Processing method of levulose-flavored preserved ginkgo fruits

[0015] Example 1 ：

[0016] A method for processing fructose-flavored preserved ginkgo, the specific operation steps are:

[0017] A. Shelling: Shelling with a shelling machine, the silver almonds are required to be free of rust spots and bright yellow in color;

[0018] B. Pre-cooking: Pre-boil the ginkgo in 0.3% malic acid color protection solution for 25 minutes, and submerge the ginkgo almonds in the color protection solution for 3 cm;

[0019] C. Rinse: Rinse with 70℃ warm water for 10 minutes to pick out broken, discolored and spotted unqualified nuts;

[0020] D. Enzyme treatment: add appropriate amount of amylase treatment, the temperature is 45 ℃, wait until the fruit becomes soft;

[0021] E. Vacuum sugar soaking: After enzymatic treatment, the kernels are immersed in 30% brown sugar solution, and the air is pumped for 30 minutes under a vacuum of 0.025 MPa. After the air is stopped, add an appropriate amount of lemon juice, sophora flavescens extract and maltol , Continue to soa

[0024] Example 2 ：

[0025] A method for processing fructose-flavored preserved ginkgo, the specific operation steps are:

[0026] A. Shelling: Shelling with a shelling machine, the silver almonds are required to be free of rust spots and bright yellow in color;

[0027] B. Pre-cooking: Pre-boil the ginkgo in 0.5% citric acid color protection solution for 25 minutes, and submerge the ginkgo almonds for 4 cm in the color protection solution;

[0028] C. Rinse: Rinse for 28 minutes with warm water at 55-60℃ to pick out broken, discolored and spotted unqualified nuts;

[0029] D. Enzyme treatment: Add appropriate amount of amylase treatment, the temperature is 30 ℃, and wait until the fruit becomes soft;

[0030] E. Vacuum sugar soaking: After enzymatic treatment, the kernels are immersed in 50% xylitol sugar solution, and air is pumped for 35 minutes under a vacuum of 0.06 MPa. After the air is stopped, add appropriate amount of ginger juice, tender lotus leaves, Mint, nectar and glycerin, c