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Preparation method of radix ginseng rubra and fructus lycii cell-wall breaking ultra-fine powder

A technology of red ginseng, wolfberry fruit and ultrafine powder is applied in the directions of food forming, food ingredient function, climate change adaptation, etc., and can solve the problems of time-consuming, complicated use, inconvenience and the like

Inactive Publication Date: 2016-05-25
HUANCUILOU RED GINSENG BIOLOGICAL TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The third is to solve a problem that traditional Chinese medicine has long plagued the development of related industries - complicated, time-consuming and inconvenient to use

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] 1. A preparation method of Korean red ginseng wolfberry cell wall-broken ultrafine powder, which is characterized as follows:

[0054] (1) The weight of raw materials is 100g of Korean 4-year-old Korean fresh garden ginseng, 490g medlar and 490g of Chinese yam;

[0055] (2) Put the Korean fresh garden ginseng from (1) in the intelligent steaming cabinet, and it takes 0.5h to control the heating to increase the temperature by 60-95℃; to control the 95℃ to keep steaming for 2.5h; to control the cooling to 98-66℃, after 1h , Take it out and place it at room temperature for 3.5h to become a semi-finished Korean red ginseng;

[0056] (3) Put the semi-finished Korean red ginseng in (2) into the intelligent drying room, and use 5 temperature probes to automatically control 60℃ to dry for 10 hours, and automatically control the blast to exhaust the tide once every 0.5h. Must

[0057] (4) Put the semi-finished Korean red ginseng in (3) after shave into the steamed ginseng water concent...

Embodiment 2

[0066] 1. A preparation method of Korean red ginseng wolfberry cell wall-broken ultrafine powder, which is characterized as follows:

[0067] (1) The weight of raw materials is 400g of Korean 5-year-old Korean fresh garden ginseng, 450g of wolfberry, and 450g of yam;

[0068] (2) Put the Korean fresh garden ginseng from (1) in a smart steaming cabinet, and it takes 1h to control heating to increase temperature by 60-95℃; control 98℃ to continue steaming for 2h; control cooling to 98-66℃, after 1.5h, Take it out and place it at room temperature for 4 hours to become a semi-finished Korean red ginseng;

[0069] (3) Put the semi-finished Korean red ginseng in (2) into the intelligent drying room, and automatically control the drying at 70°C for 8 hours through 5 temperature probes, and automatically control the blast to exhaust the tide once every 1 hour, take it out, and beard ;

[0070] (4) Put the semi-finished Korean red ginseng (3) after shave into the steamed ginseng water concent...

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PUM

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Abstract

The invention belongs to the technical field of food and health-care food research and development, and relates to a preparation method of radix ginseng rubra and fructus lycii cell-wall breaking ultra-fine powder. The method comprises the steps that fresh ginseng is processed into radix ginseng rubra, the radix ginseng rubra is smashed into powder through an ordinary pulverizer, the powder is smashed into cell-wall breaking ultra-fine powder through an air-current mill or a vibration mill, lysozyme beta-1.3-glucanase or protease is added for fermentation, and fermented radix ginseng rubra cell-wall breaking ultra-fine powder is obtained; fructus lycii and common yam rhizomes are mixed and smashed into cell-wall breaking ultra-fine powder; the radix ginseng rubra cell-wall breaking ultra-fine powder or the fermented radix ginseng rubra cell-wall breaking ultra-fine powder is mixed with the fructus lycii and common yam rhizome cell-wall breaking ultra-fine powder to be uniform, dry granulation or wet granulation is conducted, and the radix ginseng rubra and fructus lycii cell-wall breaking ultra-fine powder is obtained. The radix ginseng rubra and fructus lycii cell-wall breaking ultra-fine powder has the effects of tonifying qi, enriching essence, nourishing blood, resisting oxidation, cancer and senility and improving memory and immunity.

Description

Technical field [0001] The invention belongs to the technical field of food and health food research and development. The invention relates to a preparation method of Korean red ginseng wolfberry cell wall-broken superfine powder. The product of the invention has the functions of nourishing qi, nourishing essence, nourishing blood, anti-oxidation, anti-cancer, anti-aging, improving memory and improving immunity. Background technique [0002] Ginseng [0003] Ginseng is the root and rhizome of the Araliaeeae perennial plant Panaxginseng C.A. Meyer. Ginseng is known as the "king of Chinese medicine" and is known as the "national treasure". Ginseng has a high medicinal value, and its nourishing and strengthening effects on the human body and the prevention and treatment of various diseases are very significant. In the traditional Chinese medicine of the motherland, "ginseng has a sweet taste, nourishes vitality, nourishes the spleen, nourishes qi, calms the mind and improves the mi...

Claims

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Application Information

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IPC IPC(8): A23L33/00A23P10/40
CPCA23V2002/00A23V2200/30A23V2200/302A23V2200/324A23V2200/322Y02A40/90
Inventor 高晖富姜志辉张崇禧王振波于江春邹军波侯会芳姜丽萍史文凤王孟王巧论张瑞瑞丛众正杨盛勇荆永楠
Owner HUANCUILOU RED GINSENG BIOLOGICAL TECH CO LTD