CN104473273A - Gingko beverage and preparation method thereof - Google Patents
Gingko beverage and preparation method thereof Download PDFInfo
- Publication number
- CN104473273A CN104473273A CN201410733854.0A CN201410733854A CN104473273A CN 104473273 A CN104473273 A CN 104473273A CN 201410733854 A CN201410733854 A CN 201410733854A CN 104473273 A CN104473273 A CN 104473273A
- Authority
- CN
- China
- Prior art keywords
- ginkgo
- beverage
- enzymolysis
- feed liquid
- ginkgo beverage
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
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Classifications
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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
- A23L2/38—Other non-alcoholic beverages
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
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Abstract
The invention discloses a gingko beverage and a preparation method thereof, belonging to the technical field of processing of food beverages, and providing a novel process for preparing a gingko beverage by using a modern biotechnology. According to the gingko beverage and the preparation method thereof, by adopting conventional processes of shelling, cooking for detoxicating, removing endopleura, colloid-milling, homogenizing and the like and a modern enzymolysis technology, or a preparation method further matched with an enzymolysis technology and a probiotic fermentation technology, on the basis of preserving organic nutrients and flavor of gingko, the problems of high viscosity and poor taste of the gingko beverage are solved; the prepared gingko beverage is cool and fine in taste, delicious in sour and sweetness, relatively excellent in palatability, and stable in tissues; nutritional ingredients are relatively preferably absorbed by a human body; meanwhile, the gingko beverage is rich in effective ingredients such as abundant ginkgetin and ginkgo terpene lactones, and has a relatively excellent health function.
Description
Technical field
The invention belongs to food and drink processing technique field, be specifically related to a kind of ginkgo beverage and preparation method thereof, relate in particular to adopt zymolysis technique, or the method for the technological development ginkgo beverage adopting zymolysis technique and probiotics fermention technology to combine further.
Background technology
Ginkgo, another name gingko, Gong Sunshu, dita, cattail leaf fan.Ginkgo contains various nutrient elements, except starch, protein, fat, carbohydrate, also containing trace elements such as vitamin C, riboflavin, carrotene, calcium, phosphorus, iron, potassium, magnesium, and the composition such as ginkgoic acid, bilobol, five carbon polysaccharide, there is beneficial lung qi, control cough breathe heavily, be only with turbid, reduce just, flat chapped wrinkle, protect blood vessel, increase dietary function and the medical effects such as CBF.
According to modern medicine study, ginkgo also has unobstructed blood vessel, improves cerebral function, delays the elderly's brain aging, strengthens memory capability, treats the effect such as senile dementia and cerebral blood supply insufficiency.In addition; ginkgo can also be protected liver, reduces cardiac arrhythmia, prevent fatefulue bronchoconstriction in allergic reaction; can also be applied to and tackle asthma, transplant rejection, miocardial infarction, apoplexy, Organoprotective and dialysis; in addition, ginkgo also has the beauty functions such as higher whitening, smoothing wrinkle and elimination free radical.Therefore, often edible ginkgo, can enriching yin face nourishing antidebilitation old, expansion capilary, stimulates circulation, and make people's skin, face ruddy, in high spirits, promoting longevity, is suitable to people of all ages health food.Therefore, research and develop suitable to people of all ages ginkgo beverage, significant, market prospects are also better.
Existing ginkgo beverage manufacture craft mostly for directly carrying out different allotments and sterilizing after ginkgo making beating, as ginkgo dew beverage (CN201110209831.6), natural ginkgo preparation of beverage and product (CN93110587.0) and gingko juice and production technology (CN99119018.1) thereof.Also the step increasing ultrasonic lixiviate in conventional process is had, as ginkgo (gingko) beverage (CN201110407505.6).
Because ginkgo is rich in much starch (content >=30.0%, GB/T21142-2007), it is high to there is viscosity in the beverage adopting above-mentioned traditional handicraft to make, mouthfeel is poor, easily there is the problem of turbidity and precipitation, to this, existing open source literature (CN201310230827.7) report adopts enzymolyzing alpha-amylase legal system to make the method for ginkgo juice beverage, but still there is the poor problem of mouthfeel.
Along with people are to the pursuit of cuisines and health, biotechnology application is in the food industry increasingly extensive and deep.With the biotechnology that enzymolysis engineering, probiotics fermention engineering etc. are core, not only for the mankind provide much flavour food, and great function is produced to the improvement of food processing technology and the excavation of new resource for food.
Probio refers to and is colonizated in human body intestinal canal, can produce the beneficial microorganism general name of the work of definite health efficacy.Up to now, the probio found comprises lactobacillus, Bifidobacterium, gram-positive cocci etc., in addition, also has some saccharomycete and enzyme to be also included into the category of probio.At present, probio has been widely used in the fields such as industry, agricultural, medicine, food, plays more and more important effect.In food fermentation, lactobacillus can utilize the nutriment in food to produce the small molecule metabolite such as lactic acid, exocellular polysaccharide, not only can improve the nutritive value of food, and is more of value to absorption of human body and the local flavor improving food.
In the document of current development ginkgo based article, not yet there is report probiotics fermention being applied to ginkgo (kernel) beverage, therefore, according to the own characteristic of food containing gingko almond, choose more suitably hydrolase type and probio kind, the combine with technique such as traditional food processing technology and modern enzymolysis, fermentation are prepared the ginkgo beverage that mouthfeel is good, be of high nutritive value, there are important research meaning and good market prospects.
Summary of the invention
The object of the present invention is to provide ginkgo beverage that clean taste is fine and smooth, product viscosity is moderate, tissue stabilization, nutritional labeling are easily absorbed by the body and preparation method thereof.
The invention provides a kind of ginkgo beverage, this ginkgo beverage by ginkgo, emulsifying agent, stabilizing agent, sweetener and water are made, and each raw material is by mass percentage: ginkgo 5%-20%, emulsifying agent 0.01%-0.3%, stabilizing agent 0.05%-0.4%, sweetener 0.5%-2.0%, all the other use water; Be preferably ginkgo 8%-18%, emulsifying agent 0.08%-0.18%, stabilizing agent 0.05%-0.26%, sweetener 0.8%-1.3%, all the other use water,
The concrete preparation method of ginkgo beverage of the present invention is:
(1) pretreatment of ginkgo: comprise and select ginkgo, shelling, poach, washing and removal endotesta process, specific as follows:
Select full grains, without the ginkgo that is rotten, free from insect pests that goes rotten, shell, will shell ginkgo boiling water boiling 10-20min, so that detoxification, debitterize and starch gelatinization, then add a small amount of water and clean, remove endotesta;
(2) prepared slarry:
The ginkgo handled well is added suitable quantity of water (as water temperature 60 DEG C-80 DEG C, the ratio of ginkgo and water is 1:3-1:10), roughly grind with fiberizer, more several all over (as 2 times-3 times) through colloid mill fine grinding, obtain slurries;
(3) enzymolysis:
Slurries are added Suitable hydrolysis enzyme and carry out enzymolysis, after enzymolysis completes, rapid high temperature goes out enzyme, obtains enzymolysis feed liquid;
(4) filter:
Enzymolysis feed liquid is filtered, generally through double-filtration, such as, can be, first cross the coarse filtration of 80 order-100 eye mesh screens, be then the essence filter of 180 order-200 eye mesh screens, obtain filtration feed liquid;
(5) allocate:
Emulsifying agent, stabilizing agent and sweetener (as taken each raw material by the formula of determination) are added in suitable quantity of water (if water temperature is 70 DEG C-85 DEG C) and fully dissolves, mix with filtration feed liquid and suitable quantity of water (namely using water constant volume) again, obtain allotment feed liquid;
(6) homogeneous:
Allotment feed liquid is carried out homogeneous, and such as, can adopt high-pressure homogeneous (as pressure 15MPa-40MPa), homogeneous is (as 2 times) several times, make feed liquid particle granular, make each composition in feed liquid fully mix, to increase the stability of feed liquid simultaneously;
(7) filling:
Can be different according to the packaging adopted, select different canning meanses, can be such as, feed liquid after homogeneous is first carried out ultra high temperature short time sterilization (as temperature 135-142 DEG C, time 5-15s) filling again, or first carry out conventional filling after carry out autoclave sterilization (as temperature 115-121 DEG C, time 15-30min) again
Also can unsterilised direct cold-aseptic filling,
Wherein,
In step (3) enzymolysis step, described hydrolase is AMS, or AMS and liquid saccharifying enzyme, wherein, the liquid saccharifying enzyme that liquid saccharifying enzyme is preferably made up of composite glucoamylase, Pullulanase, by mass percentage, the ratio between AMS and liquid saccharifying enzyme at suitable arbitrary proportion, can be preferably (0.1%-0.5%): (0.1%-1.5%); The addition of described hydrolase is 0.1%-2.0% by weight percentage, is preferably 0.3%-1.5%; The temperature of described enzymolysis is 50 DEG C-65 DEG C, the time is 60min-180min, the temperature of preferred enzymolysis is 58 DEG C-62 DEG C, the time is 60min-160min, the temperature of enzyme of going out is 85 DEG C-95 DEG C, the time is 5min-15min, and the temperature of the enzyme that preferably goes out is 90 DEG C-95 DEG C, and the time is 8min-10min;
If step (7) carries out direct cold-aseptic filling, step (5) allocation process, needs water (if water temperature is 70 DEG C-85 DEG C) to carry out sterilizing, and aseptically carries out.
The present invention still further provides another kind of preparation method, namely, on preparation method basis described above, increase probiotics fermention step between described filtration and adaptation step, be specially: by the sterilizing of described filtration feed liquid, add probiotics fermention, obtain fermented feed liquid, its numbering is defined as step (5), and other number of steps carries out corresponding modify, in step (3) enzymolysis step, described hydrolase only can also be selected from AMS; Described adaptation step is corresponding to be become: emulsifying agent, stabilizing agent and sweetener are added in suitable quantity of water (if water temperature is 70 DEG C-85 DEG C) and fully dissolve, then mix with fermented feed liquid, obtain allotment feed liquid,
Wherein, in probiotics fermention step, described probio is selected from lactobacillus, lactobacillus can be such as but be not limited to Lactobacillus plantarum, lactobacillus acidophilus, Lactobacillus casei, lactobacillus paraceasi, lactobacillus bulgaricus etc., be preferably the Lactobacillus plantarum in above-mentioned lactobacillus, lactobacillus acidophilus, the Lactobacillus plantarum more preferably in above-mentioned lactobacillus; The addition of described probio is 0.005%-0.1% by weight percentage, is preferably 0.04%-0.06%; The temperature of described sterilizing is 100 DEG C-105 DEG C, and the time is 5min-15min, and preferred sterilization time is 10min-15min; Fermentation temperature is 30 DEG C-42 DEG C, and the time is 12h-48h, and preferred fermentation temperature is 35 DEG C-37 DEG C, and the time is 18h-24h.
Described hydrolase and probio all can be described as processing aid.
Detailed Description Of The Invention:
Emulsifying agent of the present invention be selected from glycerin monostearate, sucrose fatty ester, diacetyl tartarate list double glyceride, stearoyl lactate etc. one or both;
The one that stabilizing agent of the present invention is selected from xanthans, carragheen, gellan gum, guar gum, sodium carboxymethylcellulose, Arabic gum, konjac glucomannan etc. is extremely multiple, the one to three kind in preferred stabilizing agent xanthans described above, carragheen, gellan gum or sodium carboxymethylcellulose;
Sweetener of the present invention be selected from xylitol, sucrose, Sucralose, maltitol, Aspartame or stevioside etc. one or more, two kinds in preferred sweetener described above;
In addition, ginkgo beverage of the present invention is except above-mentioned raw materials composition, and can also contain one or more other food additives, other food additives described include but not limited to color stabilizer etc.
Partial condition (such as sterilization time and temperature etc.) in above-mentioned preparation method can also adopt other operating condition of those skilled in the art's routine to carry out, in addition, according to anaerobism preparation condition, the probio that probio described in the application can select applicable anaerobic condition to ferment, such as but not limited to Bifidobacterium etc.
Beneficial effect
The step zymolysis technique that the present invention utilizes AMS to be hydrolyzed, reduce the viscosity of ginkgo slurries, decrease the content of starch in ginkgo beverage, but stability and mouthfeel are slightly poor, after again research adopt AMS initial hydrolysis, add two step zymolysis techniques of the further enzymolysis of liquid saccharifying enzyme again, be hydrolyzed on the basis of dextrin and polysaccharide at AMS by the starch in ginkgo and polysaccharose substance, the dextrin that initial hydrolysis generates by adding liquid carbohydrase and polysaccharide are hydrolyzed further and generate oligosaccharides and monose.The more simple α-amylasehydrolysis of two step enzymatic isolation methods is more complete, effectively reduce the viscosity (viscosity of enzymolysis feed liquid can reduce by 4 times about-8 times) of ginkgo slurries, greatly reduce the content (be down to and be less than 5.0g/L) of starch in ginkgo beverage, make ginkgo beverage taste more salubrious fine and smooth, the GINKGO BILOBA EXTRACT simultaneously also will wrapped up by starch, the functional components such as ginkgoterpene lactone and vitamin, amino acid, the nutritional labelings such as mineral matter discharge, add the content of functional component in beverage, improve the quality of product, and stability is better, there is higher health care, for a natural, healthy drink, especially when by liquid saccharifying enzyme by composite glucoamylase, during Pullulanase composition, its hydrolysis is more complete, mouthfeel is better.
The present invention is also on the basis utilizing an above-mentioned step enzymolysis and two step zymolysis techniques, further increase probiotics fermention technology, probio (lactobacillus) is further by protein, the macromolecular substances metabolism such as nucleic acid are polypeptide, the Small molecular class materials such as amino acid, nutritional labeling is made more to be beneficial to absorption of human body, the lactic acid that probio (lactobacillus) metabolism simultaneously generates, the organic acids such as acetic acid, impart the distinctive local flavor of product, probio can also generate the B family vitamin be highly profitable to human body, the trace element such as vitamin K and bioactive enzyme, the bioactivators such as bacteriocin, therefore, probiotics fermention not only improves the mouthfeel of ginkgo beverage, but also add effect material, make health-care effect stronger.Especially when probio selects Lactobacillus plantarum, it more effectively can eliminate the bitter taste of ginkgo, and mouthfeel is more sour-sweet, and boiling taste is lighter, and palatability is stronger, and it is particularly suitable for the fermentating metabolism of ginkgo.When making viable bacteria beverage, lactobacillus, as the beneficial flora of human gastrointestinal tract, also has and maintains intestinal flora balance, raising immunity of organisms and promote the several functions such as absorption of nutrient ingredients.
The stabilizing agent that the present invention selects also makes ginkgo beverage provided by the invention not easily produce precipitation, organizes more stable.
In addition, preparation method's highway route design of the present invention is reasonable, is very applicable to suitability for industrialized production.
Detailed description of the invention
The detailed description of the invention of form by the following examples, is described in further detail foregoing of the present invention, but the scope that should not be construed as the above-mentioned theme of the present invention is only limitted to following examples.All technology realized based on foregoing of the present invention all belong to scope of the present invention.
Embodiment 1
1) pretreatment of ginkgo: accurately take the ginkgo after shelling, joins in boiling water, boils 15min, removes endotesta and washes;
2) prepared slarry: take the ginkgo handled well by formula ratio, adds the water of 5 times of volumes, roughly grinds with fiberizer, corase grind feed liquid carries out 2 times fine grindings through colloid mill, and obtain slurries A, mensuration viscosity is 265mpa.s (No. 1 rotor, 6rpm, 25 DEG C), content of starch is greater than 30.0g/L;
3) enzymolysis: slurries A adds AMS, 65 DEG C of enzymolysis 60min, and then add liquid saccharifying enzyme, 60 DEG C of enzymolysis 120min, after enzymolysis completes, 92 DEG C of enzyme 8min that go out, obtain enzymolysis feed liquid B, mensuration viscosity is 50mpa.s (No. 1 rotor, 6rpm, 25 DEG C);
4) filter: enzymolysis feed liquid B first crosses 80 eye mesh screen coarse filtration, the filter of rear mistake 180 eye mesh screen essence, obtains residue and feed liquid C, and detect content of starch in feed liquid C and be less than 5.0g/L, total sugar content is greater than 30.0g/L, and protein content is about 0.35g/100ml;
5) allocate: feed liquid C and other formula of preparing in 75 DEG C of hot water are carried out mixing, constant volume, stir to obtain feed liquid D;
6) homogeneous: feed liquid D is carried out 2 sub-high pressure homogeneous, pressure is 15-20MPa for the first time, and second time pressure is 25-30MPa, obtains seasoning liquid;
7) filling: seasoning liquid ultra high temperature short time sterilization, sterilising conditions is 135 DEG C, 5s, and the feed liquid after sterilizing adopts temperature in PET bottle filling;
8) packing of product.
Comparative example 1:
By the raw material composition in embodiment 1, operating procedure only casts out step 3 in embodiment 1) enzymolysis step, measuring slurries A viscosity is 260mpa.s (No. 1 rotor, 6rpm, 25 DEG C), and content of starch is greater than 30.0g/L;
At filtration step, because starch-containing content is too many, can only carry out 60 eye mesh screen coarse filtration, too seriously, filtration cannot be carried out for 80 orders or the blocking of 180 eye mesh screens, and measure content of starch in feed liquid and be greater than 30.0g/L, protein content is about 0.15g/100ml.
Embodiment 2:
Removed by liquid saccharifying enzyme in hydrolase in embodiment 1, other operates identical being prepared with embodiment 1, and measuring slurries A viscosity is 268mpa.s (No. 1 rotor, 6rpm, 25 DEG C), and content of starch is for being greater than 30.0g/L; Feed liquid B viscosity is 58mpa.s (No. 1 rotor, 6rpm, 25 DEG C); In feed liquid C, content of starch is for being less than 5.0g/L, and total sugar content is for being greater than 30.0g/L, and protein content is about 0.35g/100ml.
Embodiment 3
1) pretreatment of ginkgo: accurately take the ginkgo after shelling, joins in boiling water, boils 10min, removes endotesta and washes;
2) prepared slarry: take the ginkgo handled well by formula ratio, adds the water of 6 times of volumes, roughly grinds with fiberizer, corase grind feed liquid carries out 2 times fine grindings through colloid mill, and obtain slurries A, mensuration viscosity is 213mpa.s (No. 1 rotor, 6rpm, 25 DEG C), content of starch is greater than 25.0g/L;
3) enzymolysis: slurries A adds AMS, 60 DEG C of enzymolysis 60min, and then add liquid saccharifying enzyme, 62 DEG C of enzymolysis 120min, after enzymolysis completes, 90 DEG C of enzyme 10min that go out, obtain enzymolysis feed liquid B, mensuration viscosity is 53mpa.s (No. 1 rotor, 6rpm, 25 DEG C);
4) filter: enzymolysis feed liquid B first crosses 100 eye mesh screen coarse filtration, the filter of rear mistake 180 eye mesh screen essence, obtains residue and feed liquid C, and detect feed liquid content of starch and be less than 4.0g/L, total sugar content is greater than 25.0g/L, and protein content is about 0.3g/100ml;
5) allocate: feed liquid C and other formula of preparing in 70 DEG C of hot water are carried out mixing, constant volume, stir to obtain feed liquid D;
6) homogeneous: feed liquid D is carried out 2 sub-high pressure homogeneous, pressure is 20-25MPa for the first time, and second time pressure is 25-30MPa, obtains seasoning liquid;
7) filling: seasoning liquid to be heated to more than 80 DEG C, filling in pop can, conventional high temperature autoclaving, sterilising conditions is 121 DEG C, 20min;
8) packing of product.
Embodiment 4
1) pretreatment of ginkgo: accurately take the ginkgo after shelling, joins in boiling water, boils 15min, removes endotesta and washes;
2) prepared slarry: take the ginkgo handled well by formula ratio, adds the water of 3 times of volumes, roughly grinds with fiberizer, corase grind slurry carries out 2 times fine grindings through colloid mill, and obtain slurries A, mensuration viscosity is 425mpa.s (No. 1 rotor, 6rpm, 25 DEG C), content of starch is greater than 50.0g/L;
3) enzymolysis: slurries A adds AMS, 58 DEG C of enzymolysis 80min, and then add liquid saccharifying enzyme, 60 DEG C of enzymolysis 160min, after enzymolysis completes, 95 DEG C of enzyme 10min that go out, obtain enzymolysis feed liquid B, mensuration viscosity is 60mpa.s (No. 1 rotor, 6rpm, 25 DEG C);
4) filter: enzymolysis feed liquid B first crosses 100 eye mesh screen coarse filtration, the filter of rear mistake 200 eye mesh screen essence, obtains residue and feed liquid C, and detect feed liquid C starch content and be less than 5.0g/L, total sugar content is greater than 45.0g/L, and protein content is about 0.5g/100ml;
5) probiotics fermention: by feed liquid C through 105 DEG C of sterilizing 10min, introduce probio 0.05%, 35 DEG C of fermentation 20h, obtain fermented feed liquid D, mensuration viscosity is 50mpa.s (No. 1 rotor, 6rpm, 25 DEG C), total sugar content is 20.2g/L, have dropped more than 50%, acidity (content in the acid ingredient of lactic acid) is 0.96%, and amino acid content is greater than 0.4g/100ml;
6) allocate: by feed liquid D with prepare in 75 DEG C of hot water other fill a prescription carry out mixing, constant volume, must feed liquid E after stirring;
7) homogeneous: feed liquid E is carried out 2 sub-high pressure homogeneous, pressure is 25-30MPa for the first time, and second time pressure is 30-35MPa, obtains seasoning liquid;
8) filling: seasoning liquid ultra high temperature short time sterilization, sterilising conditions is 138 DEG C, 15s, and the feed liquid after sterilizing adopts temperature in PET bottle filling;
9) packing of product.
Embodiment 5
1) pretreatment of ginkgo: accurately take the ginkgo after shelling, joins in boiling water, boils 20min, removes endotesta and washes;
2) prepared slarry: take the ginkgo handled well by formula ratio, adds the water of 4 times of volumes, roughly grinds with fiberizer, corase grind slurries carry out 3 times fine grindings through colloid mill, and obtain slurries A, mensuration viscosity is 346mpa.s (No. 1 rotor, 6rpm, 25 DEG C), content of starch is greater than 40.0g/L;
3) enzymolysis: slurries A adds AMS, 62 DEG C of enzymolysis 150min, after enzymolysis completes, 95 DEG C of enzyme 10min that go out, obtain enzymolysis feed liquid B, and mensuration viscosity is 75mpa.s (No. 1 rotor, 6rpm, 25 DEG C);
4) filter: enzymolysis feed liquid B first crosses 100 eye mesh screen coarse filtration, the filter of rear mistake 180 eye mesh screen essence, obtains residue and feed liquid C, and detect feed liquid C starch content and be less than 5.0g/L, total sugar content is greater than 35.0g/L, and protein content is about 0.45g/100ml;
5) probiotics fermention: by feed liquid C through 105 DEG C of sterilizing 15min, introduce probio 0.06%, 37 DEG C of fermentation 18h, obtain fermented feed liquid D, mensuration viscosity is 52mpa.s (No. 1 rotor, 6rpm, 25 DEG C), total sugar content is 13.0g/L, have dropped more than 60%, acidity (content in the acid ingredient of lactic acid) is 0.92%, and amino acid content is greater than 0.35g/100ml;
6) allocate: by fermented feed liquid D with prepare in 75 DEG C of hot water other fill a prescription carry out mixing, constant volume, must feed liquid E after stirring;
7) homogeneous: feed liquid E is carried out 2 sub-high pressure homogeneous, pressure is 15-20MPa for the first time, and second time pressure is 30-35MPa, obtains seasoning liquid;
8) filling: seasoning liquid to be heated to more than 80 DEG C, fill in pop can, conventional high temperature autoclaving, sterilising conditions is 121 DEG C, 25min;
9) packing of product.
Embodiment 6
1) pretreatment of ginkgo: accurately take the ginkgo after shelling, joins in boiling water, boils 10min, removes endotesta and washes;
2) prepared slarry: take the ginkgo handled well by formula ratio, adds the water of 5 times of volumes, roughly grinds with fiberizer, corase grind slurries carry out 2 times fine grindings through colloid mill, and obtain slurries A, mensuration viscosity is 260mpa.s (No. 1 rotor, 6rpm, 25 DEG C), content of starch is greater than 35.0g/L;
3) enzymolysis: slurries A adds AMS, 60 DEG C of enzymolysis 60min, and then add liquid saccharifying enzyme, 62 DEG C of enzymolysis 120min, after enzymolysis completes, 90 DEG C of enzyme 10min that go out, obtain enzymolysis feed liquid B, mensuration viscosity is 55mpa.s (No. 1 rotor, 6rpm, 25 DEG C);
4) filter: enzymolysis feed liquid B first crosses 100 eye mesh screen coarse filtration, the filter of rear mistake 180 eye mesh screen essence, obtains residue and feed liquid C, and detect feed liquid content of starch and be less than 5.0g/L, total sugar content is greater than 30.0g/L, and protein content is 0.4g/100ml;
5) probiotics fermention: by feed liquid C through 100 DEG C of sterilizing 15min, introduce probio 0.04%, 37 DEG C of fermentation 24h, obtain fermented feed liquid D, mensuration viscosity is 35mpa.s (No. 1 rotor, 6rpm, 25 DEG C), total sugar content is 11.5g/L, have dropped more than 60%, acidity (content in the acid ingredient of lactic acid) is 0.85%, and amino acid content is greater than 0.3g/100ml;
6) allocate: by fermented feed liquid D aseptically with sterilizing prepare in 80 DEG C of hot water other fill a prescription carry out mixing, constant volume, must feed liquid E after stirring;
7) homogeneous: feed liquid E is carried out 2 sub-high pressure homogeneous, pressure is 20-25MPa for the first time, and second time pressure is 25-30MPa, obtains seasoning liquid;
8) filling: seasoning liquid cold-aseptic filling;
9) packing of product.
10) finished product detection, viable count is about 8.0 × 10
8cfu/ml.
Embodiment 7-10
Replaced by probio in formula in embodiment 5, other formula composition is constant, carries out beverage preparation by its operating procedure.Step 2) to step 4) part Testing index (detection method and condition are with embodiment 4) please see the following form:
Before and after probiotics fermention step, testing index is as follows:
Embodiment 11 mouthfeel comments trial to test
Example 1-10 and comparative example 1 prepare each 1000ml of products obtained therefrom finished product respectively, and carry out commenting trial to test in some health adults, and the result shown in following table gives tested adult the percentage to its mouthfeel.
More than test shows, the ginkgo beverage obtained after the embodiment of the present invention 1,3 enzymolysis, owing to greatly reducing the content of starch in ginkgo beverage, effectively reduce the viscosity of ginkgo slurries, make ginkgo beverage clean taste fine and smooth, and comparative example 1 is not through enzymolysis processing, mouthfeel is poor, embodiment 2 have employed zymolysis technique, but only selects AMS, and mouthfeel is also slightly poor compared with embodiment 1; Embodiment 4-10 adopts probio to ferment further, compared with embodiment 1-3, more salubrious fine and smooth, sweet mouthfeel, overall mouthfeel is good, especially the ginkgo beverage prepared of embodiment 4-6, Lactobacillus plantarum is adopted more to effectively eliminate the bitter taste of ginkgo, mouthfeel is more sour-sweet, and boiling taste is lighter, and palatability is stronger.
Claims (10)
1. a ginkgo beverage, this ginkgo beverage is made up of ginkgo, emulsifying agent, stabilizing agent, sweetener and water, it is characterized in that, the preparation method of described ginkgo beverage comprises the steps, prepared slarry: added water by the ginkgo handled well, roughly grind with fiberizer, again through colloid mill fine grinding, obtain slurries; Enzymolysis: add hydrolase and carry out enzymolysis in slurries, after enzymolysis completes, rapid high temperature goes out enzyme, obtains enzymolysis feed liquid; Filter; Allotment: emulsifying agent, stabilizing agent and sweetener are added to the water dissolving, then mix with filtration feed liquid and water, obtain allotment feed liquid; Homogeneous.
2. ginkgo beverage as claimed in claim 1, it is characterized in that, described hydrolase is selected from AMS, or AMS and liquid saccharifying enzyme, and liquid saccharifying enzyme is preferably made up of composite glucoamylase, Pullulanase.
3. ginkgo beverage as claimed in claim 1, it is characterized in that, the raw material of described ginkgo beverage is by mass percentage: ginkgo 5%-20%, emulsifying agent 0.01%-0.3%, stabilizing agent 0.05%-0.4%, and sweetener 0.5%-2.0%, all the other use water.
4. ginkgo beverage as claimed in claim 1, it is characterized in that, the addition of described hydrolase is 0.1%-2.0% by weight percentage.
5. ginkgo beverage as claimed in claim 4, it is characterized in that, the addition of described hydrolase is 0.3%-1.5% by weight percentage.
6. ginkgo beverage as claimed in claim 1, is characterized in that, the temperature of described enzymolysis is 50 DEG C-65 DEG C, the time is 60min-180min, the temperature of the enzyme that goes out is 85 DEG C-95 DEG C, the time is 5min-15min.
7. the ginkgo beverage as described in any one of claim 1-6, is characterized in that, also comprises probiotics fermention step between described filtration and adaptation step.
8. ginkgo beverage as claimed in claim 7, it is characterized in that, described probio is selected from lactobacillus, preferred plant lactobacillus or lactobacillus acidophilus.
9. ginkgo beverage as claimed in claim 7, it is characterized in that, the addition of described probio is 0.005%-0.1% by weight percentage, is preferably 0.04%-0.06%.
10. ginkgo beverage as claimed in claim 7, it is characterized in that, the temperature of fermenting in described probiotics fermention step is 30 DEG C-42 DEG C, the time is 12h-48h.
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| CN105815639A (en) * | 2016-03-25 | 2016-08-03 | 江苏港城中药养生有限公司 | Production technology of gingko beverage |
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| CN106071554A (en) * | 2016-06-24 | 2016-11-09 | 江南大学 | A kind of preparation method of functional Semen Ginkgo fermented beverage |
| CN106819740A (en) * | 2017-01-14 | 2017-06-13 | 哈尔滨伟平科技开发有限公司 | A kind of preparation method of ginkgo beverage |
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| CN105815639A (en) * | 2016-03-25 | 2016-08-03 | 江苏港城中药养生有限公司 | Production technology of gingko beverage |
| CN105851754A (en) * | 2016-04-20 | 2016-08-17 | 中华全国供销合作总社南京野生植物综合利用研究所 | Method for preparing gingko nut-probiotics beverage |
| CN106071554A (en) * | 2016-06-24 | 2016-11-09 | 江南大学 | A kind of preparation method of functional Semen Ginkgo fermented beverage |
| CN106071554B (en) * | 2016-06-24 | 2019-08-20 | 江南大学 | A kind of preparation method of functionality ginkgo fermented beverage |
| CN106819740A (en) * | 2017-01-14 | 2017-06-13 | 哈尔滨伟平科技开发有限公司 | A kind of preparation method of ginkgo beverage |
| CN108464491A (en) * | 2018-02-11 | 2018-08-31 | 广州白云山汉方现代药业有限公司 | A kind of emulsion stabilizer and the pancebrin containing the emulsion stabilizer |
| CN108419979B (en) * | 2018-03-22 | 2021-07-27 | 江南大学 | Method for improving stability of vegetable protein beverage with high protein and high starch content |
| CN108419979A (en) * | 2018-03-22 | 2018-08-21 | 江南大学 | A method of improving the vegetable protein beverage stability of high protein and high-content of starch |
| CN109077277A (en) * | 2018-10-12 | 2018-12-25 | 镇江市智农食品有限公司 | A method of ginkgo acid content in gingko juice is reduced based on probiotics fermention |
| CN110169521A (en) * | 2019-06-25 | 2019-08-27 | 扬子江药业集团有限公司 | A kind of gingko plant beverage and preparation method thereof |
| CN111109485A (en) * | 2020-01-10 | 2020-05-08 | 南京农业大学泰州研究院 | Lactobacillus fermented ginkgo juice compound beverage and preparation method thereof |
| CN111357904A (en) * | 2020-04-01 | 2020-07-03 | 上海应用技术大学 | Preparation method of clear ginkgo beverage |
| CN111534407A (en) * | 2020-05-08 | 2020-08-14 | 上海应用技术大学 | Production method of gingko rice wine by synergistic fermentation of abnormal yeast Wiekeem and saccharomyces cerevisiae |
| CN115590130A (en) * | 2022-10-14 | 2023-01-13 | 徐州工程学院（Cn） | Preparation method of silver burdock polypeptide beverage |
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