CN107594409A - A kind of production method of black ginkgo inspissated juice and its application - Google Patents
A kind of production method of black ginkgo inspissated juice and its application Download PDFInfo
- Publication number
- CN107594409A CN107594409A CN201710877859.4A CN201710877859A CN107594409A CN 107594409 A CN107594409 A CN 107594409A CN 201710877859 A CN201710877859 A CN 201710877859A CN 107594409 A CN107594409 A CN 107594409A
- Authority
- CN
- China
- Prior art keywords
- black
- juice
- ginkgo
- inspissated juice
- production method
- 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.)
- Pending
Links
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention particularly discloses a kind of production method of black ginkgo inspissated juice and application,Concrete scheme is that net food containing gingko almond is polished into pasty state,Add 35 times of water,95 100 DEG C are heated to after stirring evenly and is incubated 34 hours,Then adjust temperature to 85 90 DEG C be incubated 48 60 hours,Temperature regulating stands 24 hours to 30 35 DEG C again,Through press filtration,Obtain filtrate,After filtrate addition precipitating reagent stirs,24 DEG C of environment are placed in precipitate 24 48 hours,Filtering,Obtain clarified juice,Then by clarified juice after being centrifuged at a high speed,With 0.22 μm of filter membrane refined filtration,Obtain black ginkgo inspissated juice,It it is again 40 60 DEG C in temperature by black gingko juice,It is 1/4~1/2 that vacuum is concentrated into ratio under the conditions of being 0.065 0.1MPa,Black ginkgo inspissated juice product is made.The product of the present invention, which is used for wine, soft drink, flavouring, the dispensing of nutritious supplementary pharmaceutical, has unique flavor and abundant ginkgo nutritional effect, and the selection of more convenient and more direct raw material is provided to the application of black ginkgo in the product.
Description
Technical field
The invention belongs to food processing field, the production method of more particularly to a kind of black ginkgo inspissated juice and its application.
Background technology
The fruit of ginkgo has important medical value, is the dietotherapeutic fruit with abundant nutrition gingko.It is modern
Pharmacological research shows, gingko have reduce serum cholesterol, increase coronary flow, improve Brain circlulation, solution pain relaxation bronchus and
The physiological action such as antibacterial.
The starch-containing 62.4-67% of ginkgo, protein 11.3%, sucrose 5.%, reduced sugar 1.1%, nucleoprotein 0.26% and mineral
Matter 3%；Contain 17 kinds of amino acid in ginkgo, total amount 10.77%, wherein 7 kinds of essential amino acid, content 3.42%, account for ammonia
The 31.8% of base acid content, 9 kinds of drug effect amino acid, content 7.25%, the 67.3% of total amino acid content is accounted for, semi-dispensable amino acid 4
Kind, content 1.33%, by total amino acid content 12.3%；Ginkgo nut contains 25 kinds of mineral matter elements, and the element of constant accounts for total mineral
The 99.4% of element, as long as Ca, Mg, P, K, changes of contents order is Ca<Mg<P<K.Trace element accounts for total mineral
0.56%, as long as Fe, Na, Zn, Cu, Mn, Ba, Sr, its order is Fe ＞ Na ＞ Zn ＞ Cu ＞ Mn ＞ Ba ＞ Sr（Zhang Lianfu etc. volume medicines
Eat dual-purpose resource and bioactive ingredients, Chemical Industry Press, the 1st edition the 150-151 pages of September in 2005）, nutrition is very rich
It is rich.Ginkgo plays the role of to reduce serum cholesterol, increase coronary flow, improves Brain circlulation.Food containing gingko almond is used into zymotechnique,
Obtained fermented black ginkgo kernelss so that the nutriment of food containing gingko almond is effectively converted, and improves amino acid and reduced sugar
Content, make total amino acid content relatively ferment before improve 76.04%, the content of reduced sugar reaches 46.24%, improves food containing gingko almond
Nutritional quality, improve eating effect, oxidation resistance, the anti-immunity power of fermented black ginkgo kernelss have all strengthened, especially
It is during long-time hot fermentation, effectively removes the alkyl phenols toxic component in kernel, can effectively avoids because of food
The intoxicating phenomenon caused by excess.
The patent documents such as Chinese patent CN102318847A, CN102907714A disclose several black food containing gingko almonds of production
Method and apparatus, such technology are produced and processed food containing gingko almond as base stock, and product is also whole grain ginkgo nut
Benevolence, the raw material to be processed into suitable food, industrial application, it is also necessary to by processes such as decoction, extractive, concentrations；It is in addition, such
Technology will use the fermenting cellar specially made or the incubator with temperature and humidity control to be produced；Meanwhile the production cycle is grown, and takes
During expenses of labour, power consumption is high, and production cost is high.And the present invention is produced using general fermentation tank, directly production can be answered directly
Black gingko juice or the black gingko juice of concentration, simple production process is convenient, controllable, saving of work and time, production cost are low, suitable industry
Metaplasia is produced.
The content of the invention
The present invention is for overcome the deficiencies in the prior art, there is provided a kind of good taste, the black ginkgo of rich in nutrition content
The production method of inspissated juice and its application.
To achieve the above object, the technical solution adopted by the present invention is：
A kind of production method of black ginkgo inspissated juice, mainly comprises the following steps：
（1）Ginkgo is peelled off into outer kind of shell, food containing gingko almond is obtained, food containing gingko almond is inserted in boiling water and boils 1-2 minutes, is dragged for into water cooling pond
In, rinsed with circulating water and gently rubbed with the hands, remove kernel kind skin, dragged for after cleaning in bamboo basket, drip surface moisture to the greatest extent；
（2）Net kernel after drip to the greatest extent moisture is polished into pasty state, is placed in fermentation tank, adds the water-stop stirring of 3-5 times of material
Uniformly；
（3）The above-mentioned material to stir is heated to 95-100 DEG C of insulation 3-4 hour, then regulating and controlling temperature to 85-90 DEG C of guarantor
Warm 48-60 hours, then regulating and controlling temperature to 30-35 DEG C stand 24 hours after, pour out mixed material, through press filtration, obtain pressing filtering liquid；
（4）After filtrate obtained above addition precipitating reagent is stirred, 2-4 DEG C of environment refrigeration precipitation 24-48 hour is placed in,
Filtered with plate and frame filter press, obtain clarified juice；
（5）By step（4）Obtained clarified juice is again through being centrifuged at a high speed, centrifugal rotational speed 10000-16000rpm, during centrifugation
Between 15-30min, then through 0.22 μm of miillpore filter refined filtration, obtain black gingko juice；
（6）Obtained black gingko juice is evaporated concentration, the condition of concentration is 40-60 DEG C of temperature, vacuum 0.065-
0.1MPa, the ratio that is concentrated into are 1/4-1/2（W/W）, obtain black ginkgo inspissated juice product.
The step（4）Described addition precipitating reagent is the precipitating reagent that food additives commercially available allow to use, and is
Any one of edible gelatin, ZTCl+1 natural clarifying agents, 101 fruit juice clarifiers etc., 1% is made into by precipitating reagent（W）The aqueous solution
Use, its addition is that filtrate weight compares 3-5%.
Fermentation process the calling in without strain of the present invention, it is the placement spontaneous fermentation under temperature control, through taking after fermentation
Juice, clarification, evaporation and concentration obtain black ginkgo inspissated juice.
The product it is spray-dried or vacuum drying after crush, sieving obtain black ginkgo powder.
Above-mentioned steps（3）Packaging type squeezer is selected in described squeezing.
Above-mentioned centrifugation preferably uses horizontal spiral centrifuge, preferably centrifugal speed 10000-12000rpm, time
15-20min。
Above-mentioned steps（6）In preferable concentration condition be 50-60 DEG C of temperature, vacuum 0.075-0.09MPa.
Above-mentioned steps（6）Concentration select tubular type evaporation concentrator or plate evaporation inspissator.
Black ginkgo inspissated juice of the present invention can be applied to wine and soft drink material products, flavouring, food such as baste,
Sauce, soy sauce, vinegar, sauce cure, Layer cake, cake, crisp sweets etc., nutritious supplementary pharmaceutical such as tablet, hard shell capsules, chewable tablets, oral liquid etc.
In formulation.
Unless otherwise indicated, described percentage is weight percentage the present invention.
Beneficial effects of the present invention
1. and prior art compares, present invention process is simple, saving of work and time, power consumption less, be easy to produce in batches, saved and be produced into
This.
2. product of the present invention can keep the peculiar flavour that black ginkgo has, and rich in nutrition content, straight after adjustable
Use is connect, processing various flavoring, food additives and nutriments can also be used as to use, to black ginkgo in the product
Selected using more convenient and more direct raw material is provided.
3. product is spray-dried or vacuum drying after obtained black ginkgo powder be more conducive to the preservation of product, make raw produce
There is wider application.
Embodiment
Embodiment 1
（1）Ginkgo will be peelled off to outer kind of shell, obtain food containing gingko almond, food containing gingko almond is inserted in boiling water and boils 1-2 minutes, is dragged for into cold water
Chi Zhong, rinsed with circulating water and gently rubbed with the hands, remove kernel kind skin, dragged for after cleaning in bamboo basket, drip surface moisture to the greatest extent；（2）By drip to the greatest extent
Net food containing gingko almond after moisture weighs 100 kilograms, is placed in beater and is polished into pasty state, inserts in fermentation tank, adds pure water
300 kilograms, sealing stirs；（3）By the material after stirring, fermented tank interlayer, which is passed through, is steam heated to 95 DEG C of insulations
After 4 hours, after regulated steam intake adjusts room temperature to 90 DEG C of insulations 48 hours, then regulating and controlling temperature stands 24 hours to 35 DEG C
Afterwards, mixed material is poured out, is squeezed to obtain 352 kilograms of squeezing juice with packaging type squeezer；（4）Filtrate is entered into weight than 1% food
With 17.6 kilograms of gelatin solution, stir, be placed in 2-4 DEG C of environment refrigeration and precipitate 24 hours, after flame filter press filters
To clarified juice；（5）Obtained clarified juice is used into horizontal spiral centrifuge again, through rotating speed 10000rpm centrifuge 20min, obtain from
Heart juice, then obtain 344.96 kilograms of black gingko juices through 0.22 μm of miillpore filter refined filtration；（6）Black gingko juice is dense with tubular type evaporation
Contracting device concentrates under the conditions of temperature 50 C, vacuum 0.09MPa, obtains 172.48 kilograms of black ginkgo inspissated juices.
Embodiment 2
Black 100 kilograms of ginkgo inspissated juice in Example 1, it is spray-dried, passes through under the conditions of entering 145 DEG C of one's intention as revealed in what one says, going out 85 DEG C of one's intention as revealed in what one says
Crush, cross 100 mesh sieves and obtain black 17.39 kilograms of ginkgo powder.
Embodiment 3
（1）Ginkgo will be peelled off to outer kind of shell, obtain food containing gingko almond, food containing gingko almond is inserted in boiling water and boils 1-2 minutes, is dragged for into cold water
Chi Zhong, rinsed with circulating water and gently rubbed with the hands, remove kernel kind skin, dragged for after cleaning in bamboo basket, drip surface moisture to the greatest extent；（2）By drip to the greatest extent
Net food containing gingko almond after moisture weighs 100 kilograms, is placed in beater and is polished into pasty state, inserts in fermentation tank, adds pure water
500 kilograms, sealing stirs；（3）By the material after stirring, fermented tank interlayer, which is passed through, is steam heated to 100 DEG C of guarantors
Temperature is after 3 hours, and after regulated steam intake adjusts room temperature to be incubated 60 hours to 85 DEG C, then regulating and controlling temperature is small to 30 DEG C of standings 24
Shi Hou, mixed material is poured out, squeezed to obtain 528 kilograms of squeezing juice with packaging type squeezer；（4）Filtrate is entered into weight than 1%
15.84 kilograms of edible gelatin solution, stirs, and is placed in 2-4 DEG C of environment refrigeration and precipitates 24 hours, after flame filter press filters
Obtain clarified juice；（5）Obtained clarified juice is used into horizontal spiral centrifuge again, 15min is centrifuged through rotating speed 12000rpm, obtains
Juice is centrifuged, then obtains 520 kilograms of black gingko juices through 0.22 μm of miillpore filter refined filtration；（6）Black gingko juice plate evaporation is dense
Contracting device concentrates under the conditions of temperature 60 C, vacuum 0.75MPa, obtains 130 kilograms of black ginkgo inspissated juices.
Embodiment 4
Black 100 kilograms of ginkgo inspissated juice is spray-dried under the conditions of entering 140 DEG C of one's intention as revealed in what one says, going out 80 DEG C of one's intention as revealed in what one says in Example 3, through powder
It is broken, cross 100 mesh sieves and obtain black 23.07 kilograms of ginkgo powder.
Embodiment 5 includes the preparation of the soft drink of black gingko juice
Produced with following raw materials according by the production method of in general soft drink,
Black gingko juice 90g
L-arabinose 5g
Citric acid 1g
Potassium sorbate 20mg
Flavoring essence 0.05ml
Honey 4g
The preparation of 6 black ginkgo beverage of embodiment
Produced with following raw materials according by the production method of in general soft drink,
Black ginkgo inspissated juice 30g made from embodiment 3
Fiber glucomannans 3g
Vitamin B3 0.1mg
Vitamin B5 1.1mg
Vitamin B12 2μm
Potassium sorbate 15mg
Honey 8g
Pure water 59g
The preparation of the ginkgo wine of embodiment 7
With black ginkgo inspissated juice, white wine 1 made from embodiment 1：9~2：After 8 than reconciling, it is aged 90 days in 5 DEG C of environment, through clear
Clearly, filtering, filling obtain black ginkgo wine.
The preparation of 8 black gingko yellow wine of embodiment
3 are pressed with black ginkgo inspissated juice, yellow rice wine made from embodiment 1：97~10：After 90 ratios reconcile, clarified filtering, sterilizing fill
Dress obtains black gingko yellow wine.
The preparation of the black ginkgo soy sauce of embodiment 9
With black ginkgo inspissated juice made from embodiment 3, make soy sauce by 3：97~8：92 ratios reconcile, in 5 DEG C of environment ageings 30
After it, clarified, filtering, filling black ginkgo soy sauce.
The preparation of 10 black Ginkgo Biloba Vinegar of embodiment
5 are pressed with black ginkgo inspissated juice made from embodiment 3 and making vinegar：95~10：90 ratios reconcile, and are aged in 5 DEG C of environment
After 30 days, clarified, filtering, sterilization filling produce black Ginkgo Biloba Vinegar.
The preparation of the black ginkgo minced chicken of embodiment 11
Produced using traditional production of condiments method,
Tomato 54%, chilli 1%, chicken 13%, black ginkgo inspissated juice 30%, salt 0.7%, thickener 0.5%, fresh ginger
0.8%。
The preparation of the soft capsule of embodiment 12
Produced with following raw materials according by the production method of in general soft capsule,
The black ginkgo powder 150mg, safflower seed oil 50mg, ginkgo biloba p.e 12mg, olive oil 148mg that embodiment 4 obtains.
The preparation of the tablet of embodiment 13
Produced with following raw materials according by the production method of in general tablet,
The black ginkgo powder 250mg, citric acid 2mg, Icing Sugar 125mg, starch 124mg that embodiment 2 obtains.
Claims (9)
1. a kind of production method of black ginkgo inspissated juice, it is characterised in that comprise the following steps：
（1）Ginkgo is peelled off into outer kind of shell, food containing gingko almond is obtained, food containing gingko almond is inserted in boiling water and boils 1-2 minutes, is dragged for into water cooling pond
In, rinsed with circulating water and gently rubbed with the hands, remove kernel kind skin, dragged for after cleaning in bamboo basket, drip surface moisture to the greatest extent；
（2）Net kernel after drip to the greatest extent moisture is polished into pasty state, is placed in fermentation tank, adds the water-stop stirring of 3-5 times of material
Uniformly；
（3）The material to stir is heated to 95-100 DEG C of insulation 3-4 hour, then regulating and controlling temperature to 85-90 DEG C of insulation 48-
60 hours, then regulating and controlling temperature to 30-35 DEG C stand 24 hours after, pour out mixed material, through press filtration, obtain filtrate；
（4）After obtained filtrate addition precipitating reagent is stirred, 2-4 DEG C of environment refrigeration precipitation 24-48 hour is placed in, uses plate
Frame filter press filters, and obtains clarified juice；
（5）By step（4）Obtained clarified juice is again through being centrifuged at a high speed, centrifugal rotational speed 10000-16000rpm, during centrifugation
Between 15-30min, then through 0.22 μm of miillpore filter refined filtration, obtain black gingko juice；
（6）Obtained black gingko juice is evaporated concentration, the condition of concentration is 40-60 DEG C of temperature, vacuum 0.065-
0.1MPa, it is 1/4-1/2 to be concentrated into ratio, obtains black ginkgo inspissated juice product.
2. the production method of black ginkgo inspissated juice as claimed in claim 1, it is characterised in that：Described precipitating reagent is edible bright
Glue, ZTCl+ natural clarifying agents, any one of 101 fruit juice clarifiers.
3. the production method of black ginkgo inspissated juice as claimed in claim 2, it is characterised in that：Described precipitating reagent is made into weight
The aqueous solution than 1% uses, and usage amount is filtrate weight 3-5% ratios.
4. the production method of black ginkgo inspissated juice as claimed in claim 1, it is characterised in that：Described centrifugation preferably makes
Use horizontal spiral centrifuge；It is preferred that centrifugal speed 10000-12000rpm.
5. the production method of black ginkgo inspissated juice as claimed in claim 1, it is characterised in that：The step（6）In concentration
Use tubular type evaporation concentrator or plate evaporation inspissator；Preferable concentration condition is 50-60 DEG C of temperature, vacuum 0.075-
0.09MPa。
6. the production method of black ginkgo inspissated juice as claimed in claim 1, it is characterised in that：The black ginkgo inspissated juice product
Crushed after spray-dried or vacuum drying, sieving obtains black ginkgo powder.
7. application of the black ginkgo inspissated juice according to claim 1 in soft drink and wine product.
8. application of the black ginkgo inspissated juice according to claim 1 in flavouring.
9. application of the black ginkgo inspissated juice according to claim 1 in nutriment.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710877859.4A CN107594409A (en) | 2017-09-26 | 2017-09-26 | A kind of production method of black ginkgo inspissated juice and its application |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710877859.4A CN107594409A (en) | 2017-09-26 | 2017-09-26 | A kind of production method of black ginkgo inspissated juice and its application |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107594409A true CN107594409A (en) | 2018-01-19 |
Family
ID=61058108
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710877859.4A Pending CN107594409A (en) | 2017-09-26 | 2017-09-26 | A kind of production method of black ginkgo inspissated juice and its application |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107594409A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187928A (en) * | 2014-07-29 | 2014-12-10 | 武汉绿孚生物工程有限责任公司 | Preparation method of black carrot concentrated juice |
| CN104543737A (en) * | 2014-12-29 | 2015-04-29 | 江苏三益堂保健食品有限公司 | Production method and application of concentrated black corn juice |
| CN104543860A (en) * | 2014-12-29 | 2015-04-29 | 徐州绿之野生物食品有限公司 | Production method and application of concentrated black jerusalem artichoke juice |
| CN104543004A (en) * | 2014-12-29 | 2015-04-29 | 江苏三益堂保健食品有限公司 | Preparation method and application of bio-fermentation gingko concentrated juice |
-
2017
- 2017-09-26 CN CN201710877859.4A patent/CN107594409A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187928A (en) * | 2014-07-29 | 2014-12-10 | 武汉绿孚生物工程有限责任公司 | Preparation method of black carrot concentrated juice |
| CN104543737A (en) * | 2014-12-29 | 2015-04-29 | 江苏三益堂保健食品有限公司 | Production method and application of concentrated black corn juice |
| CN104543860A (en) * | 2014-12-29 | 2015-04-29 | 徐州绿之野生物食品有限公司 | Production method and application of concentrated black jerusalem artichoke juice |
| CN104543004A (en) * | 2014-12-29 | 2015-04-29 | 江苏三益堂保健食品有限公司 | Preparation method and application of bio-fermentation gingko concentrated juice |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103131596B (en) | Processing method of lemon fruit wine | |
| CN105838574B (en) | A kind of preparation method of more certain kind of berries fruit vinegars and more certain kind of berries fruit vinegars | |
| CN104263588A (en) | Method for preparing hawthorn wine by taking hawthorn fruit and hawthorn leaves as raw material | |
| CN103374488A (en) | Hybrid type fruit wine brewing method | |
| CN103820297B (en) | A kind of Kiwi fruit health fruit vinegar and preparation method thereof | |
| CN104120072B (en) | A kind of Rose rice wine beverage and preparation method thereof | |
| CN106071021A (en) | A kind of compound fruitcake of Fructus Mume Herba Passiflorae Caeruleae and preparation method thereof | |
| CN105368629A (en) | Processing method of blueberry fruit wine | |
| CN104543860A (en) | Production method and application of concentrated black jerusalem artichoke juice | |
| CN1733895A (en) | Medlar vinegar and its preparation method | |
| CN108342519A (en) | A kind of flowers and fruits grain brown sugar and preparation method thereof | |
| CN104946504A (en) | Rose syrup grape vinegar and manufacturing method thereof | |
| CN105567497A (en) | Garlic juice and mulberry liquor | |
| CN101113402B (en) | Reflux liquor method for making longan aromatic vinegar | |
| CN116649573A (en) | Perilla extract, goat milk tea containing the same and goat milk tea powder | |
| CN108552440B (en) | Coix seed and red bean fruit particle beverage and preparation method thereof | |
| CN102813103A (en) | Sharpleaf galangal fruit jelly and preparation method thereof | |
| CN109527288A (en) | A kind of konjaku, yam health care composite beverage and preparation method thereof | |
| CN107594409A (en) | A kind of production method of black ginkgo inspissated juice and its application | |
| CN107686786A (en) | A kind of passion fruit fresh fruit rice makes brewage process | |
| CN111213691A (en) | Highland barley green health food and preparation process thereof | |
| CN105341911A (en) | Processing method for pleurotus eryngii and rhizoma smilacis glabrae fermentation drink | |
| CN1736264A (en) | Preparation process of dry mulberry and purpose thereof | |
| CN104195001A (en) | Hawthorn wine and brewing method thereof | |
| CN107853614A (en) | A kind of compound vinegar egg juice with effect of weight reducing and preparation method and application |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180119 |