CN101978906A - Production process for ginkgo fruit powder - Google Patents
Production process for ginkgo fruit powder Download PDFInfo
- 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
- Authority
- CN
- China
- Prior art keywords
- ginkgo
- powder
- drying
- fruit powder
- water content
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000011201 Ginkgo Nutrition 0.000 title claims abstract description 47
- 235000000381 ginkgo Nutrition 0.000 title claims abstract description 47
- 239000000843 powder Substances 0.000 title claims abstract description 24
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
- 235000013399 edible fruits Nutrition 0.000 title abstract 7
- 240000002883 Ginkgo biloba Species 0.000 title abstract 2
- 241000218628 Ginkgo Species 0.000 claims abstract description 46
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances data:image/svg+xml;base64,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 data:image/svg+xml;base64,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 O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 238000009835 boiling Methods 0.000 claims abstract description 12
- 238000001035 drying Methods 0.000 claims abstract description 12
- 238000005516 engineering process Methods 0.000 claims description 10
- 210000000582 Semen Anatomy 0.000 claims description 9
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 235000019640 taste Nutrition 0.000 abstract description 5
- 239000000654 additive Substances 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 230000029087 digestion Effects 0.000 description 4
- 244000269722 Thea sinensis Species 0.000 description 3
- 235000013616 tea Nutrition 0.000 description 3
- 235000019658 bitter taste Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000015170 shellfish Nutrition 0.000 description 2
- 240000000239 Camellia sinensis Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 210000004080 Milk Anatomy 0.000 description 1
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- 238000005296 abrasive Methods 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
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
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.
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 |
Family
ID=43599469
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010102718884A Pending CN101978906A (en) | 2010-08-27 | 2010-08-27 | Production process for ginkgo fruit powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101978906A (en) |
Cited By (10)
| 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)
| 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 |
-
2010
- 2010-08-27 CN CN2010102718884A patent/CN101978906A/en active Pending
Patent Citations (4)
| 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 |
Non-Patent Citations (3)
| 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 * |
| 《食品研究与开发》 20020630 罗祖友等 银杏罐头的研制 第36-38页 1-4 第23卷, 第3期 2 * |
Cited By (12)
| 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 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101978906A (en) | Production process for ginkgo fruit powder | |
| CN103892172B (en) | Nerves-calming and sleep-assisting flour and preparation method thereof | |
| CN103504263B (en) | A kind of local flavor chilli powder and preparation method thereof | |
| CN104187533B (en) | A kind of health beef soup flavoring and processing method thereof | |
| CN103892179B (en) | A kind of mixed nuts flowers and plants flour and preparation method thereof | |
| CN104305237A (en) | Garlic-fragrant dried beef and processing method thereof | |
| CN103494154A (en) | Beef flavor barbecue seasoning and method for preparing same | |
| CN105533463A (en) | Red yeast rice flavored beef jerky with tea fragrance and preparation method of red yeast rice flavored beef jerky | |
| CN104082474A (en) | Instant honey milk tea powder and processing method thereof | |
| CN104187899B (en) | A kind of stomach strengthening and digestion promoting beef soup stock and processing method thereof | |
| CN105010479A (en) | Needle mushroom biscuits and preparation method thereof | |
| CN104256290A (en) | Hawthorn fruit tea health rice and preparation method thereof | |
| CN103999913A (en) | Appetizing bean flavored biscuit with chopped pepper and processing method thereof | |
| CN103931694A (en) | Black fungus fish bread | |
| CN103932314A (en) | Black-bone chicken soft-shelled turtle dehydrated soup and preparation method thereof | |
| CN103478641A (en) | Whole lotus root powder and production method thereof | |
| CN104146237A (en) | Preparation technology for instant auricularia polytricha sesame power | |
| CN109717441A (en) | A kind of almond powder production technology | |
| CN103960616A (en) | Pure natural low temperature baked lotus root powder and making method thereof | |
| CN106343530A (en) | Nutrition and healthcare pepper leaf sauce | |
| CN103504239B (en) | Duck meat-flavored celery instant powder and preparation method thereof | |
| CN104106652A (en) | Fresh meat fruit vinegar dried bean curd and preparation method thereof | |
| CN104106802A (en) | Strawberry-flavor healthcare milk tea powder and preparation method thereof | |
| CN103504077B (en) | The preparation method of the dry green tea beverage of a kind of tongue | |
| KR20150105782A (en) | Manufacturing method of Mosi tteok having green tea constituent and Mosi tteok having green tea constituent |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| C06 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| C10 | Entry into substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20110223 |
|
| C12 | Rejection of a patent application after its publication |