Method for preparing ginseng wine through intracellular pressurization-vacuum impregnation

A technology of vacuum impregnation and internal pressurization, applied in the field of food processing, can solve the problems of long production cycle of ginseng wine, inability to develop rapidly in society, and low nutrient content, so as to improve utilization efficiency and digestion efficiency, increase yield, and improve total The effect of increased phenol content

Pending Publication Date: 2022-01-18
北京中科百瑞能工程技术有限责任公司
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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 provide a preparation method of intracellular pressurization-vacuum impregnation ginseng wine, which is used to solve the problem of low nutritional content in existing ginseng wine, resulting in the waste of ginseng resources, and the long production cycle of ginseng wine, which cannot be socialized. Rapid development needs and other issues

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) Rehydrate ginseng with pure water for 1 hour, put it into a pressurized tank, introduce saturated steam, the pressure is 1.0 MPa, keep the pressure for 5 minutes, release the pressure quickly, and collect the ginseng discharged from the discharge port;

[0025] (2) Place the ginseng treated with intracellular pressurization in (1) in a vacuum rotary airtight container with a jacket, and heat and impregnate in a rotating manner. The frequency of vacuuming is 2 times / min, and the vacuum degree is 10³Pa, the jacket water temperature is 20 ℃, the rotation speed is 12 rpm, and the vacuum impregnation time is 60min. Then refrigerate overnight at 4°C;

[0026] (3) Ultrasonic homogenize the ginseng and liquor mixture in (2) at 42KHz for 5 minutes, with a homogenization pressure of 90MPa for 10 minutes;

[0027] (4) Add 1% diatomaceous earth to the homogenized ginseng wine in (3) for adsorption treatment for 24 hours, and then filter to obtain ginseng wine.

Embodiment 2

[0029] (1) Rehydrate ginseng with pure water for 0.5 h, put it into a pressurized tank, introduce saturated steam, the pressure is 0.2 MPa, keep the pressure for 10 min and release the pressure quickly, and collect the ginseng discharged from the discharge port;

[0030] (2) Place the ginseng treated with intracellular pressurization in (1) in a vacuum rotary airtight container with a jacket, and heat and impregnate in a rotating manner. The frequency of vacuuming is 1 time / min, and the vacuum degree is 10 4 Pa, the jacket water temperature is 40 °C, the rotation speed is 3 rpm, and the vacuum impregnation time is 120 min. Then refrigerate overnight at 0-4°C;

[0031] (3) Ultrasonic homogenize the ginseng and liquor mixture in (2), ultrasonic 35KHz, time 3min, homogenization pressure 10MPa, time 3min;

[0032] (4) Add 0.5% diatomaceous earth to the homogenized ginseng wine in (3) for adsorption treatment for 20 hours, and then filter to obtain ginseng wine.

Embodiment 3

[0034] (1) Rehydrate ginseng with pure water for 0.5 h, put it into a pressurized tank, introduce saturated steam, the pressure is 2 MPa, keep the pressure for 0.1 min, and then quickly release the pressure, and collect the ginseng discharged from the discharge port;

[0035] (2) Place the ginseng treated with intracellular pressurization in (1) in a vacuum rotary airtight container with a jacket, and heat and impregnate in a rotating manner. The frequency of vacuuming is 2 times / min, and the vacuum degree is 5*10 3 Pa, the jacket water temperature is 30 °C, the rotation speed is 9 rpm, and the vacuum impregnation time is 10 min. Then refrigerate overnight at 0°C;

[0036] (3) Ultrasonic homogenize the ginseng and liquor mixture in (2) at 40KHz for 1min, and homogenize at 50MPa for 6min;

[0037] (4) Add 0.3% diatomaceous earth to the homogenized ginseng wine in (3) for adsorption treatment for 12 hours, and then filter to obtain ginseng wine.

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Abstract

The invention discloses a method for preparing ginseng wine through intracellular pressurization-vacuum impregnation. The barrier of release of active ingredients of a ginseng raw material is broken through an intracellular pressurization technology, a porous system is formed, and the active ingredients in the ginseng are fully released into Baijiu. Through a dynamic vacuum impregnation process, permeation and transmission of the Baijiu into a ginseng porous system are promoted, so that active components are uniformly and rapidly dispersed into the Baijiu. According to the method, a pretreatment process and a dipping extraction treatment process of the ginseng are combined together, ginseng tissue is rapidly permeated, the preparation time of the ginseng wine is greatly shortened, besides, the ginseng wine is rich in functional components such as ginsenoside and polysaccharide, and the method is suitable for industrial rapid production of the ginseng wine with a great health-care effect.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for preparing intracellular pressurized-vacuum impregnated ginseng wine. Background technique [0002] Ginseng is known as the "King of Herbs", and because of its very precious medicinal value, it has become a hot research topic for Chinese and foreign scholars. Ginseng contains a variety of saponins, peptides and amino acids, which have the functions of nourishing vitality, calming the nerves and increasing intelligence, quenching thirst and promoting body fluid, nourishing the spleen and lungs, etc. It can enhance the body's defense ability against various harmful stimuli, improve people's mental and physical strength, have a significant anti-fatigue effect, and have a good regulatory effect on the human body's endocrine system, blood circulation system and substance metabolism. [0003] Ginseng wine is a kind of special-effect nutritional wine developed by ...

Claims

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Application Information

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Patent Type & AuthorityApplications(China)
IPC IPC(8): C12G3/055C12H1/044
CPCC12G3/055C12H1/0408
Inventor不公告发明人
Owner北京中科百瑞能工程技术有限责任公司