CN104304480A - Fast dissolving ginkgo nut milk tea and preparation method thereof - Google Patents

Fast dissolving ginkgo nut milk tea and preparation method thereof Download PDF

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Publication number
CN104304480A
CN104304480A CN201410604078.4A CN201410604078A CN104304480A CN 104304480 A CN104304480 A CN 104304480A CN 201410604078 A CN201410604078 A CN 201410604078A CN 104304480 A CN104304480 A CN 104304480A
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China
Prior art keywords
green tea
parts
ginkgo nut
ginkgo
powder
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CN201410604078.4A
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Chinese (zh)
Inventor
李超
耿中华
王乃馨
陈丹
戴晓娟
商学兵
刘浩
王涛
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Xuzhou University of Technology
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Xuzhou University of Technology
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Priority to CN201410604078.4A priority Critical patent/CN104304480A/en
Publication of CN104304480A publication Critical patent/CN104304480A/en
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Abstract

The invention discloses fast dissolving ginkgo nut milk tea and a preparation method thereof and belongs to the field of solid beverage processing. The fast dissolving ginkgo nut milk tea comprises the following raw materials in parts by mass: 8-12 parts of a ginkgo powder, 3-5 parts of a green tea microcapsule powder, 20-30 parts of a skim milk powder, 20-30 parts of white granulated sugar, 2-4 parts of maltodextrin, 0.3-0.8 part of glycerol monostearate, 0.05-0.15 part of vanillin and 0.1-0.3 part of silicon dioxide. The fast dissolving ginkgo nut milk tea product is obtained through proportioning, granulating and packaging. The organic combination of medium-temperature alpha-amylase enzymolysis, wet-process superfine grinding and freeze-drying improves the fast dissolution of the product and prevents browning. A green tea microcapsule is prepared from sodium alginate, chitosan and calcium chloride under the assisting of ultrasonic wave, and guarantee is provided to the well storage of flavoring substances.

Description

A kind of instant ginkgo nut milk tea and preparation method thereof
Technical field
The present invention relates to a kind of instant ginkgo nut milk tea and preparation method thereof, belong to solid beverage manufacture field.
Background technology
Ginkgo nut has another name called gingko, is the kind benevolence of ginkgo.It is except containing except starch, protein, fat, carbohydrate, also containing trace element and ginkgoic acid, bilobol, five carbon polysaccharide such as vitamin C, riboflavin, carrotene, calcium, phosphorus, iron, potassium, magnesium, and the compositions such as fat sterol.It has restraining and sterilizing bacteria, disease of dispelling cough-relieving, waterlogging-resistantly press down worm, be only with turbid, reduces just, reduces the effects such as serum cholesterol.Milk, be one of the most ancient natural drink, the mineral types in milk is very abundant, and except the calcium known by us, the content of phosphorus, iron, zinc, copper, manganese, molybdenum is all a lot.The rareest, milk is the best source of human calcium, and calcium phosphorus ration is very suitable, is beneficial to the absorption of calcium.Milk is the natural nutrient food that a kind of nutritive value is higher, is the common optimum food of the crowd of various age bracket.Green tea is as one of the main teas of China, and annual production, at about 100,000 tons, occupies first of the large just tea making in the whole nation six.The scope of domestic product green tea is very extensive, and Henan, Guizhou, Jiangxi, Anhui, Zhejiang, Jiangsu, Sichuan, Shaanxi (Shan Nan), Hunan, Hubei, Guangxi, Fujian are the green tea main product province of China.Green tea is that the therefore more natural materials remaining fresh leaf, the Tea Polyphenols contained, catechin, chlorophyll, caffeine, amino acid, vitamins and other nutritious components are also more without the tea made that ferments.It has anti-ageing, press down disease, carcinogenesis, radiation proof, disease-resistant toadstool, beauty and skin care, arousing brain, raising spirit, diuresis are recovered from fatigue, fatigue-relieving, protect the effects such as tooth improving eyesight, lipopenicillinase.
At present, main ginkgo nut product only has the thick product of ginkgo dry fruit, ginkgo fruit powder, ginkgo nut can and ginkgo beverage and so on, and their processing is simple, and scientific and technological content is low, and added value of product is little.Instant ginkgo nut milk tea, as taking ginkgo nut as the solid beverage that main raw material(s) is made, not only has good health-care efficacy, and can preserve for a long time and taste of not going wrong again.
Summary of the invention
The object of this invention is to provide a kind of instant ginkgo nut milk tea and preparation method thereof.
For achieving the above object, the present invention adopts following technical scheme: each raw material and mass fraction thereof: ginkgo fruit powder 8 parts ~ 12 parts, green tea microcapsule powder 3 parts ~ 5 parts, skimmed milk power 20 parts ~ 30 parts, white granulated sugar 20 parts ~ 30 parts, maltodextrin 2 parts ~ 4 parts, monoglyceride 0.5% ~ 2%, vanillic aldehyde 0.5 part ~ 1 part and silica 0.2% ~ 0.4%.
Concrete steps: first prepare ginkgo fruit powder and green tea microcapsule powder; Then allocate evenly according to each raw material and mass fraction thereof, finally powder is pressed into particle, packaging, obtains instant ginkgo nut milk tea product; The preparation method of described ginkgo fruit powder is: (1) pretreatment: select fresh ginkgo nut to be raw material, carry out cleaning, remove the peel, debug eye, go to position of going mouldy, boiling water boiling 8min ~ 12min, to well-done, pulverized 40 mesh sieves with stainless steel pulverizer, made ginkgo nut meal; (2) enzymolysis: warm a-amylase enzymolysis ginkgo nut meal 60min ~ 90min under the condition of liquid ratio 8:1 ~ 10:1, pH value 6 ~ 7, gelatinization point 68 DEG C ~ 72 DEG C, gelatinization time 16min ~ 24min, enzyme dosage 0.8% ~ 1.2% and hydrolysis temperature 68 DEG C ~ 72 DEG C in employing, obtains ginkgo nut enzymolysis liquid; (3) soybean dietary fiber: ginkgo nut enzymolysis liquid soybean dietary fiber is crossed 300 orders, obtains ginkgo nut slurries; (4) reduced pressure concentration: till ginkgo nut slurries are concentrated into 30% of initial volume under vacuum 0.10MPa, temperature 50 C ~ 60 DEG C condition, obtain ginkgo nut concentrate; (5) freeze drying: the drying under freeze drier vacuum is less than 20Pa, condenser temperature-45 DEG C ~-60 DEG C conditions of ginkgo nut concentrate totally, is obtained ginkgo fruit powder; The preparation method of described green tea microcapsule powder is: (1) raw material screening: select green tea as raw material, pulverized 40 mesh sieves, and obtained green tea meal; (2) enzymolysis: by green tea meal liquid ratio 12:1 ~ 16:1, pH value 4.4 ~ 5.2, cellulase consumption be green tea meal quality 0.2% ~ 0.4%, pectase consumption be the condition of green tea meal quality 0.1% ~ 0.2% and temperature 45 C ~ 55 DEG C under enzymolysis 80min ~ 100min, constant volume is in 100 parts, 80 object screen packs carry out initial filter, 200 order filter bags filter further, obtain green tea extractive liquor; (3) microcapsules: drip the sodium alginate of mass concentration 2% ~ 3%, the shitosan of mass concentration 0.8% ~ 1.2% and the calcium chloride of mass concentration 0.6% ~ 1.0% in green tea extractive liquor successively, adjusted to ph 5.5 ~ 6.5, ultrasonic wave process (power 75W ~ 125W, temperature 40 DEG C ~ 50 DEG C and dutycycle 5s/5s) 20min ~ 30min, 120 mesh screen, clear water washs, 0 DEG C ~ 4 DEG C refrigeration 16h ~ 24h, 50 DEG C ~ 60 DEG C dry 20min ~ 40min, obtain green tea microcapsule powder.
Owing to have employed above technical scheme, the present invention has the following advantages:
1, middle temperature a-amylase enzymolysis, soybean dietary fiber and freeze drying organically combine and not only improve the instant capacity of product but also prevent brown stain by the present invention;
2, the present invention adopts ultrasonic assistant sodium alginate, shitosan and calcium chloride to prepare green tea microcapsules, for the good preservation of its flavor substance provides guarantee.
Detailed description of the invention
embodiment 1:
Each raw material and mass fraction thereof: ginkgo fruit powder 12g, green tea microcapsule powder 3g, skimmed milk power 25g, white granulated sugar 30g, maltodextrin 2g, monoglyceride 0.3g, vanillic aldehyde 0.05g and silica 0.1g.
Concrete steps: first prepare ginkgo fruit powder and green tea microcapsule powder; Then allocate evenly according to each raw material and mass fraction thereof, finally powder is pressed into particle, packaging, obtains instant ginkgo nut milk tea product; The preparation method of described ginkgo fruit powder is: (1) pretreatment: select fresh ginkgo nut to be raw material, and carry out cleaning, remove the peel, debug eye, go to position of going mouldy, boiling water boiling 8min, to well-done, pulverized 40 mesh sieves with stainless steel pulverizer, and made ginkgo nut meal; (2) enzymolysis: warm a-amylase enzymolysis ginkgo nut meal 90min under the condition of liquid ratio 8:1, pH value 7, gelatinization point 72 DEG C, gelatinization time 24min, enzyme dosage 0.8% and hydrolysis temperature 72 DEG C in employing, obtains ginkgo nut enzymolysis liquid; (3) soybean dietary fiber: ginkgo nut enzymolysis liquid soybean dietary fiber is crossed 300 orders, obtains ginkgo nut slurries; (4) reduced pressure concentration: till ginkgo nut slurries are concentrated into 30% of initial volume under vacuum 0.10MPa, temperature 50 C condition, obtain ginkgo nut concentrate; (5) freeze drying: the drying under freeze drier vacuum is less than 20Pa, condenser temperature-50 DEG C of conditions of ginkgo nut concentrate totally, is obtained ginkgo fruit powder; The preparation method of described green tea microcapsule powder is: (1) raw material screening: select green tea as raw material, pulverized 40 mesh sieves, and obtained green tea meal; (2) enzymolysis: by green tea meal liquid ratio 12:1, pH value 4.4, cellulase consumption be green tea meal quality 0.3%, pectase consumption be the condition of green tea meal quality 0.2% and temperature 45 C under enzymolysis 100min, constant volume is in 100g(every gram green tea meal), 80 object screen packs carry out initial filter, 200 order filter bags filter further, obtain green tea extractive liquor; (3) microcapsules: drip the sodium alginate of mass concentration 2%, the shitosan of mass concentration 0.8% and the calcium chloride of mass concentration 0.6% in green tea extractive liquor successively, adjusted to ph 5.6, ultrasonic wave process (power 75W, temperature 40 DEG C and dutycycle 5s/5s) 25min, 120 mesh screen, clear water washs, 2 DEG C of refrigeration 16h, 50 DEG C of dry 20min, obtain green tea microcapsule powder.
embodiment 2:
Each raw material and mass fraction thereof: ginkgo fruit powder 8g, green tea microcapsule powder 4g, skimmed milk power 20g, white granulated sugar 25g, maltodextrin 3g, monoglyceride 0.5g, vanillic aldehyde 0.15g and silica 0.2g.
Concrete steps: first prepare ginkgo fruit powder and green tea microcapsule powder; Then allocate evenly according to each raw material and mass fraction thereof, finally powder is pressed into particle, packaging, obtains instant ginkgo nut milk tea product; The preparation method of described ginkgo fruit powder is: (1) pretreatment: select fresh ginkgo nut to be raw material, and carry out cleaning, remove the peel, debug eye, go to position of going mouldy, boiling water boiling 10min, to well-done, pulverized 40 mesh sieves with stainless steel pulverizer, and made ginkgo nut meal; (2) enzymolysis: warm a-amylase enzymolysis ginkgo nut meal 60min under the condition of liquid ratio 9:1, pH value 7, gelatinization point 68 DEG C, gelatinization time 16min, enzyme dosage 1.2% and hydrolysis temperature 70 DEG C in employing, obtains ginkgo nut enzymolysis liquid; (3) soybean dietary fiber: ginkgo nut enzymolysis liquid soybean dietary fiber is crossed 300 orders, obtains ginkgo nut slurries; (4) reduced pressure concentration: till ginkgo nut slurries are concentrated into 30% of initial volume under vacuum 0.10MPa, temperature 55 DEG C of conditions, obtain ginkgo nut concentrate; (5) freeze drying: the drying under freeze drier vacuum is less than 20Pa, condenser temperature-45 DEG C of conditions of ginkgo nut concentrate totally, is obtained ginkgo fruit powder; The preparation method of described green tea microcapsule powder is: (1) raw material screening: select green tea as raw material, pulverized 40 mesh sieves, and obtained green tea meal; (2) enzymolysis: by green tea meal liquid ratio 14:1, pH value 4.8, cellulase consumption be green tea meal quality 0.4%, pectase consumption be the condition of green tea meal quality 0.1% and temperature 50 C under enzymolysis 90min, constant volume is in 100g(every gram green tea meal), 80 object screen packs carry out initial filter, 200 order filter bags filter further, obtain green tea extractive liquor; (3) microcapsules: drip the sodium alginate of mass concentration 3%, the shitosan of mass concentration 1.2% and the calcium chloride of mass concentration 0.8% in green tea extractive liquor successively, adjusted to ph 6.5, ultrasonic wave process (power 125W, temperature 50 C and dutycycle 5s/5s) 30min, 120 mesh screen, clear water washs, 0 DEG C of refrigeration 24h, 60 DEG C of dry 30min, obtain green tea microcapsule powder.
embodiment 3:
Each raw material and mass fraction thereof: ginkgo fruit powder 10g, green tea microcapsule powder 5g, skimmed milk power 30g, white granulated sugar 20g, maltodextrin 4g, monoglyceride 0.8g, vanillic aldehyde 0.10g and silica 0.3g.
Concrete steps: first prepare ginkgo fruit powder and green tea microcapsule powder; Then allocate evenly according to each raw material and mass fraction thereof, finally powder is pressed into particle, packaging, obtains instant ginkgo nut milk tea product; The preparation method of described ginkgo fruit powder is: (1) pretreatment: select fresh ginkgo nut to be raw material, and carry out cleaning, remove the peel, debug eye, go to position of going mouldy, boiling water boiling 12min, to well-done, pulverized 40 mesh sieves with stainless steel pulverizer, and made ginkgo nut meal; (2) enzymolysis: warm a-amylase enzymolysis ginkgo nut meal 75min under the condition of liquid ratio 10:1, pH value 6.4, gelatinization point 70 DEG C, gelatinization time 20min, enzyme dosage 1% and hydrolysis temperature 68 DEG C in employing, obtains ginkgo nut enzymolysis liquid; (3) soybean dietary fiber: ginkgo nut enzymolysis liquid soybean dietary fiber is crossed 300 orders, obtains ginkgo nut slurries; (4) reduced pressure concentration: till ginkgo nut slurries are concentrated into 30% of initial volume under vacuum 0.10MPa, temperature 60 C condition, obtain ginkgo nut concentrate; (5) freeze drying: the drying under freeze drier vacuum is less than 20Pa, condenser temperature-60 DEG C of conditions of ginkgo nut concentrate totally, is obtained ginkgo fruit powder; The preparation method of described green tea microcapsule powder is: (1) raw material screening: select green tea as raw material, pulverized 40 mesh sieves, and obtained green tea meal; (2) enzymolysis: by green tea meal liquid ratio 16:1, pH value 5.2, cellulase consumption be green tea meal quality 0.2%, pectase consumption be the condition of green tea meal quality 0.15% and temperature 55 DEG C under enzymolysis 80min, constant volume is in 100g(every gram green tea meal), 80 object screen packs carry out initial filter, 200 order filter bags filter further, obtain green tea extractive liquor; (3) microcapsules: drip the sodium alginate of mass concentration 1.5%, the shitosan of mass concentration 1% and the calcium chloride of mass concentration 1.0% in green tea extractive liquor successively, adjusted to ph 5.5, ultrasonic wave process (power 100W, temperature 45 C and dutycycle 5s/5s) 20min, 120 mesh screen, clear water washs, 4 DEG C of refrigeration 18h, 55 DEG C of dry 40min, obtain green tea microcapsule powder.

Claims (2)

1. an instant ginkgo nut milk tea, is characterized in that: each raw material and mass fraction thereof: ginkgo fruit powder 8 parts ~ 12 parts, green tea microcapsule powder 3 parts ~ 5 parts, skimmed milk power 20 parts ~ 30 parts, white granulated sugar 20 parts ~ 30 parts, maltodextrin 2 parts ~ 4 parts, monoglyceride 0.3 part ~ 0.8 part, vanillic aldehyde 0.05 part ~ 0.15 part and silica 0.1 part ~ 0.3 part.
2. a preparation method for instant ginkgo nut milk tea according to claim 1, is characterized in that: concrete steps: first prepare ginkgo fruit powder and green tea microcapsule powder; Then allocate evenly according to each raw material and mass fraction thereof, finally powder is pressed into particle, packaging, obtains instant ginkgo nut milk tea product; The preparation method of described ginkgo fruit powder is: (1) pretreatment: select fresh ginkgo nut to be raw material, carry out cleaning, remove the peel, debug eye, go to position of going mouldy, boiling water boiling 8min ~ 12min, to well-done, pulverized 40 mesh sieves with stainless steel pulverizer, made ginkgo nut meal; (2) enzymolysis: warm a-amylase enzymolysis ginkgo nut meal 60min ~ 90min under the condition of liquid ratio 8:1 ~ 10:1, pH value 6 ~ 7, gelatinization point 68 DEG C ~ 72 DEG C, gelatinization time 16min ~ 24min, enzyme dosage 0.8% ~ 1.2% and hydrolysis temperature 68 DEG C ~ 72 DEG C in employing, obtains ginkgo nut enzymolysis liquid; (3) soybean dietary fiber: ginkgo nut enzymolysis liquid soybean dietary fiber is crossed 300 orders, obtains ginkgo nut slurries; (4) reduced pressure concentration: till ginkgo nut slurries are concentrated into 30% of initial volume under vacuum 0.10MPa, temperature 50 C ~ 60 DEG C condition, obtain ginkgo nut concentrate; (5) freeze drying: the drying under freeze drier vacuum is less than 20Pa, condenser temperature-45 DEG C ~-60 DEG C conditions of ginkgo nut concentrate totally, is obtained ginkgo fruit powder; The preparation method of described green tea microcapsule powder is: (1) raw material screening: select green tea as raw material, pulverized 40 mesh sieves, and obtained green tea meal; (2) enzymolysis: by green tea meal liquid ratio 12:1 ~ 16:1, pH value 4.4 ~ 5.2, cellulase consumption be green tea meal quality 0.2% ~ 0.4%, pectase consumption be the condition of green tea meal quality 0.1% ~ 0.2% and temperature 45 C ~ 55 DEG C under enzymolysis 80min ~ 100min, constant volume is in 100 parts (every part of green tea meal), 80 object screen packs carry out initial filter, 200 order filter bags filter further, obtain green tea extractive liquor; (3) microcapsules: drip the sodium alginate of mass concentration 2% ~ 3%, the shitosan of mass concentration 0.8% ~ 1.2% and the calcium chloride of mass concentration 0.6% ~ 1.0% in green tea extractive liquor successively, adjusted to ph 5.5 ~ 6.5, ultrasonic wave process (power 75W ~ 125W, temperature 40 DEG C ~ 50 DEG C and dutycycle 5s/5s) 20min ~ 30min, 120 mesh screen, clear water washs, 0 DEG C ~ 4 DEG C refrigeration 16h ~ 24h, 50 DEG C ~ 60 DEG C dry 20min ~ 40min, obtain green tea microcapsule powder.
CN201410604078.4A 2014-11-03 2014-11-03 Fast dissolving ginkgo nut milk tea and preparation method thereof Pending CN104304480A (en)

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CN105962253A (en) * 2016-06-13 2016-09-28 广西中医药大学 Ginkgo seed crystal and preparation method thereof
CN106072217A (en) * 2016-06-13 2016-11-09 广西中医药大学 Semen Ginkgo fruit jelly and preparation method thereof

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Publication number Priority date Publication date Assignee Title
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CN106072217A (en) * 2016-06-13 2016-11-09 广西中医药大学 Semen Ginkgo fruit jelly and preparation method thereof

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