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A kind of preparation method of ginkgo compound grain and ginkgo compound grain

A technology for compounding grains and ginkgo, applied in the field of food processing, can solve the problems of difficulty in detoxification, limit the application and medicinal value of ginkgo fruit, destroy the nutritional components of ginkgo fruit, etc., and achieve the effect of enhancing beneficial effects.

Active Publication Date: 2020-08-04
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Ginkgo fruit contains a variety of nutrients, which can smooth blood vessels, improve brain function, delay the aging of the brain of the elderly, enhance memory ability, treat Alzheimer's disease and insufficient blood supply to the brain, etc. Ginkgo fruit can also protect the liver, reduce arrhythmia, prevent Fatal bronchoconstriction in allergic reactions can also be used to deal with asthma, transplant rejection, myocardial infarction, stroke, organ protection and dialysis, so it can be used in nutrition and diet therapy, but ginkgo contains ginkgolic acid, hydrocyanic acid and other toxins, it is not suitable for a large amount of consumption, and it is difficult to detoxify, so it cannot be consumed in large quantities. The existing detoxification methods will greatly destroy the nutritional content of ginkgo fruit, such as ginkgo flavonoids, which limits the application and medicinal value of ginkgo fruit

Method used

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  • A kind of preparation method of ginkgo compound grain and ginkgo compound grain
  • A kind of preparation method of ginkgo compound grain and ginkgo compound grain
  • A kind of preparation method of ginkgo compound grain and ginkgo compound grain

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] First, shell the ginkgo fruit with a sheller, crush it with a beater, add it to an enzymatic hydrolysis tank with stirring, add water twice the weight of the shelled ginkgo fruit, and stir to form a suspension. The temperature of the ginkgo fruit suspension is raised to 20° C., and the compound bacteria and enzyme preparation are added at the same time. The total amount of the compound bacteria and enzyme preparation is 0.1% of the mass of the shelled ginkgo fruit, and the temperature is kept for 24 hours. The composition of complex bacteria and enzyme preparation is two kinds of Saccharomyces cerevisiae, Lactobacillus plantarum, amylase, and sodium bicarbonate. After fermentation, the suspension was dried by a tumble dryer, then pulverized into 40 meshes, and adjusted to 20% moisture in a mixer. Then enter the twin-screw extruder for extrusion, the screw speed is 100r / min, and the barrel outlet temperature is 180°C. The extruded material was dried and crushed to 80 me...

Embodiment 2

[0023] First, shell the ginkgo fruit with a sheller, crush it with a beater, add it to an enzymatic hydrolysis tank with stirring, add water twice the weight of the shelled ginkgo fruit, and stir to form a suspension. The temperature of the ginkgo fruit suspension was raised to 50° C., and the compound bacteria and enzyme preparation were added at the same time. The total amount of the compound bacteria and enzyme preparation was 5% of the mass of the shelled ginkgo fruit, and kept for 3 hours. The composite bacteria and the enzyme preparation are composed of saccharomyces cerevisiae, lactobacillus plantarum, amylase and sodium bicarbonate. The post-fermentation suspension was dried by a tumble dryer, then pulverized into 40 meshes, and adjusted to 30% moisture in a mixer. Then enter the twin-screw extruder for extrusion, the screw speed is 200r / min, and the barrel outlet temperature is 100°C. The extruded material is dried and crushed to 80 mesh. Ginkgo powder and 80 mesh ri...

Embodiment 3

[0025] First, shell the ginkgo fruit with a sheller, crush it with a beater, add it to an enzymatic hydrolysis tank with stirring, add water twice the weight of the shelled ginkgo fruit, and stir to form a suspension. The temperature of the ginkgo fruit suspension is raised to 30° C., and the compound bacteria and enzyme preparation are added at the same time. The total amount of the compound bacteria and enzyme preparation is 2% of the mass of the shelled ginkgo fruit, and the temperature is kept for 10 hours. The composite bacteria and the enzyme preparation are composed of two or four kinds of Saccharomyces cerevisiae, Lactobacillus plantarum, amylase, and sodium bicarbonate. The post-fermentation suspension was dried by a tumble dryer, then pulverized into 60 meshes, and then adjusted to 30% moisture in a mixer. Then enter the twin-screw extruder for extrusion, the screw speed is 150r / min, and the barrel outlet temperature is 130°C. After the extruded material is dried, i...

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Abstract

The invention provides gingko compound grain and a preparation method thereof. The preparation method includes: shelling; pulping; fermenting; drying and smashing; extruding; blending; extrusion forming. The problem of gingko detoxification is solve effectively, main nutritional ingredients of gingko are similar to those of grains like rice, so that the gingko is enabled to become staple food which can be eaten on a large scale, and beneficial effect of the gingko on human body is enhanced by increasing eating amount. In all know gingko products, the gingko compound grain is the first one gingko nut grain product which can be eaten on a large scale, gingko acid content of the gingko compound grain meets requirements of Chinese Pharmacopoeia and European Pharmacopoeia on gingko and gingko products, content of ginkgetin which is a main active ingredient of the gingko is retained greatly, and the gingko compound grain is an effective and nontoxic staple food product based on the gingko.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of ginkgo compound grain and ginkgo compound grain. Background technique [0002] Ginkgo fruit contains a variety of nutrients, which can smooth blood vessels, improve brain function, delay the aging of the brain of the elderly, enhance memory ability, treat Alzheimer's disease and insufficient blood supply to the brain, etc. Ginkgo fruit can also protect the liver, reduce arrhythmia, prevent Fatal bronchoconstriction in allergic reactions can also be used to deal with asthma, transplant rejection, myocardial infarction, stroke, organ protection and dialysis, so it can be used in nutrition and diet therapy, but ginkgo contains ginkgolic acid, hydrocyanic acid and other toxins are not suitable for a large amount of consumption, and it is difficult to detoxify, so it cannot be consumed in large quantities. Existing detoxification methods wil...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/143A23L25/00A23L29/00A23L33/00
CPCA23L7/143A23L25/30A23L29/065A23L33/00A23V2002/00A23V2200/30A23V2250/2116
Inventor 刘海英
Owner JIANGNAN UNIV
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