Processing method of black ginseng

A processing method and technology of black ginseng, applied in multi-step food processing, food preparation, food drying, etc., can solve the problem of excessive content, and achieve the effect of excellent taste and flavor

Inactive Publication Date: 2014-04-16
张宇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

On the other hand, however, if the drying process is performed according to

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] (1) Raw material cleaning

[0016] Carefully wash the unprocessed fresh ginseng with water to ensure its integrity and composition. Use clean water to remove foreign matter from the surface of the fresh ginseng. Carefully rinse the foreign matter in the legs and branches of the ginseng with a water gun. Damaged or broken skin, resulting in the loss of active ingredients and affecting the appearance after joining the process;

[0017] After washing, the root of the ginseng is selected because the optimal process conditions, including time and temperature, will vary according to the quality and state of the raw material, including the size of the ginseng body and the fullness of the pulp.

[0018] (2) Drying treatment

[0019] The washed fresh ginseng was dried at 20°C for 20 h.

[0020] (3) Steaming for the first time

[0021] Put the ginseng into the ginseng steamer and according to the size of the raw material and the fullness of the pulp, the steaming time for smal...

Embodiment 2

[0037] Process flow is identical with embodiment 1. The technical parameters are as follows:

[0038] The washed fresh ginseng was dried at 20°C for 24h.

[0039] For the first steaming, the steaming time for small and medium-sized ginseng is 2.5 hours, and the steaming temperature is 98°C; the steaming time for large individual ginseng and poor paste gas is 3 hours, the steaming temperature is 102°C, and the pressure is kept at 0.5°C. kgf / cm 2 ;

[0040] For the first drying, dry at 50°C for 15 hours;

[0041] For the second steaming, the steaming time for small and medium-sized ginseng is 2 hours, and the steaming temperature is 98°C; the steaming time for large individual ginseng and poor pulp gas is 2.5 hours, the steaming temperature is 102°C, and the pressure is kept at 0.5°C. kgf / cm 2 ;

Embodiment 3

[0043] Process flow is identical with embodiment 1. The main technical parameters are as follows:

[0044] The washed fresh ginseng was dried at 25°C for 20 h.

[0045] For the first steaming, the steaming time for small and medium-sized ginseng was 3 hours, and the steaming temperature was 100°C; the steaming time for large individual ginseng and poor pulp gas was 3.5 hours, the steaming temperature was 108°C, and the pressure was kept at 0.7°C. kgf / cm 2 ;

[0046] For the first drying, dry at 60°C for 18 hours;

[0047] For the second steaming, the steaming time for small and medium-sized ginseng is 2.5 hours, and the steaming temperature is 100°C; the steaming time for large individual ginseng and poor paste gas is 3 hours, the steaming temperature is 108°C, and the pressure is kept at 0.7°C. kgf / cm 2 ;

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PUM

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Abstract

The invention discloses a processing method of black ginseng. The method comprises the following steps: cleaning raw material of fresh ginseng, drying the ginseng for 20 to 28 h at 20 to 55 DEG C, steaming the ginseng for 1.5 to 5 h at 80 to 120 DEG C, then drying the ginseng for 6 to 20 h at 40 to 75 DEG C, performing secondary steaming on the ginseng subjected to primary steaming and drying for 1.5 to 4.0 h at 80 to 110 DEG C, packaging the ginseng subjected to secondary steaming through linen or binding the ginseng through silk threads, so as to fix shapes of the ginseng, then drying the ginseng for 6 to 20 h at 40 to 75 DEG C, ensuring that the moisture content of the ginseng is larger than or equal to 20 percent during drying, performing seven times of steaming and six times of drying on the ginseng, so as to accomplish the processes of nine times of steaming and eight times of drying, and performing the last drying process on the ginsengs subjected to nine times of steaming and eight times of drying, and ensuring that the moisture content of the ginseng is smaller than or equal to 14 percent. The obtained black ginseng has a unique and dense taste and flavor.

Description

technical field [0001] The invention belongs to the technical field of health care products and relates to a processing method of black ginseng. Background technique [0002] In general, red ginseng is processed by washing, screening and trimming, steaming, drying, screening, inspection and packaging of fresh ginseng. In almost all cases, the most critical steps in making red ginseng, steaming and drying, are performed only once. [0003] For black ginseng, its preparation mainly depends on the steaming and drying process. However, numerous rounds of these processes lead to pyrolysis or other chemical changes in ginseng components leading to charring. In addition, ginseng with a high moisture content deteriorates or loses active ingredients due to bacterial activity when exposed to low temperature for a long time during its manufacturing process. When black ginseng was produced without separation of the root body and the root hairs, there were significant differences in t...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L33/00
CPCA23L33/00A23V2002/00A23V2300/10A23V2300/38
Inventor 张宇崔松焕徐志臣金春爱
Owner 张宇
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