Preparation method of fermented red ginseng product

A technology for ginseng products and red ginseng, which is applied in the field of preparation of fermented red ginseng products, can solve the problems of low absorption rate of ginseng effective components, low technological content of products, primitive and backward production process, etc., and achieves fast absorption, simple and convenient edible method of products, curative effect

Inactive Publication Date: 2010-08-18
许兰
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  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the ginseng products produced in China are primary processed products, the production technology is primitive and backward, the product technology content is low, and the absorption rate of active ingredients of ginseng is low

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0013] ①Purchase fresh ginseng with low pesticide residues from Shennong, clean, sort, and grade to ensure that no sediment or other foreign matter is mixed.

[0014] ②Put fresh ginseng of different grades into steaming ginseng pot and steam ginseng with 110℃~120℃ steam.

[0015] ③The steamed red ginseng is made into red ginseng juice with a refiner.

[0016] ④Put the red ginseng juice into the sterilizer for high-pressure heating and sterilization.

[0017] ⑤Put the sterilized red ginseng juice into the fermenter at a temperature of 30°C to 35°C, the inoculum of Lactobacillus plantarum is 4% to 8%, and 0.8% to 2.0%, the pH value is 3.0 to 4.0, and the fermentation time is 12 hours to 72 hours;

[0018] When the preferred inoculum amounts of Lactobacillus acidophilus and Lactobacillus plantarum are 5% and 1% respectively, the fermentation time is 12 hours to 16 hours.

[0019] ⑥ The fermented red ginseng juice that passed the thin-layer chromatography test was put into a mi...

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Abstract

The invention discloses a preparation method of a fermented red ginseng product, which comprises the following steps of: processing a red ginseng and preparing a red ginseng juice; fermentation: placing the red ginseng juice into a fermentation pot and controlling the temperature at 30-35 DEG C, wherein the inoculation amount of lactobacillus acidophilus and lactobacillus plantarum is respectively 4-8 percent and 0.8-2.0 percent, the pH value is 3.0-4.0, and the fermentation time is 12-72 hours; and preparation of fermented red ginseng powder: drying the fermented red ginseng juice and then sieving to prepare the fermented red ginseng powder. The fermented red ginseng product is a novel health food developed by utilizing a biotransformation technology. The invention is characterized in that a fermentation method of finishing the metabolic process of bioactive components of the ginseng in vitro is adopted on the production process, so that the fermented red ginseng product has rapid absorption after administration, determined curative effect, no toxic or side effect and broad market prospect. Moreover, the processing process thereof is advanced, and the eating method of the product is simple and convenient.

Description

technical field [0001] The invention relates to a preparation method of a fermented red ginseng product. technical background [0002] Ginseng has been hailed as a nourishing and strong traditional Chinese medicine both at home and abroad. The main active ingredient of ginseng is ginsenoside (ginsenoside), and there are more than 30 kinds of ginsenosides that have been isolated and identified, and each ginsenoside has its own unique biological activity. In addition to ginsenoside R. The rest are protopanaxadiol, protopanaxatriol and carry one to five sugar molecules. Ginsenosides have the functions of anti-fatigue, anti-aging, improving the body's immunity, improving cardiovascular and cerebrovascular insufficiency, inhibiting the growth of tumor cells, and regulating the central nervous system. According to the research results, it is shown that the glycosides of ginsenosides based on protopanaxadiol and protopanaxatriol are decomposed into metabolites with strong biolog...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K36/258A23F3/34A23L2/38A61P9/00A61P25/00A61P35/00A61P37/04A61P39/06
Inventor 许兰
Owner 许兰
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