Vacuum freeze-drying processing method of fresh ginsengs

A technology of vacuum freeze-drying and processing methods, applied in food science, food preservation, application, etc., can solve problems such as difficulty in keeping fresh, achieve fresh color, high fresh-keeping quality, and reduce processing costs

Inactive Publication Date: 2018-10-12
广东天葆堂健康科技产业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the reality is that fresh ginseng is often stored directly in the sun or dried because it is difficult to keep fresh.
[0004] At present, for the ginseng food market, there is no processing and fresh-keeping process that can keep fresh ginseng fresh without losing nutrients after being processed.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A. Material selection: Select fresh ginseng from the ginseng planting area of ​​Tianbaotang Company in Hong Kong, wash the impurities and soil on the surface of the fresh ginseng within 24 hours of harvesting and unearthed with pure water, remove the surface dirt, drain the surface water, and get clean Fresh ginseng. Fresh ginseng comes from Tianbaotang Company in Hong Kong, which is monitored throughout the planting process and has no pesticide and heavy metal residues.

[0022] B. In-depth cleaning and screening: Put clean and fresh ginseng into the sorting machine for screening. During the screening process, the fresh ginseng is slowly rotated and rolled, and atomized and sprayed, and the fresh ginseng with a diameter of ginseng body larger than 10mm is screened to remove fake and inferior ginseng strips. , remove ginseng whiskers, reed heads, etc., and select fresh ginseng strips with firm feet, no disease scars, and no disabilities for the next step of processing t...

Embodiment 2

[0028] A. Material selection: choose fresh ginseng from Baishan City, Jilin Province as raw material, wash the impurities and soil on the surface of the fresh ginseng within 24 hours of harvesting and unearthed with pure water, remove the surface dirt, drain the surface water, and obtain clean and fresh ginseng.

[0029] B. In-depth cleaning and screening: Put clean and fresh ginseng into the sorting machine for screening. During the screening process, the fresh ginseng is slowly rotated and rolled, and atomized and sprayed. Select fresh ginseng with a body diameter greater than 10mm to remove fake and inferior ginseng. , remove ginseng whiskers, reed heads, etc., and select fresh ginseng strips with firm feet, no disease scars, and no disabilities for the next step of processing to obtain thick and fresh ginseng.

[0030] C. Instant high-temperature sterilization: put the thick and fresh ginseng in an instant high-temperature sterilizer for instant high-temperature sterilizati...

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PUM

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Abstract

The present invention discloses a vacuum freeze-drying processing method of fresh ginsengs. The vacuum freeze-drying processing method comprises steps of material selecting, deep washing and screening, instant high temperature sterilizing, pre-freezing, one-step vacuum freeze drying, moisture preventing and packaging. The processed fresh ginsengs are subjected to the instant high temperature sterilizing and one-step vacuum freeze drying to maximally retain nutrients of ginsenosides, polysaccharides, flavonoids, vitamins, etc., and to enable many easily volatile and heat-sensitive natural ingredients originally unique to the fresh ginsengs to both be very well preserved. Besides, the shapes of the original fresh ginsengs are preserved; the ginsengs are unique in smell and fresh in color, and have characteristics of being clean and sterile, eaten directly, and crisp in mouthfeel; and the whole processing method optimizes technological processes, shortens processing processes, effectivelyimproves processing efficiency, reduces production costs, and effectively extends the shelf life of the fresh ginsengs.

Description

【Technical field】 [0001] The invention relates to the field of health food processing, in particular to a vacuum freeze-drying processing method of fresh ginseng. 【Background technique】 [0002] Ginseng is a traditional Chinese herbal medicine with important food and medicinal value, and is widely used in China and even the world. It generally includes 11 species such as ginseng, American ginseng, and Panax notoginseng. According to traditional Chinese medicine, ginseng is sweet and slightly cold, and it mainly nourishes the five internal organs, invigorates the vital energy, restores the arteries and veins, strengthens the spleen and lungs, promotes body fluid and calms the nerves. Ginseng contains a variety of physiologically active components, the main chemical components are ginsenosides, polysaccharides, polypeptides, volatile components and trace elements. Ginsenosides belong to the triterpene glycosides in terpenoids, which are important plant secondary metabolites ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/16A23L3/44
CPCA23L3/16A23L3/44
Inventor 朱爽田冬梅周林徐晓吴卓瑜吴大明谭贵良
Owner 广东天葆堂健康科技产业有限公司
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