Method for preparing leisure ginkgo nuts

A technology of ginkgo fruit and puffing tank, which is applied in the direction of food preparation, application, food science, etc., to achieve the effect of overcoming hard texture and crisp effect

Inactive Publication Date: 2011-08-24
SHAANXI UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is no report about the preparation patent of leisure ginkgo fruit

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Step 1: Cook and pregelatinize 1 part of ginkgo fruit in 3 parts of boiling salt water with a concentration of 0.5% for 160 minutes, drain and pre-dry at 60°C, put it in a sealed container and keep it wet for 2 days. Freeze at 16°C for 42 hours;

[0019] Step 2: First raise the temperature inside the expansion tank to 120°C, then open it and put in the ginkgo nuts to be expanded, and keep the temperature at 110°C, at the same time raise the pressure inside the expansion tank to 0.5MPa and keep it for 10 minutes; Press to a vacuum state, start the vacuum system, and raise the vacuum degree to -0.098MPa; finally, close the solenoid valve, and lower the temperature in the expansion tank to 70°C; then open the solenoid valve every 20 minutes, start the vacuum system, and make the vacuum degree Maintain at -0.098MPa for 10 minutes, close the solenoid valve; after 6 cycles, start the cooling system, the temperature of the circulating cooling water is 15°C, cool for 40 minutes...

Embodiment 2

[0021] Step 1: Cook and pre-gelatinize 1 part of ginkgo fruit in 4 parts of boiling salt water with a concentration of 1% for 120 minutes, drain and pre-dry at 80°C, put it in a sealed container and keep it wet for 3 days. Freeze at 18°C ​​for 36 hours;

[0022] Step 2: First raise the temperature inside the expansion tank to 120°C, then open it and put in the ginkgo nuts to be expanded, and keep the temperature at 110°C, at the same time raise the pressure inside the expansion tank to 0.5MPa and keep it for 10 minutes; Press to a vacuum state, start the vacuum system, and raise the vacuum degree to -0.098MPa; finally, close the solenoid valve, and lower the temperature in the expansion tank to 70°C; then open the solenoid valve every 20 minutes, start the vacuum system, and make the vacuum degree Maintain at -0.098MPa for 10 minutes, close the solenoid valve; after 7 cycles, start the cooling system, the temperature of the circulating cooling water is 15°C, cool for 45 minute...

Embodiment 3

[0024] Step 1: Pre-gelatinize 1 part of ginkgo fruit in 4 parts of boiling salt water with a concentration of 1.5% for 80 minutes, drain it and pre-dry it at 100°C, put it in a sealed container and keep it wet for 3 days. Freeze at 20°C for 30 hours;

[0025] Step 2: First raise the temperature in the expansion tank to 120°C, then open it and place the ginkgo fruit to be expanded, and keep the temperature at 110°C, and at the same time raise the pressure in the expansion tank to 0.5MPa and keep it for 15 minutes; Press to a vacuum state, start the vacuum system, and raise the vacuum degree to -0.098MPa; finally, close the solenoid valve, and lower the temperature in the expansion tank to 70°C; then open the solenoid valve every 20 minutes, start the vacuum system, and make the vacuum degree Maintain at -0.098MPa for 15 minutes, close the solenoid valve; after 10 cycles, start the cooling system, the temperature of the circulating cooling water is 15°C, cool for 50 minutes, rel...

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PUM

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Abstract

The invention discloses a method for preparing leisure ginkgo nuts, which comprises the following process flows of: preparing the ginkgo nuts; performing cooking pregelatinization; performing predrying treatment; performing moisture equilibrium treatment; performing freezing treatment; performing bulking treatment; cooling; picking; packaging; and preparing the leisure ginkgo nuts. The method has the advantages that: the material is subjected to cooking pregelatinization treatment, so the toxicity of the ginkgo nuts is removed and partial shells are promoted to be cracked to facilitate eating; a differential pressure bulking method is applied, and the pressure difference is increased by applying pressure externally, so a crispy structure of the product is easy to form, and the aim that all shells are cracked is fulfilled; moreover, a defect that the traditional ginkgo nuts are hard in texture after being processed and dried is overcome, so that the crispy effect of the ginkgo nuts is better.

Description

technical field [0001] The invention relates to a preparation method of recreational ginkgo fruit. Background technique [0002] Ginkgo biloba is one of the ancient and precious tree species in my country. The kernel is the edible part, commonly known as ginkgo, rich in nutrition and sweet in taste. According to "Compendium of Materia Medica" and "Materia Medica Zaixin", ginkgo is edible and medicinal. Eating it can nourish the heart and nourish qi, nourish the kidney and lungs, astringe essence and strengthen vitality, strengthen the brain and refresh the mind, rejuvenate the skin and resist wrinkles, prolong life, and relieve cough and calm down when used as medicine. Breathing, disinfecting and killing insects, it has health care effects on cardiovascular and cerebrovascular diseases, asthma in the elderly, and enuresis in children. [0003] Ginkgo fruit is rich in edible value and extensive nutritional and health value, coupled with modern consumers' pursuit of nutriti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/36A23L1/29A23L25/00A23L33/00
Inventor 罗仓学张大宝张华
Owner SHAANXI UNIV OF SCI & TECH
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