CN104106760A - Debitterzing technology of ginkgo nut or nut - Google Patents
Debitterzing technology of ginkgo nut or nut Download PDFInfo
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- CN104106760A CN104106760A CN201310135182.9A CN201310135182A CN104106760A CN 104106760 A CN104106760 A CN 104106760A CN 201310135182 A CN201310135182 A CN 201310135182A CN 104106760 A CN104106760 A CN 104106760A
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- kernel
- ginkgo nut
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- 241000218628 Ginkgo Species 0.000 title claims abstract description 102
- 235000011201 Ginkgo Nutrition 0.000 title claims abstract description 102
- 235000008100 Ginkgo biloba Nutrition 0.000 title claims abstract description 102
- 238000005516 engineering process Methods 0.000 title abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 47
- 235000008733 Citrus aurantifolia Nutrition 0.000 claims abstract description 7
- 235000011941 Tilia x europaea Nutrition 0.000 claims abstract description 7
- 239000004571 lime Substances 0.000 claims abstract description 7
- 238000002791 soaking Methods 0.000 claims abstract description 4
- 238000007654 immersion Methods 0.000 claims description 27
- 238000000034 method Methods 0.000 claims description 26
- 239000000243 solution Substances 0.000 claims description 23
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims description 19
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims description 19
- 235000011613 Pinus brutia Nutrition 0.000 claims description 19
- 241000018646 Pinus brutia Species 0.000 claims description 19
- 235000017803 cinnamon Nutrition 0.000 claims description 19
- 244000269722 Thea sinensis Species 0.000 claims description 15
- 239000013535 sea water Substances 0.000 claims description 10
- 239000003513 alkali Substances 0.000 claims description 9
- 235000019640 taste Nutrition 0.000 claims description 9
- 235000021419 vinegar Nutrition 0.000 claims description 8
- 239000000052 vinegar Substances 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 4
- 239000003205 fragrance Substances 0.000 claims description 4
- 230000001376 precipitating effect Effects 0.000 claims description 4
- 235000014102 seafood Nutrition 0.000 claims description 4
- 239000007864 aqueous solution Substances 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 235000019658 bitter taste Nutrition 0.000 abstract description 15
- 238000005406 washing Methods 0.000 abstract 1
- 235000014571 nuts Nutrition 0.000 description 67
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 4
- 235000019606 astringent taste Nutrition 0.000 description 3
- 230000007613 environmental effect Effects 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- YXHVCZZLWZYHSA-FPLPWBNLSA-N Ginkgoic acid Chemical compound CCCCCC\C=C/CCCCCCCC1=CC=CC(O)=C1C(O)=O YXHVCZZLWZYHSA-FPLPWBNLSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- -1 carrotene Chemical compound 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- TUGAUFMQYWZJAB-FPLPWBNLSA-N 5-[(8Z)-pentadec-8-enyl]resorcinol Chemical compound CCCCCC\C=C/CCCCCCCC1=CC(O)=CC(O)=C1 TUGAUFMQYWZJAB-FPLPWBNLSA-N 0.000 description 1
- 244000144725 Amygdalus communis Species 0.000 description 1
- 235000011437 Amygdalus communis Nutrition 0.000 description 1
- SRLTUZDQBFYLQI-FPLPWBNLSA-N Bilobol Natural products Oc1c(CCCCCCC/C=C\CCCCCC)ccc(O)c1 SRLTUZDQBFYLQI-FPLPWBNLSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 244000194101 Ginkgo biloba Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930182558 Sterol Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000010977 jade Substances 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 210000001161 mammalian embryo Anatomy 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000007721 medicinal effect Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000003702 sterols Nutrition 0.000 description 1
- 150000003432 sterols Chemical class 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 230000037303 wrinkles Effects 0.000 description 1
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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
-
- 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 invention provides a debitterzing technology of ginkgo nuts or nuts. The technology mainly includes following steps: soaking ginkgo nuts or nuts in a solution formed by mixing lime with water, and washing the ginkgo nuts or the nuts through water. By means of the debitterzing technology, bitter taste in the ginkgo nuts or the nuts can be completely removed and mouthfeel of products can be greatly improved.
Description
Technical field
The present invention relates to the processing technology of a kind of ginkgo nut or kernel, particularly the debitterized technique of a kind of ginkgo nut or kernel.
Background technology
Ginkgo nut is commonly called as gingko, individual as white as polished jade in almond size look, it is nutritious high tonic, except starch, protein, fat, carbohydrate, also contain the trace elements such as vitamin C, riboflavin, carrotene, calcium, phosphorus, iron, potassium, magnesium and ginkgoic acid, bilobol, five carbon polysaccharide, the compositions such as fat sterol, nutritious, and its medical value is also very high, for beneficial lung qi, control cough breathe heavily, only with worm, dwindle just, flat chapped wrinkle, protect blood vessel, increase CBF etc. and there is good medical effect and dietary function.
But the taste of ginkgo nut is sweet, bitter, puckery, overfeeding easily causes diarrhea, edible after therefore conventionally will drying or process.For making the mouthfeel of ginkgo nut or kernel better, the processing enterprise of ginkgo nut or kernel can carry out debitterize processing to ginkgo nut or kernel conventionally, to remove the bitter taste of ginkgo nut.Its practice has several as follows conventionally:
The 1st kind, ginkgo nut or kernel are boiled after, then soak with clear water or sulfuric acid solution.Its shortcoming is that debitterize is not thorough, and sulfuric acid solution is easily residual, not only to the unfavorable also not environmental protection of the health of human body.
The 2nd kind, by ginkgo nut or kernel Steam by water bath, make ginkgo nut or kernel opening, and deviate from the inside embryo tooth.Its shortcoming is destroy the outward appearance integrality of ginkgo nut or kernel, and debitterize to be not thorough.
The 3rd kind, ginkgo nut or kernel are boiled after, then soak with syrup, with sweet taste, cover bitter taste.Its shortcoming is, the surface of ginkgo nut or kernel is sweet, and inside is still bitter taste, and product taste is very single, is difficult for being processed into the product of other taste.
Through retrieval, also there is no the bitter taste about ginkgo nut or kernel is at present the report being caused by what composition, and the debitterized technique of current ginkgo nut or kernel is all stopped after getting a little knowledge of a subject or about sth., all there is a general character in it: though can reduce bitter taste, but all can not thoroughly remove bitter taste, make the mouthfeel of product not good, thereby greatly limited the deep processing of ginkgo nut or kernel.
Summary of the invention
The technical problem to be solved in the present invention, is to provide the debitterized technique of a kind of ginkgo nut or kernel, can thoroughly remove bitter taste, has greatly improved the mouthfeel of product.
For solving the problems of the technologies described above, the present invention is that the technical scheme adopting is: the debitterized technique of a kind of ginkgo nut or kernel, comprise step 30, ginkgo nut or kernel converted to aqueous solution soaking with lime, be dipped into that kernel swells or shell in kernel swell till, with clear water, rinse well afterwards.
Further, in described step 30, to be watered solution be to convert by every 15～40 mass parts the solution that 100 mass parts water form to lime, and soak time is 17-48 hour; And dry again after rinsing well with clear water in described step 30.
Further, also comprise before described step 30: step 10, ginkgo nut or kernel are first soaked with edible alkali solution, until be mixed with alkali taste and fruit fishy smell in ginkgo nut or kernel simultaneously, with clear water, rinse well afterwards.Described step 10 is to adopt the edible alkali solution that mass concentration is 1～10%, and soak time is 4～20 hours.
Further, if ginkgo nut, between described step 10 and step 30, also comprise step 20, the ginkgo nut of rinsing well is soaked with vinegar solution, till the shell hardness that is dipped into ginkgo nut slightly reduces, with clear water, rinse well afterwards.Described step 20 is to adopt the vinegar solution that mass concentration is 5～15%, soaks 12～24 hours.
Further, after described step 30, also comprise
Step 40, to boil water with yellow cinnamon leaf and pine needle, after water is opened, pours the ginkgo nut after drying or kernel into immersion, till being dipped into ginkgo nut or kernel and smelling the fragrance with yellow cinnamon leaf and pine needle, rinses well afterwards with clear water.
Step 50, to boil water with tea seed, after water is opened, pours ginkgo nut or kernel into immersion, and during immersion, tea seed water need not have ginkgo nut or kernel, rinses well afterwards with clear water.
Step 60, with precipitating and removing sedimentary sea water immersion, till being dipped into the fishy smell that ginkgo nut or kernel have seafood.
Step 70, finally with mobile clear water, rinse well.
Further, in described step 40, yellow cinnamon leaf and pine needle are to get any of fresh leaf or cured leaf, the mass ratio of yellow cinnamon leaf and pine needle is 1:1, and the gross mass of yellow cinnamon leaf used and pine needle is 5～7% of the ginkgo nut that soaks or kernel gross mass, and soak time is at least 12 hours; 5～13% of the ginkgo nut that in described step 50, the consumption of tea seed is immersion or kernel gross mass, soak time is at least 4 hours; The sea water immersion time of described step 60 is at least 12 hours.
Tool of the present invention has the following advantages: the debitterized technique of ginkgo nut of the present invention or kernel, can thoroughly remove the bitter taste of ginkgo nut or kernel, and greatly improved the mouthfeel of product.Solution used in technique is all harmless, and environmental protection.
Accompanying drawing explanation
The present invention is further illustrated in conjunction with the embodiments with reference to the accompanying drawings.
Fig. 1 is the process chart of preferred embodiment of the present invention.
The specific embodiment
As shown in Figure 1, the preferred embodiment of the debitterized technique of ginkgo nut of the present invention or kernel, comprises the steps:
Step 10, dry or fresh ginkgo nut or kernel soaks with edible alkali solution, until be mixed with alkali taste and fruit fishy smell in ginkgo nut or kernel simultaneously, with clear water, rinse well afterwards; Described step 10 is to adopt the edible alkali solution that mass concentration is 1～10%, and soak time is 4～20 hours, and this step has certain painstaking effort energy that goes in advance, also can reduce the hardness of ginkgo nut or kernel simultaneously.
Step 20, (this step is to select while processing ginkgo nut, need not this step if directly process kernel) are soaked the ginkgo nut of rinsing well with vinegar solution, till the shell hardness that is dipped into ginkgo nut slightly reduces, rinse well afterwards with clear water.It adopts mass concentration while being 5～15% vinegar (white rice vinegar is good) solution, soaks 12～24 hours.This step can reduce the shell hardness of ginkgo nut, uses this step can greatly reduce the soak time of subsequent step.
Step 30, the ginkgo nut of rinsing well or kernel are converted to aqueous solution soaking with lime again, be dipped into that kernel swells or ginkgo nut shell in kernel swell till, with clear water, rinse well afterwards, and then dry; The bitter taste that this step can be removed ginkgo nut or kernel substantially, wherein dries the discharge that contributes to misery, also can reduce the smell of limewash simultaneously.Wherein to be watered solution be that while converting by every 15～40 mass parts the solution that 100 mass parts water form, soak time is 17-48 hour to lime.For comprising that, on the basis of step 10 and 20, the soak time of this step can be controlled in 20 hours.
Step 40, to boil water with yellow cinnamon leaf and pine needle, after water is opened, pours the ginkgo nut after drying or kernel into immersion, till being dipped into ginkgo nut or kernel and smelling the fragrance with yellow cinnamon leaf and pine needle, rinses well afterwards with clear water.Described yellow cinnamon leaf and pine needle can be got any of fresh leaf or cured leaf, the mass ratio of yellow cinnamon leaf and pine needle is 1:1, and 5～7% of the ginkgo nut that the gross mass of yellow cinnamon leaf used and pine needle is immersion or kernel gross mass, its amount that adds water was not as long as satisfied can just have ginkgo nut or kernel, and soak time is at least 12 hours.Through the immersion of this step, can make ginkgo nut or kernel there is special delicate fragrance, and yellow cinnamon leaf and pine needle also have and necessarily go bitter function.
Step 50, to boil water with tea seed, after water is opened, pours ginkgo nut or kernel into immersion, and during immersion, tea seed water need not have ginkgo nut or kernel, rinses well afterwards with clear water.5～13% of the ginkgo nut that the consumption of described tea seed is immersion or kernel gross mass, soak time is at least 4 hours.Through the immersion of this step, be mainly used for removing the astringent taste of ginkgo nut or kernel, can also make ginkgo nut or kernel there is color and luster attractive in appearance, and tea seed also have and necessarily go bitter function.
Step 60, with precipitating and removing sedimentary sea water immersion, till being dipped into the fishy smell that ginkgo nut or kernel have seafood.The described sea water immersion time is at least 12 hours; Seawater has several mineral materials, can increase the nutritive value of ginkgo nut or kernel, and seawater also has and necessarily go bitter function, and the saline taste having can also be improved the mouthfeel of ginkgo nut or kernel.
Step 70, finally with mobile clear water, rinse well.
Now be described in detail as follows several embodiment, each embodiment is all undertaken by above-mentioned steps, and the proportioning of its each embodiment material therefor and soak time embody by following table, and wherein, "/" represents not comprise this step, when the immersion of vinegar solution is ginkgo nut, selects:
Ginkgo nut after the various embodiments described above debitterize is processed or kernel are appointed to get and to tens of people, share the meal in right amount, concerning the ginkgo nut or kernel processed through embodiment 1 and embodiment 2, there is no bitter taste; The ginkgo nut of processing through embodiment 3 or kernel, except there is no bitter taste, also have light yellow cinnamon leaf, the peat-reek of pine needle; The ginkgo nut of processing through embodiment 4 or kernel, except there is no bitter taste, astringent taste, also have the peat-reek of light yellow cinnamon leaf, pine needle, tea seed; The ginkgo nut of processing through embodiment 5 to embodiment 12 or kernel be except without any bitter taste, astringent taste, and have the peat-reek of light yellow cinnamon leaf, pine needle, tea seed, and also have light saline taste, excellent taste.
In sum, the ginkgo nut of invention or the debitterized technique of kernel, can thoroughly remove the bitter taste of ginkgo nut or kernel, greatly improved the mouthfeel of product.Solution used in technique is all harmless, and environmental protection.
Although more than described the specific embodiment of the present invention; but being familiar with those skilled in the art is to be understood that; our described specific embodiment is illustrative; rather than for the restriction to scope of the present invention; those of ordinary skill in the art are in equivalent modification and the variation done according to spirit of the present invention, all should be encompassed in the scope that claim of the present invention protects.
Claims (13)
1. a debitterized technique for ginkgo nut or kernel, is characterized in that: comprise
Step 30, ginkgo nut or kernel are converted to aqueous solution soaking with lime, be dipped into that kernel swells or shell in kernel swell till, with clear water, rinse well afterwards.
2. the debitterized technique of ginkgo nut according to claim 1 or kernel, is characterized in that: in described step 30, to be watered solution be to convert by every 15～40 mass parts the solution that 100 mass parts water form to lime, and soak time is 17-48 hour; And dry again after rinsing well with clear water in described step 30.
3. the debitterized technique of ginkgo nut according to claim 1 and 2 or kernel, is characterized in that: before described step 30, also comprise:
Step 10, ginkgo nut or kernel are first soaked with edible alkali solution, until be mixed with alkali taste and fruit fishy smell in ginkgo nut or kernel simultaneously, with clear water, rinse well afterwards.
4. the debitterized technique of ginkgo nut according to claim 3 or kernel, is characterized in that: described step 10 is to adopt the edible alkali solution that mass concentration is 1～10%, and soak time is 4～20 hours.
5. the debitterized technique of ginkgo nut according to claim 3 or kernel, is characterized in that: if ginkgo nut also comprises between described step 10 and step 30
Step 20, the ginkgo nut rinsed well is soaked with vinegar solution, till the shell hardness that is dipped into ginkgo nut slightly reduces, with clear water, rinse well afterwards.
6. the debitterized technique of ginkgo nut according to claim 5 or kernel, is characterized in that: described step 20 is to adopt the vinegar solution that mass concentration is 5～15%, soaks 12～24 hours.
7. the debitterized technique of ginkgo nut or kernel according to claim 1 or 5, is characterized in that: after described step 30, also comprise
Step 40, to boil water with yellow cinnamon leaf and pine needle, after water is opened, pours the ginkgo nut after drying or kernel into immersion, till being dipped into ginkgo nut or kernel and smelling the fragrance with yellow cinnamon leaf and pine needle, rinses well afterwards with clear water.
8. the debitterized technique of ginkgo nut according to claim 7 or kernel, is characterized in that: after described step 40, also comprise
Step 50, to boil water with tea seed, after water is opened, pours ginkgo nut or kernel into immersion, and during immersion, tea seed water need not have ginkgo nut or kernel, rinses well afterwards with clear water.
9. the debitterized technique of ginkgo nut according to claim 8 or kernel, is characterized in that: after described step 50, also comprise
Step 60, with precipitating and removing sedimentary sea water immersion, till being dipped into the fishy smell that ginkgo nut or kernel have seafood.
10. the debitterized technique of ginkgo nut according to claim 9 or kernel, is characterized in that: after described step 60, also comprise
Step 70, finally with mobile clear water, rinse well.
11. ginkgo nuts according to claim 8 or claim 9 or the debitterized technique of kernel, is characterized in that:
In described step 40, yellow cinnamon leaf and pine needle are to get any of fresh leaf or cured leaf, and the mass ratio of yellow cinnamon leaf and pine needle is 1:1, and the gross mass of yellow cinnamon leaf used and pine needle is 5～7% of the ginkgo nut that soaks or kernel gross mass, and soak time is at least 12 hours;
5～13% of the ginkgo nut that in described step 50, the consumption of tea seed is immersion or kernel gross mass, soak time is at least 4 hours;
The sea water immersion time of described step 60 is at least 12 hours.
12. debitterized techniques of ginkgo nut or kernel according to claim 1 or 5, is characterized in that:
Also comprise after described step 30 step 50, step 60 one of at least,
Step 50, to boil water with tea seed, after water is opened, pours ginkgo nut or kernel into immersion, and during immersion, tea seed water need not have ginkgo nut or kernel, rinses well afterwards with clear water;
Step 60, with precipitating and removing sedimentary sea water immersion, till being dipped into the fishy smell that ginkgo nut or kernel have seafood.
The debitterized technique of 13. ginkgo nuts according to claim 12 or kernel, is characterized in that:
5～13% of the ginkgo nut that in described step 50, the consumption of tea seed is immersion or kernel gross mass, soak time is at least 4 hours;
The sea water immersion time of described step 60 is at least 12 hours.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310135182.9A CN104106760B (en) | 2013-04-17 | 2013-04-17 | The debitterized technique of ginkgo nut or kernel |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310135182.9A CN104106760B (en) | 2013-04-17 | 2013-04-17 | The debitterized technique of ginkgo nut or kernel |
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| Publication Number | Publication Date |
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| CN104106760A true CN104106760A (en) | 2014-10-22 |
| CN104106760B CN104106760B (en) | 2016-04-27 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104799352A (en) * | 2015-03-28 | 2015-07-29 | 娄尚峰 | Ginkgo seed grain processing technology |
| CN105995997A (en) * | 2016-05-30 | 2016-10-12 | 陈天仁 | Processing technology of semen ginkgo instant drink granules |
| CN107440055A (en) * | 2017-09-08 | 2017-12-08 | 南京林业大学 | The de- bitter white fruit powder and preparation method thereof of one kind |
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| 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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| CN101779790A (en) * | 2009-01-19 | 2010-07-21 | 杨军 | Method for preparing sweetmeat with functions of warming lung, benefiting vital energy and relieving asthma and cough by adopting ginkgo seed |
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| CN107440055B (en) * | 2017-09-08 | 2021-02-26 | 南京林业大学 | Debitterized Chinese white fruit powder and preparation method thereof |
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| CN104106760B (en) | 2016-04-27 |
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