room temperature to react 4 hours.Through above-mentioned adjustment, ginkgo fruit juice clarity is brought up to more than 95%, even reached 99%, be higher than the clarity of common ginkgo fruit juice 55% far away, impression is better.
The specific embodiment
Embodiment 1: a kind of manufacturing approach of ginkgo composite health care beverage; Comprise the steps: (1) screening ginkgo nut: from the fresh ginkgo nut of plucking, remove mildew and rot, rotten, damaged by vermin fruit; Put into the pot boiling water 8-10 that precooks and divide kind, shell, go the heart, put into color stabilizer again; (2) produce the ginkgo slurry: will float the Semen Ginkgo that desalts part and add and put into beater behind the water and pull an oar; Then with colloid mill corase grind 2 times and then fine grinding earlier 2 times; The defibrination temperature is controlled between 40～50 ℃; Dry substance concentration is controlled at 9～11%, and Semen Ginkgo pulp particle size is controlled in the 40um; Slowly adding cycloheptaamylose again reacts under 50～60 ℃ temperature and carried out the inclusion debitterize in 6～12 hours; (3) produce red date cassia seed composite mortar: red date and the cassia seed plucked are smashed, mixed; Add distiller's yeast fermentation 3～12 hours again; Again prepared fermentation material is squeezed the juice, filtered; Adding distil water or its pol of concentrated method adjustment, pol is 1～3% red date cassia seed composite mortar; (4) produce compound stabilizer: the monoglyceride with 0.05% mixes with 0.1% sodium alginate, 0.05% carragheen, 0.05% sucrose ester, makes compound stabilizer; (5) slurry preparation: the ginkgo distiller liquor is allocated according to the ratio of 25:25:6:0.125:2:1.5:1 in Semen Ginkgo slurry, red date cassia seed composite mortar, xylitol, citric acid, natural tea polyphenol, corn plant ester end; In the process of allotment, slowly adding the step gathers 4 made compound stabilizers, is heated to 55～60 ℃; (6) high-pressure homogeneous processing: obtained ginkgo distiller liquor is carried out homogeneous earlier under the pressure of 25Mpa, and then under the pressure of 20Mpa, carry out second homogenate; (7) complex enzyme hydrolysis: behind the pectase of interpolation 0.08%; PH4.3,45 ℃ of following enzymolysis 90 minutes; Add 0.11% neutral proteinase again pH3.9,60 ℃ of following enzymolysis 150 minutes, add 0.07% carbohydrase at last pH3.9,62 ℃ of following enzymolysis 120 minutes; (7) gelatin one tannin method is handled: add 0.018% gelatin and 0.02% tannin again and at room temperature reacted 4 hours; (8) degassing, sterilization: distiller liquor is sucked the atomizing degasser carry out deoxidation, carry out sterilization again, be cooled to can behind the normal temperature.
Embodiment 2: a kind of manufacturing approach of ginkgo composite health care beverage; Comprise the steps: (1) screening ginkgo nut: from the fresh ginkgo nut of plucking, remove mildew and rot, rotten, damaged by vermin fruit; Put into pot boiling water 8～10 fens kinds of precooking, shell, go the heart, put into color stabilizer again; (2) produce the ginkgo slurry: will float the Semen Ginkgo that desalts part and add and put into beater behind the water and pull an oar; Then with colloid mill corase grind 2 times and then fine grinding earlier 2 times; The defibrination temperature is controlled between 40～50 ℃; Dry substance concentration is controlled at 9～11%, and Semen Ginkgo pulp particle size is controlled in the 40um; Slowly adding cycloheptaamylose again reacts under 50～60 ℃ temperature and carried out the inclusion debitterize in 6～12 hours; (3) produce red date cassia seed composite mortar: red date, cassia seed, Rosa roxburghii are mixed in the ratio of 1:0.5:1.5 smash mixing; Add distiller's yeast fermentation 3～12 hours again; Again prepared fermentation material is squeezed the juice, filtered; Adding distil water or its pol of concentrated method adjustment, pol is 1～3% red date cassia seed composite mortar; (4) produce compound stabilizer: the monoglyceride with 0.05% mixes with 0.1% sodium alginate, 0.05% carragheen, 0.05% sucrose ester, makes compound stabilizer; (5) slurry preparation: the ginkgo distiller liquor is allocated according to the ratio of 28:26:6:0.125:1.2:0.8:1.5:1 in Semen Ginkgo slurry, red date cassia seed composite mortar, xylitol, citric acid, malic acid, natural tea polyphenol, corn plant ester end; In the process of allotment, slowly adding the step gathers 4 made compound stabilizers, is heated to 55～60 ℃; (6) high-pressure homogeneous processing: obtained ginkgo distiller liquor is carried out homogeneous earlier under the pressure of 25Mpa, and then under the pressure of 20Mpa, carry out second homogenate; (7) complex enzyme hydrolysis: behind the pectase of interpolation 0.08%; PH4.3,45 ℃ of following enzymolysis 90 minutes; Add 0.11% neutral proteinase again pH3.9,60 ℃ of following enzymolysis 150 minutes, add 0.07% carbohydrase at last pH3.9,62 ℃ of following enzymolysis 120 minutes; (7) gelatin one tannin method is handled: add 0.018% gelatin and 0.02% tannin again and at room temperature reacted 4 hours; (8) degassing, sterilization: distiller liquor is sucked the atomizing degasser carry out deoxidation, carry out sterilization again, be cooled to can behind the normal temperature.
Above content is to combine concrete preferred implementation to the further explain that the present invention did, and can not assert that practical implementation of the present invention is confined to these explanations.For the those of ordinary skill of technical field under the present invention, under the prerequisite that does not break away from the present invention's design, can also make some simple deduction or replace, all should be regarded as belonging to protection scope of the present invention.
Claims (3)
1. the manufacturing approach of a ginkgo composite health care beverage; It is characterized in that, comprise the steps: (1) screening ginkgo nut: from the fresh ginkgo nut of plucking, remove mildew and rot, rotten, damaged by vermin fruit, put into the pot boiling water 8-10 branch of precooking and plant; Shell, go the heart, put into color stabilizer again; (2) produce the ginkgo slurry: will float the Semen Ginkgo that desalts part and add and put into beater behind the water and pull an oar; Then with colloid mill corase grind 2 times and then fine grinding earlier 2 times; The defibrination temperature is controlled between 40～50 ℃; Dry substance concentration is controlled at 9～11%, and Semen Ginkgo pulp particle size is controlled in the 40um; Slowly adding cycloheptaamylose again reacts under 50～60 ℃ temperature and carried out the inclusion debitterize in 6～12 hours; (3) produce red date cassia seed composite mortar: red date and the cassia seed plucked are smashed, mixed; Add distiller's yeast fermentation 3～12 hours again; Again prepared fermentation material is squeezed the juice, filtered; Adding distil water or its pol of concentrated method adjustment, pol is 1～3% red date cassia seed composite mortar; (4) produce compound stabilizer: the monoglyceride with 0.05% mixes with 0.1% sodium alginate, 0.05% carragheen, 0.05% sucrose ester, makes compound stabilizer; (5) slurry preparation: the ginkgo distiller liquor is allocated according to the ratio of 25:25:6:0.125:2:1.5:1 in Semen Ginkgo slurry, red date cassia seed composite mortar, xylitol, citric acid, natural tea polyphenol, corn plant ester end; In the process of allotment, slowly adding the step gathers 4 made compound stabilizers, is heated to 55～60 ℃; (6) high-pressure homogeneous processing: obtained ginkgo distiller liquor is carried out homogeneous earlier under the pressure of 25Mpa, and then under the pressure of 20Mpa, carry out second homogenate; (7) complex enzyme hydrolysis: behind the pectase of interpolation 0.08%; PH4.3,45 ℃ of following enzymolysis 90 minutes; Add 0.11% neutral proteinase again pH3.9,60 ℃ of following enzymolysis 150 minutes, add 0.07% carbohydrase at last pH3.9,62 ℃ of following enzymolysis 120 minutes; (7) gelatin one tannin method is handled: add 0.018% gelatin and 0.02% tannin again and at room temperature reacted 4 hours; (8) degassing, sterilization: distiller liquor is sucked the atomizing degasser carry out deoxidation, carry out sterilization again, be cooled to can behind the normal temperature.
2. the manufacturing approach of ginkgo composite health care beverage according to claim 1; It is characterized in that the ginkgo distiller liquor is formed according to the ratio allotment of 28:26:6:0.125:1.2:0.8:1.5:1 by Semen Ginkgo slurry, red date cassia seed composite mortar, xylitol, citric acid, malic acid, natural tea polyphenol, corn plant ester end in the said step (5).
3. the manufacturing approach of ginkgo composite health care beverage according to claim 1; It is characterized in that; Red date cassia seed composite mortar in the said step (3) also includes Rosa roxburghii, is mixed to smash mixing in the ratio of 1:0.5:1.5 by red date, cassia seed, Rosa roxburghii.
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| CN2012102132735A CN102687885A (en) | 2012-06-27 | 2012-06-27 | Preparation method of gingko compound health beverage |
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| CN2012102132735A CN102687885A (en) | 2012-06-27 | 2012-06-27 | Preparation method of gingko compound health beverage |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103829337A (en) * | 2014-02-11 | 2014-06-04 | 刘禾青 | Ginkgo distillate beverage and processing method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1176763A (en) * | 1997-09-22 | 1998-03-25 | 刘方明 | Ginkgo beverage- |
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- 2012-06-27 CN CN2012102132735A patent/CN102687885A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1176763A (en) * | 1997-09-22 | 1998-03-25 | 刘方明 | Ginkgo beverage- |
Non-Patent Citations (1)
| Title |
|---|
| 徐群英: "麦胚银杏饮料的研制", 《粮食与饲料工业》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103829337A (en) * | 2014-02-11 | 2014-06-04 | 刘禾青 | Ginkgo distillate beverage and processing method thereof |
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Application publication date: 20120926 |