CN108260792A - A kind of preparation method of ginkgo fruit powder - Google Patents
A kind of preparation method of ginkgo fruit powder Download PDFInfo
- Publication number
- CN108260792A CN108260792A CN201611258535.4A CN201611258535A CN108260792A CN 108260792 A CN108260792 A CN 108260792A CN 201611258535 A CN201611258535 A CN 201611258535A CN 108260792 A CN108260792 A CN 108260792A
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- CN
- China
- Prior art keywords
- ginkgo
- fruit powder
- preparation
- nut
- kernel
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000218628 Ginkgo Species 0.000 title claims abstract description 55
- 235000011201 Ginkgo Nutrition 0.000 title claims abstract description 55
- 235000008100 Ginkgo biloba Nutrition 0.000 title claims abstract description 55
- 239000000843 powder Substances 0.000 title claims abstract description 18
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 235000013305 food Nutrition 0.000 claims abstract description 6
- 239000004576 sand Substances 0.000 claims abstract description 6
- 235000014571 nuts Nutrition 0.000 claims description 22
- 244000194101 Ginkgo biloba Species 0.000 claims description 8
- 244000144725 Amygdalus communis Species 0.000 claims description 3
- 235000011437 Amygdalus communis Nutrition 0.000 claims description 3
- 235000020224 almond Nutrition 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 2
- 239000012535 impurity Substances 0.000 claims description 2
- 238000009434 installation Methods 0.000 claims description 2
- 239000012467 final product Substances 0.000 claims 1
- 235000015895 biscuits Nutrition 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 4
- 235000008429 bread Nutrition 0.000 abstract description 3
- 235000012149 noodles Nutrition 0.000 abstract description 2
- 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
- 241000196324 Embryophyta Species 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
- 230000008901 benefit Effects 0.000 description 2
- -1 carrotene Chemical compound 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000001473 noxious effect Effects 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
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola 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
- 241000592346 Ginkgophyta Species 0.000 description 1
- 206010018612 Gonorrhoea Diseases 0.000 description 1
- 240000007049 Juglans regia Species 0.000 description 1
- 235000009496 Juglans regia Nutrition 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 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
- 244000018633 Prunus armeniaca Species 0.000 description 1
- 235000009827 Prunus armeniaca Nutrition 0.000 description 1
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-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
- 239000002253 acid Substances 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 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
- 230000007812 deficiency Effects 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 231100000053 low toxicity Toxicity 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 230000007721 medicinal effect Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 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
- 230000008569 process Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 239000004332 silver Substances 0.000 description 1
- 229910052709 silver Inorganic materials 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 150000003432 sterols Chemical class 0.000 description 1
- 235000003702 sterols Nutrition 0.000 description 1
- 235000012976 tarts Nutrition 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
- 235000020234 walnut Nutrition 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
- 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
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention relates to a kind of preparation methods of ginkgo fruit powder, first dry the ginkgo nut of picking, then stir-fry together with sand, and shelling collection kernel, is sieved after kernel is ground up to ginkgo fruit powder after ginkgo nut cooling.The ginkgo fruit powder can be applied to many field of food such as bread, steamed bun, biscuit, noodles, be greatly enriched its application range, improve the economic value of ginkgo nut, promote the development of the big health industry of ginkgo.
Description
Technical field
The invention belongs to ginkgo deep process technology fields, and in particular to a kind of preparation method of ginkgo fruit powder.
Background technology
Ginkgo nut is fruit also known as the gingko of ginkgo knot.Gingko is full of nutrition, and gingko kernel is removed containing starch, albumen
Except matter, fat, carbohydrate, also containing the trace element such as vitamin C, riboflavin, carrotene, calcium, phosphorus, iron, potassium, magnesium and silver
The ingredients such as apricot acid, bilobol, five carbon polysaccharide, fat sterol, for beneficial lung qi, control cough and asthma, stop-band worm, reduce just, flat chapped wrinkle, shield blood
Pipe, increase under blood flow, band, the diseases such as gonorrhoea have good medical effect and dietary function.
Hubei Xiaogan Prefecture ginkgo plants with a long history, nearly thousand plants of the ancient ginkgo of registration, wherein only Anlu Wang Yi chastity town
Just there is 609 plants of ginkgo ancient tree [Zuo Xiongzhong, Hubei Province's ginkgo ancient tree population are studied, 2004], other big and small ginkgo are more
It is innumerable.Annual autumn a large amount of ginkgo nut maturation listing, however, as the micro- poison of ginkgo nut, cannot once eat excessively,
Therefore many ginkgo nuts are wasted there is no being picked but being fallen in the ground in time.It timely processing gingko and can drop
Its low toxicity expands its edible range and is of great significance for the big health industry of ginkgo.
Invention content
It is an object of the invention to solve gingko intractability it is big, using limited deficiency, a kind of depth of ginkgo nut is provided
Processing method, by remove the peel, stir-fry, grind, be sieved and etc. can be by ginkgo nut deep processing into widely used ginkgo powder.For reality
Existing above-mentioned purpose, technical scheme is as follows.
A kind of preparation method of ginkgo fruit powder, includes the following steps：Ginkgo nut and drying are picked first, then by ginkgo nut
It stir-fries together with sand, shelling collection kernel, is sieved after kernel is ground up to ginkgo fruit powder after ginkgo nut cooling.
In said program, dried to moisture content 30% after ginkgo picking hereinafter, can hear the sound of kernel installation shell when shaking
Sound.
In said program, dried ginkgo nut is mixed with 150 DEG C of sand, being taken out after the 10-15min that stir-fries makes it certainly
So cooling.It propagandizes the noxious material that handles and can decompose in ginkgo nut hotly, while tarts up and reduce moisture.
Food containing gingko almond after shelling smashes it through the sieve of 50-60 mesh, removes pericarp and other impurities, increases excessive thin
Greasy degree.
Compared with prior art, the invention has the advantages that：（1）It has been got rid of in ginkgo nut by hot-working
Noxious material makes it be more suitable for eating；（2）Creative is processed into powder by food containing gingko almond, make its can be applied to bread, steamed bun,
Many field of food such as biscuit, noodles, are greatly enriched its application range, improve the economic value of ginkgo nut；（3）It is abundant
Ginkgo big health industry has catered to health in the market, the diet agitation that food medicine is nourished.
Specific embodiment
For those of ordinary skill in the art is made to fully understand technical scheme of the present invention and advantageous effect, below in conjunction with specific
Embodiment is further described.It will be appreciated by those skilled in the art that following embodiment is only better embodiment of the present invention,
Any restriction is not formed to the present invention.
Embodiment.
Ginkgo nut is included there are many secretion, and it is difficult to clean up on hand that can be remained in if directly being shelled with hand, and
Not smelling good.Although many people know many benefits of ginkgo nut, it is contemplated that cannot once eat mostly and deal with trouble,
Therefore the season of listing is concentrated in ginkgo, a large amount of ginkgoes are not in time for timely processing.The present invention opens a kind of ginkgo fruit powder of knowing clearly
Preparation method, pick ginkgo nut first, dry or be put into baking oven under the sun and be dried to moisture content below 30%, it is desirable that
There can be sound as walnut or peanut during shaking.Then sand is made popular to 150 DEG C, is put into ginkgo nut and stir-fries together 10-
15min, can further unwatering during stir-frying.Kernel is collected in shelling sieving after ginkgo nut cooling, and kernel is ground
50-60 mesh screens are smashed it through up to ginkgo fruit powder.
Ginkgo fruit powder smell faint scent obtained, can be with flour with 1:Bread, biscuit etc., system are made after the ratio mixing of 8-10
Unique in taste for the biscuit gone out, flexible is not easy bits.
Claims (4)
1. a kind of preparation method of ginkgo fruit powder, which is characterized in that include the following steps：Ginkgo nut and drying are picked first, are connect
It and ginkgo nut and sand stir-fries together, shelling collection kernel, is sieved after kernel is ground after ginkgo nut cooling to obtain the final product
Ginkgo fruit powder.
2. a kind of preparation method of ginkgo fruit powder as described in claim 1, it is characterised in that：It is dried after ginkgo picking to aqueous
Rate 30% is hereinafter, can hear the sound of kernel installation shell when shaking.
3. a kind of preparation method of ginkgo fruit powder as described in claim 1, it is characterised in that：By dried ginkgo nut with
150 DEG C of sand mixes, and being taken out after the 10-15min that stir-fries makes its natural cooling.
4. a kind of preparation method of ginkgo fruit powder as described in claim 1, it is characterised in that：Food containing gingko almond after shelling crushes
The sieve of 50-60 mesh is crossed afterwards, removes pericarp and other impurities, increases excessive fine and smooth degree.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611258535.4A CN108260792A (en) | 2016-12-30 | 2016-12-30 | A kind of preparation method of ginkgo fruit powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611258535.4A CN108260792A (en) | 2016-12-30 | 2016-12-30 | A kind of preparation method of ginkgo fruit powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108260792A true CN108260792A (en) | 2018-07-10 |
Family
ID=62753712
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611258535.4A Pending CN108260792A (en) | 2016-12-30 | 2016-12-30 | A kind of preparation method of ginkgo fruit powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108260792A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115804448A (en) * | 2022-12-14 | 2023-03-17 | 靳明珠 | Preparation process of ginkgo and Chinese yam sauce |
-
2016
- 2016-12-30 CN CN201611258535.4A patent/CN108260792A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115804448A (en) * | 2022-12-14 | 2023-03-17 | 靳明珠 | Preparation process of ginkgo and Chinese yam sauce |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180710 |