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Method for producing and eating instant ginkgo powder

A production method and technology of ginkgo powder, applied in the fields of application, food preparation, food science, etc., to achieve the effect of simple method, rich nutrition, and easy large-scale factory production

Inactive Publication Date: 2012-05-02
李奇峰 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a production and eating method of instant ginkgo powder, solve the problems of ginkgo shell removal, detoxification, and endometrium removal in the current deep processing of ginkgo powder, and enrich the varieties of ginkgo deep processing products

Method used

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  • Method for producing and eating instant ginkgo powder
  • Method for producing and eating instant ginkgo powder

Examples

Experimental program
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Embodiment 1

[0020] Wash 50kg of fresh ginkgo fruit, add 50L of water to a large traditional Chinese medicine powder machine, set the speed at 3000rpm / min, and homogenate for 3min. Pass the homogenate through an 80-mesh sieve to obtain a ginkgo seed homogenate without hard mesocarp and membranous endoderma. Seed kernels were homogenized and precipitated for 4 hours, the precipitate was collected, mixed with 30 L of water, washed, vacuum filtered with filter paper, and ginkgo powder was obtained. Put the ginkgo powder in a vacuum oven, vacuum 0.08MPa, dry at 70°C for 50 minutes, and then dry at 100°C for 10 minutes to obtain dry ginkgo powder. The yield of ginkgo powder is 25-30% of the fresh weight of ginkgo fruit. According to 15-25% of the dry weight of the ginkgo powder, sucrose is added and mixed evenly to obtain the finished product of the instant ginkgo powder.

[0021] Put 25g of the finished ginkgo powder in a food dish, add 20mL of boiling water (100°C) and mix thoroughly, and th...

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Abstract

The invention discloses ready-to-eat ginkgo nut powder and a method for taking the same, which belong to the technical field of foods. The ready-to-eat ginkgo nut power is produced by using ginkgo nuts as a main material and through the steps of cleaning the ginkgo nuts, mixing the ginkgo nuts with shell with a certain proportion of water, reining the mixture by using a pulp refiner, passing the refined ginkgo nut pulp through a screen for filtration, collecting a pure kernel filtrate without mesosperm and endopleura, filtering the pure kernel filtrate by using a filter paper to obtain ginkgonut powder, drying the ginkgo nut powder with reduced pressure to obtain dry ginkgo nut powder and flavoring the dry ginkgo nut powder to obtain the finished product of the ready-to-eat ginkgo nut powder. The ready-to-eat ginkgo nut powder can be taken easily and directly by reconstituting the ginkgo nut powder with boiling water and thickening the solution till the ginkgo nut powder is in a gelatinous state (like lotus root starch). The dry ginkgo nut powder can be used for manufacturing various ginkgo products such as ginkgo biscuits, ginkgo cake, ginkgo bread and ginkgo vinegar.

Description

technical field [0001] The invention relates to the technical field of ginkgo fruit food and a processing method thereof. Background of the invention [0002] Ginkgo biloba, also known as ginkgo, is a unique and rare fruit in my country. Ginkgo fruit is composed of fleshy outer testa, hard middle testa, membranous inner testa, and seed kernel. Ginkgo fruit has a long history of edible and medicinal use in my country, and our people have accumulated rich and valuable historical experience in the long-term use of ginkgo fruit. According to the "Compendium of Materia Medica": Ginkgo fruit has medicinal functions such as "warming the lungs when eaten cooked, nourishing qi, relieving asthma and cough, reducing stool, and stopping white turbidity; eating raw food reduces phlegm, disinfects and kills insects. Modern scientific research shows that: Ginkgo nuts It contains a variety of nutrients, including 55% water, 30-35% starch, 5-6.4% protein, 2-2.4% fat, and 0.87-1.1% sugar. I...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/36A23L1/29A23L25/00A23L33/00
Inventor 李奇峰王力欧阳竞锋
Owner 李奇峰
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