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Production process for ginkgo fruit powder

A production process and technology of ginkgo fruit, applied in application, food preparation, food science, etc., can solve the problem of destroying the taste of ginkgo, and achieve the effect of reducing bitterness and astringency

Inactive Publication Date: 2011-02-23
钱良如
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these products destroy the taste of ginkgo itself, which is difficult for many people to accept

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Embodiment 1, a kind of ginkgo fruit powder production technology, comprises the steps:

[0015] 1) Steam the ginkgo fruit with boiling water at 100°C for 20 minutes;

[0016] 2) Ginkgo nuts are shelled after cooking;

[0017] 3) drying the shelled ginkgo kernels, the drying temperature is 70°C, and the drying time is 36 hours, so that the water content is less than 7%;

[0018] 4) Superfinely pulverize the dried ginkgo kernels to 300 mesh;

[0019] 5) Baking or frying the ginkgo kernel powder to dryness at a temperature of 70° C. for 3 hours, so that the water content is less than 4%.

Embodiment 2

[0020] Example 2 and Example 1 have the same steps, wherein the cooking time in step 1 is 30 minutes, the drying temperature in step 3 is 100° C., and the drying time is 12 hours. Pulverize to 500 mesh with pulverizer in step 4.

[0021] The temperature of baking or frying in step 5 is 100° C., and the time is 1.5 hours.

Embodiment 3

[0022] The steps of embodiment 3 are the same as those of embodiment 1, wherein the cooking time in step 1 is 40 minutes, the drying temperature in step 3 is 80° C., and the drying time is 24 hours. Pulverize to 600 mesh with pulverizer in step 4.

[0023] The temperature of baking or frying in step 5 is 80° C., and the time is 2.5 hours.

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Abstract

The invention discloses a production process for ginkgo fruit powder, which comprises the following steps of: 1) stewing the ginkgo fruits for 20 to 40 minutes; 2) shelling the stewed ginkgo fruits; 3) drying the shelled ginkgo kernels to make the water content lower than 7 percent; 4) performing ultramicro disintegrating on the dried ginkgo kernels; and 5) baking or frying the ginkgo kernel powder to make the water content lower than 4 percent. The powder reaches 300 to 600 meshes after stewing and curing, shelling, drying and ultramicro disintegrating, and then the bitter of the gingko is reduced evidently after braking or frying, and additives are not added; the ginkgo fruit powder is took by mixing with boiling water; and the ginkgo fruit powder retains the natural flavour of the ginkgo fruits, has fragrant taste and is suitable for all ages.

Description

technical field [0001] The invention relates to a processing technology of ginkgo. Background technique [0002] The ginkgo fruit products in the current market are mainly ginkgo powder or ginkgo tea. Ginkgo powder is made by adding a variety of additives. For example, the Ginkgo powder produced by Shanghai Dianyang Food Co., Ltd. is equipped with so-called plant accessories, which are ground into powder after freeze-drying. Ginkgo tea is added with auxiliary materials such as essence. For example, the ginkgo milk tea produced by Zhejiang Beibeixiang Food Co., Ltd. is equipped with non-dairy creamer, essence, whole milk powder, black tea powder, and saccharin. However, these products destroy the taste of ginkgo itself, which is difficult for many people to accept. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a production process of ginkgo fruit powder, which not only can maintain the natural taste of ginkgo,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/015A23L1/36A23L25/00A23L5/20
Inventor 钱良如
Owner 钱良如
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