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Method for preparing gingko fermented active lactobacillus beverage

A technology of active lactic acid bacteria and lactic acid bacteria, which is applied in dairy products, milk preparations, applications, etc., can solve problems such as the preparation method of active lactic acid bacteria beverages fermented by ginkgo biloba, and achieve the effects of uniform and delicate tissue, rich nutrition, and broad market prospects

Pending Publication Date: 2020-09-22
JIANGSU AGRI ANIMAL HUSBANDRY VOCATIONAL COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But there is no report on the preparation method of ginkgo fermented active lactic acid bacteria beverage

Method used

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  • Method for preparing gingko fermented active lactobacillus beverage
  • Method for preparing gingko fermented active lactobacillus beverage
  • Method for preparing gingko fermented active lactobacillus beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0060] (1) Ginkgo fruit selection

[0061] Select high-quality fresh ginkgo fruit, requiring uniform and moderate size, white and bright color, plump flesh, nearly oval shape, no pests, no rot and mildew, rinse with clean water to remove residues of impurities.

[0062] (2) Shelling

[0063] Crack the selected ginkgo fruit along the middle seam with a small hammer, with moderate force, try to ensure that the ginkgo fruit can be completely separated from the shell, and remove the inner testa for later use.

[0064] (3) Cook and remove the core

[0065] Put the ginkgo fruit with the shell and inner testa removed in a steamer, steam for 1.5-2 hours, take it out and let it cool, and remove the core inside the ginkgo fruit to reduce the toxicity of the ginkgo fruit.

[0066] (4) beating

[0067] Ginkgo beating is performed at a ratio of 1:3 (mass ratio) of material to water, and high-speed beating is performed with a tissue masher for 1 to 2 minutes to form a stable and uniform sl...

Embodiment 2

[0087] (1)~(5) are the same as embodiment 1

[0088] (6) According to 10% ginkgo pulp enzymatic hydrolysis solution (material-to-water ratio 1:3), 3% whole milk powder (Guangming brand), 0.05% compound stabilizer (hydroxypropyl distarch phosphate: xanthan gum: melon Seoul gum=3:1:1 (mass ratio) and 30% purified water (mass ratio) ingredients.

[0089] First mix the ginkgo pulp enzymatic solution and pure water and heat to 60-70°C, then slowly add the weighed milk powder and stir until completely dissolved in it, and finally add the weighed compound stabilizer while stirring, so that It is quickly dispersed and dissolved. Stir until the slurry is completely uniform without undissolved matter.

[0090] (7)~(8) are the same as embodiment 1

[0091] (9) Inoculation fermentation

[0092] Add the cooled material to 0.03% lactic acid bacteria freeze-dried bacterial powder (Chr. After ~6 hours, the titrated acidity reaches 75~80 0 Take it out and store it in a refrigerator at 0-...

Embodiment 3

[0096] (1)~(5) are the same as embodiment 1

[0097] (6) According to 14% ginkgo pulp enzymatic hydrolysis solution (material-to-water ratio 1:3), 5% whole milk powder (Bright brand), 0.2% compound stabilizer (hydroxypropyl distarch phosphate: xanthan gum: melon Seoul gum=3:1:1 (mass ratio) and 30% purified water (mass ratio) ingredients.

[0098] First mix the ginkgo pulp enzymatic solution and pure water and heat to 60-70°C, then slowly add the weighed milk powder and stir until completely dissolved in it, and finally add the weighed compound stabilizer while stirring, so that It is quickly dispersed and dissolved. Stir until the slurry is completely uniform without undissolved matter.

[0099] (7)~(8) are the same as embodiment 1

[0100] (9) Inoculation fermentation

[0101] Put the cooled material into 0.05% lactic acid bacteria freeze-dried bacterial powder (Chr. After ~6 hours, the titrated acidity reaches 75~80 0 Take it out and store it in a refrigerator at 0-4°...

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Abstract

The invention discloses a method for preparing a ginkgo fermented active lactobacillus beverage. The method comprises a plurality of processes of ginkgo selection, shelling, steaming and coring, pulping, enzymolysis, batching, grinding and homogenizing, sterilization and cooling, inoculation fermentation, blending, filling, refrigeration, inspection, finished products and the like. The invention also discloses a formula of the ginkgo fermented active lactobacillus beverage prepared by the method. According to the invention, on the basis of preparing ginkgo fermented milk, the ginkgo fermentedactive lactobacillus beverage with uniform and fine tissue, smooth and palatable mouthfeel, rich nutrition and ginkgo flavor is developed by compounding and blending the ginkgo fermented milk with purified water and a stabilizer according to a proper proportion, the product can meet growing health consumption demand of people, has a wide market prospect, and provides a new way for enriching activelactic acid bacteria beverage varieties and promoting the development and utilization of the ginkgo.

Description

technical field [0001] The invention specifically relates to a ginkgo fermented active lactic acid bacteria beverage and a preparation method thereof. Background technique [0002] Taizhou area has always been rich in ginkgo (the kernel of Ginkgo biloba L.), and Taixing City under its jurisdiction is well-known as the "Hometown of Ginkgo". It is the highest in the country and enjoys the reputation of "No. 1 Ginkgo City" in China. Ginkgo fruit (ginkgo fruit) is rich in starch, protein, fat, sugar, crude fiber, minerals, multivitamins, ginkgolic acid, ginkgo phenol, five-carbon polysaccharide, liposterol and other ingredients, and has anti-oxidation, blood fat-lowering, regulating Immunity and other effects. Modern medical research shows that ginkgo also has the functions of unblocking blood vessels, improving brain function, delaying brain aging in the elderly, enhancing memory ability, treating Alzheimer's disease and cerebral blood supply insufficiency. [0003] After co...

Claims

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Application Information

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IPC IPC(8): A23C9/13
CPCA23C9/1315
Inventor 徐海洋姚芳王海波王佳稳陆施萌
Owner JIANGSU AGRI ANIMAL HUSBANDRY VOCATIONAL COLLEGE
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