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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: 2012-05-30
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] Example 1: Take 0.5 kg of fresh whole ginseng, directly dry it, and send it to test for various ginsenosides; take another 5.0 kg of fresh whole ginseng, add 0.5 times the amount of 0.15% citric acid solution and soak for 65 minutes, then add The ginseng body was taken out of the pressure vessel with a vacuum degree of 0.06 MPa under reduced pressure for 25 minutes, and the ginseng body was heated at 65° C. and pressurized by 0.1 MPa for 35 minutes. The ginseng body was dried with hot air to obtain 1.2 kg of ginseng with a water content of 5%. Submitted for inspection and tested various ginsenosides, and the content results are as follows:

[0008]

Embodiment 2

[0009] Example 2: Take 0.5kg of fresh whole American ginseng, directly dry it, 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 pressure resistance The container was taken out under reduced pressure with a vacuum of 0.06 MPa for 25 minutes, the ginseng body was heated at 65° C. and pressurized by 0.1 MPa for 35 minutes, and the ginseng body was dried with hot air to obtain 1.2 kg of American ginseng with a water content of 5%. Submitted for inspection and tested various ginsenosides, and the content results are as follows:

[0010]

Embodiment 3

[0011] Example 3: Take 5.0 kg of fresh whole ginseng, add 0.5 times the amount of 1.5% pear juice to soak for 65 minutes, then put it in a pressure-resistant container and use a vacuum of 0.06 MPa to reduce pressure for 25 minutes and take it out. The pressure is 0.1MPa for 35 minutes, and the ginseng body is dried with hot air to obtain 1.3 kg of ginseng with a water content of 5%. Submitted for inspection and tested various ginsenosides, and the content results are as follows:

[0012]

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Abstract

The invention relates to a preparation method for 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, panaxatriolginsenoside, into precious ginsenoside.

Description

Technical field: [0001] The invention relates to a method for preparing flavored ginseng. After 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 ginseng is increased, and the unique flavor of ginseng 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; among them, the rare ginsenoside group and the total of ginsenoside Rb1, ginsenoside Rb2, ginsenoside Rd, and ginsenoside Rc The ratio of the amount to the total amount of ginsenoside Re, ginsenoside Rg1, and ginsenoside Rf is greater than 2.5, so that part of the irritated triol saponins in ginseng are converted into rare saponins. Background technique: [0002] Panax ginseng (Panax ginseng C.A. Mey) is a plant of the genus Araliaceae, and the commonly referred to as commercial ginseng refers to the dry root of the plant...

Claims

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Application Information

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Patent Type & Authority Patents(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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