CN114794420A - Processing technology of red date and ginkgo nut - Google Patents

Processing technology of red date and ginkgo nut Download PDF

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Publication number
CN114794420A
CN114794420A CN202210438437.8A CN202210438437A CN114794420A CN 114794420 A CN114794420 A CN 114794420A CN 202210438437 A CN202210438437 A CN 202210438437A CN 114794420 A CN114794420 A CN 114794420A
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gingko
red
ginkgo
drying
red dates
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孟康莲
张丽
张其乐
耿婷
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Nanjing University Of Chinese Medicine Hanlin College
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Nanjing University Of Chinese Medicine Hanlin College
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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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • A23L19/05—Stuffed or cored products; Multilayered or coated products; Binding or compressing of original pieces
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A23L27/34—Sugar alcohols
    • 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
    • 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
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • 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
    • 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
    • A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
    • 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

Abstract

The invention relates to a processing technology of red date and gingko fruit, which mainly comprises the following steps: selecting materials, scalding to remove skin, debitterizing and protecting color, making tea flavor pickling materials, soaking, steaming, and freeze-drying at low temperature; removing core of fructus Jujubae, and drying with microwave and hot air until moisture content of wet base is not higher than 28%; and finally, combining the red dates and the ginkgo fruits, sandwiching the red dates in the ginkgo fruits, sterilizing and packaging. The invention has simplified ingredients and only has red dates and gingko; the red dates and the gingkoes are matched, so that the nutrition is rich, and the health care effect is good; the red date polysaccharide enhances the intestinal immune barrier and plays a role in relieving gingko toxicity; green tea and erythritol are used for pickling, and the method is characterized in that the gingko is fragrant in taste, low in calorific value, good in taste and free of decayed tooth; the invention is suitable for people with hyperglycemia, hypertension, middle-aged and elderly people and people paying attention to healthy diet, and can be widely applied to the field of red date with ginkgo.

Description

Processing technology of red date and ginkgo nut
Technical Field
The invention relates to a processing technology of red date and gingko nut with crisp and fragrant taste, belonging to the technical field of red date and gingko nut.
Background
Ginkgo, also known as Ginkgo biloba (Ginkgo semen), is a dry mature seed of the scientific plant Ginkgo biloba Ginko biloba with the outer skin removed. Besides rich nutrients and functional components, ginkgo has various pharmacological functions of resisting oxidation and tumors, preventing and treating cardiovascular diseases, relieving cough and asthma, resisting bacteria, improving immunity and the like, so that the ginkgo is brought into the catalogue of medicinal and edible food by the Ministry of health of China in 1992. The ginkgo seeds are fresh and tender, can be eaten directly or after being eaten, and are fragrant in taste, crisp in meat, and easy to be poisoned when being eaten directly, so that the ginkgo seeds are few in raw food and more in cooked food.
Red dates have a long history of cultivation in China. According to the research, the red jujube pulp contains a large amount of protein, fat, cellulose, various vitamins, 18 amino acids, 36 mineral elements, 20 trace elements and various bioactive substances. Modern medicine and food research show that the functional effects of red dates are mainly focused on the following aspects: the Chinese date beverage has the functions of resisting tumors, resisting aging, enhancing muscle strength, protecting the liver and the spleen and improving the immunity of organisms (the research on the nutritional ingredients and the functions of the Chinese dates [ J ]. food research and development, 2003, (02):68-72.) however, most of the Chinese dates are directly sold for a long time, so that the profit margin of Chinese date farmers is limited. The deep processing of the red dates can greatly enrich the types of red date products, broaden the sales channels of the red dates, increase the additional value of the red date products, prolong the industrialization chain of the red dates and generate good economic benefit.
The combination of red dates and ginkgo fruits is used for many times in traditional Chinese medicine ancient books of Jizhong Xin Shu and Buju Ji, and the like, is mainly used for treating all kinds of deficiency and impairment, and has the effect of harmonizing five internal organs. From the perspective of compatibility of traditional Chinese medicine and prescription, the combination of the red dates and the ginkgo nuts also conforms to the basic relationship of medicine compatibility and follows the compatibility theory of monarch, minister, assistant and guide, thereby achieving the basic purposes of synergy and toxicity reduction, namely increasing the health care efficacy of the red dates and the ginkgo nuts and reducing the inherent toxicity of the ginkgo nuts. The two are natural foods rich in vitamins, and the red date and the ginkgo nut are combined into a whole to have the functions of enriching the blood, strengthening the brain, resisting senility, beautifying the face, reducing cholesterol and improving anemia symptoms; the deep processing of the ginkgo nuts and the red dates can further reduce toxic components contained in the ginkgo nuts, and the effect of homology of medicine and food is achieved.
At present, leisure food combining gingko and red dates is not available in the market.
Disclosure of Invention
The invention aims to provide a processing method of leisure food with red dates and ginkgo nuts.
The purpose of the invention is realized by the following technical scheme:
a processing technology of red date and gingko fruit mainly comprises the following steps: selecting materials, blanching, peeling, removing bud core, debitterizing, protecting color, making tea flavor pickling materials, soaking, steaming, and freeze-drying at low temperature; removing core of fructus Jujubae, and drying with microwave and hot air until moisture content of wet base is not higher than 28%; and finally, combining the red dates and the ginkgo fruits, sandwiching the red dates in the ginkgo fruits, sterilizing and packaging.
Further, in the processing technology of the red date and ginkgo nut, the specific steps of material selection are as follows: selecting mature and fresh ginkgo nuts with thick pulp, length and width of about 2.3cm as raw materials, wherein the ginkgo nuts are produced in the high-port area of Thai, Jiangsu, are large finger with elliptical shape, are peeled off, and are picked and used without mildew, worm damage and uniform size for later use.
Further, in the processing technology of the red date and ginkgo nut, the hot scalding, peeling and bud core removing steps are as follows: the gingko nut is soaked in hot water at the temperature of 80-90 ℃ for 1-3 min, the gingko nut is scalded while being stirred lightly until the inner seed coat of the gingko nut is soaked, the oxidizing enzyme system of fruits and vegetables can be destroyed by blanching, enzyme browning is prevented, and the effect of detoxifying the gingko nut can be achieved by blanching. Then immediately scooping into cold water and lightly rubbing to remove the peel. Soaking in clear water at room temperature for 40-60 hr, removing inner seed coat by light rubbing, washing with clear water, and removing bud core.
Further, in the processing technology of the red date and gingko nut, the debitterizing and color protecting specific steps are as follows: immersing the gingko kernels which are peeled and subjected to the bud removal by blanching in an aqueous solution containing 0.1-0.3% of citric acid, 0.1% of ascorbic acid and 2-4% of salt in percentage by mass, preferably using the citric acid and the ascorbic acid as a composite color fixative, wherein the citric acid and the ascorbic acid can delay the browning of the gingko and keep the freshness of the gingko; after the salt is dissolved in water, enzyme cells can be dehydrated and inactivated due to high osmotic pressure of the salt, so that a debittering effect is achieved, the concentration of the salt is required to be 2-4%, preferably 2.5-3.5%, when the concentration is too low, the environment with high osmotic pressure is not enough, so that the debittering effect is poor, and when the concentration is too high, nutritional ingredients of the ginkgo can be lost, so that the concentration is preferably 3%; soaking at 10-15 deg.C for 1 week. Fishing out the mixture in a clean water tank, changing water for 1 time every 4-5 hours, soaking for 24 hours for debitterizing treatment, fishing out the mixture, and draining off water for later use;
further, in the processing technology of the red date and gingko fruit, the steps of preparing the tea flavor pickling material and dipping are as follows: the weight ratio of the raw materials to the additives is as follows: 90-100 parts of ginkgo nuts, 20-25 parts of green tea mother liquor and 8-15 parts of erythritol. Pouring into an impregnation cylinder, and impregnating for 24 hours.
Further, in the processing technology of the red date and ginkgo nut, the cooking steps are as follows: washing off the flavor pickling materials adhered to the surface of the gingko kernel by using purified water, putting the gingko kernel into a steamer, steaming at normal pressure for 10-15min to be thoroughly cooked, taking out, spreading on a chopping board, and airing water vapor on the surface of the kernel;
further, in the processing technology of the red date and ginkgo nut, the specific steps of low-temperature freeze drying are as follows: sending the steamed ginkgo nut into a low-temperature refrigerator for precooling to-35 ℃, quickly transferring into a freeze drying box, and starting a vacuum pump when the temperature of the product reaches-25 ℃; when the vacuum degree reaches 550-650Pa, heating the shelf in a gradient manner, keeping the temperature at-20 ℃ for 2h, keeping the temperature at-15 ℃ for 1h, keeping the temperature at-10 ℃ for 2h, observing the existence of ice crystals in the product by naked eyes from a perspective window, raising the temperature of the shelf to 60-80 ℃, keeping the temperature for 6-9 h, analyzing and drying the product at 35-45 ℃, keeping the temperature for 4-6 h, keeping the vacuum pressure of a drying chamber at 500-600 Pa in the whole process, and keeping the water content of the product below 3%; the low-temperature freeze drying method is preferably used, the original tissue structure of the gingko is not damaged, more than 95% of nutrient components of the gingko can be furthest reserved without adding, the long-term storage is facilitated, the color, the taste and the shape of gingko pulp are reserved, and if the traditional deep-fried ginkgo is eaten, a plurality of defects such as easy generation of food residues and carbon dust and influence on the health of consumers exist.
Furthermore, in the processing technology of the red date and gingko nut, the red dates are selected as raw materials, are ripe and fresh, have thick pulp, are about 3cm long and wide, and are selected from Xinjiang Aksu grey dates, and the red date nuts which are not mildewed, not damaged by worms and are uniform in size are selected for later use. And (4) removing the pits of the processed red date raw material by using a pit removing machine.
Further, in the processing technology of the red date and ginkgo nut, the microwave and hot air combined drying comprises the following steps:
the first stage adopts microwave intermittent drying, under the condition of microwave power of 120W, drying for about 10-15min, intermittent drying for 3-8min, and intermittent drying times are 6-9;
in the second stage, the red dates are transferred into an oven and dried for 9 hours at the temperature of 55-65 ℃;
in the third stage, the temperature of the oven is reduced to 45-50 ℃, and drying is carried out until the moisture content of the wet base of the red dates is not higher than 28%; and (5) standby. The microwave-hot air combined drying method is preferably used, and compared with sectional hot air and microwave intermittent drying products, the total VC content of the products dried by the microwave-hot air combined drying method is highest; the browning coefficient is obviously lower than that of products dried by sectional hot air and microwave intermittently, and the loss of the nutritional ingredients of the red dates can be reduced to the maximum extent by a microwave-hot air combined drying method.
Further, in the processing technology of the red date and gingko sandwiched fruit, the steps of sandwiching the red date by the gingko fruit are as follows: manually embedding the ginkgo nuts subjected to low-temperature freeze drying into the red dates subjected to microwave and hot air combined drying treatment, wherein the ratio of the ginkgo nuts to the red dates is 1: 1, making the red dates plump, and finishing the production of the red dates and ginkgo nuts.
Further, the processing technology of the red date and gingko fruit also comprises the steps of sterilization and packaging, wherein the processed red date and gingko fruit is subjected to ozone sterilization, and the sterilized red date and gingko fruit is placed into a packaging bag to be vacuumized and sealed together with a drying agent, so that a finished product of the red date and gingko fruit is obtained. The packaging mode can keep the dryness of the red dates and the gingkoes to the maximum extent and prevent the food from dampening to influence the crispness and the nutritional value of the product. The independent vacuum packaging of the red dates and the ginkgo nuts is safe and atmospheric.
From the scientific point of view, the matching of the red dates and the gingko is very reasonable. The fructus Jujubae has effects of preventing constipation and rectal cancer, improving intestinal function, and promoting beneficial bacterial strain colonization. Dietary fiber in red dates cannot be digested and absorbed in the small intestine of a human body, stays in the intestinal tract to promote the composition of microbial communities in the intestinal tract, regulate the composition of intestinal strains and regulate the action of intestinal flora (from chenchenchen dao, red date dietary fiber extraction and intestinal tract health sports food development [ J ] food research and development, 2017,38(24):93-96.), so when red dates are matched with gingko, the processes of deep processing of the food, such as debittering and color protection, flavor impregnation, blanching and the like, are combined, and the toxic ingredients in the gingko can be effectively reduced.
The green tea is used as the pickling ingredient, so that the fresh aroma of the green tea is fully exerted, the unique fruit aroma of the gingko is more prominent, and the taste of the product is improved. Erythritol is selected as a sweetening agent, and has the advantages of low heat value, good crystallinity, good taste, low hygroscopicity, no cariogenic property, safety for diabetes patients, stability to heat and acid, no browning and decomposition phenomena in conventional food processing and the like. (Liu Jian Jun, Zhao Xiang Ying, Tian Yan Jun, Han Yan Lei, Zhang Jia Xiang, Li Wu.) the research status and application of the low-calorific-value sweetener erythritol [ J ] Chinese brewing, 2006(12):1-3+16.) erythritol is called a 'zero' calorific-value ingredient, the taste is similar to sucrose, the calorific value is close to zero, and the functional requirements of health care are met.
The invention has the following beneficial effects: the red dates contain nutritional ingredients such as protein, fat, saccharides, organic acid, vitamin A, vitamin C, trace calcium, amino acid and the like, and can improve the immunity of human bodies. Eating red date regularly can prevent gallstone. The invention has the advantages of simple ingredients, only red dates and gingkoes, no sugar and no additive, and is more suitable for people with hyperglycemia, hypertension, middle-aged and old people and people paying attention to healthy diet. The processing method of the leisure food with the red dates and the gingko nuts maintains the inherent flavor and the nutritional ingredients of the gingko nuts to the maximum extent, simultaneously gives full play to the characteristic that the red dates can regulate intestinal flora, is beneficial to reducing the toxicity of the gingko nuts, and adds the red dates to balance the taste of the gingko nuts, so that different specific flavors are formed. The method has simple processing technology, is suitable for industrialized production, and can prepare the flavor ginkgo food with different tastes according to the requirements of different consumer groups, so that people have more choices for eating ginkgo products and benefit from the special health care effect of ginkgo.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail below with reference to examples, and it is apparent that the described examples are only a part of the examples of the present invention, and not all of the examples.
In the present invention, "green tea leaf mother liquor" means a green tea concentrated solution.
Example 1
The processing technology of the red date and gingko fruit comprises the following steps:
step (I) raw material selection
Selecting mature and fresh ginkgo nuts with thick pulp, length and width of about 2.3cm as raw materials, wherein the ginkgo nuts are produced in the high-port area of Thai, Jiangsu, are large finger with elliptical shape, are peeled off, and are picked and used without mildew, worm damage and uniform size for later use.
Step (II) blanching, peeling and bud core removing
Soaking semen Ginkgo in 85 + -5 deg.C hot water for 2min while stirring, and scalding until the inner seed coat of semen Ginkgo is soaked. Then immediately scooping into cold water and lightly rubbing to remove the peel.
Immersing in clean water, soaking at room temperature for 50 hr, removing endopleura by light rubbing, washing with clean water, and removing bud core.
Step (III) debitterizing and color protecting
Immersing the gingko kernels obtained in the step (II) into an aqueous solution containing 0.2% of citric acid, 0.1% of ascorbic acid and 3% of salt by mass percentage; soaking at 12 + -2 deg.C for 1 week, taking out, soaking in clean water for 24 hr, removing bitter, taking out, and draining;
step (four) of preparing the tea flavor marinade and dipping
The weight ratio of the raw materials to the additives is as follows: 95 parts of ginkgo nuts, 22 parts of green tea mother liquor and 10 parts of erythritol. Pouring into an impregnation cylinder, and impregnating for 24 hours.
Step (five) cooking
Washing off the flavor pickling materials adhered to the surfaces of the gingko kernels by using purified water, putting the gingko kernels into a steamer, steaming for 12min at normal pressure to be thoroughly cooked, taking out, spreading the gingko kernels on a chopping board, and airing water vapor on the surfaces of the kernels;
step (six) low-temperature freeze drying
Putting the ginkgo nuts in the step (five) into a tray, sending the tray into a low-temperature refrigerator for pre-cooling to-35 ℃, quickly transferring into a freeze drying box, and starting a vacuum pump when the temperature of the product reaches-25 ℃; and when the vacuum degree reaches 550-650Pa, heating the shelf in a gradient manner, keeping the temperature at-20 ℃ for 2h, keeping the temperature at-15 ℃ for 1h, keeping the temperature at-10 ℃ for 2h, and when the existence of ice crystals in the product cannot be seen by naked eyes through a perspective window, heating the shelf to 70 ℃, keeping the temperature for 8 h, analyzing and drying at 40 ℃, keeping the temperature for 5 h, wherein the vacuum pressure of a drying chamber in the whole process is 500-600 Pa, and the water content of the product is less than 3%.
Step (seven) red date raw material selection
Selecting ripe and fresh red dates with thick, long and wide pulp of about 3cm, selecting red dates from Xinjiang Aksu grey dates, and selecting red date nuts which are not mildewed, not damaged by worms and uniform in size for later use.
Removing core in step (eight)
And (4) removing the cores of the red jujube raw material processed in the step (VII) by using a core removing machine.
Step (nine) microwave and hot air combined drying
In the first stage, microwave intermittent drying is adopted, and under the condition that the microwave power is 120W, drying is carried out for about 12min, the intermittent drying is carried out for 5min, and the intermittent drying is carried out for 8 times;
in the second stage, the red dates are transferred into an oven and dried for 9 hours at the temperature of 60 ℃;
in the third stage, the temperature of the oven is reduced to 50 ℃, and the drying is carried out until the moisture content of the wet base of the red dates is not higher than 28%; and (5) standby.
Step (ten) sandwiching ginkgo nuts into red dates
Manually embedding the ginkgo nuts processed in the step (six) into the red dates processed in the step (nine), wherein the ratio of the ginkgo nuts to the red dates is 1: 1, making the red dates plump to finish the production of the red dates and ginkgo nuts;
step (eleven) sterilization and packaging
And (5) performing ozone sterilization on the red date and gingko fruit treated in the step (ten), putting the red date and gingko fruit into a packaging bag after sterilization, vacuumizing the packaging bag together with a drying agent, and sealing the packaging bag to obtain a finished product of the red date and gingko fruit. The packaging mode can keep the dryness of the red dates and the gingkoes to the maximum extent and prevent the food from dampening to influence the crispness and the nutritional value of the product.
Example 2 sensory evaluation
Please refer to 30 professionals who have experience in food sensory evaluation, and the red date ginkgo prepared in example 1 is subjected to sensory evaluation by using appearance (20 points), color (20 points), smell (20 points), taste (20 points) and flavor (20 points) as indexes, wherein the total number of the indexes is 100 points, and specific evaluation criteria are shown in table 1.
TABLE 1
Figure BDA0003613911890000081
After the results were combined, sensory evaluation scores were obtained, and the average score for each item is shown in table 2:
TABLE 2
Figure BDA0003613911890000091
Therefore, the product has good appearance, taste, flavor and other aspects, and is deeply favored by sensory evaluation testers.
The above description is only an example of the present invention and is not intended to limit the scope of the present invention, and all equivalent modifications made by the present invention as described in the specification of the present invention or directly or indirectly applied to other related technical fields are included in the scope of the present invention.

Claims (10)

1. A processing technology of red date and gingko fruit is characterized by comprising the following main processes: selecting materials, blanching, peeling, removing bud core, debitterizing, protecting color, making tea flavor pickling materials, soaking, steaming, and freeze-drying at low temperature; removing core of fructus Jujubae, and drying with microwave and hot air until moisture content of wet base is not higher than 28%; and finally, combining the red dates and the ginkgo fruits, sandwiching the red dates in the ginkgo fruits, sterilizing and packaging.
2. The processing technology of the red date and gingko nut as claimed in claim 1, wherein the specific steps of material selection are as follows: selecting mature and fresh ginkgo nuts with thick pulp, length and width of about 2.3cm as raw materials, wherein the ginkgo nuts are produced in the high-port area of Thai, Jiangsu, are large finger with elliptical shape, are peeled off, and are picked and used without mildew, worm damage and uniform size for later use.
3. The processing technology of the red date and gingko nut as claimed in claim 1, wherein the specific steps of blanching, peeling and removing bud cores are as follows: soaking gingko nut in hot water at 80-90 ℃ for 1-3 min, and slightly stirring while scalding until the inner seed coat of the nut is soaked; then immediately fishing out the mixture into cold water to slightly rub and peel the mixture; soaking in clear water at room temperature for 40-60 hr, removing inner seed coat by light rubbing, washing with clear water, and removing bud core.
4. The processing technology of the red date and gingko nut as claimed in claim 1, wherein the debitterizing and color protecting steps are as follows: immersing the hot-scalded gingko kernels which are peeled and have the bud cores removed in an aqueous solution containing 0.1-0.3% of citric acid, 0.1% of ascorbic acid and 2-4% of salt by mass percent, and soaking for 1 week at the temperature of 10-15 ℃; fishing out the mixture in a clean water tank, changing water for 1 time every 4-5 hours, soaking for 24 hours for debitterizing treatment, fishing out the mixture, and draining off water for later use.
5. The processing technology of the red date and gingko nut as claimed in claim 1, wherein the steps of making the tea flavor pickling material and dipping are as follows: the weight ratio of the raw materials to the additives is as follows: 90-100 parts of ginkgo nuts, 20-25 parts of green tea mother liquor and 8-15 parts of erythritol are poured into a dipping cylinder and dipped for 24 hours.
6. The processing technology of the red date and gingko nut as claimed in claim 1, wherein the cooking comprises the following specific steps: washing off the flavor curing material adhered to the surface of the gingko kernel by using purified water, putting the gingko kernel into a steamer, steaming for 10-15min at normal pressure to be thoroughly cooked, taking out, spreading on a chopping board and airing the water vapor on the surface of the kernel.
7. The processing technology of the red date and gingko nut as claimed in claim 1, wherein the specific steps of low-temperature freeze drying are as follows: putting the steamed ginkgo nut into a tray, sending the tray into a low-temperature refrigerator for precooling to-35 ℃, quickly transferring the tray into a freeze drying box, and starting a vacuum pump when the temperature of the product reaches-25 ℃; when the vacuum degree reaches 550-.
8. The processing technology of the red date with ginkgo nut as claimed in claim 1, wherein the red date raw material is selected from ripe and fresh red dates with thick pulp, length and width of about 3cm, and the red dates are selected from Aksu ash dates in Xinjiang, and selected from red date nuts which are not mildewed, not damaged by worms and uniform in size for later use; and then pitting the raw material of red dates by using a pitting machine.
9. The processing technology of the red date and gingko nut as claimed in claim 1, wherein the microwave and hot air combined drying comprises the following steps:
the first stage adopts microwave intermittent drying, under the condition of microwave power of 120W, drying for about 10-15min, intermittent drying for 3-8min, and intermittent drying times are 6-9;
in the second stage, the red dates are transferred into an oven and dried for 9 hours at the temperature of 55-65 ℃;
in the third stage, the temperature of the oven is reduced to 45-50 ℃, and drying is carried out until the moisture content of the wet base of the red dates is not higher than 28%; and (5) standby.
10. The processing technology of the red dates with the ginkgo nuts as claimed in claim 1, wherein the steps of sandwiching the ginkgo nuts into the red dates are as follows: manually embedding the ginkgo nuts subjected to low-temperature freeze drying into the red dates subjected to microwave and hot air combined drying treatment, wherein the ratio of the ginkgo nuts to the red dates is 1: 1, making the red dates plump, and finishing the production of the red dates and ginkgo nuts.
CN202210438437.8A 2022-04-25 2022-04-25 Processing technology of red date and ginkgo nut Pending CN114794420A (en)

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CN101406301A (en) * 2008-09-25 2009-04-15 刘永强 Instant gingko foodstuff in small packaging
CN102138681A (en) * 2010-12-31 2011-08-03 徐州银杏源生物工程有限公司 Preparation method of freeze-drying ginkgo fruit
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CN102138681A (en) * 2010-12-31 2011-08-03 徐州银杏源生物工程有限公司 Preparation method of freeze-drying ginkgo fruit
CN103549546A (en) * 2013-11-08 2014-02-05 徐州绿之野生物食品有限公司 Processing method for gingko-flavor leisure food

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Publication number Priority date Publication date Assignee Title
CN115721675A (en) * 2022-12-09 2023-03-03 北京周氏时珍堂药业有限公司 Red date sandwich red sage root and preparation method thereof
CN115721675B (en) * 2022-12-09 2023-09-15 北京周氏时珍堂药业有限公司 Red date clip red sage root and its preparation method

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