http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106360594-B
Outgoing Links
Predicate | Object |
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classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L25-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 |
filingDate | 2016-11-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
grantDate | 2020-12-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationDate | 2020-12-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber | CN-106360594-B |
titleOfInvention | Preparation method of ginkgo powder |
abstract | The invention provides a preparation method of ginkgo powder, which comprises the following steps of 1) rinsing: picking fresh mature moldless ginkgo fruits, removing the outer shells and cleaning; 2) heating: rapidly heating until the inner shell is cracked; 3) peeling: pouring the ginkgo seeds into a ginkgo husking machine to break the outer shells and the inner skins, blowing off the inner skins by a fan, taking out the kernels, removing the kernel cores, and cleaning; 4) color protection: pulverizing, soaking in color protecting solution, and filtering to obtain coarse powder of semen Ginkgo; 5) enzymolysis: adding solvent, surfactant and enzyme for enzymolysis; 6) extraction: microwave-assisted extraction, and absorbing acid with strong alkali; 7) adsorption: adding an adsorbent and filtering; 8) and (3) sterilization: physically sterilizing the filtrate; 9) and (3) drying: concentrating under reduced pressure, and drying; 10) crushing: pulverizing and sieving to obtain semen Ginkgo powder. The ginkgo powder prepared by the invention is safe, low in toxicity and rich in nutrient components, and products with different tastes can be prepared by adding different regulators so as to meet the requirements of various crowds. |
priorityDate | 2016-11-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 142.