Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Composite gingko beverage

A compound type, ginkgo fruit technology, applied in the field of beverage processing, can solve the problems of affecting product shelf life, low active ingredient content, low product quality, etc., achieve high health care function and medicinal value, strong palatability, and short extraction time Effect

Inactive Publication Date: 2012-06-13
云南宏坤天然绿色保健食品有限公司
View PDF6 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing ginkgo beverage technology has problems such as low content of active ingredients, inconspicuous efficacy, low product quality, and prone to turbidity and precipitation, which affect the shelf life of the product

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Composite gingko beverage
  • Composite gingko beverage
  • Composite gingko beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Composite ginkgo (ginkgo) beverage processing technology is,

[0044] 1) prepare ginkgo (ginkgo fruit) juice and rose flower juice

[0045] Ginkgo (ginkgo) juice preparation method: select fresh, non-rotten ginkgo or ginkgo fruit, rinse well; first blanch ginkgo with hot water at 50-55°C for 8-10 minutes, add a small amount of water (2-5 times the weight) Crushing, adding an appropriate amount of color-protecting agent during crushing; adding water to extract after crushing; filtering; obtaining ginkgo (ginkgo) juice for later use;

[0046] Preparation method of rose juice: soak roses in water at 40-50°C for 5-30 minutes, add appropriate amount of color-protecting agent during soaking, and then perform ultrasonic extraction, each time for 20-30 minutes, the ratio of material to water is generally 1:10-15; The ultrasonic frequency is 90-100khz, and the extraction temperature is 85-95°C; the extracts are combined to obtain rose juice;

[0047] The composition of the col...

Embodiment 2

[0053] Composite ginkgo (ginkgo) beverage processing technology is,

[0054] 1) prepare ginkgo (ginkgo fruit) juice and rose flower juice

[0055] Ginkgo (ginkgo) juice preparation method: select fresh ginkgo or ginkgo fruit that is not rotten and rotten, and rinse it; when rinsing, first put the ginkgo in water containing chlorine dioxide and rinse it. 1 to 5 minutes, and then rinse with clean water; the temperature of water containing chlorine dioxide is 8°C to 10°C, and the temperature of clean water is 40°C to 50°C;

[0056] It is best to freeze the washed ginkgo to -5~-20°C within 30 minutes within a short period of time; after thawing, blanch the ginkgo with hot water at 70~75°C for 8~10 minutes, add a small amount of water (5~8 times the weight) When crushing, add an appropriate amount (about 1 to 3 times the weight of ginkgo) color-protecting agent (containing 0.3% sodium sulfite, 0.05% EDTA, 0.1% citric acid, 0.01% vitamin C, and the rest is water); add water after c...

Embodiment 3

[0066] Composite ginkgo (ginkgo) beverage processing technology is,

[0067] 1) prepare ginkgo (ginkgo fruit) juice and rose flower juice

[0068] Ginkgo (ginkgo) juice preparation method: select fresh ginkgo or ginkgo fruit that is not rotten and rotten, and rinse it; when rinsing, first put the ginkgo in water containing chlorine dioxide and rinse it. 8 to 10 minutes, and then rinse with clean water; the temperature of water containing chlorine dioxide is 4°C to 6°C, and the temperature of clean water is 30°C to 40°C;

[0069] It is best to freeze the washed ginkgo to -5~-20°C within 30 minutes within a short period of time; after thawing, first blanch the ginkgo with hot water at 70~75°C for 8~10 minutes, add a small amount of water (6~8 times the weight) When crushing, add an appropriate amount (about 4 to 5 times the weight of ginkgo) color-protecting agent (containing 0.6% sodium sulfite, 0.01% EDTA, 0.5% citric acid, 0.2% vitamin C, and the rest is water); add water af...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a composite gingko beverage and a processing process thereof, and belongs to the technical field of beverage processing. In the invention, integrated comprehensive utilization of technological processes of rinsing, ultrasonic digestion, homogenization, colloid milling and the like is adopted, the technological parameters are optimized, the original nutrition and flavor of the gingko are kept, and the beverage product quality is improved; the product provided by the invention is sour, sweet and cool, has rich flavor, pure mouthfeel and high palatability, contains rich active ingredients such as gingko flavone and gingko terpene lactone compounds and nutritive substances such as vitamins, mineral substances and the like, has extremely high health care function and medicinal value, and can be used for improving blood circulation, softening blood vessels, clearing in-vivo free radicals, clearing heat and removing toxicity, tonifying middle-jiao and qi, moistening lung and reliving asthma, maintaining beauty and keeping young, optimizing enterobacteriaceae group, resisting oxidation and aging and prolonging life. The product provided by the invention has stable quality, does not produce precipitation and demixing in normal-temperature and long-term storage and has a stable state, and the shelf life and the quality guarantee period are prolonged.

Description

technical field [0001] The invention relates to a composite ginkgo (ginkgo) beverage and a processing technology thereof, belonging to the technical field of beverage processing. Background technique [0002] With the continuous improvement of people's living standards, the requirements for nutritional and healthy beverages are also getting higher and higher, so it is of great significance to actively develop new health care beverages. At present, there are many types of beverages in the market, each with its own characteristics, and its health care and nutritional functions and effects of beverages made from different raw materials are different. [0003] Ginkgo biloba, also known as ginkgo, gongsun tree, duck foot tree, cattail leaf fan, is a deciduous tree, known as "living fossil" and "longevity king", and has unique medical and health care functions. According to the "Compendium of Materia Medica": Ginkgo "cooked food warms the lungs, nourishes qi, calms asthma and cou...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L1/29A23L33/00
Inventor 陈吉林庄艳玲卜颖民梁绍隆
Owner 云南宏坤天然绿色保健食品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com