Ginkgo nuts are nutritious and contain a variety of vitamins. Ginkgo fruit can be processed into various products such as canned food, clams, and drinks. The following describes the ginkgo juice processing technology.
Drying, rolling shell: Take floatation to remove mold, fruit and stale fruit. After the normal fruit is dried, it is baked and rolled. The drying time varies depending on the drying room temperature and the water content of the fruit. It usually takes 12 to 16 hours in a drying room at 70°C to 75°C, and 18 to 22 hours in a drying room at 65°C to 70°C. After drying, the fruit moisture drops below 40%. Gently slap the roasted ginkgo with a wooden board and peel off the hard shell by hand. The shelling machine can also be used for shelling.
To underwear: The ginkgo into the water, while heating to 95 °C ~ 100 °C, keep 10 to 15 minutes, so that the seed coat loose. Then rinse repeatedly in hot water at 40°C～45°C to clean the endothelium. After removing the underwear, rinse it twice in tap water to remove the remaining shells and underwear. Ginkgo seed should be treated with 1% salt and 0.2% citric acid solution in time to prevent browning.
Coarse grinding: The peeled, pre-cooked ginkgo seed kernels are put into a grinding wheel for coarse grinding. The amount of water added is 3 to 5 times that of the seed kernel, which is ground into a uniform slurry and immediately sent to a colloid mill.
Fine grinding: coarsely grated juice is added with 1% of refined salt and 0.2% of citric acid when finely ground in a colloid mill for color protection to prevent browning of the juice. Fine grinding 5 to 10 minutes, ground into a uniform milky slurry.
Centrifugal filtration: The finely milled milky slurry is fed to a centrifugal filter and centrifuged. The slurry is filled with water 1 to 2 times and then sent to a colloid mill for 1 time. After centrifugation, the filtered juices are combined twice and the slag is processed separately. If there is no centrifugal filter, use a 160 mesh screen or 5 fine sand filters.
Blending: Dissolve white sugar into syrup first, add citric acid, stir and filter. Take the filtrate into the juice, so that the ginkgo juice sugar content of 16% to 18%, 0.5% acid content.
Homogenization and canning: The prepared slurry is emulsified and homogenized under a pressure of 180-200 kg/cm2, canning and sealing. Sterilize at 100°C for about 10 minutes and let it cool down.
Ginkgo juice has a milky white color with a soft, sweet and sour taste and aroma. The content of the original juice is not less than 45%, and the soluble solids are 15 ‰ to 20 ‰.
Source: Zhongshan Agricultural Information Network
Drying, rolling shell: Take floatation to remove mold, fruit and stale fruit. After the normal fruit is dried, it is baked and rolled. The drying time varies depending on the drying room temperature and the water content of the fruit. It usually takes 12 to 16 hours in a drying room at 70°C to 75°C, and 18 to 22 hours in a drying room at 65°C to 70°C. After drying, the fruit moisture drops below 40%. Gently slap the roasted ginkgo with a wooden board and peel off the hard shell by hand. The shelling machine can also be used for shelling.
To underwear: The ginkgo into the water, while heating to 95 °C ~ 100 °C, keep 10 to 15 minutes, so that the seed coat loose. Then rinse repeatedly in hot water at 40°C～45°C to clean the endothelium. After removing the underwear, rinse it twice in tap water to remove the remaining shells and underwear. Ginkgo seed should be treated with 1% salt and 0.2% citric acid solution in time to prevent browning.
Coarse grinding: The peeled, pre-cooked ginkgo seed kernels are put into a grinding wheel for coarse grinding. The amount of water added is 3 to 5 times that of the seed kernel, which is ground into a uniform slurry and immediately sent to a colloid mill.
Fine grinding: coarsely grated juice is added with 1% of refined salt and 0.2% of citric acid when finely ground in a colloid mill for color protection to prevent browning of the juice. Fine grinding 5 to 10 minutes, ground into a uniform milky slurry.
Centrifugal filtration: The finely milled milky slurry is fed to a centrifugal filter and centrifuged. The slurry is filled with water 1 to 2 times and then sent to a colloid mill for 1 time. After centrifugation, the filtered juices are combined twice and the slag is processed separately. If there is no centrifugal filter, use a 160 mesh screen or 5 fine sand filters.
Blending: Dissolve white sugar into syrup first, add citric acid, stir and filter. Take the filtrate into the juice, so that the ginkgo juice sugar content of 16% to 18%, 0.5% acid content.
Homogenization and canning: The prepared slurry is emulsified and homogenized under a pressure of 180-200 kg/cm2, canning and sealing. Sterilize at 100°C for about 10 minutes and let it cool down.
Ginkgo juice has a milky white color with a soft, sweet and sour taste and aroma. The content of the original juice is not less than 45%, and the soluble solids are 15 ‰ to 20 ‰.
Source: Zhongshan Agricultural Information Network
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