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Preparation method of ginkgo noodles

A technology of dried noodles and ginkgo, which is applied in the field of preparation of ginkgo dried noodles, can solve the problems of ginkgo leaf consumption poisoning, poor taste, etc., and achieve the effects of convenient eating, good effect, prevention and senile aging

Inactive Publication Date: 2015-01-07
HENAN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the fact that the dried noodles made of ginkgo leaves have poor taste and can be poisoned when consumed in large quantities, there are currently no dried noodles made of ginkgo leaves on the market.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Step 1. Select 2-year-old ginkgo trees, pick ginkgo leaves in May, and select clean and non-rotten complete ginkgo leaves from the picked ginkgo leaves to wash; put the washed ginkgo leaves into a drying oven set at 60°C Dry for 24 hours, grind and pass through a 40-mesh sieve; mix the obtained ginkgo leaf particles and ethanol solution with a volume concentration of 70% according to the mass ratio of 1:15, and place it at 60°C and 100kHz for ultrasonic treatment 3 times, each time for 10 minutes; then the mixture obtained after ultrasonic treatment was subjected to suction filtration, and the filtrate was collected and concentrated in vacuum at 60°C, then centrifugally precipitated, decolorized, and freeze-dried to obtain Ginkgo biloba extract Ⅰ, which was tested to be highly effective The main component of the extract is ginkgo flavonoids detected by liquid chromatography, and the content reaches 90%.

[0030] Step 2: Select a 2-year-old ginkgo tree, pick the leaves of ...

Embodiment 2

[0037] Step 1. Select a 3-year-old ginkgo tree, pick ginkgo leaves in May, select clean and non-rotten complete ginkgo leaves from the picked ginkgo leaves and wash them; put the washed ginkgo leaves into a drying oven set at 70°C Dry for 24 hours, and pass through a 40-mesh sieve after crushing; mix the obtained ginkgo leaf particles with 70% ethanol aqueous solution according to the mass ratio of 1:15, and place it at 60°C and 200kHz for ultrasonic treatment 3 times, each time for 10 minutes; then the mixture obtained after ultrasonic treatment was subjected to suction filtration, and the filtrate was collected and concentrated in vacuum at 60°C, then centrifugally precipitated, decolorized, and freeze-dried to obtain Ginkgo biloba extract Ⅰ, which was tested to be highly effective The main component of the extract is ginkgo flavonoids detected by liquid chromatography, and the content reaches 93%.

[0038] Step 2: Select a 3-year-old ginkgo tree, pick the leaves of a 2-3-ye...

Embodiment 3

[0044] Step 1. Select a 3-year-old ginkgo tree, pick ginkgo leaves in May, select clean and non-rotten complete ginkgo leaves from the picked ginkgo leaves and wash them; put the washed ginkgo leaves into a drying oven set at 65°C Dry for 24 hours, and pass through a 40-mesh sieve after crushing; mix the obtained ginkgo leaf particles and ethanol water solution with a volume concentration of 70% according to the mass ratio of 1:15, and place them at 60°C and 120kHz for ultrasonic treatment 3 times, each time for 10 minutes; then the mixture obtained after ultrasonic treatment was subjected to suction filtration, and the filtrate was collected and concentrated in vacuum at 60°C, then centrifugally precipitated, decolorized, and freeze-dried to obtain Ginkgo biloba extract Ⅰ, which was tested to be highly effective The main component of the extract is ginkgo flavonoids detected by liquid chromatography, and the content reaches 95%.

[0045] Step 2: Select a 3-year-old ginkgo tre...

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PUM

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Abstract

The invention provides a preparation method of ginkgo noodles. The preparation method comprises the following steps: extracting a ginkgo biloba extract I in ginkgo leaves picked in May with an ethanol water solution; extracting a ginkgo biloba extract II in leaves of biannual and triannual ginkgo trees, which are picked in September, by processes of ethanol extraction, Soxhlet extraction, column chromatography on silica gel, dichloromethane and methanol elution and the like; mixing the ginkgo biloba extract I, the ginkgo biloba extract II, wheat meal, bran, 1-1.5 parts of table salt, 0.02-0.03 part of sucrose, edible alkali and eggs without shells with flour, kneading the dough, and cutting noodles; carrying out strip shaping, moisture maintenance and evaporation on the cut noodles for 1.5 hours and draining the moisture at a high temperature for 2.5 hours; and carrying out drying treatment for 2.5 hours and putting the noodles at a room temperature, and carrying out a shaping process to prepare the ginkgo noodles. According to the preparation method of the ginkgo noodles, the ginkgo noodles which have balanced nutrition and unique flavor and are convenient to eat are prepared by proportioning the ginkgo biloba extracts; and the ginkgo noodles conform to a functional, health and convenient development direction of the foods in China, and a new way is explored for the utilization of the ginkgo leaves.

Description

technical field [0001] The invention relates to a preparation method of noodles, in particular to a preparation method of ginkgo dried noodles. Background technique [0002] Ginkgo tree, one of the unique ancient and precious tree species in my country, is a perennial deciduous tree of the Ginkgo family Ginkgo genus. It is the oldest existing Mesozoic relict plant and is known as "treasure" and "living fossil". The natural distribution of ginkgo trees in my country starts from the southeastern part of Liaoning in the north, the eastern part of Gansu in the west, the western edge of the Sichuan Basin, Guangdong and Guangxi in the south, and the coastal areas of Jiangsu and Taiwan in the east. my country's ginkgo resources account for 70% of the world's total ginkgo resources. Ginkgo biloba [0003] Ginkgo biloba is a plant with high medicinal value. But it is poisonous in life. Taste slightly bitter, flat in nature. It has the effects of benefiting the heart, promoting ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/29A23L7/109A23L33/00
CPCA23L33/105A23L7/109A23V2002/00
Inventor 刘建学张卫卫焦肖飞李治民韩四海李佩艳李璇杨国迪
Owner HENAN UNIV OF SCI & TECH
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