Ginkgo biloba, the name of the ginkgo, nut edible. China's hometown of Ginkgo biloba is widely distributed. In recent years, a ginkgo tree planting fever has emerged in the Central Plains and even in the whole country. Its forestry scale and yield of fruit leaves rank first in the world. The effective components of Ginkgo biloba L. are mainly flavonoids and Ginkgo biloba leaves, especially Ginkgo Biloba Lactone A, B, C and B are the key. Flavonoids have a strong elimination effect on harmful substances produced by organisms. When SOD (reactive oxygen species removal enzyme) is insufficient, organisms are inevitably affected by active oxygen. Flavonoids are strong free radical eliminators and show strong resistance. oxidation. The flavonoids, such as biflavonoids and flavone-3-ols contained in Ginkgo biloba leaves, have a good effect on animal circulatory system, especially brain function improvement. Ginkgo biloba contains bitter lactones A, B, C, J, and N. The platelet-activating factor is a powerful anti-aging agent that has a unique therapeutic effect against aging. In the developed countries, the sales of Ginkgo biloba leaf products have ranked first in sales in the pharmaceutical and health care crystal market, and the annual turnover of Ginkgo biloba leaf products in the United States exceeds 2 billion US dollars. Therefore, Ginkgo biloba leaf products are good for health and beneficial to human health. Ideal natural medicine and health food. One, Ginkgo biloba beverage picking mature fruit leaves, removal of debris and rot leaves, sorting → repeatedly washed with water 2-3 times, washed and drained → into the drying room (or oven) for drying, temperature : 65 °C ~ 70 °C, time 4 ~ 6 hours, bake to moisture content of 4% ~ 6% → Ginkgo biloba with a grinder to crushed into about 40 mesh fine powder → Ginkgo biloba leaf powder into the multi-function extraction tank, Add 20 times more water, keep at 95°C for one hour, and then store the extract in the hot and cold cylinder; then add the same amount of water to the multi-function extraction tank for the second extraction, extract 5 times in total, and combine the extract→ 0.05% BH-6 composite debittering agent is added to the combined extracts, heated to 45°C and maintained at a constant temperature, and fully stirred for 40 minutes. The bitterness is removed → fine filtration is performed through a plate frame or a bag filter press to remove more Large particles. After two fine filtration processes, the extracts with very high clarity can be obtained → Add appropriate process water, sugar, acid, and various food additives, and blend them into unique flavors, moderately sweet and sour, attractive and delicate beverages → Vacuum degassing Degassing machine, conditions: 7104Pa-8104pa, temperature: 30 ~ 50 °C → bottling → horizontal sterilization pot, sterilization temperature of 108 °C, hold 10 minutes, water cooling to 37 °C -38 °C or so. Product features: light brown, clear and transparent, with the unique smell and flavor of Ginkgo biloba. two. Ginkgo biloba wine Ginkgo biloba pre-treatment process with the "a" → will be crushed Ginkgo biloba leaves 10 times the amount of 70% of edible alcohol, soak for 48 hours, the pump will be pumped storage tank, and then added to the extraction tank 5 Repeatedly extract 70% of edible alcohol twice, and combine the three extracts. Add 0.05% BH-6 compound debitter to the combined extracts. Heat to 45°C and maintain constant temperature. Stir thoroughly for 40 minutes. Remove → Fine filter through frame filter press to remove larger particles. Then, after two fine filtration processes, the extracts with extremely high clarity can be obtained. → Appropriately add artificial water, wine, sugar, acid and various food additives. The blending into a unique flavor, attractive and pleasing health-care wine, and bottling, into Library. Product features: light brown, clear and transparent, with the characteristics and smell of Ginkgo biloba, mellow flavor. Third, Ginkgo biloba Peach juice 1, Ginkgo biloba extract take mature Ginkgo biloba leaves → Wash, drain → After drying and chopping → Add 10 times 70% edible alcohol soaked and filtered → Continuously in the sandwich boiling water bath Heat reflux extraction 5 hours → Heat-reduced and filtered under vacuum → The extract of Gingko yellow Ginkgo biloba leaves → The solvent was distilled off under reduced pressure to obtain a brown-yellow solid extract. 2. Ginkgo biloba extract fruit peach juice preparation process choose mature peach → plus 1% hydrochloric acid water rinse, remove dirt → use stainless steel knife to nuclear cutting → immediately into 0l% of L-ascorbic acid and citric acid mixture → Heating in water at 95°C for 5 minutes → Beating with pulper → Mixing with pulp → After colloidal grinding, homogenize → Juice is heated to boiling for 1-2 minutes → Sterilized Ginkgo biloba juice is immediately filled into glass bottles and cooled Storage. Product Features: Peach yellow, peach flavor and Ginkgo biloba scent, suitable shade. four. Ginkgo biloba tea leaves the tea in the mixer → turn on the mixer, simultaneously dissolve the Ginkgo biloba extract with 45-65% of medicinal or edible alcohol, and evenly spread it on the surface of the tea by spraying → remove the sprayed tea leaves. In the drying oven, the temperature is controlled below 50°C and dried at a low temperature. After the quality is qualified, bagging and sterilization are performed → the finished product is stored in the warehouse. Product features: Huacha, green tea, black tea and other ordinary, valuable tea can be, the shape can be leafy, powdery or instant tea. V. Ginkgo biloba health beverage 1. Formula: Ginkgo biloba extract 55%, acacia honey 44% (39 ~ 40Be), citric acid, sodium phenyl potassium, flavoring agent amount. 2. Process: The dried Ginkgo biloba leaves are chopped and boiled twice, combined with the secondary filtrate, refrigerated at low temperature (0-4°C) for 24 hours, filtered, precipitated, and added to the Chinese honey pudding (for 1 hour, the honey concentration is 39- 40Be) → Add citric acid to adjust the pH to about 4 → Add sodium benzoate → Fill under aseptic conditions. Product features: red and brown color, soft flavor, pleasant fragrance, sweet and sour. VI. Conclusion The processing of ginkgo biloba and ginkgo biloba leaves is currently a hot topic for health foods. Based on the above processing, there are many products that can be developed, such as: Ginkgo biloba extract, Ginkgo flavonoids, Ginkgo Biloba, Ginkgo leaf, Ginkgo biloba capsules, etc.: Ginkgo beer, ginkgo candy, ginkgo pastry, ginkgo fruit tea, ginkgo milk, ginkgo soy milk, ginkgo honey, etc. can be developed for food, and the application of ginkgo products is continuously expanding.