Gingko sauce and preparation method thereof

Abstract

The invention discloses gingko sauce and a preparation method thereof. The preferable formula of the gingko sauce comprises 80% of gingko kernels, 5% of cashew nuts, 5% of crushed shiitake mushrooms, 3% of ground seaweed, 2% of honey, 3% of edible salt and 2% of natural yeast extract. The preparation method comprises the following steps. S1, preparing raw materials; s2, pretreating the raw materials; s3, performing emulsification process treatment; s4, sterilizing and packaging; therefore, the bitter taste and micro toxicity of the ginkgo nuts are solved by soaking the ginkgo nuts in 5% saline water at 70 DEG C and a low-temperature pulse vacuum detoxification technology, the ginkgo nuts with the bitter taste and micro toxicity solved are cooked twice by adopting a double-layer pressure cooker, the proportion of purified water to the ginkgo nuts required by each cooking is 1: 1, the first cooking time is one hour, the second cooking time is one hour, and the third cooking time is one hour. The second-time cooking time is half an hour, saline water with the concentration of 2% does not need to be added in the second-time cooking, and the soft, glutinous and mellow taste of the gingko sauce is kept through three-stage grinding.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, in particular to ginkgo jam and a preparation method thereof. Background Art

[0002] Ginkgo nuts, also known as white nuts, are rich in flavonoids, terpene lactones, amino acids and various trace elements. They have health functions such as antioxidant and improved blood circulation. In recent years, with the improvement of people's quality of life, there is a need to make ginkgo nuts into ginkgo jam.

[0003] The existing ginkgo jam mainly peels the ginkgo nuts, boils them in water, removes the thin skin, removes moisture, and adds a little salt; then the ginkgo nuts are made into hot pulp. The fresh pulp of ginkgo nuts can fully release the nutrients such as flavonoids, terpenoids, amino acids and various trace elements, which is beneficial to human digestion and absorption and is very beneficial to human health.

[0004] However, because ginkgo nuts and leaves contain ginkgolic acid, which is toxic, direct use can easily lead to the risk of trace hydrogen cyanide poisoning; at the same time, the single processing method of ginkgo nuts makes the nuts unripe and have a rough taste. Summary of the Invention

[0005] The present invention aims to solve one of the technical problems in the related art at least to a certain extent.

[0006] To this end, the present invention proposes a ginkgo jam and a preparation method thereof, which solves the bitterness and slight toxicity of ginkgo nuts by soaking them in 70-degree 5% salt water and using low-temperature pulse vacuum detoxification technology, thereby improving the taste of the ginkgo jam.

[0007] The bitter and slightly toxic ginkgo nuts are steamed twice in a double-layer pressure cooker. The ratio of pure water to ginkgo nuts required for each steaming is 1:1. The first steaming time is one hour, and the second steaming time is half an hour. There is no need to add 2% salt water in the second time, and three-level grinding is used to maintain the soft, glutinous and mellow taste of the ginkgo jam.

[0008] To achieve the above object, the present invention provides a ginkgo jam and a preparation method thereof, the method comprising the following steps: S1: prepare raw materials; S2: raw material pretreatment; S3: emulsification process; S4: Sterilized packaging.

[0009] In addition, the ginkgo jam and preparation method thereof proposed in the present application may also have the following additional technical features: Specifically, step S1 includes selecting ginkgo nuts, preparing a number of pure water and a number of salt water, wherein the ginkgo nuts are required to be fresh ginkgo nuts without damage, pests, or rot; then putting the washed ginkgo nuts into a microwave oven, baking them for 60 seconds, and peeling the ginkgo nuts after cooling.

[0010] Specifically, step S2 includes soaking the selected, shelled and peeled ginkgo nuts in 5% salt water at 70 degrees for more than one hour; and then treating the ginkgo nuts with pulsed hot air at 60 degrees for 15 minutes under a vacuum degree of -0.08 MPa to destroy the activity of hydrogen cyanide synthase, thereby solving the bitterness and slight toxicity of the ginkgo nuts.

[0011] Specifically, step S3 includes placing the ginkgo nuts processed in step S2 into a double-layer pressure cooker, adding an appropriate amount of pure water and an appropriate amount of salt water for steaming, wherein the steaming times are twice, thereby solving the problem of the ginkgo nuts having a raw taste; finally, the steamed ginkgo nuts and auxiliary materials are mixed and ground according to a mass ratio.

[0012] Specifically, in step S3, the ratio of pure water to ginkgo nuts added to the double-layer pressure cooker is 1:1, and the concentration of the added salt water is 2%.

[0013] Specifically, the first steaming time in step S3 is one hour, and the temperature of the double-layer pressure cooker is lowered to 80 degrees; then the second steaming is performed, and the second steaming time is half an hour.

[0014] Specifically, the ginkgo jam in step S3 is prepared by three-stage grinding using a colloid mill: The first-level grinding gap is 0.8 mm, which breaks up the cell structure; The secondary grinding gap is 0.3mm to form a homogeneous base material; The third-level grinding gap is 0.1 mm, 2% sunflower oil is added for emulsification, and the particle size is controlled at D90 ≤ 15 μm to obtain a silky texture.

[0015] Specifically, in step S4, the prepared ginkgo jam is sterilized by UHT ultra-high temperature instantaneous sterilization, and the sterilized ginkgo jam is filled into brown glass bottles for storage.

[0016] A ginkgo jam is suitable for any ginkgo jam prepared by the aforementioned ginkgo jam preparation method, comprising a preferred formula of the ginkgo jam: 80% ginkgo almonds, 5% cashew nuts, 5% chopped mushrooms, 3% seaweed powder, 2% honey, 3% edible salt, and 2% natural yeast extract; a complex enzyme preparation is added to the ginkgo jam; the complex enzyme preparation comprises cellulase, pectinase, and papain; and the ratio of cellulase, pectinase, and papain is 2:1:1.

[0017] Compared with the prior art, the present invention has the following advantages: The bitterness and slight toxicity of ginkgo nuts are solved by soaking them in 70-degree 5% salt water and using low-temperature pulse vacuum detoxification technology, making the taste of ginkgo jam better.

[0018] The bitter and slightly toxic ginkgo nuts are steamed twice in a double-layer pressure cooker. The ratio of pure water to ginkgo nuts required for each steaming is 1:1. The first steaming time is one hour, and the second steaming time is half an hour. There is no need to add 2% salt water in the second time, and three-level grinding is used to maintain the soft, glutinous and mellow taste of the ginkgo jam.

[0019] Additional aspects and advantages of the present invention will be set forth in part in the description which follows and, in part, will be obvious from the description which follows, or may be learned through practice of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] The above and / or additional aspects and advantages of the present invention will become apparent and readily understood from the following description of the embodiments with reference to the accompanying drawings, in which: Figure 1 The present invention is a structural schematic diagram of a ginkgo jam and a preparation method thereof according to an embodiment of the present invention. DETAILED DESCRIPTION

[0021] The embodiments of the present invention are described in detail below. Examples of the embodiments are shown in the accompanying drawings, wherein the same or similar reference numerals throughout represent the same or similar elements or elements having the same or similar functions. The embodiments described below with reference to the accompanying drawings are exemplary and are intended to be used to explain the present invention and are not to be construed as limiting the present invention. On the contrary, the embodiments of the present invention include all variations, modifications, and equivalents that fall within the spirit and scope of the appended claims.

[0022] The following describes a ginkgo jam and a preparation method thereof according to an embodiment of the present invention with reference to the accompanying drawings.

[0023] like Figure 1 As shown, a ginkgo jam and a preparation method thereof according to an embodiment of the present invention may include a preferred formula of the ginkgo jam: 80% ginkgo nuts, 5% cashew nuts, 5% chopped mushrooms, 3% seaweed powder, 2% honey, 3% edible salt, and 2% natural yeast extract; a composite enzyme preparation is added to the ginkgo jam; the composite enzyme preparation includes cellulase, pectinase, and papain; the ratio of cellulase, pectinase, and papain is 2:1:1, and the total addition amount is 0.3%, and enzymatic hydrolysis is carried out at a constant temperature of 50°C for 2 hours to decompose cell walls, release nutrients, and generate characteristic flavor peptides; and the ginkgo jam is prepared using the following method: S1: prepare raw materials; S2: raw material pretreatment; S3: emulsification process; S4: Sterilized packaging.

[0024] In one embodiment of the present invention, step S1 includes selecting ginkgo nuts, preparing a quantity of purified water and a quantity of salt water, wherein the ginkgo nuts are required to be fresh and free of damage, pests, and rot; then, the selected ginkgo nuts are washed in salt water, and then, the washed ginkgo nuts are microwaved and baked for 60 seconds. After cooling, the ginkgo nuts are shelled and peeled, and the peeled ginkgo nuts are broken in half, the cores are removed, and the skins are torn off. In one embodiment of the present invention, step S2 includes soaking the selected, shelled and peeled ginkgo nuts in 70-degree 5% salt water for more than one hour; then taking out the ginkgo nuts soaked in 70-degree 5% salt water and filtering the water; at the same time, the ginkgo nuts are subjected to a vacuum of -0.08 MPa, with 60-degree pulsed hot air and start and stop at intervals of 30 seconds, and the ginkgo nuts are treated for 15 minutes to destroy the activity of hydrogen cyanide synthase; and residual toxins are extracted by supercritical CO2, with an extraction pressure of 15 MPa, a temperature of 40°C, and a time of 10 minutes; after detoxification, the moisture content of the ginkgo nuts is controlled at 18-22%, and the residual toxin content is ≤0.5 mg / kg, which is far lower than the national standard of 2 mg / kg; thus, the bitterness and slight toxicity of the ginkgo nuts can be solved by soaking in 70-degree 5% salt water and low-temperature pulse vacuum detoxification technology.

[0025] Furthermore, step S3 includes placing the ginkgo nuts processed in step S2 into a double-layer pressure cooker, and adding an appropriate amount of pure water and an appropriate amount of salt water for steaming, wherein the steaming times are twice, thereby solving the problem of the ginkgo nuts having a raw taste; finally, the steamed ginkgo nuts and auxiliary materials are mixed and ground according to the mass ratio.

[0026] Furthermore, in step S3, the ratio of pure water and ginkgo nuts added to the double-layer pressure cooker is 1:1, and the concentration of the added salt water is 2% to ensure the taste of the ginkgo nuts.

[0027] Furthermore, the first steaming time in step S3 is one hour, and the double-layer pressure cooker is lowered to 80 degrees; then the second steaming is performed, and the second steaming time is half an hour; when the ginkgo nuts are steamed for the second time, no salt water is needed to be added; therefore, the ratio of pure water and ginkgo nuts required for the two steamings is 1:1; therefore, the problem of the ginkgo nuts returning to their original taste can be solved, and a soft, glutinous and mellow taste can be achieved.

[0028] In one embodiment of the present invention, in step S3, the ginkgo jam is prepared by adding 80% ginkgo nuts, 5% cashew nuts, 5% chopped mushrooms, 3% seaweed powder, 2% honey, 3% edible salt, and 2% natural yeast extract to a grinding tank, and adding a composite enzyme preparation thereto, the composite enzyme preparation comprising cellulase, pectinase, and papain; wherein the ratio of cellulase, pectinase, and papain is 2:1:1; the total addition amount is 0.3%, and the enzyme is hydrolyzed at a constant temperature of 50°C for 2h to decompose the cell wall and release nutrients, while generating characteristic flavor peptides; finally, a colloid mill is used for three-stage grinding: The first-level grinding gap is 0.8mm to break the cell structure of ginkgo nuts and auxiliary materials; the nutrients such as flavonoids, terpene lactones, amino acids and various trace elements are completely released; Then adjust the grinding jar and perform secondary grinding with a gap of 0.3 mm to form a homogeneous base material; Finally, the grinding tank is adjusted, and the gap of the third-level grinding is 0.1mm. 2% sunflower oil is added for emulsification, and the particle size is controlled at D90≤15μm to obtain a silky texture; the viscosity of the ginkgo jam is stabilized at around 8000-12000mPa·s, with excellent spreadability, and the ginkgo jam maintains a soft, glutinous and mellow taste.

[0029] In one embodiment of the present invention, in step S4, the prepared ginkgo jam is sterilized by ultra-high temperature instantaneous sterilization (UHT), and the sterilized ginkgo jam is filled into brown glass bottles for storage. The ground ginkgo jam is also sterilized by ultra-high temperature instantaneous sterilization (UHT), wherein the brown glass bottles are also disinfected and sterilized, and the sterilized ginkgo jam is filled into brown glass bottles for storage. The residual oxygen content is ≤1% when replaced by nitrogen, and the product has a shelf life of 18 months when stored away from light.

[0030] In summary, the present invention provides a ginkgo jam and a preparation method thereof, comprising the steps of: placing selected ginkgo nuts in salt water and cleaning them, then placing the washed ginkgo nuts in a microwave oven and baking them for 60 seconds. After cooling, the ginkgo nuts are shelled and peeled, the peeled ginkgo nuts are broken into two halves, the cores are removed, and the skins are torn off; the selected shelled and peeled ginkgo nuts are soaked in 70-degree 5% salt water for more than one hour; the ginkgo nuts soaked in 70-degree 5% salt water are then taken out and filtered; at the same time, the ginkgo nuts are subjected to a 60-degree pulsed hot air treatment at a vacuum degree of -0.08 MPa and a start-stop interval of 30 seconds for 15 minutes to destroy the activity of hydrocyanate synthase; and residual toxins are extracted by supercritical CO2 at an extraction pressure of 15 MPa, a temperature of 40°C, and a time of 10 minutes. After detoxification, the moisture content of the ginkgo nuts is controlled at 18-22%, and the residual toxin content is ≤0.5 mg / kg, which is far lower than the national standard of 2 mg / kg. The bitterness and slight toxicity of ginkgo nuts can be solved by soaking them in 70-degree 5% salt water and using low-temperature pulse vacuum detoxification technology; the processed ginkgo nuts are then placed in a double-layer pressure cooker, and an appropriate amount of purified water and an appropriate amount of salt water are added for steaming, wherein the steaming times are twice, and the ratio of purified water to ginkgo nuts required for the two steamings is 1:1, the first steaming time is one hour, and the double-layer pressure cooker is lowered to 80 degrees; a second steaming is then performed, and the second steaming time is half an hour; wherein, when the ginkgo nuts are steamed for the second time, no salt water is needed, thereby solving the problem of the ginkgo nuts being raw, and achieving a soft, glutinous and mellow taste; then, through three-stage grinding, the viscosity of the ginkgo jam is stabilized at about 8000-12000 mPa·s, the spreadability is excellent, and the ginkgo jam maintains a soft, glutinous and mellow taste; finally, the sterilized ginkgo jam is filled into sterilized brown glass bottles for storage; wherein the residual oxygen content of the nitrogen replacement is ≤1%, and the shelf life is up to 18 months when stored away from light.

[0031] In the description of this specification, the terms "first" and "second" are used for descriptive purposes only and should not be understood to indicate or imply relative importance or implicitly specify the number of the technical features indicated. Therefore, a feature specified as "first" or "second" may explicitly or implicitly include at least one of such features. In the description of the present invention, "plurality" means at least two, for example, two, three, etc., unless otherwise specifically defined.

[0032] In the description of this specification, the reference terms "one embodiment", "some embodiments", "example", "specific example", or "some examples" mean that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic representations of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described can be combined in any one or more embodiments or examples in a suitable manner. In addition, those skilled in the art can combine and combine different embodiments or examples described in this specification and features of different embodiments or examples without contradiction.

[0033] Although the embodiments of the present invention have been shown and described above, it will be understood that the above embodiments are exemplary and are not to be construed as limitations on the present invention. A person skilled in the art may change, modify, replace and deform the above embodiments within the scope of the present invention.

Claims

1. A method for preparing ginkgo jam, characterized in that: The method comprises the following steps: S1: prepare raw materials; S2: raw material pretreatment; S3: emulsification process; S4: Sterilized packaging.

2. The method for preparing ginkgo jam according to claim 1, wherein: The step S1 includes selecting ginkgo nuts, preparing a number of purified water and a number of salt water, wherein the ginkgo nuts are required to be fresh ginkgo nuts without damage, pests, or rot; then putting the washed ginkgo nuts into a microwave oven, baking them for 60 seconds, and then shelling and peeling the ginkgo nuts after cooling.

3. The method for preparing ginkgo jam according to claim 2, wherein: The step S2 includes soaking the selected shelled and peeled ginkgo nuts in 5% salt water at 70 degrees for more than one hour; and then subjecting the nuts to pulsed hot air treatment at 60 degrees for 15 minutes under a vacuum degree of -0.08 MPa to destroy the activity of hydrocyanate synthase, thereby reducing the bitterness and slight toxicity of the ginkgo nuts.

4. The method for preparing ginkgo jam according to claim 3, wherein: The step S3 comprises placing the ginkgo nuts processed in the step S2 into a double-layer pressure cooker, adding an appropriate amount of purified water and an appropriate amount of salt water for steaming, wherein the steaming is performed twice, thereby solving the problem of the ginkgo nuts having a raw taste; and finally mixing and grinding the steamed ginkgo nuts and auxiliary materials according to a mass ratio.

5. The method for preparing ginkgo jam according to claim 3, wherein: In step S3, the ratio of pure water to ginkgo nuts added to the double-layer pressure cooker is 1:1, and the concentration of the added salt water is 2%.

6. The method for preparing ginkgo jam according to claim 3, characterized in that: The first steaming time in step S3 is one hour, and the double-layer pressure cooker is lowered to 80 degrees; then the second steaming is performed, and the second steaming time is half an hour.

7. The method for preparing ginkgo jam according to claim 6, characterized in that: The preparation of ginkgo jam in step S3 is performed by three-stage grinding using a colloid mill: The first-level grinding gap is 0.8 mm, which breaks up the cell structure; The secondary grinding gap is 0.3mm to form a homogeneous base material; The third-level grinding gap is 0.1 mm, 2% sunflower oil is added for emulsification, and the particle size is controlled at D90 ≤ 15 μm to obtain a silky texture.

8. The method for preparing ginkgo jam according to claim 7, characterized in that: In step S4, the prepared ginkgo jam is sterilized by UHT ultra-high temperature instantaneous sterilization, and the sterilized ginkgo jam is filled into brown glass bottles for storage.

9. A ginkgo jam, which is suitable for use in the ginkgo jam preparation method according to any one of claims 1 to 8, characterized in that: The preferred formula of the ginkgo jam is: 80% ginkgo nuts, 5% cashew nuts, 5% chopped mushrooms, 3% seaweed powder, 2% honey, 3% edible salt, and 2% natural yeast extract; a complex enzyme preparation is added to the ginkgo jam; the complex enzyme preparation comprises cellulase, pectinase, and papain; and the ratio of the cellulase, pectinase, and papain is 2:1:1.

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