Making method of gingko noodles

Abstract

The present invention relates to a ginkgo noodle production method, and belongs to the technical field of food processing, and the ginkgo noodle comprises the following raw materials by weight: 100 parts of high gluten wheat flour; 15-25 parts of ginkgo powder; 3-5 parts of coix seed gum; 1-2 parts of table salt; aiming at the problems that a gluten protein network structure is weakened, the processability is reduced, the noodles are easy to stick to equipment and break due to the addition of ginkgo powder in the existing ginkgo noodle making process, and the soup is turbid and the mouth feel is rough due to the dissolution of starch during boiling, the invention introduces the water chestnut and coix seed gum; the instant noodles are prepared from natural raw materials such as water caltrop powder and coix seed oil through gelatinization, emulsification, cross-linking reaction and spray drying, the water caltrop powder and the coix seed oil can enhance the gluten structure, improve the ductility and the flexibility of dough, improve the processing performance, reduce starch dissolution and reduce the turbidity of soup, so that the noodles are tough, chewy and smooth in mouth feel, reduce nutrient loss and improve the health-care value of products; the method is simple and effective, the quality is excellent, and the application prospect is wide.

Description

Technical Field

[0001] This invention belongs to the field of ginkgo noodle making technology, specifically referring to a method for making ginkgo noodles. Background Technology

[0002] Ginkgo noodles, a type of noodle food that combines the nutritional and health benefits of ginkgo, have gradually gained popularity in recent years due to the trend of healthy eating. Existing production techniques usually draw on traditional noodle-making processes, covering the basic steps of washing, drying, and grinding ginkgo into ginkgo powder, then mixing it with wheat flour and other main ingredients, kneading the dough, shaping, and drying. Currently, various improvement methods have emerged in the industry, aiming to optimize the product's taste, nutrient retention, and processing efficiency. These technologies provide a basic foundation for the industrialization of ginkgo noodles.

[0003] The main technical challenge is that the addition of ginkgo powder significantly weakens the gluten protein network structure, leading to a decrease in dough processing performance. During rolling and cutting, the dough is prone to sticking to the equipment and breaking. At the same time, the finished noodles are prone to starch dissolution during cooking, causing the soup to become cloudy. It is also difficult to achieve both a chewy and smooth texture, and there is a problem that the active nutrients are easily lost during processing. Summary of the Invention

[0004] In order to overcome the shortcomings of the prior art, the present invention provides a method for making ginkgo noodles, which effectively solves the problems in the current ginkgo noodle making process on the market, such as the weakening of the gluten protein network structure, the decline in processing performance, easy sticking to equipment and breakage, and the cloudiness of the soup and rough taste caused by starch dissolution during cooking.

[0005] The technical solution adopted by the present invention is as follows: The present invention proposes a method for making ginkgo powder, comprising the following raw materials in parts by weight: 100 parts of high-gluten wheat flour; 15-25 parts of ginkgo powder; 3-5 parts of coix seed gum; 1-2 parts of salt; and 30-35 parts of drinking water.

[0006] Furthermore, the preparation method of the coix seed gum includes the following steps: S1: Mix the water chestnut powder with water, heat and gelatinize to obtain water chestnut paste; S2: The coix seed oil, emulsifier and remaining water are mixed and subjected to high-shear emulsification to obtain coix seed emulsion; S3: Mix the water chestnut paste, coix seed emulsion and sodium alginate, adjust the pH of the system to slightly alkaline, react under certain temperature conditions, and then spray dry to obtain the water chestnut and coix seed gum.

[0007] Furthermore, in step S1, the weight ratio of water chestnut flour to water is 1:(9-11).

[0008] Furthermore, in step S1, the gelatinization temperature is 73-77℃ and the gelatinization time is 30 minutes.

[0009] Furthermore, in step S2, the high-shear emulsification rotation speed is 8000-10000 rpm, and the emulsification time is 5-10 minutes.

[0010] Furthermore, in step S3, the reaction temperature is 48-52℃ and the reaction time is 55-65 minutes.

[0011] Furthermore, the inlet air temperature range of the spray dryer is 175-185℃, and the outlet air temperature range is 85-95℃. Furthermore, the preparation method of the ginkgo powder includes the following steps: High-gluten wheat flour, ginkgo powder, salt and the aforementioned coix seed gum are mixed evenly, and drinking water is added to knead the dough; the kneaded dough is placed in a sealed container and left to mature at room temperature; the matured dough is rolled, cut into strips and dried multiple times using a pasta machine to obtain ginkgo noodles.

[0012] Furthermore, the standing ripening time at room temperature is 20-30 minutes.

[0013] Furthermore, the drying process employs gradient drying, first drying at 70-80% humidity and 28-32℃ for 1 hour, and then drying at 60-70% humidity and 38-42℃ until the moisture content is below 14%.

[0014] The beneficial effects achieved by the present invention using the above structure are as follows: This solution proposes a method for producing ginkgo flour. By introducing coixol, the active groups in its molecular structure can interact with wheat protein molecules, strengthening the gluten protein structure and making it less prone to breakage. Simultaneously, the continuous phase formed by coixol can encapsulate and bind ginkgo powder particles that do not participate in gluten formation, playing a crucial connecting role between gluten and starch particles, effectively solving the problem of gluten strength weakening caused by the addition of ginkgo powder. Furthermore, through cross-linking with ginkgo starch and wheat protein, coixol forms a more stable composite system, achieving synergistic effects and improving the dough's extensibility, flexibility, and processing performance, effectively avoiding problems such as sticking to equipment and breakage during rolling and cutting.

[0015] The stable structure formed by coix seed gum inside the noodle product can limit the excessive dissolution of starch granules during cooking, thereby significantly reducing the turbidity of the broth. This structure can also better lock in moisture, making the noodles more chewy, smooth, and elastic. This structure can encapsulate the active ingredients of ginkgo inside, which helps to reduce their loss during processing and cooking, avoiding the common defects of ordinary whole grain noodles such as rough texture, stickiness, and hard core. This improves the cooking quality and texture of ginkgo noodles, enhancing the eating experience.

[0016] Water chestnut and Job's tears gum is made from a variety of natural raw materials that are both food and medicine. While optimizing the characteristics of flour products, it can also introduce the natural active ingredients from raw materials such as water chestnut and Job's tears into ginkgo flour products. These natural active ingredients work synergistically with the health-promoting components of ginkgo itself to enhance the nutritional value of the food, achieve physiological regulation functions, and add more diversified health value to the final product in addition to its core staple food function, thereby enhancing the product's market competitiveness and uniqueness. Attached Figure Description

[0017] Figure 1 The figure shows the experimental results of the effect of the method for making ginkgo flour proposed in this invention on dough properties. Figure 2 The diagram illustrates the method for preparing ginkgo noodles according to this invention, focusing on reducing the turbidity of the broth, improving the taste, and minimizing the loss of active ingredients. Figure 3 This is a comparative diagram of the functional components and characteristics of a sample of a method for preparing ginkgo noodles proposed in this invention. The accompanying drawings are provided to further illustrate the invention and form part of the specification. They are used together with the embodiments of the invention to explain the invention and do not constitute a limitation thereof. Detailed Implementation

[0018] The technical solutions of the present invention will be clearly and completely described below with reference to the accompanying drawings of the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention without creative effort are within the scope of protection of the present invention.

[0019] It should be noted that, unless otherwise specified, all chemical reagents involved in this invention were purchased through commercial channels. Example

[0020] A method for making ginkgo noodles First, water chestnut powder is prepared. The first step is gelatinization of water chestnut powder. One part of water chestnut powder and nine parts of room temperature drinking water are added to a reaction vessel. The mixture is stirred at 300 rpm to disperse the water chestnut powder and form a uniform suspension. Then, the temperature is slowly raised to 73°C and held for 30 minutes. The mixture is stirred continuously until it becomes a translucent viscous paste. This process causes the water chestnut starch granules to break down and swell, releasing starch. The second step is emulsification of coix seed oil. Ten parts of purified water are preheated to 60°C. 0.5 parts of molecularly distilled monoglyceride are added and stirred to dissolve. Then, one part of coix seed oil is slowly added. The mixture is then sheared and emulsified at 8000 rpm for 10 minutes to obtain a milky white, uniform, and stable coix seed oil emulsion. The third step involves a composite and esterification cross-linking reaction. The water chestnut paste is cooled to 52°C, stirred at 400 rpm, and coix seed oil emulsion is added. Then, 0.5 parts of sodium alginate powder are slowly sprinkled in, and the mixture is stirred at 600 rpm for 20 minutes. 0.1 mol / L sodium hydroxide solution is added dropwise to adjust the pH of the system to 8. The reaction is carried out at a constant temperature of 48°C and 600 rpm for 65 minutes to obtain the product. The fourth step is post-processing. After the reaction product is naturally cooled to room temperature, it is spray-dried. The inlet air temperature is set to 175°C and the outlet air temperature to 85°C. The feed rate is based on stabilizing the outlet air temperature. Finally, a white to slightly yellow dry powder is collected, which is the water chestnut powder.

[0021] Next, ginkgo flour is prepared. When kneading the dough, 100 parts high-gluten wheat flour, 15 parts ginkgo powder, 1 part salt, and 3 parts coix seed powder are placed in a dough mixer and mixed evenly. Then, 30 parts drinking water are slowly added and the mixture is stirred at medium speed for 20 minutes to fully integrate the materials and form a smooth and uniform dough. After kneading, the dough is allowed to mature. The kneaded dough is placed in a sealed container and left to mature at room temperature for 30 minutes to promote the even distribution of moisture inside the dough and allow the gluten to fully develop. The matured dough is then rolled and cut into strips, which are then cut into the required width. The drying process uses a gradient drying method. The dough is first dried at 70% humidity and 28°C for 1 hour, and then dried at 60% humidity and 38°C until the moisture content of the noodles is below 14%. Finally, the desired ginkgo flour is obtained. Example

[0022] A method for making ginkgo noodles First, water chestnut powder is prepared. The first step is gelatinization of water chestnut powder. One part of water chestnut powder and 10 parts of room temperature drinking water are added to a reaction vessel. The mixture is stirred at 300 rpm to disperse the water chestnut powder and form a uniform suspension. Then, the temperature is slowly raised to 75°C and kept constant for 30 minutes. The mixture is stirred continuously until it becomes a translucent viscous paste. This process causes the water chestnut starch granules to break down and swell, releasing starch. The second step is emulsification of coix seed oil. Ten parts of purified water are preheated to 60°C. 0.5 parts of molecularly distilled monoglyceride are added and stirred to dissolve. Then, one part of coix seed oil is slowly added. The mixture is then sheared and emulsified at 9000 rpm for 8 minutes to obtain a milky white, uniform, and stable coix seed oil emulsion. The third step involves the composite and esterification cross-linking reaction. The water chestnut paste is cooled to 52°C, stirred at 400 rpm, and coix seed oil emulsion is added. Then, 0.5 parts of sodium alginate powder are slowly sprinkled in, and the mixture is stirred at 600 rpm for 20 minutes. 0.1 mol / L sodium hydroxide solution is added dropwise to adjust the pH of the system to 8. The reaction is carried out at a constant temperature of 50°C and 600 rpm for 60 minutes to obtain the product. The fourth step is post-processing. After the reaction product is naturally cooled to room temperature, it is spray-dried. The inlet air temperature is set to 180°C and the outlet air temperature is set to 90°C. The feed rate is based on stabilizing the outlet air temperature. Finally, a white to slightly yellow dry powder is collected, which is the water chestnut powder.

[0023] Next, ginkgo flour is prepared. When kneading the dough, 100 parts of high-gluten wheat flour, 20 parts of ginkgo powder, 1.5 parts of salt, and 4 parts of coix seed powder are placed in a dough mixer and mixed evenly. Then, 33 parts of drinking water are slowly added and the mixture is stirred at medium speed for 20 minutes to fully integrate the materials and form a smooth and uniform dough. After kneading, the dough is allowed to mature. The kneaded dough is placed in a sealed container and left to mature at room temperature for 30 minutes to promote the even distribution of moisture inside the dough and allow the gluten to fully develop. The matured dough is then rolled and cut into strips, which are then cut into the required width. The drying process uses a gradient drying method. The dough is first dried at 75% humidity and 30°C for 1 hour, and then dried at 65% humidity and 40°C until the moisture content of the noodles is below 14%. Finally, the desired ginkgo flour is obtained. Example

[0024] A method for making ginkgo noodles First, water chestnut powder is prepared. The first step involves gelatinizing the water chestnut powder. One part water chestnut powder and 11 parts room temperature drinking water are added to a reaction vessel. The mixture is stirred at 300 rpm to disperse the powder and form a uniform suspension. The temperature is then slowly raised to 77°C and maintained for 30 minutes, with continuous stirring until the mixture becomes a translucent, viscous paste. This process causes the water chestnut starch granules to rupture and swell, releasing starch. The second step involves emulsifying coix seed oil. Ten parts purified water are preheated to 60°C. 0.5 parts molecularly distilled monoglycerides are added and stirred until dissolved. One part coix seed oil is then slowly added, and the mixture is sheared and emulsified at 10,000 rpm for 5 minutes to obtain a milky white, uniform, and stable coix seed oil emulsion. The third step involves a composite and esterification cross-linking reaction. The water chestnut paste is cooled to 52°C, stirred at 400 rpm, and coix seed oil emulsion is added. Then, 0.5 parts of sodium alginate powder are slowly sprinkled in, and the mixture is stirred at 600 rpm for 20 minutes. 0.1 mol / L sodium hydroxide solution is added dropwise to adjust the pH of the system to 8. The reaction is carried out at a constant temperature of 52°C and 600 rpm for 55 minutes to obtain the product. The fourth step involves post-processing. After the reaction product is naturally cooled to room temperature, it is spray-dried. The inlet air temperature is set to 185°C and the outlet air temperature is set to 95°C. The feed rate is based on stabilizing the outlet air temperature. Finally, a white to slightly yellow dry powder is collected, which is the water chestnut powder.

[0025] Next, ginkgo flour is prepared. When kneading the dough, 100 parts high-gluten wheat flour, 25 parts ginkgo powder, 2 parts salt, and 5 parts coix seed powder are placed in a dough mixer and mixed evenly. Then, 35 parts drinking water are slowly added and the mixture is stirred at medium speed for 20 minutes to fully integrate the materials and form a smooth and uniform dough. After kneading, the dough is allowed to mature. The kneaded dough is placed in a sealed container and left to mature at room temperature for 30 minutes to promote the even distribution of moisture inside the dough and allow the gluten to fully develop. The matured dough is then rolled and cut into strips, which are then cut into the required width. The drying process uses a gradient drying method. The dough is first dried at 80.8% humidity and 32°C for 1 hour, and then dried at 70% humidity and 42°C until the moisture content of the noodles is below 14%. Finally, the desired ginkgo flour is obtained.

[0026] Comparative Example 1 To prepare ginkgo noodles, when kneading the dough, first place 100 parts high-gluten wheat flour, 15 parts ginkgo powder, and 1 part salt in a dough mixer and mix them evenly. Then, slowly add 30 parts drinking water and mix at medium speed for 20 minutes to fully integrate the materials and form a smooth and uniform dough. After kneading, the dough is left to mature in a sealed container at room temperature for 30 minutes to promote even distribution of moisture and allow the gluten to fully develop. The matured dough is then rolled and cut into strips, which are then cut into the required width. The drying process uses a gradient drying method. First, the dough is dried at 70% humidity and 28°C for 1 hour. Then, the humidity is adjusted to 60% and the temperature to 38°C and the drying continues until the moisture content of the noodles is below 14%, thus obtaining the desired ginkgo noodles.

[0027] Comparative Example 2 First, water chestnut powder is prepared. The first step is gelatinization of water chestnut powder. One part of water chestnut powder and nine parts of room temperature drinking water are added to a reaction vessel. The mixture is stirred at 300 rpm to disperse the water chestnut powder and form a uniform suspension. Then, the temperature is slowly raised to 73°C and held for 30 minutes. The mixture is stirred continuously until it becomes a translucent viscous paste. This process causes the water chestnut starch granules to break down and swell, releasing starch. The second step is emulsification of coix seed oil. Ten parts of purified water are preheated to 60°C. 0.5 parts of molecularly distilled monoglyceride are added and stirred to dissolve. Then, one part of coix seed oil is slowly added. The mixture is then sheared and emulsified at 8000 rpm for 10 minutes to obtain a milky white, uniform, and stable coix seed oil emulsion. The third step involves a composite and esterification cross-linking reaction. The water chestnut paste is cooled to 52°C, stirred at 400 rpm, and coix seed oil emulsion is added. Then, 0.5 parts of sodium alginate powder are slowly sprinkled in, and the mixture is stirred at 600 rpm for 20 minutes. 0.1 mol / L sodium hydroxide solution is added dropwise to adjust the pH of the system to 8. The reaction is carried out at a constant temperature of 48°C and 600 rpm for 65 minutes to obtain the product. The fourth step is post-processing. After the reaction product is naturally cooled to room temperature, it is spray-dried. The inlet air temperature is set to 175°C and the outlet air temperature to 85°C. The feed rate is based on stabilizing the outlet air temperature. Finally, a white to slightly yellow dry powder is collected, which is the water chestnut powder.

[0028] Next, the dough is kneaded. First, 100 parts high-gluten wheat flour, 1 part salt, and 3 parts water chestnut gum powder are placed in a dough mixer and mixed evenly. Then, 30 parts drinking water are slowly added, and the mixture is stirred at medium speed for 20 minutes to fully integrate the ingredients and form a smooth, uniform dough. After kneading, the dough undergoes a maturation process. It is placed in a sealed container and left to mature at room temperature for 30 minutes to allow moisture to distribute evenly within the dough and for the gluten to fully develop. The matured dough is then rolled and cut into strips, which are then cut to the desired width. A gradient drying method is used for drying. First, the dough is dried at 70% humidity and 28°C for 1 hour. Then, the humidity is adjusted to 60% and the temperature to 38°C, and the drying continues until the noodle moisture content is below 14%, ultimately producing the desired noodles.

[0029] Comparative Example 3 First, the dough is kneaded. 100 parts high-gluten wheat flour and 1 part salt are placed in a dough mixer and mixed evenly. Then, 30 parts drinking water are slowly added, and the mixture is stirred at medium speed for 20 minutes to fully combine the ingredients and form a smooth, uniform dough. After kneading, the dough undergoes a maturation process. It is placed in a sealed container and left to mature at room temperature for 30 minutes to allow moisture to distribute evenly within the dough and for the gluten to fully develop. The matured dough is then rolled and cut into strips, which are then cut to the desired width. A gradient drying method is used for drying. First, the dough is dried at 70% humidity and 28°C for 1 hour. Then, the humidity is adjusted to 60% and the temperature to 38°C, and the drying continues until the noodle moisture content is below 14%, ultimately producing the desired noodles.

[0030] Experimental Example 1 The experiment first prepared dough samples. Based on the examples and comparative examples, three replicates of each formula were made, for a total of 18 dough samples. The dough was tested immediately after kneading. Gluten strength was tested by shaping the dough into strips 100 mm long, 10 mm wide, and 5 mm thick. The strips were stretched at 1 mm / s, and the maximum tensile force (N) and elongation at break (mm) were recorded. Each sample was tested three times, and the average value was taken. Processing performance was evaluated by passing the dough through rollers with gaps of 3 mm, 2 mm, and 1 mm in sequence. The weight of the adhering residue (g) was recorded. When cutting the strips, the number of breaks per 100 g of dough was recorded, and the surface smoothness was scored from 1 to 5 points. Finally, rheological tests were conducted. 5 g of dough was shaped into a disc with a diameter of 40 mm and a thickness of 2 mm. The storage modulus and loss modulus were measured at a frequency scan from 0.1 Hz to 10 Hz under a strain of 0.1%, and the tanδ value was calculated.

[0031] Table 1. Comparison of experimental results on the effect of adding coix seed gum to ginkgo flour on dough properties.

[0032] Experimental results are as follows Figure 1As shown in Table 1, compared with the comparative example, the dough with added coix seed gum showed significantly improved maximum tensile strength and elongation at break. Simultaneously, during simulated processing, the dough exhibited reduced adhesion to equipment, fewer strip breaks, and improved surface smoothness. Rheological testing further revealed an increase in storage modulus and a decrease in loss factor in the dough of the examples. These phenomena consistently demonstrate that the introduction of coix seed gum effectively enhances the gluten strength of the dough and significantly improves its extensibility, flexibility, and overall processing performance.

[0033] Experiment Example 2 This experiment aimed to verify the beneficial effects of ginkgo biloba gum in reducing turbidity, improving taste, and minimizing the loss of active ingredients. The evaluation was conducted through a noodle-cooking experiment, sensory evaluation, and component analysis. First, noodle samples were prepared, dried to a moisture content below 14%, and cut into 20cm lengths, with three replicates per group. Next, a noodle-cooking experiment was performed, with 50g of noodles boiled in 500ml of boiling water for 10 minutes at a constant temperature of 100℃. The noodles and broth were immediately separated, and the cooled broth was used to measure turbidity. Each sample was measured three times, and the average value was taken. Simultaneously, ten trained sensory evaluators used a nine-point hedonic scale to evaluate the noodles' elasticity, smoothness, resilience, and overall acceptability. Furthermore, the loss of active ingredients was analyzed by measuring the ginkgo flavonoid content before and after cooking to calculate the loss rate, and texture profile analysis was performed to assess hardness, stickiness, elasticity, and chewiness. Finally, the data from the experimental group and the control group were compared to verify the expected effects.

[0034] Experimental results are as follows Figure 2 As shown, compared with the other control groups, the experimental group with added coix seed gum exhibited a comprehensive advantage after cooking: clearer broth, significantly improved sensory quality of noodles, and significantly reduced loss of active ingredients. At the same time, texture profile analysis also confirmed that its noodles had better hardness and elasticity, fully demonstrating the effective role of coix seed gum in improving the overall quality of noodles.

[0035] Experimental Example 3 The experiment involved preparing noodle samples, including freeze-drying and grinding them into 80-mesh powder. Each group had three replicates, totaling 18 samples. Quantitative analysis of active ingredients was then performed, measuring total polyphenol content (expressed as mg / g), coixol content, polysaccharide content, and ginkgo flavonoid and lactone content using standard methods such as the Folin-Ciocalteu method and the phenol-sulfuric acid method. Next, in vitro antioxidant activity was tested to assess the DPPH and ABTS free radical scavenging capacity. The scavenging percentage was calculated by measuring the absorbance at 517 nm and 734 nm after the sample extract reacted with the free radical solution. Nutritional composition, including protein, fat, carbohydrate, and dietary fiber content, was also analyzed. Finally, a synergistic effect assessment was conducted using a human hepatocyte model to test the protective effect of the sample extract against oxidative stress, and cell viability and antioxidant enzyme activity were measured.

[0036] Table 2 Comparative Analysis of Sample Functional Components and Characteristics

[0037] The experimental results are shown in Table 2 and Figure 3 As shown, compared with the basic noodles, the strength and cooking stability of the ginkgo noodle samples without added coix seed gum were significantly reduced, while all samples with added coix seed gum showed significant improvement in these quality indicators, and the improvement trend was increased with the amount added. In terms of active ingredients and functional properties, the experimental group containing both ginkgo powder and coix seed gum showed the highest retention of active ingredients and the strongest in vitro antioxidant capacity, which was significantly better than the control group with only one ingredient added. This fully demonstrates the synergistic effect between coix seed gum and ginkgo active ingredients.

[0038] It should be noted that, in this document, relational terms such as "first" and "second" are used only to distinguish one entity or operation from another, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Furthermore, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such process, method, article, or apparatus.

[0039] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

[0040] The present invention and its embodiments have been described above. This description is not restrictive, and the accompanying drawings are only one embodiment of the present invention; the actual structure is not limited thereto. In conclusion, if those skilled in the art are inspired by this description and design similar structures and embodiments without departing from the spirit of the invention, such designs should fall within the protection scope of the present invention.

Claims

1. A method for preparing ginkgo powder, characterized in that: The ingredients include the following parts by weight: 100 parts high-gluten wheat flour; 15-25 parts ginkgo powder; 3-5 parts coix seed gum; 1-2 parts salt; and 30-35 parts drinking water.

2. The method for preparing ginkgo powder according to claim 1, characterized in that: The preparation method of the kadsura coix seed gum includes the following steps: S1: Mix the water chestnut powder with water, heat and gelatinize to obtain water chestnut paste; S2: The coix seed oil, emulsifier and remaining water are mixed and subjected to high-shear emulsification to obtain coix seed emulsion; S3: Mix the water chestnut paste, coix seed emulsion and sodium alginate, adjust the pH of the system to slightly alkaline, react under certain temperature conditions, and then spray dry to obtain the water chestnut and coix seed gum.

3. The method for preparing ginkgo powder according to claim 2, characterized in that: In step S1, the weight ratio of water chestnut flour to water is 1:(9-11).

4. The method for preparing ginkgo powder according to claim 3, characterized in that: In step S1, the gelatinization temperature is 73-77℃ and the gelatinization time is 30 minutes.

5. The method for preparing ginkgo powder according to claim 4, characterized in that: In step S2, the high-shear emulsification speed is 8000-10000 rpm, and the emulsification time is 5-10 minutes.

6. The method for preparing ginkgo powder according to claim 5, characterized in that: In step S3, the reaction temperature is 48-52℃ and the reaction time is 55-65 minutes.

7. The method for preparing ginkgo powder according to claim 6, characterized in that: The spray dryer has an inlet air temperature range of 175-185℃ and an outlet air temperature range of 85-95℃.

8. A method for preparing ginkgo powder according to any one of claims 1-7, characterized in that: The preparation method of the ginkgo powder includes the following steps: High-gluten wheat flour, ginkgo powder, salt and the aforementioned coix seed gum are mixed evenly, and drinking water is added to knead the dough; the kneaded dough is placed in a sealed container and left to mature at room temperature; the matured dough is rolled, cut into strips and dried multiple times using a pasta machine to obtain ginkgo noodles.

9. A method for preparing ginkgo powder according to claim 8, characterized in that: The time for standing and maturing at room temperature is 20-30 minutes.

10. A method for preparing ginkgo powder according to claim 9, characterized in that: The drying process employs a gradient drying method, first drying at 70-80% humidity and 28-32℃ for 1 hour, and then drying at 60-70% humidity and 38-42℃ until the moisture content is below 14%.

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