Ginkgo biloba soybean paste and preparation method thereof

A technology of ginkgo and soybean paste, which is applied to the functions of food ingredients, food heat treatment, food ingredients as antimicrobial preservation, etc., can solve the problems that the research on ginkgo and soybean paste has not been reported, so as to improve human immunity and reduce anti-nutrition Effect of factor content, variety enrichment

Pending Publication Date: 2022-01-21
HUAIYIN INSTITUTE OF TECHNOLOGY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are ginkgo wine products on the market, as well as instant gi...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] (1) Fruit selection Select fresh and high-quality ginkgo with complete grains, full grains, no insect erosion, no mildew; the same method selects high-quality soybeans, and washes them with water to remove impurities;

[0033] Weigh the following raw materials in parts by weight for later use: 50 parts of soybeans, 40 parts of ginkgo, 10 parts of flour, 0.6 parts of Aspergillus oryzae, 0.3 parts of Aspergillus niger, 8 parts of salt, 15 parts of pepper, 8 parts of white sugar, and 0.3 part of xanthan gum.

[0034] (2) Soaking Add soybeans to 3 times the weight of water and soak at room temperature for 12 hours, the beans will be full without hard core;

[0035] (3) Microwave Place the selected ginkgo in a microwave oven, set the microwave power to 700W, microwave time to 60s, then peel, core, dry and powder;

[0036] (4) Cooking Cook the soaked and rinsed soybeans at 121°C for 45 minutes, and cool to room temperature;

[0037] (5) Mix koji: Put the cooked soybeans, gin...

Embodiment 2

[0042] (1) Fruit selection Select fresh and high-quality ginkgo with complete grains, full grains, no insect erosion, no mildew; the same method selects high-quality soybeans, and washes them with water to remove impurities;

[0043] Weigh the following raw materials in parts by weight for later use: 80 parts of soybeans, 60 parts of ginkgo, 15 parts of flour, 0.7 parts of Aspergillus oryzae, 0.4 parts of Aspergillus niger, 11 parts of salt, 20 parts of pepper, 10 parts of white sugar, and 0.4 part of xanthan gum.

[0044] (2) Soaking Add soybeans to 3 times the weight of water and soak at room temperature for 12 hours, the beans will be full without hard core;

[0045] (3) Microwave Place the selected ginkgo in a microwave oven, set the microwave power to 800W, microwave time to 40s, then peel, core, dry and powder;

[0046] (4) Cooking Cook the soaked and rinsed soybeans at 121°C for 45 minutes, and cool to room temperature;

[0047] (5) Mix koji: Put the cooked soybeans, g...

Embodiment 3

[0052] (1) Fruit selection Select fresh and high-quality ginkgo with complete grains, full grains, no insect erosion, no mildew; the same method selects high-quality soybeans, and washes them with water to remove impurities;

[0053] Weigh the following raw materials in parts by weight for later use: 100 parts of soybeans, 80 parts of ginkgo, 20 parts of flour, 0.9 parts of Aspergillus oryzae, 0.45 parts of Aspergillus niger, 16 parts of salt, 30 parts of pepper, 16 parts of white sugar, and 0.6 part of xanthan gum.

[0054] (2) Soaking Add soybeans to 3 times the weight of water and soak at room temperature for 12 hours, the beans will be full without hard core;

[0055] (3) Microwave Place the selected ginkgo in a microwave oven, set the microwave power to 500W, and the microwave time to 80s, then peel the ginkgo, remove the core, dry and powder it;

[0056] (4) Cooking Cook the soaked and rinsed soybeans at 121°C for 45 minutes, and cool to room temperature;

[0057] (5) M...

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PUM

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Abstract

The invention discloses ginkgo biloba soybean paste and a preparation method thereof. The ginkgo biloba soybean paste is prepared from the following raw materials in parts by weight: 50-100 parts of soybeans, 40-80 parts of ginkgo biloba, 10-20 parts of flour, 0.6-0.9 part of aspergillus oryzae, 0-0.3 part of aspergillus niger, 8-16 parts of table salt, 15-30 parts of chilies, 8-16 parts of white granulated sugar and 0.3-0.6 part of xanthan gum. According to the soybean paste disclosed by the invention, the content of the ginkgo biloba is high, ginkgo biloba fruits contain active ingredients such as flavone, lactone, white tartaric acid, ginkgol, bilobol, bacteriostatic proteins and polysaccharide, and the soybean paste has the effects of inhibiting fungi, improving brain functions, resisting anoxia, resisting fatigue, delaying senescence and the like, and has very high nutritional value. The ginkgo biloba soybean paste is ruddy in color and luster, rich in sauce fragrance, obvious in delicate flavor, palatable in salty and sweet taste, moderate in thickness and free of impurity particles, and development of the ginkgo biloba soybean paste can enrich the variety of thick broad-bean paste and open up a new way for deep processing of the ginkgo biloba. The preparation method is simple in process and low in cost.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to the preparation of soybean paste, in particular to ginkgo soybean paste and a preparation method thereof. Background technique [0002] Soybean paste is produced and processed with grains such as soybeans and wheat as raw materials. In the cooking stage, the protein in the raw materials will be moderately denatured and the starch will be moderately gelatinized. The principle is to make soy sauce and ferment it under suitable cultivation temperature and humidity conditions. The microorganisms in the soy sauce will multiply under ventilation and aerobic conditions. Secrete various extracellular enzymes in raw materials, such as protease (neutral protease, acid protease, alkaline protease), amylase, cellulase, etc. Various components such as protein and starch in the raw materials are decomposed into various substances such as polypeptides, amino acids, and organic acids unde...

Claims

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Application Information

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IPC IPC(8): A23L11/50A23L27/60A23L25/00A23L27/40A23L33/00A23L5/20A23L5/30A23L3/358A23L3/00
CPCA23L11/50A23L27/60A23L25/30A23L25/40A23L27/40A23L33/00A23L5/20A23L5/34A23L3/358A23L3/00A23V2002/00A23V2200/30A23V2200/326A23V2200/324A23V2200/322A23V2200/10A23V2250/5086A23V2300/24
Inventor 蒋长兴顾绍辉王丽君卢晨洋钱肖燕喻静张陈晨王秋岭
Owner HUAIYIN INSTITUTE OF TECHNOLOGY
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