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Method for preparing gingko powder from fresh gingko fruits

A technology for ginkgo powder and ginkgo fruit, which is applied in the field of powder processing, can solve the problems of inability to solve the problem of debittering/masking ginkgo, the problem of ginkgo toxin, and the bitter taste of ginkgo products, so as to ensure uniform consistency and enhance the Pectinase activity, the effect of reducing the difficulty of the process

Pending Publication Date: 2022-03-22
郯城县华银银杏开发有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And the processing of ginkgo powder is simple mechanical processing at present, and generally there are following problems: (1) can't solve the toxin problem that exists in ginkgo
Ginkgo toxins can cause convulsions, confusion and other poisoning symptoms, similar to poisoning by the highly toxic pesticide tetramine, and severe cases can lead to death; (2) Cannot solve the problem of debitterness / shielding of ginkgo
The health function of ginkgo is mainly realized by ginkgo flavonoids and ginkgolides. Ginkgo flavonoids have a strong and long-lasting bitter taste. If they are not removed during the deep processing of ginkgo, the taste of ginkgo products will be heavy, which is difficult for consumers to accept; if simple (3) The physical and chemical properties of the powder are not good, the loss of nutrients is serious, and the agglomeration and agglomeration have poor solubility

Method used

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  • Method for preparing gingko powder from fresh gingko fruits
  • Method for preparing gingko powder from fresh gingko fruits
  • Method for preparing gingko powder from fresh gingko fruits

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A preparation method for preparing ginkgo powder with fresh ginkgo fruit, comprising the following steps:

[0038] (1) Fruit selection: select fresh ginkgo fruits without mildew, wash them, and place them in an environment of 0-3°C for rapid pre-cooling for 30 minutes;

[0039] (2) High-pressure cooking: put the pre-cooled ginkgo fruit in a container, add water according to the material-to-liquid ratio of 100g: 200ml, heat at 100°C for 15min in an environment of 0.15MPa, take it out after pressure relief, and remove the shell and inner skin. Take out the nuts, remove the core of the ginkgo kernels, and obtain the pretreated ginkgo nuts;

[0040] (3) Beating and enzymatic hydrolysis: Homogenize the pretreated ginkgo fruit with water, add α-amylase, pectinase and microbial agent for fermentation, ferment at room temperature for 12 hours, homogenize after fermentation, and homogenize at a temperature of 65°C Pressure 10MPa, get homogeneous slurry;

[0041] (4) Adsorption...

Embodiment 2

[0059] A preparation method for preparing ginkgo powder with fresh ginkgo fruit, comprising the following steps:

[0060] (1) Fruit selection: select fresh ginkgo fruits without mildew, wash them, and place them in an environment of 0-3°C for rapid pre-cooling for 60 minutes;

[0061] (2) High-pressure cooking: put the pre-cooled ginkgo fruit in a container, add water according to the material-to-liquid ratio of 100g: 200ml, heat at 110°C for 20min in an environment of 0.20MPa, take it out after pressure relief, and remove the shell and inner skin. Take out the nuts, remove the core of the ginkgo kernels, and obtain the pretreated ginkgo nuts;

[0062] (3) Beating and enzymatic hydrolysis: Homogenize the pretreated ginkgo fruit with water, add α-amylase, pectinase and microbial agent for fermentation, ferment at room temperature for 24 hours, homogenize after fermentation, and homogenize at a temperature of 65°C Pressure 20MPa, get homogeneous slurry;

[0063] (4) Adsorption...

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Abstract

The invention discloses a method for preparing gingko powder from fresh gingko fruits, and belongs to the technical field of powder processing. The preparation method comprises the steps of fruit selection, high-pressure cooking, pulping and enzymolysis, adsorption and filtration, high-speed emulsification, spray drying and the like. The preparation method comprises the following steps: firstly, pre-cooling fresh ginkgo fruits, and immediately carrying out high-pressure treatment to reduce bitter substance residues of ginkgo kernel cores; secondly, amylase and pectinase are used for mixed hydrolysis, a microbial agent is added for fermentation, and the toxicity of the product is reduced; the corn oil and the lecithin are added for mixing and homogenizing, the corn oil and the lecithin partially wrap the gingko particles, the bitter taste of the gingko is further reduced while nutrient substances are protected from being damaged, meanwhile, the problem of agglomeration of the gingko powder in the subsequent spray drying process can be solved, and the uniformity and consistency of the granularity are guaranteed. The preparation process of the ginkgo powder can improve the powder property of the ginkgo powder, improve the dissolution rate of nutritional and functional components, and provide a new thought for deep processing of ginkgo.

Description

technical field [0001] The invention belongs to the technical field of powder processing, and in particular relates to a method for preparing ginkgo powder from fresh ginkgo fruit. Background technique [0002] Ginkgo biloba, also known as ginkgo, is a deciduous tree with slow growth and long life span. It is the oldest relic plant of existing seed plants and enjoys the reputation of "Panda in the plant world". Ginkgo fruit, which belongs to dried fruit, has a slight bitter taste and contains 67%-75% starch, 10%-15% protein, 2%-4% fat, and various biologically active nutrients. Its main activity The ingredients are lactones and flavonoids, which have anti-tumor and anti-aging effects, and have high economic value and medicinal value. my country is rich in ginkgo resources, among which Tancheng County in Shandong Province is a large-scale ginkgo cultivation base in the country and is known as the "Hometown of Ginkgo". [0003] Ginkgo fruit is rich in nutrients, most of whic...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L5/20A23L25/00A23L5/00A23P10/40A23P10/35
CPCA23L33/00A23L5/25A23L5/28A23L5/273A23L5/21A23L25/30A23L25/40A23L5/00A23P10/40A23P10/35A23V2002/00A23V2250/18A23V2250/1842A23V2300/10
Inventor 徐文赵庆杰
Owner 郯城县华银银杏开发有限责任公司