CN102613350B - Ginkgo biloba garlic and white tea composite particle beverage - Google Patents

Abstract

The invention discloses a ginkgo biloba garlic and white tea composite particle beverage, which is prepared from the following ingredients in percentage by weight: 1 to 5 percent of ginkgo biloba leaf extracts, 1 to 4 percent of black garlic juice, 1 to 5 percent of white tea extracts, 80 to 85 percent of ginkgo kernel juice and the balance auxiliary materials. The ginkgo biloba leaf, the ginkgo kernel, the black garlic and the white tea are regarded as natural antioxidant food materials, and great application prospects are realized when the ginkgo biloba leaf, the ginkgo kernel, the black garlic and the white tea are combined for preparing the novel health-care composite beverage. The mouth feeling and the taste of the product provided by the invention are good, and convenience is provided for the selection by people. The white tea is matched and added in the product, the property is cool, the detoxification, heat clearing and fire reducing effects are realized, and the ginkgo biloba garlic and white tea composite particle beverage is suitable for being selected by people in summer.

Description

The white tea composite particles of a kind of ginkgo garlic beverage

Technical background

The invention belongs to the beverage processing field, relate to a kind of beverage, particularly a kind of particle beverage formed by food containing gingko almond, black garlic, white tea.

Background technology

Along with social progress and the raising of people's living standard, people are to healthy serious hope and more and more higher to the requirement of quality of life, utilize beverage/food to improve health of people, strengthen an urgent demand that people's physique has become people, it possesses convenience and practicality.But with regard to tea-drinkings such as the green tea of current market supply, black tea, only be to provide that people quench one's thirst, the demand of relieving summer-heat, for functional beverage, also be in the elementary process segment, its product efficacy is not outstanding, not obvious, without characteristic.In real people's life, pursue a kind of beverage with composite health care function, and mouthfeel is good, the product of instant again of having good taste simultaneously.Purpose of the present invention is exactly, for solving this demand, ginkgo leaf, gingko benevolence, black garlic are combined to a kind of compound beverage with health-improving with white tea.

Summary of the invention

Horn of plenty tea beverage produce market, improve such product quality, the demand of popularization and improvement people to the tea-drinking health product, improve human absorptivity and product health-care efficacy, the object of the present invention is to provide the white tea composite particles of a kind of functional instant type ginkgo garlic drink.

Realize that technical scheme of the present invention is: the white tea composite particles of a kind of ginkgo garlic beverage, it is characterized in that, this beverage is prepared from by the raw material of following percentage by weight: ginkgo biloba p.e 1 ~ 5%, black garlic juice 1 ~ 4%, Ramulus et Folium Mussaendae Pubescentis extract 1 ~ 5%, gingko benevolence juice 80 ~ 85%, surplus is auxiliary material.

Auxiliary material described above is white sand Icing Sugar, maltodextrin, methylcellulose and citric acid, and its ratio is the white sand Icing Sugar: maltodextrin: methylcellulose: citric acid=1:1:(0.25 ~ 0.5): (0.025 ~ 0.05).

White tea described above, can select the white tea of commercially available finished product.

In ginkgo leaf, nutrient composition content is very abundant, in butt, in ginkgo leaf, contains protein 10.9 ~ 15.5%, total reducing sugar 7.38% ~ 8.69%, reduced sugar 4.64% ~ 5.63%, vitamin C 66.78 ~ 127.20mg/100g, vitamin E 6.17 ~ 8.05mg/100g.Functional component in ginkgo leaf mainly contains chromocor compound, interior lipoid substance, organic acid, phenolic acid, alkyl phenolic acid and alkyl phenol acids, poly-isoamyl alcohol and polysaccharides from ginkgo biloba etc., to from ginkgo leaf, isolating 46 kinds of flavone compounds so far, comprise several classes such as flavonoid glycoside, flavone aglycone, biflavone, cinnamic acid ester flavonoid glycoside and catechin.Flavones ingredient in ginkgo leaf is powerful free radical scavenger, it is again regulation of blood vessels agent, anti-angiogenic suppository and metabolism Reinforcing agent simultaneously, can also prevent the film disorder that free radical and platelet activating factor (PAF) cause, have certain effect for anti-ageing.Show after deliberation, ginkgo biloba p.e can prevent people's myocardial infarction, has and reduces blood pressure and the functions such as blood fat.Bilobalide has neuroprotective and antioedematous effect, and senile dementia is had to unusual curative effect.Total Ginkgo Flavone-Glycoides can increase human body SOD activity level, transfers the anti-tumor capacity of body inherence, and anti-curing oncoma is had to certain meaning.Ginkgo biloba p.e, for preventing and treating coronary heart diseases and angina pectoris, cranial vascular disease, brain disorder, brain injury sequelae and anti-ageingly all producing effect, extracts ginkgo leaf at present in the world, and extract is quite active for the developmental research of functional food.

Gingko benevolence is that ginkgo nut divests shell and removes the clean kernel of meat kind skin, similar to ginkgo leaf character, contains terpene, phenols, trace element, amino acid ex hoc genus anne the active ingredients such as compound, has plurality of health care functions.The chemical composition of ginkgo nut: gingko benevolence is starch-containing 62.4% ~ 67%, protein 11.3%, fat 2.6%, sucrose 5.2%, reduced sugar 1.1%, nucleoprotein 0.26% and mineral matter 3%.In addition, it also contains a certain amount of phenol and phenolic acid compound and a small amount of steroidal compounds.In gingko, contain 17 seed amino acids, total amount is 10.77%, wherein essential amino acid is 7 kinds, and content is 3.42%, accounts for 31.8% of total amino acid content, 9 kinds, drug effect amino acid, content is 7.25%, accounts for 67.3% of total amino acid content, 4 kinds of semi-dispensable amino acids, content is 1.33%, accounts for 12.3% of total amino acid content.Modern medicine study proves, gingko has the serum cholesterol of reduction, increases coronary flow, improves the brain circulation, spasmolysis, lax bronchus and the physiologically active such as antibacterial.After ginkgo leaf, in the world gingko is extracted, and extract is also quite active for the developmental research of medicine, functional food.

Black garlic is to adopt fermentation and ageing method to process uncooked garlic; in the pungent of having removed garlic and stink; improved again the product of the health care of garlic; black garlic has not only retained contained abundant amino acid, vitamin, the trace element of living garlic; has broad-spectrum bactericidal action; the health cares such as cardiovascular system protective effect, antioxidation and antitumaous effect, and eliminated to the full extent the not pungent and stink of acceptant uncooked garlic of people.By fermentation with slaking after black garlic, the physiologically active ingredient content such as its polyphenol, 4,5,9-trithiadodeca-1,6,11-triene 9-oxide, S-pi-allyl-cysteine increase, the health cares such as cardiovascular system protective effect, antitumaous effect, antioxidation and elimination fatigue effect strengthen.Black garlic is as the raw material of drink and food processing, by Japan at first start by black garlic product for two generation deep processed product, Japan Patent Te Open 2006-149325 discloses paste food and the manufacture method thereof of utilizing black garlic, and this technology adopts water, honey, vinegar, wine, wet goods condiment will deceive garlic and be modulated into paste food; Japan Patent Te Open 2007-151436 discloses water and water-miscible organic solvent is prepared into the method for deceiving garlic extraction liquid, and by the method for the black garlic powder of the methods such as drying, pulverizing preparation, black garlic extract and black garlic powder can be used in beverage, food, medicine, but this invention does not relate to concrete beverage, food, medical production technology and product; The special Open 2008-44885 of Japan Patent discloses and has prevented from tired taking constituent and preventing tired oral preparations, will deceive garlic and ginseng share, to increase its tired prophylactic function.The patent publication No. of applicant is that the patent of invention " preparation method of a kind of black garlic " of CN102204659A is characterized in that adding yoghurt first at 20 ~ 25 ℃, to ferment in uncooked garlic rice, move into again in fermenting cellar, design temperature is 75 ~ 85 ℃, humidity is under the condition of 75 ~ 100% fermentations, activate the inherent enzyme of garlic, make garlic carry out spontaneous fermentation, obtain black garlic product.The black garlic of using in the white tea composite beverage of ginkgo garlic of the present invention is the black garlic product of prior art.

Health-care effect and the drug action of tealeaves to human body, be the comprehensive function of number of chemical composition in tealeaves, but its main active component is the catechin compounds in Tea Polyphenols.The tea catechin compounds is the grabber of free radical, and the liberty base namely can constantly produce in the normal physiological situation in body, also constantly removes, and to reach some materials of balance, these materials have active oxygen (O-) and hydroxy (OH-) etc.Because pathological factor and environmental factor make in body free-radical generating too much, or can not remove in time and gather in vivo, causing the accumulation of interior free yl.The radical pair large biological molecule can produce toxicity, the unrighted acid generation lipid peroxidation on cell membrane particularly, this peroxidating has toxicity, showing as immunologic function descends and is easy to occur infect---various inflammation, autoimmune disease, Cancer, angiocardiopathy, easily aging etc.So free radical is the arch-criminal who threatens human health, tea catechin has the good efficacy of removing free radical, and tea is natural plant product, is desirable health beverages.According in recent years clinic study, further prove, that the catechin in Tea Polyphenols has is anti-oxidant, radiation proof, lipopenicillinase, anticancer, anti-ageing and other effects.

White tea, belong to slight fermented tea, is the special treasure in China's teas.Because of its one-tenth, sample tea and mostly be the bud head, full slope pekoe, gain the name like snow as silver.The characteristics of white tea method for making are the activity of destructive enzyme neither, not accelerating oxidation effect again, and keep milli perfume (or spice) to manifest, soup is delicious refreshing.White tea, element is treasure in tea, with a long history, the appearance of its elegant name of a young woman, existing more than 880 years so far, Song Huizong (Zhao Ji) is in " grand sight tea opinion ", and have the white tea of a joint monograph to say: " white tea, do for oneself a kind of, different from normal tea.It applies and explains, and its leaf jade-like stone is thin, between the woods precipice, accidentally bears, though impersonal force can cause.The person of having, but four or five; Survivor, but one or two strains; Institute makes and terminates in two or three hips (Kua).Bud English is few, outstanding difficult steams roasting, and Tang Huoyi loses and become and be Chang Pin.Must manufacture precise and tinyly, fortune degree is proper, in the table clear thorough as jade at uncut jade, its nothing and human relations are also.Shallow roasting also has it, but product are too late ".The white tea of " grand sight tea opinion " inner theory, be the wild white tea originated in the phase on Yu Bei tea hill, Beiyuan, not identical with white tea method for making now.White tealeaves complexion pool is sea spray, and blade back spreads all over white fine hair; Fragrant milli is aobvious, delicious alcohol; The soup look apricot yellow is or orange limpid; Light gray at the bottom of leaf, vein is micro-red.Its property is refrigerant, removing toxic substances is arranged, bring down a fever, fall effect of fire, is good drink in summer.

White tea, except having the nutritional labeling in green tea, be characterized in that the free amine group content of Bai Chazhong is higher.The interferon secretory volume that can make the blood of human body immunocyte of having tea increases by 500, this is because the material of a kind of being called " theanine " is arranged in tealeaves, this theanine is decomposed into ethamine in the human liver, and the humoral immunity cell that ethamine can be transferred " gamma-delta T shape cell " by name promotes the secretion of interferon, and interferon to be human body resist infection " chemical defence line ", therefore can improve the ability that human body is resisted extraneous infringement.The content of common tealeaves Free Amino Acids only has 2%-4%, and wherein theanine accounts for the 50%-60% of total amino acid content.And white tea is a kind ofly by low temperature, to cause the chlorophyll disappearance and the genetic variant that produces, be the Instinctive cultivar in tealeaves, China various places all are found.Be that free aminoacid content in white tea of spring is general all more than 6%, high person even reaches 9%, the white tea of Anji County, Zhejiang Province for example, and its theanine content exceeds 1-2 doubly than general tealeaves, suffices to show that the various health-care efficacies that white tea has.

Methylcellulose: methylcellulose application in the present invention, purpose is because glucide in product of the present invention is more, methylcellulose is a kind of adhesive preferably, and finished product is inclined to without hardening in storage process, can makes again its particle when Instant Drinks, improve Beng Xie ∕ dissolution rate simultaneously.

In sum, ginkgo leaf, gingko benevolence, black garlic, white tea are considered to respectively natural antioxidant food material, and therefore, it is combined to the novel health-care composite beverage of preparation great application prospect.

Beneficial effect

Product of the present invention combines a kind of composite particles beverage with health-improving by ginkgo biloba p.e, black garlic juice, Ramulus et Folium Mussaendae Pubescentis extract, gingko benevolence inspissated juice and auxiliary material, mouthfeel, samples, and selects convenience is provided to people.Product of the present invention is with addition of white tea, and its property is refrigerant, removing toxic substances is arranged, bring down a fever, fall effect of fire, and suitable people selected in summer.

The specific embodiment

The present invention is described in further detail below in conjunction with embodiment and embodiment, but they are not limitation of the invention.

The preparation method of the white tea composite particles of above-mentioned ginkgo garlic beverage is characterized in that step is made in the following order:

(1) batching: press ginkgo biloba p.e 1 ~ 5%, black garlic juice 1 ~ 4%, Ramulus et Folium Mussaendae Pubescentis extract 1 ~ 5%, gingko benevolence juice 80 ~ 85%, surplus is equipped with auxiliary material white sand Icing Sugar, maltodextrin, methylcellulose and citric acid, and its ratio is the white sand Icing Sugar: maltodextrin: methylcellulose: citric acid=1:1:(0.25 ~ 0.5): (0.025 ~ 0.05);

(2) homogeneous: adopt the homogenization pressure of 35 ~ 45MPa to carry out evenly material with high pressure homogenizer;

(3) degassed: by material, be degassed in the concentration pan of 93.0 ~ 96.0KPa in vacuum, the large quantity of air of sneaking into while removing homogeneous,, can take the dish out of the pot during in 25% left and right when material moisture;

(4) moulding: will make into graininess through concentrated blank grain forming machine modeling, and cross 6 ~ 8 mesh sieves;

(5) dry: the particle blank is put into drying machine drying under the condition of 65 ~ 75 ℃ after entering dish, makes water content be less than 2%;

(6) packing: dry particle is sieved, remove powder, use the aluminium foil bag vacuum packaging, obtain the white tea composite particles of ginkgo garlic beverage product.

The preparation of ginkgo biloba p.e described above, is characterized in that, is to be made by following process steps:

(1) the fresh ginkgo leaf of getting after selection is rinsed well with clear water;

(2) then use 90 ~ 95 ℃ of heat treatments 1 minute, pull out and be cooled to rapidly normal temperature, add 0.1% ascorbic acid and 0.05% citric acid to carry out conservation treatment;

(3) with bruisher, ginkgo leaf is carried out to fragmentation again;

(4) lixiviate: by 1 kilogram of bright ginkgo leaf, adding concentration is 10 liters of 65% ethanol, in 50 ℃ of extractions 3.5 hours, filters with 350 order industrial filter cloths, obtains filtrate;

(5) Vacuum Concentration: adopt 55 ℃, vacuum 0.09MPa, be concentrated into 55 ~ 60% of leaching liquor concentration, obtain bright ginkgo leaf concentrated extracting solution; Standby.

The preparation of gingko benevolence juice described above, is characterized in that, made by following method:

(1) by the gingko broken shell, remove shell and endotesta and obtain clean gingko benevolence, with clear water, to rinse well, drop is moisture to the greatest extent;

(2) with serum pressing machine, squeeze three times, every 100 kilograms of gingko benevolence are just pressed and are obtained 15 ~ 20 kilograms of Normal juice, add for the second time 50 ~ 55 kilograms of pure water, add for the third time 35 ~ 40 kilograms of pure water, merge three times juice, and the sap rate of squeezing out is 110% left and right;

(3) get above-mentioned gingko benevolence juice and be heated to 95 ℃, add the edible gelatin of juice amount 2%, stir after 20 minutes, in 2 ℃ ~ 4 ℃ locate standing formation precipitation after, with 300 order industrial filter cloths filtrations, obtain clarifying gingko benevolence juice;

(4) concentrated: as to adopt 35 ~ 40 ℃, vacuum 0.05MPa, be concentrated into 50 ~ 55% of leaching liquor concentration, namely obtain gingko benevolence Normal juice inspissated juice; Standby.

Black garlic juice described above, is characterized in that, makes by following preparation method:

According to 1 kilogram of clean fermented black garlic, add 1 liter of pure water, with fiberizer, be polished into slurries, by slurry weight, add 0.05% ascorbic acid and 0.01% citric acid to protect, with 350 order nylon net filters, obtain black garlic juice; Standby.

Ramulus et Folium Mussaendae Pubescentis extract described above, is characterized in that, made by following preparation method:

(1) get white tea and pulverize into slightly end of 30 orders;

(2) extracting solution: after adding the pure water of 10 liters to soak 30 minutes according to 1 kilogram of extra dry white wine tea, then be heated to 65 ℃ of extractions 3 hours, filter with 200 order nylon cloths, obtain extract, its white tea filter residue adds the pure water of 5 liters again, heats 80 ℃ and extracts 2 hours, filters with 200 order nylon cloths;

(3) above-mentioned (2) step filtrate is merged, uses respectively centrifuge centrifugal treating secondary, be respectively the centrifugal 30min of 10000r/min once with the centrifugal 20min of 12000r/min once, obtain centrifugate;

(4) Vacuum Concentration: adopt 45 ℃, vacuum is 0.025MPa, is concentrated into 35 ~ 40% of leaching liquor concentration, obtains white tea concentrated extracting solution, standby.

Embodiment 1

Select ginkgo biloba p.e 1%, black garlic juice 1%, Ramulus et Folium Mussaendae Pubescentis extract 5%, gingko benevolence juice 85%, auxiliary material is white sand Icing Sugar, maltodextrin, methylcellulose, citric acid, and its ratio is 8%, white sand Icing Sugar wherein: maltodextrin: methylcellulose: citric acid=1:1:0.25:0.025.By above-mentioned preparation method, make the white tea composite particles of ginkgo garlic beverage.

Embodiment 2

Select ginkgo biloba p.e 5%, black garlic juice 2%, Ramulus et Folium Mussaendae Pubescentis extract 1%, gingko benevolence juice 82%, auxiliary material is white sand Icing Sugar, maltodextrin, methylcellulose, citric acid, and its ratio is 10%, white sand Icing Sugar wherein: maltodextrin: methylcellulose: citric acid=1:1:0.3:0.05.By above-mentioned preparation method, make the white tea composite particles of ginkgo garlic beverage.

Embodiment 3

Select ginkgo biloba p.e 3%, black garlic juice 3%, Ramulus et Folium Mussaendae Pubescentis extract 2%, gingko benevolence juice 80%, auxiliary material is white sand Icing Sugar, maltodextrin, methylcellulose, citric acid, and its ratio is 12%, white sand Icing Sugar wherein: maltodextrin: methylcellulose: citric acid=1:1:0.5:0.03.By above-mentioned preparation method, make the white tea composite particles of ginkgo garlic beverage.

Embodiment 4

Select ginkgo biloba p.e 2%, black garlic juice 4%, Ramulus et Folium Mussaendae Pubescentis extract 3%, gingko benevolence juice 80%, auxiliary material is white sand Icing Sugar, maltodextrin, methylcellulose, citric acid, and its ratio is 11%, white sand Icing Sugar wherein: maltodextrin: methylcellulose: citric acid=1:1:0.25:0.03.By above-mentioned preparation method, make the white tea composite particles of ginkgo garlic beverage.

Embodiment 5

Select ginkgo biloba p.e 4%, black garlic juice 2.5%, Ramulus et Folium Mussaendae Pubescentis extract 2.5%, gingko benevolence juice 85%, auxiliary material is white sand Icing Sugar, maltodextrin, methylcellulose, citric acid, and its ratio is 6%, white sand Icing Sugar wherein: maltodextrin: methylcellulose: citric acid=1:1:0.5:0.05.By above-mentioned preparation method, make the white tea composite particles of ginkgo garlic beverage.

Embodiment 6

Select ginkgo biloba p.e 1.5%, black garlic juice 3.5%, Ramulus et Folium Mussaendae Pubescentis extract 4%, gingko benevolence juice 80%, auxiliary material is white sand Icing Sugar, maltodextrin, methylcellulose, citric acid, and its ratio is 11%, white sand Icing Sugar wherein: maltodextrin: methylcellulose: citric acid=1:1:0.35:0.04.By above-mentioned preparation method, make the white tea composite particles of ginkgo garlic beverage.

Claims (2)

1. the preparation method of the white tea composite particles of a ginkgo garlic beverage, is characterized in that, is that step is made in the following order:

(1) batching: press ginkgo biloba p.e 1～5%, black garlic juice 1～4%, Ramulus et Folium Mussaendae Pubescentis extract 1～5%, gingko benevolence juice 80～85%, surplus is equipped with auxiliary material white sand Icing Sugar, maltodextrin, methylcellulose and citric acid, and its ratio is the white sand Icing Sugar: maltodextrin: methylcellulose: citric acid=1:1:(0.25～0.5): (0.025～0.05);

(2) homogeneous: adopt the homogenization pressure of 35～45MPa to carry out evenly material with high pressure homogenizer;

(3) degassed: by material, be degassed in the concentration pan of 93.0～96.0KPa in vacuum, the large quantity of air of sneaking into while removing homogeneous,, can take the dish out of the pot 25% the time when material moisture;

(4) moulding: will make into graininess through concentrated blank grain forming machine modeling, and cross 6～8 mesh sieves;

(5) dry: the particle blank is put into drying machine drying under the condition of 65～75 ℃ after entering dish, makes water content be less than 2%;

(6) packing: dry particle is sieved, remove powder, use the aluminium foil bag vacuum packaging, obtain the white tea composite particles of ginkgo garlic beverage product.

2. the preparation method of the white tea composite particles of a kind of ginkgo garlic according to claim 1 beverage, it is characterized in that: described white tea is the white tea of commercially available finished product.