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Gingko protein source beverage manufacturing method and beverage manufactured by method

A technology of ginkgo protein and production method, applied in the directions of food preparation, application, food science, etc., can solve the problems of increasing sewage treatment costs, environmental pollution, waste of ginkgo protein resources, etc., and achieve the effects of enriching varieties and improving added value.

Inactive Publication Date: 2012-09-12
李奇峰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the process of producing ginkgo starch deep-processing products using the inventor's patent "a production and eating method of instant ginkgo powder, patent application number: 200910094025.1", because the recovery and utilization of ginkgo protein were not considered under the conditions at that time, it was inevitable There will be production wastewater with protein as the main pollutant
This will not only waste the rich and valuable ginkgo protein resources, but also cause serious environmental pollution and increase the cost of sewage treatment

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] 1. Select fresh ginkgo nuts and prepare pure ginkgo kernel homogenate by referring to the technical scheme of "a production and eating method of instant ginkgo powder, patent application number: 200910094025.1".

[0023] 2. The homogenate is heated to 100°C after the starch is precipitated, and the suspension is kept for 1 minute, and filtered through a filter cloth, and the solid precipitate obtained is the ginkgo protein precipitate.

[0024] 3. Bake the ginkgo protein precipitate obtained in step (2) at 90° C. for 15 minutes, and then break it to 0.5 mm.

[0025] 4. Soak the product obtained in step (3) at 60° C. for 1 hour, with a material-to-water ratio of 1:10 (g / g), and homogenize it in a homogenizer for 30 minutes.

[0026] 5. The product obtained in step (4) is added to a compound enzyme for enzymolysis, and the compound enzyme is composed of alkaline protease, papain and flavor protease. Among them, alkaline protease is added according to the weight of ginkgo...

Embodiment 2

[0031] 1. Select fresh ginkgo nuts and prepare pure ginkgo kernel homogenate by referring to the technical scheme of "a production and eating method of instant ginkgo powder, patent application number: 200910094025.1".

[0032] 2. The homogenate is heated to 100°C after the starch is precipitated, and the suspension is kept for 1 minute, and filtered through a filter cloth, and the solid precipitate obtained is the ginkgo protein precipitate.

[0033] 3. Soak the product obtained in step (2) at 60° C. for 10 minutes with a material-to-water ratio of 1:10 (g / g), and homogenize it in a homogenizer for 20 minutes.

[0034] 4. The product obtained in step (3) is added to a compound enzyme for enzymolysis, and the compound enzyme is composed of alkaline protease, papain and flavor protease. Among them, alkaline protease is added according to the weight of ginkgo protein homogenate 2000U / g, papain is added according to the weight of ginkgo protein homogenate 1900U / g, and flavor prot...

Embodiment 3

[0038] Embodiment 3: the component of ginkgo milk drink (enhanced ginkgo health function, supplement vitamin type ginkgo milk)

[0039] Strengthen the health care function of ginkgo and supplement vitamin formula as follows: first add 1% β-cyclodextrin of the total amount of ginkgo protein to the obtained ginkgo protein hydrolyzate, keep warm for 3 hours to remove bitterness, add water 5 times as much as the ginkgo protein hydrolyzate, and add β-cyclodextrin - Ginkgo biloba extract 3% embedded in cyclodextrin (the main active ingredients are ginkgo flavonoids and ginkgolides), plus 0.1% multivitamin (containing: vitamin K, vitamin E, vitamin D, vitamin A, thiamine hydrochloride sodium ascorbate, riboflavin, vitamin B6, niacinamide, niacin, magnesium ascorbyl phosphate, hydroxocobalamin hydrochloride), 8% sucrose, 0.1% citric acid, peanut protein powder 1 %, 0.1% of frankincense essence, 0.05% of whitening agent, 0.05% of ethyl maltol, 0.1% of monoglyceride: sucrose ester mixed...

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PUM

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Abstract

The invention discloses a gingko protein source beverage manufacturing method and a beverage manufactured by the method. Firstly, pure gingko kernel homogenate is obtained; secondly, suspension is obtained after starch in the homogenate is settled, and the suspension is settled by a starch settling method to obtain gingko protein; and thirdly, the obtained protein is baked, homogenized, enzymatically hydrolyzed, blended and sterilized to obtain the gingko protein source beverage.

Description

technical field [0001] The invention relates to a preparation method of ginkgo protein source beverage and the prepared beverage. Background of the invention [0002] Ginkgo biloba, also known as ginkgo, is a unique and rare fruit in my country. Ginkgo fruit has a long history of edible and medicinal use in my country, and our people have accumulated rich and valuable historical experience in the long-term use of ginkgo fruit. According to the "Compendium of Materia Medica": Ginkgo fruit has medicinal functions such as "warming the lungs when eaten cooked, nourishing qi, relieving asthma and cough, reducing stool, and stopping white turbidity; eating raw food reduces phlegm, disinfects and kills insects. Modern scientific research shows that: Ginkgo nuts Contains a variety of nutrients, including 55% water, 30-35% starch, 5-6.4% protein, 2-2.4% fat, 0.87-1.1% sugar, multivitamins and trace elements, as well as ginkgolic acid, ginkgool, etc. A variety of physiologically act...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/52A23L1/30A23L1/302A23L1/304A23L1/303A23L33/15A23L33/155
Inventor 李奇峰栾云鹏杨云段为钢欧阳竞锋
Owner 李奇峰
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