CN104013035A - Health-care ginkgo nut and preparation method thereof - Google Patents
Health-care ginkgo nut and preparation method thereof Download PDFInfo
- Publication number
- CN104013035A CN104013035A CN201310622978.7A CN201310622978A CN104013035A CN 104013035 A CN104013035 A CN 104013035A CN 201310622978 A CN201310622978 A CN 201310622978A CN 104013035 A CN104013035 A CN 104013035A
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- CN
- China
- Prior art keywords
- ginkgo
- health
- parts
- ginkgo nut
- dry powder
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a health-care ginkgo nut and a preparation method thereof. The health-care ginkgo nut comprises the following components in parts by weight: 60 to 80 parts of fresh ginkgo nuts, 10 to 20 parts of dry sweet potato powder and 10 to 30 parts of dry carrot powder. The health-care ginkgo nut is prepared by the following steps of cleaning the fresh ginkgo nuts to be processed first; then peeling and enucleating; fully mixing the dry sweet potato powder and the dry carrot powder, so as to be uniformly sprinkled onto the ginkgo nuts; putting the ginkgo nuts into a vacuum freeze-drying bin, so as to be frozen and dried at low temperature, freezing and drying at about 35 DEG C below zero for 25 to 30 hours, and stopping drying; strictly controlling the dried ginkgo nuts to certain temperature and humidity, and packaging and entering a warehouse according to the requirements of conventional production licenses. The health-care ginkgo nut disclosed by the invention has the advantages of rich nutrition, no additive or preservative, long expiration date, easiness in storage and convenience and rapidity in eating, and raw materials are pure natural green food.
Description
Technical field
The present invention relates to leisure food field, be specifically related to a kind of health gingko fruit and preparation method thereof.
Background technology
Leisure food (leisure food) freeze-drying fruits and vegetables series products, is to adopt in the world at present most advanced production technology to be made, and will after product quick-frozen, put into vacuum storehouse, makes moisture ice crystal distillation, is the safest health-oriented products.Along with improving constantly of people's living standard, frozen dried food is more and more popular.Frozen dried food develops the Fashion of Future food service industry.
Summary of the invention
For above-mentioned situation, the object of this invention is to provide a kind of health gingko fruit and preparation method thereof, leisure food of the present invention, not containing any additive, food preservative, adopts Freeze Drying Technique, has retained to greatest extent food nutrient composition and has not run off.Ginkgo nut claims again gingko, has unobstructed blood vessel, protects liver, improves cerebral function, the effect such as profit skin, anti-ageing, treatment senile dementia and cerebral blood supply insufficiency.
The present invention takes following technical scheme to realize: a kind of health gingko fruit, the weight proportion of its material composition is: fresh ginkgo nut 60-70 part, Ipomoea batatas dry powder 10-20 part, carrot dry powder 10-30 part.
A kind of health gingko fruit, the weight proportion of its material composition is: 65 parts of fresh ginkgo nuts, 15 parts, Ipomoea batatas dry powder, 20 parts, carrot dry powder.
The preparation method of described a kind of health gingko fruit, comprises the steps:
(1) first the fresh ginkgo nut of generation processing is cleaned;
(2) then peeling and stoning;
(3) evenly spread on ginkgo nut after again Ipomoea batatas dry powder and carrot dry powder fully being stirred;
(4) ginkgo nut after implementation step (3) is put in vacuum freeze-drying storehouse, carried out frozen drying, at subzero 35 degree left and right freeze-drying 25-30 hour, stop being dried;
(5) dried ginkgo nut is strict controlled in uniform temperature and humidity situation and requires to pack, put in storage according to conventional production permit.
Eating method: instant bagged, can not excessive amount.
Ipomoea batatas dry powder, a kind of food that Ipomoea batatas forms as Raw material processing of take, the moisture that contains 60%-80% in Ipomoea batatas piece root, the starch of 10%-30%, the sugar of 5% left and right and a small amount of protein, grease, cellulose, hemicellulose, pectin, ash grade, if being converted into 0.5Kg grain with 2.5Kg fresh sweet potatoes calculates, its nutritional labeling is except fat, protein, carbohydrate equal size are all high than rice, flour, and in Ipomoea batatas, protein ratio of components is more reasonable, essential amino acids content is high, and the lysine content in Ipomoea batatas particularly relatively lacking in Cereals based food is higher.In addition in Ipomoea batatas, contain abundant vitamin (E, B1, B2, C), its starch is also easy to be absorbed by the body.
Carrot, because its fleshy root contains abundant carotenoid, soluble sugar, starch, cellulose, multivitamin and multiple mineral element, have the title of " glabrousleaf asiabell root ".
The present invention has following beneficial effect in sum: health gingko of the present invention fruit, and having nutritious, raw material is fully natural green food, containing any additive, anticorrisive agent, and long shelf-life, easily storage, instant, quick.
The specific embodiment
Embodiment 1
A kind of health gingko fruit, the weight proportion of its material composition is: fresh ginkgo nut 60-70 part, Ipomoea batatas dry powder 10-20 part, carrot dry powder 10-30 part.
A preparation method for health gingko fruit, comprises the steps:
(1) first the fresh ginkgo nut of generation processing is cleaned;
(2) then peeling and stoning;
(3) evenly spread on ginkgo nut after again Ipomoea batatas dry powder and carrot dry powder fully being stirred;
(4) ginkgo nut after implementation step (3) is put in vacuum freeze-drying storehouse, carried out frozen drying, at subzero 35 degree left and right freeze-drying 25-30 hour, stop being dried;
(5) dried ginkgo nut is strict controlled in uniform temperature and humidity situation and requires to pack, put in storage according to conventional production permit.
Embodiment 2
A kind of health gingko fruit, the weight proportion of its material composition is: 65 parts of fresh ginkgo nuts, 15 parts, Ipomoea batatas dry powder, 20 parts, carrot dry powder.
Preparation method is with embodiment 1.
Claims (3)
1. a health gingko fruit, is characterized in that: the weight proportion of its material composition is: fresh ginkgo nut 60-70 part, Ipomoea batatas dry powder 10-20 part, carrot dry powder 10-30 part.
2. a kind of health gingko fruit according to claim 1, is characterized in that: the weight proportion of its material composition is: 65 parts of fresh ginkgo nuts, 15 parts, Ipomoea batatas dry powder, 20 parts, carrot dry powder.
3. the preparation method of a kind of health gingko fruit as claimed in claim 1 or 2, is characterized in that comprising the steps:
(1) first the fresh ginkgo nut of generation processing is cleaned;
(2) then peeling and stoning;
(3) evenly spread on ginkgo nut after again Ipomoea batatas dry powder and carrot dry powder fully being stirred;
(4) ginkgo nut after implementation step (3) is put in vacuum freeze-drying storehouse, carried out frozen drying, at subzero 35 degree left and right freeze-drying 25-30 hour, stop being dried;
(5) dried ginkgo nut piece is strict controlled in uniform temperature and humidity situation and requires to pack, put in storage according to conventional production permit.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310622978.7A CN104013035A (en) | 2013-11-30 | 2013-11-30 | Health-care ginkgo nut and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310622978.7A CN104013035A (en) | 2013-11-30 | 2013-11-30 | Health-care ginkgo nut and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104013035A true CN104013035A (en) | 2014-09-03 |
Family
ID=51430262
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310622978.7A Pending CN104013035A (en) | 2013-11-30 | 2013-11-30 | Health-care ginkgo nut and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104013035A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112075610A (en) * | 2020-09-16 | 2020-12-15 | 江苏省农业科学院 | Preparation method for regulating and controlling gingko texture by cold-hot combined drying |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101485479A (en) * | 2009-01-09 | 2009-07-22 | 李奇峰 | Method for processing instant ginkgo fruit |
| CN101524168A (en) * | 2009-04-01 | 2009-09-09 | 严安 | Compound food containing gingko almond and method for preparing same |
| 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 |
| CN103284234A (en) * | 2013-06-07 | 2013-09-11 | 青岛宝泉花生制品有限公司 | Preparation and application methods of purple sweet potato powder used for coated peanut foods |
-
2013
- 2013-11-30 CN CN201310622978.7A patent/CN104013035A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101485479A (en) * | 2009-01-09 | 2009-07-22 | 李奇峰 | Method for processing instant ginkgo fruit |
| CN101524168A (en) * | 2009-04-01 | 2009-09-09 | 严安 | Compound food containing gingko almond and method for preparing same |
| 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 |
| CN103284234A (en) * | 2013-06-07 | 2013-09-11 | 青岛宝泉花生制品有限公司 | Preparation and application methods of purple sweet potato powder used for coated peanut foods |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112075610A (en) * | 2020-09-16 | 2020-12-15 | 江苏省农业科学院 | Preparation method for regulating and controlling gingko texture by cold-hot combined drying |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140903 |