CN109674009B - Processing method of gingko puffed powder - Google Patents
Processing method of gingko puffed powder Download PDFInfo
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Classifications
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- 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
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
- A23P30/34—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment by extrusion-expansion
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Inorganic Chemistry (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a processing method of gingko puffing powder, which takes kernels as main materials, and sequentially carries out pretreatment, drying and crushing, ammonium bicarbonate, gingko leaf ethanol extract and citric acid ingredient addition, water adjustment, extrusion puffing, hot air drying, crushing and cooling operation, thereby not only effectively improving the stability of active substances in the product, but also degrading the ginkgoic acid to the maximum extent, greatly improving the quality performance and safety level of the obtained product, having high nutritional value, uniform powder and luster, having the special aroma of gingko fruits, being convenient to brew and eat, pure in taste, fine and smooth, and easy to digest and absorb; and the method has the advantages of low production efficiency, low cost, less waste and no waste.
Description
Technical Field
The invention relates to the field of food processing, in particular to a processing method of gingko puffed powder.
Background
The planting area and the yield of the ginkgo trees are at the top in the world in China. The nutlet is rich in active substances such as flavonoid glycoside, riboflavin, Vc, carotene and the like, and has the effects of moistening lung, relieving asthma, astringing essence, consolidating vitality, tonifying deficiency and strengthening deficiency. The leaves are rich in flavonoids, and have wide physiological and pharmacological functions. Gingko nut and leaf have a long history in China as food therapy, nourishing and health care food. Besides being rich in physiologically active substances, the gingko nut and the gingko leaf also contain acidic harmful substances, so that the content of flavone substances is kept to the maximum extent while detoxification treatment is carried out, and the gingko nut and the gingko leaf are an important subject for deep processing of the gingko.
During the deep processing of ginkgo nuts and ginkgo leaves, although the content of harmful acid can be controlled within a safe range by high-temperature long-term processing modes such as hot air drying, high-temperature cooking and the like, the degradation of active substances in the product is serious, and the health care effect is greatly reduced; the processing technologies such as vacuum freeze drying, microwave drying, spray drying and the like can protect active ingredients from being degraded, but the acidic ingredients in the product have high residue and pose serious threat to human health.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide the processing method of the gingko puffed powder for solving the problems, which efficiently reserves the active ingredients of gingko nutlets and gingko leaves, reduces ginkgoic acid to the maximum extent, improves the product quality and improves the edible safety; meanwhile, the production efficiency is high and the cost is low.
In order to achieve the purpose, the invention provides the following technical scheme:
a processing method of gingko puffed powder comprises the following specific steps:
(1) pretreatment: selecting fresh mature kernels, removing shells, cutting into halves, removing inner skins and inner cores to obtain nutlets;
(2) drying and crushing: baking the kernel pieces obtained in the step (1) at 45-60 ℃ for 2-4 hours, and crushing to 40-100 meshes to obtain kernel powder;
(3) preparing materials and adjusting water: adding 4-12 per mill citric acid in parts by weight into nut powder, mixing in a flour mixer at a low speed of 5-20 rpm for 2-5 min, adding purified water to adjust the water content to 15% -25%, and mixing at a high speed of 150-500 rpm for 4-8 min;
(4) extruding and puffing: adding 5-10 per mill of sodium bicarbonate and 6-10% of folium ginkgo ethanol extract into the blend prepared in the step (3), and mixing at a high speed of 150-500 rpm for 4-8 min; then placing the mixture into a double-screw extruder for extrusion and puffing to obtain a rod-shaped extrudate;
(5) and (3) hot air drying: drying the extrudate by hot air, wherein the temperature of the hot air is 60-80 ℃, the relative humidity is 50-70%, and the drying time is 15-30 min;
(6) crushing and cooling: and (3) crushing the dried extrudate, sieving the crushed extrudate by a sieve with 60-100 meshes, taking the undersize product, and cooling the undersize product at the ambient temperature of 25 ℃ and the relative humidity of 70-75% to obtain the gingko puffed powder.
The invention further improves the technical scheme that the preparation of the ethanol extract of ginkgo leaves in the step (3) comprises the following steps: preparing the ginkgo leaf ethanol extract in the step (3): taking 70-85% ethanol water solution, and mixing the ethanol water solution according to a solid-liquid ratio of 1: immersing the ginkgo leaves 15-25 g/ml into an ethanol water solution for extraction, wherein the extraction time is 80-100 min, the extraction temperature is 70-80 ℃, and then carrying out vacuum drying at 45 ℃, crushing and sieving by a 60-mesh sieve.
The invention further improves the technical scheme that the conditions of the twin-screw extruder in the step (4) are set as follows: the temperatures of a conveying section, a shearing section and a melting section of the extruder are respectively set to be 40-95 ℃, 120-165 ℃, 145-195 ℃, the screw rotation speed is set to be 15-25 rpm, the feeding speed is set to be 5-10 kg/h, the aperture of a die orifice is 3-5 mm, and the rotary cutting speed of a cutter is 12-20 rpm.
The invention further improves the technical scheme that the fruit cores in the step (1) are cut into halves along the long axis. The inner skin and the inner core can be taken out conveniently.
According to a further improved technical scheme of the invention, the sample prepared in the step (3) is packaged in a self-sealing bag and is placed in a refrigerator at the temperature of 4-7 ℃ for 12 hours for later use.
The invention has the beneficial effects that:
the invention is characterized in that citric acid and ammonium bicarbonate are added into ginkgo nut powder and ginkgo leaf ethanol extract, and the mixture is extruded and puffed in a double-screw extruder. Citric acid and ammonium bicarbonate are heated and decomposed in an extrusion cavity of equipment to generate carbon dioxide, and the carbon dioxide and water vapor are combined to form a local weak acid environment, so that the stability of active ingredients such as riboflavin, terpenoids, flavonoids and the like in the material can be effectively improved in the weak acid environment, and the efficacy value of the product is greatly improved.
And secondly, decomposing the ammonium bicarbonate and the citric acid to generate carbon dioxide and ammonia gas, and thermally expanding the carbon dioxide and the ammonia gas in the extrusion cavity to increase the pressure of the melting section of the cavity of the extruder, so that the product is favorably expanded, and the taste and the reconstitution property of the product are improved.
The double-screw extrusion puffing technology integrates the processes of mixing, stirring, crushing, heating, cooking, sterilizing, puffing, forming and the like, and the produced gingko puffed powder has the advantages of high production efficiency, low cost, less waste, no waste, small nutrient loss, favorable digestion and absorption, good taste and the like.
And fourthly, the invention only extrudes the single main material of the ginkgo powder, the processing process is easy to control, and the product quality is stable. The product can be used as a main material, added with sweetening agents, flavoring agents and stabilizer auxiliary materials to develop instant food, and can also be used as an auxiliary material for processing staple foods such as bread, desserts, porridge and ice cream and leisure foods, and has wide application prospect.
The invention adopts a pretreatment process of cutting half, removing inner cores, drying and crushing, effectively shortens the drying time, reduces the pretreatment cost, and effectively retains the functional components of the nuts at lower drying temperature.
Sixth, the invention adds the ethanol extract of ginkgo leaf rich in flavone into the fruit kernel powder, not only fully utilizes the ginkgo leaf resource, but also improves the physiological efficacy of the ginkgo product.
Detailed Description
The present invention will be described in more detail with reference to examples, but the present invention is not limited to the examples.
Example 1
(1) Pretreatment: selecting fresh mature semen Ginkgo, removing shell, cutting half along long axis, and removing endothelium and inner core;
(2) drying and crushing: baking the nutlet segments at 45 ℃ for 4 hours, and crushing to 40 meshes;
(3) preparing materials and adjusting water: adding 4 ‰ citric acid into nut powder, mixing at low speed (5 rpm) for 2 min, adding purified water, adjusting water to 15%, mixing at high speed (200 rpm) for 4 min, and packaging in self-sealing bag at 4-7 deg.C for 12 h;
(4) preparing an ethanol extract of ginkgo leaves: taking 70% ethanol water solution, and mixing the ethanol water solution according to a solid-to-liquid ratio of 1: soaking folium Ginkgo in 25g/ml ethanol water solution for extraction at 80 deg.C for 100min, vacuum drying at 45 deg.C, pulverizing, and sieving with 60 mesh sieve;
(5) extruding and puffing: a double-screw extruder is selected for puffing processing, the temperatures of a conveying section, a shearing section and a melting section of the extruder are respectively set to be 40 ℃, 120 ℃ and 145 ℃, the rotating speed of the screw is set to be 15 rpm, the feeding speed is set to be 5 kg/h, the aperture of a die orifice is 3 mm, the shape can be selected from circular, pentagonal and regular triangular, and the rotary cutting speed of a cutter is 6 rpm. Adding 5 per mill ammonium bicarbonate and 10% folium Ginkgo ethanol extract in weight parts into the concoction prepared in step (3), mixing at 150 rpm for 4 min, placing in a double screw extruder, and extruding and puffing to obtain extrudate;
(6) and (3) hot air drying: drying the extrudate with hot air at 60 deg.C and 50% relative humidity for 15 min;
(7) crushing and cooling: crushing the dried extrudate, sieving with a 60-mesh sieve, and cooling the sieved substance at an ambient temperature of 25 ℃ and a relative humidity of 70% for 30 min;
(8) and (3) inspecting and packaging: and sealing the product which is free of agglomeration and has golden color with a plastic bag to obtain a finished product.
Example 2
(1) Pretreatment: selecting fresh mature semen Ginkgo, removing shell, cutting into halves along long axis, and removing endothelium and inner core.
(2) Drying and crushing: baking the nut pieces at 60 deg.C for 2 hr, and pulverizing to 100 mesh.
(3) Preparing materials and adjusting water: adding 12 per mill citric acid into semen Ginkgo powder, mixing at low speed (20 rpm) for 5 min, adding purified water to 25%, mixing at high speed (500 rpm) for 8 min, packaging in a self-sealing bag, and placing in a refrigerator at 4-7 deg.C for 12 hr;
(4) preparing an ethanol extract of ginkgo leaves: taking 80% ethanol water solution, and mixing the ethanol water solution according to a solid-to-liquid ratio of 1: soaking folium Ginkgo in 15g/ml ethanol water solution for extraction at 70 deg.C for 80min, vacuum drying at 45 deg.C, pulverizing, and sieving with 60 mesh sieve;
(5) extruding and puffing: selecting a double-screw extruder for puffing, setting the temperatures of a conveying section, a shearing section and a melting section of the extruder to be 95 ℃, 165 ℃ and 195 ℃, setting the rotating speed of the screw to be 25 rpm, setting the feeding speed to be 10 kg/h, setting the aperture of a die opening to be 5 mm, selecting the shapes of a circle, a pentagram and a regular triangle, setting the rotary cutting speed of a cutter to be 15 rpm, adding 10 per mill of ammonium bicarbonate and 6 percent of ginkgo leaf ethanol extract in parts by weight into the blend prepared in the step (3), mixing at a high speed of 500 rpm for 8 min, placing the blend in the double-screw extruder for extruding and puffing to obtain an extrudate;
(6) and (3) hot air drying: drying the extrudate with hot air at 80 deg.C and 70% relative humidity for 30 min;
(7) crushing and cooling: crushing the dried extrudate, sieving with a 100-mesh sieve, and cooling the sieved substance at an ambient temperature of 25 ℃ and a relative humidity of 75% for 60 min;
(8) and (3) inspecting and packaging: and sealing the product which is free of agglomeration and has golden color with a plastic bag to obtain a finished product.
Example 3
(1) Pretreatment: selecting fresh mature semen Ginkgo, removing shell, cutting half along long axis, removing endothelium and inner core;
(2) drying and crushing: baking the nutlet segments at 50 ℃ for 3 h, and crushing to 80 meshes;
(3) blending and water mixing: adding 8 ‰ citric acid into semen Ginkgo powder, mixing at low speed (15 rpm) for 4 min, adding purified water to 20%, mixing at high speed (300 rpm) for 4 min, packaging in self-sealing bag, and refrigerating at 4-7 deg.C for 12 h;
(4) preparing an ethanol extract of ginkgo leaves: taking an ethanol water solution with the concentration of 85%, and mixing the ethanol water solution with the solid-to-liquid ratio of 1: soaking folium Ginkgo in 20g/ml ethanol water solution for extraction at 80 deg.C for 90min, vacuum drying at 45 deg.C, pulverizing, and sieving with 60 mesh sieve;
(5) extruding and puffing: a double-screw extruder is selected for puffing processing, the temperatures of a conveying section, a shearing section and a melting section of the extruder are respectively set to 65 ℃, 135 ℃ and 170 ℃, the screw rotating speed is set to 20rpm, the feeding speed is set to 7.5 kg/h, the aperture of a die orifice is 4 mm, and the shape can be circular, pentagonal or regular triangular; the rotary cutting speed of the cutter is 10 rpm; and (3) adding 8 per mill of ammonium bicarbonate and 8% of ginkgo leaf ethanol extract in parts by weight into the blend prepared in the step (3), mixing for 4 min at a high speed (300 rpm), and extruding and puffing according to the conditions to obtain a rod-shaped extrudate.
(6) And (3) hot air drying: and (3) drying the extrudate by hot air at the temperature of 70 ℃ and the relative humidity of 60% for 25 min.
(7) Crushing and cooling: pulverizing the dried extrudate, sieving with 80 mesh sieve, and cooling the dried extrudate at 25 deg.C and 72% relative humidity for 45 min;
(8) and (3) inspecting and packaging: and sealing the product which is free of agglomeration and has golden color with a plastic bag to obtain a finished product.
Directly grinding semen Ginkgo and folium Ginkgo into powder as comparison, the product index is shown in Table 1:
TABLE 1 product index
| Detecting the index | Control | Example 1 | Example 2 | Example 3 |
| Total Flavonoids content (mg/g) | 42.8 | 32.2 | 31.5 | 31.8 |
| Ginkgolic acid content (mg/kg) | 215.6 | 4.5 | 5 | 4.8 |
| Moisture content (%) | 15 | 7.8 | 7.2 | 7.5 |
| Reconstitution property | Is poor | Is better | Is preferably used | Is preferably used |
| Flavor (I) and flavor (II) | Slightly smelly | Strong fragrance | Burnt fragrance | Burnt fragrance |
| Color | Light yellow | Yellow colour | Golden yellow colour | Golden yellow colour |
The ginkgolic acid, total flavone content, product moisture content, and product reconstitution and organoleptic properties of the 1 control and 3 example expanded ginkgo powders are shown in table 1. As can be seen from the table 1, after the ginkgo nut and the ginkgo leaf are extruded and puffed, the content of ginkgoic acid is obviously reduced, but the content of total flavone is not obviously reduced, which shows that the extruding and puffing process can degrade ginkgoic acid to the maximum extent while effectively protecting flavonoid substances from being degraded, and effectively improves the quality performance and the safety level of products. Compared with the original ginkgo powder, the product appearance, the reconstitution property and the flavor are greatly improved.
The gingko puffed powder produced by the invention has high nutritive value, uniform powder particles, luster, special gingko fragrance, convenient brewing and eating, pure taste, fineness and lubrication, no caking during brewing, wide application prospect and wide application prospect, and can be used for manufacturing various foods; but also effectively improves the production efficiency of the ginkgo powder, and has low cost, little waste and no waste.
Claims (4)
1. The processing method of the gingko puffed powder is characterized by comprising the following specific steps of:
(1) pretreatment: selecting fresh mature fruit kernels, removing shells, cutting into halves, removing inner skins and inner cores to obtain nutlets;
(2) drying and crushing: drying the kernel pieces obtained in the step (1) at 45-60 ℃ for 2-4 hours, and crushing to 40-100 meshes to obtain kernel powder;
(3) blending and water mixing: adding 4-12 per mill citric acid in parts by weight into nut powder, mixing in a flour mixer at a low speed of 5-20 rpm for 2-5 min, adding purified water to adjust the water content to 15% -25%, and mixing at a high speed of 150-500 rpm for 4-8 min;
(4) extruding and puffing: adding 5-10 per mill of sodium bicarbonate and 6-10% of folium ginkgo ethanol extract into the blend prepared in the step (3), and mixing at a high speed of 150-500 rpm for 4-8 min; then placing the mixture into a double-screw extruder for extrusion and puffing to obtain a rod-shaped extrudate;
(5) and (3) hot air drying: drying the extrudate by hot air, wherein the temperature of the hot air is 60-80 ℃, the relative humidity is 50-70%, and the drying time is 15-30 min;
(6) crushing and cooling: crushing the dried extrudate, sieving the crushed extrudate with a 60-100-mesh sieve, taking undersize products, and cooling the undersize products at the ambient temperature of 25 ℃ and the relative humidity of 70-75% to obtain ginkgo puffing powder;
preparing the ginkgo leaf ethanol extract: taking 70-85% ethanol water solution, and mixing the ethanol water solution according to a solid-liquid ratio of 1: immersing the ginkgo leaves 15-25 g/ml into an ethanol water solution for extraction, wherein the extraction time is 80-100 min, the extraction temperature is 70-80 ℃, and then carrying out vacuum drying at 45 ℃, crushing and sieving by a 60-mesh sieve.
2. The method for processing expanded ginkgo powder according to claim 1, wherein the expanded ginkgo powder is prepared by the following steps: setting conditions of the double-screw extruder in the step (4): the temperatures of the conveying section, the shearing section and the melting section of the extruder are respectively set to be 40-95 ℃, 120-165 ℃ and 145-195 ℃, the screw rotating speed is set to be 15-25 rpm, the feeding speed is set to be 5-10 kg/h, the aperture of a die opening is 3-5 mm, and the rotary cutting speed of a cutter is 12-20 rpm.
3. The method for processing expanded ginkgo powder according to claim 1, wherein the expanded ginkgo powder is prepared by the following steps: and (1) cutting the fruit core into halves along the long axis.
4. The method for processing expanded ginkgo powder according to claim 1, wherein the expanded ginkgo powder is prepared by the following steps: and (4) packaging the sample prepared in the step (3) in a self-sealing bag, and placing the self-sealing bag in a refrigerator at the temperature of 4-7 ℃ for 12 hours for later use.
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Application publication date: 20190426 Assignee: JIANGSU BIHAO FOOD Co.,Ltd. Assignor: HUAIYIN INSTITUTE OF TECHNOLOGY Contract record no.: X2023980049305 Denomination of invention: A processing method for ginkgo puffed powder Granted publication date: 20220823 License type: Common License Record date: 20231203 |