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Method for processing ginseng preserved fruit

A processing method, technology of ginseng, applied in confectionary industry, confectionery, food preparation, etc.

Inactive Publication Date: 2008-05-21
CHANGCHUN INST OF APPLIED CHEMISTRY - CHINESE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is advisable to take it out and dry it until the water content is moderate

Method used

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  • Method for processing ginseng preserved fruit

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Embodiment 1: Clean fresh ginseng with a diameter of 1 cm to 1.5 cm, remove the epidermis with a hair brush, and break off the fibrous roots. Put it into the steamed ginseng box, place the head slightly downward, and steam for 3.5 hours under normal pressure. After steaming, take out the ginseng and immediately put it into the mixed aqueous solution of 0.5g / ml sucrose and 0.005g / ml citric acid to decoct for 20 minutes. The weight ratio of sucrose to citric acid is 100:1. After decocting, continue to soak the ginseng in the mixed solution of sucrose and citric acid for 30 hours. Take out and let the ginseng soak in the mixed solution of 0.2g / ml sucrose, 0.002g / ml citric acid and 0.003g / ml potassium sorbate for 10 minutes, then sucrose: citric acid : The weight ratio of potassium sorbate is: 100: 1: 3, take it out and dry it until the surface does not stick to your hands, and it is a finished product. The sugar content of the processed product is 8%, and the saponin co...

Embodiment 2

[0011] Embodiment 2: Clean fresh ginseng with a diameter of 1 cm to 1.5 cm, remove the epidermis with a hair brush, and break off the fibrous roots. Put it into the steamed ginseng box, put the head down, and steam for 4 hours under normal pressure. After steaming, take out the ginseng and immediately put it into the mixed aqueous solution of 0.5g / ml sucrose and 0.005g / ml citric acid to decoct for 20 minutes. The weight ratio of sucrose to citric acid is 100:1. After decocting, the ginseng is soaked in the mixed solution of sucrose and citric acid for 30 hours. After taking out and drying in the sun, put the ginseng into a mixed solution of 0.2g / ml sucrose, 0.002g / ml citric acid and 0.003g / ml potassium sorbate for 10 minutes, sucrose: citric acid : The weight ratio of potassium sorbate is: 100: 1: 1.5, take it out and dry it until the surface does not stick to hands, and it is a finished product. The sugar content of the processed product is 8.4%, and the saponin content is ...

Embodiment 3

[0012] Embodiment 3: Clean fresh ginseng with a diameter of 1 cm to 1.5 cm, remove the epidermis with a hair brush, and break off the fibrous roots. Put it into the steamed ginseng box, put the head down, and steam for 4 hours under normal pressure. After steaming, take out the ginseng and immediately put it into the mixed aqueous solution of 0.5g / ml sucrose and 0.005g / ml citric acid to decoct for 20 minutes. The weight ratio of sucrose to citric acid is 100:1. After decocting, the ginseng is soaked in the mixed solution of sucrose and citric acid for 30 hours. After taking out and drying in the sun, put the ginseng into a mixed solution of 0.2g / ml sucrose, 0.002g / ml citric acid and 0.003g / ml potassium sorbate for 10 minutes, sucrose: citric acid : The weight ratio of potassium sorbate is: 100: 1: 1.5, take it out and dry it until the surface does not stick to hands, and it is a finished product. The sugar content of the processed product is 9%, and the saponin content is 1....

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Abstract

The invention provides a processing method of a ginseng preserved fruit. The steps of the method are: a fresh ginseng is cleaned, a fibrous root is wiped off, and scarfskin is brushed away, and then the ginseng is put in a ginseng steamer with normal temperature steaming; after seaming process is finished, the ginseng is put in the mixed solution of sucrose and citric acid quickly; after soaking for a period, the ginseng is boiled in the mixed solution of sucrose and citric acid, then the boiled ginseng is continuously soaked in the solution of sucrose, potassium sorbate and citric acid for a period; when the soaking process is finished, the ginseng is taken out and put in the sun for naturally drying, until the hardness and the softness of the ginseng is moderate. The ginseng preserved fruit processed with the method is characterized by simple technique, materials adopted are all food grade, and the processed ginseng preserved fruit is brightly colored and beautiful. Total saponins contents are between 0.8 percent and 1.5 percent and the sugar content is between 6 percent to 10 percent; the sugar and the saponins in the ginseng preserved fruit are in a rational range with the method; therefore, the benefit effect is realized by the ginseng preserved fruit, over benefit can be avoided, and the ginseng preserved fruit can be used as food.

Description

technical field [0001] The invention belongs to a food processing method of ginseng. technical background [0002] Ginseng is the dried root of Araliaceae Panax ginseng C.A.Mey. [0003] The traditional Chinese medicine ginseng is warm in nature, sweet in taste and slightly bitter. It has the effects of invigorating vital energy, recovering pulses, nourishing the spleen and lungs, promoting body fluid, and calming the nerves; it is used for physical weakness, cold limbs, weak pulse, lack of blood intake, metrorrhagia, uterine bleeding, spleen deficiency, lack of food, and asthma due to lung deficiency Cough, fluid wound thirst, internal heat and thirst, impotence and uterine cold embolism. However, taking ginseng directly is too dry and hot, and processing it into preserved fruit can effectively control the content of saponin and sugar in the preserved fruit, so that ginseng can be nourishing but not overpowering, warm but not dry. It is suitable for daily consumption by ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23L1/29A23L33/00
Inventor 王淑敏张语迟刘志强宋凤瑞刘淑莹杜芹芹
Owner CHANGCHUN INST OF APPLIED CHEMISTRY - CHINESE ACAD OF SCI
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