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Method for preparing functional gingko fermented beverage

A fermented beverage and functional technology, which is applied in the field of preparation of functional ginkgo fermented beverages, can solve the problems of narrow development and utilization of ginkgo, and achieve the effects of low production cost, stable strain quality, and short strain formation cycle

Active Publication Date: 2016-11-09
宜兴食品与生物技术研究院有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, ginkgo is mainly used in medicinal diet and dishes, and it is also processed into canned food, ginkgo paste, ginkgo powder and other products. The research scope of the development and utilization of ginkgo is still very narrow. Therefore, the development of ginkgo beverage has great practical significance

Method used

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  • Method for preparing functional gingko fermented beverage

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] 1. Preparation of ginkgo enzymatic solution: Weigh 30g of ginkgo powder, add water and stir at a ratio of 1:10 to solid-liquid ratio; Ginkgo powder is gelatinized and liquefied at the same time, stirred properly, taken out after 20 minutes in water bath; cooled to about 55°C, adding glucoamylase at an amount of 1350U / g ginkgo powder, and adding neutral protease at an amount of 800U / g ginkgo powder, Shake the water bath at 55°C for 3 hours, take it out, centrifuge and filter to obtain the ginkgo enzymatic hydrolyzate, boil and sterilize for 30 minutes and set aside.

[0024] 2. Activation of bacterial classification: insert the preserved bacterial classification Gluconacetobacter L4 into the acetic acid bacteria culture solution (glucose 100g / L, yeast extract 10g / L) with inoculum size 5%, at 30 ℃, 150rpm rotating speed Activation in a shaker incubator for 2 days.

[0025] 3. Preparation of seed liquid: Inoculate the activated Gluconacetobacter L4 in Ginkgo biloba hydrol...

Embodiment 2

[0028] 1. Preparation of ginkgo enzymatic solution: Weigh 30g of ginkgo powder, add water and stir at a ratio of 1:10 to solid-liquid ratio; Ginkgo powder is gelatinized and liquefied at the same time, stirred properly, taken out after 20 minutes in water bath; cooled to about 55°C, adding glucoamylase at an amount of 3900U / g ginkgo powder, and at the same time adding 1600U / g ginkgo powder, at 55°C Take it out after oscillating in a water bath for 3 hours, centrifuge and filter to obtain the ginkgo enzymatic hydrolyzate, boil and sterilize for 30 minutes and set aside.

[0029] 2. Activation of bacterial classification: insert the preserved bacterial classification Gluconacetobacter L4 into the acetic acid bacteria culture solution (glucose 100g / L, yeast extract 10g / L) with inoculum size 5%, at 30 ℃, 150rpm rotating speed Activation in a shaker incubator for 2 days.

[0030] 3. Preparation of seed solution: Inoculate the activated Gluconacetobacter L4 in Ginkgo biloba hydroly...

Embodiment 3

[0033] 1. Preparation of ginkgo enzymatic solution: Weigh 30g of ginkgo powder, add water and stir at a solid-to-liquid ratio of 1:10; Ginkgo powder is gelatinized and liquefied at the same time, stirred properly, taken out after 20 minutes in water bath; cooled to about 55°C, adding glucoamylase at an amount of 3900U / g ginkgo powder, and at the same time adding 1600U / g ginkgo powder, at 55°C Take it out after oscillating in a water bath for 3 hours, centrifuge and filter to obtain the ginkgo enzymatic hydrolyzate, boil and sterilize for 30 minutes and set aside.

[0034]2. Activation of strains: Insert the preserved strain Gluconacetobacter L4 into the acetic acid bacteria culture solution with an inoculum size of 5%, and insert Dekkerya heterozygous yeast into the yeast culture solution with an inoculum size of 2%, at 30°C, 150rpm Activation 2d in a shaker incubator at high speed.

[0035] 3. Preparation of seed solution: Inoculate the activated Gluconacetobacter L4 and Dek...

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Abstract

The invention discloses a method for preparing a functional gingko fermented beverage and belongs to the technical field of fermented beverages. Gingko enzymatic hydrolysate is obtained through enzymolysis pretreatment of gingko, and symbiotic fermentation is conducted through compounding of gluconacetobacter and dekkera anomala according to a certain ratio with the gingko enzymatic hydrolysate as a fermentation substrate, so that the functional gingko fermented beverage is prepared. The beverage prepared with the method has rich nutrients and has detoxifying, cancer resisting and other physiological functions, the cost of raw materials is low, production process is simple, and the beverage is a novel healthcare fermented beverage with extremely high development potential.

Description

technical field [0001] The invention relates to a preparation method of a functional ginkgo fermented beverage, which belongs to the technical field of fermented beverages. Background technique [0002] Ginkgo biloba, also known as ginkgo, has a sweet taste, a fragrant and waxy taste, and a fresh taste. It has been used as a dietotherapy, nourishing, and health food for more than 1,000 years. Ginkgo is rich in nutrients such as ginkgolic acid, ginkgophenol, ginkgo alcohol, ginkgoxanthin, ginkgo brass, protein, fat, carbohydrates, rich minerals, vitamins, and effective ingredients such as lactone and polypentyl alcohol. It has anti-oxidation, anti-aging, anti-tumor and anti-platelet activating factor effects, and is clinically used to treat coronary heart disease, angina pectoris, and cerebrovascular diseases. my country is the birthplace of ginkgo, which is rich in resources, large in raw material output, and cheap in price. At present, ginkgo is mainly used in medicinal d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38
CPCA23L2/382
Inventor 王淼邓莉川闫华李秋平姜晓宇王秀婷
Owner 宜兴食品与生物技术研究院有限公司
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