Method for processing black ginseng by adopting fresh ginseng as raw material

Abstract

The invention relates to the field of ginseng processing, in particular to a method for processing black ginseng by adopting fresh ginseng as a raw material. The method comprises the following steps of (1) after cleanly washing the fresh ginseng, draining surface moisture; (2) heating in a steamer to 98 to 100 DEG C; (3) keeping the temperature of the steamer to be 98 to 100 DEG C, and steaming for 51 to 55 hours; (4) cutting off a steam source, and opening the steamer when the temperature in the steamer is reduced to be 50 to 60 DEG C; (5) cooling the steamed ginseng, drying in a drying chamber at 51 to 55 DEG C to the moisture content being less than or equal to 12 percent, and then taking out to obtain a finished product. By adopting the processing technology, the contents of ginseng rare saponins such as ginsenoside monomer saponins Rg3 and Rg5 in ginseng can be improved maximally, original various ginsenoside monomer saponins of the raw material fresh ginseng are maximally converted into the ginseng rate monomer saponins, and the rare saponins can be prevented from hydrolyzing continuously. The effective components such as the ginsenoside saponins Rg3 and the ginsenoside saponins Rg5 of the black ginseng are greatly improved compared with the effective components processed in a traditional process, the process is stable, the processing efficiency is high, and the effect isremarkable.

Description

technical field [0001] The invention relates to the field of ginseng processing, namely a method for processing black ginseng with fresh ginseng as raw material. Background technique [0002] In the prior art, black ginseng is a new variety in the ginseng processing industry. Black ginseng products contain active substances that improve human immunity, such as ginsenoside Rg3 and ginsenoside Rg5, which are superior to Raw sun-dried ginseng and red ginseng. Fresh ginseng does not contain rare ginsenosides such as ginsenoside Rg3 and ginsenoside Rg5, which are produced through the Maillard reaction (heating reaction) during the processing of black ginseng. However, due to the different processing techniques of black ginseng, the content of rare glycosides such as ginsenoside Rg3 and ginsenoside Rg5 in black ginseng products is uneven. The content of ginsenoside Rg3 in existing commercially available black ginseng products is shown in Table 1. [0003] Table 1 Contents of gin...

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Problems solved by technology

[0007] 1. The steaming temperature changes sharply from high to low, the temperature difference span is large, the drying temperature is too low, the steaming temperature is too low and close to the drying temperature, and the temperature is too low. After the temperature is increased, the temperature is in the state of saturated steam and pressure, and the quality of the product is difficult to be consistent;

[0008] 2. The steaming temperature of some processes is under high pressure, and the steaming time is long. Fresh ginseng is easily broken, which affects the appearance and quality of black ginseng products.

[0009] 3. Repeatedly increasing the drying process in the traditional process, the process is cumbersome and difficult to operate, which is not conducive to large-scale production; part of the product process of ultrasonic treatment and the method of adding biological enzymes for black cucumber processing, the steaming temperature varies greatly, and the product quality is consistent The nature is difficult to grasp, the active ingredients of the product in the ultrasonic treatment stage or after the addition of biological enzymes are basically lost to the water medium or the ultrasonic effect is difficult to play, and the operation is complicated

Or, because the steaming temperature is too high, ginseng monomeric saponins are excessively hydrolyzed, the content of rare saponins such as ginseng monomeric saponins Rg3, Rg5 and overall saponins is too low, and the product quality is poor

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