CN110663919A - Preparation method of ginkgo composite breakfast powder suitable for middle-aged and elderly people - Google Patents
Preparation method of ginkgo composite breakfast powder suitable for middle-aged and elderly people Download PDFInfo
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- CN110663919A CN110663919A CN201911184025.0A CN201911184025A CN110663919A CN 110663919 A CN110663919 A CN 110663919A CN 201911184025 A CN201911184025 A CN 201911184025A CN 110663919 A CN110663919 A CN 110663919A
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- ginkgo
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- 235000008100 Ginkgo biloba Nutrition 0.000 title claims abstract description 133
- 235000011201 Ginkgo Nutrition 0.000 title claims abstract description 131
- 239000000843 powder Substances 0.000 title claims abstract description 87
- 235000021152 breakfast Nutrition 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 241000218628 Ginkgo Species 0.000 title claims abstract 28
- 239000002131 composite material Substances 0.000 title claims description 19
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- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 claims description 5
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- 239000001509 sodium citrate Substances 0.000 claims description 5
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 5
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 5
- 239000000811 xylitol Substances 0.000 claims description 5
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 5
- 229960002675 xylitol Drugs 0.000 claims description 5
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- 240000008042 Zea mays Species 0.000 claims description 4
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 4
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 4
- 239000007864 aqueous solution Substances 0.000 claims description 4
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- 244000194101 Ginkgo biloba Species 0.000 abstract description 119
- 229920002472 Starch Polymers 0.000 abstract description 5
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- 239000013543 active substance Substances 0.000 description 2
- MOLPUWBMSBJXER-YDGSQGCISA-N bilobalide Chemical compound O([C@H]1OC2=O)C(=O)[C@H](O)[C@@]11[C@@](C(C)(C)C)(O)C[C@H]3[C@@]21CC(=O)O3 MOLPUWBMSBJXER-YDGSQGCISA-N 0.000 description 2
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- YXHVCZZLWZYHSA-UHFFFAOYSA-N (Z)-6-[8-pentadecenyl]salicylic acid Natural products CCCCCCC=CCCCCCCCC1=CC=CC(O)=C1C(O)=O YXHVCZZLWZYHSA-UHFFFAOYSA-N 0.000 description 1
- YLKVIMNNMLKUGJ-UHFFFAOYSA-N 3-Delta8-pentadecenylphenol Natural products CCCCCCC=CCCCCCCCC1=CC=CC(O)=C1 YLKVIMNNMLKUGJ-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000218631 Coniferophyta Species 0.000 description 1
- YXHVCZZLWZYHSA-FPLPWBNLSA-N Ginkgoic acid Chemical compound CCCCCC\C=C/CCCCCCCC1=CC=CC(O)=C1C(O)=O YXHVCZZLWZYHSA-FPLPWBNLSA-N 0.000 description 1
- 208000002720 Malnutrition Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 239000012670 alkaline solution Substances 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 235000007215 black sesame Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
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- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
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- 238000005516 engineering process Methods 0.000 description 1
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- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
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- 230000004048 modification Effects 0.000 description 1
- 208000015380 nutritional deficiency disease Diseases 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 231100000572 poisoning Toxicity 0.000 description 1
- 230000000607 poisoning effect Effects 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
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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
- A23L25/30—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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- 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)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Cereal-Derived Products (AREA)
Abstract
A preparation method of gingko compound breakfast powder suitable for middle-aged and elderly people comprises the following steps: (1) the method comprises the steps of (1) gingko pretreatment, (2) black rice pretreatment, (3) puffing processing, (4) red date pretreatment, (5) superfine grinding, (6) blending, and (7) drying and packaging. The gingko and black rice are extruded and puffed to gelatinize starch and facilitate digestion and absorption. The high temperature generated during extrusion can volatilize toxic components in the ginkgo, simplify the pretreatment step of the ginkgo and solve the problem that people cannot eat a large amount of ginkgo.
Description
Technical Field
The invention belongs to the technical field of food processing, and relates to a preparation method of ginkgo composite breakfast powder suitable for middle-aged and elderly people.
Background
With the progress of society and the rapid development of economy, more and more breakfast products appear on the dining tables of people, from the traditional black sesame paste to the current milk, bread, biscuits and the like. However, these breakfast products are not well suited for the elderly, as the nutrition they provide is not very complete and may cause malnutrition in the elderly. Therefore, there is a need to develop a breakfast powder which is suitable for middle-aged and elderly people and can provide sufficient nutrition for middle-aged and elderly people.
Ginkgo is a gymnosperm, which is one of the unique ancient and precious tree species in China and is called as "activating stone". The ginkgo tree has no fruit, the ginkgo fruit is actually the seed of ginkgo, and the ginkgo fruit is also called ginkgo, and is one of famous dry fruits in China. The gingko nut has rich nutrition, contains protein, starch, vitamins, calcium, potassium, selenium and other elements, and is taken as a good product for preserving health and prolonging life. It is worth mentioning that the ginkgo also contains physiologically active substances, such as flavone, ginkgol and the like, and the flavone has the functions of reducing blood pressure, reducing blood viscosity, eliminating free radicals, improving memory and the like; the bilobalide has strong inhibition effect on carcinogenic factors and has certain curative effect on leukemia, tumor and the like; the phenolic substances have antibacterial and anti-inflammatory effects. Therefore, the ginkgo biloba is very suitable for the middle-aged and the elderly to eat.
For a long time, toxic components such as ginkgolic acid contained in ginkgo can cause poisoning and even endanger life after being eaten excessively. Therefore, the development and utilization of ginkgo resources are limited. To date, ginkgo biloba is mainly used for cooking or as a medicine, and the development of food products using it is essentially blank. However, ginkgo has rich nutrition and health care components, and is a raw material very suitable for making breakfast powder.
Disclosure of Invention
The invention aims to provide a preparation method of ginkgo composite breakfast powder suitable for middle-aged and elderly people.
In order to achieve the above objects and other related objects, the present invention provides the following technical solutions: a preparation method of ginkgo composite breakfast powder suitable for middle-aged and elderly people comprises the following steps:
step 1: removing shells of semen Ginkgo, cleaning, draining off water, packaging into plastic bag, vacuumizing, sealing, and performing ultrahigh pressure treatment on vacuum-packaged semen Ginkgo;
step 2: mixing the ginkgo nuts subjected to ultrahigh pressure treatment with purified water according to the mass ratio of 1:1-3 to obtain a mixed solution, adding 8-10% of the total mass of the mixed solution and 0.3% of NaOH aqueous solution, heating to 88-93 ℃, keeping the temperature for 3-5min, taking out the ginkgo nuts from the mixed solution, and draining off surface liquid for later use;
and step 3: mixing the ginkgo nuts obtained in the step 3 with purified water according to the mass ratio of 1:4-6, then carrying out ultrasonic cleaning, and taking out the ginkgo nuts for later use after the ultrasonic cleaning is finished;
and 4, step 4: placing the ginkgo nuts subjected to ultrasonic cleaning into a steam blanching machine, treating the ginkgo nuts with saturated steam at the temperature of 105-115 ℃ for 120-180 seconds, then washing the ginkgo nuts with purified water, and removing the skins to obtain ginkgo nuts;
and 5: placing the peeled ginkgo nut into a vacuum drying box, and drying the ginkgo nut until the water content is less than or equal to 20 percent under the conditions that the temperature is 50-60 ℃ and the vacuum gauge pressure is-0.08 to-0.10 Mpa; then coarsely crushing the ginkgo nuts to 20-30 meshes to obtain ginkgo nut coarse powder;
step 6: putting black rice into a vacuum drying oven, and drying at the temperature of 50-60 ℃ and the vacuum gauge pressure of-0.08 to-0.10 Mpa until the water content is less than or equal to 5 percent; then, coarsely grinding the black rice to 20-30 meshes to obtain black rice coarse powder for later use;
and 7: uniformly mixing the ginkgo nut coarse powder and the black rice coarse powder according to the mass ratio of 4-6: 3; then extruding and puffing the mixed material to obtain a mixed puffed material of ginkgo and black rice;
and 8: removing core of fructus Jujubae, placing into vacuum drying oven, and drying at 50-60 deg.C under vacuum gauge pressure of-0.08 to-0.10 Mpa until water content is less than or equal to 5%; then, coarsely crushing the red dates to 20-30 meshes to obtain red date coarse powder for later use;
and step 9: crushing the red date coarse powder into material with the particle size of 300-; the mixed and puffed materials of the ginkgo and the black rice are crushed to the particle size of 300-500 meshes by an ultrafine crusher to obtain the mixed and puffed ultrafine powder of the ginkgo and the black rice for later use.
Step 10: adding 40-50 parts by weight of mixed puffed superfine powder of ginkgo and black rice, 20-25 parts by weight of soybean protein powder, 20-25 parts by weight of superfine powder of red date, 3-5 parts by weight of isomaltooligosaccharide, 3-5 parts by weight of fructo-oligosaccharide, 5-10 parts by weight of xylitol, 1-1.5 parts by weight of konjac powder, 1-1.5 parts by weight of pectin, 0.5 part by weight of sodium ascorbate, 0.25-0.50 part by weight of sodium citrate and 0.15-0.25 part by weight of tea polyphenol into a three-dimensional mixer, and uniformly mixing;
step 11: and (3) putting the blended materials into a vacuum drying oven, drying the materials at the temperature of 50-60 ℃ and under the condition of vacuum gauge pressure of-0.08 to-0.10 Mpa until the water content is less than or equal to 5 percent, and then filling nitrogen into the vacuum drying oven to finish packaging to obtain the composite nutritional breakfast powder product.
The preferable technical scheme is as follows: the process conditions of the ultrahigh pressure treatment are as follows: under the condition of 2-25 ℃, water is used as a pressure medium, and the ultrahigh pressure treatment is carried out under 350-.
The preferable technical scheme is that the screw rotation speed is 10-20Hz, the extrusion and expansion temperature is 130-150 ℃, the feeding speed is 60 ~ 120g/min, and the material at the outlet is collected to obtain the mixed and expanded material of the gingko purple corn.
The preferable technical scheme is as follows: the technological parameters of ultrasonic cleaning are as follows: the ultrasonic frequency is 25-35KHz, and the power density is 0.3-0.5w/cm2The cleaning time is 15-30 min.
Due to the application of the technical scheme, compared with the prior art, the invention has the advantages that:
1. the gingko and black rice are extruded and puffed to gelatinize starch and facilitate digestion and absorption. The high temperature generated during extrusion can volatilize toxic components in the ginkgo, simplify the pretreatment step of the ginkgo and solve the problem that people cannot eat a large amount of ginkgo.
2. The invention enriches the development of ginkgo products, and for a long time, ginkgo is mainly used as cooking food and traditional Chinese medicine, the added value of the product is not high, and deep processing products are few. The invention utilizes the ginkgo nuts to prepare the breakfast powder, fills the blank of deep processing products of the ginkgo nuts and develops a new field of application of the ginkgo nuts.
3. The invention endows the product with health care efficacy, fully utilizes the efficacy of physiologically active substances in the ginkgo, the black rice, the red dates and the fructo-oligosaccharide, exerts the nutrition and health care functions thereof, is beneficial to human health, will benefit the middle-aged and the elderly and has far-reaching significance.
Detailed Description
The following description of the embodiments of the present invention is provided for illustrative purposes, and other advantages and effects of the present invention will become apparent to those skilled in the art from the present disclosure.
Example 1: preparation method of ginkgo composite breakfast powder suitable for middle-aged and elderly people
In order to improve the utilization rate of the gingko and increase the added value of the gingko, the gingko and the black rice are extruded and puffed by an extrusion and puffing technology, soybean protein powder, red dates, fructo-oligosaccharide and the like are supplemented, toxic ingredients in the gingko can be removed by high temperature in the extrusion and puffing treatment process, and meanwhile, raw starch in the gingko and the black rice is changed into mature starch, so that the digestion and absorption of a human body are facilitated; the soybean protein powder and the red dates can provide sufficient protein, vitamin and other nutritional ingredients for human bodies; the addition of fructo-oligosaccharide can reduce the pH value of intestinal environment, reduce the generation of toxin in intestinal tract, and improve the intestinal health of human body. Therefore, the breakfast powder is an instant food suitable for middle-aged and elderly people.
Comprises the following steps.
(1) Ginkgo pretreatment
The ginkgo is fresh, mature and pest-free ginkgo fruits.
And (4) ultrahigh pressure treatment. Removing shell of semen Ginkgo, cleaning, draining water, packaging into food grade plastic bag, vacuum packaging under vacuum gauge pressure of-0.095 MPa, and heat sealing, placing the vacuum packaged semen Ginkgo in food ultrahigh pressure treatment equipment, treating with water as pressure medium at 15 deg.C under 420MPa and maintaining for 7 min.
Soaking in hot alkaline solution. Mixing the ginkgo subjected to ultrahigh pressure treatment with food-grade purified water according to the mass ratio of 1:2, adding 0.3 mass percent NaOH solution accounting for 9 mass percent of the total mass, rapidly heating to 90 ℃, keeping the temperature for 4min, taking out the ginkgo from the mixed solution, and draining the surface liquid for later use.
And (4) ultrasonic cleaning. Mixing semen Ginkgo soaked in hot alkali solution with food-grade purified water at a mass ratio of 1:5, placing in ultrasonic environment, maintaining ultrasonic frequency at 30KHz and power density at 0.4w/cm2Treating for 20min, and taking out semen Ginkgo.
Removing the gingko peel. Placing the ultrasonically cleaned semen Ginkgo in steam blanching equipment, sealing with 110 deg.C saturated steam for 150s, washing with food-grade purified water, and removing skin to obtain semen Ginkgo.
Vacuum drying at low temperature and coarse pulverizing. Placing the peeled ginkgo nut into a vacuum drying device, and drying at the temperature of 55 ℃ and the vacuum gauge pressure of-0.09 MPa until the water content is 20%; then coarsely grinding the ginkgo nut to 20-30 meshes to obtain ginkgo coarse powder for later use.
(2) Pretreatment of black rice
And (6) color selection. The selected black rice is obtained by removing impurities and particles with irregular color and luster from the black rice raw material by adopting a CCD color sorting device. The color recognition precision of the CCD color sorting equipment is 0.01-0.02 mm.
Drying and coarse grinding. Placing the selected black rice into a vacuum drying device, and drying at 55 ℃ under the vacuum gauge pressure of-0.089 MPa until the water content is 5%; then, the black rice is coarsely ground into 25 meshes to obtain black rice coarse powder for later use.
(3) Puffing process
Uniformly mixing the ginkgo coarse powder and the black rice coarse powder according to the mass ratio of 5:3, putting the ginkgo coarse powder and the black rice coarse powder into screw extrusion puffing equipment at a uniform speed, controlling the rotating speed of a screw to be 15Hz, the extrusion puffing temperature to be 140 ℃ and the feeding speed to be 90g/min, and collecting outlet materials to obtain the mixed puffing material of the ginkgo and the black rice.
(4) Red date pretreatment
Removing core of fructus Jujubae, placing into vacuum drying equipment, and drying at 55 deg.C under vacuum gauge pressure of-0.09 MPa until water content is 5%; and coarsely crushing the red dates to 25 meshes to obtain red date coarse powder for later use.
(5) Micronizing
And (3) crushing the red date coarse powder into a material with average particles of 400 meshes by using an ultrafine crushing device to obtain red date ultrafine powder for later use.
The mixed and puffed materials of the ginkgo and the black rice are crushed into the average particle of the materials to be 400 meshes by an ultrafine crushing device to obtain the mixed and puffed ultrafine powder of the ginkgo and the black rice for later use.
(6) Blending
The blending formula comprises: 45 parts of mixed puffed superfine powder of ginkgo and black rice, 22 parts of soybean protein powder, 23 parts of superfine powder of red date, 4 parts of isomaltooligosaccharide, 4 parts of fructo-oligosaccharide, 7 parts of xylitol, 1.2 parts of konjac powder, 1.2 parts of pectin, 0.5 part of sodium ascorbate, 0.4 part of sodium citrate and 0.2 part of tea polyphenol. Adding the materials into a three-dimensional mixer according to a blending formula, and fully and uniformly mixing.
(7) Drying and packaging
And (3) placing the blended materials into vacuum drying equipment, and drying the materials at the temperature of 55 ℃ under the vacuum gauge pressure of-0.09 MPa until the water content is equal to 5%.
And conveying the dried powdery material to filling equipment in a vacuum mode, and filling the powdery material in a nitrogen filling mode to finish packaging, wherein the packaging mode is a metal tank or a high oxygen and high water resistance plastic bag. And (5) after packaging, obtaining the ginkgo composite breakfast powder product.
The breakfast powder product takes ginkgo, black rice, red dates, soybean protein and the like as main materials, does not contain sucrose, is rich in oligosaccharide, and is suitable for middle-aged and elderly people to eat.
Example 2: preparation method of ginkgo composite breakfast powder suitable for middle-aged and elderly people
A preparation method of ginkgo composite breakfast powder suitable for middle-aged and elderly people comprises the following steps:
step 1: removing shells of semen Ginkgo, cleaning, draining off water, packaging into plastic bag, vacuumizing, sealing, and performing ultrahigh pressure treatment on vacuum-packaged semen Ginkgo;
step 2: mixing the ginkgo nuts subjected to ultrahigh pressure treatment with purified water according to the mass ratio of 1:1 to obtain a mixed solution, adding a 0.3 mass percent NaOH aqueous solution accounting for 8 mass percent of the total mass of the mixed solution, heating to 88 ℃, keeping the temperature for 3min, taking out the ginkgo nuts from the mixed solution, and draining surface liquid for later use;
and step 3: mixing the ginkgo nuts obtained in the step 3 with purified water according to the mass ratio of 1:4, then carrying out ultrasonic cleaning, and taking out the ginkgo nuts for later use after the ultrasonic cleaning is finished;
and 4, step 4: placing the ultrasonically cleaned ginkgo nut into a steam blanching machine, treating for 120s by saturated steam with the temperature of 105 ℃, then washing the ginkgo nut by purified water, and removing the skin to obtain ginkgo nut;
and 5: placing the peeled semen Ginkgo in a vacuum drying oven, and drying at 50 deg.C under-0.08 Mpa until the water content is 18%; then coarsely crushing the ginkgo nuts to 20 meshes to obtain ginkgo nut coarse powder;
step 6: putting fructus Zizaniae Caduciflorae into vacuum drying oven, and drying at 50 deg.C under vacuum gauge pressure of-0.08 Mpa until water content is 4.32%; then, coarsely grinding the black rice to 20 meshes to obtain black rice coarse powder for later use;
and 7: uniformly mixing the ginkgo nut coarse powder and the black rice coarse powder according to the mass ratio of 4: 3; then extruding and puffing the mixed material to obtain a mixed puffed material of ginkgo and black rice;
and 8: removing core of fructus Jujubae, placing into vacuum drying oven, and drying at 50 deg.C under vacuum gauge pressure of-0.08 Mpa until water content is 3.35%; then, coarsely crushing the red dates to 20 meshes to obtain red date coarse powder for later use;
and step 9: crushing the red date coarse powder into a material with the particle size of 300 meshes by using an ultrafine crusher to obtain red date ultrafine powder; the mixed puffed material of the ginkgo and the black rice is crushed to 300 meshes by an ultrafine crusher to obtain mixed puffed ultrafine powder of the ginkgo and the black rice for later use.
Step 10: adding 40 parts by weight of mixed puffed superfine powder of ginkgo and black rice, 20 parts by weight of soybean protein powder, 20 parts by weight of superfine powder of red date, 3 parts by weight of isomaltooligosaccharide, 3 parts by weight of fructo-oligosaccharide, 5 parts by weight of xylitol, 1 part by weight of konjac powder, 1 part by weight of pectin, 0.5 part by weight of sodium ascorbate, 0.25 part by weight of sodium citrate and 0.15 part by weight of tea polyphenol into a three-dimensional mixer, and uniformly mixing;
step 11: and (3) putting the blended materials into a vacuum drying oven, drying at the temperature of 50 ℃ and under the condition of vacuum gauge pressure of-0.08 Mpa until the water content is equal to 4.5%, and then packaging in a nitrogen filling canning mode to obtain the composite nutritional breakfast powder product.
The preferred embodiment is: the process conditions of the ultrahigh pressure treatment are as follows: treating at 2 deg.C under 350MPa with water as pressure medium and 5min for holding pressure.
The preferred embodiment is: the screw rotating speed is 10Hz, the extrusion puffing temperature is 130 ℃, the feeding speed is 60g/min, and the outlet material is collected to obtain the mixed puffing material of the gingko purple corn.
The preferred embodiment is: the technological parameters of ultrasonic cleaning are as follows: the ultrasonic frequency is 25KHz, and the power density is 0.3w/cm2The cleaning time is 15 min.
Example 3: preparation method of ginkgo composite breakfast powder suitable for middle-aged and elderly people
A preparation method of ginkgo composite breakfast powder suitable for middle-aged and elderly people comprises the following steps:
step 1: removing shells of semen Ginkgo, cleaning, draining off water, packaging into plastic bag, vacuumizing, sealing, and performing ultrahigh pressure treatment on vacuum-packaged semen Ginkgo;
step 2: mixing the ginkgo nuts subjected to ultrahigh pressure treatment with purified water according to the mass ratio of 1: 3 to obtain a mixed solution, adding a 0.3 mass percent NaOH aqueous solution accounting for 10 mass percent of the total mass of the mixed solution, heating to 93 ℃, keeping the temperature for 5min, taking out the ginkgo nuts from the mixed solution, and draining surface liquid for later use;
and step 3: mixing the ginkgo nuts obtained in the step 3 with purified water according to the mass ratio of 1:6, then carrying out ultrasonic cleaning, and taking out the ginkgo nuts for later use after the ultrasonic cleaning is finished;
and 4, step 4: placing the ultrasonically cleaned ginkgo nut into a steam blanching machine, treating with saturated steam at 115 ℃ for 180s, then washing the ginkgo nut with purified water, and removing the skin to obtain ginkgo nut;
and 5: placing peeled semen Ginkgo in vacuum drying oven, and drying at 60 deg.C under-0.10 Mpa until water content is 15%; then coarsely crushing the ginkgo nuts to 30 meshes to obtain ginkgo nut coarse powder;
step 6: putting fructus Zizaniae Caduciflorae into vacuum drying oven, and drying at 60 deg.C under vacuum gauge pressure of-0.10 Mpa until the water content is 3.7%; then, coarsely crushing the black rice to 30 meshes to obtain black rice coarse powder for later use;
and 7: uniformly mixing the ginkgo nut coarse powder and the black rice coarse powder according to the mass ratio of 4-6: 3; then extruding and puffing the mixed material to obtain a mixed puffed material of ginkgo and black rice;
and 8: removing core of fructus Jujubae, placing into vacuum drying oven, and drying at 60 deg.C under vacuum gauge pressure of-0.10 Mpa until water content is 4.5%; then, coarsely crushing the red dates to 30 meshes to obtain red date coarse powder for later use;
and step 9: crushing the red date coarse powder into a material with the particle size of 500 meshes by using an ultrafine crusher to obtain red date ultrafine powder; the mixed puffed material of the ginkgo and the black rice is crushed to the particle size of 500 meshes by an ultrafine crusher to obtain the mixed puffed ultrafine powder of the ginkgo and the black rice for later use.
Step 10: adding 50 parts by weight of mixed puffed superfine powder of ginkgo and black rice, 25 parts by weight of soybean protein powder, 25 parts by weight of superfine powder of red date, 5 parts by weight of isomaltooligosaccharide, 5 parts by weight of fructo-oligosaccharide, 10 parts by weight of xylitol, 1.5 parts by weight of konjac powder, 1.5 parts by weight of pectin, 0.5 part by weight of sodium ascorbate, 0.50 part by weight of sodium citrate and 0.25 part by weight of tea polyphenol into a three-dimensional mixer, and uniformly mixing;
step 11: and (3) putting the blended materials into a vacuum drying oven, drying at the temperature of 60 ℃ under the condition of vacuum gauge pressure of-0.10 Mpa until the water content is equal to 4%, and then packaging in a nitrogen filling canning mode to obtain the composite nutritional breakfast powder product.
The preferred embodiment is: the process conditions of the ultrahigh pressure treatment are as follows: under the condition of 25 ℃, water is used as a pressure medium, 500MPa ultrahigh pressure treatment is adopted, and the pressure maintaining time is 10 min.
The preferred embodiment is: the rotating speed of the screw is 20Hz, the extrusion and expansion temperature is 150 ℃, the feeding speed is 120g/min, and the outlet material is collected to obtain the mixed and expanded material of the gingko purple corn.
The preferred embodiment is: the technological parameters of ultrasonic cleaning are as follows: the ultrasonic frequency is 35KHz, and the power density is 0.5w/cm2The cleaning time is 30 min.
The foregoing is illustrative of the preferred embodiment of the present invention and is not to be construed as limiting thereof in any way, and any modifications or variations thereof that fall within the spirit of the invention are intended to be included within the scope thereof.
Claims (4)
1. A preparation method of ginkgo composite breakfast powder suitable for middle-aged and elderly people is characterized by comprising the following steps: comprises the following steps:
step 1: removing shells of semen Ginkgo, cleaning, draining off water, packaging into plastic bag, vacuumizing, sealing, and performing ultrahigh pressure treatment on vacuum-packaged semen Ginkgo;
step 2: mixing the ginkgo nuts subjected to ultrahigh pressure treatment with purified water according to the mass ratio of 1:1-3 to obtain a mixed solution, adding 8-10% of the total mass of the mixed solution and 0.3% of NaOH aqueous solution, heating to 88-93 ℃, keeping the temperature for 3-5min, taking out the ginkgo nuts from the mixed solution, and draining off surface liquid for later use;
and step 3: mixing the ginkgo nuts obtained in the step 3 with purified water according to the mass ratio of 1:4-6, then carrying out ultrasonic cleaning, and taking out the ginkgo nuts for later use after the ultrasonic cleaning is finished;
and 4, step 4: placing the ginkgo nuts subjected to ultrasonic cleaning into a steam blanching machine, treating the ginkgo nuts with saturated steam at the temperature of 105-115 ℃ for 120-180 seconds, then washing the ginkgo nuts with purified water, and removing the skins to obtain ginkgo nuts;
and 5: placing the peeled ginkgo nut into a vacuum drying box, and drying the ginkgo nut until the water content is less than or equal to 20 percent under the conditions that the temperature is 50-60 ℃ and the vacuum gauge pressure is-0.08 to-0.10 Mpa; then coarsely crushing the ginkgo nuts to 20-30 meshes to obtain ginkgo nut coarse powder;
step 6: putting black rice into a vacuum drying oven, and drying at the temperature of 50-60 ℃ and the vacuum gauge pressure of-0.08 to-0.10 Mpa until the water content is less than or equal to 5 percent; then, coarsely grinding the black rice to 20-30 meshes to obtain black rice coarse powder for later use;
and 7: uniformly mixing the ginkgo nut coarse powder and the black rice coarse powder according to the mass ratio of 4-6: 3; then extruding and puffing the mixed material to obtain a mixed puffed material of ginkgo and black rice;
and 8: removing core of fructus Jujubae, placing into vacuum drying oven, and drying at 50-60 deg.C under vacuum gauge pressure of-0.08 to-0.10 Mpa until water content is less than or equal to 5%; then, coarsely crushing the red dates to 20-30 meshes to obtain red date coarse powder for later use;
and step 9: crushing the red date coarse powder into material with the particle size of 300-; crushing the mixed and puffed materials of the ginkgo and the black rice by using an ultrafine crusher to obtain the mixed and puffed ultrafine powder of the ginkgo and the black rice with the particle size of 300-500 meshes for later use;
step 10: adding 40-50 parts by weight of mixed puffed superfine powder of ginkgo and black rice, 20-25 parts by weight of soybean protein powder, 20-25 parts by weight of superfine powder of red date, 3-5 parts by weight of isomaltooligosaccharide, 3-5 parts by weight of fructo-oligosaccharide, 5-10 parts by weight of xylitol, 1-1.5 parts by weight of konjac powder, 1-1.5 parts by weight of pectin, 0.5 part by weight of sodium ascorbate, 0.25-0.50 part by weight of sodium citrate and 0.15-0.25 part by weight of tea polyphenol into a three-dimensional mixer, and uniformly mixing;
step 11: and (3) putting the blended materials into a vacuum drying oven, drying the materials at the temperature of 50-60 ℃ and under the condition of vacuum gauge pressure of-0.08 to-0.10 Mpa until the water content is less than or equal to 5 percent, and then filling nitrogen into the vacuum drying oven to finish packaging to obtain the composite nutritional breakfast powder product.
2. The preparation method of the ginkgo composite breakfast powder suitable for middle-aged and elderly people to eat according to claim 1, wherein the preparation method comprises the following steps: the process conditions of the ultrahigh pressure treatment are as follows: under the condition of 2-25 ℃, water is used as a pressure medium, and the ultrahigh pressure treatment is carried out under 350-.
3. The method for preparing ginkgo composite breakfast powder suitable for middle-aged and elderly people to eat as claimed in claim 1, wherein the screw rotation speed is 10-20Hz, the extrusion and expansion temperature is 130-150 ℃, the feeding speed is 60 ~ 120g/min, and the outlet material is collected to obtain the mixed and expanded material of ginkgo purple corn.
4. The preparation method of the ginkgo composite breakfast powder suitable for middle-aged and elderly people to eat according to claim 1, wherein the preparation method comprises the following steps: the technological parameters of ultrasonic cleaning are as follows: the ultrasonic frequency is 25-35KHz, and the power density is 0.3-0.5w/cm2The cleaning time is 15-30 min.
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