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Ginkgo jam and its preparation method

The technology of ginkgo jam and ginkgo, applied in the field of food processing, can solve the problems of inability to improve the absorption and utilization rate of protein, insufficient hydrolysis of starch, unsatisfactory product taste and appearance, etc. Anti-aging effect

Inactive Publication Date: 2013-01-02
XUZHOU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because the protein of the product produced by the above processing method has not been effectively hydrolyzed, the absorption and utilization rate of protein by the human body cannot be improved; the starch is not fully hydrolyzed, and the starch will age when stored for a long time, which will cause the quality problem of the texture change of the sauce; the taste of the product And the appearance is not ideal

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Take 500 g of ginkgo, wash, bake, shell, beat, and gelatinize, add compound enzyme to 2% of the ginkgo pulp, and place it at a temperature of 50°C and a pH value of 6.0 for 60 minutes of enzymatic hydrolysis. Then heat inactivation at 100°C for 5-15 minutes to obtain ginkgo enzymatic hydrolysis solution; add 1000mL dissolved 75% concentrated sugar solution and 2mL 50% citric acid concentrated solution to 100mL of the above ginkgo enzymatic hydrolysis solution, and add purified water to the total amount 2000mL, stir evenly; concentrate at 110°C under the condition of 700-730mmHg, when the concentration is near the end point, add 4% pectin and 0.6% thickener according to the formula requirements, and stir evenly in time, continue to concentrate to The soluble solid content is about 45%, and it can be filled immediately; it is kept at a constant temperature of 100°C for 15 minutes, and it is the finished product of the present invention after cooling.

Embodiment 2

[0020] Get 500g of ginkgo, after cleaning, baking, shelling, beating, gelatinization, add 3% of ginkgo pulp and add compound enzyme (medium temperature amylase: papain=1: 1), place temperature 60 ℃, pH value 6.5 Under the condition of enzymatic hydrolysis for 70min. Then heat inactivation at 100° C. for 5 to 15 minutes to obtain ginkgo enzymatic hydrolyzate. 2 Take 100 mL of the above ginkgo enzymatic hydrolysis solution, add 1250 mL of dissolved 75% concentrated sugar solution, 3 mL of 50% citric acid concentrated solution, add purified water to a total of 2000 mL, and stir evenly. 4. Concentrate at 110°C under the condition of 700-730mmHg. When the concentration is close to the end point, add 5% pectin and 1.2% thickener according to the formula requirements, stir evenly in time, and continue to concentrate to soluble solids About 45%, canning immediately; 15min at constant temperature of 100 ℃, after cooling, it is the finished product of the present invention.

Embodiment 3

[0022] Take 500g of ginkgo, wash, bake, shell, beat, and gelatinize, add 4% of ginkgo pulp, add compound enzyme, and place it at a temperature of 70°C and a pH value of 7.0 for 80 minutes of enzymatic hydrolysis. Then heat inactivation at 100°C for 5-15 minutes to obtain ginkgo enzymatic hydrolyzate; add 1500mL dissolved 75% concentrated sugar solution and 4mL 50% citric acid concentrated solution to 100mL of the above ginkgo enzymatic hydrolyzate, and add purified water to the total amount 2000mL, stir evenly; concentrate at 110°C under the condition of 700-730mmHg, when the concentration is near the end point, add 6% pectin and 1.8% thickener according to the formula requirements, and stir evenly in time, continue to concentrate to About 45% soluble solids, immediately put into cans. Keep the temperature at 100°C for 15 minutes, and after cooling, it becomes the finished product of the present invention.

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PUM

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Abstract

The invention relates to a preparation method of a jam, concretely relates to a ginkgo jam and its preparation method, and belongs to the technical field of food processing. The method comprises the following steps: carrying out enzymatic hydrolysis of fresh gingkoes to prepare a gingko enzymatic hydrolysis solution, adding small amounts of a pectin, a thickening agent, white granulated sugar and citric acid, concentrating, sterilizing, and cooling to prepare the ginkgo jam, wherein the ginkgoes which are a main raw material are ginkgo fruits, and have a tiny odor and a sweet and slightly-bitter taste. The fresh ginkgo fruits contain proteins, fats, carbohydrates, Ca, P, Fe, carotenes, riboflavin, a plurality of amino acids, and functional components comprising flavonoids, phenols, ginnol and the like, so the fresh ginkgo fruits are a biological resource having very high nutritional values, and the processing products of the ginkgo fruits have the advantages of yin and face nourishing, ageing resistance, capillary expansion, blood circulation promotion and life prolongation, and are healthcare foods for all ages.

Description

technical field [0001] The invention relates to a preparation method of jam, in particular to ginkgo jam and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Ginkgo biloba L is an ancient Permian relic plant, and it is the only plant containing terpenoids ginkgolide and bilobalide. Due to the good health care effects of ginkgo fruit and leaves, the scientific research and production of ginkgo have reached a climax since the 1980s. Many countries in the world have carried out in-depth development of ginkgo products and obtained certain economic and social benefits. my country's ginkgo tree resources account for 70% of the world's total resources. Since the 1990s, my country's ginkgo planting and production have made great progress. Ginkgo biloba, also known as ginkgo, contains a variety of biologically active nutrients. In 1992, it was identified as a fruit of the same origin as medicine and food by the Minist...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/38A23L25/10
Inventor 马利华秦卫东陈学红
Owner XUZHOU UNIV OF TECH
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