Production process of freezed-dried chuanminshen violaceum

A production process, the technology of Chuanming ginseng, which is applied in the field of freeze-dried Chuanming ginseng production technology, can solve the problems of loss of taste, hard taste, sour taste, etc., and achieve the effects of long shelf life, retention of inherent nutrients and low loss

Active Publication Date: 2015-09-16
四川食为天农业有限公司
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  • Abstract
  • Description
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Problems solved by technology

The finished product is hard and feels like a stone

Method used

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Embodiment

[0019] A production process of freeze-dried Sichuan ginseng, characterized in that the process comprises the following steps:

[0020] (2) Raw materials: In April and May of each year, choose Chuanming ginseng with a growth period of two to three years;

[0021] (2) Pre-cooling storage: Put Chuanming ginseng code in a pre-cooling room at 0-4°C, and cover it with plastic cloth to keep it moist;

[0022] (3) Cleaning: take Chuanming ginseng out of the pre-cooler for cleaning;

[0023] (4) Enzyme inactivation: Put the cleaned Chuanming ginseng into a cooking machine to inactivate the enzyme, the temperature for inactivating the enzyme is 80°C, and the inactivation time is 4 minutes; the purpose of this step is to go through high temperature treatment to inactivate the enzyme and protect the color;

[0024] (5) Trimming: Trim off the lignified seed heads of Chuanming ginseng after deenzyme removal, and remove the discoloration and digging surface;

[0025] (6) Quick-freezing: Pu...

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PUM

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Abstract

The invention discloses a production process of freezed-dried chuanminshen violaceum. The process comprises the following steps: collecting raw materials; pre-cooling and storing the raw materials; cleaning the raw materials; deactivating enzymes; cropping the raw materials; carrying out quick-freezing; carrying out microwave drying in vacuum; storing the raw materials; metering; bagging; and sealing the bag. The freezed-dried chuanminshen violaceum prepared by the method disclosed by the invention is slightly different from fresh chuanminshen violaceum in color, aroma and taste, is substantially invariable in shape, is low in nutrients (particular glucoside, saponin, ginseng polysaccharide) and is long in expiration date.

Description

technical field [0001] The invention relates to the field of agricultural product food processing, in particular to a production process of freeze-dried Sichuan ginseng. Background technique [0002] Chuanming ginseng has the effects of nourishing the lungs and reducing phlegm, nourishing yin and harmonizing the stomach, calming the liver and detoxifying, etc. In addition to being used as medicine, Chuanming ginseng can also be used as a good nutritional and health product, or stewed soup or stewed meat . For more convenient use, Chuanming ginseng is mostly preserved in the form of dry products; the existing processing technology of Chuanming ginseng dry products is mostly pre-boiled in boiling water, dried by drying equipment, and then smoked by sulfur. After more than 10 hours or even longer time of hot air circulation baking at a temperature above 100 degrees Celsius, the rich glycosides, saponins and ginseng polysaccharides are severely denatured, and the nutritional co...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L3/44A61K36/23
CPCA23L3/44A23V2002/00A61K36/23A61K2300/00
Inventor 韩晓东韩璐陈果
Owner 四川食为天农业有限公司
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