A kind of preparation method of red ginseng paste

Abstract

The invention provides a preparation method of a radix ginseng rubra paste. The radix ginseng rubra paste is directly prepared from fresh ginseng or sun-dried ginseng, the step of preparing radix ginseng rubra first is avoided, the process is simple, cost is low, the energy consumption is low, the production period is shortened by 50% or above, and the preparation method is suitable for large-scale production. The heating time in the preparation process is short, the Maillard browning degree is low, and the product is good in color and luster, strong in flavor and good in water solubility. Extract extracted with alcohol is steamed, ginsenoside can be sufficiently converted, and water-soluble components in the extract are dissolved out and added to aqueous extract of ginseng. On the dry basis, the total saponin content of the radix ginseng rubra paste prepared from sun-dried ginseng is 3.2-3.4%, the total saponin content of the radix ginseng rubra paste prepared from fresh ginseng is 3.5-3.9%, and the total saponin content of an existing radix ginseng rubra paste is lower than 2.5%. The total saponin content of the radix ginseng rubra paste prepared from sun-dried ginseng is increased by 28-36%, and the total saponin content of the radix ginseng rubra paste prepared from fresh ginseng is increased by 40-56%. The content of ginsenoside monomer Rh1 is 0.17-0.45 mg / g, the content of Rh2 is 0.01-0.09 mg / g, the content of Rg3 is 0.56-1.60 mg / g, and the content of Rg5 is 0.41-0.95 mg / g.

Description

technical field [0001] The invention relates to a preparation method of red ginseng paste, belonging to the technical field of red ginseng paste processing. Background technique [0002] Ginseng belongs to the plant of the genus Panax in the family Araliaceae. Red ginseng refers to the ginseng product prepared from fresh ginseng as raw material by scrubbing, steaming, and drying. Steaming and drying are important steps in the processing of red ginseng. The temperature and time of steaming and drying have an impact on the quality of red ginseng Decisive influence, the chemical transformation of ginsenosides and Maillard browning reaction will occur during the processing of red ginseng, resulting in the rare ginsenoside Rg that is not found in fresh ginseng 3 , Rg 5 、Rh 1 、Rh 2 Equal components and complex browning products. After fresh ginseng is processed into red ginseng, it is more suitable for the elderly and infirm. Red ginseng is a good tonic for those with insuffi...

AI Technical Summary

Problems solved by technology

The processing cycle of red ginseng is long, generally takes 5-7 days, the steaming and drying of red ginseng needs to consume more energy, and then the red ginseng is processed into red ginseng paste, and further energy is consumed, and the energy consumption is high. high production cost

During the processing of red ginseng paste, after many times of long-term heat processing steps, not only the structure of ginsenosides is easily destroyed, but the content of total ginsenosides, the main active ingredient of red ginseng paste, is low, and the color of red ginseng paste will turn black , Has a pungent smell, reducing the sensory indicators of the product

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