CN100496289C - Method for preparing gingko vermicelli and gingko wine by fresh gingko fruit - Google Patents
Method for preparing gingko vermicelli and gingko wine by fresh gingko fruit Download PDFInfo
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- CN100496289C CN100496289C CNB2005100414972A CN200510041497A CN100496289C CN 100496289 C CN100496289 C CN 100496289C CN B2005100414972 A CNB2005100414972 A CN B2005100414972A CN 200510041497 A CN200510041497 A CN 200510041497A CN 100496289 C CN100496289 C CN 100496289C
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- ginkgo
- gingko
- slag
- starch
- wine
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention provides a method for preparing gingko vermicelli and gingko wine by fresh gingko fruit, which comprises dehulling the ginkgo, disintegrating, depositing to obtain ginkgo juice and slag grout, separating the juice and the slag grout, sun-curing the starch slurry, making paste, separating starch, curing to obtain bean vermicelli, charging right amount glutinous rice into the slag for saccharifying and fermentation, distilling to obtain the wine, finally mixing the wine with ginkgo juice.
Description
Technical field
The invention belongs to edible bean vermicelli technical field, particularly a kind of is feedstock production bean vermicelli and the method for preparing ginkgo wine with leftover bits and pieces with the ginkgo.
Background technology
Ginkgo claims gingko again, is one of ancient sub-remains kind in this world.It really is rich in needed by human body several amino acids and flavonoids material, can improve the human body body immunity.Contained flavones can reducing blood lipid, hypotensive, strengthen blood vessel elasticity, the prevention cardiovascular and cerebrovascular diseases had good adjuvant treatment effect.
Do medicine or the existing report of wine with ginkgo, do medicine and only utilized effective ingredient wherein, a large amount of slag and slurries are wasted.Useful ginkgo leaf and ginkgo nut add pure grain production ginkgo wine, but because of having added ginkgo leaf, wine mouthfeel bitterness of making and sense organ muddiness.
Summary of the invention
The purpose of this invention is to provide and a kind ofly prepare the method for bean vermicelli and ginkgo wine, to accomplish the comprehensive utilization of ginkgo nut with ginkgo nut.
Technical scheme of the present invention is as follows: a kind of method of utilizing ginkgo to produce YINXING FENSI and ginkgo wine is prepared by technology shown in the accompanying drawing 1.That is:
(1) bright ginkgo nut is shelled;
(2) the bright ginkgo after will shelling is pulverized postprecipitation to get supernatant is gingko juice, and all the other are starched for slag;
(3) the slag slurry is separated, get ginkgo slag and starch slurry;
(4) with starch slurry through precipitation dewater, airing, play paste, powder delivery, slaking, go out bean vermicelli, freeze after shining drying the finished product bean vermicelli.
The weight ratio of glutinous rice and ginkgo slag is 7-5:3-5 among the preparation method of described ginkgo wine.
The time of diastatic fermentation is 25-35 days in the described method for preparing ginkgo wine, 20-30 ℃ of fermentation temperatures.
In order to reduce the cost of YINXING FENSI, change its taste, improve amino acid content, when the preparation bean vermicelli, can add sweet potato material, make the ginkgo sweet potato noodles.
As shown in Figure 2, its preparation method is: earlier Ipomoea batatas is cleaned → is pulverized defibrination → with ginkgo slag slurry mixings → slag starch separate → precipitate → bleed off supernatant liquor to get starch → dry starch; Then Ipomoea batatas, ginkgo starch are made the ginkgo sweet potato noodles.The weight ratio of its ginkgo and Ipomoea batatas is a ginkgo: Ipomoea batatas is not less than 1:9, to guarantee bilobanone content in the bean vermicelli.
With the ginkgo wine of method for preparing be faint yellow, clear, glossy, have the distinctive fragrance of ginkgo, the little hardship of mouthfeel, delicate fragrance pure.
Bean vermicelli with said method is produced is faint yellow, the anti-abundant bilobanone that boils, includes.
Below in conjunction with drawings and Examples the present invention is further described.
Description of drawings
Fig. 1 is technological process of production figure of the present invention.
Fig. 2 is the process chart of red outstanding bean vermicelli of ginkgo and ginkgo wine.
The specific embodiment
50 parts of 50 portions of ginkgoes of glutinous rice slags
By technological process production shown in Figure 1, the bean vermicelli that obtains is faint yellow, bright, approximate transparence, anti-boiling, and mouthfeel is good.Flavones content 2.26mg/100g.Faint yellow, the transparent clear of ginkgo wine of producing, fragrance is pure, total acid 2.92g/L, flavones 5.579mg/100ml.
Embodiment 2
By technological process production shown in Figure 2, gained bean vermicelli light, boiling fastness are good.
Claims (2)
1, the method for preparing YINXING FENSI with bright ginkgo nut is characterized in that with bright ginkgo nut be raw material, and its preparation method is:
(1) bright ginkgo nut is shelled;
(2) the bright ginkgo after will shelling is pulverized postprecipitation to get supernatant is gingko juice, and all the other are starched for slag;
(3) the slag slurry is separated, get ginkgo slag and starch slurry;
(4) with starch slurry through precipitation dewater, airing, play paste, powder delivery, slaking, go out bean vermicelli, freeze after shining drying the finished product bean vermicelli.
2, the bright ginkgo nut of usefulness according to claim 1 prepares the method for YINXING FENSI, it is characterized in that earlier Ipomoea batatas being cleaned, pulverize defibrination, mix with ginkgo slag slurry, the slag slurry separates, and precipitation bleeds off supernatant liquor and gets starch, dry the Ipomoea batatas ginkgo starch again, then the Ipomoea batatas ginkgo starch is made the ginkgo sweet potato noodles; The weight ratio of its ginkgo and Ipomoea batatas is a ginkgo: Ipomoea batatas is not less than 1:9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100414972A CN100496289C (en) | 2005-08-10 | 2005-08-10 | Method for preparing gingko vermicelli and gingko wine by fresh gingko fruit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100414972A CN100496289C (en) | 2005-08-10 | 2005-08-10 | Method for preparing gingko vermicelli and gingko wine by fresh gingko fruit |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1729842A CN1729842A (en) | 2006-02-08 |
| CN100496289C true CN100496289C (en) | 2009-06-10 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2005100414972A Expired - Fee Related CN100496289C (en) | 2005-08-10 | 2005-08-10 | Method for preparing gingko vermicelli and gingko wine by fresh gingko fruit |
Country Status (1)
| Country | Link |
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| CN (1) | CN100496289C (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108719963A (en) * | 2018-06-06 | 2018-11-02 | 桐城市兴新食品有限公司 | A kind of YINXING FENSI and preparation method thereof |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101156703B (en) * | 2007-11-16 | 2010-06-02 | 江南大学 | A method for preparing water-solubility ginkgo powder |
| CN106616924A (en) * | 2016-12-23 | 2017-05-10 | 何高俊 | Good-taste and no-breaking water caltrop vermicelli and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1303617A (en) * | 2000-01-10 | 2001-07-18 | 福州康力食品有限公司 | Method for processing fresh konjak vermicelli |
| CN1451299A (en) * | 2002-04-14 | 2003-10-29 | 陈利民 | Process for producing health fruit and vegetable vermicelli |
-
2005
- 2005-08-10 CN CNB2005100414972A patent/CN100496289C/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1303617A (en) * | 2000-01-10 | 2001-07-18 | 福州康力食品有限公司 | Method for processing fresh konjak vermicelli |
| CN1451299A (en) * | 2002-04-14 | 2003-10-29 | 陈利民 | Process for producing health fruit and vegetable vermicelli |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108719963A (en) * | 2018-06-06 | 2018-11-02 | 桐城市兴新食品有限公司 | A kind of YINXING FENSI and preparation method thereof |
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| Publication number | Publication date |
|---|---|
| CN1729842A (en) | 2006-02-08 |
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| C14 | Grant of patent or utility model | ||
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| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20090610 Termination date: 20130810 |