Method for preparing preserved fruit from ginseng flower buds

A technology of flower buds and ginseng, applied in the fields of application, function of food ingredients, cocoa, etc., can solve problems such as loss of nutrients, overall change of appearance, easy damage of petals, etc., and achieve the effects of energetic, time-saving, and improved impregnation efficiency

Inactive Publication Date: 2016-07-20
李洋斌
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the traditional processing of ginseng flowers, through sun exposure and high temperature baking, the active substances in ginseng flowers are destroyed, the nutrients are lost, the color is dull, the taste changes, and the buds are crisp, and the dry petals are easy to break, and the overall appearance changes. sharp drop in value

Method used

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Effect test

Embodiment Construction

[0013] specific implementation plan

[0014] A kind of method of utilizing ginseng flower buds to make candied fruit according to the present invention adopts ginseng flower buds and isomaltooligosaccharides as raw materials to carry out according to the following steps:

[0015] (1) Preparation: Take 42 parts of pure water and 58 parts of isomaltooligosaccharide according to the weight ratio, control the water temperature at 55-70 ° C, soak for 10-20 minutes to dissolve;

[0016] (2) Homogenization: Send the melted solution into the homogenizer, adjust the pressure to open the homogenizer at 3.5-5.0MPa, and control the temperature at 60-70°C for homogenization; the homogenization time is 4.5-5.5min ;

[0017] (3) Sterilization: In autumn and winter, collect unopened ginseng flower buds as raw materials, pick out leaves and sundries, select ginseng flower buds of the same size, and send them into the microwave sterilization device. The microwave sterilization time is 3 to 5 m...

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PUM

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Abstract

The invention discloses a method for preparing preserved fruit from ginseng flower buds. In the method, the ginseng flower buds and isomalto-oligosaccharide are treated by the technologies such as preparation, homogenization, sterilization, vacuum impregnation and forced air drying. With the technology of vacuum impregnation, a sugar solution permeates into the tissues of the ginseng flower buds; and since the temperature of the vacuum impregnation is low and the speed is high, the time is saved while the original color, flavor, active substances and trace elements of ginseng flower buds are maintained. By long-term taking, normal metabolism of a human body can be kept, cellular aging is avoided, people feel vigorous, the tumor is controlled and the body immunity is enhanced. The preserved fruit has the functions of nourishing and invigorating body, eliminating fatigue, activating cells and promoting excitement of the central nervous system.

Description

technical field [0001] The invention relates to a candied fruit, in particular to a method for making candied fruit from ginseng flower buds, and belongs to the technical field of health food processing. Background technique [0002] Ginseng flower contains 20 kinds of saponin active substances, 17 kinds of amino acids, 11 kinds of trace elements, three kinds of anticancer active selenium and crude protein. It has the functions of nourishing qi and activating blood, regulating endocrine, promoting metabolism, strengthening heart and kidney, promoting body fluid and quenching thirst, nourishing kidney and stomach, calming nerves and increasing intelligence, clearing away heat and inflammation, calming liver and clearing fire, detoxifying and relieving throat. It has medical and health care functions for many diseases such as lowering blood pressure, dizziness, dizziness, insomnia, tinnitus, acne, acne, acute pharyngitis, etc. Compendium of Materia Medica records: Ginseng flo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
CPCA23G3/48A23G2200/14A23V2002/00A23V2200/30A23V2200/324
Inventor 李洋斌
Owner 李洋斌
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