Production method of flavor panax ginseng

A technology of ginseng and flavor, which is applied in the field of production of flavored ginseng, and can solve problems such as harm and side effects

Active Publication Date: 2008-10-22
JILIN HONGJIU BIO TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the chemical ingredients contained in it often have some side effects that are very harmful to the human body

Method used

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  • Production method of flavor panax ginseng
  • Production method of flavor panax ginseng
  • Production method of flavor panax ginseng

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0007] Embodiment 1: Get 0.5kg of fresh whole ginseng, dry it directly, and send it for testing to contain various ginsenosides; get another 5.0kg of fresh whole ginseng, add 0.5 times the amount of 0.15% citric acid solution to soak for 65 minutes, and then add Take it out in a pressure-resistant container with a vacuum degree of 0.06 MPa for 25 minutes, pressurize the ginseng body at 65 °C and pressurize 0.1 MPa for 35 minutes, and dry the ginseng body with hot air to obtain 1.2 kg of ginseng with a water content of 5%. Submit for inspection, detect various ginsenosides, the content results are as follows:

[0008]

Embodiment 2

[0009] Embodiment 2: Take 0.5kg of fresh whole American ginseng, dry it directly, and send it for testing to contain various ginsenosides; take another 5.0kg of fresh whole American ginseng, add 0.5 times the amount of 0.15% citric acid solution to soak for 65 minutes, and then put it into the pressure-resistant Take out the container with a vacuum degree of 0.06 MPa for 25 minutes, pressurize the ginseng body at 65° C. and pressurize it at 0.1 MPa for 35 minutes, and dry the ginseng body with hot air to obtain 1.2 kg of American ginseng with a water content of 5%. Submit for inspection, detect various ginsenosides, the content results are as follows:

[0010]

Embodiment 3

[0011] Embodiment 3: Get 5.0kg of fresh whole ginseng, add 0.5 times the amount of 1.5% pear juice and soak for 65 minutes, then put it into a pressure-resistant container and use a vacuum degree of 0.06MPa to take it out under reduced pressure for 25 minutes, and put the ginseng body at 65° C. Press 0.1 MPa for 35 minutes, and dry the ginseng body with hot air to obtain 1.3 kg of ginseng with a water content of 5%. Submit for inspection, detect various ginsenosides, the content results are as follows:

[0012]

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Abstract

The invention relates to a preparation method of flavor ginseng; after ginseng is added with nature fruit juice or organic acid for reaction, the content of the precious ginsenoside in products is enhanced, the efficacies of ginseng is improved, while the specific flavor of ginseng is maintained. The main quality characteristics is that: the flavor ginseng includes at least one of the following ingredients: ginsenoside Rg3, ginsenoside Rh1 and ginsenoside 20R-Rh2; wherein, the ratio of the total amount of precious ginsenoside group, ginsenoside Rb1, ginsenoside Rb2, ginsenoside Rd and ginsenoside Rc to the total amount of ginsenoside Re, ginsenoside Rg1 and ginsenoside Rf is more than 2.5; the preparation method can convert part of the component causing internal heat, namely, panaxatriol ginsenoside, into precious ginsenoside.

Description

Technical field: [0001] The invention relates to a preparation method of flavored ginseng. After the ginseng is reacted by adding natural fruit juice or organic acid substances, the content of rare ginsenosides in the product is increased, the efficacy of the ginseng is increased, and the unique flavor of the ginseng itself is maintained. Its main quality feature is that it contains at least one of the following components: ginsenoside Rg3, ginsenoside Rh1 and ginsenoside 20R--Rh2; wherein rare ginsenoside group and ginsenoside Rb1, ginsenoside Rb2, ginsenoside Rd, ginsenoside Rc The ratio of the total amount to the total amount of ginsenoside Re, ginsenoside Rg1, and ginsenoside Rf is greater than 2.5, so that part of the triol saponins in ginseng, which are heated components, are converted into rare saponins. Background technique: [0002] Ginseng (Panax ginseng C.A.Mey) is a plant of the genus Panax of the family Araliaceae, and the so-called commercial ginseng usually re...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L1/30A23L2/52A61K36/258A61P35/00A61P37/04A61P7/02A61P9/00A61P25/28A23L33/00A23L33/10
Inventor 刘莉刘智谋刘扬冯涛
Owner JILIN HONGJIU BIO TECH
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