Processing Technology of Instant Food Made from Ginkgo Biloba

Abstract

The invention specifically discloses a processing technique for gingko grain instant food. The processing technique comprises the following steps of (1) raw material treatment; (2) color protection, hardening and bitterness removal; (3) preparation of flavor dipping liquid; (4) dipping; (5) drainage; (6) drying; (7) glaze feeding and the like. The processing technique disclosed by the invention is used for preparing gingko grain preserved fruit instant food with the water content of 24-28 percent and gingko grain nut instant food with the water content of 4-6 percent. The fixed quality and nutritional components of gingko are kept to the maximum extent, and seasoning substances with special flavors are added, so that the gingko grain instant food has a unique flavor and is suitable for carrying and eating of different people living in home, traveling outside and working in the open air. A new gingko product is invented, so that different flavor demands of customers on gingko products are met. The processing method disclosed by the invention is simple, easy to operate, low in production cost and suitable for industrial production and is favorable for pushing the expansion of gingko products in a gingko factory and enhancing the economical benefits.

Description

technical field [0001] The invention belongs to the field of leisure food processing, and in particular relates to a processing technology of instant food made from ginkgo biloba grains. Background technique [0002] Ginkgo, commonly known as ginkgo, is rich in protein, starch and a variety of physiologically active ingredients. Ginkgo contains 62.4%-67% of starch, 11.3% of protein, 2.6% of fat, 5.2% of sucrose, 1.1% of reducing sugar, 0.26% of nuclear protein and minerals 3%. Ginkgo contains 17 kinds of amino acids, with a total amount of 10.77%. Among them, there are 7 kinds of essential amino acids, with a content of 3.42%, accounting for 31.8% of the total amino acid content, and 9 kinds of medicinal amino acids, with a content of 7.25%, accounting for 67.3% of the total amino acid content. %, 4 kinds of semi-essential amino acids, the content is 1.33%, accounting for 12.3% of the total amino acid content; ginkgo contains 25 kinds of mineral elements, the major elements...

AI Technical Summary

Problems solved by technology

[0003] Ginkgo is used as the food that eats directly at present and there are few varieties in the market, most of which are ginkgo in clear water, canned ginkgo, honey-made ginkgo, etc. In recent years, the technology of developing ginkgo into leisure food has been disclosed. The preparation method of ginkgo fruit, also CN102488260A discloses a kind of crispy and crispy ginkgo kernel preparation method, yet, existing product still can't satisfy consumer's demand to this healthy food of ginkgo, and ginkgo has good medical value and The dual-use resources of medicine and food with health care function, develop more choices that are suitable for people's convenience, delicious taste, and suitable for people with different taste needs, so that this food that is beneficial to people's health can better benefit more people. It is the problem that the food processing industry faces at present, and developing a kind of ginkgo distiller's system instant food is the main purpose of the present invention