CN104839842A - Preparation method of ginkgo composite health drink - Google Patents
Preparation method of ginkgo composite health drink Download PDFInfo
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- CN104839842A CN104839842A CN201510192845.XA CN201510192845A CN104839842A CN 104839842 A CN104839842 A CN 104839842A CN 201510192845 A CN201510192845 A CN 201510192845A CN 104839842 A CN104839842 A CN 104839842A
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Abstract
The invention discloses a preparation method of a ginkgo composite health drink. The preparation method comprises ginkgo hydrolysate preparation, walnut liquid preparation, Chinese yam preparation, blending, homogenization, primary sterilization, loading, sealing, secondary disinfection and labeling. The preparation method has simple and easy processes and a low preparation cost, retains original effective components of ginkgo, walnut and Chinese yam, has advantages of the effective components, is rich in nutrients and has health care effects.
Description
Technical field
The invention belongs to the preparation field of health beverages, be specifically related to a kind of preparation method of ginkgo compound health products.
Background technology
Ginkgo is Ginkgoaceae Ginkgo is integration of drinking and medicinal herbs material.Ginkgo taste is sweet and refreshing, mouthfeel perfume (or spice) is glutinous, taste is pure and fresh, and have the history of more than 1000 year as dietotherapy, nourishing, health food, ginkgo is not only rich in ginkgoic acid, ginkgol, ginnol, ginkgetin, bilobanone, protein, fat, carbohydrate, calcium, phosphorus, iron, magnesium, potassium.The nutritional labelings such as carrotene, ginkgo has improves respiratory system, improves microcirculation, reduces blood viscosity, resisting oxygen lack, antithrombotic, Green Tea Extract, antifatigue, the effect such as anti-ageing, antibacterial.
Chinese yam has another name called RHIIZOMA DIOSCOREAE from Henan of China, Chinese yam rhizome, Chinese yam etc., it is a kind of nutritious traditional medicinal and edible plant, nutritive yam enriches, except being rich in starch, also containing protein, fat, carbohydrate, carrotene, thiamine, vitamin C, calcium, ferrophosphorus, in addition containing abundant free amino acid and certain choline etc., Chinese yam has: healthcare, delay senility, inducing astrigency intestine-stabling and anti-diarrheal, prevent and treat artery sclerosis and coronary heart disease, brain healthy, the hypoglycemic treatment diabetes of qi-restoratives, benefit gas not lung, flu can also be prevented, dizzy, the effects such as stomach anabrosis disease.
Walnut is not only of high nutritive value, and there is plurality kinds of health care and medical functions, in walnut kernel except containing the nutriments such as fat, protein, grease, mineral matter, vitamin, also containing the material such as amino acid, phosphatide, unrighted acid, phosphorus, zinc, manganese, iron, calcium useful to body, therefore ancient Chinese just claims walnut to be " Longevity ".
Ginkgo compound beverage of the present invention with ginkgo, Chinese yam, walnut for raw material, by to ginkgo biloba extract, again through and Succus Rhizoma Dioscoreae and Walnut juice allotment and the health beverages made, it remains the original functional component of ginkgo preferably, having plurality of health care functions, is the health beverages that a kind of nutritive value is higher.
Summary of the invention
Technical problem to be solved by this invention is, for the shortcoming that above prior art exists, a kind of preparation method of ginkgo compound health products is proposed, this preparation method is simple, cost of manufacture is low, remaining ginkgo, walnut, Chinese yam original functional component separately preferably, given full play to respective advantage, is the health beverages integrating nutrition and health care effect.
The technical scheme that the present invention solves above technical problem is:
A kind of ginkgo composite health beverage, the concrete steps of ginkgo composite health beverage preparation method are as follows:
(1) preparation of ginkgo hydrolyzate;
A. choose fresh, without go rotten rotten or damage by worms, be raw material without hard-core, ginkgo that epidermis is clean, the sclerderm outside removal ginkgo nut cleans up, for subsequent use
B. the ginkgo nut cleaned up is added the pure water making beating of 50-60 DEG C, slurries carry out gelatinization process 15-20min at 85-90 DEG C, to complete gelatinization;
Wherein, the mass ratio of ginkgo nut and pure water is 1:7-1:5;
C. gelatinization point liquid is cooled to 70-75 DEG C, after adjusting pH to 6-6.5, add 0.05%-0.10% AMS, at 72 DEG C of liquefaction process 20-30min, then hydrolysis temperature is down to 60 DEG C, adjust pH to 4-4.5, add the carbohydrase of 0.05%-0.10%, carry out saccharification process 40-60min at 60 DEG C, finally be adjusted to pH to 6.9-7.0 with alkali lye, with 200 order filter-cloth filterings, obtain ginkgo hydrolyzate, filtrate is for subsequent use;
(2) preparation of walnut liquid;
Walnut kernel raw material is removed impurity, fully soaks 60-80min, cleaning, drain, put into stainless steel jacketed pan, use lye dipping process, be poured on spray irrigation on screen cloth, outer kind of seed coat is all removed, pour into soak in filling and protect look 5-10min with the sulfurous acid solution that mass fraction is 0.1-0.15%, after drip washing on fiberizer defibrination, solid-liquid ratio is 1:5, with colloid mill the 2nd defibrination after coarse filtration, essence is filtered and is added water in jacketed pan, then add emulsifying agent, at 40-45 DEG C, stir 30-40min, for subsequent use;
Wherein, base extraction condition is: mass fraction is the sodium hydroxide solution of 1-3%, at 100 DEG C, process 1-2min; (3) preparation of Chinese yam liquid;
A. by the Chinese yam after drying process, break into powder, the pure water adding 8-10 times 50-60 DEG C stirs, then slurries gelatinization 10-15min at 90 DEG C;
B. dextrin is cooled to 70-75 DEG C, after adjusting pH to 6.1-6.2, adds 0.05%-0.10% AMS, enzymolysis 20-30min at hydrolysis temperature 70 DEG C;
C. hydrolyzate is cooled to 60 DEG C, adjust pH to 4.0-4.2 to add the carbohydrase of 0.05-0.1%, carry out saccharification process 40-60min at 60 DEG C, then filter with 200 order filter cloths, filtrate is for subsequent use;
(4) allocate;
Ginkgo hydrolyzate, walnut liquid, Chinese yam liquid and other auxiliary materials are fully dissolved in melting tank, stirs, after 150 eye mesh screens filter, filtrate is pumped in blend tank simultaneously, continue to stir 30-40min;
(5) homogeneous;
By the mixed liquor in above-mentioned steps (4) through the process of high pressure homogenizer homogeneous, equal press strip part is: reflux 1-2min under 35-40MPa pressure;
(6) sterilizations;
The mixed liquor handled well by homogeneous is sterilizing 15min at 110 DEG C, cooling;
(7) filling, sealing;
Composite health care beverage through sterilizing is quantitatively poured in the vial after sterilization or pop can, seals immediately;
(8) two-stage sterilization, labeling;
Composite beverage after filling and sealing is sent in autoclave and is carried out two-stage sterilization, and temperature is 110 DEG C, and the time is 30min, takes the dish out of the pot after cooling, dries surface moisture, labeling, stamp, vanning warehouse-in.
The technical scheme that the present invention limits further is:
In the preparation method of aforementioned ginkgo composite health beverage, emulsifying agent is mass fraction 0.2-0.4% mono stearate glyceryl ester.
In the preparation method of aforementioned ginkgo composite health beverage, auxiliary material comprises following several: sweetener: xylitol, acid: citric acid, stabilizing agent: sodium cellulose glycolate, sodium alginate, anticorrisive agent: potassium sorbate, flavour enhancer: ethyl maltol.
The invention has the beneficial effects as follows:
(1) ginkgo compound beverage of the present invention, remaining ginkgo, walnut, Chinese yam original functional component separately preferably, given full play to respective advantage, is the health beverages integrating nutrition and health care effect.
(2) each rich in nutrition content in the present invention, by preferable amount and science adaptation, can play respective nutrition and functionality advantage, the problem that the nutrition solving common ginkgo drink is enriched not.
(3) add appropriate sweetener xylitol in the present invention, dulcification not sugaring, make the present invention have more sweet mouthfeel, be not only applicable to general population and drink, advantageously in high fat of blood, cholesterol and patients with diabetes mellitus.
(4) ethyl maltol added in the present invention, the present invention is made not only to have anti-oxidation function, more contribute to the shelf-life extending ginkgo composite health beverage, also have human body and protect liver, antitumaous effect, further increase health care and the therapeutic value of ginkgo composite health beverage.
(5) the present invention due to production procedure shorter, each ingredient nutrient active ingredient is destroyed less, is more conducive to retaining the original nutritional labeling of each composition, gives full play to its respective function, improves comprehensive health-care and the result for the treatment of of health beverages.
(6) with the addition of AMS in the present invention, protein, starch etc. in gingko can be made to change into small-molecule substance as far as possible, thus improve drink stability, can reduce in drink manufacturing process, easily produce precipitation and lamination.
(7) the present invention is in preparation ginkgo composite health beverage process, after batching, before filling, adopts high-pressure homogeneous backflow, can reduce particle diameter further, thus ensure that drink and mouthfeel.
Detailed description of the invention
embodiment 1
The present embodiment provides a kind of preparation method of ginkgo composite health beverage, and the concrete steps of its ginkgo composite health beverage preparation method are as follows:
(1) preparation of ginkgo hydrolyzate;
A. choose fresh, without go rotten rotten or damage by worms, be raw material without hard-core, ginkgo that epidermis is clean, the sclerderm outside removal ginkgo nut cleans up, for subsequent use
B. the ginkgo nut cleaned up is added the pure water making beating of 55 DEG C, slurries carry out gelatinization process 15min at 90 DEG C, to complete gelatinization;
Wherein, the mass ratio of ginkgo nut and pure water is 1:5;
C. gelatinization point liquid is cooled to 70 DEG C, after adjusting pH to 6.5, add 0.10% AMS, at 72 DEG C of liquefaction process 25min, then hydrolysis temperature is down to 60 DEG C, adjust pH to 4, add the carbohydrase of 0.10%, carry out saccharification process 40min at 60 DEG C, finally be adjusted to pH to 7.0 with alkali lye, with 200 order filter-cloth filterings, obtain ginkgo hydrolyzate, filtrate is for subsequent use;
(2) preparation of walnut liquid;
Walnut kernel raw material is removed impurity, abundant immersion 80min, cleaning, drain, put into stainless steel jacketed pan, use lye dipping process, be poured on spray irrigation on screen cloth, outer kind of seed coat is all removed, pour into soak in filling and protect look 8min with the sulfurous acid solution that mass fraction is 0.1%, after drip washing on fiberizer defibrination, solid-liquid ratio is 1:5, with colloid mill the 2nd defibrination after coarse filtration, essence is filtered and is added water in jacketed pan, then add the emulsifying agent of mass fraction 0.3% mono stearate glyceryl ester, at 42 DEG C, stir 30min, for subsequent use;
Wherein, base extraction condition is: mass fraction is the sodium hydroxide solution of 1%, at 100 DEG C, process 2min; (3) preparation of Chinese yam liquid;
A. by the Chinese yam after drying process, break into powder, the pure water adding 9 times 50 DEG C stirs, then slurries gelatinization 12min at 90 DEG C;
B. dextrin is cooled to 75 DEG C, after adjusting pH to 6.1, adds 0.10% AMS, enzymolysis 30min at hydrolysis temperature 70 DEG C;
C. hydrolyzate is cooled to 60 DEG C, adjust pH to 4.1 to add the carbohydrase of 0.05%, carry out saccharification process 40min at 60 DEG C, then filter with 200 order filter cloths, filtrate is for subsequent use;
(4) allocate;
Ginkgo hydrolyzate, walnut liquid, Chinese yam liquid and other auxiliary materials are fully dissolved in melting tank, stirs, after 150 eye mesh screens filter, filtrate is pumped in blend tank simultaneously, continue to stir 40min;
Auxiliary material comprises following several: sweetener: xylitol, acid: citric acid, stabilizing agent: sodium cellulose glycolate, sodium alginate, anticorrisive agent: potassium sorbate, flavour enhancer: ethyl maltol;
(5) homogeneous;
By the mixed liquor in above-mentioned steps (4) through the process of high pressure homogenizer homogeneous, equal press strip part is: reflux 1min under 38MPa pressure;
(6) sterilizations;
The mixed liquor handled well by homogeneous is sterilizing 15min at 110 DEG C, cooling;
(7) filling, sealing;
Composite health care beverage through sterilizing is quantitatively poured in the vial after sterilization or pop can, seals immediately;
(8) two-stage sterilization, labeling;
Composite beverage after filling and sealing is sent in autoclave and is carried out two-stage sterilization, and temperature is 110 DEG C, and the time is 30min, takes the dish out of the pot after cooling, dries surface moisture, labeling, stamp, vanning warehouse-in.
embodiment 2
The present embodiment provides a kind of preparation method of ginkgo composite health beverage, and the concrete steps of its ginkgo composite health beverage preparation method are as follows:
(1) preparation of ginkgo hydrolyzate;
A. choose fresh, without go rotten rotten or damage by worms, be raw material without hard-core, ginkgo that epidermis is clean, the sclerderm outside removal ginkgo nut cleans up, for subsequent use
B. the ginkgo nut cleaned up is added the pure water making beating of 50 DEG C, slurries carry out gelatinization process 20min at 85 DEG C, to complete gelatinization;
Wherein, the mass ratio of ginkgo nut and pure water is 1:7;
C. gelatinization point liquid is cooled to 72 DEG C, after adjusting pH to 6, add 0.05% AMS, at 72 DEG C of liquefaction process 30min, then hydrolysis temperature is down to 60 DEG C, adjust pH to 4.5, add the carbohydrase of 0.05%, carry out saccharification process 50min at 60 DEG C, finally be adjusted to pH to 6.9 with alkali lye, with 200 order filter-cloth filterings, obtain ginkgo hydrolyzate, filtrate is for subsequent use;
(2) preparation of walnut liquid;
Walnut kernel raw material is removed impurity, abundant immersion 70min, cleaning, drain, put into stainless steel jacketed pan, use lye dipping process, be poured on spray irrigation on screen cloth, outer kind of seed coat is all removed, pour into soak in filling and protect look 5min with the sulfurous acid solution that mass fraction is 0.15%, after drip washing on fiberizer defibrination, solid-liquid ratio is 1:5, with colloid mill the 2nd defibrination after coarse filtration, essence is filtered and is added water in jacketed pan, then add the emulsifying agent of mass fraction 0.2% mono stearate glyceryl ester, at 40 DEG C, stir 40min, for subsequent use;
Wherein, base extraction condition is: mass fraction is the sodium hydroxide solution of 2%, at 100 DEG C, process 2min; (3) preparation of Chinese yam liquid;
A. by the Chinese yam after drying process, break into powder, the pure water adding 8 times 60 DEG C stirs, then slurries gelatinization 10min at 90 DEG C;
B. dextrin is cooled to 70 DEG C, after adjusting pH to 6.2, adds 0.05% AMS, enzymolysis 25min at hydrolysis temperature 70 DEG C;
C. hydrolyzate is cooled to 60 DEG C, adjust pH to 4.0 to add the carbohydrase of 0.1%, carry out saccharification process 50min at 60 DEG C, then filter with 200 order filter cloths, filtrate is for subsequent use;
(4) allocate;
Ginkgo hydrolyzate, walnut liquid, Chinese yam liquid and other auxiliary materials are fully dissolved in melting tank, stirs, after 150 eye mesh screens filter, filtrate is pumped in blend tank simultaneously, continue to stir 30min;
Auxiliary material comprises following several: sweetener: xylitol, acid: citric acid, stabilizing agent: sodium cellulose glycolate, sodium alginate, anticorrisive agent: potassium sorbate, flavour enhancer: ethyl maltol;
(5) homogeneous;
By the mixed liquor in above-mentioned steps (4) through the process of high pressure homogenizer homogeneous, equal press strip part is: reflux 2min under 35MPa pressure;
(6) sterilizations;
The mixed liquor handled well by homogeneous is sterilizing 15min at 110 DEG C, cooling;
(7) filling, sealing;
Composite health care beverage through sterilizing is quantitatively poured in the vial after sterilization or pop can, seals immediately;
(8) two-stage sterilization, labeling;
Composite beverage after filling and sealing is sent in autoclave and is carried out two-stage sterilization, and temperature is 110 DEG C, and the time is 30min, takes the dish out of the pot after cooling, dries surface moisture, labeling, stamp, vanning warehouse-in.
embodiment 3
The present embodiment provides a kind of preparation method of ginkgo composite health beverage, and the concrete steps of its ginkgo composite health beverage preparation method are as follows:
(1) preparation of ginkgo hydrolyzate;
A. choose fresh, without go rotten rotten or damage by worms, be raw material without hard-core, ginkgo that epidermis is clean, the sclerderm outside removal ginkgo nut cleans up, for subsequent use
B. the ginkgo nut cleaned up is added the pure water making beating of 60 DEG C, slurries carry out gelatinization process 18min at 88 DEG C, to complete gelatinization;
Wherein, the mass ratio of ginkgo nut and pure water is 1:6;
C. gelatinization point liquid is cooled to 75 DEG C, after adjusting pH to 6.2, add 0.08% AMS, at 72 DEG C of liquefaction process 20min, then hydrolysis temperature is down to 60 DEG C, adjust pH to 4.2, add the carbohydrase of 0.08%, carry out saccharification process 60min at 60 DEG C, finally be adjusted to pH to 6.9 with alkali lye, with 200 order filter-cloth filterings, obtain ginkgo hydrolyzate, filtrate is for subsequent use;
(2) preparation of walnut liquid;
Walnut kernel raw material is removed impurity, abundant immersion 60min, cleaning, drain, put into stainless steel jacketed pan, use lye dipping process, be poured on spray irrigation on screen cloth, outer kind of seed coat is all removed, pour into soak in filling and protect look 10min with the sulfurous acid solution that mass fraction is 0.12%, after drip washing on fiberizer defibrination, solid-liquid ratio is 1:5, with colloid mill the 2nd defibrination after coarse filtration, essence is filtered and is added water in jacketed pan, then add the emulsifying agent of mass fraction 0.4% mono stearate glyceryl ester, at 45 DEG C, stir 35min, for subsequent use;
Wherein, base extraction condition is: mass fraction is the sodium hydroxide solution of 3%, at 100 DEG C, process 1min; (3) preparation of Chinese yam liquid;
A. by the Chinese yam after drying process, break into powder, the pure water adding 10 times 55 DEG C stirs, then slurries gelatinization 15min at 90 DEG C;
B. dextrin is cooled to 72 DEG C, after adjusting pH to 6.1, adds 0.08% AMS, enzymolysis 20min at hydrolysis temperature 70 DEG C;
C. hydrolyzate is cooled to 60 DEG C, adjust pH to 4.2 to add the carbohydrase of 0.07%, carry out saccharification process 60min at 60 DEG C, then filter with 200 order filter cloths, filtrate is for subsequent use;
(4) allocate;
Ginkgo hydrolyzate, walnut liquid, Chinese yam liquid and other auxiliary materials are fully dissolved in melting tank, stirs, after 150 eye mesh screens filter, filtrate is pumped in blend tank simultaneously, continue to stir 35min;
Auxiliary material comprises following several: sweetener: xylitol, acid: citric acid, stabilizing agent: sodium cellulose glycolate, sodium alginate, anticorrisive agent: potassium sorbate, flavour enhancer: ethyl maltol;
(5) homogeneous;
By the mixed liquor in above-mentioned steps (4) through the process of high pressure homogenizer homogeneous, equal press strip part is: reflux 2min under 40MPa pressure;
(6) sterilizations;
The mixed liquor handled well by homogeneous is sterilizing 15min at 110 DEG C, cooling;
(7) filling, sealing;
Composite health care beverage through sterilizing is quantitatively poured in the vial after sterilization or pop can, seals immediately;
(8) two-stage sterilization, labeling;
Composite beverage after filling and sealing is sent in autoclave and is carried out two-stage sterilization, and temperature is 110 DEG C, and the time is 30min, takes the dish out of the pot after cooling, dries surface moisture, labeling, stamp, vanning warehouse-in.
In addition to the implementation, the present invention can also have other embodiments.All employings are equal to the technical scheme of replacement or equivalent transformation formation, all drop on the protection domain of application claims.
Claims (3)
1. a preparation method for ginkgo composite health beverage, is characterized in that, the concrete steps of described ginkgo composite health beverage preparation method are as follows:
(1) preparation of ginkgo hydrolyzate;
A. choose fresh, without go rotten rotten or damage by worms, be raw material without hard-core, ginkgo that epidermis is clean, the sclerderm outside removal ginkgo nut cleans up, for subsequent use
B. the ginkgo nut cleaned up is added the pure water making beating of 50-60 DEG C, slurries carry out gelatinization process 15-20min at 85-90 DEG C, to complete gelatinization;
Wherein, described ginkgo nut and the mass ratio of pure water are 1:7-1:5;
C. gelatinization point liquid is cooled to 70-75 DEG C, after adjusting pH to 6-6.5, add 0.05%-0.10% AMS, at 72 DEG C of liquefaction process 20-30min, then hydrolysis temperature is down to 60 DEG C, adjust pH to 4-4.5, add the carbohydrase of 0.05%-0.10%, carry out saccharification process 40-60min at 60 DEG C, finally be adjusted to pH to 6.9-7.0 with alkali lye, with 200 order filter-cloth filterings, obtain ginkgo hydrolyzate, filtrate is for subsequent use;
(2) preparation of walnut liquid;
Walnut kernel raw material is removed impurity, fully soaks 60-80min, cleaning, drain, put into stainless steel jacketed pan, use lye dipping process, be poured on spray irrigation on screen cloth, outer kind of seed coat is all removed, pour into soak in filling and protect look 5-10min with the sulfurous acid solution that mass fraction is 0.1-0.15%, after drip washing on fiberizer defibrination, solid-liquid ratio is 1:5, with colloid mill the 2nd defibrination after coarse filtration, essence is filtered and is added water in jacketed pan, then add emulsifying agent, at 40-45 DEG C, stir 30-40min, for subsequent use;
Wherein, described base extraction condition is: mass fraction is the sodium hydroxide solution of 1-3%, at 100 DEG C, process 1-2min; (3) preparation of Chinese yam liquid;
A. by the Chinese yam after drying process, break into powder, the pure water adding 8-10 times 50-60 DEG C stirs, then slurries gelatinization 10-15min at 90 DEG C;
B. dextrin is cooled to 70-75 DEG C, after adjusting pH to 6.1-6.2, adds 0.05%-0.10% AMS, enzymolysis 20-30min at hydrolysis temperature 70 DEG C;
C. hydrolyzate is cooled to 60 DEG C, adjust pH to 4.0-4.2 to add the carbohydrase of 0.05-0.1%, carry out saccharification process 40-60min at 60 DEG C, then filter with 200 order filter cloths, filtrate is for subsequent use;
(4) allocate;
Ginkgo hydrolyzate, walnut liquid, Chinese yam liquid and other auxiliary materials are fully dissolved in melting tank, stirs, after 150 eye mesh screens filter, filtrate is pumped in blend tank simultaneously, continue to stir 30-40min;
(5) homogeneous;
By the mixed liquor in above-mentioned steps (4) through the process of high pressure homogenizer homogeneous, equal press strip part is: reflux 1-2min under 35-40MPa pressure;
(6) sterilizations;
The mixed liquor handled well by homogeneous is sterilizing 15min at 110 DEG C, cooling;
(7) filling, sealing;
Composite health care beverage through sterilizing is quantitatively poured in the vial after sterilization or pop can, seals immediately;
(8) two-stage sterilization, labeling;
Composite beverage after filling and sealing is sent in autoclave and is carried out two-stage sterilization, and temperature is 110 DEG C, and the time is 30min, takes the dish out of the pot after cooling, dries surface moisture, labeling, stamp, vanning warehouse-in.
2. the preparation method of ginkgo composite health beverage according to claim 1, is characterized in that, described emulsifying agent is mass fraction 0.2-0.4% mono stearate glyceryl ester.
3. the preparation method of ginkgo composite health beverage according to claim 1, it is characterized in that, described auxiliary material comprises following several: sweetener: xylitol, acid: citric acid, stabilizing agent: sodium cellulose glycolate, sodium alginate, anticorrisive agent: potassium sorbate, flavour enhancer: ethyl maltol.
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| CN201510192845.XA CN104839842A (en) | 2015-04-22 | 2015-04-22 | Preparation method of ginkgo composite health drink |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN106376798A (en) * | 2016-08-23 | 2017-02-08 | 朱柏光 | An anoectochilus formosanus beverage |
| CN107960473A (en) * | 2017-11-23 | 2018-04-27 | 甘肃省徽县雅龙银杏产业开发有限责任公司 | A kind of beverage product of composition containing ginkgo fruit stone peach and preparation method thereof |
| 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 |
| CN115804448A (en) * | 2022-12-14 | 2023-03-17 | 靳明珠 | Preparation process of ginkgo and Chinese yam sauce |
-
2015
- 2015-04-22 CN CN201510192845.XA patent/CN104839842A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN106376798A (en) * | 2016-08-23 | 2017-02-08 | 朱柏光 | An anoectochilus formosanus beverage |
| CN107960473A (en) * | 2017-11-23 | 2018-04-27 | 甘肃省徽县雅龙银杏产业开发有限责任公司 | A kind of beverage product of composition containing ginkgo fruit stone peach and preparation method thereof |
| 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 |
| CN115804448A (en) * | 2022-12-14 | 2023-03-17 | 靳明珠 | Preparation process of ginkgo and Chinese yam sauce |
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Application publication date: 20150819 |