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Technology for increasing content of protein of ginkgo nuts by performing solid fermentation on ginkgo nuts

A technology of solid fermentation and protein content, applied in the fields of application, food preparation, food science, etc., can solve the problems of low content of various essential amino acids, reduce the nutritional content of ginkgo nuts, and cannot become a common food, so as to improve food digestibility and biological potency, increase bioavailability, and improve the effect of gastrointestinal function

Inactive Publication Date: 2015-05-27
SHANDONG YONGCHUNTANG GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because ginkgo nuts contain toxins such as hydrocyanic acid, they are used with caution and cannot be used as a commonly used food.
Simultaneously, the processing method to the ginkgo kernel that adopts at present, the content of total protein and various essential amino acids in the obtained product is low, has reduced the nutritional labeling of ginkgo kernel

Method used

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  • Technology for increasing content of protein of ginkgo nuts by performing solid fermentation on ginkgo nuts

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] This embodiment adopts the method provided by this patent, and the technique of aerobic fermentation and then anaerobic fermentation of ginkgo nuts specifically includes the following steps:

[0017] Material selection: Select fresh ginkgo biloba.

[0018] Frying: Ginkgo ginkgo is fried until the nuts are thoroughly cooked; using a drum type frying machine, the rotating speed of the drum is 20 rpm, the frying temperature of the drum is 260 ° C, and the frying time is 40 minutes.

[0019] Shelling: use a special shelling machine or manual shelling, and remove the inner testa at the same time to obtain ginkgo nuts; first spread the fried ginkgo nuts in the air for 5 hours to reduce the temperature of the ginkgo to below 40°C, and use a special shelling machine Or artificial shelling, while removing the inner testa, to obtain ginkgo nuts.

[0020] Grinding: Use an oven to dry, crush the dried ginkgo nuts with a grinder, and sift out the fine powder; put the peeled ginkgo ...

Embodiment 2

[0025] This embodiment adopts the method provided by this patent, and the technique of aerobic fermentation and then anaerobic fermentation of ginkgo nuts specifically includes the following steps:

[0026] Material selection: Select fresh ginkgo biloba.

[0027] Frying: Fry the ginkgo biloba until the nuts are fully cooked; use a drum type frying machine, the rotating speed of the drum is 15 rpm, the frying temperature of the drum is 200 ° C, and the frying time is 30 minutes.

[0028] Shelling: Use a special shelling machine or manual shelling, and remove the inner seed coat at the same time to obtain ginkgo nuts; first spread the fried ginkgo ginkgo for 3 hours, use a special shelling machine or manual shelling, and remove the inner seed at the same time skin to obtain ginkgo nuts.

[0029] Grinding: Dry in an oven, crush the dried ginkgo nuts with a grinder, and sieve out the fine powder; put the peeled ginkgo nuts in an oven and bake at 60°C for 2 hours, cool to below 40...

Embodiment 3

[0034] The present embodiment only adopts the technology of aerobic fermentation ginkgo kernel, specifically comprises the following steps:

[0035] Material selection: select fresh ginkgo biloba;

[0036] Frying: use a drum type frying machine to fry until the nuts are fully cooked, the rotating speed of the drum is 20 rpm, the frying temperature is 260°C, and the frying time is 40 minutes.

[0037] Shelling: after drying the fried Ginkgo biloba for 5 hours, use a special shelling machine or manual shelling, and remove the inner testa at the same time to obtain ginkgo nuts;

[0038] Pulverization: Dry in an oven at 70°C for 2 hours, pulverize the dried ginkgo nuts with a pulverizer for 60 seconds, and sieve through a 40-mesh sieve;

[0039] Aerobic fermentation: the fine powder sieved through a 40-mesh sieve is mixed into the fine powder material with sterile water at 45°C. The mass ratio of sterile water to fine powder material is 1:10, so that the humidity of the material ...

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Abstract

The invention provides a technology for increasing the content of protein of gingko nuts by performing solid fermentation on the gingko nuts. The technology comprises the following steps of stir-frying, decladding, drying, smashing, and performing aerobiont solid fermentation and anaerobe solid fermentation. According to the technology, the gingko nuts are processed by adopting a biont solid fermentation technology, so that the toxicity of the gingko nuts is reduced greatly; the contents of total proteins and essential amino acid are increased; and nutritional ingredients of the gingko nuts are increased greatly. In addition, lactic acid bacteria used by the anaerobic fermentation are probiotics for a human body; a fermented product after the anaerobic fermentation contains a large number of lactic acid bacteria having effects of promoting the growth of the human body, adjusting gastrointestinal tract normal flora, maintaining the microecological balance and improving gastrointestinal tract functions accordingly; the food digestibility and a biological value are improved and increased; serum cholesterol is reduced; endotoxin is controlled; the growth of putrefying bacteria in an intestinal tract is inhibited; functions of the body such as the immunity are improved; and the bioavailability of the gingko nuts is improved greatly by the fermented product.

Description

technical field [0001] The invention belongs to the technical field of ginkgo treatment, in particular to a technique for increasing protein content by solid fermentation of ginkgo nuts. Background technique [0002] Ginkgo nuts are rich in resources, with large planting area and large output, but lack of comprehensive processing and utilization methods, so that this precious resource has not been fully utilized. [0003] Ginkgo biloba L., also known as ginkgo, is rich in protein, fat, sugar, crude fiber, and rich in vitamin B1, vitamin B2, carotene, riboflavin, and potassium, iron, calcium, Phosphorus and other trace elements. In addition, ginkgo nuts can also be used as traditional Chinese medicinal materials, which have the functions of "replenishing qi and nourishing the heart, nourishing the kidney and nourishing yin, relieving cough and eliminating troubles, promoting muscle growth, draining pus and detoxification, and eliminating sores and scabies". It is used to tre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/36A23L25/00
Inventor 李岱龙王鹏张伟李正国田业园韩琳琳曹福亮郁万文李凤娜吴伟荣
Owner SHANDONG YONGCHUNTANG GRP
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