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A kind of processing method of q bomb instant red ginseng slice

A processing method and technology of red ginseng, which are applied in the confectionery industry, the function of food ingredients, confectionery and other directions, can solve the problems of low content of rare ginsenosides, cumbersome processing procedures, poor taste, etc., and achieve novel taste, natural color and luster. The effect of taste Q bomb

Active Publication Date: 2020-01-24
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

[0005] The purpose of the present invention is to solve the problems of cumbersome processing procedures, poor taste and low content of rare ginsenosides in the existing technology of instant red ginseng products, and provide an instant red ginseng slice with novel Q-bomb taste and rich in rare ginsenosides. processing methods

Method used

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  • A kind of processing method of q bomb instant red ginseng slice

Examples

Experimental program
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Effect test

Embodiment 1

[0020] Cut raw sun-dried American ginseng into slices with a thickness of 1.5mm, and spray purified water evenly for multiple times to remoisturize, which is about 0.5 times that of the raw material. The water-absorbing slices were placed in 60% fructose solution, soaked at 60°C for 8 hours, removed, and the excess sugar solution on the surface was filtered off. Then steam at 110°C for 3 hours. After steaming, dry at 45°C in a ventilated dryer until the water content is less than 15%, which is the finished product of Q bomb instant red ginseng slices. The color of the finished product is natural, showing light brownish red, good light transmittance, Q-bomb taste, sweet at first when taking it, and then slowly returning to the unique slightly bitter taste of American ginseng.

[0021] 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 ginsenosides, elute with ethano...

Embodiment 2

[0023] Slice fresh ginseng with a thickness of 2mm, put it into 70% fructooligosaccharide solution, soak it at 70°C for 5 hours, remove it, and filter off the excess sugar solution on the surface. Then steam at 121°C for 0.5h. After steaming, dry in a ventilated drier at 50°C until the water content is less than 15%, which is the finished product of Q bomb instant red ginseng slices. The finished product is brownish-red in color, with a springy and tough taste. When ingested, it is sweet at first, and then slowly returns to the unique slightly bitter taste of ginseng.

[0024] 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 ginsenosides, elute with ethanol, evaporate the eluate to dryness, and use HPLC to detect the above-mentioned Q-bomb ready-to-eat The total content of rare ginsenosides Rg3, Rh2, Rg2 and Rh1 in red ginseng tablets was detected to be 9mg / g.

Embodiment 3

[0026] Cut raw sun-dried Panax notoginseng into slices, with a thickness of 2.5mm, and spray pure water evenly for several times, which is about 1 times the raw material. Put it into a mixed solution of 70% fructose and xylo-oligosaccharide, soak it at 90°C for 5 hours, remove it, and filter off the excess sugar solution on the surface. Then steam at 121°C for 1 hour. After steaming, dry in a freeze dryer until the water content is less than 5%, which is the finished product of Q bomb instant red ginseng slices. The finished product is brownish-red in color, and it is crispy when chewed in the mouth. After swallowing it and softening, it returns to the Q-elasticity. It is sweet at first, and then slowly returns to the unique slightly bitter taste of Panax notoginseng.

[0027] 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 ginsenosides, elute with ethanol, evap...

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Abstract

The invention discloses a processing method of chewy ready-to-eat radix ginseng rubra. The processing method comprises the following steps of cutting ginseng into ginseng slices, soaking the ginseng slices into fructose syrup of which the mass concentration is 60-90%, draining the soaked ginseng slices, performing high-temperature steaming once to remove redundant sugar on surfaces, and finally performing heat drying or freeze drying at 70 DEG C or below so as to obtain the ready-to-eat radix ginseng rubra which are sweet first and then slightly bitter when being put into mouths, moderate in sugariness and red brown in color, wherein the radix ginseng rubra which are obtained through heat drying are chewy and tenacious in mouth feel, the radix ginseng rubra which are obtained through freeze drying are crisp to chew when being put into mouths, and after the radix ginseng rubra are orally taken and softened, the chewy characteristic is recovered. The processing method of performing sugar immersion once, steaming and drying is adopted, the operating method is simple, and preservatives are not added. The produced ginseng products are excellent in color, aroma and taste, not only have novel chewy mouth feel, are suitable for diabete patients to eat, and are also rich in rare ginsenoside Rg3, Rh2, Rg2, Rh1 and the like.

Description

technical field [0001] The invention relates to the field of food and health food technology development, in particular to a processing method for ready-to-eat red ginseng slices that taste Q-bouncy, rich in toughness, and rich in rare ginsenosides Rg3, Rh2, Rg2 and Rh1. Background technique [0002] Ginseng is a plant belonging to the Araliaceae family, including Panax ginseng, American ginseng and Panax notoginseng. Chinese ginseng is mostly planted in the Changbai Mountain area. It is a traditional precious medicinal material in my country. It is sweet, slightly bitter, and slightly warm. It returns to the spleen, lung, heart, and kidney meridian. Promoting body fluid and nourishing blood, calming the nerves and improving intelligence. Ginseng contains a variety of chemical components, such as ginsenosides and ginseng polysaccharides. Among them, ginsenoside is the main active ingredient of ginseng. A large number of studies have found that common ginsenosides are diffic...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G3/48A23G3/42
CPCA23G3/42A23G3/48A23V2002/00A23V2200/14A23V2200/30A23V2250/606A23V2250/28
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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