Processing method of levulose-flavored preserved ginkgo fruits

A processing method and technology of ginkgo, applied in the confectionary industry, confectionery, food science, etc., can solve the problem of difficult storage of ginkgo, and achieve the effect of easy implementation, delicious and nutritious, crispy and tough taste

Inactive Publication Date: 2015-11-18
高磊
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problem that ginkgo is not easy to store, and to provide a processing method of fructose-flavored ginkgo

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A processing method of fructose-flavored preserved ginkgo, the specific operation steps are:

[0017] A. Shelling: shelling with a shelling machine, requiring ginkgo kernels to be free from rust spots and bright yellow in color;

[0018] B. Pre-cooking: pre-boil the ginkgo in 0.3% malic acid color protection solution for 25 minutes, and submerge the ginkgo kernel by 3 cm in the color protection solution;

[0019] C. Rinse: Rinse with warm water at 70°C for 10 minutes, and pick out unqualified nuts that are broken, discolored, or spotted;

[0020] D. Enzyme treatment: add an appropriate amount of amylase for treatment, the temperature is 45°C, and wait until the fruit becomes soft;

[0021] E. Vacuum sugar soaking: After enzyme treatment, the nuts are immersed in 30% brown sugar solution, and the vacuum is 0.025 MPa, and the air is pumped for 30 minutes. After the pumping is stopped, add an appropriate amount of lemon juice, Sophora flavescens extract and maltol , cont...

Embodiment 2

[0025] A processing method of fructose-flavored preserved ginkgo, the specific operation steps are:

[0026] A. Shelling: shelling with a shelling machine, requiring ginkgo kernels to be free from rust spots and bright yellow in color;

[0027] B. Pre-cooking: pre-boil the ginkgo in 0.5% citric acid color protection solution for 25 minutes, and submerge the ginkgo kernels by 4 cm in the color protection solution;

[0028] C. Rinse: Rinse with warm water at 55-60°C for 28 minutes, and pick out broken, discolored, and speckled unqualified nuts;

[0029] D. Enzyme treatment: add an appropriate amount of amylase for treatment, the temperature is 30°C, and wait until the fruit becomes soft;

[0030] E. Vacuum sugar dipping: After enzyme treatment, the kernels are immersed in 50% xylitol sugar solution, and the vacuum is 0.06 MPa, and the air is pumped for 35 minutes. After the pumping is stopped, add appropriate amount of ginger juice, young lotus leaves, Mint, nectar and glyceri...

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PUM

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Abstract

The invention discloses a processing method of levulose-flavored preserved ginkgo fruits, and belongs to the field of food processing. The processing method is characterized by comprising the following processing technological flows of hulling ginkgo nuts, precooking the hulled ginkgo nuts, rinsing the precooked ginkgo nuts, performing enzyme treatment, immersing ginkgo nuts after enzyme treatment into sugar, drying the ginkgo nuts immersed into the sugar, packaging the dried ginkgo nuts, and obtaining finished products. The processing method has the benefits that products prepared by the processing method are glittering and translucent in color, are sweet rather than greasy, are fragrant, crisp and tenacious in mouth feel, and have peculiar fragrant and sweet flavor of ginkgoes. The products are delicious and rich in nutrition, are beneficial for human bodies to digest and absorb food, and have the efficacies of nourishing yin, nourishing faces and resisting ageing. The processing method is simple to operate, is easy to implement, and is a green food which is delicious and is rich in nutrition.

Description

technical field [0001] The invention relates to a food processing method, in particular to a processing method of fructose-flavored preserved ginkgo. Background technique [0002] In addition to starch, protein, fat, and sugar, ginkgo fruit also contains trace elements such as vitamin C, riboflavin, carotene, calcium, phosphorus, iron, potassium, and magnesium, as well as ginkgolic acid, ginkgol, and five-carbon polysaccharides. Liposterol and other ingredients are rich in nutrition, and have good medical effects and effects on diseases such as benefiting lung qi, treating cough and asthma, stopping bandworms, reducing stool, flattening wrinkles, protecting blood vessels, increasing blood flow, leukorrhea, and white turbidity. Therapeutic effect. Ginkgo also has anti-aging abilities. Regular consumption of ginkgo fruit can nourish yin, nourish skin and anti-aging, expand microvessels, promote blood circulation, make people's skin and face rosy, refreshed, and prolong life....

Claims

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Application Information

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IPC IPC(8): A23G3/48A23G3/34
Inventor 高磊陈正宏
Owner 高磊
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