Preparing method of original ginseng juice

A technology of ginseng juice and ginseng, which is applied in the field of preparation of ginseng raw juice, can solve the problems of affecting the color and taste of ginseng raw juice, the inability to maintain the original taste of ginseng, and the reduction of earthy and bitter taste, so as to achieve small loss and change of active ingredients , less foam and smooth juice production

Active Publication Date: 2015-02-18
JILIN ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The technical problem to be solved by the present invention is that in the prior art, if the softening temperature of ginseng is too high, the peculiar earthy and bitter taste of ginseng will be reduced or disappeared, and the original taste of ginseng cannot be kept. The high rotation speed leads to serious oxidation of ginseng juice, and the browning of ginseng

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The preparation method of ginseng raw juice described in the present embodiment is as follows:

[0030] (1) Select moth-free ginseng raw materials, remove impurities, and quickly rinse twice with pure water or sterile water to obtain clean ginseng raw materials;

[0031] (2) Place the clean ginseng raw material in the step (1) on the pallet of the softening box, the lower water temperature is 35°C, the relative humidity of the softening box is 70%, the softening time is 15h, and the moisture content of the softened ginseng reaches 30wt%;

[0032] (3) Take out the softened ginseng, slice it with a manual slicer, and the thickness of the ginseng slice is 1mm;

[0033] (4) Grind the cut ginseng slices with an electric stone mill at a speed of 200rpm, add ginseng slices and water simultaneously, the mass ratio of ginseng slices to water is 1:20, and collect the solid-liquid mixture for refining Carry out the second refining to obtain the ginseng juice solid-liquid mixture...

Embodiment 2

[0037] The preparation method of ginseng raw juice described in the present embodiment is as follows:

[0038] (1) Select moth-free ginseng raw materials, remove impurities, and rinse them with pure water or sterile water for 2 times to obtain clean ginseng raw materials, of which

[0039] (2) Place the clean ginseng raw material in the step (1) on the tray of the softening box, the lower water temperature is 40°C, the relative humidity of the softening box is 80%, the softening time is 12h, and the moisture content of the softened ginseng reaches 30%;

[0040] (3) Take out the softened ginseng, slice it with a manual slicer, and the thickness of the ginseng slice is 1mm;

[0041] (4) Grind the cut ginseng slices with an electric stone mill at a speed of 200rpm, add the ginseng slices and water synchronously, the mass ratio of the ginseng slices to water is 1:8, and collect the solid-liquid mixture for refining Carry out the second refining to obtain the ginseng juice solid-...

Embodiment 3

[0045] The preparation method of ginseng raw juice described in the present embodiment is as follows:

[0046] (1) Select moth-free ginseng raw materials, remove impurities, and quickly rinse twice with pure water or sterile water to obtain clean ginseng raw materials;

[0047] (2) Place the clean ginseng raw material in the step (1) on the pallet of the softening box, the lower water temperature is 45°C, the relative humidity of the softening box is 85%, the softening time is 10h, and the moisture content of the softened ginseng reaches 35%;

[0048] (3) Take out the softened ginseng, slice it with a mechanical slicer, and the thickness of the sliced ​​ginseng slice is 2mm;

[0049] (4) Grind the cut ginseng slices with an electric stone mill at a speed of 150rpm, add ginseng slices and water simultaneously, the mass ratio of ginseng slices to water is 1:10, and collect the solid-liquid mixture for refining Carry out the second refining to obtain the ginseng juice solid-liq...

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Abstract

The invention provides a preparing method of original ginseng juice and belongs to the technical field of drink food. The preparing method comprises steps as follows: (1) washing a raw ginseng material to obtain the clean raw ginseng material; (2) performing low-temperature softening treatment on the clean raw ginseng material at the water temperature of not higher than 60 DEG C; (3) slicing the softened ginseng to obtain ginseng slices; (4) mixing the ginseng slices and water in a mass ratio of (1:8)-(1:20), and grinding the mixture at least twice at the rotating speed of not higher than 200 rpm to obtain a ginseng juice solid-liquid mixture; (5) filtering the ginseng juice solid-liquid mixture to obtain the original ginseng juice. The color of theoriginal ginseng juice prepared with the preparing method ranges from greyish white to light yellow, the original ginseng juice has specific bitterness and earthy taste of ginseng, and effective ingredient loss and change are small.

Description

technical field [0001] The invention relates to a preparation method of raw ginseng juice, which belongs to the technical field of beverages and foods. Background technique [0002] Ginseng is a traditional precious medicinal material in my country. It is mostly produced in Changbai Mountain and is recognized as a health product in the world. Modern medicine has also proved that ginsenosides and ginseng polysaccharides contained in ginseng have obvious effects on regulating the human nervous system, strengthening the heart, anti-fatigue, lowering blood sugar, and regulating body metabolism. Ginseng juice is a main form of ginseng used in food. At present, the preparation of ginseng juice mainly contains the following methods: one, water extraction (water decoction), using hot water as a solvent to carry out boiling extraction; two, organic solvent extraction , and then recycle the organic solvent to obtain the concentrated ointment; 3. Beating, crush the dried ginseng, mix ...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L1/29A23L33/00
CPCA23L2/38A23L33/00A23V2002/00A23V2200/30A23V2250/2124
Inventor 王勇田志刚高阳刘香英迟燕平
Owner JILIN ACAD OF AGRI SCI
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