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Preparation method for open gingko

A technology of ginkgo and solution, applied in food preparation, ultra-high pressure food processing, food heat treatment and other directions, can solve the problems of poor taste of ginkgo, short storage time of ginkgo, loss of nutrients of ginkgo, etc. Retention and convenient operation

Active Publication Date: 2014-04-30
上海大山合菌物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The technical problem to be solved by the present invention is to overcome the fact that there are few methods for preparing open ginkgo in the prior art, and the nutritional components of the ginkgo obtained by processing the conventional ginkgo are much lost, and the mouthfeel of the obtained ginkgo is not good, and The storage time of ginkgo is also relatively short, and a preparation method for open ginkgo is provided

Method used

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  • Preparation method for open gingko
  • Preparation method for open gingko
  • Preparation method for open gingko

Examples

Experimental program
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Effect test

Embodiment 1

[0034] (1) Clean ginkgo, remove mildew, damage and ginkgo floating on the surface of clean water to obtain 500g ginkgo; soak 500g ginkgo in 280ml of distilled water, and treat it at 125°C and 0.15Mpa for 25 minutes to obtain the initial product ;

[0035] (2) Soak the initial product in 10% sucrose solution for 5 hours;

[0036] (3) Take out the ginkgo and drain it, first place it in a -18°C refrigerator, and then put it in a vacuum freeze dryer, at 1.5×10 -6 Dry at MPa and -50°C for 50 hours to obtain open ginkgo biloba with a moisture content of no more than 8%.

Embodiment 2

[0038] (1) Clean ginkgo, remove mildew, damage and ginkgo floating on the surface of clean water to obtain 500g ginkgo; soak 500g ginkgo in 280ml of distilled water, and treat it at 125°C and 0.15Mpa for 25 minutes to obtain the initial product ;

[0039] (2) Soak the initial product in a mixture of 5% salt and 8% sucrose for 5 hours;

[0040] (3) Take out the ginkgo and drain it, first place it in a -18°C refrigerator, and then place it in a vacuum freeze dryer at 2.0×10 -6 Dry at MPa and -50°C for 60 hours to obtain open ginkgo biloba with a moisture content of no more than 8%.

Embodiment 3

[0042] (1) Clean ginkgo, remove mildew, damage and ginkgo floating on the surface of clean water to obtain 500g ginkgo; soak 500g ginkgo in 280ml of distilled water, and treat it at 125°C and 0.15Mpa for 25 minutes to obtain the initial product ;

[0043] (2) Soak the initial product in a mixture of 6% salt and 10% sucrose for 5 hours;

[0044] (3) Take out the ginkgo and drain it, first place it in a -18°C refrigerator, and then put it in a vacuum freeze dryer, at 2.5×10 -6 Dry at MPa and -50°C for 70 hours to obtain open ginkgo biloba with a moisture content of no more than 8%.

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Abstract

The invention discloses a preparation method for open gingko. The preparation method comprises the following steps of (1) adding pretreated gingko into water, and treating the gingko under conditions that the temperature is 120-130 DEG C and the pressure is 0.1-0.18MPa for 15-30min to obtain an initial product; (2) putting the initial product into one of a solution A (5-15% saccharose aqueous solution), a solution B (mixed liquid with 5-8 percent of saccharose and 2-5 percent of salt) or a solution C (mixed liquid with 6-10 percent of saccharose and 5-8 percent of salt) for 4-8 hours; (3) performing dewatering: drying the treated gingko under 1.3*10<-6>-13*10<-6> and (-50)-(-10) DEG C until the water content of the gingko is lower than 8 percent. According to the preparation method for the open gingko disclosed by the invention, the technical process is simple, and the operation is convenient; the aperture opening ratio of the prepared gingko is over 90 percent, and the opening degree is more than 1 / 3; the open gingko tastes delicious; multiple nutritional components can be retained; the quality guarantee period can be as long as one year and a half.

Description

technical field [0001] The invention discloses a preparation method of ginkgo biloba. Background technique [0002] Ginkgo biloba, alias: ginkgo, Gongsun tree, duck foot tree or cattail leaf fan, belongs to gymnosperms. It blooms in May and matures in October. The fruit is an orange-yellow seed drupe, which is a relict plant. Ginkgo nuts contain a variety of nutritional elements. In addition to starch, protein, fat, and sugar, they also contain trace elements such as vitamin C, riboflavin, carotene, calcium, phosphorus, iron, potassium, and magnesium, as well as ginkgolic acid, Ginkgool, five-carbon polysaccharide, liposterol and other ingredients have dietary and medical effects such as nourishing lung qi, curing cough and asthma, stopping bandworms, reducing stool, flattening wrinkles, protecting blood vessels, and increasing blood flow. According to modern medical research, Ginkgo also has the functions of unblocking blood vessels, improving brain function, delaying bra...

Claims

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Application Information

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IPC IPC(8): A23L1/36A23L25/00
CPCA23L25/20A23V2002/00A23V2300/46A23V2300/24A23V2300/10
Inventor 毛传福赵文华余瑞鑫杨冬武迎春
Owner 上海大山合菌物科技股份有限公司
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