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Vacuum flexible packing technique for ginkgo biloba

A flexible packaging, ginkgo technology, applied in food preparation, heating preservation of fruits/vegetables, food science, etc., can solve the problem of losing ginkgo flavor and nutrients, and achieve the effect of retaining flavor and nutrients, and uniform seed kernel size

Inactive Publication Date: 2008-07-09
GUANGDONG NANXIONG NEW CENTRY GINKGO PLANTATION
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  • Abstract
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AI Technical Summary

Problems solved by technology

[0004] At present, most of the existing dried ginkgo fruits have lost the inherent flavor and nutritional components of ginkgo

Method used

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  • Vacuum flexible packing technique for ginkgo biloba

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Embodiment Construction

[0012] The present invention will be further described below in conjunction with the accompanying drawings and embodiments.

[0013] A vacuum flexible packaging process for ginkgo, see Figure 1. The grading and screening process is to pick out moldy and stiff fruits, rinse with water float method to remove unfulfilled fruits and empty fruits, and then divide the full and qualified ginkgo according to the size. And weight classification, the classification and screening of this embodiment is to use a classifier to classify by four grades. The classification standard: 180-230 grains / jin is the first grade; 231-280 grains / jin is the second grade; 281-350 grains / jin is the second grade. Level 3, more than 351 grains / catties is level 4; then shell breaking, hot air to remove clothes, seed kernel selection, grading bagging, vacuum sealing, high temperature sterilization, when boiling high temperature sterilization is used for warm sterilization, the central temperature is required to r...

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Abstract

The invention relates to a ginkgo vacuum flexible packaging process. The process is that: implementing the screening classification on ginkgo nuts first; boiling the classified ginkgo nuts at high temperature, wherein, the central temperature during the high temperature boiling reaches to 90 DEG C and the time is 15-25min; then implementing cracking, hot air decorticating, kernel selecting, classifying packaging, vacuum sealing, high temperature sterilization and cooling, wherein, the cooling temperature is required to be decreased within 10-12min. At last, the finished product is obtained. The product made through the invention is light green and light yellow. The kernel is uniform and integrated. The original flavor and nutrition components of the ginkgo in Nanxiong are reserved.

Description

【Technical field】 [0001] The invention belongs to the food processing industry and relates to a ginkgo vacuum flexible packaging process. 【Background technique】 [0002] Ginkgo, commonly known as ginkgo, Gongsun tree. It first appeared in the Carboniferous Period 345 million years ago. It was widely distributed in Europe, Asia, and America in the northern hemisphere. When it suddenly became cold, most of the ginkgo plants were on the verge of extinction. Only in our country with superior natural conditions can they survive miraculously. Therefore, scientists call it a "living fossil" and "the panda in the plant kingdom". [0003] Ginkgo biloba is a unique and abundant economic plant resource in China. Ginkgo belongs to the category of dried fruits. Among many dried fruits, the economic value of Ginkgo ranks third. The value of ginkgo is mainly reflected in food and medicine. Eating ginkgo, health and longevity, ginkgo was listed as a royal tribute in the Song Dynasty. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/36A23B7/005A23L25/00
Inventor 邓良鸿钟达辉
Owner GUANGDONG NANXIONG NEW CENTRY GINKGO PLANTATION
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