CN101978906A - Production process for ginkgo fruit powder - Google Patents

Production process for ginkgo fruit powder Download PDF

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Publication number
CN101978906A
CN101978906A CN2010102718884A CN201010271888A CN101978906A CN 101978906 A CN101978906 A CN 101978906A CN 2010102718884 A CN2010102718884 A CN 2010102718884A CN 201010271888 A CN201010271888 A CN 201010271888A CN 101978906 A CN101978906 A CN 101978906A
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China
Prior art keywords
ginkgo
powder
drying
fruit powder
water content
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Pending
Application number
CN2010102718884A
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Chinese (zh)
Inventor
钱良如
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钱良如
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Priority to CN2010102718884A priority Critical patent/CN101978906A/en
Publication of CN101978906A publication Critical patent/CN101978906A/en
Pending legal-status Critical Current

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Abstract

The invention discloses a production process for ginkgo fruit powder, which comprises the following steps of: 1) stewing the ginkgo fruits for 20 to 40 minutes; 2) shelling the stewed ginkgo fruits; 3) drying the shelled ginkgo kernels to make the water content lower than 7 percent; 4) performing ultramicro disintegrating on the dried ginkgo kernels; and 5) baking or frying the ginkgo kernel powder to make the water content lower than 4 percent. The powder reaches 300 to 600 meshes after stewing and curing, shelling, drying and ultramicro disintegrating, and then the bitter of the gingko is reduced evidently after braking or frying, and additives are not added; the ginkgo fruit powder is took by mixing with boiling water; and the ginkgo fruit powder retains the natural flavour of the ginkgo fruits, has fragrant taste and is suitable for all ages.

Description

A kind of ginkgo nut powder production technology
Technical field
The present invention relates to the processing technology of a kind of ginkgo.
Background technology
The ginkgo nut product of existing market is mainly ginkgo powder or ginkgo leave tea.Ginkgo powder all is to add several additives to make, and is furnished with so-called plant auxiliary material, abrasive dust after the freeze drying as the ginkgo powder that Shanghai allusion quotation ocean Food Co., Ltd produces.And ginkgo leave tea have added auxiliary materials such as essence especially, are furnished with vegetable fat powder, essence, whole milk powder, black tea powder, asccharin etc. as the ginkgo milk tea that Zhejiang shellfish shellfish Fragrant food Co., Ltd produces.Yet these products have destroyed the taste of ginkgo self, and a lot of people are difficult to accept.
Summary of the invention
Technical problem to be solved by this invention just provides a kind of ginkgo nut powder production technology, not only can keep the taste of ginkgo nature, and the intrinsic bitter taste of ginkgo also subdues greatly, and taste is better to eat.
For solving the problems of the technologies described above, the present invention adopts following technical scheme: a kind of ginkgo nut powder production technology is characterized in that comprising the steps:
1) uses boiling water boiling ginkgo nut 20 to 40 minutes;
2) ginkgo nut after the boiling is shelled;
3) oven dry of the Semen Ginkgo after will shelling makes water content less than 7%;
4) the ultra tiny pulverizing of Semen Ginkgo after will drying;
5) baking of Semen Ginkgo powder or stir-fry are done, made water content less than 4%.
As preferably, bake out temperature is 70 ℃-100 ℃ in the step 3, and drying time is 12-36 hour.
As preferably, be crushed to 300 orders-600 order with pulverizer in the step 4.
As preferably, the temperature of baking or frying is 70 ℃-100 ℃ in the step 5, and the time is 1.5-3 hour.
Among the present invention ginkgo nut through the boiling slaking, shell, oven dry, ultra tiny pulverizing, powder reaches between 300 to 600 orders, and then toast or fry and do, the bitter taste of ginkgo obviously reduces, and do not add any additives, and brew ediblely with boiling water, kept the taste of ginkgo nature, delicate fragrance is pure, and is all-ages.
The specific embodiment
Embodiment 1, and a kind of ginkgo nut powder production technology comprises the steps:
1) with 100 ℃ of boiling water boiling ginkgo nut 20 minutes;
2) ginkgo nut after the boiling is shelled;
3) oven dry of the Semen Ginkgo after will shelling, bake out temperature is 70 ℃, drying time is 36 hours, makes water content less than 7%;
4) the Semen Ginkgo micropowders after will drying is broken to 300 orders;
5) baking of Semen Ginkgo powder or stir-fry are done, temperature is 70 ℃, and the time is 3 hours, makes water content less than 4%.
Embodiment 2 is identical with embodiment 1 step, and wherein, digestion time is 30 minutes in the step 1, and bake out temperature is 100 ℃ in the step 3, and drying time is 12 hours.Be crushed to 500 orders with pulverizer in the step 4.
The temperature of baking or frying is 100 ℃ in the step 5, and the time is 1.5 hours.
Embodiment 3 is identical with embodiment 1 step, and wherein, digestion time is 40 minutes in the step 1, and bake out temperature is 80 ℃ in the step 3, and drying time is 24 hours.Be crushed to 600 orders with pulverizer in the step 4.
The temperature of baking or frying is 80 ℃ in the step 5, and the time is 2.5 hours.
Embodiment 4 is identical with embodiment 1 step, and wherein, digestion time is 35 minutes in the step 1, and bake out temperature is 90 ℃ in the step 3, and drying time is 15 hours.Be crushed to 400 orders with pulverizer in the step 4.
The temperature of baking or frying is 90 ℃ in the step 5, and the time is 2 hours.
Embodiment 5 is identical with embodiment 1 step, and wherein, digestion time is 25 minutes in the step 1, and bake out temperature is 85 ℃ in the step 3, and drying time is 18 hours.Be crushed to 450 orders with pulverizer in the step 4.
The temperature of baking or frying is 85 ℃ in the step 5, and the time is 2 hours.

Claims (4)

1. a ginkgo nut powder production technology is characterized in that comprising the steps:
1) uses boiling water boiling ginkgo nut 20 to 40 minutes;
2) ginkgo nut after the boiling is shelled;
3) oven dry of the Semen Ginkgo after will shelling makes water content less than 7%;
4) the ultra tiny pulverizing of Semen Ginkgo after will drying;
5) baking of Semen Ginkgo powder or stir-fry are done, made water content less than 4%.
2. according to the described ginkgo nut powder of its claim 1 production technology, it is characterized in that: bake out temperature is 70 ℃-100 ℃ in the step 3, and drying time is 12-36 hour.
3. according to the described ginkgo nut powder of its claim 1 production technology, it is characterized in that: be crushed to 300 orders-600 order with pulverizer in the step 4.
4. according to the described ginkgo nut powder of its claim 1 production technology, it is characterized in that: the temperature of baking or frying is 70 ℃-100 ℃ in the step 5, and the time is 1.5-3 hour.
CN2010102718884A 2010-08-27 2010-08-27 Production process for ginkgo fruit powder Pending CN101978906A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN2010102718884A CN101978906A (en) 2010-08-27 2010-08-27 Production process for ginkgo fruit powder

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN2010102718884A CN101978906A (en) 2010-08-27 2010-08-27 Production process for ginkgo fruit powder

Publications (1)

Publication Number Publication Date
CN101978906A true CN101978906A (en) 2011-02-23

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Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102550780A (en) * 2011-12-13 2012-07-11 赵赛春 Gingko candy
CN103300429A (en) * 2013-06-17 2013-09-18 何政杜 Gingko powder and preparation method thereof
CN103503950A (en) * 2013-09-03 2014-01-15 周爱平 Cookie made of ginkgo nuts
CN103504373A (en) * 2013-09-22 2014-01-15 浙江长兴古银杏食品科技有限公司 Gingko nut processing process
CN104106760A (en) * 2013-04-17 2014-10-22 刘俊明 Debitterzing technology of ginkgo nut or nut
CN104824727A (en) * 2015-03-10 2015-08-12 浙江长兴古银杏食品科技有限公司 Preparation method of gingko powder
CN105962253A (en) * 2016-06-13 2016-09-28 广西中医药大学 Ginkgo seed crystal and preparation method thereof
CN109170778A (en) * 2018-11-12 2019-01-11 东台市食品机械厂有限公司 A kind of detoxification processing method of the fresh ginkgo nut of frost formula
CN109198562A (en) * 2018-11-12 2019-01-15 东台市食品机械厂有限公司 A kind of detoxification processing method of fresh ginkgo nut
CN109393044A (en) * 2018-10-25 2019-03-01 合肥工业大学 A kind of flavored type gingko milk beverage and preparation method thereof

Citations (4)

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Publication number Priority date Publication date Assignee Title
CN1126035A (en) * 1995-11-11 1996-07-10 中国土产畜产湖北茶麻进出口公司 Technique for prepn. of super fine tea powder
CN1522611A (en) * 2003-09-08 2004-08-25 杭州商学院 Gingko beverage process technology
CN1618321A (en) * 2003-11-18 2005-05-25 广东省农业科学院蚕业研究所 Pure natural thickening agent, and its prodn. method
CN101023801A (en) * 2007-03-23 2007-08-29 常熟理工学院 Method for processing gingko piece

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1126035A (en) * 1995-11-11 1996-07-10 中国土产畜产湖北茶麻进出口公司 Technique for prepn. of super fine tea powder
CN1522611A (en) * 2003-09-08 2004-08-25 杭州商学院 Gingko beverage process technology
CN1618321A (en) * 2003-11-18 2005-05-25 广东省农业科学院蚕业研究所 Pure natural thickening agent, and its prodn. method
CN101023801A (en) * 2007-03-23 2007-08-29 常熟理工学院 Method for processing gingko piece

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Title
《中国农村科技》 20041231 王琴 白果糊的加工工艺 第41页 1-4 , 第8期 2 *
《中国粮油学报》 20070731 汪兰等 银杏淀粉颗粒结构及物化特性的研究 第66-70页 1-4 第22卷, 第4期 2 *
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Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102550780A (en) * 2011-12-13 2012-07-11 赵赛春 Gingko candy
CN104106760B (en) * 2013-04-17 2016-04-27 刘俊明 The debitterized technique of ginkgo nut or kernel
CN104106760A (en) * 2013-04-17 2014-10-22 刘俊明 Debitterzing technology of ginkgo nut or nut
CN103300429B (en) * 2013-06-17 2016-01-13 何政杜 A kind of ginkgo powder and preparation method thereof
CN103300429A (en) * 2013-06-17 2013-09-18 何政杜 Gingko powder and preparation method thereof
CN103503950A (en) * 2013-09-03 2014-01-15 周爱平 Cookie made of ginkgo nuts
CN103504373A (en) * 2013-09-22 2014-01-15 浙江长兴古银杏食品科技有限公司 Gingko nut processing process
CN104824727A (en) * 2015-03-10 2015-08-12 浙江长兴古银杏食品科技有限公司 Preparation method of gingko powder
CN105962253A (en) * 2016-06-13 2016-09-28 广西中医药大学 Ginkgo seed crystal and preparation method thereof
CN109393044A (en) * 2018-10-25 2019-03-01 合肥工业大学 A kind of flavored type gingko milk beverage and preparation method thereof
CN109170778A (en) * 2018-11-12 2019-01-11 东台市食品机械厂有限公司 A kind of detoxification processing method of the fresh ginkgo nut of frost formula
CN109198562A (en) * 2018-11-12 2019-01-15 东台市食品机械厂有限公司 A kind of detoxification processing method of fresh ginkgo nut

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