CN112075610A - Preparation method for regulating and controlling gingko texture by cold-hot combined drying - Google Patents
Preparation method for regulating and controlling gingko texture by cold-hot combined drying Download PDFInfo
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- CN112075610A CN112075610A CN202010976565.9A CN202010976565A CN112075610A CN 112075610 A CN112075610 A CN 112075610A CN 202010976565 A CN202010976565 A CN 202010976565A CN 112075610 A CN112075610 A CN 112075610A
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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
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F26—DRYING
- F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
- F26B3/00—Drying solid materials or objects by processes involving the application of heat
- F26B3/02—Drying solid materials or objects by processes involving the application of heat by convection, i.e. heat being conveyed from a heat source to the materials or objects to be dried by a gas or vapour, e.g. air
- F26B3/04—Drying solid materials or objects by processes involving the application of heat by convection, i.e. heat being conveyed from a heat source to the materials or objects to be dried by a gas or vapour, e.g. air the gas or vapour circulating over or surrounding the materials or objects to be dried
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F26—DRYING
- F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
- F26B5/00—Drying solid materials or objects by processes not involving the application of heat
- F26B5/04—Drying solid materials or objects by processes not involving the application of heat by evaporation or sublimation of moisture under reduced pressure, e.g. in a vacuum
- F26B5/06—Drying solid materials or objects by processes not involving the application of heat by evaporation or sublimation of moisture under reduced pressure, e.g. in a vacuum the process involving freezing
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F26—DRYING
- F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
- F26B7/00—Drying solid materials or objects by processes using a combination of processes not covered by a single one of groups F26B3/00 and F26B5/00
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- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Mechanical Engineering (AREA)
- General Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention relates to a preparation method for regulating and controlling the texture of ginkgo by cold and hot combined drying, belonging to the technical field of fruit and vegetable drying processing. The method uses gingko kernels as raw materials, and maintains the tissue structure of the gingko kernels in a high-moisture state through a cold drying technology in a first drying stage after peeling, precooking and endothelium removal, thereby being beneficial to forming a porous structure by the gingko brittle particles; through the hot drying technology of the second drying stage, on the basis of keeping a complete skeleton structure of the gingko, the gingko crispy granules are endowed with a hard and crispy texture structure, and the gingko crispy granule product with crisp and delicious taste and adjustable texture is prepared. The patent adopts the combination of the advantages of a cold-hot drying technology, neutralizes the soft texture of the freeze-dried crispy ginkgo biloba and the compact and hard texture of the hot-dried crispy ginkgo biloba, promotes the formation of the crispy texture structure of the crispy ginkgo biloba, provides a method for regulating the texture of the crispy ginkgo biloba, and promotes the rapid development of the ginkgo industry.
Description
Technical Field
The invention belongs to the technical field of fruit and vegetable drying processing, and particularly relates to a preparation method for regulating and controlling the texture of ginkgo through cold and hot combined drying.
Background
Gingko (Ginkgo biloba L.) is a medicine-food dual-purpose resource specified by Ministry of health in China, and the book 'Ben Cao gang mu' records that cooked food warms lung and invigorates qi, decides cough and asthma, contracts urine and ends white turbidity; live food, reduce phlegm, sterilize and kill parasites ". The ginkgo is rich in starch, protein, polysaccharide, riboflavin, carotene, trace elements such as calcium, phosphorus, iron, potassium, magnesium and the like, also contains various functional active ingredients such as ginkgetin, ginkgolide and the like, has the food therapy functions and medicinal values of smoothing blood vessels, improving brain functions, enhancing memory capacity, treating senile dementia, cerebral circulation insufficiency and the like, and is taken as a good product for prolonging life for a long time.
The development and utilization of fresh gingko are very limited, and the current gingko processing products mainly comprise fried gingko crisp particles, gingko powder, gingko biscuits and the like. The fried ginkgo nut crisp grain product can keep the original shape and crisp taste of ginkgo, and Chinese patent ZL 201010279305.2 discloses a production method of crisp ginkgo nut and crisp open-shell ginkgo nut, which comprises the steps of frying ginkgo nut after detoxification and seasoning of ginkgo, and then deoiling and seasoning; chinese patent ZL 201110449125.9 discloses a preparation method of crispy and fragrant gingko nut, which combines a quick freezing and vacuum low-temperature oil bath dehydration process to reduce the nutrient loss of high-temperature frying. However, due to the defects of high oil content, easy oxidation and rancidity, safety hazard and the like of the fried ginkgo, along with the gradual enhancement of health consciousness of people, the fried ginkgo crisp grain product gradually exits from a snack consumption market, and people always find a processing technology which can produce a green, healthy and crisp ginkgo crisp grain product with crisp mouthfeel. Chinese patent 201010622030.8 discloses a method for preparing freeze-dried ginkgo nut, which comprises debitterizing and hardening ginkgo nut, boiling with sugar twice, and vacuum freeze-drying after sugar soaking, but the prepared product has soft taste and no crisp taste; chinese patent ZL201310548982.3 discloses a processing method of a gingko-flavor leisure food, which is prepared by preparing, dipping and cooking a gingko nut pickling material and drying the pickled material by hot air, but the obtained product has hard mouthfeel and is difficult to accept by consumers. These patents all adopt a drying method for processing, but due to the high content of the ginkgo starch, a large amount of starch granules are accumulated in cells, so that the tissues are compact, and the crisp ginkgo kernels with crisp textures are difficult to process by a single drying method.
The combined drying technology is an effective technical means for solving the problems that the tissue of the ginkgo biloba crisp grains is compact and the ginkgo biloba crisp grains are difficult to form crisp texture, but because the drying modes are various, the combination modes are more various, and which drying modes are combined? How to combine? The method is determined according to the cell structure, starch characteristics, cell morphology and starch structure of the ginkgo in the drying process, so that a combined drying method for regulating and controlling the texture of the ginkgo crispy granules is obtained, and a crispy and delicious ginkgo crispy granule product is obtained.
Disclosure of Invention
Technical problem
The invention aims to: in order to solve the problem that a crispy gingko grain product with a crispy texture is difficult to form due to high gingko starch content and compact tissue, two diametrically opposite drying modes of cold drying and hot drying are combined together, the tissue structure of a material in a high-moisture state is kept through the cold drying, a porous structure is formed, the hot drying endows the material with certain hardness and brittleness, the soft texture of the cold drying is neutralized, a texture adjustable drying technology is created, and the crispy gingko grain product with a crispy mouthfeel is obtained.
Technical scheme
A preparation method for regulating and controlling the texture of ginkgo by cold and hot combined drying is characterized in that:
(1) selecting raw materials: selecting mature fresh ginkgo fruits without mechanical damage and mildew;
(2) precooking and peeling: peeling off the shells of the gingkoes, putting the gingkoes into hot water preheated to 95-100 ℃ for precooking for 8-12 min, immediately putting the gingkoes into cold water for cooling, and removing the inner seed coats to obtain gingkoes;
(3) and (3) freeze drying: flatly paving gingko kernels on a freezing tray, putting the freezing tray into a freeze drying device, freezing for 1-4 hours when the temperature of materials reaches-30 to-40 ℃, vacuumizing until the vacuum degree of a freeze drying bin reaches below 30Pa, opening a heating plate switch, and carrying out vacuum freeze drying for 2-6 hours;
(4) moisture equalizing: taking out the freeze-dried ginkgo nuts, and putting the ginkgo nuts into a refrigerator at 4 ℃ for uniform humidity for 12-24 hours;
(5) and (3) thermal drying: spreading the homogenized gingko nut on a drying tray, putting the drying tray into a hot drying device, and drying until the moisture content is below 5%;
(6) packaging: after drying, taking out the materials, filling nitrogen and packaging the finished products;
the heat drying equipment is a hot air drying box or puffing drying equipment or infrared drying equipment or heat pump drying equipment;
the hot air drying temperature is 70-90 ℃; the puffing and drying conditions are as follows: the puffing temperature is 100-120 ℃, the puffing pressure is 0.2-0.4 MPa, and the vacuum drying temperature is 65-85 ℃; the infrared drying power is 1200W, and the drying temperature is 50-70 ℃; the drying temperature of the heat pump is 45-65 ℃, and the air speed is 2.5-4.5 m/s;
the product obtained by the preparation method for regulating and controlling the texture of the ginkgo biloba by cold and hot combined drying is obtained.
Advantageous effects
1. The invention takes the cold drying technology as a first-stage drying method to maintain the tissue structure of the material in a high-moisture state. The freeze drying technology is to make the ginkgo material always in a frozen state, sublimate ice into water vapor to remove water from the ginkgo material, maintain the original tissue structure of the ginkgo material and form a porous structure. If thermal drying is used as the first stage drying method, when moisture in the material is evaporated under the action of thermal drying, the cells shrink the protoplasts due to dehydration, and the cell morphology cannot support the expansion pressure, so that the shrinkage of the cell tissue is caused, and the original tissue structure state of the ginkgo biloba material is difficult to maintain. Therefore, the cold drying is a necessary condition for the formation of the crispy texture of the ginkgo biloba extract as the first stage drying method.
2. According to the invention, hot drying is used as a second stage drying method, so that the crispy gingko kernels are endowed with a hard and crispy texture structure. The heat drying is to remove the water in the material by means of heat convection or heat radiation or heat expansion, the heat is transferred from outside to inside, the soluble solid in the process of removing the water from inside to outside can move outside at the same time, so as to cause the accumulation outside the material, and the material can shrink due to the change of the internal and external pressure in the process of heat drying. Through the cold drying of the first stage, a part of water is removed, the pore skeleton of the ginkgo is basically shaped, a relatively complete skeleton structure is kept, and then the hot drying is carried out, so that the skeleton structure basically has no great change, the materials are endowed with certain hardness and brittleness, and finally, the prepared ginkgo crisp particles are crisp and delicious and have adjustable texture.
The specific implementation mode is as follows:
the invention is further illustrated, but not limited, by the following examples.
Example 1:
selecting fresh semen Ginkgo of rhizoma Solani Tuber osi as raw material, selecting mature semen Ginkgo without mechanical injury and mildew, removing shell of semen Ginkgo, pre-boiling in hot water preheated to 98 deg.C for 10min, immediately cooling in cold water, and removing inner seed coat to obtain semen Ginkgo; flatly paving gingko kernels on a freezing tray, putting the freezing tray into a freeze drying device, freezing for 2 hours when the temperature of the gingko kernels reaches-30 to-40 ℃, vacuumizing until the vacuum degree of a freeze drying bin reaches below 30Pa, opening a heating plate switch, and carrying out vacuum freeze drying for 5 hours; taking out the freeze-dried ginkgo nuts, and putting the ginkgo nuts into a refrigerator at 4 ℃ for uniform humidity for 18 h; spreading the homogenized semen Ginkgo on a drying plate, placing into a puffing drying device, heating to 110 deg.C, standing for 10min, maintaining the temperature at 110 deg.C, regulating the pressure in the puffing tank to 0.3MPa, instantly releasing pressure, regulating the vacuum drying temperature to 70 deg.C, and drying until the water content is below 5%. And after drying, taking out the ginkgo nut crisp particles, and filling nitrogen for packaging.
Example 2:
selecting fresh fingered citron ginkgo as a raw material, selecting mature ginkgo fruits without mechanical damage and mildew, peeling off the shells of the ginkgo fruits, putting the ginkgo fruits into hot water preheated to 95 ℃ for precooking for 12min, immediately putting the ginkgo fruits into cold water for cooling, and removing the inner seed coats to obtain ginkgo nuts; flatly paving gingko kernels on a freezing tray, putting the freezing tray into a freeze drying device, freezing for 3 hours when the temperature of the gingko kernels reaches-30 to-40 ℃, vacuumizing until the vacuum degree of a freeze drying bin reaches below 30Pa, opening a heating plate switch, and carrying out vacuum freeze drying for 3 hours; taking out the freeze-dried ginkgo nuts, and putting the ginkgo nuts into a refrigerator at 4 ℃ for uniform humidity for 16 hours; spreading the homogenized semen Ginkgo on a drying tray, and drying in a hot air drying oven at 80 deg.C until the water content is below 5%. And after drying, taking out the ginkgo nut crisp particles, and filling nitrogen for packaging.
Claims (4)
1. A preparation method for regulating and controlling the texture of ginkgo by cold and hot combined drying is characterized in that:
(1) selecting raw materials: selecting mature fresh ginkgo fruits without mechanical damage and mildew;
(2) precooking and peeling: peeling off the shells of the gingkoes, putting the gingkoes into hot water preheated to 95-100 ℃ for precooking for 8-12 min, immediately putting the gingkoes into cold water for cooling, and removing the inner seed coats to obtain gingkoes;
(3) and (3) freeze drying: flatly paving gingko kernels on a freezing tray, putting the freezing tray into a freeze drying device, freezing for 1-4 hours when the temperature of materials reaches-30 to-40 ℃, vacuumizing until the vacuum degree of a freeze drying bin reaches below 30Pa, opening a heating plate switch, and carrying out vacuum freeze drying for 2-6 hours;
(4) moisture equalizing: taking out the freeze-dried ginkgo nuts, and putting the ginkgo nuts into a refrigerator at 4 ℃ for uniform humidity for 12-24 hours;
(5) and (3) thermal drying: spreading the homogenized gingko nut on a drying tray, putting the drying tray into a hot drying device, and drying until the moisture content is below 5%;
(6) packaging: and after drying, taking out the materials, filling nitrogen and packaging the finished products.
2. The method of claim 1, wherein: the heat drying equipment is a hot air drying box or a puffing drying equipment or an infrared drying equipment or a heat pump drying equipment.
3. The method of claims 1 and 2, wherein: the hot air drying temperature is 70-90 ℃; the puffing and drying conditions are as follows: the puffing temperature is 100-120 ℃, the puffing pressure is 0.2-0.4 MPa, and the vacuum drying temperature is 65-85 ℃; the infrared drying power is 1200W, and the drying temperature is 50-70 ℃; the drying temperature of the heat pump is 45-65 ℃, and the air speed is 2.5-4.5 m/s.
4. A product obtained by the method for preparing gingko with controlled texture by combined cooling and heating and drying as claimed in any one of claims 1 to 3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN202010976565.9A CN112075610A (en) | 2020-09-16 | 2020-09-16 | Preparation method for regulating and controlling gingko texture by cold-hot combined drying |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010976565.9A CN112075610A (en) | 2020-09-16 | 2020-09-16 | Preparation method for regulating and controlling gingko texture by cold-hot combined drying |
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