CN105105221A - Ginkgo can production process - Google Patents
Ginkgo can production process Download PDFInfo
- Publication number
- CN105105221A CN105105221A CN201510380786.9A CN201510380786A CN105105221A CN 105105221 A CN105105221 A CN 105105221A CN 201510380786 A CN201510380786 A CN 201510380786A CN 105105221 A CN105105221 A CN 105105221A
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- China
- Prior art keywords
- ginkgo
- kernel
- complete
- production technology
- cold rinse
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Medicines Containing Plant Substances (AREA)
Abstract
The present invention discloses a ginkgo can production process. According to the production process, 0.2-0.4% of NaOH is added to the cold water groove so as to further remove the ginkgo film, such that the difficult problem that the tunica intima of the ginkgo is difficultly removed is solved, and the quality of the produced can is improved; and with the formula of the syrup, the produced can has the moderate sweetness. According to the present invention, the production process is simple and easy to perform, and the produced ginkgo can produced through the process has advantages of gloss, moderate sweetness and broad market prospect.
Description
Technical field
The present invention relates to food production process, particularly relate to a kind of production technology of ginkgo can.
Background technology
Ginkgo has another name called maidenhair tree, Gong Sunshu, and China's gingko aboundresources, accounts for the world 70%.Gingko kernel is rich in the multiple nutrients compositions such as starch, albumen, fat, amino acid, and taste is sweet and refreshing, has sterilization, a function that step-down, promotion vascular permeability strengthen, have reduce phlegm, cough-relieving, tonifying lung, stimulate the menstrual flow, only turbid, diuresis and the effect such as moisturizing is wrinkle resistant.The technology of syrup ginkgo can is simple and easy to do, the nutritive value can preserving ginkgo effectively extends the shelf-life again significantly, solve the appearance of gingko and a difficult problem for the more difficult removal of inner membrance, and its bitter taste gives the edible many inconvenience brought, and has tangible meaning to the exploitation of ginkgo.
Summary of the invention
The invention provides a kind of production technology of ginkgo can.For realizing object of the present invention, technical scheme of the present invention is as follows:
A production technology for ginkgo can, its concrete steps are:
(1) complete
Be exposed to the sun new for ginkgo fruit under the sun 8-12h, and be then sub-packed in by ginkgo nut and completing in basket, complete 1-2h in 90-95 DEG C of hot water;
(2) cool, shell
By completing, complete ginkgo nut picks up together with the basket that completes, and is put in cold rinse bank and soaks 1-3min, constantly stir during immersion;
(3) look is protected
Then be immersed in the Vc solution containing 0.1-0.3% by the kernel after process of shelling, the time of immersion is 5-10min;
(4) work, rinsing is added
Then will be soaked in the calcium chloride solution of 1-3% by kernel, soak time is 20-40min, and the kernel then just after calcium chloride solution process embathes 1-2h in cold rinse bank;
(5) tinning
Pick up embathing complete kernel, drip-dry moisture, is loaded in tank, then injects syrup;
(6) sterilization, cooling
Jar after tinning is carried out sterilization processing at the temperature of 100-120 DEG C, after be cooled in 1-3h
35-38℃；
(7) labeling cartoning
After can is qualified by visual examination, naked eyes evaluation, physical and chemical determination and microbiological test, carry out labeling, vanning.
Preferably, the NaOH of 0.2-0.4% is added in described step (2) in cold rinse bank.
Preferably, in described step (5), the formula of syrup is 2500-2700g white granulated sugar, 30-50gEDTA-2Na and 8-12gVc are dissolved in the hot water of 10Kg.
Beneficial effect: the production technology that the invention provides a kind of ginkgo can, the NaOH of 0.2-0.4% is added in described cold rinse bank, gingko film can be removed further, solve a difficult problem for the more difficult removal of inner membrance of gingko, improve the can quality produced, the formula of described syrup, the can sugariness of production can be made moderate, and this production technology is simple, with the ginkgo can of this kind of explained hereafter, have and be rich in gloss, advantage that sugariness is moderate, there are wide market prospects.
Detailed description of the invention
The technological means realized for making the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with detailed description of the invention, setting forth the present invention further.
A production technology for ginkgo can, its concrete steps are:
(1) complete
Be exposed to the sun new for ginkgo fruit under the sun 10h, and be then sub-packed in by ginkgo nut and completing in basket, complete 1.5h in 92 DEG C of hot water;
(2) cool, shell
By completing, complete ginkgo nut picks up together with the basket that completes, and is put in cold rinse bank and soaks 2min, adds the NaOH of 0.3%, constantly stir during immersion in cold rinse bank;
(3) look is protected
Then be immersed in the Vc solution containing 0.2% by the kernel after process of shelling, the time of immersion is 8min;
(4) work, rinsing is added
Then will be soaked in the calcium chloride solution of 1-3% by kernel, soak time is 30min, and the kernel then just after calcium chloride solution process embathes 1.5h in cold rinse bank;
(5) tinning
Pick up embathing complete kernel, drip-dry moisture, is loaded in tank, then injects syrup, and the formula of syrup is be dissolved in the hot water of 10Kg by 2600g white granulated sugar, 40gEDTA-2Na and 10gVc;
(6) sterilization, cooling
Jar after tinning is carried out sterilization processing at the temperature of 110 DEG C, after be cooled in 2h
36℃；
(7) labeling cartoning
After can is qualified by visual examination, naked eyes evaluation, physical and chemical determination and microbiological test, carry out labeling, vanning.
The invention provides a kind of production technology of ginkgo can, the NaOH of 0.2-0.4% is added in described cold rinse bank, gingko film can be removed further, solve a difficult problem for the more difficult removal of inner membrance of gingko, improve the can quality produced, the formula of described syrup, the can sugariness of production can be made moderate, and this production technology is simple, with the ginkgo can of this kind of explained hereafter, have and be rich in gloss, advantage that sugariness is moderate, there are wide market prospects.
The foregoing is only embodiments of the invention; not thereby the scope of the claims of the present invention is limited; every utilize description of the present invention to do equivalent structure or equivalent flow process conversion; or be directly or indirectly used in other relevant technical fields, be all in like manner included in scope of patent protection of the present invention.
Claims (3)
1. a production technology for ginkgo can, is characterized in that, its concrete steps are:
(1) complete
Be exposed to the sun new for ginkgo fruit under the sun 8-12h, and be then sub-packed in by ginkgo nut and completing in basket, complete 1-2h in 90-95 DEG C of hot water;
(2) cool, shell
By completing, complete ginkgo nut picks up together with the basket that completes, and is put in cold rinse bank and soaks 1-3min, constantly stir during immersion;
(3) look is protected
Then be immersed in the Vc solution containing 0.1-0.3% by the kernel after process of shelling, the time of immersion is 5-10min;
(4) work, rinsing is added
Then will be soaked in the calcium chloride solution of 1-3% by kernel, soak time is 20-40min, and the kernel then just after calcium chloride solution process embathes 1-2h in cold rinse bank;
(5) tinning
Pick up embathing complete kernel, drip-dry moisture, is loaded in tank, then injects syrup;
(6) sterilization, cooling
Jar after tinning is carried out sterilization processing at the temperature of 100-120 DEG C, after be cooled in 1-3h
35-38℃；
(7) labeling cartoning
After can is qualified by visual examination, naked eyes evaluation, physical and chemical determination and microbiological test, carry out labeling, vanning.
2. the production technology of a kind of ginkgo can according to claim 1, is characterized in that, adds the NaOH of 0.2-0.4% in described step (2) in cold rinse bank.
3. the production technology of a kind of ginkgo can according to claim 1, is characterized in that, in described step (5), the formula of syrup is 2500-2700g white granulated sugar, 30-50gEDTA-2Na and 8-12gVc are dissolved in the hot water of 10Kg.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510380786.9A CN105105221A (en) | 2015-06-30 | 2015-06-30 | Ginkgo can production process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510380786.9A CN105105221A (en) | 2015-06-30 | 2015-06-30 | Ginkgo can production process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105105221A true CN105105221A (en) | 2015-12-02 |
Family
ID=54653547
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510380786.9A Pending CN105105221A (en) | 2015-06-30 | 2015-06-30 | Ginkgo can production process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105105221A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106690216A (en) * | 2016-11-21 | 2017-05-24 | 玉林市开朗商贸有限公司 | Ginkgo canned food and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103300377A (en) * | 2013-07-01 | 2013-09-18 | 桂林日盛食品有限责任公司 | Canned ginkgo nut and processing method thereof |
| CN104397509A (en) * | 2014-12-17 | 2015-03-11 | 徐志扬 | Method for debittering color protection and low-temperature processing of ginkgoes |
-
2015
- 2015-06-30 CN CN201510380786.9A patent/CN105105221A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103300377A (en) * | 2013-07-01 | 2013-09-18 | 桂林日盛食品有限责任公司 | Canned ginkgo nut and processing method thereof |
| CN104397509A (en) * | 2014-12-17 | 2015-03-11 | 徐志扬 | Method for debittering color protection and low-temperature processing of ginkgoes |
Non-Patent Citations (1)
| Title |
|---|
| 佘铄华: "糖水银杏罐头的生产工艺", 《食品科技》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106690216A (en) * | 2016-11-21 | 2017-05-24 | 玉林市开朗商贸有限公司 | Ginkgo canned food and preparation method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151202 |
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| RJ01 | Rejection of invention patent application after publication |