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Preparation method of novel honey ginseng slices

A ginseng honey slice, a new technology, applied in the field of preparation of new ginseng honey slices, can solve the problems of high product sweetness, sweet and greasy taste, etc., achieve excellent taste, moderate sweet and sour taste, and improve the body's stress ability

Active Publication Date: 2015-07-08
JILIN BAIJITANG GINSENG IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, most of the ginseng honey chips developed in the past are made directly from white sugar or honey, which will inevitably lead to excessively sweet products and a sweet and greasy taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] 1) Soak and slice ginseng.

[0019] Put the ginseng in pure water, soak it at room temperature for 10 hours, take it out, cut off the ginseng reed and ginseng whiskers, and cut the remaining part into uniform thin slices.

[0020] 2) Fermentation of ginseng slices.

[0021] Add 8 times its mass and 3% sucrose solution to the ginseng slices, pasteurize and cool to 42°C to insert the mixed strains of Lactobacillus acidophilus, Bifidobacterium, Streptococcus thermophilus and Lactobacillus bulgaricus, The inoculum size is 0.03%, ferment until the pH reaches 3.7, and the fermentation ends.

[0022] 3) drying.

[0023] Centrifuge the fermented ginseng slices from the fermentation broth and dry them using microwave drying technology with a microwave power of 0.5W / g and a drying time of 10min to reduce the water content in the ginseng slices to 30%.

[0024] 4) Honey making and sterilization.

[0025] Based on the total mass of the sugar solution, mix 50% honey, 30% fructos...

Embodiment 2

[0027] 1) Soak and slice ginseng.

[0028] Put the ginseng in pure water, soak it at room temperature for 15 hours, take it out, cut off the ginseng reed and ginseng whiskers, and cut the remaining part into uniform thin slices.

[0029] 2) Fermentation of ginseng slices.

[0030] Add 9 times its mass and 6% sucrose solution to the ginseng slices, pasteurize and cool to 45°C, insert the mixed strains of Streptococcus thermophilus and Lactobacillus bulgaricus, the inoculation amount is 0.04%, and ferment to pH When it reached 4.2, the fermentation ended.

[0031] 3) drying.

[0032] Centrifuge the fermented ginseng slices from the fermentation broth and dry them using microwave drying technology with a microwave power of 0.6W / g and a drying time of 15 minutes to reduce the water content in the ginseng slices by 45%.

[0033] 4) Honey making and sterilization.

[0034] Based on the total mass of the sugar solution, mix 55% honey, 25% fructose, 0.2% stevioside and 19.8% pure ...

Embodiment 3

[0036] 1) Soak and slice ginseng.

[0037] Put the ginseng in pure water, soak it at room temperature for 20 hours, take it out, cut off the ginseng reed and ginseng whiskers, and cut the remaining part into uniform thin slices.

[0038] 2) Fermentation of ginseng slices.

[0039] Add 10 times its mass and 10% sucrose solution to the ginseng slices, pasteurize, cool to 28°C and insert kefir starter with an inoculation amount of 0.05%, ferment until the pH reaches 4.6, and the fermentation ends.

[0040] 3) drying.

[0041] Centrifuge the fermented ginseng slices from the fermentation broth and dry them using microwave drying technology with a microwave power of 0.8W / g and a drying time of 20 minutes to reduce the moisture content in the ginseng slices to 20%.

[0042] 4) Honey making and sterilization.

[0043] Based on the total mass of the sugar solution, mix 60% honey, 20% fructose, 0.1% stevioside and 19.9% ​​pure water to make a sugar solution, and then vacuum the gins...

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Abstract

The invention discloses a preparation method of novel honey ginseng slices, belonging to the field of the food processing technology. The preparation method of the novel honey ginseng slices comprises the following steps: soaking ginseng, slicing, adding sucrose solution, carrying out pasteurization, cooling, inoculating for fermentation, carrying out centrifugal separation on the ginseng slice and fermentation liquid, drying, and processing with honey by use of special sugar liquid and the ultra-high static pressure technology, thereby obtaining the finished honey ginseng slice. The prepared honey ginseng slice has the characteristics that the lactobacillus fermentation technology is introduced, the content of the bioactive substance in the honey ginseng slice is improved, the dryness reduction effect can be achieved, the mouthfeel is improved and the palatability is improved; besides, the ultra-high static pressure technology is adopted to achieve the purpose of hprocessing with honey, and the sterilizing technology is carried out simultaneously, therefore, the method develops a new way for the food processing technique.

Description

technical field [0001] The invention belongs to the technical field of food processing and relates to a preparation method of novel ginseng honey slices. Background technique [0002] As a traditional Chinese medicinal material in my country, ginseng has a long history of medicinal use due to its unique functional properties. In my country, it is mainly distributed in the three northeastern provinces, especially in the Changbai Mountains of Jilin, where there are abundant ginseng resources. Ginseng is rich in a variety of biologically active substances, mainly including ginsenosides and ginseng polysaccharides, in addition to amino acids, proteins, sugars, vitamins, organic acids and trace elements. Ginseng has the functions of relieving fatigue, enhancing the body's stress, improving the cardiovascular system and anti-shock, and has a good health care effect. In particular, ginseng was approved as a new resource food in 2012, and ginseng series products have been continuou...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
Inventor 张铁华姜楠陈玲黄延军
Owner JILIN BAIJITANG GINSENG IND CO LTD
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