Preparation process for nutritional diversity of modified black ginseng

Abstract

The invention relates to a preparation process modified black ginseng for nutritional diversity. The preparation process is characterized by comprising the steps of: extracting concentrates of pseudo-ginseng, salvia miltiorrhiza, radix puerariae, radix ophiopogonis, mulberry and other herbs, extracting concentrates of gynostemma pentaphylla, ginseng leaves and the like, mixing the two types of concentrates to prepare comprehensive mixturemixed solution, soaking suncured ginseng in the mixed solution for 48 hours, performing freezing and melting three times respectively to inhibit and stabilize the mild performance, and finally performing freeze-drying, sterilization and packaging to obtain the modified black ginseng product.

Description

technical field

[0001] The invention relates to a nutritional diversity preparation process of denatured black ginseng. Background technique

[0002] Ginseng is a precious food and medicine ingredient. It tastes sweet and slightly bitter. It returns to the spleen and lung meridian. It is often used as a tonic and medicine. Because of its slightly warm nature, its application is limited, and most people do not take it as a tonic. It is not as popular as the cool American ginseng. The patent application number of "Preparation method of cool black ginseng" disclosed by me is: 2008101407842, which attempts to change the warm nature of ginseng into cool nature and increase its more functions; the method is proved to be desirable. But in practice, it is found that among the people who need supplements, some people are intolerable to too cold, which has become a side effect; its application function is very suitable, but it is not suitable for those who are intolerable to too col...