CN102273670A - Ginkgo grain preparation method using enzymolysis and spray drying - Google Patents

Ginkgo grain preparation method using enzymolysis and spray drying Download PDF

Info

Publication number
CN102273670A
CN102273670A CN2011101431557A CN201110143155A CN102273670A CN 102273670 A CN102273670 A CN 102273670A CN 2011101431557 A CN2011101431557 A CN 2011101431557A CN 201110143155 A CN201110143155 A CN 201110143155A CN 102273670 A CN102273670 A CN 102273670A
Authority
CN
China
Prior art keywords
ginkgo
enzymolysis
behind
processing
time
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.)
Granted
Application number
CN2011101431557A
Other languages
Chinese (zh)
Other versions
CN102273670B (en
Inventor
徐志扬
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
China Science and Technology Innovation Center (Fuzhou) Co., Ltd
Original Assignee
徐志扬
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by 徐志扬 filed Critical 徐志扬
Priority to CN201110143155.7A priority Critical patent/CN102273670B/en
Publication of CN102273670A publication Critical patent/CN102273670A/en
Application granted granted Critical
Publication of CN102273670B publication Critical patent/CN102273670B/en
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Abstract

The invention discloses a Ginkgo grain preparation method using enzymolysis and spray drying. The method comprises the following steps of: 1.selecting raw materials; 2. precooking; 3. decladding, peeling and removing an inner core; 4. putting cloves of the ginkgo kernels from the step 3 to a color protecting liquid for immersing color protection; removing the ginkgo kernel cloves after color protection, rinsing with water, boiling with water again, and at last immersing in a feed liquid; and rinsing with water after immersion; 5. pulping and refining; 6. carrying out a biological enzymolysis; 7. homogenizing; 8. modulating; 9. carrying out spray drying; 10. sieving, packaging, carrying out an incoming test and finishing. The ginkgo kernel produced by the invention has no oxide layer on a surface thereof, good mouthfeel and little side-effect of the addictives.

Description

A kind ofly use the method that enzymolysis and spray-drying prepare the ginkgo crystalline substance
Technical field
The present invention relates to a kind of method that enzymolysis and spray-drying prepare the ginkgo crystalline substance of using.
Background technology
The additive side effect of being adopted in the present ginkgo processing method is bigger, can not be by checking when exporting to country such as Japan, Korea S and Taiwan again, and also the Semen Ginkgo of being produced surface can cover the rear oxidation layer, and mouthfeel is poor.
Summary of the invention
The invention provides a kind of method that enzymolysis and spray-drying prepare the ginkgo crystalline substance of using, the surperficial non-oxidation layer of the Semen Ginkgo that it makes, mouthfeel is good, and the additive side effect is little.
The present invention has adopted following technical scheme: a kind ofly use the method that enzymolysis and spray-drying prepare the ginkgo crystalline substance, it may further comprise the steps: step 1, raw material is selected: select not have go mouldy, the ginkgo of no hard-core is raw material, adopts the rotten fruit of clear water rinsing removal hard-core; Step 2, precook: the ginkgo after will cleaning carries out 20 minutes the processing of precooking in boiling water; Step 3, shelling, peel and remove inner core: the ginkgo after handling of will precooking is while hot poured into and carries out sloughing shell after the fragmentation in the rejuvenator and obtain Semen Ginkgo, and the inner core of Semen Ginkgo is removed in then decortication then with cutter, at last with clear water with Semen Ginkgo rinsing 2~3 times, thoroughly remove broken inner core; Step 4 drops into the benevolence lobe of handling the back Semen Ginkgo in the step 3 to soak in the colour protecting liquid and protects look, and the benevolence lobe that protects the Semen Ginkgo behind the look is pulled out, use the clear water rinsing, carries out once more boiling hot boiling after boiling water, is soaked in the feed liquid more at last; Use the clear water rinsing again after soaking end; Step 5, making beating, defibrination: with emery wheel mill corase grind, use the colloid mill fine grinding more earlier; Step 6, biological enzymolysis: at first the slurry after levigate is carried out the enzymolysis first time, carry out the enzymolysis second time with AMS and α-protease again with beta-glucosidase; Step 7, homogeneous: the slurry behind the enzymolysis is carried out double-stage homogenization with homogenizer handle, the process that homogeneous is handled is: adopt homogenizer to carry out homogeneous in the slurry behind the enzymolysis and handle, the double-stage homogenization pressure during homogeneous is 40MPa, and homogenizing temperature is under 60 ℃; Step 8, modulation: add batching sweet mellow wine, soybean protein isolate, maltodextrin, xanthans, vitamin E and stevioside in the slurry after homogeneous is handled, heating is fully stirred and is made the solution suspendible; Step 9, spray-drying: with spray-drying behind slurries behind the enzymolysis and the proper auxiliary materials mixing; Step 10, sieve, packing, ware-house-in inspection, finished product: xeraphium sieves, and packing is surveyed sample the packed ginkgo crystalline substance after the packing.
Ginkgo in the described step 1 is ripe, fresh, and shell is milky, no mildew, no disease and pest and does not have the ginkgo that machinery is hindered.Colour protecting liquid solution described in the described step 4 is saline solution, and the concentration of saline solution is 0.01%, and the time that the benevolence lobe of Semen Ginkgo soaks in colour protecting liquid is 2 hours, and scalding the time of boiling once more is 1 minute, and the time of soaking in feed liquid is 1 hour.Described step 4 feed liquid is that the cold water by 0.08% sodium Diacetate and 99.92% mixes the back configuration and forms, and be food containing gingko almond during the clear water rinsing: the mass ratio of water is 1: 2.5.Add a spot of citric acid during defibrination in the described step 5 and help keeping the flaxen color and luster of ginkgo nut.The process of biological enzymolysis is in the described step 6: earlier add the beta-glucosidase that separates in the honey in the slurry after levigate in step 6 and carry out the enzymolysis first time, the pH value that obtains behind the enzymolysis is 4.5~6.5, and then rise to about 60 ℃, insulation 15min, regulate pH6.2~6.4 again, be warming up to 80 ℃, and then in the slurry behind the first time enzymolysis, add 1.0% AMS and α-protease of 0.25% carries out the enzymolysis second time, insulation 15min, be warming up to 100 ℃ then, keep 5min, add water to 5kg again.The mass ratio that adds sweet mellow wine, soybean protein isolate, maltodextrin, xanthans, vitamin E and the stevioside of batching in the described step 8 is 9: 3: 1: 1: 1: 1, be heated to 80 ℃, and fully stir and make solution suspendible, the solid content in the solution about 20%.Described step 9, spray-drying: 70~80 ℃ of 150 ℃ of the temperature of the air intake when carrying out spray-drying behind slurries behind the enzymolysis and the proper auxiliary materials mixing, the temperature of air draft.Adopt 60 mesh sieves that xeraphium is sieved in the described step 10, the moisture of finished product≤1.5%, packing, every bag of 10g, the packed ginkgo crystalline substance after will packing is at last surveyed sample.
The present invention has following beneficial effect: the ginkgo crystalline substance that adopts this method to make, not only surface color cadmium yellow, mouthfeel little sweet, smell is fragrant, no bitter taste, noxious material is thoroughly decomposed, and the additive side effect of being adopted is little.The inner core that needs to remove ginkgo in the process of the present invention's preparation can have been avoided the sweetness and bitterness flavor like this, improves the quality of product.The present invention needs in the process of preparation ginkgo processings of precooking, and so more helps the shelling processing of ginkgo.The present invention selects beta-glucosidase enzyme hydrolysis cyanogen glycoside for use, has thoroughly removed toxicity and bitter taste.Use the AMS restriction endonuclease, it cuts α-1,4 glucoside bond arbitrarily from intramolecule, generates big molecule dextrin and compound sugar, prevents the aging of product put procedure, has kept excellent flavor.Spray-drying key technology of the present invention, product appearance, taste, granularity, dissolving is linear, and water content all reaches requirement.Xeraphium of the present invention is crossed 60 mesh sieves, packing, and every bag of 10g, convenient to use.The present invention is by stability study, and the long term test of 6 months accelerated test (relative temperature 75%, 40 ℃) and 18 months (relative temperature 60%, 25 ℃) determines that this product stablized in 24 months.
The specific embodiment
The invention provides a kind of method that enzymolysis and spray-drying prepare the ginkgo crystalline substance of using, it may further comprise the steps: step 1, raw material is selected: the selection nothing is gone mouldy, the ginkgo of no hard-core is a raw material, ginkgo is ripe, fresh, shell is milky, no mildew, no disease and pest and does not have the ginkgo that machinery is hindered, adopt the clear water rinsing to remove the rotten fruit of hard-core, its process is removed the ginkgo nut that floats on the water surface for ginkgo is immersed clear water; Step 2, precook: the ginkgo after will cleaning carries out 20 minutes the processing of precooking in boiling water; Step 3, shelling, peel and remove inner core: the ginkgo after handling of will precooking is while hot poured into and carries out sloughing shell after the fragmentation in the rejuvenator and obtain Semen Ginkgo, and the inner core of Semen Ginkgo is removed in then decortication then with cutter, at last with clear water with Semen Ginkgo rinsing 2~3 times, thoroughly remove broken inner core; Step 4, soak after 2 hours in the benevolence lobe input colour protecting liquid with Semen Ginkgo after handling in the step 3 and protect look, colour protecting liquid solution is saline solution, the concentration of saline solution is 0.01%, the benevolence lobe that protects the Semen Ginkgo behind the look is pulled out, use the clear water rinsing, carry out scalding once more boiling 1 minute after boiling water, be soaked in again at last in the feed liquid 1 hour, feed liquid is that the cold water by 0.08% sodium Diacetate and 99.92% mixes the back configuration and forms, use the clear water rinsing again after soaking end, be food containing gingko almond during the clear water rinsing: the mass ratio of water is 1: 2.5; Step 5, making beating, defibrination: with emery wheel mill corase grind, use the colloid mill fine grinding more earlier, add a spot of citric acid during defibrination and help keeping the flaxen color and luster of ginkgo nut; Step 6, biological enzymolysis: at first the slurry after levigate is carried out the enzymolysis first time with beta-glucosidase, the process of enzymolysis is for the first time: add the beta-glucosidase that separates in the honey in the slurry after levigate and carry out the enzymolysis first time, the pH value that obtains behind the enzymolysis is 4.5~6.5, and then rise to about 60 ℃, insulation 15min, regulate pH6.2~6.4 again, be warming up to 80 ℃, carry out the enzymolysis second time with AMS and α-protease again, the process of enzymolysis for the second time: and then in the slurry behind the first time enzymolysis, add 1.0% AMS and α-protease of 0.25% carries out the enzymolysis second time, insulation 15min, be warming up to 100 ℃ then, keep 5min, add water to 5kg again; Step 7, homogeneous: the slurry behind the enzymolysis is carried out double-stage homogenization with homogenizer handle, the process that homogeneous is handled is: adopt homogenizer to carry out homogeneous in the slurry behind the enzymolysis and handle, the double-stage homogenization pressure during homogeneous is 40MPa, and homogenizing temperature is under 60 ℃; Step 8, modulation: add batching sweet mellow wine, soybean protein isolate, maltodextrin, xanthans, vitamin E and stevioside in the slurry after homogeneous is handled, the mass ratio that adds sweet mellow wine, soybean protein isolate, maltodextrin, xanthans, vitamin E and the stevioside of batching is 9: 3: 1: 1: 1: 1, be heated to 80 ℃, fully stir and make solution suspendible, the solid content in the solution about 20%; Step 9, spray-drying: with spray-drying behind slurries behind the enzymolysis and the proper auxiliary materials mixing, spray-drying: 70~80 ℃ of 150 ℃ of the temperature of the air intake when carrying out spray-drying behind slurries behind the enzymolysis and the proper auxiliary materials mixing, the temperature of air draft; Step 10, sieve, packing, ware-house-in inspection, finished product: adopt 60 mesh sieves that xeraphium is sieved, the moisture of finished product≤1.5%, packing, every bag of 10g, the packed ginkgo crystalline substance after will packing is at last surveyed sample.

Claims (9)

1. use the method that enzymolysis and spray-drying prepare the ginkgo crystalline substance for one kind, it may further comprise the steps:
Step 1, raw material is selected: the selection nothing is gone mouldy, the ginkgo of no hard-core is a raw material, adopts the clear water rinsing to remove the rotten fruit of hard-core;
Step 2, precook: the ginkgo after will cleaning carries out 20 minutes the processing of precooking in boiling water;
Step 3, shelling, peel and remove inner core: the ginkgo after handling of will precooking is while hot poured into and carries out sloughing shell after the fragmentation in the rejuvenator and obtain Semen Ginkgo, and the inner core of Semen Ginkgo is removed in then decortication then with cutter, at last with clear water with Semen Ginkgo rinsing 2~3 times, thoroughly remove broken inner core;
Step 4 drops into the benevolence lobe of handling the back Semen Ginkgo in the step 3 to soak in the colour protecting liquid and protects look, and the benevolence lobe that protects the Semen Ginkgo behind the look is pulled out, use the clear water rinsing, carries out once more boiling hot boiling after boiling water, is soaked in the feed liquid more at last; Use the clear water rinsing again after soaking end;
Step 5, making beating, defibrination: with emery wheel mill corase grind, use the colloid mill fine grinding more earlier;
Step 6, biological enzymolysis: at first the slurry after levigate is carried out the enzymolysis first time, carry out the enzymolysis second time with AMS and α-protease again with beta-glucosidase;
Step 7, homogeneous: the slurry behind the enzymolysis is carried out double-stage homogenization with homogenizer handle, the process that homogeneous is handled is: adopt homogenizer to carry out homogeneous in the slurry behind the enzymolysis and handle, the double-stage homogenization pressure during homogeneous is 40MPa, and homogenizing temperature is under 60 ℃;
Step 8, modulation: add batching sweet mellow wine, soybean protein isolate, maltodextrin, xanthans, vitamin E and stevioside in the slurry after homogeneous is handled, heating is fully stirred and is made the solution suspendible;
Step 9, spray-drying: with spray-drying behind slurries behind the enzymolysis and the proper auxiliary materials mixing;
Step 10, sieve, packing, ware-house-in inspection, finished product: xeraphium sieves, and packing is surveyed sample the packed ginkgo crystalline substance after the packing.
2. processing method of ginkgo nut according to claim 1 is characterized in that the ginkgo in the described step 1 is maturation, fresh, and shell is milky, no mildew, no disease and pest and does not have the ginkgo that machinery is hindered.
3. processing method of ginkgo nut according to claim 1, it is characterized in that the colour protecting liquid solution described in the described step 4 is saline solution, the concentration of saline solution is 0.01%, the time that the benevolence lobe of Semen Ginkgo soaks in colour protecting liquid is 2 hours, scalding the time of boiling once more is 1 minute, and the time of soaking in feed liquid is 1 hour.
4. according to the processing method of ginkgo nut described in the claim 4, it is characterized in that described step 4 feed liquid is that cold water by 0.08% sodium Diacetate and 99.92% mixes the back configuration and forms, be food containing gingko almond during the clear water rinsing: the mass ratio of water is 1: 2.5.
5. the ginkgo processing method described in described according to claim 1 adds a spot of citric acid when it is characterized in that in the described step 5 defibrination and helps keeping the flaxen color and luster of ginkgo nut.
6. processing method of ginkgo nut according to claim 1, the process that it is characterized in that biological enzymolysis in the described step 6 is: earlier add the beta-glucosidase that separates in the honey in the slurry after levigate in step 6 and carry out the enzymolysis first time, the pH value that obtains behind the enzymolysis is 4.5~6.5, and then rise to about 60 ℃, insulation 15min, regulate pH6.2~6.4 again, be warming up to 80 ℃, and then in the slurry behind the first time enzymolysis, add 1.0% AMS and α-protease of 0.25% carries out the enzymolysis second time, insulation 15min, be warming up to 100 ℃ then, keep 5min, add water to 5kg again.
7. processing method of ginkgo nut according to claim 1, the mass ratio that it is characterized in that sweet mellow wine, soybean protein isolate, maltodextrin, xanthans, vitamin E and the stevioside of adding batching in the described step 8 is 9: 3: 1: 1: 1: 1, be heated to 80 ℃, fully stir and make solution suspendible, the solid content in the solution about 20%.
8. processing method of ginkgo nut according to claim 1 is characterized in that described step 9, spray-drying: 70~80 ℃ of 150 ℃ of the temperature of the air intake when carrying out spray-drying behind slurries behind the enzymolysis and the proper auxiliary materials mixing, the temperature of air draft.
9. processing method of ginkgo nut according to claim 1 is characterized in that adopting in the described step 10 60 mesh sieves that xeraphium is sieved, the moisture of finished product≤1.5%, and packing, every bag of 10g, the packed ginkgo crystalline substance after will packing is at last surveyed sample.
CN201110143155.7A 2011-05-31 2011-05-31 Ginkgo grain preparation method using enzymolysis and spray drying Active CN102273670B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201110143155.7A CN102273670B (en) 2011-05-31 2011-05-31 Ginkgo grain preparation method using enzymolysis and spray drying

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201110143155.7A CN102273670B (en) 2011-05-31 2011-05-31 Ginkgo grain preparation method using enzymolysis and spray drying

Publications (2)

Publication Number Publication Date
CN102273670A true CN102273670A (en) 2011-12-14
CN102273670B CN102273670B (en) 2014-05-14

Family

ID=45099658

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201110143155.7A Active CN102273670B (en) 2011-05-31 2011-05-31 Ginkgo grain preparation method using enzymolysis and spray drying

Country Status (1)

Country Link
CN (1) CN102273670B (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103609831A (en) * 2013-11-19 2014-03-05 徐州绿之野生物食品有限公司 Method for preparing gingko protein peptide
CN104188008A (en) * 2014-06-26 2014-12-10 天津美森科技有限公司 Ginkgo beverage without adding cane sugar and preparation method thereof
CN105962253A (en) * 2016-06-13 2016-09-28 广西中医药大学 Ginkgo seed crystal and preparation method thereof
CN106579235A (en) * 2016-11-07 2017-04-26 王福丽 Ginkgo functional food and preparation method thereof

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2002070012A1 (en) * 2001-03-06 2002-09-12 Melaleuca, Inc. Dietary supplement compositions
CN1513370A (en) * 2003-08-15 2004-07-21 葛成林 Ginkgo drink and its prodn. method
WO2004100896A2 (en) * 2003-05-13 2004-11-25 Giampapa Vincent C Anti-aging nutritional supplement
CN101100683A (en) * 2006-09-08 2008-01-09 颜廷和 Glucoside type flavone biological transformation and purification technique
CN101156703A (en) * 2007-11-16 2008-04-09 江南大学 A method for preparing water-solubility ginkgo powder

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2002070012A1 (en) * 2001-03-06 2002-09-12 Melaleuca, Inc. Dietary supplement compositions
WO2004100896A2 (en) * 2003-05-13 2004-11-25 Giampapa Vincent C Anti-aging nutritional supplement
CN1513370A (en) * 2003-08-15 2004-07-21 葛成林 Ginkgo drink and its prodn. method
CN101100683A (en) * 2006-09-08 2008-01-09 颜廷和 Glucoside type flavone biological transformation and purification technique
CN101156703A (en) * 2007-11-16 2008-04-09 江南大学 A method for preparing water-solubility ginkgo powder

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103609831A (en) * 2013-11-19 2014-03-05 徐州绿之野生物食品有限公司 Method for preparing gingko protein peptide
CN104188008A (en) * 2014-06-26 2014-12-10 天津美森科技有限公司 Ginkgo beverage without adding cane sugar and preparation method thereof
CN105962253A (en) * 2016-06-13 2016-09-28 广西中医药大学 Ginkgo seed crystal and preparation method thereof
CN106579235A (en) * 2016-11-07 2017-04-26 王福丽 Ginkgo functional food and preparation method thereof

Also Published As

Publication number Publication date
CN102273670B (en) 2014-05-14

Similar Documents

Publication Publication Date Title
CN106418242A (en) Manufacture method of preserved meat
CN102273670B (en) Ginkgo grain preparation method using enzymolysis and spray drying
CN108576769A (en) A kind of processing method of grain capsicum
CN100391348C (en) Technique for processing shell-on canned bamboo shoot
CN110122643A (en) A kind of hawthorn haw sheet and preparation method thereof
CN105995857A (en) Anti-senile sunflower seeds prepared from liquor and purple sweet potatoes and preparation method of sunflower seeds
CN102845701A (en) Spicy pickled bittern and its preparation method
KR100727600B1 (en) Onion gochujang using sugaring onion extract and the manufacturing method thereof
CN101803726A (en) Nutritious vinegar egg juice and preparation method thereof
CN112544950A (en) Production process of shrimp paste
KR100298953B1 (en) Thick saypaste mixed with red peppers manufacture method and this method a sweet persimmon thick saypaste mixed with red peppers of the chief element is a sweet persimmon
KR20140024944A (en) Natural products of high quality by using sikhye manufacturing method
CN100438770C (en) Low sugar orange smell preserved pumpkin fruits and its preparing method
CN107619756A (en) The method that sugar orange cull fruit prepares fruit wine
KR19990062369A (en) Method of preparing syrup using fruit
KR102021691B1 (en) Aged wolfberry syrup and manufacturing method for the same
CN106234603A (en) A kind of preparation method of booster immunization power decoction of black soybean beverage
KR101970215B1 (en) Manufacturing method of vinegar, and vinegar using by the same
CN105495517A (en) Capsicum frutescens seasoning powder for cooking seafood and preparation method thereof
JPH0947256A (en) Production of herbaceous dry fish
KR101258596B1 (en) Concentrate and powder for seasoning using urechis unicinctus and making method of it
KR101740454B1 (en) Kimchi of manufacturing methods using GABA rice starch
WO2005120259A1 (en) Nutrient hazelnut kernel beverage and its preparing process
JP6091250B2 (en) Method for producing spice seasoning liquid and method for producing spice seasoning paste
CN106497725A (en) A kind of fresh corn pilose antler flavones white wine

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
C14 Grant of patent or utility model
GR01 Patent grant
TR01 Transfer of patent right
TR01 Transfer of patent right

Effective date of registration: 20191230

Address after: 344000 building C3, Xinzhi science and Technology Park, No. 198, Jinzhao Avenue, Fuzhou high tech Industrial Development Zone, Fuzhou City, Jiangxi Province

Patentee after: China Science and Technology Innovation Center (Fuzhou) Co., Ltd

Address before: 225324, science and Technology Pioneer Park, Taizhou high tech Zone, Jiangsu 6, China

Patentee before: Xu Zhiyang