Gingko nut processing process

A processing technology and technology of ginkgo fruit, applied in the directions of food heat treatment, food preparation, food drying, etc., can solve problems such as destroying the taste of ginkgo biloba, and achieve the effects of convenient storage, sufficient nutrient absorption, and simple and convenient process

Inactive Publication Date: 2014-01-15
ZHEJIANG CHANGXING ANCIENT GINKGO FOOD TECHCO
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

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

[0026] a) Material selection: select high-quality ginkgo fruit from the market;

[0027] b) Steaming: steaming ginkgo fruit with boiling water for 42 minutes;

[0028] c) Shelling: shelling the cooked ginkgo nuts;

[0029] d) To remove bitterness: Pour the ginkgo pulp into boiling water and cook for 17 minutes, then remove it and wash it with cold water to remove the outer film of the ginkgo pulp;

[0030] e) First drying: Put the debittered ginkgo pulp into an oven for drying at a temperature of 92°C for 12.5 hours to make it reach the specified water content of 8%;

[0031] f) Low-temperature crushing: Ginkgo pulp is crushed into powder after passing through a low-temperature agent, and the ginkgo pulp is crushed to more than 250 mesh, and the low-temperature agent is liquid nitrogen;

[0032] g) Second drying: bake the ginkgo fruit powder obtained in step f) at a temperature of 91°C for 3.5 hours to make it reach the specified water content of 5%;

[0033] h) Granulation...

Embodiment 2

[0037] a) Material selection: select high-quality ginkgo fruit from the market;

[0038] b) Steaming: steaming ginkgo fruit with boiling water for 50 minutes;

[0039] c) Shelling: shelling the cooked ginkgo nuts;

[0040] d) To remove bitterness: Pour the ginkgo pulp into boiling water and cook for 23 minutes, then remove it and wash it with cold water to remove the outer film of the ginkgo pulp;

[0041] e) First drying: Put the debittered ginkgo pulp into an oven for drying at a temperature of 97°C for 14 hours to make it reach the specified water content of 8%;

[0042] f) Low-temperature crushing: Ginkgo pulp is crushed into powder after passing through a low-temperature agent, and the ginkgo pulp is crushed to more than 250 mesh, and the low-temperature agent is liquid nitrogen;

[0043] g) Second drying: bake the ginkgo fruit powder obtained in step f) at a temperature of 96°C for 4 hours to make it reach the specified water content of 5%;

[0044] h) Granulation: Po...

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PUM

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Abstract

The invention discloses a gingko nut processing process which sequentially includes the steps of selecting materials, steam cooking, hulling, debitterizing, primary drying, low-temperature smashing, secondary drying, granulation, tertiary drying, and sieving. The process provided by the invention is simple and convenient, significantly reduces the bitter and astringent taste of gingko, and is added with no additive. The obtained gingko nuts are consumed by infusing with boiled water, keep natural taste of gingko, have pure fragrance, and are suitable for people of all ages. The gingko nuts have the advantages of convenience in storage and consumption, complete nutrient absorption, and on the like.

Description

【Technical field】 [0001] The invention relates to a processing method of ginkgo. 【Background technique】 [0002] Ginkgo biloba is known as a "living fossil". It is one of the oldest tree species in the world. Its fruits and leaves have strong health effects. Ginkgo fruit is a nutritious high-grade tonic, containing crude protein, crude fat, reducing sugar, nucleoprotein, minerals, crude fiber and multivitamins. According to scientific conclusions: every 100g of fresh ginkgo fruit contains 13.2g of protein, 72.6g of carbohydrates, 1.3g of fat, and contains vitamin C, riboflavin, carotene, calcium, phosphorus, iron, selenium, potassium, magnesium And other trace elements, 8 kinds of amino acids. Ginkgo fruit also contains a small amount of cyanogenic glycosides, gibberellins and dynamic sperm-like substances, and two ribonucleases are also isolated from the endosperm. Data show that ginkgo fruit has anti-aging, anti-cancer, anti-inflammatory, beauty, skin care and other eff...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/36A23L25/00
CPCA23L25/30A23V2002/00A23V2300/10A23V2300/24
Inventor 钱良如
Owner ZHEJIANG CHANGXING ANCIENT GINKGO FOOD TECHCO
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