CN1097565A - Gingko seed beverage and preparation method thereof - Google Patents
Gingko seed beverage and preparation method thereof Download PDFInfo
- Publication number
- CN1097565A CN1097565A CN93111579A CN93111579A CN1097565A CN 1097565 A CN1097565 A CN 1097565A CN 93111579 A CN93111579 A CN 93111579A CN 93111579 A CN93111579 A CN 93111579A CN 1097565 A CN1097565 A CN 1097565A
- Authority
- CN
- China
- Prior art keywords
- ginkgo
- milk powder
- sugar
- seed beverage
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013361 beverage Nutrition 0.000 title claims abstract description 17
- 244000194101 Ginkgo biloba Species 0.000 title claims description 12
- 238000002360 preparation method Methods 0.000 title abstract description 6
- 239000007788 liquid Substances 0.000 claims abstract description 21
- 241000218628 Ginkgo Species 0.000 claims abstract description 18
- 235000011201 Ginkgo Nutrition 0.000 claims abstract description 18
- 235000008100 Ginkgo biloba Nutrition 0.000 claims abstract description 18
- 239000000843 powder Substances 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 235000013336 milk Nutrition 0.000 claims abstract description 15
- 239000008267 milk Substances 0.000 claims abstract description 15
- 210000004080 milk Anatomy 0.000 claims abstract description 15
- 235000000346 sugar Nutrition 0.000 claims abstract description 11
- 239000011435 rock Substances 0.000 claims abstract description 10
- HDSBZMRLPLPFLQ-UHFFFAOYSA-N Propylene glycol alginate Chemical compound OC1C(O)C(OC)OC(C(O)=O)C1OC1C(O)C(O)C(C)C(C(=O)OCC(C)O)O1 HDSBZMRLPLPFLQ-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000000770 propane-1,2-diol alginate Substances 0.000 claims abstract description 9
- 235000010409 propane-1,2-diol alginate Nutrition 0.000 claims abstract description 9
- 238000003756 stirring Methods 0.000 claims abstract description 9
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims abstract description 5
- 238000003860 storage Methods 0.000 claims abstract description 5
- 239000006188 syrup Substances 0.000 claims abstract description 5
- 235000020357 syrup Nutrition 0.000 claims abstract description 5
- 229930006000 Sucrose Natural products 0.000 claims abstract description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 30
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 10
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims description 10
- 108010009736 Protein Hydrolysates Proteins 0.000 claims description 10
- 235000013312 flour Nutrition 0.000 claims description 10
- 239000003531 protein hydrolysate Substances 0.000 claims description 10
- 235000014102 seafood Nutrition 0.000 claims description 10
- 235000021552 granulated sugar Nutrition 0.000 claims description 7
- 239000003651 drinking water Substances 0.000 claims description 6
- 235000020188 drinking water Nutrition 0.000 claims description 6
- 238000012856 packing Methods 0.000 claims description 6
- 239000000047 product Substances 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 239000003814 drug Substances 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 2
- 235000013402 health food Nutrition 0.000 abstract description 2
- 238000002156 mixing Methods 0.000 abstract description 2
- 238000003672 processing method Methods 0.000 abstract description 2
- 238000007789 sealing Methods 0.000 abstract 1
- LELOWRISYMNNSU-UHFFFAOYSA-N hydrogen cyanide Chemical compound N#C LELOWRISYMNNSU-UHFFFAOYSA-N 0.000 description 2
- 206010002383 Angina Pectoris Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- -1 alcohol ester Chemical class 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- 150000004781 alginic acids Chemical class 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
Landscapes
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention belongs to nutritional health food and processing method technical field thereof, particularly beverage and preparation method thereof technical field.Contain ten kinds of materials such as a certain amount of ginkgo, milk powder, edible white sugar, rock sugar, propylene glycol alginate, water among the present invention.Through making ginkgo powder, dissolving milk powder, making syrup, feed liquid supervisor, with its mixing, heat, after the stirring, quiet storage, through high-pressure homogeneous coating-dividing sealing again, sterilizing to finished product.The present invention had both had the unique natural local flavor, and had special medicine, alimentary health-care function, scientifically prepared rationally, had kept the natural ginkgo effect fully.
Description
The present invention relates to a kind of nutritional health food and processing method technical field thereof, particularly beverage and preparation method thereof technical field.
The general beverage of China mainly be with the color and taste type serve as the main beverage of manufacturing have crystal formation, liquid etc., along with improving constantly of living standards of the people, people turn to not only fastidious color gradually but also develop to medicine, health care, nutrition direction from the requirement of color beverage.
The invention provides a kind of pure natural ginkgo local flavor that had both had peculiar flavour, and have the gingko seed beverage of special medicine, alimentary health-care function and scientific and reasonable preparation method thereof.
Now introduce technical scheme of the present invention in detail
The present invention is mainly formed by material stirring and processing such as ginkgo, water, in the gingko seed beverage by the ginkgo of 19-21%, 4-6% milk powder.4.5-6% eats white sugar, 2.8-3.5% rock sugar, 0.3% propylene glycol alginate, 2.8-3.5% malt flour, 3.5-4.5% protein hydrolysate, 0.02% citric acid, 0.0085% seafood (flavouring) mushroom liquid, 54.2%-62.4% drinking water composition.
The also adoptable technical scheme of the present invention is: the optimum content that contains various materials in the gingko seed beverage is ginkgo 20%, milk powder 4-6%, white granulated sugar 5%, rock sugar 4%, propylene glycol alginate fat 0.3%, protein hydrolysate 4%, malt flour 3%, citric acid 0.02%, seafood mushroom liquid 0.0085%, drinking water 57%.
Preparation method of the present invention is:
Content according to the described composition of claim 1 is dissolved in water milk powder, and white granulated sugar, rock sugar, propylene glycol alginate fat heating for dissolving are made syrup, malt flour, protein hydrolysate, citric acid, seafood mushroom liquid is added water make feed liquid through mixed dissolving; Ginkgo slurry, milk powder solution, syrup, feed liquid heated after mixed stir quiet storage after high-pressure homogeneous, its pressure is 17647 to 19631KPa packing again, seal, the sterilizing packing detects to finished product.
Advantage of the present invention:
The present invention has unique local flavor and medical, alimentary health-care function, this product contains 18 necessary seed amino acids of human body, and contain multiple inorganic matter, its processing and fabricating methodological science is reasonable, the natural effect that has kept ginkgo fully, have unique local flavor again, take for a long time and can reduce serum cholesterol, treatment angina cordis, cerebrovascular disease etc.
Now introduce embodiments of the invention:
Get ginkgo 19-21%, milk powder 4-6%, white granulated sugar 4.5-6%, rock sugar 3.5-4.5%, propylene glycol alginate fat 0.3%, malt flour 2.8-3.5%, protein hydrolysate 3.5-4.5%, citric acid 0.02%, seafood mushroom liquid 0.0085%, drinking water 54.2-62.4%.With the ginkgo nut decortication defibrination that shells; Milk powder is dissolved in water; Malt flour, protein hydrolysate, citric acid, seafood mushroom liquid are added water make feed liquid through mixed dissolving, more than four kinds of feed liquids mixed mutually, through allotment, homogeneous, packing, seal sterilization and promptly get gingko seed beverage.Said is with the meat micronizer defibrination of flavous ginkgo nut with the ginkgo nut decortication defibrination that shells, and separates through centrifuge again, the at room temperature quiet storage of feed liquid four hours, under 40-60 ℃ of acid condition, stirred two hours, decompose hydrogen cyanide and reach the detoxification purpose promptly.Said milk powder being dissolved in water, is exactly by milk powder consumption in the prescription, adds qualified drinking water, the stirring and dissolving that can dissolve milk powder fully.Said white granulated sugar, rock sugar, propylene glycol alginate are added water sugaring slurry, in sugar dissolving kettle, add water exactly and be heated to 85-90 ℃, drop into the white granulated sugar of recipe quantity, do not stop after the dissolving fully to stir, the recipe quantity rock sugar that adds grating, third alcohol ester of alginic acid, dissolving is promptly fully.Said promptly is exactly malt flour, protein hydrolysate, citric acid, the seafood mushroom liquid in will writing out a prescription with malt flour, protein hydrolysate, citric acid, the mixed dissolving of seafood mushroom liquid, adds a certain amount of qualified water and stirs dissolving fully.Said above-mentioned four kinds of feed liquids are mixed mutually, through allotment, homogeneous, packing, seal and get product, exactly above-mentioned four kinds of feed liquids that prepare, put in the allotment pot, add the requirement qualified water, qualified water preferably adopts Luxi County's spring, heat temperature raising to 85 ℃, fully stirring and evenly mixing, quiet storage moves to after 4 hours in the high-pressure homogeneous pot, carry out high-pressure homogeneously, homogenization pressure is 17647-19631KPa, and the emulsion behind the homogeneous is through being up to the standards, the automatic packer packing, divide and install in the pop can of cleaning and sterilizing, automatically seal continuously, kept in the boiling water 10-15 minute, the sterilizing gingko seed beverage that gets product.
Claims (3)
1, a kind of gingko seed beverage is mainly formed by material stirring and processing such as ginkgo, water, it is characterized in that in the gingko seed beverage ginkgo by 19-21%, 4-6% milk powder.4.5-6% eats white sugar, 2.8-3.5% rock sugar, 0.3% propylene glycol alginate, 2.8-3.5% malt flour, 3.5-4.5% protein hydrolysate, 0.02% citric acid, 0.0085% seafood (flavouring) mushroom liquid, 54.2%-62.4% drinking water composition.
2,, it is characterized in that the optimum content of various materials is ginkgo 20%, milk powder 4-6%, white granulated sugar 5%, rock sugar 4%, propylene glycol alginate fat 0.3%, protein hydrolysate 4%, malt flour 3%, citric acid 0.02%, seafood mushroom liquid 0.0085%, drinking water 57% in the gingko seed beverage according to the described gingko seed beverage of claim 1.
3, a kind of process of making the described gingko seed beverage of claim 1, it is characterized in that the ginkgo nut decortication defibrination that shells, milk powder is dissolved in water, white granulated sugar, rock sugar, propylene glycol alginate fat heating for dissolving are made syrup, malt flour, protein hydrolysate, citric acid, seafood mushroom liquid are added water make feed liquid through mixed dissolving; Ginkgo slurry, milk powder solution, syrup, feed liquid heated after mixed stir quiet storage after high-pressure homogeneous, its pressure is 17647 to 19631KPa packing again, seal, sterilizing is to finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93111579A CN1097565A (en) | 1993-07-17 | 1993-07-17 | Gingko seed beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93111579A CN1097565A (en) | 1993-07-17 | 1993-07-17 | Gingko seed beverage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1097565A true CN1097565A (en) | 1995-01-25 |
Family
ID=4989348
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN93111579A Pending CN1097565A (en) | 1993-07-17 | 1993-07-17 | Gingko seed beverage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1097565A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1331405C (en) * | 2005-07-12 | 2007-08-15 | 浙江大学 | Ginkgo sour milk, and its processing art |
| CN102119754A (en) * | 2010-12-08 | 2011-07-13 | 林水年 | Gingko milk tea and preparation technique thereof |
| CN103651801A (en) * | 2013-12-02 | 2014-03-26 | 南通双和食品有限公司 | Nut and lactobacillus compound beverage |
-
1993
- 1993-07-17 CN CN93111579A patent/CN1097565A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1331405C (en) * | 2005-07-12 | 2007-08-15 | 浙江大学 | Ginkgo sour milk, and its processing art |
| CN102119754A (en) * | 2010-12-08 | 2011-07-13 | 林水年 | Gingko milk tea and preparation technique thereof |
| CN102119754B (en) * | 2010-12-08 | 2013-03-06 | 林水年 | Gingko milk tea and preparation technique thereof |
| CN103651801A (en) * | 2013-12-02 | 2014-03-26 | 南通双和食品有限公司 | Nut and lactobacillus compound beverage |
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| Date | Code | Title | Description |
|---|---|---|---|
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |