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Preparation method of ginkgo sauce

A technology of ginkgo paste and ginkgo, applied in food preparation, application, food science, etc., to achieve the effect of easy digestion and absorption, rich nutrition, and rich nutritional components

Inactive Publication Date: 2010-08-18
HEFEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the ginkgo jam product further developed with ginkgo detoxification powder as raw material has not been reported yet

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The preparation method of ginkgo jam comprises the following steps:

[0029] (1) Ginkgo detoxification powder: the residual rate of ginkgolic acid is less than or equal to 10ppm, and the specific preparation method is the same as that of the application number: 200910251634.3.

[0030] (2) Bean selection: Select soybeans that are dry, uniform in size, without wrinkled skin, and without rot and mildew.

[0031] (3) Washing: Put the soybeans in clean water and rinse with running water to remove sediment, pods, floating beans and other impurities.

[0032] (4) Soaking: Put the washed soybeans in a container and soak them in water for 5-10 hours. The surface of the beans has no wrinkles, and there is no white heart inside the beans.

[0033] (5) Cooking: After draining the water, steam the soybeans for 30-45 minutes at a temperature of 100°C until the soybean tissue is fully festered, and the soybeans can be kneaded with a little force to form powder without being caught, ...

Embodiment 2

[0048] The preparation method of ginkgo jam comprises the following steps:

[0049] (1) Ginkgo detoxification powder: with embodiment 1;

[0050] (2) Bean selection: select dry broad beans with uniform grains, no wrinkled skin, and no rot and mildew, and peel them.

[0051] (3) Washing: Put broad beans in clean water and rinse with running water to remove sediment, bean pods, floating beans and other impurities.

[0052](4) Soaking: Put the washed broad beans in a container, add water and soak for 10-16 hours, until they fully absorb water and become saturated.

[0053] (5) Cooking: After draining the water, steam the broad beans for 30-45 minutes at a temperature of 100°C until the tissue of the broad beans is fully festered, and the broad beans can be powdered without being caught by hand, and cooled to room temperature.

[0054] (6) inoculation: ginkgo detoxification powder, broad bean, flour and glucose, mix by the mass fraction ratio (m / m) of 30Kg: 30Kg: 30Kg: 10Kg, the...

Embodiment 3

[0058] Step (7) Ginkgo detoxification powder, broad beans or soybeans, flour and glucose are mixed in a mass fraction ratio (m / m) of 50Kg: 20Kg: 30Kg: 10Kg. Other steps are with embodiment 1.

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Abstract

The invention relates to a preparation method of ginkgo sauce, which comprises the following steps: (1) selecting legumes (soy or bean); (2) washing the legumes; (3) soaking the legumes; (4) cooking the legumes; (5) inoculating: uniformly stirring ginkgo detoxification powder, the legumes, flour, glucose, and koji to obtain a koji material; (6) obtaining material koji; (7) preparing the ginkgo sauce; and (8) fermenting: uniformly stirring the material koji and obtaining the ginkgo sauce by fermentation. The sauce mash is reddish brown, has good gloss and heavy sauce flavor. The ginkgo sauce prepared by the invention has unique aroma and taste of ginkgo, and ginkgo fruit is nutritious, is developed into a sauce product and plays the role of nutrition and health-care functions, thereby widening the scope of application of the ginkgo.

Description

technical field [0001] The invention relates to a method for preparing food, in particular to a method for preparing ginkgo jam. Background technique [0002] Ginkgo biloba, also known as ginkgo, is one of the unique ancient and precious tree species in my country, known as "treasure" and "living fossil". The core of ginkgo seeds is commonly known as ginkgo. It is rich in starch, protein, fat, vitamin E, calcium, phosphorus, potassium, selenium and other trace elements. Because of its rich nutrition, it has been regarded as a top grade for health and longevity since ancient times. As a traditional Chinese medicinal material, ginkgo has a history of more than 600 years in my country. It mainly has medicinal effects such as astringing lung qi, relieving asthma and cough, stopping turbidity, and reducing stool. Modern pharmacological and biological activity research results show that ginkgo has the functions of relieving asthma, eliminating phlegm, inhibiting the growth of Myc...

Claims

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Application Information

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IPC IPC(8): A23L1/38A23L25/10
Inventor 孙汉巨丁琦雷红陈哲石娟
Owner HEFEI UNIV OF TECH
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