CN1352900A - Natural ginkgo beverage and its preparing process - Google Patents
Natural ginkgo beverage and its preparing process Download PDFInfo
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- CN1352900A CN1352900A CN 00120594 CN00120594A CN1352900A CN 1352900 A CN1352900 A CN 1352900A CN 00120594 CN00120594 CN 00120594 CN 00120594 A CN00120594 A CN 00120594A CN 1352900 A CN1352900 A CN 1352900A
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Abstract
A natural gingko beverage is prepared from gingko kernel (2-4 %), cane sugar (3-6 %), agar (0.1-0.15%), sucrose ester (0.06-0.12%), molecular monoglyceride (0.02-0.04%), carboxymethylcellulose sodium (0.02-0.05%), non-sugar whole milk powder (0.5-0.8%) and water (the rest), and features its health-care function.
Description
The present invention relates to technical field of beverage, specifically natural ginkgo beverage and preparation method thereof.
Ginkgo is owing to contain flavone compound, multiple kinds of carbohydrate, protein, vitamin etc., in among the people and traditional traditional Chinese medical science, generally be much accounted of, very burning hot to the exploitation of GINKGO BILOBA EXTRACT in recent years, be that the various beverages and the other products of raw material constantly occurs with the Folium Ginkgo extract, occur as yet but make the emulsus beverage with Semen Ginkgo.
The purpose of this invention is to provide a kind of is primary raw material with the Semen Ginkgo, produces through optimization formula and unique production technology, and delicate fragrance is simple and elegant, puts stablely for a long time, has natural ginkgo beverage of certain health care functions and preparation method thereof.
The present invention is achieved in that the composition of raw materials of this natural ginkgo beverage contains Semen Ginkgo 2-4%, sucrose 3-6%, agar 0.1-0.15, sucrose acid ester 0.06-0.12%, molecule monoglyceride 0.02-0.05%, sodium carboxymethylcellulose 0.02-0.04%, the full ester milk powder of Sugarless type 0.5-0.8%, surplus is a water.
Preparation method's process following steps of above-mentioned natural ginkgo beverage:
1. Semen Ginkgo shell and kind skin are removed; 2. detoxification and protect look: with 1%, 50 ℃ aqueous solution soaking 5-8 hour, and repeatedly change water and carry out detoxification treatment, soak with 0.5% sodium sulfite aqueous solution again and protected look in 3-5 hour and handle; 3. defibrination, colloid defibrination fineness reaches more than 200 orders; 4. gelatinization, temperature are between 80-90 ℃, and after keeping 1-1.5 hour, allocate with other component again; 5. homogeneous, homogenization pressure 18-22MPa; 6. two-stage sterilization, sterilising temp is 121 ℃, and pressure is 0.1Mpa, and the time is 0.5-1 hour.
Natural ginkgo of the present invention has following characteristics:
1, adopting Semen Ginkgo, multitudinous sugar, mountain spring water in the prescription of the present invention is the Main Ingredients and Appearance of beverage, full-cream Sugarless type milk powder can improve this beverage and mouthfeel, because this kind milk powder and dried Semen Ginkgo powder have very close fragrance, therefore also can increase the fragrance of Semen Ginkgo in the beverage; Carboxymethyl cellulose potassium and agar are stabilizing agent in the auxiliary material, multitudinous furamide and molecule monoglyceride are emulsifying agent, bistable agent and emulsifying agent have been used in this beverage, because this beverage belongs to starch and protein type beverage, and contain a certain amount of lipid material, it is not stratified that single emulsifying agent and stabilizing agent are difficult to make beverage to be put for a long time, use bistable agent and two emulsifying agent in this prescription, make different stabilizing agents and emulsifying agent component play emulsification and stabilization to corresponding composition in the beverage, and by strict composition of proportions, ratio as two kinds of emulsifying agents is 3: 1, and the ratio of two kinds of stabilizing agents is 4: 1.This prescription has kept the fragrance of gingko and natural flavour mountaineous fully, the condiment of covering Semen Ginkgo fragrance that no honey, malt extract, essence, citric acid etc. can change, and also without any enzymolysis process of row, and existing similar beverage contains above-mentioned batching and enzymolysis process mostly.
2, among the preparation method of the present invention: 1. gelatinization point is controlled at 80-90 ℃, does not seethe with excitement, and when reaching gelatinization, does not destroy the nutrition in the Semen Ginkgo as far as possible.2. also increased except that the detoxification operation and protected the look operation, not only mouthfeel and fragrance are pure to make beverage, and color and luster is attractive in appearance.3. adopted in the technology flash pasteurization for the first time and canned after the high pressure steam sterilization second time, to guarantee product arranged the long shelf-life.
The present invention is described in further detail below in conjunction with embodiment.
Embodiment 1: gather by the following step and carry out:
1, selects materials, defective gingko seeds such as adopt quick wet cleaning process to remove to go mouldy;
2, shelling and kind skin: remove shell and kind skin fully with the method that machinery and artificial reef knot close, and remove defective Semen Ginkgo;
3, detoxification and protect look: 26 kilograms of the Semen Ginkgos after getting shelling and planting skin, with 1%, 50 ℃ aqueous solution soaking 5-8 hour, and repeatedly change water and carry out detoxification treatment, protected the look processing in 3 hours with the immersion of 0.5% sodium sulfite aqueous solution again;
4, defibrination: colloid defibrination fineness reaches more than 200 orders;
5, gelatinization: temperature is between 80-90 ℃, and keeps 1-1.5 hour;
6, allocate with other component: add 40 kilograms of sucrose, 1.2 kilograms in agar, sucrose acid ester 0.8 gram, 0.2 kilogram of molecule monoglyceride, sodium carboxymethylcellulose 0.4 gram, 7 kilograms of the full ester milk powder of Sugarless type, surplus is a water, gets 1 ton of finished beverage.
7, homogeneous: homogenization pressure 18-22MPa;
8, two-stage sterilization: sterilising temp is 121 ℃, and pressure is 0.1MPa, and the time is 0.5-1 hour.
Embodiment 2:
Step poly-1,2,3,4,5,7,8 is all identical with embodiment 1, the component in step poly-6 is allocated as: add 30 kilograms of sucrose, 1.0 kilograms in agar, 1.2 kilograms of sucrose acid esters, 0.3 kilogram of molecule monoglyceride, 0.3 kilogram of sodium carboxymethylcellulose, 8 kilograms of the full ester milk powder of Sugarless type, surplus is a water, gets 1 ton of finished beverage.
Claims (3)
1, a kind of natural ginkgo beverage, it is characterized in that composition of raw materials contains Semen Ginkgo 2-4%, sucrose 3-6%, agar 0.1-0.15%, sucrose acid ester 0.06-0.12%, molecule monoglyceride 0.02-0.04%, sodium carboxymethylcellulose 0.02-0.05%, the full ester milk powder of Sugarless type 0.5-0.8%, surplus is a water.
2, natural ginkgo beverage according to claim 1 is characterized in that the ratio of two kinds of multitudinous furamides of emulsifying agent and molecule monoglyceride is 3: 1, and the ratio of two kinds of stabilizing agent sodium carboxymethylcelluloses and agar is 4: 1.
3, the preparation method of natural ginkgo beverage according to claim 1 is characterized in that through following steps: 1. Semen Ginkgo shell and kind skin are removed; 2. detoxification and protect look: with 1%, 50 ℃ aqueous solution soaking 5-8 hour, and repeatedly change water and carry out detoxification treatment, soak with 0.5% sodium sulfite aqueous solution again and protected look in 3-5 hour and handle; 3. defibrination, colloid defibrination fineness reaches more than 200 orders; 4. gelatinization, temperature are between 80-90 ℃, and after keeping 1-1.5 hour, allocate with other component again; 5. homogeneous, homogenization pressure 18-22MPa; 6. two-stage sterilization, sterilising temp is 121 ℃, and pressure is 0.1MPa, and the time is 0.5-1 hour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 00120594 CN1352900A (en) | 2000-11-15 | 2000-11-15 | Natural ginkgo beverage and its preparing process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 00120594 CN1352900A (en) | 2000-11-15 | 2000-11-15 | Natural ginkgo beverage and its preparing process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1352900A true CN1352900A (en) | 2002-06-12 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 00120594 Pending CN1352900A (en) | 2000-11-15 | 2000-11-15 | Natural ginkgo beverage and its preparing process |
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| CN (1) | CN1352900A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005591A (en) * | 2012-12-10 | 2013-04-03 | 山东轻工业学院 | Ginkgo and wheat germ beverage and preparation method thereof |
| CN104188008A (en) * | 2014-06-26 | 2014-12-10 | 天津美森科技有限公司 | Ginkgo beverage without adding cane sugar and preparation method thereof |
| CN104432272A (en) * | 2013-09-13 | 2015-03-25 | 无锡捷尔机械有限公司 | Method for producing whole ginkgo powder |
-
2000
- 2000-11-15 CN CN 00120594 patent/CN1352900A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005591A (en) * | 2012-12-10 | 2013-04-03 | 山东轻工业学院 | Ginkgo and wheat germ beverage and preparation method thereof |
| CN104432272A (en) * | 2013-09-13 | 2015-03-25 | 无锡捷尔机械有限公司 | Method for producing whole ginkgo powder |
| CN104188008A (en) * | 2014-06-26 | 2014-12-10 | 天津美森科技有限公司 | Ginkgo beverage without adding cane sugar and preparation method thereof |
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