CN103549544B - The processing technology of ginkgo instant foodstuff prepared by fermenting - Google Patents
The processing technology of ginkgo instant foodstuff prepared by fermenting Download PDFInfo
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- CN103549544B CN103549544B CN201310548475.XA CN201310548475A CN103549544B CN 103549544 B CN103549544 B CN 103549544B CN 201310548475 A CN201310548475 A CN 201310548475A CN 103549544 B CN103549544 B CN 103549544B
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- gingko almond
- ginkgo
- containing gingko
- water
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The present invention specifically discloses a kind of processing technology of ginkgo instant foodstuff prepared by fermenting, its technique comprises: (one) Feedstock treating, (2) look is protected, sclerosis, debitterize, (3) local flavor maceration extract preparation, (4) flood, (5) drain, (6) dry, (7) steps such as gel coat are gone up, adopt processing technology of the present invention make respectively water content be 24-28% ginkgo grain preserved fruit instant food processed and water content be 4-6% ginkgo grain make crisp fruit instant food, the present invention is while maintaining the intrinsic quality of ginkgo and nutritional labeling to greatest extent, with the addition of again the flavoring substance of flavour, form product peculiar flavour, suitable people at home, travelling, different people carry and eat in field work.Add ginkgo product new varieties, meet the taste demand that consumer is different to ginkgo product, processing method of the present invention is simple, and be easy to operation, production cost is low, and suitability for industrialized is produced, and is conducive to promoting ginkgo producing region to the expansion of ginkgo product, increases economic efficiency.
Description
Technical field
The invention belongs to leisure food manufacture field, be specifically related to a kind of processing technology of ginkgo instant foodstuff prepared by fermenting.
Background technology
Ginkgo is commonly called as gingko, and containing rich in protein, starch and multiple physiologically active ingredient, gingko contains starch 62.4%-67%, protein 11.3%, fat 2.6%, sucrose 5.2%, reduced sugar 1.1%, nucleoprotein 0.26% and mineral matter 3%.Containing 17 seed amino acids in gingko, total amount is 10.77%, wherein essential amino acid is 7 kinds, and content is 3.42%, accounts for 31.8% of total amino acid content, 9 kinds, drug effect amino acid, content is 7.25%, accounts for total amino acid content 67.3%, semi-dispensable amino acid 4 kinds, content is 1.33%, accounts for total amino acid content 12.3%; Containing 25 kinds of mineral elements in gingko, macroelement accounts for 99.4% of total mineral element, mainly Ca, Mg, P, K; Trace element accounts for 0.56% of total mineral, mainly Fe, Na, Zn, Cu, Mn, Ba, Sr; The trophic function had in abundant extraction and application ginkgo and physiological activator have become the focus of research and development, the trophic function that ginkgo has and physiologically active be developed have antifatigue, anti-oxidant, reduce cholesterol, hypotensive, the functional health product supply market that regulates blood sugar etc.
Of less types as directly edible food existing market using ginkgo, large mainly with clear water ginkgo, ginkgo can, honey ginkgo processed etc., in recent years have and become the technology of leisure type food to be disclosed Ginkgo developing, as Chinese patent CN102138681A discloses a kind of preparation method of freeze-drying ginkgo fruit, CN102488260A is also had to disclose a kind of preparation method of crisp delicious and crisp food containing gingko almond, but, existing product still can not meet the demand of consumer to this healthy food of ginkgo, ginkgo has the medicine-food two-purpose resource of good medical value and health care, develop how applicable people's instant, the fresh perfume (or spice) of taste is agreeable to the taste, be applicable to the selection of the people of different taste demand simultaneously, the food of this useful health of people is made to make more people be benefited better, it is the problem that current food processing industry faces, develop a kind of ginkgo instant foodstuff prepared by fermenting, it is main purpose place of the present invention.
Summary of the invention
The object of the present invention is to provide a kind of ginkgo can be kept intrinsic form and mouthfeel and nutritional labeling, be added into again flavour aroma substance, employing is different from prior art processing technology, obtained ginkgo grain preserved fruit instant food processed and the crisp fruit instant food of ginkgo grain system, increase the new varieties of ginkgo product, meet the product of consumer to ginkgo different taste demand, promote ginkgo producing region further to the expansion of ginkgo product, increase economic efficiency.
The object of this invention is to provide a kind of processing technology of ginkgo instant foodstuff prepared by fermenting.
Enforcement of the present invention is achieved through the following technical solutions:
A processing technology for ginkgo instant foodstuff prepared by fermenting, is characterized in that, it comprises following processing step:
Step (one) Feedstock treating
Select ripe, fresh ginkgo nut, peel off shell, picking, without mildew and rot, free from insect pests, food containing gingko almond of uniform size, is immersed in 90 DEG C of hot water, after soaking 10min while stirring, drag in clear water reserviors, after light stranding rinsing removing endotesta, rinse well with clear water, pull out, drop is moisture to the greatest extent;
Step (two) protects look, sclerosis, debitterize
The food containing gingko almond of the most moisture of drop is immediately immersed in containing percentage by weight be 0.55% calcium chloride (CaCl
2), the salt of 2.5%, the ascorbic acid of 0.1%, the citric acid of 0.25% and 1.2% glycyrrhizic aqueous solution in, under 10-15 DEG C of environment, soak 1 week after, drag in clear water reserviors, changed water every 4 hours 1 time, soak 24 hours, after carrying out protecting look, sclerosis and debitterize process, pull out, drain away the water;
Step (three) local flavor maceration extract is prepared
Get the vinasse 100-200g brewageing red wine and add water 15 times, after soak at room temperature 1-2h, heat 35-55 DEG C of insulation 4-6h taking juice, filter with 600 order industrial filter cloths, obtain filtrate; Get flavored condiment 150-250g again and add water 15 times, after soak at room temperature 4-6h, 1.5-2h taking juice is boiled in heating, filters, obtain filtrate with 600 order industrial filter cloths; 2 kinds of filtrates are mixed into pot, temperature fire heating be concentrated into 700g inspissated juice, let cool from fire, then add claret 300g adjustment be settled to 1kg local flavor maceration extract;
Step (four) is flooded
By the food containing gingko almond that drains away the water in step (two) the local flavor maceration extract food containing gingko almond by weight with step (three): the ratio of maceration extract=1:0.8-1 mixes and is preheated to 80-85 DEG C, in input vacuum tank, carry out vacuumizing impregnation process, condition is vacuum is 0.089-0.096MPa, temperature 78-82 DEG C, time 200-300min, then breaking vacuum continues to flood more than 30h at normal temperatures and pressures, after dipping terminates, again food containing gingko almond is poured in stainless steel jacketed pan together with maceration extract in the lump, Steam Heating boils 20min, pulls out, and drop floods juice to the greatest extent;
Step (five) drain
Drop is flooded to the greatest extent the food containing gingko almond of juice, wash away the maceration extract mark sticking to its surface with pure water, drain;
Step (six) is dried
Food containing gingko almond balance after draining is put into drying room smoke, first adopt at temperature 65-70 DEG C, smoke 1.5-2.5h, therebetween stirring 2 times, make moisture reach 38-42%, then adjust temperature at 55-60 DEG C, therebetween stirring 3 times, drying to water content is 24-28%, takes out;
The upper gel coat of step (seven)
Food containing gingko almond through drying is immersed containing percentage by weight be 15-25S in the carrageenan solutions of 0.65%, then pull out, after draining, at the 70-75 DEG C of dry 25-35min in place, then with being 0.55%CaCl containing percentage by weight
2solution is cured process, dries under 60-65 DEG C of condition in temperature, and food containing gingko almond surface is formed, and one deck solidifies, fine and close dry gel coat, obtains ginkgo grain preserved fruit instant food processed.
Described ginkgo grain preserved fruit instant food processed is obtained by above-mentioned processing technology.
Wherein said flavored condiment is that savory agent (includes but not limited to salt, soy sauce), sweetener (includes but not limited to white granulated sugar, brown sugar, maltose, steviol glycoside, sorbierite, Arabinose, fructose, glucose, witloof sugar, Radix Glycyrrhizae, lactitol, Sucralose, xylitol, maltitol, honey), acid (includes but not limited to citric acid, tartaric acid, malic acid, lactic acid, phosphoric acid, fumaric acid, vinegar), tasty agents (includes but not limited to sodium glutamate, Sodium Inosinate, sodium ribonucleotide, sodium guanylate, disodium succinate, chickens' extract), natural flavouring (includes but not limited to Chinese prickly ash, pepper, anistree, ginger, green onion, garlic, capsicum, cumin, cassia bark, Chinese cassia tree, tsaoko, nutmeg, cloves, fennel seeds, dried orange peel, Radix Angelicae Sinensis, perilla leaf, bunge pricklyash leaf, fennel seeds leaf, cumin leaf, dried peppermint leaf, lotus leaf, lophatherum gracile, chicory leaf, folium lycii, mulberry leaf, leaf of Herba Origani, balm leaf, black tea, green tea, oolong tea, chrysanthemum, FI puerariae, russianolive flower, gardenia jasminoides, Jasmine, sweet osmanthus, sanchi flower, dahurian rose flower, rose, lilac and spice material are as five-spice powder, curry powder, in 13 perfume (or spice) one or both and be above combined).
Perilla leaf in natural flavouring described above, bunge pricklyash leaf, fennel seeds leaf, cumin leaf, dried peppermint leaf, lotus leaf, lophatherum gracile, chicory leaf, folium lycii, mulberry leaf, leaf of Herba Origani, balm leaf, green tea are its cured leafs.
Chrysanthemum in natural flavouring described above, FI puerariae, russianolive flower, gardenia jasminoides, Jasmine, sweet osmanthus, sanchi flower, dahurian rose flower, rose, lilac are its dried flowers.
One or both and above arbitrary combination of savory agent described above, sweetener, acid, tasty agents, natural flavouring and spice material, the solid matter except liquid substance, all should pulverize the application of 300-600 mesh sieve.
One or both and above arbitrary combination of savory agent described above, sweetener, acid, tasty agents, natural flavouring and spice material, the solid matter except liquid substance, all should pulverize the application of 80-100 mesh sieve.
A processing technology for ginkgo instant foodstuff prepared by fermenting, is further characterized in that, it comprises following processing step:
Step (one) Feedstock treating
Select ripe, fresh ginkgo nut, peel off shell, picking, without mildew and rot, free from insect pests, food containing gingko almond of uniform size, is immersed in 90 DEG C of hot water, after soaking 10min while stirring, drag in clear water reserviors, after light stranding rinsing removing endotesta, rinse well with clear water, pull out, drop is moisture to the greatest extent;
Step (two) protects look, sclerosis, debitterize
The food containing gingko almond of the most moisture of drop is immediately immersed in containing percentage by weight be 0.55% calcium chloride (CaCl
2), the salt of 2.5%, the ascorbic acid of 0.1%, the citric acid of 0.25% and 1.2% glycyrrhizic aqueous solution in, under 10-15 DEG C of environment, soak 1 week after, drag in clear water reserviors, changed water every 4 hours 1 time, soak 24 hours, after carrying out protecting look, sclerosis and debitterize process, pull out, drain away the water;
Step (three) local flavor maceration extract is prepared
Get the vinasse 100-200g brewageing red wine and add water 15 times, after soak at room temperature 1-2h, heat 35-55 DEG C of insulation 4-6h taking juice, filter with 600 order industrial filter cloths, obtain filtrate; Get flavored condiment 150-250g again and add water 15 times, after soak at room temperature 4-6h, 1.5-2h taking juice is boiled in heating, filters, obtain filtrate with 600 order industrial filter cloths; 2 kinds of filtrates are mixed into pot, temperature fire heating be concentrated into 700g inspissated juice, let cool from fire, then add claret 300g adjustment be settled to 1kg local flavor maceration extract;
Step (four) is flooded
By the food containing gingko almond that drains away the water in step (two) the local flavor maceration extract food containing gingko almond by weight with step (three): the ratio of maceration extract=1:0.8-1 mixes and is preheated to 80-85 DEG C, in input vacuum tank, carry out vacuumizing impregnation process, condition is vacuum is 0.089-0.096MPa, temperature 78-82 DEG C, time 200-300min, then breaking vacuum continues to flood more than 30h at normal temperatures and pressures, after dipping terminates, again food containing gingko almond is poured in stainless steel jacketed pan together with maceration extract in the lump, Steam Heating boils 20min, pulls out, and drop floods juice to the greatest extent;
Step (five) drain
Drop is flooded to the greatest extent the food containing gingko almond of juice, wash away the maceration extract mark sticking to its surface with pure water, drain;
Step (six) is dried
Food containing gingko almond balance after draining is put into drying room smoke, first adopt at temperature 65-70 DEG C, smoke 1.5-2.5h, therebetween stirring 2 times, make moisture reach 38-42%, then adjust temperature at 55-60 DEG C, therebetween stirring 6 times, drying to water content is 4-6%, takes out;
The upper gel coat of step (seven)
Food containing gingko almond through drying is immersed containing percentage by weight be 15-25S in the carrageenan solutions of 0.65%, then pull out, after draining, at the 70-75 DEG C of dry 25-35min in place, then with being 0.55%CaCl containing percentage by weight
2solution is cured process, dries under 60-65 DEG C of condition in temperature, and food containing gingko almond surface is formed, and one deck solidifies, fine and close dry gel coat, obtains the crisp fruit instant food of ginkgo grain system.
The described crisp fruit instant food of ginkgo grain system is obtained by above-mentioned processing technology.
Wherein said flavored condiment is that savory agent (includes but not limited to salt, soy sauce), sweetener (includes but not limited to white granulated sugar, brown sugar, maltose, steviol glycoside, sorbierite, Arabinose, fructose, glucose, witloof sugar, Radix Glycyrrhizae, lactitol, Sucralose, xylitol, maltitol, honey), acid (includes but not limited to citric acid, tartaric acid, malic acid, lactic acid, phosphoric acid, fumaric acid, vinegar), tasty agents (includes but not limited to sodium glutamate, Sodium Inosinate, sodium ribonucleotide, sodium guanylate, disodium succinate, chickens' extract), natural flavouring (includes but not limited to Chinese prickly ash, pepper, anistree, ginger, green onion, garlic, capsicum, cumin, cassia bark, Chinese cassia tree, tsaoko, nutmeg, cloves, fennel seeds, dried orange peel, Radix Angelicae Sinensis, perilla leaf, bunge pricklyash leaf, fennel seeds leaf, cumin leaf, dried peppermint leaf, lotus leaf, lophatherum gracile, chicory leaf, folium lycii, mulberry leaf, leaf of Herba Origani, balm leaf, black tea, green tea, oolong tea, chrysanthemum, FI puerariae, russianolive flower, gardenia jasminoides, Jasmine, sweet osmanthus, sanchi flower, dahurian rose flower, rose, lilac and spice material are as five-spice powder, curry powder, in 13 perfume (or spice) one or both and be above combined).
Perilla leaf in natural flavouring described above, bunge pricklyash leaf, fennel seeds leaf, cumin leaf, dried peppermint leaf, lotus leaf, lophatherum gracile, chicory leaf, folium lycii, mulberry leaf, leaf of Herba Origani, balm leaf, green tea are its cured leafs.
Chrysanthemum in natural flavouring described above, FI puerariae, russianolive flower, gardenia jasminoides, Jasmine, sweet osmanthus, dahurian rose flower, rose, lilac are its dried flowers.
One or both and above arbitrary combination of savory agent described above, sweetener, acid, tasty agents, natural flavouring and spice material, the solid matter except liquid substance, all should pulverize the application of 300-600 mesh sieve.
One or both and above arbitrary combination of savory agent described above, sweetener, acid, tasty agents, natural flavouring and spice material, the solid matter except liquid substance, all should pulverize the application of 80-100 mesh sieve.
Beneficial effect of the present invention
The processing technology of a kind of ginkgo instant foodstuff prepared by fermenting of the present invention, while maintaining the intrinsic quality of ginkgo and nutritional labeling to greatest extent, with the addition of again the flavoring substance of flavour, impregnation process is carried out under adopting low temperature environment, make evenly tasty, fresh perfume (or spice) is good to eat, product is processed into ginkgo grain preserved fruit instant food processed and the crisp fruit instant food of ginkgo grain system respectively, product is made to have more characteristic, form the unique local flavor of product, preserved fruit type instant food, chews food chewiness, and the elderly preferably and the bad consumer of tooth eat; Crisp fruit type instant food, chews food delicious and crisp, taste pure and fresh perfume (or spice), the fashional consumption of young gang preferably.Product of the present invention is easy for carrying and eating, and suitable people at home, the different people of travelling, field work carry and eat.Processing method of the present invention is simple, be easy to operation, production cost is low, suitability for industrialized is produced, its processing method can make differently flavoured ginkgo instant food according to the taste demand of the different consumer group, more select the enjoyment with material life to people, make more people have benefited from the useful health-care efficacy of ginkgo product, product has good market prospects.
Detailed description of the invention
With the following Examples, the present invention is further illustrated for pin, but not be all of the present invention, is not more limitation of the present invention.
Embodiment 1
(1) select ripe, fresh ginkgo nut, peel off shell, picking without going rotten, free from insect pests and food containing gingko almond of uniform size, be immersed in 90 DEG C of hot water, after soaking 10min while stirring, drag in clear water reserviors, after light stranding rinsing removing endotesta, rinse well with clear water, pull out, drop is moisture to the greatest extent;
(2) will the food containing gingko almond of the most moisture of removing endotesta drop be immediately immersed in containing percentage by weight be 0.55% calcium chloride (CaCl
2), the salt of 2.5%, the ascorbic acid of 0.1%, the citric acid of 0.25% and 1.2% glycyrrhizic aqueous solution in, under 10-15 DEG C of environment, soak 1 week after, drag in clear water reserviors, changed water every 4 hours 1 time, soak 24 hours, after carrying out protecting look, sclerosis and debitterize process, pull out, drain away the water;
(3) get the vinasse 100g brewageing red wine and add pure water 1500g, after soak at room temperature 1h, heat 55 DEG C of insulation 4h taking juices, filter with 600 order industrial filter cloths, obtain filtrate; Get flavored condiment 600 order powder (as salt 100g, Chinese prickly ash 30g, pepper 20g) 150g again and add pure water 2250g, after soak at room temperature 4h, 1.5h taking juice is boiled in heating, filters, obtain filtrate with 600 order industrial filter cloths; 2 kinds of filtrates are mixed into pot, temperature fire heating be condensed into 700g inspissated juice, let cool from fire, then add claret 300g adjustment be settled to 1000g local flavor maceration extract, for subsequent use;
(4) the food containing gingko almond 1000g drained away the water in step (2) is mixed with the local flavor maceration extract 1000g of step (3) and is preheated to 80 DEG C, in input vacuum tank, carry out vacuumizing impregnation process, condition is vacuum is 0.089MPa, temperature 78-82 DEG C, time 200min, then breaking vacuum continues to flood more than 30h at normal temperatures and pressures, after dipping terminates, again food containing gingko almond is poured in stainless steel jacketed pan together with maceration extract in the lump, Steam Heating boils 20min, pulls out, and drop floods juice to the greatest extent;
(5) drop is flooded to the greatest extent the food containing gingko almond of juice, wash away the maceration extract mark sticking to its surface with pure water, drain;
(6) the food containing gingko almond balance after draining is put into drying room to smoke, first adopt at temperature 65 DEG C, smoke 2.5h, stirring 2 times, makes moisture reach 38-42% therebetween, then adjusts temperature at 60 DEG C, therebetween stirring 3 times, and drying to water content is 25%, takes out;
(7) food containing gingko almond through drying is immersed containing percentage by weight to be 15S in the carrageenan solutions of 0.65%, then to pull out, after draining, at 70 DEG C of dry 35min in place, then with being 0.55%CaCl containing percentage by weight
2solution is cured process, dries under 60 DEG C of conditions in temperature, and food containing gingko almond surface is formed, and one deck solidifies, fine and close dry gel coat, i.e. obtained ginkgo grain preserved fruit instant food processed.
Embodiment 2
(1) select ripe, fresh ginkgo nut, peel off shell, picking without going rotten, free from insect pests and food containing gingko almond of uniform size, be immersed in 90 DEG C of hot water, after soaking 10min while stirring, drag in clear water reserviors, after light stranding rinsing removing endotesta, rinse well with clear water, pull out, drop is moisture to the greatest extent;
(2) will the food containing gingko almond of the most moisture of removing endotesta drop be immediately immersed in containing percentage by weight be 0.55% calcium chloride (CaCl
2), the salt of 2.5%, the ascorbic acid of 0.1%, the citric acid of 0.25% and 1.2% glycyrrhizic aqueous solution in, under 10-15 DEG C of environment, soak 1 week after, drag in clear water reserviors, changed water every 4 hours 1 time, soak 24 hours, after carrying out protecting look, sclerosis and debitterize process, pull out, drain away the water;
(3) get the vinasse 200g brewageing red wine and add pure water 3000g, after soak at room temperature 2h, heat 55 DEG C of insulation 6h taking juices, filter with 600 order industrial filter cloths, obtain filtrate; Get flavored condiment 100 order powder (as white granulated sugar 150g, citric acid 20g, green tea 80g) 250g again and add pure water 3750g, after soak at room temperature 5h, 1.5h taking juice is boiled in heating, filters, obtain filtrate with 600 order industrial filter cloths; 2 kinds of filtrates are mixed into pot, temperature fire heating be condensed into 700g inspissated juice, let cool from fire, then add claret 300g adjustment be settled to 1000g local flavor maceration extract, for subsequent use;
(4) the food containing gingko almond 1000g drained away the water in step (2) is mixed with the local flavor maceration extract 800g of step (3) and is preheated to 85 DEG C, in input vacuum tank, carry out vacuumizing impregnation process, condition is vacuum is 0.09MPa, temperature 78-82 DEG C, time 300min, then breaking vacuum continues to flood more than 30h at normal temperatures and pressures, after dipping terminates, again food containing gingko almond is poured in stainless steel jacketed pan together with maceration extract in the lump, Steam Heating boils 20min, pulls out, and drop floods juice to the greatest extent;
(5) drop is flooded to the greatest extent the food containing gingko almond of juice, wash away the maceration extract mark sticking to its surface with pure water, drain;
(6) the food containing gingko almond balance after draining is put into drying room to smoke, first adopt at temperature 68 DEG C, smoke 2h, stirring 2 times, makes moisture reach 38-42% therebetween, then adjusts temperature at 58 DEG C, therebetween stirring 3 times, and drying to water content is 28%, takes out;
(7) food containing gingko almond through drying is immersed containing percentage by weight to be 25S in the carrageenan solutions of 0.65%, then to pull out, after draining, at 72 DEG C of dry 25min in place, then with being 0.55%CaCl containing percentage by weight
2solution is cured process, dries under 60 DEG C of conditions in temperature, and food containing gingko almond surface is formed, and one deck solidifies, fine and close dry gel coat, i.e. obtained ginkgo grain preserved fruit instant food processed.
Embodiment 3
(1) select ripe, fresh ginkgo nut, peel off shell, picking without going rotten, free from insect pests and food containing gingko almond of uniform size, be immersed in 90 DEG C of hot water, after soaking 10min while stirring, drag in clear water reserviors, after light stranding rinsing removing endotesta, rinse well with clear water, pull out, drop is moisture to the greatest extent;
(2) will the food containing gingko almond of the most moisture of removing endotesta drop be immediately immersed in containing percentage by weight be 0.55% calcium chloride (CaCl
2), the salt of 2.5%, the ascorbic acid of 0.1%, the citric acid of 0.25% and 1.2% glycyrrhizic aqueous solution in, under 10-15 DEG C of environment, soak 1 week after, drag in clear water reserviors, changed water every 4 hours 1 time, soak 24 hours, after carrying out protecting look, sclerosis and debitterize process, pull out, drain away the water;
(3) get the vinasse 150g brewageing red wine and add pure water 2250g, after soak at room temperature 1.5h, heat 45 DEG C of insulation 6h taking juices, filter with 600 order industrial filter cloths, obtain filtrate; Get flavored condiment 300 order powder (as salt 100g, cumin 50g, fructose 30g, sodium glutamate 20g) 200g again and add pure water 3000g, after soak at room temperature 6h, 2h taking juice is boiled in heating, filters, obtain filtrate with 600 order industrial filter cloths; 2 kinds of filtrates are mixed into pot, temperature fire heating be condensed into 700g inspissated juice, let cool from fire, then add claret 300g adjustment be settled to 1000g local flavor maceration extract, for subsequent use;
(4) the food containing gingko almond 1000g drained away the water in step (2) is mixed with the local flavor maceration extract 900g of step (3) and is preheated to 82 DEG C, in input vacuum tank, carry out vacuumizing impregnation process, condition is vacuum is 0.096MPa, temperature 78-82 DEG C, time 250min, then breaking vacuum continues to flood more than 30h at normal temperatures and pressures, after dipping terminates, again food containing gingko almond is poured in stainless steel jacketed pan together with maceration extract in the lump, Steam Heating boils 20min, pulls out, and drop floods juice to the greatest extent;
(5) drop is flooded to the greatest extent the food containing gingko almond of juice, wash away the maceration extract mark sticking to its surface with pure water, drain;
(6) the food containing gingko almond balance after draining is put into drying room to smoke, first adopt under temperature 70 C, smoke 1.5h, stirring 2 times, makes moisture reach 38-42% therebetween, then adjusts temperature at 55 DEG C, therebetween stirring 3 times, and drying to water content is 26%, takes out;
(7) food containing gingko almond through drying is immersed containing percentage by weight to be 20S in the carrageenan solutions of 0.65%, then to pull out, after draining, at 70 DEG C of dry 30min in place, then with being 0.55%CaCl containing percentage by weight
2solution is cured process, dries under 65 DEG C of conditions in temperature, and food containing gingko almond surface is formed, and one deck solidifies, fine and close dry gel coat, i.e. obtained ginkgo grain preserved fruit instant food processed.
Embodiment 4
(1) select ripe, fresh ginkgo nut, peel off shell, picking without going rotten, free from insect pests and food containing gingko almond of uniform size, be immersed in 90 DEG C of hot water, after soaking 10min while stirring, drag in clear water reserviors, after light stranding rinsing removing endotesta, rinse well with clear water, pull out, drop is moisture to the greatest extent;
(2) will the food containing gingko almond of the most moisture of removing endotesta drop be immediately immersed in containing percentage by weight be 0.55% calcium chloride (CaCl
2), the salt of 2.5%, the ascorbic acid of 0.1%, the citric acid of 0.25% and 1.2% glycyrrhizic aqueous solution in, under 10-15 DEG C of environment, soak 1 week after, drag in clear water reserviors, changed water every 4 hours 1 time, soak 24 hours, after carrying out protecting look, sclerosis and debitterize process, pull out, drain away the water;
(3) get the vinasse 200g brewageing red wine and add pure water 3000g, after soak at room temperature 2h, heat 40 DEG C of insulation 5h taking juices, filter with 600 order industrial filter cloths, obtain filtrate; Get flavored condiment 400 order powder (as salt 150g, capsicum 70g, Chinese prickly ash 30g) 250g again and add pure water 3750g, after soak at room temperature 6h, 2h taking juice is boiled in heating, filters, obtain filtrate with 600 order industrial filter cloths; 2 kinds of filtrates are mixed into pot, temperature fire heating be condensed into 700g inspissated juice, let cool from fire, then add claret 300g adjustment be settled to 1000g local flavor maceration extract, for subsequent use;
(4) the food containing gingko almond 1000g drained away the water in step (2) is mixed with the local flavor maceration extract 1000g of step (3) and is preheated to 80 DEG C, in input vacuum tank, carry out vacuumizing impregnation process, condition is vacuum is 0.092MPa, temperature 78-82 DEG C, time 300min, then breaking vacuum continues to flood more than 30h at normal temperatures and pressures, after dipping terminates, again food containing gingko almond is poured in stainless steel jacketed pan together with maceration extract in the lump, Steam Heating boils 20min, pulls out, and drop floods juice to the greatest extent;
(5) drop is flooded to the greatest extent the food containing gingko almond of juice, wash away the maceration extract mark sticking to its surface with pure water, drain;
(6) the food containing gingko almond balance after draining is put into drying room to smoke, first adopt at temperature 65 DEG C, smoke 2.5h, therebetween stirring 2 times, make moisture reach 38-42%, then adjust temperature at 55 DEG C, therebetween stirring 6 times, drying to water content is 5.6%, takes out;
(7) food containing gingko almond through drying is immersed containing percentage by weight to be 15S in the carrageenan solutions of 0.65%, then to pull out, after draining, at 70 DEG C of dry 35min in place, then with being 0.55%CaCl containing percentage by weight
2solution is cured process, dries under 65 DEG C of conditions in temperature, and food containing gingko almond surface is formed, and one deck solidifies, fine and close dry gel coat, i.e. the crisp fruit instant food of obtained ginkgo grain system.
Embodiment 5
(1) select ripe, fresh ginkgo nut, peel off shell, picking without going rotten, free from insect pests and food containing gingko almond of uniform size, be immersed in 90 DEG C of hot water, after soaking 10min while stirring, drag in clear water reserviors, after light stranding rinsing removing endotesta, rinse well with clear water, pull out, drop is moisture to the greatest extent;
(2) will the food containing gingko almond of the most moisture of removing endotesta drop be immediately immersed in containing percentage by weight be 0.55% calcium chloride (CaCl
2), the salt of 2.5%, the ascorbic acid of 0.1%, the citric acid of 0.25% and 1.2% glycyrrhizic aqueous solution in, under 10-15 DEG C of environment, soak 1 week after, drag in clear water reserviors, changed water every 4 hours 1 time, soak 24 hours, after carrying out protecting look, sclerosis and debitterize process, pull out, drain away the water;
(3) get the vinasse 100g brewageing red wine and add pure water 1500g, after soak at room temperature 1h, heat 55 DEG C of insulation 4h taking juices, filter with 600 order industrial filter cloths, obtain filtrate; Get flavored condiment 100 order powder (as Arabinose 150g, sanchi flower 20g, chrysanthemum 30g) 200g again and add pure water 3000g, after soak at room temperature 5h, 1.5h taking juice is boiled in heating, filters, obtain filtrate with 600 order industrial filter cloths; 2 kinds of filtrates are mixed into pot, temperature fire heating be condensed into 700g inspissated juice, let cool from fire, then add claret 300g adjustment be settled to 1000g local flavor maceration extract, for subsequent use;
(4) the food containing gingko almond 1000g drained away the water in step (2) is mixed with the local flavor maceration extract 800g of step (3) and is preheated to 82 DEG C, in input vacuum tank, carry out vacuumizing impregnation process, condition is vacuum is 0.091MPa, temperature 78-82 DEG C, time 200min, then breaking vacuum continues to flood more than 30h at normal temperatures and pressures, after dipping terminates, again food containing gingko almond is poured in stainless steel jacketed pan together with maceration extract in the lump, Steam Heating boils 20min, pulls out, and drop floods juice to the greatest extent;
(5) drop is flooded to the greatest extent the food containing gingko almond of juice, wash away the maceration extract mark sticking to its surface with pure water, drain;
(6) the food containing gingko almond balance after draining is put into drying room to smoke, first adopt under temperature 70 C, smoke 2h, stirring 2 times, makes moisture reach 38-42% therebetween, then adjusts temperature at 60 DEG C, therebetween stirring 6 times, and drying to water content is 4.5%, takes out;
(7) food containing gingko almond through drying is immersed containing percentage by weight to be 15S in the carrageenan solutions of 0.65%, then to pull out, after draining, at 75 DEG C of dry 25min in place, then with being 0.55%CaCl containing percentage by weight
2solution is cured process, dries under 60 DEG C of conditions in temperature, and food containing gingko almond surface is formed, and one deck solidifies, fine and close dry gel coat, i.e. the crisp fruit instant food of obtained ginkgo grain system.
Embodiment 6
(1) select ripe, fresh ginkgo nut, peel off shell, picking without going rotten, free from insect pests and food containing gingko almond of uniform size, be immersed in 90 DEG C of hot water, after soaking 10min while stirring, drag in clear water reserviors, after light stranding rinsing removing endotesta, rinse well with clear water, pull out, drop is moisture to the greatest extent;
(2) will the food containing gingko almond of the most moisture of removing endotesta drop be immediately immersed in containing percentage by weight be 0.55% calcium chloride (CaCl
2), the salt of 2.5%, the ascorbic acid of 0.1%, the citric acid of 0.25% and 1.2% glycyrrhizic aqueous solution in, under 10-15 DEG C of environment, soak 1 week after, drag in clear water reserviors, changed water every 4 hours 1 time, soak 24 hours, after carrying out protecting look, sclerosis and debitterize process, pull out, drain away the water;
(3) get the vinasse 150g brewageing red wine and add pure water 2250g, after soak at room temperature 1.5h, heat 35 DEG C of insulation 6h taking juices, filter with 600 order industrial filter cloths, obtain filtrate, then get flavored condiment 500 order powder (as xylitol 100g, folium lycii 30g, mulberry leaf 20g) 150g and add pure water 2250g, after soak at room temperature 4h, 2h taking juice is boiled in heating, filters, obtain filtrate with 600 order industrial filter cloths; 2 kinds of filtrates are mixed into pot, temperature fire heating be condensed into 700g inspissated juice, let cool from fire, then add claret 300g adjustment be settled to 1000g local flavor maceration extract, for subsequent use;
(4) the food containing gingko almond 1000g drained away the water in step (2) is mixed with the local flavor maceration extract 900g of step (3) and is preheated to 85 DEG C, in input vacuum tank, carry out vacuumizing impregnation process, condition is vacuum is 0.095MPa, temperature 78-82 DEG C, time 250min, then breaking vacuum continues to flood more than 30h at normal temperatures and pressures, after dipping terminates, again food containing gingko almond is poured in stainless steel jacketed pan together with maceration extract in the lump, Steam Heating boils 20min, pulls out, and drop floods juice to the greatest extent;
(5) drop is flooded to the greatest extent the food containing gingko almond of juice, wash away the maceration extract mark sticking to its surface with pure water, drain;
(6) the food containing gingko almond balance after draining is put into drying room to smoke, first adopt under temperature 70 C, smoke 1.5h, therebetween stirring 2 times, make moisture reach 38-42%, then adjust temperature at 60 DEG C, therebetween stirring 6 times, drying to water content is 5.2%, takes out;
(7) food containing gingko almond through drying is immersed containing percentage by weight to be 15S in the carrageenan solutions of 0.65%, then to pull out, after draining, at 72 DEG C of dry 30min in place, then with being 0.55%CaCl containing percentage by weight
2solution is cured process, dries under 60 DEG C of conditions in temperature, and food containing gingko almond surface is formed, and one deck solidifies, fine and close dry gel coat, i.e. the crisp fruit instant food of obtained ginkgo grain system.
Claims (4)
1. a ginkgo instant foodstuff prepared by fermenting, is characterized in that:
(1) select ripe, fresh ginkgo nut, peel off shell, picking without going rotten, free from insect pests and food containing gingko almond of uniform size, be immersed in 90 DEG C of hot water, after soaking 10min while stirring, drag in clear water reserviors, after light stranding rinsing removing endotesta, rinse well with clear water, pull out, drop is moisture to the greatest extent;
(2) will the food containing gingko almond of the most moisture of removing endotesta drop be immediately immersed in containing percentage by weight be 0.55% calcium chloride (CaCl
2), the salt of 2.5%, the ascorbic acid of 0.1%, the citric acid of 0.25% and 1.2% glycyrrhizic aqueous solution in, under 10-15 DEG C of environment, soak 1 week after, drag in clear water reserviors, changed water every 4 hours 1 time, soak 24 hours, after carrying out protecting look, sclerosis and debitterize process, pull out, drain away the water;
(3) get the vinasse 100g brewageing red wine and add pure water 1500g, after soak at room temperature 1h, heat 55 DEG C of insulation 4h taking juices, filter with 600 order industrial filter cloths, obtain filtrate; Get flavored condiment 600 order powder again: salt 100g, Chinese prickly ash 30g, pepper 20g, add pure water 2250g, after soak at room temperature 4h, 1.5h taking juice is boiled in heating, filters, obtain filtrate with 600 order industrial filter cloths; 2 kinds of filtrates are mixed into pot, temperature fire heating be condensed into 700g inspissated juice, let cool from fire, then add claret 300g adjustment be settled to 1000g local flavor maceration extract, for subsequent use;
(4) the food containing gingko almond 1000g drained away the water in step (2) is mixed with the local flavor maceration extract 1000g of step (3) and is preheated to 80 DEG C, in input vacuum tank, carry out vacuumizing impregnation process, condition is vacuum is 0.089MPa, temperature 78-82 DEG C, time 200min, then breaking vacuum continues to flood more than 30h at normal temperatures and pressures, after dipping terminates, again food containing gingko almond is poured in stainless steel jacketed pan together with maceration extract in the lump, Steam Heating boils 20min, pulls out, and drop floods juice to the greatest extent;
(5) drop is flooded to the greatest extent the food containing gingko almond of juice, wash away the maceration extract mark sticking to its surface with pure water, drain;
(6) the food containing gingko almond balance after draining is put into drying room to smoke, first adopt at temperature 65 DEG C, smoke 2.5h, stirring 2 times, makes moisture reach 38-42% therebetween, then adjusts temperature at 60 DEG C, therebetween stirring 3 times, and drying to water content is 25%, takes out;
(7) food containing gingko almond through drying is immersed containing percentage by weight to be 15S in the carrageenan solutions of 0.65%, then to pull out, after draining, at 70 DEG C of dry 35min in place, then with being 0.55%CaCl containing percentage by weight
2solution is cured process, dries under 60 DEG C of conditions in temperature, and food containing gingko almond surface is formed, and one deck solidifies, fine and close dry gel coat, i.e. obtained ginkgo grain preserved fruit instant food processed.
2. a ginkgo instant foodstuff prepared by fermenting, is characterized in that:
(1) select ripe, fresh ginkgo nut, peel off shell, picking without going rotten, free from insect pests and food containing gingko almond of uniform size, be immersed in 90 DEG C of hot water, after soaking 10min while stirring, drag in clear water reserviors, after light stranding rinsing removing endotesta, rinse well with clear water, pull out, drop is moisture to the greatest extent;
(2) will the food containing gingko almond of the most moisture of removing endotesta drop be immediately immersed in containing percentage by weight be 0.55% calcium chloride (CaCl
2), the salt of 2.5%, the ascorbic acid of 0.1%, the citric acid of 0.25% and 1.2% glycyrrhizic aqueous solution in, under 10-15 DEG C of environment, soak 1 week after, drag in clear water reserviors, changed water every 4 hours 1 time, soak 24 hours, after carrying out protecting look, sclerosis and debitterize process, pull out, drain away the water;
(3) get the vinasse 200g brewageing red wine and add pure water 3000g, after soak at room temperature 2h, heat 55 DEG C of insulation 6h taking juices, filter with 600 order industrial filter cloths, obtain filtrate; Get flavored condiment 100 order powder again: white granulated sugar 150g, citric acid 20g, green tea 80g, add pure water 3750g, after soak at room temperature 5h, 1.5h taking juice is boiled in heating, filters, obtain filtrate with 600 order industrial filter cloths; 2 kinds of filtrates are mixed into pot, temperature fire heating be condensed into 700g inspissated juice, let cool from fire, then add claret 300g adjustment be settled to 1000g local flavor maceration extract, for subsequent use;
(4) the food containing gingko almond 1000g drained away the water in step (2) is mixed with the local flavor maceration extract 800g of step (3) and is preheated to 85 DEG C, in input vacuum tank, carry out vacuumizing impregnation process, condition is vacuum is 0.09MPa, temperature 78-82 DEG C, time 300min, then breaking vacuum continues to flood more than 30h at normal temperatures and pressures, after dipping terminates, again food containing gingko almond is poured in stainless steel jacketed pan together with maceration extract in the lump, Steam Heating boils 20min, pulls out, and drop floods juice to the greatest extent;
(5) drop is flooded to the greatest extent the food containing gingko almond of juice, wash away the maceration extract mark sticking to its surface with pure water, drain;
(6) the food containing gingko almond balance after draining is put into drying room to smoke, first adopt at temperature 68 DEG C, smoke 2h, stirring 2 times, makes moisture reach 38-42% therebetween, then adjusts temperature at 58 DEG C, therebetween stirring 3 times, and drying to water content is 28%, takes out;
(7) food containing gingko almond through drying is immersed containing percentage by weight to be 25S in the carrageenan solutions of 0.65%, then to pull out, after draining, at 72 DEG C of dry 25min in place, then with being 0.55%CaCl containing percentage by weight
2solution is cured process, dries under 60 DEG C of conditions in temperature, and food containing gingko almond surface is formed, and one deck solidifies, fine and close dry gel coat, i.e. obtained ginkgo grain preserved fruit instant food processed.
3. a ginkgo instant foodstuff prepared by fermenting, is characterized in that:
(1) select ripe, fresh ginkgo nut, peel off shell, picking without going rotten, free from insect pests and food containing gingko almond of uniform size, be immersed in 90 DEG C of hot water, after soaking 10min while stirring, drag in clear water reserviors, after light stranding rinsing removing endotesta, rinse well with clear water, pull out, drop is moisture to the greatest extent;
(2) will the food containing gingko almond of the most moisture of removing endotesta drop be immediately immersed in containing percentage by weight be 0.55% calcium chloride (CaCl
2), the salt of 2.5%, the ascorbic acid of 0.1%, the citric acid of 0.25% and 1.2% glycyrrhizic aqueous solution in, under 10-15 DEG C of environment, soak 1 week after, drag in clear water reserviors, changed water every 4 hours 1 time, soak 24 hours, after carrying out protecting look, sclerosis and debitterize process, pull out, drain away the water;
(3) get the vinasse 100g brewageing red wine and add pure water 1500g, after soak at room temperature 1h, heat 55 DEG C of insulation 4h taking juices, filter with 600 order industrial filter cloths, obtain filtrate; Get flavored condiment 100 order powder again: Arabinose 150g, sanchi flower 20g, chrysanthemum 30g, add pure water 3000g, after soak at room temperature 5h, 1.5h taking juice is boiled in heating, filters, obtain filtrate with 600 order industrial filter cloths; 2 kinds of filtrates are mixed into pot, temperature fire heating be condensed into 700g inspissated juice, let cool from fire, then add claret 300g adjustment be settled to 1000g local flavor maceration extract, for subsequent use;
(4) the food containing gingko almond 1000g drained away the water in step (2) is mixed with the local flavor maceration extract 800g of step (3) and is preheated to 82 DEG C, in input vacuum tank, carry out vacuumizing impregnation process, condition is vacuum is 0.091MPa, temperature 78-82 DEG C, time 200min, then breaking vacuum continues to flood more than 30h at normal temperatures and pressures, after dipping terminates, again food containing gingko almond is poured in stainless steel jacketed pan together with maceration extract in the lump, Steam Heating boils 20min, pulls out, and drop floods juice to the greatest extent;
(5) drop is flooded to the greatest extent the food containing gingko almond of juice, wash away the maceration extract mark sticking to its surface with pure water, drain;
(6) the food containing gingko almond balance after draining is put into drying room to smoke, first adopt under temperature 70 C, smoke 2h, stirring 2 times, makes moisture reach 38-42% therebetween, then adjusts temperature at 60 DEG C, therebetween stirring 6 times, and drying to water content is 4.5%, takes out;
(7) food containing gingko almond through drying is immersed containing percentage by weight to be 15S in the carrageenan solutions of 0.65%, then to pull out, after draining, at 75 DEG C of dry 25min in place, then with being 0.55%CaCl containing percentage by weight
2solution is cured process, dries under 60 DEG C of conditions in temperature, and food containing gingko almond surface is formed, and one deck solidifies, fine and close dry gel coat, i.e. the crisp fruit instant food of obtained ginkgo grain system.
4. a ginkgo instant foodstuff prepared by fermenting, is characterized in that:
(1) select ripe, fresh ginkgo nut, peel off shell, picking without going rotten, free from insect pests and food containing gingko almond of uniform size, be immersed in 90 DEG C of hot water, after soaking 10min while stirring, drag in clear water reserviors, after light stranding rinsing removing endotesta, rinse well with clear water, pull out, drop is moisture to the greatest extent;
(2) will the food containing gingko almond of the most moisture of removing endotesta drop be immediately immersed in containing percentage by weight be 0.55% calcium chloride (CaCl
2), the salt of 2.5%, the ascorbic acid of 0.1%, the citric acid of 0.25% and 1.2% glycyrrhizic aqueous solution in, under 10-15 DEG C of environment, soak 1 week after, drag in clear water reserviors, changed water every 4 hours 1 time, soak 24 hours, after carrying out protecting look, sclerosis and debitterize process, pull out, drain away the water;
(3) get the vinasse 150g brewageing red wine and add pure water 2250g, after soak at room temperature 1.5h, heat 35 DEG C of insulation 6h taking juices, filter with 600 order industrial filter cloths, obtain filtrate, get flavored condiment 500 order powder again: xylitol 100g, folium lycii 30g, mulberry leaf 20g, add pure water 2250g, after soak at room temperature 4h, 2h taking juice is boiled in heating, filter with 600 order industrial filter cloths, obtain filtrate; 2 kinds of filtrates are mixed into pot, temperature fire heating be condensed into 700g inspissated juice, let cool from fire, then add claret 300g adjustment be settled to 1000g local flavor maceration extract, for subsequent use;
(4) the food containing gingko almond 1000g drained away the water in step (2) is mixed with the local flavor maceration extract 900g of step (3) and is preheated to 85 DEG C, in input vacuum tank, carry out vacuumizing impregnation process, condition is vacuum is 0.095MPa, temperature 78-82 DEG C, time 250min, then breaking vacuum continues to flood more than 30h at normal temperatures and pressures, after dipping terminates, again food containing gingko almond is poured in stainless steel jacketed pan together with maceration extract in the lump, Steam Heating boils 20min, pulls out, and drop floods juice to the greatest extent;
(5) drop is flooded to the greatest extent the food containing gingko almond of juice, wash away the maceration extract mark sticking to its surface with pure water, drain;
(6) the food containing gingko almond balance after draining is put into drying room to smoke, first adopt under temperature 70 C, smoke 1.5h, therebetween stirring 2 times, make moisture reach 38-42%, then adjust temperature at 60 DEG C, therebetween stirring 6 times, drying to water content is 5.2%, takes out;
(7) food containing gingko almond through drying is immersed containing percentage by weight to be 15S in the carrageenan solutions of 0.65%, then to pull out, after draining, at 72 DEG C of dry 30min in place, then with being 0.55%CaCl containing percentage by weight
2solution is cured process, dries under 60 DEG C of conditions in temperature, and food containing gingko almond surface is formed, and one deck solidifies, fine and close dry gel coat, i.e. the crisp fruit instant food of obtained ginkgo grain system.
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| CN1650749A (en) * | 2005-03-25 | 2005-08-10 | 周诗连 | Production technology of edible fungus wine pickled instant food |
| CN101152001A (en) * | 2006-09-26 | 2008-04-02 | 天津中英纳米科技发展有限公司 | Flavour potherb pickled product and method for preparing the same |
| CN102138681A (en) * | 2010-12-31 | 2011-08-03 | 徐州银杏源生物工程有限公司 | Preparation method of freeze-drying ginkgo fruit |
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| CN1650749A (en) * | 2005-03-25 | 2005-08-10 | 周诗连 | Production technology of edible fungus wine pickled instant food |
| CN101152001A (en) * | 2006-09-26 | 2008-04-02 | 天津中英纳米科技发展有限公司 | Flavour potherb pickled product and method for preparing the same |
| CN102138681A (en) * | 2010-12-31 | 2011-08-03 | 徐州银杏源生物工程有限公司 | Preparation method of freeze-drying ginkgo fruit |
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