CN105053476A - Processing method of levulose-flavored preserved ginkgo fruits - Google Patents
Processing method of levulose-flavored preserved ginkgo fruits Download PDFInfo
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- CN105053476A CN105053476A CN201510524979.7A CN201510524979A CN105053476A CN 105053476 A CN105053476 A CN 105053476A CN 201510524979 A CN201510524979 A CN 201510524979A CN 105053476 A CN105053476 A CN 105053476A
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- ginkgo
- processing method
- sugar
- kernel
- ginkgo nuts
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Abstract
The invention discloses a processing method of levulose-flavored preserved ginkgo fruits, and belongs to the field of food processing. The processing method is characterized by comprising the following processing technological flows of hulling ginkgo nuts, precooking the hulled ginkgo nuts, rinsing the precooked ginkgo nuts, performing enzyme treatment, immersing ginkgo nuts after enzyme treatment into sugar, drying the ginkgo nuts immersed into the sugar, packaging the dried ginkgo nuts, and obtaining finished products. The processing method has the benefits that products prepared by the processing method are glittering and translucent in color, are sweet rather than greasy, are fragrant, crisp and tenacious in mouth feel, and have peculiar fragrant and sweet flavor of ginkgoes. The products are delicious and rich in nutrition, are beneficial for human bodies to digest and absorb food, and have the efficacies of nourishing yin, nourishing faces and resisting ageing. The processing method is simple to operate, is easy to implement, and is a green food which is delicious and is rich in nutrition.
Description
Technical field
The present invention relates to a kind of processing method of food, especially relate to a kind of processing method of fructose taste ginkgo dried meat.
Background technology
Ginkgo nut is except containing except starch, protein, fat, carbohydrate, also containing trace element and ginkgoic acid, ginkgol, five carbon polysaccharide such as vitamin C, riboflavin, carrotene, calcium, phosphorus, iron, potassium, magnesium, the compositions such as fat sterol, nutritious, and for beneficial lung qi, control cough breathe heavily, only with worm, reduce just, flat chapped wrinkle, protect blood vessel, increase CBF, under band, the disease such as gonorrhoea has good medical effect and dietary function.Ginkgo also has antidotal ability.Often edible ginkgo nut, can enriching yin face nourishing antidebilitation old, expansion capilary, stimulates circulation, and making people's skin, face ruddy, in high spirits, promote longevity, is the special delicacies of suitable to people of all ages health food and the upper visitor that entertains the state guests.
Although ginkgo is of high nutritive value, effect is many, can not eat raw, eat more, not so can cause poisoning phenomenon, for being processed into the comprehensive utilization that fructose taste ginkgo dried meat can realize ginkgo, being convenient to store, improving its nutritive value and economic worth.
Summary of the invention
The object of the invention is the problem that solution ginkgo not easily preserves, a kind of processing method of fructose taste ginkgo dried meat is provided.
The present invention solves the technical scheme that its technical problem takes:
A processing method for fructose taste ginkgo dried meat, is characterized in that: adopt → the processing process of rinsing → ferment treatment → leaching sugar → oven dry → packaging → finished product that shells → precook, concrete operation step is:
A, shelling: with hulling machine shelling, require that Semen Ginkgo is without rust staining, color and luster foresythia;
B, to precook: micro-boiling 15 minutes of being precooked in 0.17% citric acid colour protecting liquid by ginkgo, colour protecting liquid floods Semen Ginkgo 4 centimetres;
C, rinsing: with 60 DEG C of warm water rinse 10 minutes, pick out the defective kernel of fragmentation, variable color, band spot;
D, ferment treatment: add appropriate amylase process, temperature is 42 DEG C, treats fruit deliquescing;
E, vacuum sugar-soaking: after ferment treatment, kernel immerses in 30% xylitol liquid glucose, under vacuum is 0.06 MPa, bleed 25 minutes, and stopping adds appropriate lily root flour, butter fruit juice and Radix Glycyrrhizae after bleeding, and continues to soak 18-22h;
F, oven dry: by the kernel draining sugar liquid after leaching sugar, by 55 DEG C of heated-air dryings, treat that kernel is dried to moisture and reaches 8-10%;
G, packaging: adopt sterile food bag packaging, be finished product.
Beneficial effect: product color of the present invention is sparkling and crystal-clear, agreeably sweet, crisp taste flexible, has the distinctive fragrant and sweet local flavor of ginkgo.This product is not only tasty, nutritious, also helps human body and carries out absorption and digestion to food, have enriching yin beauty treatment, anti-ageing effect.Simple to operate, easy to implement, be a kind of not only tasty but also nutritious pollution-free food.
Detailed description of the invention
Embodiment 1
:
A processing method for fructose taste ginkgo dried meat, concrete operation step is:
A, shelling: with hulling machine shelling, require that Semen Ginkgo is without rust staining, color and luster foresythia;
B, to precook: micro-boiling 25 minutes of being precooked in 0.3% malic acid colour protecting liquid by ginkgo, colour protecting liquid floods Semen Ginkgo 3 centimetres;
C, rinsing: with 70 DEG C of warm water rinse 10 minutes, pick out the defective kernel of fragmentation, variable color, band spot;
D, ferment treatment: add appropriate amylase process, temperature is 45 DEG C, treats fruit deliquescing;
E, vacuum sugar-soaking: after ferment treatment, kernel immerses in 30% red sugar, under vacuum is 0.025 MPa, bleed 30 minutes, and stopping adds appropriate lemon juice, Radix Sophorae Flavescentis extractive liquid and maltol after bleeding, and continues to soak 8h;
F, oven dry: by the kernel draining sugar liquid after leaching sugar, admix appropriate vanilla, by 65 DEG C of heated-air dryings, treat that kernel is dried to moisture and reaches 10%;
G, packaging: adopt sterile food bag packaging, be finished product.
Embodiment 2
:
A processing method for fructose taste ginkgo dried meat, concrete operation step is:
A, shelling: with hulling machine shelling, require that Semen Ginkgo is without rust staining, color and luster foresythia;
B, to precook: micro-boiling 25 minutes of being precooked in 0.5% citric acid colour protecting liquid by ginkgo, colour protecting liquid floods Semen Ginkgo 4 centimetres;
C, rinsing: use 55-60 DEG C of warm water rinse 28 minutes, pick out the defective kernel of fragmentation, variable color, band spot;
D, ferment treatment: add appropriate amylase process, temperature is 30 DEG C, treats fruit deliquescing;
E, vacuum sugar-soaking: after ferment treatment, kernel immerses in 50% xylitol liquid glucose, under vacuum is 0.06 MPa, bleed 35 minutes, and stopping adds appropriate ginger juice, tender lotus leaf, peppermint, nectar and glycerine after bleeding, and continues to soak 8-10h;
F, oven dry: by the kernel draining sugar liquid after leaching sugar, admix appropriate sesame Icing Sugar, by 95 DEG C of heated-air dryings, treat that kernel is dried to moisture and reaches 6-8%;
G, packaging: adopt sterile food bag packaging, be finished product.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (1)
1. a processing method for fructose taste ginkgo dried meat, is characterized in that: adopt → the processing process of rinsing → ferment treatment → leaching sugar → oven dry → packaging → finished product that shells → precook, concrete operation step is:
A, shelling: with hulling machine shelling, require that Semen Ginkgo is without rust staining, color and luster foresythia;
B, to precook: micro-boiling 15 minutes of being precooked in 0.17% citric acid colour protecting liquid by ginkgo, colour protecting liquid floods Semen Ginkgo 4 centimetres;
C, rinsing: with 60 DEG C of warm water rinse 10 minutes, pick out the defective kernel of fragmentation, variable color, band spot;
D, ferment treatment: add appropriate amylase process, temperature is 42 DEG C, treats fruit deliquescing;
E, vacuum sugar-soaking: after ferment treatment, kernel immerses in 30% xylitol liquid glucose, under vacuum is 0.06 MPa, bleed 25 minutes, and stopping adds appropriate lily root flour, butter fruit juice and Radix Glycyrrhizae after bleeding, and continues to soak 18-22h;
F, oven dry: by the kernel draining sugar liquid after leaching sugar, by 55 DEG C of heated-air dryings, treat that kernel is dried to moisture and reaches 8-10%;
G, packaging: adopt sterile food bag packaging, be finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510524979.7A CN105053476A (en) | 2015-08-25 | 2015-08-25 | Processing method of levulose-flavored preserved ginkgo fruits |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510524979.7A CN105053476A (en) | 2015-08-25 | 2015-08-25 | Processing method of levulose-flavored preserved ginkgo fruits |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105053476A true CN105053476A (en) | 2015-11-18 |
Family
ID=54483208
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510524979.7A Withdrawn CN105053476A (en) | 2015-08-25 | 2015-08-25 | Processing method of levulose-flavored preserved ginkgo fruits |
Country Status (1)
| Country | Link |
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| CN (1) | CN105053476A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107950733A (en) * | 2017-11-28 | 2018-04-24 | 融安广兴生态农业投资有限公司 | A kind of preparation method for piercing angle melon and fruit dried meat |
-
2015
- 2015-08-25 CN CN201510524979.7A patent/CN105053476A/en not_active Withdrawn
Non-Patent Citations (1)
| Title |
|---|
| 陈栓虎等: "《农副产品综合利用和深加工技术 果品类》", 31 March 2003, 陕西科学技术出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107950733A (en) * | 2017-11-28 | 2018-04-24 | 融安广兴生态农业投资有限公司 | A kind of preparation method for piercing angle melon and fruit dried meat |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20151118 |
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| DD01 | Delivery of document by public notice | ||
| DD01 | Delivery of document by public notice |
Addressee: Gao Lei Document name: Notification of Approving Refund |