Method for preserving ginseng or American ginseng

A fresh-keeping method, the technology of American ginseng, applied in food preservation, food science, climate change adaptation, etc., can solve the problems of restrictions and inappropriate use of children's food, and achieve the effects of reducing loss, delaying spoilage, and weakening respiration

Inactive Publication Date: 2011-04-20
JILIN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, because of reports of poisoning caused by the accumulation of benzoic acid and its sodium salt, the European Community Child

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0018] 1. Prepare fresh-keeping solution

[0019] Preservative solution a

[0020] Chitosan and the acetic acid aqueous solution that weight ratio concentration is 1% mix by weight 1 to 5 ratio, make chitosan acetic acid solution, the white wine that chitosan acetic acid solution and 60% ethanol content (weight) are mixed and make The content of chitosan in the liquor solution accounts for 5%, and the pH value is adjusted to 4-8 with citric acid to obtain the chitosan ginseng fresh-keeping solution.

[0021] Preservative solution b

[0022] Adding tea polyphenols into liquor with 60% ethanol content (weight), preparing a tea polyphenol liquor solution in which tea polyphenols account for 2% of the total weight of the solution, and adjusting the pH value to 4-8 with citric acid. Get tea polyphenols ginseng fresh-keeping solution.

[0023] Preservative solution c

[0024] Add lysozyme to liquor with 60% ethanol content (weight), prepare lysozyme liquor solution in which lyso...

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PUM

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Abstract

The invention relates to a method for preserving ginseng or American ginseng, which belongs to the field of the preservation of plants and overcomes the defects of harm or potential harm caused by the preservation of the ginseng or the American ginseng by using the conventional preservative to a human body and great loss of ginsenoside serving as a medicinal active ingredient. The method comprises the following steps of: cleaning fresh ginseng or American ginseng, putting the cleaned ginseng or American ginseng into almost boiling water for soaking for a short time, fishing the soaked ginseng or American ginseng out and cooling in the air; adding the cooled ginseng or American ginseng into preservative liquid, namely solution of chitosan liquor or solution of tea polyphenol liquor or solution of lysozyme liquor serving as a preservative for soaking, fishing the soaked ginseng or American ginseng out and draining the preservative liquid; and packaging the ginseng or the American ginseng, injecting the preservative into a ginseng or American ginseng bag and sealing the bag. The method has the advantages of avoiding harm to the human body, keeping high quality of ginseng and reducing the loss of ginsenoside in the storing process.

Description

technical field [0001] The invention belongs to the field of plant body preservation, and in particular relates to ginseng soaking and preservation. Background technique [0002] The preservation method of the predecessors' ginseng or American ginseng honey slices is mainly to soak in white wine at about 60° for 1 week, then take it out, and add benzoic acid, sorbic acid, potassium sorbate, etc. Others also have the method of using ray irradiation, although the fresh-keeping effect is also very good, but because of the high cost and certain risks, it is rarely used. [0003] So far, my country has only approved 32 kinds of food preservatives that are allowed to be used. Most of the preservatives used in food production are artificially synthesized, and improper use will have certain side effects; some preservatives even contain trace amounts of toxins. Ingestion can cause certain damage to human health. Take benzoic acid, a food preservative widely used at present, as an ex...

Claims

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Application Information

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IPC IPC(8): A23L3/3562A23L3/3571
CPCY02A40/90
Inventor 田义新徐艳玲刘志阳刘雅娟张妍石磊冯鑫
Owner JILIN AGRICULTURAL UNIV
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