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Method for preventing browning in processing course of ginseng

A processing and anti-browning technology, applied in application, food preparation, food science and other directions, can solve the problems of large loss of nutrients, poor sensory perception of ginseng products, and easy browning of liquid ginseng, so as to meet the requirements of development and inhibit product browning. The effect of changing, good sensory quality

Active Publication Date: 2013-12-18
JILIN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] The purpose of the embodiments of the present invention is to provide a method for preventing browning in the process of ginseng processing, aiming to solve the problems of easy browning in the preparation process of liquid ginseng, large loss of nutrients, and poor sensory perception of the produced ginseng products

Method used

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  • Method for preventing browning in processing course of ginseng

Examples

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Comparison scheme
Effect test

Embodiment 1

[0035] Take 1 kg of fresh Northeast ginseng and cut it into pieces or flakes (5mm), add 10 liters of pure water, put it into a crushing equipment (Joyoung cooking machine is used in this case), fully crush it to a uniform slurry, and adjust it with 30% citric acid The ginseng pulp has a pH of 3.5, and the ginseng pulp is cooked in a high-pressure steam sterilizer at a cooking temperature of 105° C. for 10 minutes to obtain a ginseng pulp with a more stable yellow color and less prone to browning.

Embodiment 2

[0037] Take 300 grams of American ginseng and white dry ginseng and break it into blocks or flakes of suitable size, add 10 liters of purified water, put the mixture into a food processor and thoroughly crush the material to a uniform slurry, use 10% edible citric acid, 15% lactic acid to compound solution to adjust the pH of the ginseng pulp to 3.5, and use high-pressure cooking equipment to cook the ginseng pulp at a cooking temperature of 108° C. and a cooking time of 12 minutes to obtain a relatively stable ginseng pulp.

Embodiment 3

[0039] Take 1 kg of fresh Korean ginseng and cut it into chunks or flakes that are easier to crush, add 10 liters of purified water, use a food processor to fully pulverize the material to a uniform slurry, use 10% edible citric acid solution, and adjust the pH value to 3.5 , using high-pressure cooking equipment to cook ginseng pulp at a cooking temperature of 103°C and a cooking time of 10 minutes to obtain high-efficiency anti-browning ginseng pulp.

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Abstract

The invention discloses a method for preventing browning in a processing course of ginseng, which comprises the following steps: cleaning up ginseng, cutting into 5mm slices, and protecting from light rather than exposing in air after cutting; putting the cut ginseng and pure water into grinding equipment according to a material-liquid ratio of (1:8)-(1:12)g / ml, and grinding to obtain uniform pulp; regulating the pH value of the ginseng pulp with 10-30% citric acid; and boiling the ginseng pulp with a high-pressure steam sterilizing pot to perform starch aging. According to the invention, the pH value, material-liquid ratio and temperature of the liquid system are controlled, so that the browning of a product is effectively inhibited, the inevitable browning in the processing course is controlled at the lowest level, and the loss of nutrient substances is reduced, thus ensuring that the ginseng product shows favorable sensory quality. Meanwhile, the stable ginseng pulp can be obtained by hot processing of ginseng based on the browning prevention method, and the components of the ginseng have no significant change, thereby being beneficial to subsequent processing, facilitating industrial production, and satisfying innovation of the ginseng process and development of new products.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a method for preventing browning during ginseng processing. Background technique [0002] Ginseng has been known as the "King of Herbs" since ancient times. The reason why it is rare and valuable is mainly related to its medicinal value. In the very early medical book "Shen Nong's Materia Medica", it is believed that ginseng has the effects of "replenishing the five internal organs, calming the spirit, calming the soul, relieving panic, eliminating evil spirits, improving eyesight and improving intelligence", and "long-term use can lighten the body and prolong life". Li Shizhen also highly praised ginseng in "Compendium of Materia Medica", thinking that it can "cure all deficiencies in men and women". For thousands of years, ginseng has been listed as "top grade". According to the "Food Safety Law of the People's Republic of China" and the "New Resource Food Management Measures",...

Claims

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Application Information

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IPC IPC(8): A23L1/325A23L17/00
Inventor 胡耀辉房鑫王玉华刘俊梅朴春红于寒松代伟长刘芳茗张静晨于晓明李琢伟吴杰范春艳
Owner JILIN AGRICULTURAL UNIV