Black gingko nut health food and making method thereof

Abstract

The invention relates to black gingko nut health food and a making method thereof. The health food is made by enabling pure gingko nut to self-ferment under the condition that the temperature is 60 to 65 DEG C and the humidity is 85 to 100% for 8 to 10 days and then taking out the gingko nut to be placed at a cool and ventilated place for 1 to 2 days. The black gingko nut self-ferments, has a simple process, is easy for batch production, saves the production cost, and can effectively reduce market sale price, so as to benefit the customers. The making method of the black gingko nut health food is carried out by self-fermenting under the condition of constant temperature, the fermentation accelerates the nutriment conversion of the gingko nut, the total amino acid and the total sugar are increased, and health food tastes sweet, is light in flavor, is antioxidant and strengthens the immunity.

Description

technical field [0001] The invention relates to a natural health food, in particular to a black ginkgo nut health food and a preparation method thereof. Background technique [0002] The fruit of Ginkgo biloba L., also known as ginkgo, has important medicinal value. As early as the Yuan Dynasty, it was recorded in "Daily Materia Medica" written by Wu Rui. Li Shizhen, a well-known pharmacist in the Ming Dynasty, wrote in "Compendium of Materia Medica": "Cooked food warms the lungs and nourishes qi, relieves asthma and cough, reduces stool, and stops white turbidity; raw food reduces phlegm, disinfects and kills insects. Chew paste and apply it on the nose, face, hands and feet to relieve blisters. , is scabies and malnutrition pubic lice". In Jiangsu, Sichuan, Shandong and other places in the Ming Dynasty, Chinese patent medicines processed from ginkgo appeared for clinical use. Modern pharmacological studies have shown that ginkgo has physiological effects such as low...

AI Technical Summary

Problems solved by technology

[0008] Ginkgo is sweet in taste and rich in nutrition. my country has a long history of developing ginkgo. It is mainly used as dried fruit, medicinal food and dishes, and also developed into canned food, moon cakes, snacks, and also processed into wine, beverages, dry fried nuts and freeze-dried ginkgo fruit. In recent years, a series of products such as skin care, hair care and weight loss have been developed. The inventor has filed a patent application (CN 102318847A) on a fermented black ginkgo nut and its preparation method. Since the first part of the technical solution uses lactic acid bacteria to ferment 18-28 Hours, the middle section naturally ferments for 1-3 days to obtain an intermediate, and the latter section self-ferments for 13-18 days to obtain fermented black ginkgo nuts. This method obtains a beneficial fermented black ginkgo fruit product, but the production process is complicated, time-consuming and laborious. high production cost