WO2019161564A1 - 一种银杏复合谷物的制备方法及银杏复合谷物 - Google Patents

一种银杏复合谷物的制备方法及银杏复合谷物 Download PDF

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Publication number
WO2019161564A1
WO2019161564A1 PCT/CN2018/077246 CN2018077246W WO2019161564A1 WO 2019161564 A1 WO2019161564 A1 WO 2019161564A1 CN 2018077246 W CN2018077246 W CN 2018077246W WO 2019161564 A1 WO2019161564 A1 WO 2019161564A1
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Prior art keywords
ginkgo
preparation
composite
fruit
cereal
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PCT/CN2018/077246
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English (en)
French (fr)
Inventor
刘海英
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江南大学
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Priority to PCT/CN2018/077246 priority Critical patent/WO2019161564A1/zh
Publication of WO2019161564A1 publication Critical patent/WO2019161564A1/zh

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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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products

Definitions

  • the invention belongs to the technical field of food processing, and particularly relates to a preparation method of ginkgo composite cereal and a ginkgo composite cereal.
  • Ginkgo biloba contains a variety of nutrients, which have smooth blood vessels, improve brain function, delay brain aging in the elderly, enhance memory, treat Alzheimer's disease and insufficient blood supply to the brain. Ginkgo biloba can also protect the liver, reduce arrhythmia, and prevent The fatal bronchoconstriction in allergic reactions can also be applied to asthma, transplant rejection, myocardial infarction, stroke, organ protection and dialysis, so it can be applied in nutrition and diet.
  • ginkgo fruit contains ginkgolic acid and hydrocyanic acid.
  • ginkgo fruit A variety of toxins, not suitable for large-scale consumption, and difficult to detoxify, so can not be eaten in large quantities, the existing detoxification method will greatly damage the nutrients of ginkgo fruit, such as ginkgo flavonoids, limiting the application and medicinal value of ginkgo fruit.
  • the present invention has been made in view of the above technical deficiencies.
  • an object of the present invention is to overcome the deficiencies in the prior art and to provide a method for preparing a ginkgo composite cereal.
  • a method for preparing a ginkgo composite cereal which comprises: shelling: shelling ginkgo fruit; pulping: crushing and slurring the ginkgo fruit which has been shelled Fermentation: adding the composite bacteria detoxification preparation to the ginkgo fruit into the ginkgo fruit suspension, and degumming by fermentation; drying and pulverizing: drying and pulverizing the fermented ginkgo fruit suspension; Extrusion: The dried and pulverized ginkgo fruit suspension was extruded using a twin screw extruder.
  • Formulation The extruded ginkgo fruit is dried and pulverized again and mixed with the grain to prepare a ginkgo composite grain, and a binder is added to adjust the moisture content.
  • Extrusion The ginkgo composite cereal to which the binder is added is extruded.
  • the fermentation is carried out at a temperature of 20 to 50 ° C, time. It is 3 to 24 hours.
  • the composite bacteria detoxification preparation further comprises an enzyme preparation, and the enzyme preparation comprises amylase and/or sodium hydrogencarbonate.
  • the total amount of the composite bacteria and the enzyme preparation is 0.1 to 5% of the mass of the unseasoned ginkgo fruit, and the amount of the sodium hydrogencarbonate added is 0.01 to 1% of the total mass of the unseasoned ginkgo fruit.
  • Sodium bicarbonate is used to adjust the pH.
  • the dry pulverization and the dried ginkgo biloba are pulverized into 40 to 100 meshes, and the mass percentage of the moisture content is adjusted to 20 to 40%.
  • the preparation method of the ginkgo composite cereal of the present invention wherein the dried and pulverized ginkgo fruit is extruded by a twin-screw extruder, wherein the twin-screw extrusion
  • the screw speed of the press is 100-200r/min, and the barrel outlet temperature is 100-180°C.
  • the preparation method of the ginkgo composite cereal of the present invention wherein the extruded ginkgo fruit is dried, pulverized to 80 mesh, and mixed with 80 mesh of the cereal to prepare ginkgo.
  • the binder is sodium alginate
  • the ratio of the ginkgo fruit to the grain is 1:0.5 to 1:5
  • the moisture content of the ginkgo composite grain is adjusted to be 15 to 40%.
  • the preparation method of the ginkgo composite grain according to the present invention wherein the ginkgo composite grain to which the binder is added is extruded by a twin-screw extruder, wherein the screw speed is extruded.
  • the temperature is from 100 to 250 r/min, and the outlet temperature of the barrel is 50 to 120 °C.
  • the method further comprises: drying again: drying the extruded ginkgo composite grain, the drying temperature is 40-70 ° C, and the time is 70 ⁇ 150min.
  • an object of the present invention is to overcome the deficiencies in the prior art and to provide a ginkgo composite cereal, wherein the ginkgo composite cereal comprises ginkgo biloba, cereal, ginkgo in the ginkgo composite cereal
  • the flavonoid content is 10 to 80 mg/100 g, and the ginkgolic acid content is less than 1 mg/kg.
  • the invention has the beneficial effects that the invention effectively solves the problem of detoxification of ginkgo, and the main nutrient component of ginkgo is similar to that of rice and the like, thereby making it a staple food that can be eaten in large quantities, and greatly enhancing the human body by increasing the amount of food.
  • This product is the first to introduce ginkgo biloba cereal products that can be eaten in large quantities in all known ginkgo products.
  • the ginkgolic acid content meets the requirements of the National Pharmacopoeia and the European Pharmacopoeia for ginkgo and ginkgo products, while retaining a large number of ginkgo's main active ingredients.
  • the content of flavonoids is an effective and non-toxic staple food product based on ginkgo.
  • an embodiment or “an embodiment” as used herein refers to a particular feature, structure, or characteristic that can be included in at least one implementation of the invention.
  • the ginkgo fruit is shelled by a sheller, crushed by a beater, added to a stirred enzymatic hydrolysis tank, and added with 2 times of unpacked ginkgo fruit water to stir into a suspension.
  • the ginkgo fruit suspension was heated to 20 ° C, and the composite bacteria and the enzyme preparation were added at the same time.
  • the total amount of the composite bacteria and the enzyme preparation was 0.1% of the mass of the unpacked ginkgo fruit, and the temperature was kept for 24 hours.
  • the composition of the composite bacteria and the enzyme preparation is two kinds of Saccharomyces cerevisiae, Lactobacillus plantarum, amylase, and sodium hydrogencarbonate.
  • the suspension was dried by a tumble dryer, and after pulverizing to 40 mesh, the moisture was adjusted to 20% in the mixer. After that, it enters the twin-screw extruder and the screw speed is 100r/min, and the barrel outlet temperature is 180°C.
  • the extruded material was dried and pulverized to 80 mesh. Ginkgo biloba powder pulverized to 80 mesh and 80 mesh rice flour are mixed at 1:5, and a binder such as sodium alginate is appropriately added to adjust the moisture content to 40%. After that, it enters the twin-screw extruder and the screw speed is 250r/min, and the barrel outlet temperature is 120°C.
  • the ginkgo composite rice of the extrusion abrasive tool is dried at 70 ° C for 70 minutes and is the finished product.
  • the ginkgo compound rice has a ginkgolic acid content of less than 1 mg/kg and a hydrocyanic acid content of 0.
  • the ginkgo flavonoid content in the ginkgo compound rice was measured to be 15 mg/100 g.
  • the ginkgo fruit is shelled by a sheller, crushed by a beater, added to a stirred enzymatic hydrolysis tank, and added with 2 times of unpacked ginkgo fruit water to stir into a suspension.
  • the ginkgo fruit suspension was heated to 50 ° C, and the compound bacteria and the enzyme preparation were added at the same time.
  • the total amount of the compound bacteria and the enzyme preparation was 5% of the mass of the unpacked ginkgo fruit, and the temperature was kept for 3 hours.
  • the composition of the composite bacteria and the enzyme preparation is Saccharomyces cerevisiae, Lactobacillus plantarum, amylase, and sodium hydrogencarbonate.
  • the suspension was dried by a tumble dryer, and after pulverizing to 40 mesh, the moisture was adjusted to 30% in the mixer. After that, it enters the twin-screw extruder and the screw speed is 200r/min, and the barrel outlet temperature is 100°C.
  • the extruded material was dried and pulverized to 80 mesh, and the ginkgo powder pulverized to 80 mesh was mixed with the 80 mesh rice flour at 1:0.5, and a binder such as sodium alginate was appropriately added to adjust the moisture to 20%. After that, it was extruded into a twin-screw extruder with a screw speed of 100 r/min and a barrel outlet temperature of 50 °C.
  • the ginkgo composite rice of the extrusion abrasive tool is dried at 40 ° C for 150 minutes and is the finished product.
  • the ginkgo compound rice has a ginkgolic acid content of less than 1 mg/kg and a hydrocyanic acid content of 0.
  • the ginkgo flavonoid content in the ginkgo compound rice was measured to be 60 mg/100 g.
  • the ginkgo fruit is shelled by a sheller, crushed by a beater, added to a stirred enzymatic hydrolysis tank, and added with 2 times of unpacked ginkgo fruit water to stir into a suspension.
  • the ginkgo fruit suspension was heated to 30 ° C, and the composite bacteria and the enzyme preparation were added at the same time.
  • the total amount of the composite bacteria and the enzyme preparation was 2% of the mass of the unpacked ginkgo fruit, and the temperature was kept for 10 hours.
  • the composition of the composite bacteria and the enzyme preparation is two or four kinds of Saccharomyces cerevisiae, Lactobacillus plantarum, amylase, and sodium hydrogencarbonate.
  • the suspension was dried by a tumble dryer, and after pulverizing into 60 mesh, the moisture was adjusted to 30% in the mixer. After that, it was extruded into a twin-screw extruder with a screw speed of 150 r/min and a barrel outlet temperature of 130 °C.
  • the extruded material was dried and pulverized to 80 mesh, and pulverized to 80 mesh ginkgo powder and 80 mesh rice flour and 80 mesh rice flour were mixed 1:2, and a binder such as sodium alginate was appropriately added to adjust the water content to 25%. After that, it enters the twin-screw extruder and the screw speed is 150r/min, and the barrel outlet temperature is 70°C.
  • the ginkgo composite rice of the extrusion abrasive tool is dried at 60 ° C for 90 minutes and is the finished product.
  • the ginkgo compound rice has a ginkgolic acid content of less than 1 mg/kg and a hydrocyanic acid content of 0.
  • the ginkgo flavonoid content in the ginkgo compound rice was measured to be 40 mg/100 g.
  • the ginkgo fruit is shelled by a sheller, crushed by a beater, added to a stirred enzymatic hydrolysis tank, and added with 2 times of unpacked ginkgo fruit water to stir into a suspension.
  • the ginkgo fruit suspension was warmed to 30 ° C and incubated for 10 h.
  • the suspension was dried by a tumble dryer, and after pulverizing to 60 mesh, the moisture was adjusted to 30% in the mixer. After that, it was extruded into a twin-screw extruder with a screw speed of 150 r/min and a barrel outlet temperature of 130 °C.
  • the extruded material was dried and pulverized to 80 mesh, and pulverized to 80 mesh ginkgo powder and 80 mesh rice flour were mixed at 1:2, and a binder such as sodium alginate was appropriately added to adjust the water content to 25%. After that, it enters the twin-screw extruder and the screw speed is 150r/min, and the barrel outlet temperature is 70°C.
  • the ginkgo composite rice of the extrusion abrasive tool is dried at 60 ° C for 90 minutes and is the finished product.
  • Ginkgo biloba complex rice ginkgolic acid content is 20 ⁇ 35mg / kg.
  • the flavonoid content of ginkgo was measured to be 15 mg/100 g.
  • Example 4 does not add the complex bacteria detoxification preparation for fermentation, and the ginkgolic acid content of the ginkgo compound rice which is obtained by extrusion is still unable to meet the requirements of the National Pharmacopoeia and the European Pharmacopoeia for ginkgo and ginkgo products.
  • the content of ginkgolic acid is lower than 10 mg/kg.
  • the ginkgo fruit is shelled by a sheller, crushed by a beater, added to a stirred enzymatic hydrolysis tank, and added with 2 times of unpacked ginkgo fruit water to stir into a suspension.
  • the ginkgo fruit suspension was heated to 50 ° C, and the compound bacteria and the enzyme preparation were added at the same time.
  • the total amount of the compound bacteria and the enzyme preparation was 5% of the mass of the unpacked ginkgo fruit, and the temperature was kept for 3 hours.
  • the composition of the composite bacteria and the enzyme preparation is two or four kinds of Saccharomyces cerevisiae, Lactobacillus plantarum, amylase, and sodium hydrogencarbonate.
  • the suspension was dried by a tumble dryer, and pulverized to 80 mesh of ginkgo powder and 80 mesh rice flour were mixed at 1:0.5, and a binder such as sodium alginate was appropriately added to adjust the water content to 20%. After that, it was extruded into a twin-screw extruder with a screw speed of 100 r/min and a barrel outlet temperature of 50 °C.
  • the ginkgo composite rice of the extrusion abrasive tool is dried at 40 ° C for 150 minutes and is the finished product.
  • Ginkgo biloba complex rice ginkgolic acid content is 50 ⁇ 70mg / kg.
  • the ginkgo flavonoid content in the ginkgo compound rice was measured to be 90 mg/100 g.
  • the ginkgo fruit is shelled by a sheller, crushed by a beater, added to a stirred enzymatic hydrolysis tank, and added with 2 times of unpacked ginkgo fruit water to stir into a suspension.
  • the ginkgo fruit suspension was heated to 20 ° C, and the complex bacteria and enzyme preparation (1% of the quality of the unpacked ginkgo fruit) were added, and the fermentation was carried out for 3 h, 10 h, 17 h, 24, 31 h.
  • the composition of the composite bacteria and the enzyme preparation is Saccharomyces cerevisiae, Lactobacillus plantarum, amylase, and sodium hydrogencarbonate.
  • the suspension was dried by a tumble dryer and pulverized into 100 meshes to measure the content of flavonoids and ginkgolic acids in the ginkgo biloba obtained by different fermentation holding times.
  • the ginkgo fruit is shelled by a sheller, crushed by a beater, added to a stirred enzymatic hydrolysis tank, and added with water (2 times of unshelled ginkgo fruit mass) to stir into a suspension.
  • the ginkgo fruit suspension was warmed to 20 ° C, and the composite bacteria and the enzyme preparation (1% of the mass of the unpacked ginkgo fruit) were added and kept for 10 hours.
  • the composition of the composite bacteria and the enzyme preparation is Saccharomyces cerevisiae, Lactobacillus plantarum, amylase, and sodium hydrogencarbonate. Among them, sodium hydrogencarbonate was gradually added according to the reaction time. After the fermentation, the suspension was dried by a tumble dryer and pulverized into 100 mesh.
  • the ginkgo fruit is shelled by a sheller, crushed by a beater, added to a stirred enzymatic hydrolysis tank, and added with water (2 times of unshelled ginkgo fruit mass) to stir into a suspension.
  • the ginkgo fruit suspension was warmed to 20 ° C, and the complex bacteria and the enzyme preparation (0.1% of the mass of the unpacked ginkgo fruit) were added and incubated for 24 hours.
  • the composition of the composite bacteria and the enzyme preparation is two or four kinds of Saccharomyces cerevisiae, Lactobacillus plantarum, amylase, and sodium hydrogencarbonate.
  • the suspension was dried by a tumble dryer, and then pulverized into 20, 40, 60, 80, 100, 120, and 200 meshes, and the moisture was adjusted to 20% in the mixer. After that, it was extruded into a twin-screw extruder with a screw speed of 100 r/min and a barrel outlet temperature of 175 °C.
  • the extruded material was dried and pulverized to 80 mesh, and pulverized to 80 mesh ginkgo powder and 80 mesh rice flour were mixed at 1:5, sodium alginate was added, and the water content was adjusted to 40%. After that, it enters the twin-screw extruder and the screw speed is 250r/min, and the barrel outlet temperature is 120°C.
  • the ginkgo composite rice of the extrusion abrasive tool is dried at 70 ° C for 70 minutes and is the finished product.
  • Table 3 The fermented ginkgo fruit suspension is dried and pulverized into different particle sizes for extrusion.
  • Particle size group Flavonoid content mg/100g Ginkgoic acid content mg/kg 20-40 106.62 ⁇ 4.43 13.50 ⁇ 0.28 40-60 91.12 ⁇ 2.3 11.59 ⁇ 0.38 60-80 91.36 ⁇ 4.38 12.33 ⁇ 0.20 80-100 91.55 ⁇ 4.30 12.41 ⁇ 0.32 100-120 102.96 ⁇ 5.71 13.58 ⁇ 0.32 120-200 Hard to squeeze, there is burnt
  • the ginkgo fruit is shelled by a sheller, crushed by a beater, added to a stirred enzymatic hydrolysis tank, and added with water (2 times of unshelled ginkgo fruit mass) to stir into a suspension.
  • the ginkgo fruit suspension was heated to 20 ° C, and the complex bacteria and the enzyme preparation (0.1% of the mass of the unpacked ginkgo fruit) were added and kept for 24 hours.
  • the composition of the composite bacteria and the enzyme preparation is Saccharomyces cerevisiae, Lactobacillus plantarum, amylase, and sodium hydrogencarbonate.
  • the suspension was dried by a tumble dryer, and after pulverizing to 40 mesh, the water was adjusted to 20, 24, 28, 32, 36, and 40% in the mixer, respectively. After that, it was extruded into a twin-screw extruder with a screw speed of 100 r/min and a barrel outlet temperature of 175 °C.
  • the extruded material was dried and pulverized to 80 mesh, and pulverized to 80 mesh ginkgo powder and 80 mesh rice flour were mixed at 1:5, and sodium alginate was appropriately added to adjust the moisture content to 40%. After that, it enters the twin-screw extruder and the screw speed is 250r/min, and the barrel outlet temperature is 120°C.
  • the ginkgo composite rice of the extrusion abrasive tool is dried at 70 ° C for 70 minutes and is the finished product.
  • the fermented Ginkgo biloba suspension has different effects on the content of flavonoids and ginkgolic acid in ginkgo biloba after drying and pulverizing, and the adjusted moisture content is 24%, which can balance ginkgolic acid at the same time.
  • the ginkgo fruit is shelled by a sheller, crushed by a beater, added to a stirred enzymatic hydrolysis tank, and added with water (2 times of unshelled ginkgo fruit mass) to stir into a suspension.
  • the ginkgo fruit suspension was warmed to 20 ° C, and the complex bacteria and the enzyme preparation (0.1% of the mass of the unpacked ginkgo fruit) were added and incubated for 24 hours.
  • the composition of the composite bacteria and the enzyme preparation is two or four kinds of Saccharomyces cerevisiae, Lactobacillus plantarum, amylase, and sodium hydrogencarbonate.
  • the suspension was dried by a tumble dryer, and after pulverizing to 40 mesh, the moisture was adjusted to 20% in the mixer. After that, it was extruded into a twin-screw extruder with a screw speed of 100 r/min and barrel outlet temperatures of 105, 115, 125, 135, 145, 155, 165, and 175 °C.
  • the extruded material was dried and pulverized to 80 mesh, and pulverized to 80 mesh ginkgo powder and 80 mesh rice flour were mixed at 1:5, and a binder such as sodium alginate was appropriately added to adjust the moisture content to 40%.
  • the ginkgo composite rice of the extrusion abrasive tool is dried at 70 ° C for 70 minutes and is the finished product.
  • the ginkgo fruit is shelled by a sheller, crushed by a beater, added to a stirred enzymatic hydrolysis tank, and added with water (2 times of unshelled ginkgo fruit mass) to stir into a suspension.
  • the ginkgo fruit suspension was heated to 20 ° C, and the complex bacteria and the enzyme preparation (0.1% of the mass of the unpacked ginkgo fruit) were added and kept for 24 hours.
  • the composition of the composite bacteria and the enzyme preparation is two or four kinds of Saccharomyces cerevisiae, Lactobacillus plantarum, amylase, and sodium hydrogencarbonate.
  • the suspension was dried by a tumble dryer, and after pulverizing to 40 mesh, the moisture was adjusted to 20% in the mixer.
  • the twin-screw extruder and the screw speed is 100, 120, 140, 160, 180, 200r/min, and the barrel outlet temperature is 175 °C.
  • the extruded material was dried and pulverized to 80 mesh, and the ginkgo powder pulverized to 80 mesh was mixed with the 80 mesh rice flour in a ratio of 1:5, and a binder was appropriately added to adjust the moisture content to 40%.
  • it enters the twin-screw extruder and the screw speed is 250r/min, and the barrel outlet temperature is 120°C.
  • the ginkgo composite rice of the extrusion abrasive tool is dried at 70 ° C for 70 minutes and is the finished product.
  • the ginkgo fruit is shelled by a sheller, crushed by a beater, added to a stirred enzymatic hydrolysis tank, and added with water (2 times of unshelled ginkgo fruit mass) to stir into a suspension.
  • the ginkgo fruit suspension was warmed to 20 ° C, and the complex bacteria and the enzyme preparation (0.1% of the mass of the unpacked ginkgo fruit) were added and incubated for 24 hours.
  • the composition of the composite bacteria and the enzyme preparation is two or four kinds of Saccharomyces cerevisiae, Lactobacillus plantarum, amylase, and sodium hydrogencarbonate.
  • the suspension was dried by a tumble dryer, and after pulverizing to 40 mesh, the moisture was adjusted to 20% in the mixer. After that, it was extruded into a twin-screw extruder with a screw speed of 100 r/min and a barrel outlet temperature of 175 °C.
  • the extruded material was dried and pulverized to 80 mesh, and pulverized to 80 mesh ginkgo powder and 80 mesh rice flour were mixed at 1:5, and sodium alginate was appropriately added to adjust the water content to 30%. After that, it was extruded into a twin-screw extruder with a screw speed of 250 r/min and a barrel outlet temperature of 120 °C.
  • the ginkgo composite rice of the extrusion abrasive tool is dried at 70 ° C for 70 minutes and is the finished product.
  • the addition amount of 0.5% sodium alginate can appropriately increase the degree of swelling of the rice, but does not cause the texture to be too bulky to lose the texture.
  • the invention adopts the method that the ginkgo biloba acid is added to the ginkgo biloba by fermentation and extrusion, and the ginkgolic acid in the ginkgo biloba is removed, so that the ginkgolic acid content is as low as 0.1-0.5 mg/kg, and the hydrocyanic acid content is simultaneously obtained. Drop to 0.
  • the invention utilizes the synergistic effect of fermentation and extrusion, and the two are irreplaceable.
  • the fermentation method or the extrusion method can not remove the ginkgo acid while protecting the ginkgo flavonoids.
  • the composite bacteria detoxification preparation of the invention comprises a composite bacteria and/or an enzyme preparation, and the enzyme preparation comprises amylase and sodium hydrogencarbonate.
  • the main function of the amylase should be to reduce the granularity of the system, stabilize the system, and make the ginkgo.
  • Acid is more soluble, amylase products are more easily used by microorganisms, and various enzymes of microbial metabolism can reduce the content of ginkgolic acid; a small amount of sodium bicarbonate is used to adjust the pH value of the reaction system, so that the composite bacteria can grow better; Extrusion barrel temperature, screw speed, and moisture content of the grain all affect the removal of ginkgolic acid.
  • the invention effectively solves the problem of detoxification of ginkgo, and the main nutrient component of ginkgo is similar to that of rice and the like, thereby making it a staple food that can be eaten in a large amount, and greatly enhancing its beneficial effect on the human body by increasing the amount of food.
  • This product is the first to introduce ginkgo biloba cereal products that can be eaten in large quantities in all known ginkgo products.
  • the ginkgolic acid content meets the requirements of the National Pharmacopoeia and the European Pharmacopoeia for ginkgo and ginkgo products, while retaining a large number of ginkgo's main active ingredients.
  • the content of flavonoids is an effective and non-toxic staple food product based on ginkgo.

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Abstract

一种银杏复合谷物的制备方法及银杏复合谷物，其包括银杏果脱壳；破碎制浆；加入复合菌脱毒剂发酵；干燥粉碎；在双螺杆挤压机中挤压加工；银杏果再次干燥粉碎后与谷物混合并加入粘结剂调配；挤压成型。

Description

一种银杏复合谷物的制备方法及银杏复合谷物 技术领域
本发明属于食品加工技术领域，具体涉及一种银杏复合谷物的制备方法及银杏复合谷物。
背景技术
银杏果含有多种营养元素，具有通畅血管、改善大脑功能、延缓老年人大脑衰老、增强记忆能力、治疗老年痴呆症和脑供血不足等功效，银杏果还可以保护肝脏、减少心律不齐、防止过敏反应中致命性的支气管收缩，还可以应用于对付哮喘、移植排异、心肌梗塞、中风、器官保护和透析，因此可被应用营养学和食疗中，然而银杏果含有银杏酸、氢氰酸等多种毒素，不适宜大量食用，并且难以脱毒，因此无法大量食用，现有脱毒方法会大大破坏银杏果的营养成分，例如银杏黄酮，限制了银杏果的应用和药用价值。
发明内容
本部分的目的在于概述本发明的实施例的一些方面以及简要介绍一些较佳实施例。在本部分以及本申请的说明书摘要和发明名称中可能会做些简化或省略以避免使本部分、说明书摘要和发明名称的目的模糊，而这种简化或省略不能用于限制本发明的范围。
鉴于上述的技术缺陷，提出了本发明。
因此，作为本发明的一个方面，本发明其中一个目的是克服现有技术中存在的不足，提供一种银杏复合谷物的制备方法。
为解决上述技术问题，本发明提供了如下技术方案：一种银杏复合谷物的制备方法，其包括，脱壳：将银杏果脱壳；制浆：将经脱壳的所述银杏果破碎制浆；发酵：在所述经破碎制浆的银杏果中加入复合菌脱毒制剂配成银杏果混悬液，发酵脱毒；干燥粉碎：将所述经过发酵的银杏果悬浊液干燥并粉碎；挤压：将所述经过干燥并粉碎的银杏果悬浊液用双螺杆挤压机进行挤压。调配：将所述经过挤压的银杏果再次干燥粉碎并与所述谷物混合制成银杏复合谷物，加入粘结剂，调整水分含量。挤压成型：将所述加入了粘结剂的银杏复合谷物挤压成型。
作为本发明所述银杏复合谷物的制备方法的一种优选方案，其中，所述发酵，所述复合菌包括酿酒酵母菌和/或植物乳杆菌，所述发酵，温度为20～50℃， 时间为3～24h。
作为本发明所述银杏复合谷物的制备方法的一种优选方案，其中，所述发酵，所述复合菌脱毒制剂还包酶制剂，所述酶制剂包括淀粉酶和/或碳酸氢钠，所述复合菌和酶制剂的总量为所述经过脱壳的银杏果质量的0.1～5％，所述碳酸氢钠加入量为所述经脱壳的银杏果总质量的0.01～1％，所述碳酸氢钠用于调节pH值。
作为本发明所述银杏复合谷物的制备方法的一种优选方案，其中，所述干燥粉碎，将经过干燥的银杏果粉碎成40～100目后，调整水分含量的质量百分比为20～40％。
作为本发明所述银杏复合谷物的制备方法的一种优选方案，其中，所述挤压，将所述经过干燥并粉碎的银杏果用双螺杆挤压机挤压，其中，所述双螺杆挤压机的螺杆转速为100～200r/min，机筒出口温度为100～180℃。
作为本发明所述银杏复合谷物的制备方法的一种优选方案，其中，所述调配，将所述经过挤压的银杏果进行干燥后粉碎至80目，与80目的所述谷物混合制成银杏复合谷物，所述粘结剂为海藻酸钠，所述银杏果与所述谷物的比例为1：0.5～1：5，调整所述银杏复合谷物的水分含量为15～40％。
作为本发明所述银杏复合谷物的制备方法的一种优选方案，其中，所述挤压成型，将所述加入了粘结剂的银杏复合谷物用双螺杆挤压机挤压，其中，螺杆转速为100～250r/min，机筒出口温度为50～120℃。
作为本发明所述银杏复合谷物的制备方法的一种优选方案，其中，还包括，再次干燥：将所述挤压成型的银杏复合谷物进行再次干燥，干燥温度为40～70℃，时间为70～150min。
作为本发明所述银杏复合谷物的制备方法的一种优选方案，其中，所述谷物为大米。
作为本发明的另一个方面，本发明其中一个目的是克服现有技术中存在的不足，提供一种银杏复合谷物，其中，所述银杏复合谷物包括银杏果、谷物，所述银杏复合谷物中银杏黄酮含量为10～80mg/100g，银杏酸含量小于1mg/kg。
本发明的有益效果：本发明有效地解决了银杏脱毒的难题，而银杏的主要营养成分与大米等谷物近似，从而使之成为可以大量食用的主食，通过提高食 用量大大增强了其对人体的有益作用。本产品在所有已知银杏产品中，是首次提出可以大量食用的银杏果谷物产品，其银杏酸含量符合国家药典和欧洲药典对银杏和银杏制品的要求，同时大量保留了银杏的主要活性成分银杏黄酮的含量，是有效无毒的以银杏为基础的主食产品。
具体实施方式
为使本发明的上述目的、特征和优点能够更加明显易懂，下面结合具体实施例对本发明的具体实施方式做详细的说明。
在下面的描述中阐述了很多具体细节以便于充分理解本发明，但是本发明还可以采用其他不同于在此描述的其它方式来实施，本领域技术人员可以在不违背本发明内涵的情况下做类似推广，因此本发明不受下面公开的具体实施例的限制。
其次，此处所称的“一个实施例”或“实施例”是指可包含于本发明至少一个实现方式中的特定特征、结构或特性。在本说明书中不同地方出现的“在一个实施例中”并非均指同一个实施例，也不是单独的或选择性的与其他实施例互相排斥的实施例。
实施例1：
首先用脱壳机将银杏果脱壳，利用打浆机破碎，加入到带搅拌的酶解罐，加入2倍脱壳银杏果质量的水搅拌成悬浊液。将银杏果悬浮液升温到20℃，同时加入复合菌和酶制剂，复合菌和酶制剂的总量为脱壳银杏果质量的0.1％，保温24h。复合菌和酶制剂的组成为酿酒酵母、植物乳杆菌、淀粉酶、碳酸氢钠的2种。发酵后悬浊液通过滚筒式干燥机干燥，之后粉碎成40目后，在混合机内调整水分为20％。之后进入双螺杆挤压机挤压，螺杆转速为100r/min，机筒出口温度为180℃。挤出物料干燥后粉碎至80目。粉碎至80目的银杏粉与80目大米粉按照1：5混合，适当添加海藻酸钠等粘结剂，调整水分为40％。之后进入双螺杆挤压机挤压，螺杆转速为250r/min，机筒出口温度为120℃。挤出磨具的银杏复合大米于70℃干燥70min后即为成品。测得银杏复合大米银杏酸含量小于1mg/kg，氢氰酸含量为0。测得银杏复合大米中银杏黄酮含量为15mg/100g。
实施例2：
首先用脱壳机将银杏果脱壳，利用打浆机破碎，加入到带搅拌的酶解罐， 加入2倍脱壳银杏果质量的水搅拌成悬浊液。将银杏果悬浮液升温到50℃，同时加入复合菌和酶制剂，复合菌和酶制剂的总量为脱壳银杏果质量的5％，保温3h。复合菌和酶制剂的组成为酿酒酵母、植物乳杆菌、淀粉酶、碳酸氢钠。发酵后悬浊液通过滚筒式干燥机干燥，之后粉碎成40目后，在混合机内调整水分为30％。之后进入双螺杆挤压机挤压，螺杆转速为200r/min，机筒出口温度为100℃。挤出物料干燥后粉碎至80目，粉碎至80目的银杏粉与80目大米粉按照1：0.5混合，适当添加海藻酸钠等粘结剂，调整水分为20％。之后进入双螺杆挤压机挤压，螺杆转速为100r/min，机筒出口温度为50℃。挤出磨具的银杏复合大米于40℃干燥150min后即为成品。测得银杏复合大米银杏酸含量小于1mg/kg，氢氰酸含量为0。测得银杏复合大米中银杏黄酮含量为60mg/100g。
实施例3：
首先用脱壳机将银杏果脱壳，利用打浆机破碎，加入到带搅拌的酶解罐，加入2倍脱壳银杏果质量的水搅拌成悬浊液。将银杏果悬浮液升温到30℃，同时加入复合菌和酶制剂，复合菌和酶制剂的总量为脱壳银杏果质量的2％，保温10h。复合菌和酶制剂的组成为酿酒酵母、植物乳杆菌、淀粉酶、碳酸氢钠的2种或4种。发酵后悬浊液通过滚筒式干燥机干燥，之后粉碎成60目后，在混合机内调整水分为30％。之后进入双螺杆挤压机挤压，螺杆转速为150r/min，机筒出口温度为130℃。挤出物料干燥后粉碎至80目，粉碎至80目的银杏粉与80目大米粉与80目大米粉按照1:2混合，适当添加海藻酸钠等粘结剂，调整水分为25％。之后进入双螺杆挤压机挤压，螺杆转速为150r/min，机筒出口温度为70℃。挤出磨具的银杏复合大米于60℃干燥90min后即为成品。测得银杏复合大米银杏酸含量小于1mg/kg，氢氰酸含量为0。测得银杏复合大米中银杏黄酮含量为40mg/100g。
实施例4：
首先用脱壳机将银杏果脱壳，利用打浆机破碎，加入到带搅拌的酶解罐，加入2倍脱壳银杏果质量的水搅拌成悬浊液。将银杏果悬浮液升温到30℃，保温10h。悬浊液通过滚筒式干燥机干燥，之后粉碎成60目后，在混合机内调整水分为30％。之后进入双螺杆挤压机挤压，螺杆转速为150r/min，机筒出口温度为130℃。挤出物料干燥后粉碎至80目，粉碎至80目的银杏粉与80目 大米粉按照1:2混合，适当添加海藻酸钠等粘结剂，调整水分为25％。之后进入双螺杆挤压机挤压，螺杆转速为150r/min，机筒出口温度为70℃。挤出磨具的银杏复合大米于60℃干燥90min后即为成品。银杏复合大米银杏酸含量为20～35mg/kg。测得银杏黄酮含量为15mg/100g。
由检测结果可知，采用实施例4的方法，不加入复合菌脱毒制剂来发酵，之后进行挤压制得的银杏复合大米的银杏酸含量仍然无法达到符合国家药典和欧洲药典对银杏和银杏制品中银杏酸含量低于10mg/kg的要求。
实施例5：
首先用脱壳机将银杏果脱壳，利用打浆机破碎，加入到带搅拌的酶解罐，加入2倍脱壳银杏果质量的水搅拌成悬浊液。将银杏果悬浮液升温到50℃，同时加入复合菌和酶制剂，复合菌和酶制剂的总量为脱壳银杏果质量的5％，保温3h。复合菌和酶制剂的组成为酿酒酵母、植物乳杆菌、淀粉酶、碳酸氢钠的2种或4种。发酵后悬浊液通过滚筒式干燥机干燥，粉碎至80目的银杏粉与80目大米粉按照1：0.5混合，适当添加海藻酸钠等粘结剂，调整水分为20％。之后进入双螺杆挤压机挤压，螺杆转速为100r/min，机筒出口温度为50℃。挤出磨具的银杏复合大米于40℃干燥150min后即为成品。银杏复合大米银杏酸含量为50～70mg/kg。测得银杏复合大米中银杏黄酮含量为90mg/100g。
由检测结果可知，采用实施例5的方法，只发酵，不进行挤压制得的银杏复合大米的银杏酸含量仍然无法达到符合国家药典和欧洲药典对银杏和银杏制品中银杏酸含量低于10mg/kg的要求。
实施例6：
首先用脱壳机将银杏果脱壳，利用打浆机破碎，加入到带搅拌的酶解罐，加入2倍脱壳银杏果质量的水搅拌成悬浊液。将银杏果悬浮液升温到20℃，同时加入复合菌和酶制剂(为脱壳银杏果质量的1％)，保温发酵3h，10h，17h，24，31h。复合菌和酶制剂的组成为酿酒酵母、植物乳杆菌、淀粉酶、碳酸氢钠。发酵后悬浊液通过滚筒式干燥机干燥，粉碎成100目，检测不同发酵保温时间制得的银杏果中黄酮和银杏酸含量。
表1不同发酵时间对银杏果中黄酮和银杏酸含量的影响
Figure PCTCN2018077246-appb-000001
Figure PCTCN2018077246-appb-000002
从表1可知，随着发酵时间延长，银杏酸含量有所降低，但远远无法达到符合国家药典和欧洲药典对银杏和银杏制品中银杏酸含量低于10mg/kg的要求，银杏黄酮含量稍有降低。因此，单纯采用发酵的方法难以制备复合银杏酸含量标准要求的银杏复合谷物。
实施例7：
首先用脱壳机将银杏果脱壳，利用打浆机破碎，加入到带搅拌的酶解罐，加水(2倍脱壳银杏果质量)搅拌成悬浊液。将银杏果悬浮液升温到20℃，同时加入复合菌和酶制剂(为脱壳银杏果质量的1％)，保温10h。复合菌和酶制剂的组成为酿酒酵母、植物乳杆菌、淀粉酶、碳酸氢钠。其中碳酸氢钠为按照反应时间逐渐加入。发酵后悬浊液通过滚筒式干燥机干燥，粉碎成100目。
表2不同碳酸氢钠加入量对银杏果中黄酮和银杏酸含量的影响
Figure PCTCN2018077246-appb-000003
从表2可知，由于碳酸氢钠为碱性，因此增加碳酸氢钠的加入量可以使银杏酸含量大幅降低，但同时也会破坏银杏黄酮，导致银杏黄酮含量大幅降低，因此本发明方法中，仅加入少量的碳酸氢钠用于调节发酵体系的pH值。
实施例8：
首先用脱壳机将银杏果脱壳，利用打浆机破碎，加入到带搅拌的酶解罐，加水(2倍脱壳银杏果质量)搅拌成悬浊液。将银杏果悬浮液升温到20℃，同时加入复合菌和酶制剂(为脱壳银杏果质量的0.1％)，保温24h。复合菌和酶制剂的组成为酿酒酵母、植物乳杆菌、淀粉酶、碳酸氢钠的2种或4种。发酵 后悬浊液通过滚筒式干燥机干燥，之后粉碎成20、40、60、80、100、120、200目后，在混合机内调整水分为20％。之后进入双螺杆挤压机挤压，螺杆转速为100r/min，机筒出口温度为175℃。挤出物料干燥后粉碎至80目，粉碎至80目的银杏粉与80目大米粉按照1:5混合，添加海藻酸钠，调整水分为40％。之后进入双螺杆挤压机挤压，螺杆转速为250r/min，机筒出口温度为120℃。挤出磨具的银杏复合大米于70℃干燥70min后即为成品。
表3经过发酵的银杏果悬浊液干燥后粉碎成不同粒径进行挤压
粒径组目 黄酮含量mg/100g 银杏酸含量mg/kg
20-40 106.62±4.43 13.50±0.28
40-60 91.12±2.3 11.59±0.38
60-80 91.36±4.38 12.33±0.20
80-100 91.55±4.30 12.41±0.32
100-120 102.96±5.71 13.58±0.32
120-200 难以挤压，出现焦糊  
实施例9：
首先用脱壳机将银杏果脱壳，利用打浆机破碎，加入到带搅拌的酶解罐，加水(2倍脱壳银杏果质量)搅拌成悬浊液。将银杏果悬浮液使料液升温到20℃，同时加入复合菌和酶制剂(为脱壳银杏果质量的0.1％)，保温24h。复合菌和酶制剂的组成为酿酒酵母、植物乳杆菌、淀粉酶、碳酸氢钠。发酵后悬浊液通过滚筒式干燥机干燥，之后粉碎成40目后，在混合机内调整水分别为20、24、28、32、36、40％。之后进入双螺杆挤压机挤压，螺杆转速为100r/min，机筒出口温度为175℃。挤出物料干燥后粉碎至80目，粉碎至80目的银杏粉与80目大米粉按照1：5混合，适当添加海藻酸钠，调整水分为40％。之后进入双螺杆挤压机挤压，螺杆转速为250r/min，机筒出口温度为120℃。挤出磨具的银杏复合大米于70℃干燥70min后即为成品。
表4经过发酵的银杏果悬浊液干燥粉碎后调整不同的水分含量
Figure PCTCN2018077246-appb-000004
Figure PCTCN2018077246-appb-000005
从上表可知，经过发酵的银杏果悬浊液干燥粉碎后调整不同的水分含量对银杏果中黄酮含量及银杏酸含量均造成影响，其中调整水分含量为24％最优，能同时平衡银杏酸含量最低和较高的银杏黄酮含量。
实施例10：
首先用脱壳机将银杏果脱壳，利用打浆机破碎，加入到带搅拌的酶解罐，加水(2倍脱壳银杏果质量)搅拌成悬浊液。将银杏果悬浮液升温到20℃，同时加入复合菌和酶制剂(为脱壳银杏果质量的0.1％)，保温24h。复合菌和酶制剂的组成为酿酒酵母、植物乳杆菌、淀粉酶、碳酸氢钠的2种或4种。发酵后悬浊液通过滚筒式干燥机干燥，之后粉碎成40目后，在混合机内调整水分为20％。之后进入双螺杆挤压机挤压，螺杆转速为100r/min，机筒出口温度为105、115、125、135、145、155、165、175℃。挤出物料干燥后粉碎至80目，粉碎至80目的银杏粉与80目大米粉按照1:5混合，适当添加海藻酸钠等粘结剂，调整水分为40％。之后进入双螺杆挤压机挤压，螺杆转速为250r/min，机筒出口温度为120℃。挤出磨具的银杏复合大米于70℃干燥70min后即为成品。
表5挤压的机筒温度对黄酮含量和银杏酸含量的影响
Figure PCTCN2018077246-appb-000006
Figure PCTCN2018077246-appb-000007
实施例11：
首先用脱壳机将银杏果脱壳，利用打浆机破碎，加入到带搅拌的酶解罐，加水(2倍脱壳银杏果质量)搅拌成悬浊液。将银杏果悬浮液使料液升温到20℃，同时加入复合菌和酶制剂(为脱壳银杏果质量的0.1％)，保温24h。复合菌和酶制剂的组成为酿酒酵母、植物乳杆菌、淀粉酶、碳酸氢钠的2种或4种。发酵后悬浊液通过滚筒式干燥机干燥，之后粉碎成40目后，在混合机内调整水分为20％。之后进入双螺杆挤压机挤压，螺杆转速为100、120、140、160、180、200r/min，机筒出口温度为175℃。挤出物料干燥后粉碎至80目，粉碎至80目的银杏粉与80目大米粉按照1:5混合，适当添加粘结剂，调整水分为40％。之后进入双螺杆挤压机挤压，螺杆转速为250r/min，机筒出口温度为120℃。挤出磨具的银杏复合大米于70℃干燥70min后即为成品。
表6双螺杆挤压机螺杆转速对黄酮含量和银杏酸含量的影响
Figure PCTCN2018077246-appb-000008
实施例12：
首先用脱壳机将银杏果脱壳，利用打浆机破碎，加入到带搅拌的酶解罐，加水(2倍脱壳银杏果质量)搅拌成悬浊液。将银杏果悬浮液升温到20℃，同时加入复合菌和酶制剂(为脱壳银杏果质量的0.1％)，保温24h。复合菌和酶制剂的组成为酿酒酵母、植物乳杆菌、淀粉酶、碳酸氢钠的2种或4种。发酵后悬浊液通过滚筒式干燥机干燥，之后粉碎成40目后，在混合机内调整水分为20％。之后进入双螺杆挤压机挤压，螺杆转速为100r/min，机筒出口温度为175℃。挤出物料干燥后粉碎至80目，粉碎至80目的银杏粉与80目大米粉按照1:5混合，适当添加海藻酸钠，调整水分为30％。之后进入双螺杆挤压机 挤压，螺杆转速为250r/min，机筒出口温度为120℃。挤出磨具的银杏复合大米于70℃干燥70min后即为成品。
表7海藻酸钠的添加量对银杏复合大米蒸煮后膨胀率的影响
Figure PCTCN2018077246-appb-000009
从表7可知，0.5％的海藻酸钠添加量可以适当增加米的膨胀度，但不至于使其质构过于蓬松而丧失口感。
本发明采用对银杏果加入了复合菌制剂进行发酵与挤压相结合的方式对银杏果中的银杏酸进行脱除，使银杏酸含量低至0.1～0.5mg/kg，同时使氢氰酸含量降为0。本发明利用了发酵与挤压的协同增效作用，二者不可替代，单纯采用发酵方法或挤压方法均无法在保护银杏黄酮的同时脱除银杏酸。本发明的复合菌脱毒制剂包括复合菌和/或酶制剂，酶制剂包括淀粉酶、碳酸氢钠，在本发明中，淀粉酶的主要作用应该是降低体系颗粒度，使体系稳定，使银杏酸更易溶出，淀粉酶产物更易为微生物利用，而微生物代谢的多种酶类有可以降低银杏酸含量；碳酸氢钠少量天剑用于调节反应体系pH值，使复合菌可以更好地生长；挤压的机筒温度、螺杆转速，以及谷物的水分含量均对银杏酸的脱除效果造成影响。
本发明有效地解决了银杏脱毒的难题，而银杏的主要营养成分与大米等谷物近似，从而使之成为可以大量食用的主食，通过提高食用量大大增强了其对人体的有益作用。本产品在所有已知银杏产品中，是首次提出可以大量食用的银杏果谷物产品，其银杏酸含量符合国家药典和欧洲药典对银杏和银杏制品的要求，同时大量保留了银杏的主要活性成分银杏黄酮的含量，是有效无毒的以银杏为基础的主食产品。
应说明的是，以上实施例仅用以说明本发明的技术方案而非限制，尽管参 照较佳实施例对本发明进行了详细说明，本领域的普通技术人员应当理解，可以对本发明的技术方案进行修改或者等同替换，而不脱离本发明技术方案的精神和范围，其均应涵盖在本发明的权利要求范围当中。

Claims (10)

  1. 一种银杏复合谷物的制备方法，其特征在于：包括，
    脱壳：将银杏果脱壳；
    制浆：将经脱壳的所述银杏果破碎制浆；
    发酵：在所述经破碎制浆的银杏果中加入复合菌脱毒制剂配成银杏果混悬液，发酵脱毒；
    干燥粉碎：将所述经过发酵的银杏果悬浊液干燥并粉碎；
    挤压：将所述经过干燥并粉碎的银杏果悬浊液用双螺杆挤压机进行挤压；
    调配：将所述经过挤压的银杏果再次干燥粉碎并与所述谷物混合制成银杏复合谷物，加入粘结剂，调整水分含量；
    挤压成型：将所述加入了粘结剂的银杏复合谷物挤压成型。
  2. 如权利要求1所述的制备方法，其特征在于：所述发酵，其中，所述复合菌包括酿酒酵母菌和/或植物乳杆菌，所述发酵，温度为20～50℃，时间为3～24h。
  3. 如权利要求2所述的制备方法，其特征在于：所述发酵，其中，所述复合菌脱毒制剂还包酶制剂，所述酶制剂包括淀粉酶和/或碳酸氢钠，所述复合菌和酶制剂的总量为所述经过脱壳的银杏果质量的0.1～5％，所述碳酸氢钠加入量为所述经脱壳的银杏果总质量的0.01～1％，所述碳酸氢钠用于调节pH值。
  4. 如权利要求1～3任一所述的制备方法，其特征在于：所述干燥粉碎，其中，将经过干燥的银杏果粉碎成40～100目后，调整水分含量的质量百分比为20～40％。
  5. 如权利要求1～3任一所述的制备方法，其特征在于：所述挤压，将所述经过干燥并粉碎的银杏果用双螺杆挤压机挤压，其中，所述双螺杆挤压机的螺杆转速为100～200r/min，机筒出口温度为100～180℃。
  6. 如权利要求1～3任一所述的制备方法，其特征在于：所述调配，将所述经过挤压的银杏果进行干燥后粉碎至80目，与80目的所述谷物混合制成银杏复合谷物，所述粘结剂为海藻酸钠，所述银杏果与所述谷物的比例为1：0.5～1：5，调整所述银杏复合谷物的水分含量为15～40％。
  7. 如权利要求1～3任一所述的制备方法，其特征在于：所述挤压成型，将所述加入了粘结剂的银杏复合谷物用双螺杆挤压机挤压，其中，螺杆转速为100～250r/min，机筒出口温度为50～120℃。
  8. 如权利要求1～3任一所述的制备方法，其特征在于：还包括，
    再次干燥：将所述挤压成型的银杏复合谷物进行再次干燥，干燥温度为40～70℃，时间为70～150min。
  9. 如权利要求1～3任一所述的制备方法，其特征在于：所述谷物为大米。
  10. 一种如权利要求1～9所述的制备方法制得的银杏复合谷物，其特征在于：所述银杏复合谷物包括银杏果、谷物，所述银杏复合谷物中银杏黄酮含量为10～80mg/100g，银杏酸含量小于1mg/kg。
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