CN105746985A - Preparation method of instant ginkgo tablet - Google Patents

Abstract

The present invention belongs to the technical field of food deep processing, and relates to a preparation method of an instant ginkgo tablet, the preparation process includes five steps of soaking detoxification, preparation of seasonings, high-temperature cooking, frying into flour and tablet making; first a gingko raw material is prepared, the gingko raw material is put into a seasoning liquid for soaking, decocting and seasoning, and then the instant ginkgo tablet is obtained by flour making. The preparation method is simple, a processing preparation process is easy to control, production cost is low, the product is nutrient-rich, has health care efficacy, is easy to carry and eat, can be chewed, swallowed or kept in mouth, and is environmentally friendly in production.

Description

A kind of preparation method of instant gingko piece

Technical field:

The invention belongs to technical field of food deep processing, relate to a kind of process, the particularly preparation method of a kind of instant gingko piece preparing instant gingko piece with Semen Ginkgo for raw material by adding natural flavouring.

Background technology:

Semen Ginkgo is also known as Semen Ginkgo, containing abundant nutrient, it does not contain only starch, protein, fat, saccharide, possibly together with trace element such as vitamin C, riboflavin, carotene, calcium, phosphorus, ferrum, potassium, magnesium, and the composition such as ginkgoic acid, bilobol, carbon-free polysaccharide, cholesterol；Edible Semen Ginkgo health preserving is prolonged life, and is listed in imperial family's tribute in the Song dynasty, and the medical value of Semen Ginkgo is significantly high, records according to Compendium of Material Medica: prepared food warming the lung, QI invigorating, relieving asthma and cough, urine reducing, only nebulousurine；Eat raw and drop expectorant, disinfection；Often edible Semen Ginkgo; can YIN nourishing skin care, defying age, expansion blood capillary, blood circulation promoting; make that human face is ruddy, in high spirits, life lengthening; it it is suitable to people of all ages integration of edible and medicinal herbs health food; according to modern medicine study; Semen Ginkgo also has unobstructed blood vessel, improves brain function, delays the functions such as old people's brain aging, memory reinforcing, treatment senile dementia and cerebral blood supply insufficiency, and it also has the liver protecting, reduces arrhythmia, prevents the effect such as fatefulue bronchoconstriction in anaphylaxis；The way of Semen Ginkgo has a lot in daily life, and available Semen Ginkgo stewes hen, it is also possible to make sweets etc.；Such as application number is 201310013036.9 disclose Semen Ginkgo silkie soup, and application number is 201210230055.2 disclose lily and ginkgo porridge, and Chinese patent 200910111139.2 discloses Wine containing gingko and yam etc.；The flavouring agent of Semen Ginkgo with integration of edible and medicinal herbs is passed through reasonable preparation, is fabricated to not only delicious but also have the instant food nourishing curative effect.

Summary of the invention:

It is an object of the invention to the shortcoming overcoming prior art to exist, seek design a kind of with Semen Ginkgo for raw material, because of its rich in abundant nutrition and medical value exploitation prepare the instant food of a kind of daily health caring health preserving.

To achieve these goals, the preparation technology of the present invention includes soaked for detoxification, the preparation of flavouring agent, high temperature steaming, parch become powder and five steps of film-making；

(1) soaked for detoxification: by air-dry for the Semen Ginkgo dry in the sun newly plucked, again air-dry Semen Ginkgo is placed in clear water and soaks 24～48 hours, then place into the sodium carbonate liquor that weight concentration is 4～8% soaks and carry out detoxification in 48～72 hours, during detoxification every stirring in 3～5 hours once, the moisture draining epidermis is pulled in detoxification out after terminating standby；

(2) preparation of flavouring agent: each component of flavouring agent is formulated as: Fructus Anisi Stellati 5 10 parts, Rhizoma Zingiberis Recens 35 parts, 35 parts of Pericarpium Zanthoxyli, 35 parts of Fructus Perillae leaf, Fructus Lycii 13 parts, Radix Angelicae Sinensis 13 parts, Pericarpium Citri Reticulatae 13 parts, 35 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Cortex Cinnamomi 13 parts, 12 parts of Fructus Piperis, 12 parts of Fructus Foeniculi, Herba Pelargonii Graveolentis 12 parts, Fructus Cumini Cymini 0.5 1 parts, sucrose 24 parts, edible salt 35 parts, each component mix homogeneously is stirred together, put in nonmetal digester and first boil with 100 120 DEG C of everybodies of temperature, control temperature 85 100 DEG C again and boil 13 hours, with nonmetal filter screen, residue filter is fallen after boiling end, obtain flavouring agent and boil liquid；

(3) high temperature steaming: the Semen Ginkgo drained away the water is put into flavouring agent and boils in liquid, place in nonmetal digester first boiled with big fire, after controlling slow fire steaming and decocting that temperature is 85 100 DEG C again 30 60 minutes, take out Semen Ginkgo and naturally cool to room temperature, and the moisture drying epidermis is standby；

(4) parch: the Semen Ginkgo handled well is put in frying pan, control the stirring of stir-fry limit, 70 85 DEG C of limits of temperature, stir-fry 40 60 minutes and all fry opening to Semen Ginkgo, take out after placing natural cooling, divest shell, remove the crust of sarcocarp again, then put uniformly on baking box pallet, put into baking box, control temperature be 100～110 DEG C baking 20～30 minutes to its water content lower than 6 8% after, take out naturally cool to room temperature after, put into flour mill and carry out pulverizing processing, and the fineness controlling Semen Ginkgo powder is 100 200 orders, prepare Semen Ginkgo powder；

(5) film-making: be sufficiently stirred for uniformly hydromel with water after being mixed by the weight ratio of 1:5～10 by Mel, again Semen Ginkgo powder is put into blender by Rhizoma Dioscoreae powder: the weight ratio that hydromel is 10:1～3 is slowly added to hydromel while stirring, stirring agglomerating can there is no moisture and oozes and be preferred to holding with hands, the Rhizoma Dioscoreae powder being stirred is put into tablet machine again and is pressed into thickness to be 3～5mm diameter be round sheet or the arbitrary shape lamellar of 0.5 1cm, then again the Semen Ginkgo powder sheet pressed is put into drying baker, dry 40～60 minutes of design temperature 40～50 DEG C, obtain instant gingko piece.

The instant Semen Ginkgo of the present invention is nutritious, and health-care effect is good, and flavouring agent used is integration of edible and medicinal herbs food entirely, and every day respectively takes 1 sooner or later.

Compared with prior art, its processing method is simple for the present invention, and processing preparation process is easily-controllable, and production cost is low, product nutritious, has health-care effect, carries instant, can nozzle food, eat or containing food, production environment is friendly.

Detailed description of the invention:

By the examples below the present invention is described further.

Embodiment 1:

The preparation technology of the present embodiment includes soaked for detoxification, the preparation of flavouring agent, high temperature steaming, parch become powder and five steps of film-making；

(1) soaked for detoxification: by air-dry for the Semen Ginkgo dry in the sun newly plucked, again air-dry Semen Ginkgo is placed in clear water and soaks 24～48 hours, then place into the sodium carbonate liquor that weight concentration is 4～8% soaks and carry out detoxification in 48～72 hours, during detoxification every stirring in 3～5 hours once, the moisture draining epidermis is pulled in detoxification out after terminating standby；

(2) preparation of flavouring agent: each component of flavouring agent is formulated as: Fructus Anisi Stellati 5 10 parts, Rhizoma Zingiberis Recens 35 parts, 35 parts of Pericarpium Zanthoxyli, 35 parts of Fructus Perillae leaf, Fructus Lycii 13 parts, Radix Angelicae Sinensis 13 parts, Pericarpium Citri Reticulatae 13 parts, 35 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Cortex Cinnamomi 13 parts, 12 parts of Fructus Piperis, 12 parts of Fructus Foeniculi, Herba Pelargonii Graveolentis 12 parts, Fructus Cumini Cymini 0.5 1 parts, sucrose 24 parts, edible salt 35 parts, each component mix homogeneously is stirred together, put in nonmetal digester and first boil with 100 120 DEG C of everybodies of temperature, control temperature 85 100 DEG C again and boil 13 hours, with nonmetal filter screen, residue filter is fallen after boiling end, obtain flavouring agent and boil liquid；

(3) high temperature steaming: the Semen Ginkgo drained away the water is put into flavouring agent and boils in liquid, place in nonmetal digester first boiled with big fire, after controlling slow fire steaming and decocting that temperature is 85 100 DEG C again 30 60 minutes, take out Semen Ginkgo and naturally cool to room temperature, and the moisture drying epidermis is standby；

(4) parch: the Semen Ginkgo handled well is put in frying pan, control the stirring of stir-fry limit, 70 85 DEG C of limits of temperature, stir-fry 40 60 minutes and all fry opening to Semen Ginkgo, take out after placing natural cooling, divest shell, remove the crust of sarcocarp again, then put uniformly on baking box pallet, put into baking box, control temperature be 100～110 DEG C baking 20～30 minutes to its water content lower than 6 8% after, take out naturally cool to room temperature after, put into flour mill and carry out pulverizing processing, and the fineness controlling Semen Ginkgo powder is 100 200 orders, prepare Semen Ginkgo powder；

(5) film-making: be sufficiently stirred for uniformly hydromel with water after being mixed by the weight ratio of 1:5～10 by Mel, again Semen Ginkgo powder is put into blender by Rhizoma Dioscoreae powder: the weight ratio that hydromel is 10:1～3 is slowly added to hydromel while stirring, stirring agglomerating can there is no moisture and oozes and be preferred to holding with hands, the Rhizoma Dioscoreae powder being stirred is put into tablet machine again and is pressed into thickness to be 3～5mm diameter be round sheet or the arbitrary shape lamellar of 0.5 1cm, then again the Semen Ginkgo powder sheet pressed is put into drying baker, dry 40～60 minutes of design temperature 40～50 DEG C, obtain instant gingko piece.

Embodiment 2:

The preparation method of the present embodiment with embodiment 1, wherein being formulated as of flavouring agent each component: Fructus Anisi Stellati 5 10 parts, Rhizoma Zingiberis Recens 35 parts, 35 parts of Pericarpium Zanthoxyli, 35 parts of Fructus Perillae leaf, Fructus Lycii 13 parts, Radix Angelicae Sinensis 13 parts, Pericarpium Citri Reticulatae 13 parts, 35 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Cortex Cinnamomi 13 parts, 12 parts of Fructus Piperis, 12 parts of Fructus Foeniculi, Herba Pelargonii Graveolentis 12 parts, Fructus Cumini Cymini 0.5 1 parts, sucrose 24 parts, edible salt 35 parts.

Claims (1)

1. a preparation method for instant gingko piece, its preparation technology includes soaked for detoxification, the preparation of flavouring agent, high temperature steaming, parch become powder and five steps of film-making；

(1) soaked for detoxification: by air-dry for the Semen Ginkgo dry in the sun newly plucked, again air-dry Semen Ginkgo is placed in clear water and soaks 24～48 hours, then place into the sodium carbonate liquor that weight concentration is 4～8% soaks and carry out detoxification in 48～72 hours, during detoxification every stirring in 3～5 hours once, the moisture draining epidermis is pulled in detoxification out after terminating standby；

(2) preparation of flavouring agent: each component of flavouring agent is formulated as: Fructus Anisi Stellati 5 10 parts, Rhizoma Zingiberis Recens 35 parts, 35 parts of Pericarpium Zanthoxyli, 35 parts of Fructus Perillae leaf, Fructus Lycii 13 parts, Radix Angelicae Sinensis 13 parts, Pericarpium Citri Reticulatae 13 parts, 35 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Cortex Cinnamomi 13 parts, 12 parts of Fructus Piperis, 12 parts of Fructus Foeniculi, Herba Pelargonii Graveolentis 12 parts, Fructus Cumini Cymini 0.5 1 parts, sucrose 24 parts, edible salt 35 parts, each component mix homogeneously is stirred together, put in nonmetal digester and first boil with 100 120 DEG C of everybodies of temperature, control temperature 85 100 DEG C again and boil 13 hours, with nonmetal filter screen, residue filter is fallen after boiling end, obtain flavouring agent and boil liquid；

(3) high temperature steaming: the Semen Ginkgo drained away the water is put into flavouring agent and boils in liquid, place in nonmetal digester first boiled with big fire, after controlling slow fire steaming and decocting that temperature is 85 100 DEG C again 30 60 minutes, take out Semen Ginkgo and naturally cool to room temperature, and the moisture drying epidermis is standby；

(4) parch: the Semen Ginkgo handled well is put in frying pan, control the stirring of stir-fry limit, 70 85 DEG C of limits of temperature, stir-fry 40 60 minutes and all fry opening to Semen Ginkgo, take out after placing natural cooling, divest shell, remove the crust of sarcocarp again, then put uniformly on baking box pallet, put into baking box, control temperature be 100～110 DEG C baking 20～30 minutes to its water content lower than 6 8% after, take out naturally cool to room temperature after, put into flour mill and carry out pulverizing processing, and the fineness controlling Semen Ginkgo powder is 100 200 orders, prepare Semen Ginkgo powder；

(5) film-making: be sufficiently stirred for uniformly hydromel with water after being mixed by the weight ratio of 1:5～10 by Mel, again Semen Ginkgo powder is put into blender by Rhizoma Dioscoreae powder: the weight ratio that hydromel is 10:1～3 is slowly added to hydromel while stirring, stirring agglomerating can there is no moisture and oozes and be preferred to holding with hands, the Rhizoma Dioscoreae powder being stirred is put into tablet machine again and is pressed into thickness to be 3～5mm diameter be round sheet or the arbitrary shape lamellar of 0.5 1cm, then again the Semen Ginkgo powder sheet pressed is put into drying baker, dry 40～60 minutes of design temperature 40～50 DEG C, obtain instant gingko piece.