CN107744126A - A kind of preparation method of edible gingko benevolence - Google Patents
A kind of preparation method of edible gingko benevolence Download PDFInfo
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- 244000194101 Ginkgo biloba Species 0.000 title claims abstract description 101
- 238000002360 preparation method Methods 0.000 title claims abstract description 27
- 241000132012 Atractylodes Species 0.000 claims abstract description 23
- 235000002991 Coptis groenlandica Nutrition 0.000 claims abstract description 23
- 244000247747 Coptis groenlandica Species 0.000 claims abstract description 23
- 241000112528 Ligusticum striatum Species 0.000 claims abstract description 23
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 23
- 244000269722 Thea sinensis Species 0.000 claims abstract description 23
- 235000009569 green tea Nutrition 0.000 claims abstract description 23
- 238000010438 heat treatment Methods 0.000 claims abstract description 23
- 239000000796 flavoring agent Substances 0.000 claims abstract description 10
- 235000019634 flavors Nutrition 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 9
- 238000000605 extraction Methods 0.000 claims abstract description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 25
- 239000000243 solution Substances 0.000 claims description 15
- 238000001914 filtration Methods 0.000 claims description 12
- 229920006395 saturated elastomer Polymers 0.000 claims description 12
- 235000002639 sodium chloride Nutrition 0.000 claims description 12
- 239000011780 sodium chloride Substances 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 239000000706 filtrate Substances 0.000 claims description 10
- 238000010992 reflux Methods 0.000 claims description 10
- 239000007864 aqueous solution Substances 0.000 claims description 8
- 238000001514 detection method Methods 0.000 claims description 7
- 239000012141 concentrate Substances 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 5
- 230000001351 cycling effect Effects 0.000 claims description 2
- 239000003814 drug Substances 0.000 claims description 2
- 229940079593 drug Drugs 0.000 claims 1
- 238000007654 immersion Methods 0.000 abstract description 10
- 239000007788 liquid Substances 0.000 abstract description 9
- 231100000419 toxicity Toxicity 0.000 abstract description 8
- 230000001988 toxicity Effects 0.000 abstract description 8
- 241000411851 herbal medicine Species 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 3
- 235000015277 pork Nutrition 0.000 abstract 1
- 230000000192 social effect Effects 0.000 abstract 1
- 230000004083 survival effect Effects 0.000 description 24
- 230000000052 comparative effect Effects 0.000 description 13
- 241000218628 Ginkgo Species 0.000 description 7
- 235000011201 Ginkgo Nutrition 0.000 description 7
- 235000008100 Ginkgo biloba Nutrition 0.000 description 7
- 201000010099 disease Diseases 0.000 description 7
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 7
- 238000009835 boiling Methods 0.000 description 5
- 230000002950 deficient Effects 0.000 description 5
- 230000008673 vomiting Effects 0.000 description 5
- WITLAWYGGVAFLU-UHFFFAOYSA-N 3-(6-methoxy-1,3-benzodioxol-5-yl)-8,8-dimethylpyrano[2,3-f]chromen-4-one Chemical compound C1=CC(C)(C)OC2=CC=C(C(C(C3=CC=4OCOC=4C=C3OC)=CO3)=O)C3=C21 WITLAWYGGVAFLU-UHFFFAOYSA-N 0.000 description 4
- YXHVCZZLWZYHSA-FPLPWBNLSA-N Ginkgoic acid Chemical group CCCCCC\C=C/CCCCCCCC1=CC=CC(O)=C1C(O)=O YXHVCZZLWZYHSA-FPLPWBNLSA-N 0.000 description 4
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000007689 inspection Methods 0.000 description 3
- 210000004916 vomit Anatomy 0.000 description 3
- 206010011224 Cough Diseases 0.000 description 2
- 206010012735 Diarrhoea Diseases 0.000 description 2
- 206010047700 Vomiting Diseases 0.000 description 2
- 150000001299 aldehydes Chemical class 0.000 description 2
- 208000006673 asthma Diseases 0.000 description 2
- 239000000470 constituent Substances 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 231100000614 poison Toxicity 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 150000003697 vitamin B6 derivatives Chemical class 0.000 description 2
- 239000000341 volatile oil Substances 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- 229910000831 Steel Inorganic materials 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 208000030961 allergic reaction Diseases 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 238000003304 gavage Methods 0.000 description 1
- 229940094952 green tea extract Drugs 0.000 description 1
- 235000020688 green tea extract Nutrition 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- 231100000572 poisoning Toxicity 0.000 description 1
- 230000000607 poisoning effect Effects 0.000 description 1
- 230000007096 poisonous effect Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000010959 steel Substances 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 238000003809 water extraction Methods 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- 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
-
- 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a kind of preparation method of edible gingko benevolence, this method obtains kernel by removing gingko pork skin, make kernel opening by way of heating again, peel off benevolence shell, last kernel is in herbal medicine immersion liquid, under specified temp, soaked under specific vacuum degree condition, soak certain time, herbal medicine immersion liquid is by the coptis, green tea, the bighead atractylodes rhizome, Ligusticum wallichii forms, pass through certain extraction means, obtain specific extract solution, toxicity in dialogue kernel has good detoxifying effect, finally cooled down in low temperature saline solution rapidly, the pure taste of gingko benevolence can be ensured, a kind of pure flavor can be obtained by this method, the minimum gingko benevolence of toxicity, and the inventive method is simply controllable, suitable for industrialization and scale, with very big market effect and social effect.
Description
Technical field
The present invention relates to a kind of preparation method of food, refers specifically to a kind of preparation method of edible gingko benevolence.
Background technology
Ginkgo (Ginkgo bilobaL.) is one of the ancient rare tree in China, belongs to a kind of special plant for a section one
Thing, its fruit are gingko, also known as ginkgo or ginkgo nut.At present in the world only have 3 country production gingkoes, China be its origin and
The center of distribution, since the 1990s, with the continuous expansion of China's ginkgo artificial cultivation amount, its stock number accounts for now
The 70% of world's total amount, occupies first place in the world.
Ginkgo fruit is gingko, and its is nutritious, is taken as the top grade of health macrobiosis since ancient times, and its medical value is early
In the Yuan Dynasty《Daily book on Chinese herbal medicine》In it is i.e. on the books, gingko is classified as Chinese medicine by Ming Dynasty's first years of a historical period, so far the existing history in more than 800 years.The traditional Chinese medical science
Think, gingko has gas of astringing the lung, relieving asthma and cough, check with turbidity, reduced just and other effects, is clinically used for qi-restoratives and helps to decline, relieving cough and asthma, puckery essence
Gu member etc., the medical value of gingko is generally acknowledged in China, Japan and some countries of Southeast Asia, in the world to the concern of gingko
Also increasingly increase.
The taste of gingko benevolence is sweet and refreshing, and mouthfeel perfume (or spice) is glutinous, and taste is pure and fresh, is the excellent materials as food, however, history tree is all
There is the record of " gingko is poisonous ", have proven to that after largely eating gingko violent toxic reaction can be produced in long-term practice, very
To threat to life.《Compendium of Materia Medica》Record:" so food is more（Gingko）Then receive order too, make us gas heap soil or fertilizer over and around the roots and set out swollen dusk " visible, gingko
It can not eat more, can not especially eat raw excessive, prevent excessive edible and cause to be poisoned, at present mainly by by gingko boiling water boiling
After eat, also inedibility is excessive, in a sense, although after gingko is by boiling, toxicity has been reduced, if
Long-term consumption still results in poisoning, therefore it is extremely urgent, sheet to develop a kind of gingko benevolence preparation method that can directly eat
Invention develops a kind of gingko benevolence preparation method, can obtain a kind of gingko benevolence almost without toxicity by largely testing.
The content of the invention
To solve above-mentioned problem, the present invention develops a kind of preparation method of edible gingko benevolence, passes through this method institute
The gingko benevolence obtained is no less than the gingko benevolence after boiling almost without toxicity, taste；Preparation method technique of the present invention is simple simultaneously, can
Control, production cost is low, suitable for industrialization and scale.
The present invention is realized by following scheme：
A kind of preparation method of edible gingko benevolence, is comprised the steps of：
1st, fresh ripe gingko is taken, is placed in the saturated common salt aqueous solution, is heated to 60-80 DEG C, constant temperature soaks 1-3 days, smashs to pieces,
Gingko benevolence is obtained, is dried to gingko benevolence surface no moisture.
Described gingko is the fruit of ginkgo knot, and chooses intact ripe gingko that is disease-free and going mouldy.
2nd, make gingko opening by way of heating, remove shell.
Described mode of heating includes Cycling hot-blast heating, steam heating, preferably microwave heating, microwave heating side
Formula.
Further, described heating and temperature control is in 100 DEG C to 150 DEG C, preferably 120-130 DEG C.
3rd, the gingko benevolence shelled is put into soak, 40-60 DEG C of constant temperature, vacuum degree control -0.05Mpa to -
0.07Mpa, 4-8 hours are soaked, take out gingko benevolence and be immediately placed in -10 DEG C to 0 DEG C of saturated aqueous common salt, soak 10-30 minutes,
Dry, produce.
Described soak is formed by the coptis, green tea, the bighead atractylodes rhizome, Ligusticum wallichii extraction, and its medicinal material proportion of composing is as follows：
Coptis 20-30 parts
Green tea 20-30 parts
Bighead atractylodes rhizome 10-20 parts
Ligusticum wallichii 5-15 parts
Preferably, the immersion liquid and preparation method thereof is as follows：
1st, the coptis and green tea are taken, the 2-4 times of water measured equivalent to the coptis and green tea gross mass is added, heating and refluxing extraction 2 times, carries
1-3 hours are taken, are filtered, merging filtrate, it is 1.05-1.15 to be concentrated into solution relative density（50-60 DEG C of detection）.
2nd, the bighead atractylodes rhizome and Ligusticum wallichii are taken, the 2-4 times of ethanol solution measured equivalent to the bighead atractylodes rhizome and Ligusticum wallichii gross mass is added, is heated to reflux
2-4 hours, filtering, it is concentrated into no ethanol flavor, you can.
Described refers to concentrate being fitted into beaker without ethanol flavor, and the gas of volatilization is gently instigated with hand, and whether news has
Ethanol flavor.
3rd, above two concentrate is mixed, adds saturated aqueous common salt, be 1.02-1.06 to solution relative density（20-30
DEG C detection）, stirring standing 6-12 hours, filtering, obtain filtrate.
Preferably, described " filtering " refers both to sieve 200 mesh or more fine screen mesh.
The method have the characteristics that providing a kind of preparation method of edible gingko benevolence, gone by saturated common salt water process early stage
Fall outer layer skin and flesh, the proteinaceous components thoroughly destroyed in gingko, avoid allergic reaction, obtain clean gingko benevolence, then pass through
Low pressure is soaked at specific temperature in herbal medicine immersion liquid, promotes the infiltration of herbal medicine immersion liquid, herbal medicine immersion liquid mainly by the coptis,
Green tea, the bighead atractylodes rhizome, Ligusticum wallichii composition, using the water extraction coptis and green tea, obtain substantial amounts of jamaicin and aldehydes matter；The bighead atractylodes rhizome and Ligusticum wallichii exist
Alcohol is put, and can obtain substantial amounts of Constituents of The Essential Oil, after being mixed with the coptis and green-tea extract, its active ingredient can be promoted to permeate
Into gingko benevolence, because the effective toxicity material in gingko benevolence is ginkgoic acid, pyridoxol class material, jamaicin and aldehydes matter energy
Enough to be combined very well with ginkgoic acid, Constituents of The Essential Oil can combine pyridoxol class material, cause the toxicity of whole gingko benevolence to drop significantly
Low, last this method uses the rapid cooling means of saline solution, and gingko benevolence is cooled down in saturated aqueous common salt, made thin in gingko benevolence
Born of the same parents' tissue is rapid to be shunk, and is increased its steel toughness, is made its taste and flavor more preferable.
Embodiment
In order to be better understood by the present invention, the purpose of the present invention and scheme are illustrated by the following examples, but not to this
Invention causes any restrictions, by changing parameter or simply replacing within the scope of the present invention.
Embodiment 1：
A kind of preparation method of edible gingko benevolence is as follows：
1. taking fresh ripe disease-free gingko, it is placed in the saturated common salt aqueous solution, is heated to 70 DEG C, constant temperature soaks 2 days, smashes
It is broken, gingko benevolence is obtained, is dried to gingko benevolence surface no moisture.
2. the mode of microwave heating makes gingko opening, remove shell.
3. the gingko benevolence shelled is put into soak, 50 DEG C of constant temperature, vacuum degree control is soaked 6 hours in -0.06Mpa,
Take out gingko benevolence to be immediately placed in -5 DEG C of saturated aqueous common salt, soak 20 minutes, dry, produce.
Described soak is made up of the coptis, green tea, the bighead atractylodes rhizome, Ligusticum wallichii, and its proportion of composing is as follows：
25 parts of the coptis
25 parts of green tea
15 parts of the bighead atractylodes rhizome
10 parts of Ligusticum wallichii
Described immersion liquid and preparation method thereof is as follows：
（1）The coptis and green tea are taken, the water of 3 times of amounts equivalent to the coptis and green tea gross mass is added, heating and refluxing extraction 2 times, carries
Take 2 hours, filter, merging filtrate, be concentrated into solution relative density as 1.10（55 DEG C of detections）.
（2）The bighead atractylodes rhizome and Ligusticum wallichii are taken, the ethanol solution of 3 times of amounts equivalent to the bighead atractylodes rhizome and Ligusticum wallichii gross mass is added, is heated to reflux 3
Hour, filtering, it is concentrated into no ethanol flavor, you can.
（3）Above two concentrate is mixed, adds saturated aqueous common salt, is 1.04 to solution relative density（25 DEG C of inspections
Survey）, stirring standing 9 hours, filtering, obtain filtrate.
Embodiment 2
A kind of preparation method of edible gingko benevolence is as follows：
1. taking fresh ripe disease-free gingko, it is placed in the saturated common salt aqueous solution, is heated to 60 DEG C, constant temperature soaks 1 day, smashes
It is broken, gingko benevolence is obtained, is dried to gingko benevolence surface no moisture.
2. the mode of microwave heating makes gingko opening, remove shell.
3. the gingko benevolence shelled is put into soak, 40 DEG C of constant temperature, vacuum degree control is soaked 4 hours in -0.05Mpa,
Take out gingko benevolence to be immediately placed in -10 DEG C of saturated aqueous common salt, soak 10 minutes, dry, produce.
Described soak is made up of the coptis, green tea, the bighead atractylodes rhizome, Ligusticum wallichii, and its proportion of composing is as follows：
20 parts of the coptis
20 parts of green tea
10 parts of the bighead atractylodes rhizome
5 parts of Ligusticum wallichii
Described immersion liquid and preparation method thereof is as follows：
（1）The coptis and green tea are taken, the water of 2 times of amounts equivalent to the coptis and green tea gross mass is added, heating and refluxing extraction 2 times, carries
Take 1 hour, filter, merging filtrate, it is 1.05-1.15 to be concentrated into solution relative density（50 DEG C of detections）.
（2）The bighead atractylodes rhizome and Ligusticum wallichii are taken, the ethanol solution of 2 times of amounts equivalent to the bighead atractylodes rhizome and Ligusticum wallichii gross mass is added, is heated to reflux 2
Hour, filtering, it is concentrated into no ethanol flavor, you can.
（3）Above two concentrate is mixed, adds saturated aqueous common salt, is 1.02 to solution relative density（20 DEG C of inspections
Survey）, stirring standing 6 hours, filtering, obtain filtrate.
Embodiment 3：
A kind of preparation method of edible gingko benevolence is as follows：
1. taking fresh ripe disease-free gingko, it is placed in the saturated common salt aqueous solution, is heated to 80 DEG C, constant temperature soaks 3 days, smashes
It is broken, gingko benevolence is obtained, is dried to gingko benevolence surface no moisture.
2. the mode of microwave heating makes gingko opening, remove shell.
3. the gingko benevolence shelled is put into soak, 60 DEG C of constant temperature, vacuum degree control is soaked 8 hours in -0.07Mpa,
Take out gingko benevolence to be immediately placed in 0 DEG C of saturated aqueous common salt, soak 30 minutes, dry, produce.
Described soak is made up of the coptis, green tea, the bighead atractylodes rhizome, Ligusticum wallichii, and its proportion of composing is as follows：
30 parts of the coptis
30 parts of green tea
20 parts of the bighead atractylodes rhizome
15 parts of Ligusticum wallichii
Preferably, described immersion liquid and preparation method thereof is as follows：
（1）The coptis and green tea are taken, the water of 4 times of amounts equivalent to the coptis and green tea gross mass is added, heating and refluxing extraction 2 times, carries
Take 3 hours, filter, merging filtrate, be concentrated into solution relative density as 1.15（60 DEG C of detections）.
（2）The bighead atractylodes rhizome and Ligusticum wallichii are taken, the ethanol solution of 4 times of amounts equivalent to the bighead atractylodes rhizome and Ligusticum wallichii gross mass is added, is heated to reflux 4
Hour, filtering, it is concentrated into no ethanol flavor, you can.
（3）Above two concentrate is mixed, adds saturated aqueous common salt, is 1.06 to solution relative density（30 DEG C of inspections
Survey）, stirring standing 12 hours, filtering, obtain filtrate.
Comparative example 1
A kind of preparation method of edible gingko benevolence is as follows：
1. taking fresh ripe disease-free gingko, it is placed in the saturated common salt aqueous solution, is heated to 70 DEG C, constant temperature soaks 2 days, smashes
It is broken, gingko benevolence is obtained, is dried to gingko benevolence surface no moisture.
2. the mode of microwave heating makes gingko opening, remove shell.
3. the gingko benevolence shelled is put into water, 50 DEG C of constant temperature, vacuum degree control is in -0.06Mpa, immersion 6 hours, taking-up
Gingko benevolence is immediately placed in -5 DEG C of saturated aqueous common salt, is soaked 20 minutes, is dried, produce.
Comparative example 2
A kind of preparation method of edible gingko benevolence is as follows：
1. taking fresh ripe disease-free gingko, it is placed in the saturated common salt aqueous solution, is heated to 70 DEG C, constant temperature soaks 2 days, smashes
It is broken, gingko benevolence is obtained, is dried to gingko benevolence surface no moisture.
2. the mode of microwave heating makes gingko opening, remove shell.
3. the gingko benevolence shelled is put into water, 50 DEG C of constant temperature, vacuum degree control is soaked 6 hours, taken in -0.06Mpa
Go out, dry, produce.
Comparative example 3
A kind of preparation method of edible gingko benevolence is as follows：
1. taking fresh ripe disease-free gingko, it is placed in the saturated common salt aqueous solution, is heated to 70 DEG C, constant temperature soaks 2 days, smashes
It is broken, gingko benevolence is obtained, is dried to gingko benevolence surface no moisture.
2. gingko benevolence is boiled 0.5 hour in boiling water, you can.
Contrast investigation is carried out to embodiment 1-3 and comparative example 1-3 taste, Example 1-3 and contrast are real respectively
Gingko benevolence obtained by a 1-3 is applied, chooses 6 healthy adult males, taste euosmia, everyone attempts embodiment 1-3 and contrast respectively
Gingko benevolence 2 obtained by embodiment 1-3, every other day after, everyone, which exchanges, attempts gingko benevolence obtained by other embodiment, continuous six days, everyone
The embodiment 1-3 and comparative example 1-3 gingko benevolence respectively attempted, the taste of dialogue kernel are given a mark, fraction 1-
10 points, 10 points are full marks, are kept the score, as a result as follows：
| Number of days | Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example 1 | Comparative example 2 | Comparative example 3 |
| First day | 9.5 | 9.8 | 9.9 | 8.6 | 4.5 | 8.4 |
| Second day | 9.1 | 9.2 | 10 | 8.4 | 4.9 | 8.7 |
| 3rd day | 9.6 | 9.4 | 9.4 | 8.2 | 4.7 | 8.6 |
| 4th day | 9.2 | 9.3 | 9.5 | 8.5 | 5.3 | 8.1 |
| 5th day | 9.4 | 9.1 | 9.8 | 8.5 | 4.6 | 8.2 |
| 6th day | 9.7 | 9.4 | 9.9 | 8.4 | 3.5 | 8.4 |
| Average | 9.42 | 9.37 | 9.75 | 8.43 | 4.58 | 8.40 |
The mouse toxicity of embodiment 1 to 3 and comparative example 1 to 3 is investigated respectively, by gained embodiment and comparative example gingko
Benevolence is pulverized, and is weighed in right amount, is dissolved in sterilized water, compound concentration 100mg/ml, takes 120 Kunming kind mouse, weight exists
18g-20g, it is divided into six groups, every group 20, male and female half and half, is provided by Nat'l Pharmaceutical ＆ Biological Products Control Institute, it is daily early, middle and late
Gavage once, each 1ml, continues 1 month respectively, as a result as follows respectively in 10 days, 20 days, 30 days observation mouse survival situations：
| Time | Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example 1 | Comparative example 2 | Comparative example 3 |
| 0 day | Survival 20, essence God enlivens, vigor Plentifully | Survival 20, essence God enlivens, vigor Plentifully | Survival 20, essence God enlivens, vigor Plentifully | Survival 20, essence God enlivens, vigor Plentifully | Survival 20, essence God enlivens, vigor Plentifully | Survival 20, spirit is trembled Rouse, it is alive |
| 10 days | Survival 20, essence God enlivens, vigor Plentifully | Survival 20, essence God enlivens, vigor Plentifully | Survival 20, essence God enlivens, vigor Plentifully | Survival 8, it is deficient It is weary powerless, have and vomit Tell phenomenon | Survival 7, it is deficient It is weary powerless, have and vomit Tell phenomenon | Survival 12, deficient nothing Power, there is vomiting phenomenon |
| 20 days | Survival 20, essence God enlivens, vigor Plentifully | Survival 20, essence God enlivens, vigor Plentifully | Survival 20, essence God enlivens, vigor Plentifully | Survival 2, it is deficient It is weary powerless, have and vomit Tell, phenomenon of suffering from diarrhoea | Survival 0 | Survival 5, it is deficient powerless, There are vomiting, diarrhoea phenomenon |
| 30 days | Survival 19, essence God enlivens, vigor Plentifully | Survival 20, essence God enlivens, vigor Plentifully | Survival 19, essence God enlivens, vigor Plentifully | Survival 0 | - | Survival 0 |
From above-mentioned test result analysis, the gingko benevolence as obtained by the present invention, not only flavor does not subtract, and almost non-toxic, removing toxic substances
Effect is significantly better than traditional approach.
Claims (6)
1. a kind of preparation method of edible gingko benevolence, it is characterised in that including following steps：
（1）Fresh ripe gingko is taken, is placed in the saturated common salt aqueous solution, is heated to 60-80 DEG C, constant temperature soaks 1-3 days, smashes
It is broken, gingko benevolence is obtained, is dried to gingko benevolence surface no moisture；
（2）Make gingko opening by way of heating, remove shell；
（3）The gingko benevolence shelled is put into soak, 40-60 DEG C of constant temperature, vacuum degree control in -0.05Mpa to -0.07Mpa,
4-8 hours are soaked, gingko benevolence is taken out and is immediately placed in -10 DEG C to 0 DEG C of saturated aqueous common salt, soak 10-30 minutes, dry, i.e.,
.
A kind of 2. preparation method of edible gingko benevolence according to claim 1, it is characterised in that described mode of heating bag
Include Cycling hot-blast heating, steam heating, microwave heating.
A kind of 3. preparation method of edible gingko benevolence according to claim 2, it is characterised in that described heating-up temperature control
System is at 100 DEG C to 150 DEG C.
4. the preparation method of a kind of edible gingko benevolence according to claim 1, it is characterised in that described soak is by Huang
Company, green tea, the bighead atractylodes rhizome, Ligusticum wallichii extraction form.
A kind of 5. preparation method of edible gingko benevolence according to claim 4, it is characterised in that described soak medication
Material proportion of composing is as follows：
Coptis 20-30 parts
Green tea 20-30 parts
Bighead atractylodes rhizome 10-20 parts
Ligusticum wallichii 5-15 parts.
6. the preparation method of a kind of edible gingko benevolence according to claim 5, it is characterised in that prepared by described soak
Method is as follows：
（1）The coptis and green tea are taken, adds the 2-4 times of water measured equivalent to the coptis and green tea gross mass, heating and refluxing extraction 2 times,
Extract 1-3 hours, filtering, merging filtrate, it is 1.05-1.15 to be concentrated into solution relative density（50-60 DEG C of detection）；
（2）The bighead atractylodes rhizome and Ligusticum wallichii are taken, the 2-4 times of ethanol solution measured equivalent to the bighead atractylodes rhizome and Ligusticum wallichii gross mass is added, is heated to reflux 2-4
Hour, filtering, it is concentrated into no ethanol flavor, you can；
（3）Above two concentrate is mixed, saturated aqueous common salt is added, is 1.02-1.06 to solution relative density（20-30℃
Detection）, stirring standing 6-12 hours, filtering, obtain filtrate.
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| CN101961117A (en) * | 2010-09-13 | 2011-02-02 | 李奇峰 | Method for producing crisp gingko nut and crisp shell-opened gingko |
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| CN101961117A (en) * | 2010-09-13 | 2011-02-02 | 李奇峰 | Method for producing crisp gingko nut and crisp shell-opened gingko |
| CN102160662A (en) * | 2011-03-08 | 2011-08-24 | 陕西科技大学 | Method for preparing leisure ginkgo nuts |
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