CN1078617A - Natural ginkgo preparation of beverage and product - Google Patents
Natural ginkgo preparation of beverage and product Download PDFInfo
- Publication number
- CN1078617A CN1078617A CN 93110587 CN93110587A CN1078617A CN 1078617 A CN1078617 A CN 1078617A CN 93110587 CN93110587 CN 93110587 CN 93110587 A CN93110587 A CN 93110587A CN 1078617 A CN1078617 A CN 1078617A
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- ginkgo
- beverage
- product
- flavor enhancement
- juice
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- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
A kind of natural ginkgo (being commonly called as gingko) preparation of beverage and product, this beverage is primary raw material with the ginkgo, through toast, shell, go clothing, Jia Shui precook, add water slightly finish grind, filter, with flavor enhancement and stabilizing agent after, make product after high-pressure homogeneous, the degassing, the sterilization.Product can be concentrated type, instant drink type, also can be blended into other Juice and make bland.Adopt the present invention can obtain the fruit juice of delicate mouthfeel, good stability, and kept the typical local flavor of ginkgo and quench one's thirst, clearing lung-heat, the effect of reducing internal heat.
Description
The present invention relates to a kind of natural ginkgo preparation of beverage and product, belong to beverage industry.
Drink variety is a lot of in the market, and fruit juice fruit-flavor type soda is arranged, and not carbonated beverage of fruit juice, vegetables juice type is arranged, and sour milk beverage, in all beverages, does not find ginkgo (being commonly called as gingko) beverage as yet.
The objective of the invention is to study a kind of is the preparation method of the natural ginkgo beverage of primary raw material with the ginkgo, and produces its product, to enrich drink variety.
Technical solution of the present invention is: be primary raw material with the ginkgo, through toast, shell, go clothing, Jia Shui precook, add water slightly finish grind, filter, with flavor enhancement and stabilizing agent after, the natural ginkgo beverage of after high-pressure homogeneous, the degassing, sterilization, making again.Product can be a concentrated type, also can be instant drink type, also can be blended into other Juice and make mixed type.Wherein the addition of flavor enhancement is 1 ‰～8%, and it can be a salt, or sugar, or STEVIA REBAUDIANA, or honey, or rock sugar also can be two or more mixtures in the above-mentioned flavor enhancement.Wherein the addition of stabilizing agent is 3 ‰～10 ‰, and it can be a pectin, or gelatin, or xanthans, or carragheen, or carboxymethyl cellulose, or sodium alginate, or potassium alginate also can be two or more a mixture in the aforementioned stable agent.
The obtained effect of the present invention is: adopt the present invention can obtain the fruit juice delicate mouthfeel, good stability, and kept the typical local flavor of ginkgo, and have quench one's thirst, the natural ginkgo beverage of clearing lung-heat, the effect of reducing internal heat.
The specific embodiments of the invention I: with ginkgo with 80 ℃ through 30 minutes the baking after, shell, remove clothing, sort out and go mouldy, the kernel that pollutes, add 5 times in water (weight ratio of ginkgo and water), after boiling 5 minutes, through corase grind, correct grinding adds 7 times in water again in the process of grinding, after filtering with 120 eye mesh screens, rock sugar with 2%, 4% honey adds in the material, again with 2.2 ‰ xanthans, 1.5 ‰ sodium alginate dissolving, dilution, filter the back and add in the material, be stirred to stabilizing agent equably in material, adjust its concentration, after the weight ratio of ginkgo and water transferred to 1: 13,, outgas in the vacuum with the 500mm mercury column through the high-pressure homogeneous secondary of 25MPa, after 3 seconds, be cooled to 60 ℃ of packing with 121 ℃ temperature sterilizations immediately.
The specific embodiments of the invention II: with ginkgo with 130 ℃ through 5 minutes the baking after, shell, remove clothing, sort out and go mouldy, the kernel that pollutes, add 2 times in water (weight ratio of ginkgo and water), after boiling 10 minutes, through corase grind, correct grinding, in the process of grinding, add 2 times in water again, after the filtration of 100 eye mesh screens, 6% white sugar is added in the material, again with 1.0 ‰ carragheen, 2.0 ‰ pectolysis, dilution, filter the back and add in the material, be stirred to stabilizing agent equably in material, adjust its concentration, after the weight ratio of ginkgo and water transferred to 1: 5,, outgas in the vacuum with the 450mm mercury column through the high-pressure homogeneous secondary of 30MPa, after 3 seconds, be cooled to 65 ℃ of packing with 135 ℃ temperature sterilizations immediately.
Claims (3)
1, a kind of fruit-vegetable juice beverage is characterized in that with the ginkgo being primary raw material, through toast, shell, go clothing, Jia Shui precook, add water slightly finish grind, filter, with flavor enhancement and stabilizing agent after, the natural ginkgo beverage of after high-pressure homogeneous, the degassing, sterilization, making again.Product can be a concentrated type, also can be instant drink type, also can be blended into other Juice and make mixed type.
2, ginkgo beverage according to claim 1, the addition that it is characterized in that flavor enhancement is 1 ‰-8%, it can be a salt, or sugar, or STEVIA REBAUDIANA, or honey, or rock sugar, also can be two or more mixture in the above-mentioned flavor enhancement.
3, ginkgo beverage according to claim 1, the addition that it is characterized in that stabilizing agent is 3 ‰～10 ‰, it can be a pectin, or gelatin, or xanthans, or carragheen, or carboxymethyl cellulose, or sodium alginate, or potassium alginate also can be two or more a mixture in the aforementioned stable agent.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93110587A CN1039962C (en) | 1993-03-02 | 1993-03-02 | Natural drink made from ginkgo and process therefor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93110587A CN1039962C (en) | 1993-03-02 | 1993-03-02 | Natural drink made from ginkgo and process therefor |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1078617A true CN1078617A (en) | 1993-11-24 |
| CN1039962C CN1039962C (en) | 1998-09-30 |
Family
ID=4988436
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN93110587A Expired - Fee Related CN1039962C (en) | 1993-03-02 | 1993-03-02 | Natural drink made from ginkgo and process therefor |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1039962C (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1089219C (en) * | 1999-09-07 | 2002-08-21 | 杜杰民 | Gingko juice and its production process |
-
1993
- 1993-03-02 CN CN93110587A patent/CN1039962C/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1089219C (en) * | 1999-09-07 | 2002-08-21 | 杜杰民 | Gingko juice and its production process |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1039962C (en) | 1998-09-30 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |