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Processing method for preserved low-sugar gingko

A processing method and technology of ginkgo, applied in the confectionery industry, confectionery, food science and other directions, can solve problems such as poisoning and improper consumption of ginkgo, and achieve the effects of rich nutrition, easy implementation, and good digestion and absorption.

Inactive Publication Date: 2015-11-25
张瑰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the problem of poisoning caused by improper consumption of ginkgo, and to provide a processing method of low-sugar preserved ginkgo

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A kind of processing method of low-sugar dried ginkgo, concrete operation steps are:

[0018] A. Shelling: Shelling with a shelling machine requires fresh ginkgo almonds to be free of rust spots;

[0019] B. Pre-cooking: Ginkgo is pre-boiled in 0.3% malic acid color protection solution for 25 minutes, and the color protection solution is submerged in the ginkgo kernel for 3 cm;

[0020] C. Rinse: Rinse with warm water at 70°C for 10 minutes, and pick out unqualified nuts that are broken, discolored, or spotted;

[0021] D. Enzyme treatment: add an appropriate amount of amylase for treatment, the temperature is 45°C, and wait until the fruit becomes soft;

[0022] E. Vacuum sugar dipping: After enzyme treatment, the kernels are immersed in 30% brown sugar solution, and the vacuum degree is 0.025 MPa, and the air is pumped for 30 minutes. After the pumping is stopped, an appropriate amount of lemon juice and maltol are added, and the soaking is continued for 8 hours;

...

Embodiment 2

[0026] A kind of processing method of low-sugar dried ginkgo, concrete operation steps are:

[0027] A. Shelling: Shelling with a shelling machine requires fresh ginkgo almonds to be free of rust spots;

[0028] B. Pre-cooking: Ginkgo is pre-boiled in 0.5% citric acid color protection solution for 25 minutes, and the color protection solution submerges ginkgo kernels by 4 cm;

[0029] C. Rinse: Rinse with warm water at 55-60°C for 28 minutes, and pick out broken, discolored, and speckled unqualified nuts;

[0030] D. Enzyme treatment: add an appropriate amount of amylase for treatment, the temperature is 30°C, and wait until the fruit becomes soft;

[0031] E. Vacuum sugar dipping: after enzymatic treatment, immerse the kernels in 50% xylitol sugar solution, and pump air for 35 minutes under a vacuum of 0.06 MPa. After stopping the pumping, add appropriate amount of ginger juice, nectar and glycerin, Continue to soak for 8-10h;

[0032] F. Drying: drain the sugar solution f...

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PUM

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Abstract

The invention discloses a processing method for preserved low-sugar gingko, and belongs to the field of food processing. The processing method is characterized in that the processing technological process including shelling, pre-boiling, rinsing, enzyme treatment, sugar soaking, drying, packaging and finished product obtaining is adopted. The processing method has the advantages that the product is pale brown, has agreeable sweetness, is crispy in taste, has tenacity and has the unique fragrance and sweet flavor of gingko. The product is delicious, tasty, rich in nutrition, beneficial to food digestion and absorption for human bodies, and has the effects of nourishing yin and keeping young. The processing method is easy to operate and implement, and the preserved low-sugar gingko is green food which is delicious, tasty and rich in nutrition.

Description

technical field [0001] The invention relates to a food processing method, in particular to a low-sugar preserved ginkgo processing method. 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, ginkgo phenol, 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. [0003] The role of ginkgo: Ginkgo has anti-aging skills. 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, a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
Inventor 张瑰
Owner 张瑰
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