CN102697126A - Compound health-care gingko beverage and preparation method thereof - Google Patents
Compound health-care gingko beverage and preparation method thereof Download PDFInfo
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- CN102697126A CN102697126A CN2012102132720A CN201210213272A CN102697126A CN 102697126 A CN102697126 A CN 102697126A CN 2012102132720 A CN2012102132720 A CN 2012102132720A CN 201210213272 A CN201210213272 A CN 201210213272A CN 102697126 A CN102697126 A CN 102697126A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/16—Ginkgophyta, e.g. Ginkgoaceae (Ginkgo family)
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/60—Moraceae (Mulberry family), e.g. breadfruit or fig
- A61K36/605—Morus (mulberry)
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/82—Theaceae (Tea family), e.g. camellia
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/899—Poaceae or Gramineae (Grass family), e.g. bamboo, corn or sugar cane
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
- A61K2236/30—Extraction of the material
- A61K2236/39—Complex extraction schemes, e.g. fractionation or repeated extraction steps
Abstract
The invention discloses a compound health-care gingko beverage and a preparation method thereof. The preparation method of the compound health-care gingko beverage comprises the following steps of: (1) screening ginkgo nuts; (2) preparing a gingko beverage, and carrying out inclusion debitterization; (3) preparing a fresh couch grass root and mulberry compound slurry; (4) mixing monoglyceride with sodium alginate, carrageenan and sucrose esters to prepare a compound stabilizer; (5) blending a ginkgo nut slurry, the fresh couch grass root and mulberry compound slurry, xylitol, citric acids, natural tea polyphenols and corn plant esterase according to the proportion of 25:25:6:0.125:2:1.5:1, and adding the compound stabilizer; (6) carrying out secondary high-pressure homogenizing treatment; (7) carrying out compound enzymolysis; (7) carrying out gelatin-tannin method treatment; (8) degassing, and sterilizing. In the invention, particular flavor and nutrition of gingkoes and sweetness and faint scent of fresh couch grass roots and mulberries are all achieved, various nutrient ingredients are easy to absorb by human bodies, the clarity can reach more than 98%, and compound health-care gingko beverage is difficult to deposit and layer after being stored for 4 months.
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 delicate fragrance of fresh cogongrass and mulberries; 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 fresh cogongrass mulberries composite mortar: fresh cogongrass and the mulberries 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% fresh cogongrass mulberries 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, fresh cogongrass mulberries 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, fresh cogongrass mulberries composite mortar, xylitol, citric acid, malic acid, natural tea polyphenol, corn plant ester end in the said step (5).
Further, the fresh cogongrass mulberries 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 fresh cogongrass, mulberries, 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 fresh cogongrass mulberry compound 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, fresh cogongrass mulberries 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, the fresh cogongrass nature and flavor are sweet, and are cold, and than dry product Liang Run more, smell is all deposited.It is the heat of kind clearing lung-heat stomach both, and promote the production of body fluid to quench thirst, and to control the polydipsia of febrile disease, reaches cough with lung heat, gastropyretic vomiting, and the merit of diuresis is arranged again.The mulberry juice sweet acid of distinguishing the flavor of, effect such as cold nature has the enriching yin of enriching blood, and promotes the production of body fluid to quench thirst, and ease constipation is dry.In fresh cogongrass mulberries fermentation material, add an amount of distiller's yeast and ferment, help eliminating fresh cogongrass mulberries 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, fresh cogongrass, mulberries, 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 fresh cogongrass mulberries composite mortar: fresh cogongrass and the mulberries 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% fresh cogongrass mulberries 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, fresh cogongrass mulberries 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 fresh cogongrass mulberries composite mortar: fresh cogongrass, mulberries, 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% fresh cogongrass mulberries 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, fresh cogongrass mulberries 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 fresh cogongrass mulberries composite mortar: fresh cogongrass and the mulberries 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% fresh cogongrass mulberries 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, fresh cogongrass mulberries 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, fresh cogongrass mulberries 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; Fresh cogongrass mulberries 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 fresh cogongrass, mulberries, Rosa roxburghii.
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| CN2012102132720A CN102697126A (en) | 2012-06-27 | 2012-06-27 | Compound health-care gingko beverage and preparation method thereof |
| PCT/CN2012/087480 WO2014000403A1 (en) | 2012-06-27 | 2012-12-26 | Method for preparing healthcare gingko complex beverage |
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| CN103053765A (en) * | 2013-01-29 | 2013-04-24 | 时维静 | Preparation method of tea bag for alleviating hangover, helping digestion and protecting liver |
| WO2014000403A1 (en) * | 2012-06-27 | 2014-01-03 | 姜堰市竞龙营养品厂 | Method for preparing healthcare gingko complex beverage |
| CN104026690A (en) * | 2014-06-23 | 2014-09-10 | 贵阳高新创嘉创业服务有限公司 | Rosa roxbunghii fruit juice and preparation method thereof |
| CN104605452A (en) * | 2015-02-04 | 2015-05-13 | 徐安君 | Fermented apricot beverage formula |
| CN104621672A (en) * | 2014-12-30 | 2015-05-20 | 上海大山合菌物科技股份有限公司 | Instant solid gingko fruit beverage and preparation method thereof |
| CN112450343A (en) * | 2020-12-01 | 2021-03-09 | 湖南康琪壹佰生物科技有限公司 | Health beverage for enhancing immunity and preparation method thereof |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2014000403A1 (en) * | 2012-06-27 | 2014-01-03 | 姜堰市竞龙营养品厂 | Method for preparing healthcare gingko complex beverage |
| CN103053765A (en) * | 2013-01-29 | 2013-04-24 | 时维静 | Preparation method of tea bag for alleviating hangover, helping digestion and protecting liver |
| CN103053765B (en) * | 2013-01-29 | 2013-11-27 | 时维静 | Preparation method of tea bag for alleviating hangover, helping digestion and protecting liver |
| CN104026690A (en) * | 2014-06-23 | 2014-09-10 | 贵阳高新创嘉创业服务有限公司 | Rosa roxbunghii fruit juice and preparation method thereof |
| CN104026690B (en) * | 2014-06-23 | 2016-04-06 | 贵阳高新创嘉创业服务有限公司 | A kind of Cili Juice and preparation method thereof |
| CN104621672A (en) * | 2014-12-30 | 2015-05-20 | 上海大山合菌物科技股份有限公司 | Instant solid gingko fruit beverage and preparation method thereof |
| CN104605452A (en) * | 2015-02-04 | 2015-05-13 | 徐安君 | Fermented apricot beverage formula |
| CN112450343A (en) * | 2020-12-01 | 2021-03-09 | 湖南康琪壹佰生物科技有限公司 | Health beverage for enhancing immunity and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2014000403A1 (en) | 2014-01-03 |
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