Ginkgo crisp chips processing

Ginkgo biloba, also known as ginkgo, has long been used as a therapeutic, tonic, and health food. The food and dishes made with Ginkgo biloba are both tonics, as well as the effects of warding off evils, strengthening the body, strengthening the body and strengthening the body. Since ancient times medicine and food are homologous, the use of microwave puffing technology can improve the taste and flavor of ginkgo, keep the nutrients of ginkgo to the maximum, and increase the nutritional value. Ginkgo after puffing, loose texture, volume expansion, starch gelatinization, easy to digest after digestion and consumption. This experiment adopts microwave expansion technology to process ginkgo, making it a nutritious snack food.
(1) Materials and equipment (1) Raw materials Ginkgo: full-filled particles, no insects, no rot, no germination, available on the market; glutinous rice flour: commercially available.
(2) Main equipment
WD-800BS Galanz microwave oven (main frequency 2450MHZ, power 800W), beating cup and other conventional equipment.
(II) Technological process Ginger selectionâ†’Cleaningâ†’Crusting, going to underwearâ†’Salt leachingâ†’Drainingâ†’Adding water to pulpâ†’Adjusting pulpâ†’Flavoringâ†’Steeringâ†’Microwave expansionâ†’Packing (3) Operation points (1) Selection of ginkgo water selection method In order to get rid of rotten grains, granules, and debris, the ginkgo with smooth white surface, full granules, and uniform size was selected.
(2) Shelling, going to underwear Gekko tap with a hammer to shell, go to underwear, if not completely remove the underwear, then boil stirring for 5 minutes, remove the boiling water, quickly rushed into the cold water, wash repeatedly, until all the underwear off the net So far, you can get the appearance of bright, yellow-white white nuts.
(3) Salt leaching The leek was drained and weighed. A 20% salt solution was prepared in a large beaker and placed in a ginkgo soak for 1 day.
(4) Add water to beat the salt. Drain the salt-leaved ginkgo and weigh it. Then put the ginkgo and water in a ratio of 1:1 in the beater and paste the ginkgo in order of low power to high power. shape.
(5) Blending Glutinous rice flour and white fruit pulp in a 1:1 ratio to mix evenly.
(6) seasoning by adding a small amount of salt, sugar, oil, pepper.
(7) Stereotype Place a certain amount of white pulp in a horizontal glass tray, and tilt the glass tray to the left and right to make the white pulp flow naturally into a thin layer of about 1.0 mm thick.
(8) The microwave-expanded type white pulp pulp is puffed in a microwave oven and puffed at a microwave power of 800 watts for 75 seconds.
(3) Product quality standards (1) Sensory indicators Appearance: golden yellow, no coking, good color;
Texture: Fine and uniform pores inside, crispy texture;
Flavor: Spicy in the salt, slightly sweet, with a certain ginkgo aroma.
(2) physical and chemical indicators moisture content: 8% to 10%; expansion rate: 2.7 to 3.0;
Impurities: No visible impurities.
(3) Microbiological indicators Total number of bacteria (pieces/gram) â‰¤ 750;
Coliform bacteria (/100 g) â‰¤ 30;
Pathogens cannot be detected.
(4) Problems in processing
1. Due to different types of raw materials, storage time and storage conditions, the water content of processed ginkgo differs greatly. The level of water content not only directly affects the storage time, such as high moisture content, mildew, germination, and difficult storage, but also affects the effect of microwave expansion. Therefore, in the production of white fruit pulp, according to the actual conditions of raw materials should be appropriately controlled to increase the amount of water before the microwave expansion of moisture content of 35%.
2. Different seasonings form different flavored salts of the Hakugo Chips: a small amount to impart saltiness;
Sugar: a little, dilute the bitter taste of ginkgo, making the flavor more gentle;
Liquor: a small amount, on the one hand, ethanol and water to form an azeotropic solution, lower the boiling point of water, make it close to the gelatinization temperature of starch, so that starch can be easily gelatinized, thereby increasing the expansion rate; on the other hand, white wine can also increase the flavor ;
Oil: increase flavor and color;
Pepper: A small amount, the white fruit chips have a little spicy, stimulate appetite.
Author unit: Zhongkai Agricultural Technology Institute

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