Preparation method of freeze-drying ginkgo fruit

A technology of ginkgo fruit and ginkgo, which is applied in the field of preparation of freeze-dried ginkgo fruit, can solve the problems that cannot satisfy people's pursuit of fashionable life, and achieve the effects of improving appearance and odor, increasing preservation rate, and uniform color

Active Publication Date: 2011-08-03
徐州银杏源生物工程有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

my country is a big planting country of ginkgo (ginkgo fruit), and its output ranks first in the world. Currently, ginkgo in cans (bottles) or in bags is commonly used as a cooking seasoning, and there are also products such as dry-fried ginkgo fruit in bags and dehydrated

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0024] Embodiment: the production of freeze-dried ginkgo fruit

[0025] Take 50 kg of ginkgo nuts with the outer testa removed, first select them, soak them in hot water at 85°C for 2 minutes, then scoop them into cold water and gently rub them to remove the inner testa, then soak the kernels without the inner testa In the debittering color protecting solution (the debittering color protecting solution contains salt and the concentration of citric acid is respectively 3% and 0.25% according to its mass fraction ratio). Boil for 15 minutes, take out and rinse with water for 1 day.

[0026] Get the above-mentioned ginkgo nuts rinsed, with 0.5% (W / V) calcium chloride (CaCl 2) and 0.2% (W / V) sodium sulfite mixture soaked for 7 hours for vulcanization and hardening treatment, the processed nuts were rinsed 2-3 times with clear water, drained, and then carried out secondary sugar cooking and sugar staining. Candied and candied once, take water and heat to 80°C, add white granulate...

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PUM

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Abstract

The invention relates to a preparation method of freeze-drying ginkgo fruit, which mainly comprises the following steps of: scalding gingkoes with testa removed; removing endotesta; subjecting the gingkoes to treatments of debitterizing, curing, secondary cooking in sugar, and sugaring; freezing and drying the gingkoes in vacuum to reach the water content of less than 3% and the sugar content of 9-15% in the product; and finally adopting deoxidized packaging to obtain a freeze-drying ginkgo fruit product. As the raw materials are subjected to the debitterizing, curing and color protection treatments in the invention, the bad bitter taste of internal buds in the gingkoes is overcome, the appearance, shape and color of gingko nutlet are kept unchanged, and the crispness and hardness of the product are increased. As the secondary cooking in sugar and the sugaring are performed, nutrient components of the product are increased, and the palatability of the product is improved; the water content is lower than 3% at the same time as the biological active components in the gingko nutlet are preserved to the maximum extent due to the freezing and drying of the gingkoes in vacuum; therefore, the preparation method is suitable for preserving the product; moreover, the freeze-drying ginkgo fruit is suitable for people to carry and have in leisure and a trip.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a preparation method of freeze-dried ginkgo fruit. technical background [0002] Ginkgo biloba, also known as Ginkgo semen, is the dry mature seed of Ginkgo biloba, a plant of Ginkgo biloba, whose outer skin has been removed. Seeds contain sucrose (about 6%), protein, fatty oil, etc. The pulp contains ingredients such as ginkgophenol and ginkgo acid. Seeds (Ginkgo biloba) moisturize the lungs, relieve cough, and eliminate phlegm, and are used for asthmatic cough (Edited by Chen Xinqian·Newly edited Pharmacology [M]. People's Health Publishing House, 1979, Tenth Edition, pages 364-365). Ginkgo biloba was first recorded in the Compendium of Materia Medica (written by Li Shizhen in the Ming Dynasty. Compendium of Materia Medica [M]. People's Health Publishing House, 1985, 1801-1802 pages.), and it is described: "Raw food induces malnutrition and relieves alcohol, cooked food benefit...

Claims

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Application Information

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IPC IPC(8): A23L1/36A23L25/00
Inventor 张奎昌张婷婷沈新
Owner 徐州银杏源生物工程有限公司
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