CN105230917A - Processing process for sugar preserved ginkgo - Google Patents

Abstract

The present invention discloses a processing process for a sugar preserved ginkgo, and belongs to the field of food processing. The processing process is characterized in that the process comprises steps of material selecting, peeling, pre-cooking, sugaring, candying, drying, packaging and product finishing. The beneficial effects are that: the product in the invention has bright color, sweet, fragrant and thick flavor, delicate and soft mouth feel, is sweet but not greasy, has fresh fragrant and sweet flavor of the ginkgo. The sugar preserved ginkgo is conducive to human digestion and absorption of food, and has efficacy of nourishing yin and beautifying, and resisting aging. The operation is simple, and is easy to implement.

Description

The processing technology of a kind of candied gingko

Technical field

The present invention relates to and belong to food processing technology field, especially relate to the processing technology of a kind of candied gingko.

Background technology

Gingko fruit is except containing except starch, protein, fat, carbohydrate, also containing trace element and ginkgolic acid, bilobol, five carbon polysaccharide such as vitamin C, riboflavin, carrotene, calcium, phosphorus, iron, potassium, magnesium, the compositions such as fat sterol, nutritious, and for beneficial lung qi, control cough breathe heavily, only with worm, reduce just, flat chapped wrinkle, protect blood vessel, increase CBF, under band, the disease such as gonorrhoea has good medical effect and dietary function.

The effect of gingko fruit: gingko has antidotal ability.Often edible gingko fruit, can enriching yin face nourishing antidebilitation old, expansion capilary, stimulates circulation, and making people's skin, face ruddy, in high spirits, promote longevity, is the special delicacies of suitable to people of all ages health food and the upper visitor that entertains the state guests.Glycosides displayed in kind benevolence, bitter lactones also have special prevention and therapy effect to diseases such as cerebral thrombus, senile dementia, hypertension, high fat of blood, coronary heart disease, artery sclerosis, Agings.

Although gingko is of high nutritive value, effect is many, can not eat raw, eat more, not so can cause poisoning phenomenon, and for processing candied gingko, not only nutritive value content is high, all-ages, and has effect of health care, improves again its economic worth.

Summary of the invention

The object of the invention is to solve gingko eats improper, causes poisoning problem, provides the processing technology of a kind of candied gingko.

The present invention solves the technical scheme that its technical problem takes:

A processing technology for candied gingko, is characterized in that: adopt-the processing process of sugaring-candy-oven dry-packaging-finished product of select materials-remove the peel-precooking, concrete operation step is:

1. select materials: select that grain is large, aging, free from insect pests, make raw material without the whole grain gingko gone rotten;

2. remove the peel: the gingko chosen being placed on concentration is boil 5 minutes in the boiling lye of 2.8%, uses cold rinse immediately after pulling out, rubbed simultaneously, rub gingko clothing film with the hands, then clean with clear water;

3. precook: poured in 0.3% malic acid solution by the gingko of film of undressing and boil 10 minutes, be as the criterion, pick up with well-done, in clear water, rinsing 8-10 minute, pulls out and drain away the water;

4. sugaring: with protein sugar 20 kilograms, rock sugar 8kg, add 12 kilograms, clear water, heating for dissolving becomes liquid glucose, pours gingko into, and sugaring was pulled out after 12 hours; Liquid glucose is boiled, then adds HFCS 3 kilograms, be adjusted to the liquid glucose that concentration is 40%, pour gingko into, continue sugaring 12 hours;

5. candy: to be poured into together with liquid glucose in aluminum pot by gingko, add appropriate Gorgon fruit juice, heating boils 45 minutes, and constantly stir, make gingko inhale sugar evenly, when liquid glucose is concentrated into the agglomerating pearl of energy in instillation water, can off the pot liquid glucose drop be gone out, gingko is poured in another clean pot, constantly stir, make it lower the temperature, when cooling to 26 DEG C, admix Icing Sugar while hot, make gingko be stained with one deck Icing Sugar equably;

6. dry: the gingko of upper Icing Sugar is placed on drying tray, move into drying room to baking box, dry at 65 DEG C of temperature;

7. pack: after gingko cooling to be dried, in time with food plastic bag sealed packaging, 180 grams every bag, reinstall cardboard box, put aeration-drying place storage, listing.

Beneficial effect: product color of the present invention is smooth, and fragrant and sweet taste is dense, delicate mouthfeel, soft, agreeably sweet, there is the local flavor of gingko delicate fragrance sweetness.Be conducive to human body and absorption and digestion is carried out to food, there is enriching yin beauty treatment, anti-ageing effect.Simple to operate, easy to implement.

Detailed description of the invention

Embodiment 1 :

A processing technology for candied gingko, concrete operation step is:

1. select materials: select that grain is large, aging, free from insect pests, make raw material without the whole grain gingko gone rotten, almond;

2. remove the peel: the raw material chosen being placed on concentration is boil 3-5 minute in the boiling lye of 5%, uses cold rinse immediately after pulling out, rubbed simultaneously, rub clothing film with the hands, then clean with clear water;

3. precook: poured in 0.4% malic acid solution by the raw material of film of undressing and boil 12 minutes, be as the criterion, pick up with well-done raw material, in clear water, rinsing 6 minutes, pulls out and drains away the water;

4. sugaring: with 40 kilograms, fructose, add 15 kilograms, clear water, heating for dissolving becomes liquid glucose, pours raw material into, and sugaring was pulled out after 12 hours; Liquid glucose is boiled, then adds HFCS 8 kilograms, lime juice 750g, be adjusted to the liquid glucose that concentration is 60%, pour raw material into, continue sugaring 24 hours;

5. candy: raw material is poured in aluminum pot together with liquid glucose, heating boils 20 minutes, and constantly stir, make raw material inhale sugar evenly, when liquid glucose is concentrated into the agglomerating pearl of energy in instillation water, off the pot liquid glucose drop can be gone out, raw material is poured in another clean pot, constantly stirs, and makes it lower the temperature, when cooling to 40 DEG C, admix orange essence while hot;

6. dry: raw material is placed on drying tray, move into drying room to baking box, dry at 65 DEG C of temperature;

7. pack: after raw material cooling to be dried, in time with food plastic bag sealed packaging, 180 grams every bag, reinstall cardboard box, put aeration-drying place storage, listing.

Embodiment 2 :

A processing technology for candied gingko, concrete operation step is:

1. select materials: select that grain is large, aging, free from insect pests, make raw material without the whole grain gingko gone rotten, Hawaii kernel;

2. remove the peel: the raw material chosen being placed on concentration is boil 45s in the boiling lye of 6%, uses cold rinse immediately after pulling out, rubbed simultaneously, rub gingko clothing film with the hands, then clean with clear water;

3. precook: poured in 0.3% citric acid solution by the raw material of film of undressing and boil 10 minutes, be as the criterion, pick up with well-done raw material, in clear water, rinsing 8 minutes, pulls out and drains away the water;

4. sugaring: with sucrose 30 kilograms, add 15 kilograms, clear water, heating for dissolving becomes liquid glucose, pours raw material into, and sugaring was pulled out after 22 hours; Liquid glucose is boiled, then adds honey 3 kilograms, appropriate mangosteen juice, peppermint grass, raspberry, be adjusted to the liquid glucose that concentration is 70%, pour raw material into, continue sugaring 48 hours;

5. candy: raw material is poured in aluminum pot together with liquid glucose, heating boils 50 minutes, and constantly stirs, and makes raw material inhale sugar evenly, when liquid glucose is concentrated into the agglomerating pearl of energy in instillation water, can off the potly be gone out by liquid glucose drop, raw material is poured in another clean pot, constantly stirs, make it lower the temperature, when cooling to 45 DEG C, admix water caltrop starch, Icing Sugar while hot, make raw material be stained with one deck Icing Sugar equably;

6. dry: the raw material of upper Icing Sugar is placed on drying tray, move into drying room to baking box, dry at 65 DEG C of temperature;

7. pack: after raw material cooling to be dried, in time with food plastic bag sealed packaging, 650 grams every bag, reinstall cardboard box, put aeration-drying place storage, listing.

The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.

Claims (1)

1. a processing technology for candied gingko, is characterized in that: adopt-the processing process of sugaring-candy-oven dry-packaging-finished product of select materials-remove the peel-precooking, concrete operation step is:

1. select materials: select that grain is large, aging, free from insect pests, make raw material without the whole grain gingko gone rotten;

2. remove the peel: the gingko chosen being placed on concentration is boil 5 minutes in the boiling lye of 2.8%, uses cold rinse immediately after pulling out, rubbed simultaneously, rub gingko clothing film with the hands, then clean with clear water;

3. precook: poured in 0.3% malic acid solution by the gingko of film of undressing and boil 10 minutes, be as the criterion, pick up with well-done, in clear water, rinsing 8-10 minute, pulls out and drain away the water;

4. sugaring: with protein sugar 20 kilograms, rock sugar 8kg, add 12 kilograms, clear water, heating for dissolving becomes liquid glucose, pours gingko into, and sugaring was pulled out after 12 hours; Liquid glucose is boiled, then adds HFCS 3 kilograms, be adjusted to the liquid glucose that concentration is 40%, pour gingko into, continue sugaring 12 hours;

5. candy: to be poured into together with liquid glucose in aluminum pot by gingko, add appropriate Gorgon fruit juice, heating boils 45 minutes, and constantly stir, make gingko inhale sugar evenly, when liquid glucose is concentrated into the agglomerating pearl of energy in instillation water, can off the pot liquid glucose drop be gone out, gingko is poured in another clean pot, constantly stir, make it lower the temperature, when cooling to 26 DEG C, admix Icing Sugar while hot, make gingko be stained with one deck Icing Sugar equably;

6. dry: the gingko of upper Icing Sugar is placed on drying tray, move into drying room to baking box, dry at 65 DEG C of temperature;

7. pack: after gingko cooling to be dried, in time with food plastic bag sealed packaging, 180 grams every bag, reinstall cardboard box, put aeration-drying place storage, listing.