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Method for processing red ginseng product

A processing method and technology of ginseng products, which are applied to medical preparations with no active ingredients, medical preparations containing active ingredients, and pharmaceutical formulas, can solve the problems of poor taste and low content of rare ginsenosides in red ginseng products, and achieve Controlled Maillard reaction, good Maillard reaction, wide applicability effects

Active Publication Date: 2017-02-01
江西康一参生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention aims to solve the problems of poor taste and low content of rare ginsenosides in red ginseng products in the prior art, and provides a processing method for red ginseng products with good taste and rich in rare ginsenosides

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Example 1: Sun-dried ginseng slices with a thickness of 1.5mm were then placed in an aspartic acid solution with a mass concentration of 20%, soaked for 8 hours at 60°C, and the ginseng slices were fished out, filtered and dried at 60°C. Soak in fructose with a mass concentration of 60% at ℃ for 4 hours, drain the syrup, steam at 110 ℃ for 2 hours, cool naturally to 70 ℃, take it out and dry it in a blast dryer at 45 ℃ for 5 hours , until the water content is about 13%, a ginseng product rich in rare ginsenosides is obtained. The finished product is light brownish-red in color, and is tough when chewed. It is sweet at first when taken, and then gradually returns to slightly bitter.

[0021] Take the finished ginseng product, extract it with methanol, evaporate the methanol from the extract, then enrich the total ginsenosides with D101 macroporous adsorption resin, and detect the sum of Rg3, Rh2, Rg2 and Rh1 content in the above ginseng product by HPLC method, The total...

Embodiment 2

[0022] Example 2: raw sun-dried ginseng slices with a thickness of 2.5mm, then placed in a solution with a mass concentration of 60% oyster protein hydrolyzate, soaked for 12 hours at 40°C, fished out the ginseng slices, filtered and dried, and then dried at 80°C. Soak in 85% fructose solution at 85% mass concentration for 2h, drain the syrup and steam at 121°C for 0.2h, cool naturally to 70°C, take it out and dry it in a blast dryer at 50°C for 3.5 h, until the water content is about 15%, and finally a ginseng product rich in rare ginsenosides is obtained. The color of the finished product is bright and light brownish red, and it is tough when chewed. When taken, it is sweet at first, and then slowly returns to slightly bitter.

[0023] Take the finished ginseng product, extract it with methanol, evaporate the methanol from the extract, then enrich the total ginsenosides with D101 macroporous adsorption resin, and detect the sum of Rg3, Rh2, Rg2 and Rh1 content in the above r...

Embodiment 3

[0024] Example 3: Slice fresh ginseng with a thickness of 2.5 mm, then place it in a soybean hydrolysis solution with a mass concentration of 70% rich in amino acids, soak it for 8 hours at 30°C, remove the ginseng slices, filter them to dryness, and put them in Immerse in fructose solution with a mass concentration of 70% at 60°C for 8 hours, drain the syrup and steam at 121°C for 0.2h, cool naturally to 70°C, take it out and put it in a blower dryer at 50°C Dry for 3.5 hours until the moisture content is about 15%, and finally a ginseng product rich in rare ginsenosides is obtained. The finished product is brownish-red in color and tough when chewed. When taken, it is sweet at first, and then slowly returns to slightly bitter.

[0025] Take the finished ginseng product, extract it with methanol, evaporate the methanol from the extract, then use D101 macroporous adsorption resin to enrich the total ginseng saponins, and use HPLC to detect the sum of the contents of Rg3, Rh2, ...

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PUM

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Abstract

The invention discloses a method for processing a red ginseng product rich in rare ginsenosides. The method includes drying raw ginseng or slicing fresh ginseng, immersing the ginseng in solution rich in amino acids and then infiltrating in high concentration fructose solution and draining the syrup and steaming at high temperature, and drying to obtain the red ginseng product rich in rare ginsenosides. The red ginseng product produced by the process is better in color, fragrance and taste, and is rich in amino acids and rare ginsenosides Rg3, Rh2, Rg2 and Rh1. The effective content of the red ginseng product is higher than that prepared by common methods.

Description

technical field [0001] The invention relates to the technical development field of food and health food, in particular to a processing method of red ginseng products rich in rare ginsenosides Rg3, Rh2, Rg2 and Rh1. Background technique [0002] Ginseng is a plant belonging to the Araliaceae family, including ginseng, American ginseng, Sanqi ginseng and bamboo ginseng. Ginseng produced in Changbai Mountain is a precious medicinal material in my country. It is sweet, slightly bitter, and slightly warm in nature, and it returns to the spleen, lung, heart, and kidney meridians. Greatly invigorate vital energy, restore pulse and solidify, invigorate the spleen and lungs, promote body fluid and nourish blood, soothe the nerves and improve intelligence. Ginseng contains a variety of chemical components, such as ginsenosides and ginseng polysaccharides. Among them, saponins are the main active ingredients of ginseng. A large number of studies have found that common ginsenosides ar...

Claims

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Application Information

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IPC IPC(8): A23L33/10A23L33/175A23L33/18A23L33/125A61K36/258A61K47/26A61P39/06A61P35/00A61P13/12
CPCA23V2002/00A61K36/258A61K47/26A61K2236/15A61K2236/17A61K2236/33A61K2236/51A23V2200/14
Inventor 刘廷强彭博段明星曹体爽
Owner 江西康一参生物科技有限公司
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