CN105454949A - Ginkgo functional beverage and preparation method thereof - Google Patents
Ginkgo functional beverage and preparation method thereof Download PDFInfo
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- CN105454949A CN105454949A CN201410420831.4A CN201410420831A CN105454949A CN 105454949 A CN105454949 A CN 105454949A CN 201410420831 A CN201410420831 A CN 201410420831A CN 105454949 A CN105454949 A CN 105454949A
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Abstract
The invention relates to a ginkgo functional beverage and a preparation method thereof. The formula of the ginkgo functional beverage comprises, by weight, 0.2-0.6% of a ginkgo leaf extract, 8.0-15.0% of fructose, 0.8-1.5% of apple juice concentrate, 0.02-0.06% of pectin, 0.08-0.1% of malic acid, 0.1-0.3% of citric acid, 0.01-0.05% of edible essence, and the balance water. The preparation method consists of: (1) dissolution of the ginkgo leaf extract, pectin and fructose: conducting dissolution with 80-85DEG C process water in a mixing machine, and carrying out circulation heat preservation for 30min; (2) blending quantification: adjusting the pH value with citric acid and malic acid; (3) mixing and homogenizing: mixing the mixture with apple juice concentrate and edible essence, and carrying out homogenizing by a homogenizer under a set pressure of 12MPa; (4) filling: conducting hot filling at a temperature of 85-90DEG C; (5) sterilization: performing sterilization under a temperature of 121DEG C and a pressure of 0.1MPa for 20min; and (6) conducting spray cooling to 30-35DEG C.
Description
Technical field
The invention belongs to technical field of beverage preparation, particularly relate to a kind of ginkgo drinks and preparation method thereof.
Background technology
Ginkgo leaf is the blade of plant Ginkgo biloba, and ginkgo biloba p.e is light yellowish brown flowable powder, has the fragrance that this product is intrinsic, bitter; Composition comprises distinctive flavonoids (flavonoids of quercin, Kaempferol, Isorhamnetin etc. more than 20 kinds), terpenes (Ginkgolide A. B. C and Bilobalide) and ginkgoic acid.Ginkgo biloba p.e have stimulate circulation, anti-oxidant, antidotal function, have good booster action to the treatment of the diseases such as sexual function badness, eye part disease, hypertension, diabetes.Therefore, development & production take ginkgo biloba p.e as the drink of main component, has important practical significance to raising level of human health.
Summary of the invention
The present invention provides the ginkgo drinks that a kind of unique flavor, mouthfeel are pleasant, give full play to gingkgo health care function for solving in known technology the technical problem that exists, and another object of the present invention is to provide a kind of preparation method preparing above-mentioned ginkgo drinks.
The technical scheme that the present invention takes for the technical problem existed in solution known technology is: with parts by weight in a kind of ginkgo drinks composition of raw materials, composition containing ginkgo leaf extract 0.2-0.6%, fructose 8.0-15.0%, AJC 0.8-1.5%, pectin 0.02-0.06%, malic acid 0.08-0.1%, citric acid 0.1-0.3%, flavoring essence 0.01-0.05%, surplus is water.
A kind of preparation method of ginkgo drinks comprises the following steps, and (1) ginkgo biloba p.e, pectin, fructose dissolve: with 80-85 DEG C of fresh water (FW), after being dissolved by mixer, circulation insulation 30min; (2) allocated gauging: with citric acid, malic acid adjustment pH value; (3) mixing and homogeneous: above-mentioned compound is mixed with AJC, flavoring essence, and carries out homogeneous by homogenizer, homogenizer setting pressure 12MPa; (4) filling: under the temperature conditions of 85-90 DEG C, to carry out hot filling; (5) sterilizing: sterilising temp is 121 DEG C, pressure is 0.1MPa, and the time is 20min; (6) spraying cooling is to 30-35 DEG C.
The advantage that the present invention has and good effect are: adopt ginkgo biloba extract, fructose, AJC to be the main component of beverage in formula of the present invention, natrium citricum in auxiliary material, malic acid are acidity regulator, pectin is stabilizing agent, this beverage can be made to be long placed in not stratified.Unique flavor, mouthfeel are pleasant, have given full play to the health care of ginkgo material.
In preparation method of the present invention, ginkgo biloba p.e solution temperature controls at 80-85 DEG C, and dissolving is complete, fragrance is pure; Have employed autoclave sterilization in technique, ensure that product has the longer shelf-life.
Detailed description of the invention
For summary of the invention of the present invention, Characteristic can be understood further, exemplify following examples and be described in detail:
Containing the multiple components that natural activity flavones and amarolide etc. are useful with health in ginkgo leaf, there is dissolving cholesterol, the effect of hemangiectasis, has positive effect to improving brain disorder, artery sclerosis, hypertension, dizzy, tinnitus, headache, senile dementia, failure of memory etc.Its diseases prevention, cure the disease, the value of body-building is early on the books in the Compendium of Material Medica of Ming Dynasty's Li Shizhen (1518-1593 A.D.).Detect through national health department and prove: drinking with ginkgo leaf is the drink of main component, obviously can reduce serum cholesterol, triglyceride and low-density blood lipoprotein, reduce the effect of depot lipid in body.For adjustment, the complementary control of diseases of cardiovascular and cerebrovascular systems patient such as hypertension and coronary heart disease of high fat of blood, and the fat-reducing etc. of endomorphy type crowd has good effect, is recognized in the world simultaneously, the desirable drink of prophylactic treatment senile dementia.
Embodiment 1:
With parts by weight in ginkgo drinks composition of raw materials, composition containing ginkgo leaf extract 0.2%, fructose 8.0%, AJC 0.8%, pectin 0.02%, malic acid 0.08%, citric acid 0.1%, flavoring essence 0.01%, surplus is water.
Preparation method: (1) ginkgo biloba p.e, pectin, fructose dissolve: with 80 DEG C of fresh water (FW)s, after being dissolved by mixer, circulation insulation 30min; (2) allocated gauging: with citric acid, malic acid adjustment pH value; (3) mixing and homogeneous: above-mentioned compound is mixed with AJC, flavoring essence, and carries out homogeneous by homogenizer, homogenizer setting pressure 12MPa; (4) filling: under the temperature conditions of 85 DEG C, to carry out hot filling; (5) sterilizing: sterilising temp is 121 DEG C, pressure is 0.1MPa, and the time is 20min; (6) spraying cooling is to 30 DEG C.
Embodiment 2:
With parts by weight in ginkgo drinks composition of raw materials, composition containing ginkgo leaf extract 0.6%, fructose 15.0%, AJC 1.5%, pectin 0.06%, malic acid 0.1%, citric acid 0.3%, flavoring essence 0.05%, surplus is water.
Preparation method: (1) ginkgo biloba p.e, pectin, fructose dissolve: with 90 DEG C of fresh water (FW)s, after being dissolved by mixer, circulation insulation 30min; (2) allocated gauging: with citric acid, malic acid adjustment pH value; (3) mixing and homogeneous: above-mentioned compound is mixed with AJC, flavoring essence, and carries out homogeneous by homogenizer, homogenizer setting pressure 12MPa; (4) filling: under the temperature conditions of 65 DEG C, to carry out hot filling; (5) sterilizing: sterilising temp is 121 DEG C, pressure is 0.1MPa, and the time is 20min; (6) spraying cooling is to 35 DEG C.
Embodiment 3:
With parts by weight in ginkgo drinks composition of raw materials, composition containing ginkgo leaf extract 0.3%, fructose 9.0%, AJC 1.0%, pectin 0.03%, malic acid 0.09%, citric acid 0.2%, flavoring essence 0.02%, surplus is water.
Preparation method: (1) ginkgo biloba p.e, pectin, fructose dissolve: with 87 DEG C of fresh water (FW)s, after being dissolved by mixer, circulation insulation 30min; (2) allocated gauging: with citric acid, malic acid adjustment pH value; (3) mixing and homogeneous: above-mentioned compound is mixed with AJC, flavoring essence, and carries out homogeneous by homogenizer, homogenizer setting pressure 12MPa; (4) filling: under the temperature conditions of 62 DEG C, to carry out hot filling; (5) sterilizing: sterilising temp is 121 DEG C, pressure is 0.1MPa, and the time is 20min; (6) spraying cooling is to 32 DEG C.
Embodiment 4:
With parts by weight in ginkgo drinks composition of raw materials, composition containing ginkgo leaf extract 0.4%, fructose 10.0%, AJC 1.2%, pectin 0.04%, malic acid 0.09%, citric acid 0.2%, flavoring essence 0.03%, surplus is water.
Preparation method: (1) ginkgo biloba p.e, pectin, fructose dissolve: with 83 DEG C of fresh water (FW)s, after being dissolved by mixer, circulation insulation 30min; (2) allocated gauging: with citric acid, malic acid adjustment pH value; (3) mixing and homogeneous: above-mentioned compound is mixed with AJC, flavoring essence, and carries out homogeneous by homogenizer, homogenizer setting pressure 12MPa; (4) filling: under the temperature conditions of 88 DEG C, to carry out hot filling; (5) sterilizing: sterilising temp is 121 DEG C, pressure is 0.1MPa, and the time is 20min; (6) spraying cooling is to 33 DEG C.
Embodiment 5:
With parts by weight in ginkgo drinks composition of raw materials, composition containing ginkgo leaf extract 0.5%, fructose 13.5%, AJC 1.4%, pectin 0.04%, malic acid 0.09%, citric acid 0.2%, flavoring essence 0.04%, surplus is water.
Preparation method: (1) ginkgo biloba p.e, pectin, fructose dissolve: with 84 DEG C of fresh water (FW)s, after being dissolved by mixer, circulation insulation 30min; (2) allocated gauging: with citric acid, malic acid adjustment pH value; (3) mixing and homogeneous: above-mentioned compound is mixed with AJC, flavoring essence, and carries out homogeneous by homogenizer, homogenizer setting pressure 12MPa; (4) filling: under the temperature conditions of 89 DEG C, to carry out hot filling; (5) sterilizing: sterilising temp is 121 DEG C, pressure is 0.1MPa, and the time is 20min; (6) spraying cooling is to 34 DEG C.
The above embodiment of the present invention is only for example of the present invention is clearly described, and is not the restriction to embodiments of the present invention.For those of ordinary skill in the field, can also make other changes in different forms on the basis of the above description.Here cannot give exhaustive to all embodiments.Everyly belong to technical scheme institute's apparent change of amplifying out of this reality invention or change the row being still in protection scope of the present invention.
Claims (2)
1. a ginkgo drinks, it is characterized in that: with parts by weight in composition of raw materials, composition containing ginkgo leaf extract 0.2-0.6%, fructose 8.0-15.0%, AJC 0.8-1.5%, pectin 0.02-0.06%, malic acid 0.08-0.1%, citric acid 0.1-0.3%, flavoring essence 0.01-0.05%, surplus is water.
2. the preparation method of ginkgo drinks as claimed in claim 1, is characterized in that: comprise the following steps,
(1) ginkgo biloba p.e, pectin, fructose dissolve: with 80-85 DEG C of fresh water (FW), after being dissolved by mixer, circulation insulation 30min;
(2) allocated gauging: with citric acid, malic acid adjustment pH value;
(3) mixing and homogeneous: above-mentioned compound is mixed with AJC, flavoring essence, and carries out homogeneous by homogenizer, homogenizer setting pressure 12MPa;
(4) filling: under the temperature conditions of 85-90 DEG C, to carry out hot filling;
(5) sterilizing: sterilising temp is 121 DEG C, pressure is 0.1MPa, and the time is 20min;
(6) spraying cooling is to 30-35 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410420831.4A CN105454949A (en) | 2014-08-25 | 2014-08-25 | Ginkgo functional beverage and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410420831.4A CN105454949A (en) | 2014-08-25 | 2014-08-25 | Ginkgo functional beverage and preparation method thereof |
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| CN105454949A true CN105454949A (en) | 2016-04-06 |
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| Application Number | Title | Priority Date | Filing Date |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0734727B2 (en) * | 1991-09-05 | 1995-04-19 | サンヨー食品株式会社 | Soft drink with Ginkgo biloba extract |
| CN101288484A (en) * | 2008-05-26 | 2008-10-22 | 北京市科威华食品工程技术有限公司 | Ginkgo leaves health-care beverage |
| CN102342558A (en) * | 2011-09-19 | 2012-02-08 | 张志年 | Ginkgo leaf beverage and preparation process thereof |
| CN102342556A (en) * | 2011-07-26 | 2012-02-08 | 郭留仁 | Low-sugar ginkgo tea beverage |
| CN102429301A (en) * | 2011-12-09 | 2012-05-02 | 云南宏坤天然绿色保健食品有限公司 | Gingko beverage |
| CN102461962A (en) * | 2010-11-04 | 2012-05-23 | 彭艳 | Ginkgo leaf and honeysuckle health beverage |
-
2014
- 2014-08-25 CN CN201410420831.4A patent/CN105454949A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0734727B2 (en) * | 1991-09-05 | 1995-04-19 | サンヨー食品株式会社 | Soft drink with Ginkgo biloba extract |
| CN101288484A (en) * | 2008-05-26 | 2008-10-22 | 北京市科威华食品工程技术有限公司 | Ginkgo leaves health-care beverage |
| CN102461962A (en) * | 2010-11-04 | 2012-05-23 | 彭艳 | Ginkgo leaf and honeysuckle health beverage |
| CN102342556A (en) * | 2011-07-26 | 2012-02-08 | 郭留仁 | Low-sugar ginkgo tea beverage |
| CN102342558A (en) * | 2011-09-19 | 2012-02-08 | 张志年 | Ginkgo leaf beverage and preparation process thereof |
| CN102429301A (en) * | 2011-12-09 | 2012-05-02 | 云南宏坤天然绿色保健食品有限公司 | Gingko beverage |
Non-Patent Citations (2)
| Title |
|---|
| 李兆龙 等: "含银杏叶提取物的保健饮料", 《软饮料工业》 * |
| 李昀 等: "银杏叶总黄酮复合饮料加工工艺研究", 《保鲜与加工》 * |
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