CN107873932A - Crisp sugar of gingko and preparation method thereof - Google Patents
Crisp sugar of gingko and preparation method thereof Download PDFInfo
- Publication number
- CN107873932A CN107873932A CN201711235833.6A CN201711235833A CN107873932A CN 107873932 A CN107873932 A CN 107873932A CN 201711235833 A CN201711235833 A CN 201711235833A CN 107873932 A CN107873932 A CN 107873932A
- Authority
- CN
- China
- Prior art keywords
- gingko
- beeswax
- crisp
- hydroxypropyl methylcellulose
- semen ginkgo
- 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
- 244000194101 Ginkgo biloba Species 0.000 title claims abstract description 78
- 235000000346 sugar Nutrition 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 235000013871 bee wax Nutrition 0.000 claims abstract description 56
- 239000012166 beeswax Substances 0.000 claims abstract description 56
- 239000000284 extract Substances 0.000 claims abstract description 56
- 239000000463 material Substances 0.000 claims abstract description 48
- 235000008100 Ginkgo biloba Nutrition 0.000 claims abstract description 47
- 241000218628 Ginkgo Species 0.000 claims abstract description 45
- 235000011201 Ginkgo Nutrition 0.000 claims abstract description 45
- 210000000582 semen Anatomy 0.000 claims abstract description 45
- 239000004925 Acrylic resin Substances 0.000 claims abstract description 43
- 239000000796 flavoring agent Substances 0.000 claims abstract description 40
- 235000019634 flavors Nutrition 0.000 claims abstract description 40
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 39
- 239000001866 hydroxypropyl methyl cellulose Substances 0.000 claims abstract description 35
- 229920003088 hydroxypropyl methyl cellulose Polymers 0.000 claims abstract description 35
- 235000010979 hydroxypropyl methyl cellulose Nutrition 0.000 claims abstract description 35
- UFVKGYZPFZQRLF-UHFFFAOYSA-N hydroxypropyl methyl cellulose Chemical compound OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(OC3C(C(O)C(O)C(CO)O3)O)C(CO)O2)O)C(CO)O1 UFVKGYZPFZQRLF-UHFFFAOYSA-N 0.000 claims abstract description 35
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 claims abstract description 28
- 239000000679 carrageenan Substances 0.000 claims abstract description 28
- 229920001525 carrageenan Polymers 0.000 claims abstract description 28
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 28
- 229940113118 carrageenan Drugs 0.000 claims abstract description 28
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract description 28
- 229930195725 Mannitol Natural products 0.000 claims abstract description 27
- 239000000594 mannitol Substances 0.000 claims abstract description 27
- 235000010355 mannitol Nutrition 0.000 claims abstract description 27
- 239000006071 cream Substances 0.000 claims abstract description 21
- 238000000034 method Methods 0.000 claims abstract description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 78
- 239000000706 filtrate Substances 0.000 claims description 33
- 238000001914 filtration Methods 0.000 claims description 13
- 238000010992 reflux Methods 0.000 claims description 12
- 239000007921 spray Substances 0.000 claims description 12
- 238000001514 detection method Methods 0.000 claims description 11
- 239000002245 particle Substances 0.000 claims description 11
- 230000003068 static effect Effects 0.000 claims description 11
- 238000001291 vacuum drying Methods 0.000 claims description 11
- 239000011324 bead Substances 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 10
- 239000008188 pellet Substances 0.000 claims description 10
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 4
- 229920002125 Sokalan® Polymers 0.000 claims description 4
- 239000003513 alkali Substances 0.000 claims description 4
- 239000003795 chemical substances by application Substances 0.000 claims description 4
- 230000003750 conditioning effect Effects 0.000 claims description 4
- 239000004584 polyacrylic acid Substances 0.000 claims description 4
- 238000005096 rolling process Methods 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 239000002904 solvent Substances 0.000 claims description 3
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 2
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 claims description 2
- 239000007788 liquid Substances 0.000 claims description 2
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 2
- 239000001488 sodium phosphate Substances 0.000 claims description 2
- 229910000162 sodium phosphate Inorganic materials 0.000 claims description 2
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims 1
- 239000001301 oxygen Substances 0.000 claims 1
- 229910052760 oxygen Inorganic materials 0.000 claims 1
- 239000011347 resin Substances 0.000 claims 1
- 229920005989 resin Polymers 0.000 claims 1
- 229910052708 sodium Inorganic materials 0.000 claims 1
- 239000011734 sodium Substances 0.000 claims 1
- 239000012798 spherical particle Substances 0.000 abstract description 20
- 238000004108 freeze drying Methods 0.000 abstract description 4
- 150000001875 compounds Chemical class 0.000 abstract description 2
- 231100000419 toxicity Toxicity 0.000 abstract description 2
- 230000001988 toxicity Effects 0.000 abstract description 2
- 239000000853 adhesive Substances 0.000 abstract 1
- 230000001070 adhesive effect Effects 0.000 abstract 1
- 238000010410 dusting Methods 0.000 abstract 1
- 238000005488 sandblasting Methods 0.000 abstract 1
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 33
- 238000001035 drying Methods 0.000 description 24
- 238000003756 stirring Methods 0.000 description 15
- 230000033228 biological regulation Effects 0.000 description 9
- 206010013786 Dry skin Diseases 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 8
- 238000007710 freezing Methods 0.000 description 7
- 230000008014 freezing Effects 0.000 description 7
- 238000000859 sublimation Methods 0.000 description 7
- 230000008022 sublimation Effects 0.000 description 7
- -1 hydroxypropyl Chemical group 0.000 description 6
- 239000000843 powder Substances 0.000 description 6
- 239000000835 fiber Substances 0.000 description 5
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 206010018612 Gonorrhoea Diseases 0.000 description 3
- 239000003925 fat Substances 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000003292 glue Substances 0.000 description 3
- 230000001788 irregular Effects 0.000 description 3
- 238000000926 separation method Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 208000006673 asthma Diseases 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000008216 herbs Nutrition 0.000 description 2
- 230000010354 integration Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 235000013547 stew Nutrition 0.000 description 2
- YXHVCZZLWZYHSA-UHFFFAOYSA-N (Z)-6-[8-pentadecenyl]salicylic acid Natural products CCCCCCC=CCCCCCCCC1=CC=CC(O)=C1C(O)=O YXHVCZZLWZYHSA-UHFFFAOYSA-N 0.000 description 1
- 241000003910 Baronia <angiosperm> Species 0.000 description 1
- 241000675108 Citrus tangerina Species 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- XFXPMWWXUTWYJX-UHFFFAOYSA-N Cyanide Chemical compound N#[C-] XFXPMWWXUTWYJX-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 201000004624 Dermatitis Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 241000218791 Ginkgoaceae Species 0.000 description 1
- YXHVCZZLWZYHSA-FPLPWBNLSA-N Ginkgoic acid Chemical compound CCCCCC\C=C/CCCCCCCC1=CC=CC(O)=C1C(O)=O YXHVCZZLWZYHSA-FPLPWBNLSA-N 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010061217 Infestation Diseases 0.000 description 1
- 208000002720 Malnutrition Diseases 0.000 description 1
- 206010059013 Nocturnal emission Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000001413 cellular effect Effects 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000000857 drug effect Effects 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000012869 ethanol precipitation Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 238000009940 knitting Methods 0.000 description 1
- 150000002596 lactones Chemical class 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 201000005630 leukorrhea Diseases 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 230000001071 malnutrition Effects 0.000 description 1
- 235000000824 malnutrition Nutrition 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 201000002266 mite infestation Diseases 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000002808 molecular sieve Substances 0.000 description 1
- 231100000957 no side effect Toxicity 0.000 description 1
- 230000001473 noxious effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 208000015380 nutritional deficiency disease Diseases 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000003071 parasitic effect Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- URGAHOPLAPQHLN-UHFFFAOYSA-N sodium aluminosilicate Chemical compound [Na+].[Al+3].[O-][Si]([O-])=O.[O-][Si]([O-])=O URGAHOPLAPQHLN-UHFFFAOYSA-N 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 206010046901 vaginal discharge Diseases 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- 230000037303 wrinkles Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a kind of preparation method of spherical gingko sugar, it is more particularly to a kind of to be made up of Semen Ginkgo extract, mannitol, carrageenan, polyacrylic resin, hydroxypropyl methylcellulose, beeswax, orange powdered flavor, by the way that Semen Ginkgo extract, mannitol, carrageenan and polyacrylic resin are mixed, take half compound round as a ball in spheronizator, hydroxypropyl methylcellulose solution is used as adhesive, second half mixed material carries out gradation dusting simultaneously, obtain a kind of spherical particle of appearance uniform, moisture removal is gone by freeze-drying again, increases fragility；Finally by the sticky cream of sandblasting beeswax, make one layer of film that blocks water of spherical particle outer wrap, improve its stability；A kind of crispy and delicious, the spherical gingko sugar of excellent taste can be obtained by the present invention, while by the inventive method, eliminates the toxicity in gingko, its security is guaranteed.
Description
Technical field
The present invention relates to crisp sugar of a kind of gingko and preparation method thereof, belong to field of food.
Background technology
Gingko is Ginkgoaceae plant Ginkgo biloba（Ginkgo biloba L）Dry mature seed.《Compendium of Materia Medica》Record：
" prepared food, warming lung, benefiting vital energy, relieving asthma and cough, reduce just, only gonorrhoea；Eat raw, drop is tired to relieve the effect of alcohol, disinfection.Slurry is chewed, nasal surface brothers is applied, goes
Long steeps chapped wrinkle, and skilful Treatment Qiao Yin Wind ".It is most of edible in addition to gingko resource is medicinal except part, not only market sale but also went out at home
Mouth other country, it is the product of integration of drinking and medicinal herbs, records and defend medicinal and edible Chinese medicine kind catalogue as defined in planning commission in country.
Gingko is rich in nutritional ingredients such as protein, amino acid, fat, sugar, vitamin C, riboflavin, also containing flavones, lactone
Etc. functional component, great nutrition and medical value；Gingko cures mainly asthma, and phlegm is coughed, nocturnal emission, leukorrhea, gonorrhoea, baby diarrhea, malnutrition due to parasitic infestation,
Intestines wind dysentery, gonorrhoea, frequent urination, and the illness such as mange, dermatitis rhus, white knurl wind have remarkable efficacy.
Gingko is a kind of integration of drinking and medicinal herbs material, as in terms of food utilization, is mainly reflected in and stews aspect, use not
It is convenient, and it is in units of family to stew, and is difficult to realize industrialization and scale, to social industry's effect of gingko not
By force.The Major Nutrient material of gingko is dissolved in water, and hygroscopicity is strong, and forming process is easily adhered mould, and industrialization process is difficult to reality
It is existing, and directly eat that not only toxicity is big but also taste is bad raw, these problems will seriously restrict gingko and be used at edible aspect, pin
To above-mentioned problem, the invention discloses a kind of crisp sugar of gingko that can directly eat and preparation method thereof.
The content of the invention
To solve the above-mentioned problems of the prior art, the present invention provides a kind of crisp sugar of gingko and preparation method thereof, this hair
The crisp sugar of gingko of bright gained is crispy and delicious, and is suitable to industrialization and scale, and will not produce toxic side effect to human body.
In order to realize foregoing invention, embodiment is as follows：
A kind of crisp sugar of gingko, its preparation method are as follows：
（One）Gingko extracts to obtain Semen Ginkgo extract, and Semen Ginkgo extract, mannitol, polyacrylic resin, carrageenan are mixed, put
In spheronizator, hydroxypropyl methylcellulose solution is sprayed, it is round as a ball into ball.
Preferably, the Semen Ginkgo extract preparation method is as follows：
（1）Take gingko appropriate, add equivalent to 2-4 times of water measured of gingko quality, add alkali conditioning agent, adjust whole system pH value
For 8-10,2-4 hours are heated to reflux, are extracted 2-4 times, filtering, merging filtrate, concentration value relative density is 1.1-1.2（50-60
DEG C detection）.
Described alkali conditioning agent be sodium hydroxide, sodium acid carbonate, sodium carbonate, sodium phosphate, one kind in disodium hydrogen phosphate or
Person is several, preferably sodium hydroxide.
（2）Ethanol solution is added in above-mentioned filtrate, whole solution ethanol concentration is adjusted and reaches 60% to 80%, static 12 to 24
Hour, filtering, after filtrate is concentrated into no ethanol flavor, vacuum drying, obtain solid particle.
Described " being concentrated into no ethanol flavor " refers to ethanol precipitation solution being concentrated under reduced pressure into ethanol content less than 0.1%.
Further, described mannitol, polyacrylic resin and carrageenan are food-grade or pharmaceutical grade auxiliary material.
Further, described hydroxypropyl methylcellulose solution is that hydroxypropyl methylcellulose is dissolved in solvent, the solution of gained,
It is 1%-10%, preferably 5% that solution, which obtains mass concentration,；Described solvent is pure water or ethanol solution, and ethanol described further is molten
Liquid mass percent is 20% to 60% ethanol solution.
Further, described method for rolling circle is as follows：
1. opening spheronizator, by the mixed material of half as in rotating speed pot, rotating speed 200-500r/min, treat that material Yan Bi revolves
After turning, start to spray hydroxypropyl methylcellulose solution；
2. material rotate with pot, Spherical pellets are formed, sprinkles state remaining mixed material by several times, make the continuous swell of bead,
After having spread mixed material, continue round as a ball 5-10min.
（Two）The ball of gained is freeze-dried, dried as in spheronizator after terminating, continuation is round as a ball, uniformly sprays beeswax
Sticky cream, after sprinkling terminates, 45-60 DEG C of dry 2-5 hour, produce the crisp sugar of gingko.
Described freeze-drying refers to the ball of gained being put into freeze drier, freeze-drying, and pre-freezing temperature is -40
DEG C to -60 DEG C, the pre-freeze time be 1-3 hours, and sublimation temperature is 0 DEG C, and the time is 10 hours, and second of drying temperature is 30 DEG C,
Time is 3 hours.
The sticky cream of described beeswax is made up of beeswax, polyacrylic resin, orange powdered flavor and water, forms mass ratio
Example is 1:0.5:0.1:20, preparation method is as follows：
Water is heated to 80 DEG C, adds polyacrylic resin and beeswax, stirs, and adds orange powdered flavor, and stirring exists rapidly
Cooled down in ice bath.
Described crisp sugar of a kind of gingko and preparation method thereof, the crisp sugar of gingko is by Semen Ginkgo extract, mannitol, polyacrylic acid tree
Fat, carrageenan, hydroxypropyl methylcellulose, orange powdered flavor and beeswax composition, component ratio are as follows：
Semen Ginkgo extract 29%-51%
Mannitol 29%-51%
Polyacrylic resin 5%-15%
Carrageenan 5%-15%
Hydroxypropyl methylcellulose 2%-10%
Orange powdered flavor 0.08%-0.52%
Beeswax 1%-5%.
Aforementioned proportion is weight ratio, and except Semen Ginkgo extract in said components, other components are food-grade or medicine
With level.
The method have the characteristics that：
1. gingko pass through alkalescence condition under refluxing extraction and alcohol precipitation separation, remove gingko in cyanide, ginkgolic acid and its
His noxious material, improve the security of the present invention.
It is by substantial amounts of that 2. the present invention adds polyacrylic resin and carrageenan, carrageenan in the crisp sugar of gingko is prepared
Glycosidic bond is formed by connecting, have good molecular sieve effect, formed separation Semen Ginkgo extract unit skeleton, then with polyacrylic acid
Resin-bonded, using polyacrylic resin film forming, Semen Ginkgo extract is rolled into multiple independent cellular constructions, makes this product shape
Into a kind of fine and close spherical candy.
3. the present invention uses freeze-drying mode, vacuum takes the moisture in Semen Ginkgo extract away at low temperature, makes each only
Semen Ginkgo extract in vertical unit, which reduces, withers, and forms certain space, improves the fragility of candy, increases mouthfeel.
4. the crisp sugared appearance of the gingko of the present invention adds the sticky cream of beeswax, the sticky cream of beeswax is by beeswax, polyacrylic resin, tangerine
Sub- powdered flavor composition, beeswax and polyacrylic resin are respectively provided with good film forming, after drying, outside moisture can be avoided to ooze
It is thoroughly internal to spherical gingko sugar, so as to cause its mouthfeel to decline, improve its stability.
The beneficial effects of the present invention are：
1. the present invention provides a kind of crisp sugar of gingko and preparation method thereof, by the integrated of above-mentioned multinomial technology, it is white to obtain preparation
The crisp sugared optimum efficiency of fruit, the preparation method are further adapted for industrialization and large-scale production, have preferable economic results in society.
After 2. the spherical gingko sugar of gained of the invention is by extracting separation, not only have no side effect, and remain gingko
Drug effect.
3. the present invention is by the interaction of multiple auxiliary materials, the obtained crisp sugared excellent stability of gingko.
Embodiment
In order to be better understood from main points of the present invention, now foregoing invention is described in further detail by specific embodiment, but under
Embodiment is stated it is not intended that to further limitation of the invention.
Centrifuge spheronizator：Changzhou Jia Teng drying equipments Co., Ltd, model：LZY360 centrifugal granulating seed-coating machines
Embodiment 1
1. taking gingko appropriate, the water equivalent to 3 times of amounts of gingko quality is added, adds sodium hydroxide, regulation whole system pH value is
9, it is heated to reflux 3 hours, extracts 3 times, filtering, merging filtrate, concentration value relative density is 1.15（55 DEG C of detections）；
2. adding ethanol solution in above-mentioned filtrate, adjust whole solution ethanol concentration and reach 70%, static 18 hours, filter, filtrate
After being concentrated into no ethanol flavor, vacuum drying, Semen Ginkgo extract is obtained；
3. hydroxypropyl methylcellulose is soluble in water, mass concentration is made into as 5%；By Semen Ginkgo extract, mannitol, carrageenan, poly-
Acrylic resin mixes, and is placed in spheronizator, rotating speed 350r/min, after material Yan Bi rotations, starts to spray hydroxypropyl first fibre
Plain solution is tieed up, material rotates with pot, forms Spherical pellets, sprinkles state remaining mixed material by several times, bead is constantly risen
Greatly, after having spread mixed material, continue round as a ball 7min, obtain spherical particle；
4. the ball of gained is freeze-dried, pre-freezing temperature is -50 DEG C, and the pre-freeze time is 2 hours, and sublimation temperature is 0 DEG C, the time
For 10 hours, second of drying temperature was 30 DEG C, and the time is 3 hours；
5. configure the sticky cream of beeswax：Take beeswax, polyacrylic resin, orange powdered flavor and water, mass ratio 1:0.5:
0.1:20；Water is heated to 80 DEG C, adds polyacrylic resin and beeswax, stirs, and adds orange powdered flavor, and stirring is rapid
Cooled down in ice bath；
After 6. drying terminates, spherical particle is placed in spheronizator, continues round as a ball, the uniform sprinkling sticky cream of beeswax, after sprinkling terminates,
55 DEG C of dryings 3 hours, produce the crisp sugar of gingko；
7. the crisp sugar of gingko is by Semen Ginkgo extract, mannitol, carrageenan, polyacrylic resin, hydroxypropyl methylcellulose, orange powder
Essence and beeswax composition, component ratio are as follows：
Semen Ginkgo extract 40%
Mannitol 30%
Polyacrylic resin 10%
Carrageenan 10%
Hydroxypropyl methylcellulose 6.8%
Orange powdered flavor 0.2%
Beeswax 2%.
Embodiment 2
1. taking gingko appropriate, the water equivalent to 2 times of amounts of gingko quality is added, adds sodium hydroxide, regulation whole system pH value is
8, it is heated to reflux 2 hours, extracts 2 times, filtering, merging filtrate, concentration value relative density is 1.1（50 DEG C of detections）；
2. adding ethanol solution in above-mentioned filtrate, adjust whole solution ethanol concentration and reach 60%, static 12 hours, filter, filtrate
After being concentrated into no ethanol flavor, vacuum drying, Semen Ginkgo extract is obtained；
3. hydroxypropyl methylcellulose is soluble in water, mass concentration is made into as 1%；By Semen Ginkgo extract, mannitol, carrageenan, poly-
Acrylic resin mixes, and is placed in spheronizator, rotating speed 200r/min, after material Yan Bi rotations, starts to spray hydroxypropyl first fibre
Plain solution is tieed up, material rotates with pot, forms Spherical pellets, sprinkles state remaining mixed material by several times, bead is constantly risen
Greatly, after having spread mixed material, continue round as a ball 5min, obtain spherical particle；
4. the ball of gained is freeze-dried, pre-freezing temperature is -40 DEG C, and the pre-freeze time is 1 hour, and sublimation temperature is 0 DEG C, the time
For 10 hours, second of drying temperature was 30 DEG C, and the time is 3 hours；
5. configure the sticky cream of beeswax：Take beeswax, polyacrylic resin, orange powdered flavor and water, mass ratio 1:0.5:
0.1:20；Water is heated to 80 DEG C, adds polyacrylic resin and beeswax, stirs, and adds orange powdered flavor, and stirring is rapid
Cooled down in ice bath；
After 6. drying terminates, spherical particle is placed in spheronizator, continues round as a ball, the uniform sprinkling sticky cream of beeswax, after sprinkling terminates,
50 DEG C of dryings 2 hours, produce the crisp sugar of gingko；
7. the crisp sugar of gingko is by Semen Ginkgo extract, mannitol, carrageenan, polyacrylic resin, hydroxypropyl methylcellulose, orange powder
Essence and beeswax composition, component ratio are as follows：
Semen Ginkgo extract 45%
Mannitol 30%
Polyacrylic resin 15%
Carrageenan 5%
Hydroxypropyl methylcellulose 3.9%
Orange powdered flavor 0.1%
Beeswax 1%.
Embodiment 3
1. taking gingko appropriate, the water equivalent to 4 times of amounts of gingko quality is added, adds sodium hydroxide, regulation whole system pH value is
10, it is heated to reflux 4 hours, extracts 4 times, filtering, merging filtrate, concentration value relative density is 1.2（60 DEG C of detections）；
2. adding ethanol solution in above-mentioned filtrate, adjust whole solution ethanol concentration and reach 80%, static 24 hours, filter, filtrate
After being concentrated into no ethanol flavor, vacuum drying, Semen Ginkgo extract is obtained；
3. hydroxypropyl methylcellulose is soluble in water, mass concentration is made into as 10%；By Semen Ginkgo extract, mannitol, carrageenan,
Polyacrylic resin mixes, and is placed in spheronizator, rotating speed 500r/min, after material Yan Bi rotations, starts to spray hydroxypropyl first
Cellulose solution, material rotate with pot, form Spherical pellets, sprinkle state remaining mixed material by several times, make bead continuous
Swell, after having spread mixed material, continue round as a ball 10min, obtain spherical particle；
4. the ball of gained is freeze-dried, pre-freezing temperature is -60 DEG C, and the pre-freeze time is 1-3 hours, and sublimation temperature is 0 DEG C, when
Between be 10 hours, second drying temperature is 30 DEG C, and the time is 3 hours；
5. configure the sticky cream of beeswax：Take beeswax, polyacrylic resin, orange powdered flavor and water, mass ratio 1:0.5:
0.1:20；Water is heated to 80 DEG C, adds polyacrylic resin and beeswax, stirs, and adds orange powdered flavor, and stirring is rapid
Cooled down in ice bath；
After 6. drying terminates, spherical particle is placed in spheronizator, continues round as a ball, the uniform sprinkling sticky cream of beeswax, after sprinkling terminates,
60 DEG C of dryings 4 hours, produce the crisp sugar of gingko；
7. spherical gingko sugar is by Semen Ginkgo extract, mannitol, carrageenan, polyacrylic resin, hydroxypropyl methylcellulose, orange powder
Last essence and beeswax composition, component ratio are as follows：
Semen Ginkgo extract 30%
Mannitol 35%
Polyacrylic resin 5%
Carrageenan 15%
Hydroxypropyl methylcellulose 9.5%
Orange powdered flavor 0.5%
Beeswax 5%.
Embodiment 4
1. taking gingko appropriate, the water equivalent to 3 times of amounts of gingko quality is added, adds sodium hydroxide, regulation whole system pH value is
9, it is heated to reflux 3 hours, extracts 3 times, filtering, merging filtrate, concentration value relative density is 1.15（55 DEG C of detections）；
2. adding ethanol solution in above-mentioned filtrate, adjust whole solution ethanol concentration and reach 70%, static 18 hours, filter, filtrate
After being concentrated into no ethanol flavor, vacuum drying, Semen Ginkgo extract is obtained；
3. hydroxypropyl methylcellulose is soluble in water, mass concentration is made into as 5%；By Semen Ginkgo extract, mannitol, carrageenan, poly-
Acrylic resin mixes, and is placed in spheronizator, rotating speed 350r/min, after material Yan Bi rotations, starts to spray hydroxypropyl first fibre
Plain solution is tieed up, material rotates with pot, forms Spherical pellets, sprinkles state remaining mixed material by several times, bead is constantly risen
Greatly, after having spread mixed material, continue round as a ball 8min, obtain spherical particle；
4. the ball of gained is freeze-dried, pre-freezing temperature is -50 DEG C, and the pre-freeze time is 2 hours, and sublimation temperature is 0 DEG C, the time
For 10 hours, second of drying temperature was 30 DEG C, and the time is 3 hours；
5. configure the sticky cream of beeswax：Take beeswax, polyacrylic resin, orange powdered flavor and water, mass ratio 1:0.5:
0.1:20；Water is heated to 80 DEG C, adds polyacrylic resin and beeswax, stirs, and adds orange powdered flavor, and stirring is rapid
Cooled down in ice bath；
After 6. drying terminates, spherical particle is placed in spheronizator, continues round as a ball, the uniform sprinkling sticky cream of beeswax, after sprinkling terminates,
55 DEG C of dryings 3 hours, produce the crisp sugar of gingko；
7. the crisp sugar of gingko is by Semen Ginkgo extract, mannitol, carrageenan, polyacrylic resin, hydroxypropyl methylcellulose, orange powder
Essence and beeswax composition, component ratio are as follows：
Semen Ginkgo extract 30%
Mannitol 50%
Polyacrylic resin 9.7%
Carrageenan 5%
Hydroxypropyl methylcellulose 2%
Orange powdered flavor 0.3%
Beeswax 3%.
Embodiment 5
1. taking gingko appropriate, the water equivalent to 3 times of amounts of gingko quality is added, adds sodium hydroxide, regulation whole system pH value is
9, it is heated to reflux 3 hours, extracts 3 times, filtering, merging filtrate, concentration value relative density is 1.15（55 DEG C of detections）；
2. adding ethanol solution in above-mentioned filtrate, adjust whole solution ethanol concentration and reach 70%, static 18 hours, filter, filtrate
After being concentrated into no ethanol flavor, vacuum drying, Semen Ginkgo extract is obtained；
3. hydroxypropyl methylcellulose is soluble in water, mass concentration is made into as 5%；By Semen Ginkgo extract, mannitol, carrageenan, poly-
Acrylic resin mixes, and is placed in spheronizator, rotating speed 350r/min, after material Yan Bi rotations, starts to spray hydroxypropyl first fibre
Plain solution is tieed up, material rotates with pot, forms Spherical pellets, sprinkles state remaining mixed material by several times, bead is constantly risen
Greatly, after having spread mixed material, continue round as a ball 8min, obtain spherical particle；
4. the ball of gained is freeze-dried, pre-freezing temperature is -50 DEG C, and the pre-freeze time is 2 hours, and sublimation temperature is 0 DEG C, the time
For 10 hours, second of drying temperature was 30 DEG C, and the time is 3 hours；
5. configure the sticky cream of beeswax：Take beeswax, polyacrylic resin, orange powdered flavor and water, mass ratio 1:0.5:
0.1:20；Water is heated to 80 DEG C, adds polyacrylic resin and beeswax, stirs, and adds orange powdered flavor, and stirring is rapid
Cooled down in ice bath；
After 6. drying terminates, spherical particle is placed in spheronizator, continues round as a ball, the uniform sprinkling sticky cream of beeswax, after sprinkling terminates,
55 DEG C of dryings 3 hours, produce the crisp sugar of gingko；
7. the crisp sugar of gingko is by Semen Ginkgo extract, mannitol, carrageenan, polyacrylic resin, hydroxypropyl methylcellulose, orange powder
Essence and beeswax composition, component ratio are as follows：
Semen Ginkgo extract 45%
Mannitol 30%
Polyacrylic resin 6.7%
Carrageenan 5%
Hydroxypropyl methylcellulose 10%
Orange powdered flavor 0.3%
Beeswax 3%.
Embodiment 6
1. taking gingko appropriate, the water equivalent to 3 times of amounts of gingko quality is added, adds sodium hydroxide, regulation whole system pH value is
9, it is heated to reflux 3 hours, extracts 3 times, filtering, merging filtrate, concentration value relative density is 1.2（60 DEG C of detections）；
2. adding ethanol solution in above-mentioned filtrate, adjust whole solution ethanol concentration and reach 70%, static 12 to 24 hours, filter,
After filtrate is concentrated into no ethanol flavor, vacuum drying, Semen Ginkgo extract is obtained；
3. hydroxypropyl methylcellulose is soluble in water, mass concentration is made into as 6%；By Semen Ginkgo extract, mannitol, carrageenan, poly-
Acrylic resin mixes, and is placed in spheronizator, rotating speed 400r/min, after material Yan Bi rotations, starts to spray hydroxypropyl first fibre
Plain solution is tieed up, material rotates with pot, forms Spherical pellets, sprinkles state remaining mixed material by several times, bead is constantly risen
Greatly, after having spread mixed material, continue round as a ball 8min, obtain spherical particle；
4. the ball of gained is freeze-dried, pre-freezing temperature is -60 DEG C, and the pre-freeze time is 3 hours, and sublimation temperature is 0 DEG C, the time
For 10 hours, second of drying temperature was 30 DEG C, and the time is 3 hours；
5. configure the sticky cream of beeswax：Take beeswax, polyacrylic resin, orange powdered flavor and water, mass ratio 1:0.5:
0.1:20；Water is heated to 80 DEG C, adds polyacrylic resin and beeswax, stirs, and adds orange powdered flavor, and stirring is rapid
Cooled down in ice bath；
After 6. drying terminates, spherical particle is placed in spheronizator, continues round as a ball, the uniform sprinkling sticky cream of beeswax, after sprinkling terminates,
60 DEG C of dryings 4 hours, produce the crisp sugar of gingko；
7. the crisp sugar of gingko is by Semen Ginkgo extract, mannitol, carrageenan, polyacrylic resin, hydroxypropyl methylcellulose, orange powder
Essence and beeswax composition, component ratio are as follows：
Semen Ginkgo extract 50%
Mannitol 30%
Polyacrylic resin 5%
Carrageenan 5%
Hydroxypropyl methylcellulose 7.8%
Orange powdered flavor 0.2%
Beeswax 2%.
Comparative example 1
1. taking gingko appropriate, the water equivalent to 3 times of amounts of gingko quality is added, adds sodium hydroxide, regulation whole system pH value is
9, it is heated to reflux 3 hours, extracts 3 times, filtering, merging filtrate, concentration value relative density is 1.15（55 DEG C of detections）；
2. adding ethanol solution in above-mentioned filtrate, adjust whole solution ethanol concentration and reach 70%, static 18 hours, filter, filtrate
After being concentrated into no ethanol flavor, vacuum drying, Semen Ginkgo extract is obtained.
Comparative example 2
1. taking gingko appropriate, the water equivalent to 3 times of amounts of gingko quality is added, adds sodium hydroxide, regulation whole system pH value is
9, it is heated to reflux 3 hours, extracts 3 times, filtering, merging filtrate, concentration value relative density is 1.15（55 DEG C of detections）；
2. adding ethanol solution in above-mentioned filtrate, adjust whole solution ethanol concentration and reach 70%, static 18 hours, filter, filtrate
After being concentrated into no ethanol flavor, vacuum drying, Semen Ginkgo extract is obtained；
3. hydroxypropyl methylcellulose is soluble in water, mass concentration is made into as 5%；By Semen Ginkgo extract, mannitol, mixing, rolling is placed in
In circular knitting machine, rotating speed 350r/min, after material Yan Bi rotations, start to spray hydroxypropyl methylcellulose solution, material is with pot
Rotate, form Spherical pellets, sprinkle state remaining mixed material by several times, make the continuous swell of bead, after having spread mixed material, continue
Round as a ball 7min, obtains spherical particle, 60 DEG C of dryings 3 hours.
Comparative example 3
1. taking gingko appropriate, the water equivalent to 3 times of amounts of gingko quality is added, adds sodium hydroxide, regulation whole system pH value is
9, it is heated to reflux 3 hours, extracts 3 times, filtering, merging filtrate, concentration value relative density is 1.15（55 DEG C of detections）；
2. adding ethanol solution in above-mentioned filtrate, adjust whole solution ethanol concentration and reach 70%, static 18 hours, filter, filtrate
After being concentrated into no ethanol flavor, vacuum drying, Semen Ginkgo extract is obtained；
3. hydroxypropyl methylcellulose is soluble in water, mass concentration is made into as 5%；By Semen Ginkgo extract, mannitol, polyacrylic acid tree
Fat mixes, and is placed in spheronizator, rotating speed 350r/min, after material Yan Bi rotations, starts to spray hydroxypropyl methylcellulose solution,
Material rotates with pot, forms Spherical pellets, sprinkles state remaining mixed material by several times, make the continuous swell of bead, has spread mixed
After compound material, continue round as a ball 7min, obtain spherical particle；
4. configure the sticky cream of beeswax：Take beeswax, orange powdered flavor and water, mass ratio 1:0.5:0.1:20；Water heats
To 80 DEG C, beeswax is added, is stirred, add orange powdered flavor, stirring cools down rapidly in ice bath；
After 5. drying terminates, spherical particle is placed in spheronizator, continues round as a ball, the uniform sprinkling sticky cream of beeswax, after sprinkling terminates,
55 DEG C of dryings 3 hours, produce the crisp sugar of gingko.
The taste of embodiment 1 to embodiment 6 and comparative example 1-3 is judged
10 normal adults are chosen, above-described embodiment 1 to 6 and comparative example 1 to 3 are tasted successively, with reference to country
Standard GB/T 20980-2007, evaluate its mouthfeel, are given a mark by index of delicious and crisp, and fraction is higher, and mouthfeel is better,
The average mark of ten people is recorded, it is as a result as follows：
| Embodiment | 1 | 2 | 3 | 4 | 5 | 6 | P- 1 | P- 2 | P- 3 |
| Score | 9.56 | 9.68 | 9.67 | 9.89 | 9.68 | 9.71 | 3.56 | 5.86 | 6.04 |
* " p- 1 " refers to the gained particle of comparative example 1, other the like
It was found from above-mentioned experimental result, the crisp sugared crisp taste of gingko of present invention gained, eaten suitable for many people.
The stability of embodiment 1 to embodiment 6 and comparative example 1-3 is judged
| Embodiment | 1 | 2 | 3 | P- 1 | P- 2 | P- 3 |
| 0 month | The spherical particle of outward appearance rounding | The spherical particle of outward appearance rounding | The spherical particle of outward appearance rounding | Black solid particle | Outward appearance irregular particle | Outward appearance irregular particle |
| January | Outward appearance rounding, it is tack-free | Outward appearance rounding, it is tack-free | Outward appearance rounding, it is tack-free | Particle melts, and glues hand, no longer investigates | Particle outer layer softens, slightly viscous hand phenomenon | Outward appearance irregular particle, it is tack-free |
| 2 months | Outward appearance rounding, it is tack-free | Outward appearance rounding, it is tack-free | Outward appearance rounding, it is tack-free | - | Outward appearance out-of-flatness, it is serious to glue hand | Particle outer layer softens, slightly viscous hand phenomenon |
| March | Outward appearance rounding, it is tack-free | Outward appearance rounding, it is tack-free | Outward appearance rounding, it is tack-free | - | Outer layer softens, and no longer investigates | Outward appearance out-of-flatness, it is serious to glue hand |
| April | Outward appearance rounding, it is tack-free | Outward appearance rounding, it is tack-free | Outward appearance rounding, it is tack-free | - | - | Outer layer, which softens, no longer to be investigated |
| May | Outward appearance rounding, it is tack-free | Outward appearance rounding, it is tack-free | Outward appearance rounding, it is tack-free | - | - | |
| June | Outward appearance rounding, it is tack-free | Outward appearance rounding, it is tack-free | Outward appearance rounding, it is tack-free | - | - |
Particle obtained by Example 1-3 and comparative example 1-3, is put into polybag, sealing packaging, is put into 75%, 40 DEG C of conditions
Under, outward appearance was investigated at 1,2,3,4,5,6 month respectively, judges its stability.
From above-mentioned analysis of experimental results, the crisp sugared stability of gingko of present invention gained has remarkable result.
Claims (5)
1. a kind of crisp sugared preparation method of gingko, it is characterised in that including following steps：
（1）Gingko extracts to obtain Semen Ginkgo extract, and Semen Ginkgo extract, mannitol, carrageenan, polyacrylic resin are mixed, put
In spheronizator, hydroxypropyl methylcellulose solution is sprayed, it is round as a ball into ball；
（2）The ball of gained is freeze-dried, dried as in spheronizator after terminating, continuation is round as a ball, and it is sticky uniformly to spray beeswax
Cream, after sprinkling terminates, 45-60 DEG C of dry 2-5 hour, produce the crisp sugar of gingko；The sticky cream of described beeswax is by beeswax, polyacrylic acid
Resin, orange powdered flavor and water composition, composition mass ratio are 1:0.5:0.1:20；The crisp sugared component quality of described gingko
Ratio is as follows：
Semen Ginkgo extract 29%-51%
Mannitol 29%-51%
Polyacrylic resin 5%-15%
Carrageenan 5%-15%
Hydroxypropyl methylcellulose 2%-10%
Orange powdered flavor 0.08%-0.52%
Beeswax 1%-5%.
2. the crisp sugared preparation method of a kind of gingko according to claim 1, it is characterised in that prepared by described Semen Ginkgo extract
Method is as follows：
（1）Take gingko appropriate, add equivalent to 2-4 times of water measured of gingko quality, add alkali conditioning agent, adjust whole system pH value
For 8-10,2-4 hours are heated to reflux, are extracted 2-4 times, filtering, merging filtrate, concentration value relative density is 1.1-1.2（50-60
DEG C detection）；
（2）Ethanol solution is added in above-mentioned filtrate, whole solution ethanol concentration is adjusted and reaches 60% to 80%, static 12 to 24 is small
When, filtering, after filtrate is concentrated into no ethanol flavor, vacuum drying, obtain solid particle.
3. the crisp sugared preparation method of a kind of gingko according to claim 2, it is characterised in that described alkali conditioning agent is hydrogen-oxygen
Change the one or several kinds in sodium, sodium acid carbonate, sodium carbonate, sodium phosphate, disodium hydrogen phosphate.
4. the crisp sugared preparation method of a kind of gingko according to claim 3, it is characterised in that described hydroxypropyl methylcellulose is molten
Liquid is the solution that hydroxypropyl methylcellulose is dissolved in gained in solvent, and the mass concentration of solution is 1%-10%.
5. the crisp sugared preparation method of a kind of gingko according to claim 4, it is characterised in that described method for rolling circle is as follows：
（1）Spheronizator is opened, by the mixed material of half as in rotating speed pot, rotating speed 200-500r/min, treats material Yan Bi
After rotation, start to spray hydroxypropyl methylcellulose solution；
（2）Material rotates with pot, forms Spherical pellets, sprinkles state remaining mixed material by several times, make the continuous swell of bead,
After having spread mixed material, continue round as a ball 5-10min.
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