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Ginseng product with balanced composition and preparation method

A ginseng and balanced technology, applied in the field of ginseng products, can solve the problems of bad taste, inconvenience, and unscientific taking of ginseng, and achieve the effects of accurate dosage, convenient carrying and easy storage.

Inactive Publication Date: 2012-01-18
赵景辉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention provides a ginseng product with balanced ingredients to solve the problems of unscientific, inconvenient and bad taste of ginseng

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Whole beard honey ginseng: 45

[0017] Pure water: 55

[0018] 1. Coarse crushing: take whole beard honey ginseng and grind it with a stainless steel meat grinder with an orifice <Φ0.5mm.

[0019] 2. Ingredients: Add the ground ginseng into pure water according to the formula and mix it into a slurry.

[0020] 3. Homogenization. Use a food-grade colloid mill, adjust the gap between the grinding discs to 0.6-0.3mm, and homogenize until the particles are uniform.

[0021] 4. Drying and dehydration Move the homogenized ginseng slurry evenly into a stainless steel drying plate, and spread it with a scraper. Put it into the drying room and dry it at 58℃±2℃ until the water content is 10%. Stop heating and take it out.

[0022] 5. Cutting Cut into pieces of the same size according to the specifications.

[0023] 6. Packing Vacuum packing in plastic bags and boxing.

Embodiment 2

[0025] American ginseng with whole beard and honey: 45

[0026] Pure water: 55

[0027] 1. Coarse crushing: American ginseng made with whole beard honey is minced with a stainless steel meat grinder with an orifice <Φ0.5mm.

[0028] 2. Ingredients: Add the ground American ginseng into pure water according to the formula and mix it into a slurry.

[0029] 3. Homogenization. Use a food-grade colloid mill, adjust the gap between the grinding discs to 0.6-0.3mm, and homogenize until the particles are uniform.

[0030] 4. Drying and dehydration Move the homogenized American ginseng slurry evenly into a stainless steel drying plate, and spread it evenly with a scraper. Put it into the drying room and dry it at 58℃±2℃ until the water content is 10%. Stop heating and take it out.

[0031] 5. Cutting Cut into pieces of the same size according to the specifications.

[0032] 6. Packing Vacuum packing in plastic bags and boxing.

Embodiment 3

[0034] Ginseng with honey: 55

[0035] Pure water: 45

[0036] 1. Coarse crushing. Remove the honeydew ginseng and grind it with a stainless steel meat grinder with an orifice <Φ0.5mm.

[0037] 2. Ingredients: Add the ground ginseng into pure water according to the formula and mix it into a slurry.

[0038] 3. Homogenization. Use a food-grade colloid mill, adjust the gap between the grinding discs to 0.6-0.3mm, and homogenize until the particles are uniform.

[0039] 4. Drying and dehydration Move the homogenized ginseng slurry evenly into a stainless steel drying plate, and spread it with a scraper. Put it into the drying room and dry it at 58℃±2℃ until the water content is 10%. Stop heating and take it out.

[0040] 5. Cutting Cut into pieces of the same size according to the specifications.

[0041] 6. Packing Vacuum packing in plastic bags and boxing.

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PUM

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Abstract

The invention provides a ginseng product with balanced composition and a preparation method. The method is characterized by comprising the following steps of: grinding honeyed ginseng with complete fibrous roots by using a stainless steel meat grinder with perforated plate of less than phi 0.5mm, adding pure water into the grinded ginseng according to a formula and mixing the ginseng and the water to prepare slurry; adjusting the gap of a grinding disc of the food-grade colloid mill to be within a range from 0.6 to 0.3mm and homogenizing the slurry; uniformly transferring the homogenized ginseng slurry into a stainless steel drying tray and spreading the slurry with a scraper; placing the drying tray in a drying chamber and drying the slurry at the temperature of 58+ / -2 DEG C until the water content is 10 percent; cutting the dried ginseng into blocks of the same size according to specification requirement; and packaging the ginseng blocks with plastic bags and packaging the bags intoboxes. The product has the advantages of uniform distribution of active ingredients of ginseng, accurate dosage, scientific and easy taking, good taste, easier absorption of the active ingredients after the homogenization and no artificial additive and is thus a natural food.

Description

Technical field: [0001] The invention discloses a ginseng product with balanced ingredients and a preparation method thereof, which belongs to the technical field of health product processing. Background technique: [0002] Ginseng is the king of all herbs and has various therapeutic and health effects. Its main active ingredients include ginsenosides and ginseng polysaccharides. However, the distribution of ginsenosides in ginseng roots is very uneven, and the contents of total saponins in the epidermis, ginseng root, reed head, and ginseng root are 6.7%, 9.9%, 8.6%, and 4.4% respectively; The ratio of saponins in epidermis, ginseng whiskers, reed heads and ginseng roots is 1.9%, 3.8%, 2.5% and 1.2%, respectively, all of which are quite different. Because the physiological activity of each component of ginseng saponin is not the same, when taking ginseng, you should mix the parts of ginseng as evenly as possible. At present, people often ignore this point when taking ginse...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A61K36/258
Inventor 赵景辉王英平鲍成胜孙成贺张瑞冯卓
Owner 赵景辉