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Processing method of ginkgo puffing powder

A processing method and puffed powder technology, which is applied in the field of ginkgo puffed powder processing, can solve the problems of high residual acidic components, reduced health care efficacy, threats to human health, etc., and achieve stable product quality, low nutritional loss, and easy control of the processing process

Active Publication Date: 2019-04-26
HUAIYIN INSTITUTE OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the deep processing of ginkgo nuts and ginkgo leaves, hot air drying, high-temperature cooking and other high-temperature and long-term processing methods can control the harmful acid content within a safe range, but it will lead to serious degradation of essential substances in the product and greatly reduce the health care effect; Although vacuum freeze-drying, microwave drying, spray drying and other processing technologies can protect the active ingredients from degradation, the residues of acidic ingredients in the products are relatively high, which poses a serious threat to human health.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0026] (1) Pretreatment: select fresh and ripe ginkgo nuts, remove the shell, cut in half along the long axis, and remove the inner skin and inner core;

[0027] (2) Drying and crushing: bake the nuts at 45°C for 4 hours, and crush them to 40 meshes;

[0028] (3) Ingredients and water adjustment: add 4‰ citric acid to the nut powder, put it in a powder mixer and mix it at a low speed (5 rpm) for 2 minutes, add purified water, adjust the water to 15%, and mix it at a high speed (200 rpm) for 4 minutes. Pack in a ziplock bag, store in a refrigerator at 4∽7°C for 12 hours, and set aside;

[0029] (4) Preparation of ethanol extract of ginkgo biloba: take 70% concentration of ethanol aqueous solution, immerse ginkgo leaves in ethanol aqueous solution according to the solid-to-liquid ratio of 1:25g / ml for extraction, the extraction time is 100min, the extraction temperature is 80°C, and then heated at 45°C Vacuum-dried and pulverized, passed through a 60-mesh sieve for subsequent u...

example 2

[0035] (1) Pretreatment: Select fresh and ripe ginkgo nuts, remove the shell, cut in half along the long axis, and remove the inner skin and inner core.

[0036] (2) Drying and crushing: Dry the nuts at 60°C for 2 hours, and crush them to 100 mesh.

[0037] (3) Ingredients and water adjustment: add 12‰ citric acid to the ginkgo powder, put it in a powder mixer and mix it at a low speed (20 rpm) for 5 minutes, add purified water, adjust the water to 25%, mix it at a high speed (500 rpm) for 8 minutes, and package In a ziplock bag, put in a refrigerator at 4-7°C for 12 hours, and set aside;

[0038] (4) Preparation of ethanol extract of ginkgo leaves: take 80% ethanol aqueous solution, and extract ginkgo leaves by immersing ginkgo leaves in ethanol aqueous solution according to the solid-to-liquid ratio of 1:15g / ml. Vacuum drying, crushing, and passing through a 60-mesh sieve for subsequent use;

[0039] (5) Extrusion and puffing: A twin-screw extruder is selected for puffing ...

example 3

[0044] (1) Pretreatment: select fresh and ripe ginkgo nuts, remove the shell, cut in half along the long axis, and remove the inner skin and inner core;

[0045] (2) Drying and crushing: bake the nuts at 50°C for 3 hours, and crush them to 80 meshes;

[0046] (3) Ingredients and water adjustment: add 8‰ citric acid to the ginkgo powder, put it in a powder mixer and mix it at a low speed (15 rpm) for 4 minutes, add purified water, adjust the water to 20%, mix it at a high speed (300 rpm) for 4 minutes, and package Store in a ziplock bag, store in a refrigerator at 4∽7°C for 12 hours, and set aside;

[0047](4) Preparation of ethanol extract of ginkgo biloba: take 85% concentration of ethanol aqueous solution, immerse ginkgo leaves in ethanol aqueous solution according to the solid-liquid ratio of 1:20g / ml for extraction, extraction time is 90min, extraction temperature is 80°C, and then heated at 45°C Vacuum drying, crushing, and passing through a 60-mesh sieve for subsequent ...

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PUM

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Abstract

The invention discloses a processing method of ginkgo puffing powder. Fruit nuts are used as main raw materials to be sequentially subjected to pretreatment, drying crushing, ammonium bicarbonate addition, ginkgo leaf ethanol extract and citric acid proportioning, water preparation, extrusion puffing, hot air drying and crushing and cooling operation. The stability of active substances in a product can be effectively improved; the ginkgolic acid is degraded to a great degree; the quality performance and the safety level of the obtained product are greatly improved; the nutrition value of the product is high; the powder particles are uniform; the product has luster; the special fragrance of ginkgo fruit is realized; the brewing and eating are convenient; the taste is pure, fine and smooth;the digestive absorption is easy; in addition, the production efficiency of the method is high; the cost is low; the waste is little; no waste materials exist.

Description

technical field [0001] The invention relates to the field of food processing, more specifically, it relates to a processing method of puffed ginkgo powder. Background technique [0002] my country's ginkgo planting area and output both rank first in the world. Its nuts are rich in active substances such as flavonoid glycosides, riboflavin, Vc, carotene, etc., which have the effects of moistening lung and relieving asthma, astringent essence and strengthening essence, tonifying deficiency and supporting weakness. Its leaves are rich in flavonoids, which have a wide range of physiological and pharmacological functions. Ginkgo nuts and leaves have a long history in my country as food therapy, nourishing and health food. Ginkgo nuts and ginkgo leaves are not only rich in physiologically active substances, but also contain acidic and harmful substances. Therefore, it is an important issue in the deep processing of ginkgo to retain the content of flavonoids to the greatest exten...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L25/00A23L29/00A23P30/34A23L33/00
CPCA23L25/30A23L29/015A23L29/035A23L33/00A23P30/34A23V2002/00A23V2250/106A23V2200/30A23V2250/11A23V2250/032
Inventor 蒋长兴聂小宝赵玉萍张颖
Owner HUAIYIN INSTITUTE OF TECHNOLOGY
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