Production method and application of concentrated black ginkgo biloba kernel juice

Abstract

The present invention specifically discloses a production method and an application of concentrated black ginkgo biloba kernel juice. A specific scheme is as follows: clean ginkgo biloba kernels are ground into a paste, water at 3-5 times is added, the material is stirred evenly, the stirred material is heated to 95-100 DEG C, an incubation is conducted for 3-4 hours, then a temperature is adjusted to be 85-90 DEG C, an incubation is conducted for 48-60 hours, then a temperature is adjusted to be 30-35 DEG C, a still putting is conducted for 24 hours, a filter pressing is conducted to obtain afiltrate, a precipitant is added into the filtrate, the material is stirred evenly, the stirred material is placed in an environment at 2-4 DEG C for 24-48 hours to be precipitated, the material is filtered to obtain a clarified juice, then the clarified juice is subjected to a high-speed centrifugation separation, the separated material is subjected to a refined filtration using filtering membranes at 0.22 [mu]m to obtain black ginkgo biloba kernel juice, and then the black ginkgo biloba kernel juice is concentrated at a temperature of 40-60 DEG C and a vacuum degree of 0.065-0.1 MPa to a ratio of 1 / 4 to 1 / 2 to prepare the concentrated black ginkgo biloba kernel juice product. The product is used as accessory materials for wine, soft drinks, seasoning products and nutritional supplements, has unique flavor and rich ginkgo biloba kernel nutritional efficacies, and provides more convenient and direct raw material selections for the application of the black ginkgo biloba kernels.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a production method and application of concentrated black ginkgo juice. Background technique [0002] The fruit of Ginkgo biloba is called ginkgo, which has important medicinal value and is a fruit with rich nutrition and both medicine and food. Modern pharmacological studies have shown that ginkgo has physiological effects such as lowering serum cholesterol, increasing coronary flow, improving cerebral circulation, relieving pain, relaxing bronchi and inhibiting bacteria. [0003] Ginkgo contains 62.4-67% starch, 11.3% protein, 5.% sucrose, 1.1% reducing sugar, 0.26% nuclear protein and 3% minerals; Ginkgo contains 17 kinds of amino acids, the total amount is 10.77%, of which 7 are essential amino acids for human body 3.42% of the amino acid content, accounting for 31.8% of the amino acid content, 9 medicinal amino acids, 7.25% of the total amino acid content, 67.3% of the total ...

AI Technical Summary

Problems solved by technology

[0004] Chinese patents CN102318847A, CN102907714A and other patent documents disclose several methods and equipment for producing black ginkgo nuts. This type of technology is to use ginkgo nuts as basic raw materials for production and processing, and the product is also whole ginkgo nuts. If processing To make raw materials suitable for food and industrial use, it also needs to go through decoction, decoction, concentration and other processes; in addition, this kind of technology must use a specially made fermentation room or an incubator with temperature and humidity control for production; at the same time, the production Long cycle, time-consuming, high energy consumption, high production cost