After-ripening red ginseng slice and preparation method thereof
Through the post-cooking process and the distillation and drying process of sodium bicarbonate aqueous solution medium, the problem of existing red ginseng tablets being soaked in aqueous solution was solved, the content of rare saponins and unique flavor components of red ginseng was improved, and a compact structure red ginseng tablets suitable for the production of ready-to-eat red ginseng tablets were prepared, ensuring edible safety and physiological activity.
Patent Information
- Application Number
- CN202411928503.5
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-25
- Publication Date
- 2025-02-25
AI Technical Summary
The existing red ginseng tablets are prone to soaking after soaking in aqueous solution, and the rare saponin content is low, and the drying ingredients are not effectively degraded, so they cannot be used as the raw material for ready-to-eat red ginseng tablets.
Red ginseng slices were prepared by post-cooking technology, and they were steamed through medium and dried multiple times. Using 1-10% aqueous sodium bicarbonate solution as the medium to promote the production of rare saponins and decomposition of drying components. Finally, the red ginseng slices were sliced and dried.
The prepared red ginseng tablets have a tight internal structure and are not easily soaked in water. They are suitable for deep processing and production in the food field. They have higher content of rare saponins and lower content of dry ingredients. They have higher content of unique flavor components of red ginseng, have a strong aroma, higher physiological activity, and are more safe to eat. They are not easy to get angry after long-term consumption.
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Figure CN119498513A_ABST
Abstract
Description
Technical Field
[0001] The present application belongs to the technical field of red ginseng slice production, and in particular relates to a post-ripened red ginseng slice and a preparation method thereof. Background Art
[0002] Ginseng is the root of the ginseng plant of the genus Panax in the Araliaceae family, and the root and rhizome of artificially cultivated ginseng of five years or less. Studies have found that the main active ingredient of ginseng is ginsenosides, which can be divided into major ginsenosides and rare ginsenosides according to their content. The major ginsenosides will be decomposed into rare ginsenosides after passing through the gastrointestinal tract, so ginseng is finally absorbed by the human body in the form of several rare ginsenosides, thereby exerting a variety of physiological effects. Ginseng has a certain dryness. Improper consumption can cause a series of "heat" symptoms, that is, inflammatory reactions in the head and face, such as: oral ulcers, sore throat, tonsillitis, acne, etc. Studies have found that the ingredients that cause ginseng's dryness are panax notoginseng and ginsenoside Ro.
[0003] Red ginseng is a processed ginseng product obtained by steaming and drying the dried roots and rhizomes of ginseng. During the steaming process, the heat treatment will cause the ginseng to undergo a "Maillard reaction", and the color will gradually change to reddish brown. This process will produce a certain amount of rare saponin components that are not found in fresh ginseng, and the content of dry components will also be reduced to a certain extent. Red ginseng slices are made from the whole red ginseng through pruning, softening, slicing and other processes.
[0004] The existing instant red ginseng slices need to be soaked in a specific aqueous solution for 2 hours before drying, which requires the internal structure of the raw material of the red ginseng slices to be compact and not easily soaked by the aqueous solution. The existing red ginseng slices are mostly processed by softening the red ginseng with dampness, then slicing and drying. If the red ginseng slices are used for the deep processing of the instant red ginseng slices, they are easily soaked by the aqueous solution, and the tissue structure of the instant red ginseng slices obtained is loose. Therefore, the existing red ginseng slices cannot be used as the production raw material of the instant red ginseng slices to prepare the instant red ginseng slices, and the rare saponin content is low, and the dry components are not well degraded. Summary of the invention
[0005] The present application provides a post-ripened red ginseng slice and a preparation method thereof to solve the problems existing in the related art. The technical solution is as follows:
[0006] In a first aspect, the present invention provides a method for preparing post-ripened red ginseng slices, comprising the following steps:
[0007] The red ginseng is steamed with a medium and then dried, and the steaming and drying are repeated for multiple times to obtain the post-ripened red ginseng; the medium is a 1-10% sodium bicarbonate aqueous solution.
[0008] In one embodiment, the steaming temperature is 80-105° C., and the steaming time is 15-25 min each time.
[0009] In one embodiment, the drying temperature is 50-70° C., and each drying time is 3-5 hours.
[0010] In one embodiment, the steaming and drying process is repeated 2-4 times; the last drying makes the water content of the red ginseng 16-17%.
[0011] In one embodiment, the red ginseng is the taproot of red ginseng made from 4-6 year old fresh ginseng.
[0012] In one embodiment, after steaming and drying, the method further includes slicing and drying the red ginseng slices.
[0013] In one embodiment, the red ginseng is cut obliquely into red ginseng slices with a thickness of 3-5 mm.
[0014] In one embodiment, the red ginseng slices are dried at 60-70° C. to a moisture content of less than or equal to 14%.
[0015] In a second aspect, an embodiment of the present application provides a post-ripened red ginseng slice, which is prepared by any of the above-mentioned methods for preparing post-ripened red ginseng slices.
[0016] In one embodiment, the water content of the ripened red ginseng slices is less than or equal to 14%, the notoginseng content is 54.21-55.71 mg / g, and the ripened red ginseng slices do not peel after being soaked in 80° C. water for 2 hours, and the ginseng flesh is intact.
[0017] The advantages or beneficial effects of the above technical solution include at least:
[0018] The present application discloses a method for preparing post-ripened red ginseng slices, which is different from the existing red ginseng slice preparation process, but is prepared by a post-ripening process, so that the prepared red ginseng slices have a compact internal structure and are not easily soaked and rotten, which is very beneficial to the deep processing production in the food field and can be used to produce instant red ginseng slice products. At the same time, this process can also make the rare saponin content in the red ginseng slices higher, the content of dry components lower, and the content of red ginseng unique flavor components higher, so that the red ginseng slices have a strong aroma and higher physiological activity, and are safer to eat, and are not easy to get angry after long-term consumption.
[0019] The above summary is for illustrative purposes only and is not intended to be limiting in any way. In addition to the illustrative aspects, embodiments and features described above, further aspects, embodiments and features of the present application will be readily apparent by reference to the accompanying drawings and the following detailed description. BRIEF DESCRIPTION OF THE DRAWINGS
[0020] In the accompanying drawings, unless otherwise specified, the same reference numerals throughout the multiple drawings represent the same or similar parts or elements. These drawings are not necessarily drawn to scale. It should be understood that these drawings only depict some embodiments disclosed in the present application and should not be regarded as limiting the scope of the present application.
[0021] Figure 1 The left picture is the red ginseng slice of Example 1, and the right picture is the red ginseng slice of Comparative Example 4;
[0022] Figure 2 The appearance of the red ginseng slices after soaking for 1 hour, the left picture is the red ginseng slices of Example 1, and the right picture is the red ginseng slices of Comparative Example 4;
[0023] Figure 3 The appearance of the red ginseng slices after soaking for 2 hours, the left picture is the red ginseng slices of Example 1, and the right picture is the red ginseng slices of Comparative Example 4;
[0024] Figure 4 This is the appearance of the red ginseng slices of Comparative Example 3 after soaking for 2 hours. DETAILED DESCRIPTION
[0025] In the following, only some exemplary embodiments are briefly described. As those skilled in the art will appreciate, the described embodiments may be modified in various ways without departing from the spirit or scope of the present application. Therefore, the drawings and descriptions are considered to be exemplary and non-restrictive in nature.
[0026] Existing red ginseng slices are mostly made by dampening and softening the red ginseng, then slicing and drying it, and its tissue structure is loose; if this kind of red ginseng slices are used for deep processing of instant red ginseng slices, they are very easy to become rotten after being soaked in aqueous solution, and are completely unsuitable as raw materials for the production of instant red ginseng slices; in addition, the content of rare saponin components is low, and the dry components are not well degraded.
[0027] Therefore, the present invention provides a method for preparing post-ripened red ginseng slices, comprising the following steps:
[0028] The red ginseng is steamed with a medium and then dried, and the steaming and drying are repeated for multiple times to obtain the post-ripened red ginseng; the medium is a 1-10% sodium bicarbonate aqueous solution.
[0029] Weakly alkaline conditions help to decompose glycosidic bonds, dissociate glycosides on the C chain of ginsenosides, and promote the production of rare saponins and the decomposition of dry components; therefore, the present application uses a sodium bicarbonate aqueous solution medium for steaming, which is not only conducive to the rapid softening of red ginseng, but also promotes the production of rare saponins and the decomposition of dry components.
[0030] In one embodiment, the steaming temperature is 80-105° C., and the steaming time is 15-25 min each time. As a preferred embodiment, after reaching the steaming temperature, the red ginseng is placed in a steam environment for steaming.
[0031] The steaming step in the post-ripening process requires that the temperature be quickly raised to a high temperature in order to quickly heat the red ginseng; therefore, the steaming temperature is set to a high temperature; and the steaming time each time should be short, therefore, the steaming time is set to only 15-25 minutes each time.
[0032] In one embodiment, the drying temperature is 50-70° C., and each drying time is 3-5 hours.
[0033] The drying process also requires high temperature and short time to quickly heat the red ginseng.
[0034] In one embodiment, the steaming and drying process is repeated 2-4 times; the last drying makes the water content of the red ginseng 16-17%.
[0035] The repeated steaming process is not only conducive to the ripening of red ginseng, promoting the production of rare saponins and the decomposition of dry components, but also effectively maintains the texture of red ginseng and makes the red ginseng tissue structure firm.
[0036] In one embodiment, the red ginseng is the taproot of red ginseng made from 4-6 year old fresh ginseng.
[0037] In one embodiment, after steaming and drying, the method further includes slicing and drying the red ginseng slices.
[0038] In one embodiment, the red ginseng is cut obliquely into red ginseng slices with a thickness of 3-5 mm.
[0039] In one embodiment, the red ginseng slices are dried at 60-70° C. to a moisture content of less than or equal to 14%.
[0040] The embodiments of the present application also provide a post-ripened red ginseng slice, which is prepared by any of the above-mentioned methods for preparing post-ripened red ginseng slices.
[0041] In one embodiment, the water content of the ripened red ginseng slices is less than or equal to 14%, the notoginseng content is 54.21-55.71 mg / g, and the ripened red ginseng slices do not peel after being soaked in 80° C. water for 2 hours, and the ginseng flesh is intact.
[0042] The following is a further description with reference to specific embodiments.
[0043] Example 1
[0044] (1) Select the main root of red ginseng made from 5-year-old fresh ginseng;
[0045] (2) Post-ripening: Steaming conditions are 105°C for 20 min, and the steaming medium is a 7% sodium bicarbonate aqueous solution; drying conditions are 70°C for 4 h; the post-ripening process is repeated 3 times, and the final drying is to a moisture content of 17%;
[0046] (3) Slicing: Slice obliquely, the thickness of the red ginseng slices is 4 mm;
[0047] (4) Drying: drying the water content to ≤14% at 65° C. to prepare the post-ripened red ginseng slices.
[0048] Example 2
[0049] (1) Select the taproot of red ginseng made from 4-year-old fresh ginseng;
[0050] (2) Post-ripening: Steaming conditions are 80°C for 25 min, and the steaming medium is a 1% sodium bicarbonate aqueous solution; drying conditions are 50°C for 5 h; the post-ripening process is repeated 3 times, and the final drying is to a moisture content of 16%;
[0051] (3) Slicing: Slice obliquely, the thickness of the red ginseng slices is 4 mm;
[0052] (4) Drying: drying the water content to ≤14% at 65° C. to prepare the post-ripened red ginseng slices.
[0053] Example 3
[0054] (1) The taproot of red ginseng was made from 6-year-old fresh ginseng;
[0055] (2) Post-ripening: Steaming conditions are 95°C for 15 min, and the steaming medium is a 3% sodium bicarbonate aqueous solution; drying conditions are 60°C for 3 h; the post-ripening process is repeated 4 times, and the final drying is to a moisture content of 16%;
[0056] (3) Slicing: Slice obliquely, the thickness of the red ginseng slices is 4 mm;
[0057] (4) Drying: drying the water content to ≤14% at 65° C. to prepare the post-ripened red ginseng slices.
[0058] Example 4
[0059] (1) The taproot of red ginseng was made from 6-year-old fresh ginseng;
[0060] (2) Post-ripening: Steaming conditions are 105°C for 15 min, and the steaming medium is a 10% sodium bicarbonate aqueous solution; drying conditions are 70°C for 3 h; the post-ripening process is repeated twice, and the final drying is to a moisture content of 17%;
[0061] (3) Slicing: Slice obliquely, the thickness of the red ginseng slices is 4 mm;
[0062] (4) Drying: drying the water content to ≤14% at 65° C. to prepare the post-ripened red ginseng slices.
[0063] Comparative Example 1
[0064] (1) Select the main root of 5-year-old fresh ginseng
[0065] (2) Softening red ginseng: steaming with water as the medium, the steaming conditions are 105°C, 20 minutes, and drying conditions are 70°C, 4 hours; repeating 3 times, and drying to 17% moisture content for the last time;
[0066] (3) Slicing: Slice obliquely, the thickness of the red ginseng slices is 4 mm;
[0067] (4) Drying: Dry at 65°C to reduce the moisture content to ≤14% to obtain red ginseng slices.
[0068] Comparative Example 2
[0069] (1) Select the main root of 5-year-old fresh ginseng
[0070] (2) Post-ripening: Steaming conditions are 105°C for 20 min, and the steaming medium is a 0.5% sodium bicarbonate aqueous solution; drying conditions are 70°C for 4 h; the post-ripening process is repeated 3 times, and the final drying is to a moisture content of 17%;
[0071] (3) Slicing: Slice obliquely, the thickness of the red ginseng slices is 4 mm;
[0072] (4) Drying: Dry at 65°C to reduce the moisture content to ≤14% to obtain red ginseng slices.
[0073] Comparative Example 3
[0074] (1) Select the main root of 5-year-old fresh ginseng
[0075] (2) Post-ripening: Steaming conditions are 105°C for 20 min, and the steaming medium is a 12% sodium bicarbonate aqueous solution; drying conditions are 70°C for 4 h; the post-ripening process is repeated 3 times, and the final drying is to a moisture content of 17%;
[0076] (3) Slicing: Slice obliquely, the thickness of the red ginseng slices is 4 mm;
[0077] (4) Drying: Dry at 65°C to reduce the moisture content to ≤14% to obtain red ginseng slices.
[0078] Comparative Example 4
[0079] (1) Select the main root of red ginseng made from 5-year-old fresh ginseng;
[0080] (2) Post-ripening: Steaming conditions are 70°C for 40 min, and the steaming medium is a 1% sodium bicarbonate aqueous solution; drying conditions are 50°C for 6 h; the post-ripening process is repeated 3 times, and the final drying is to a moisture content of 17%;
[0081] (3) Slicing: Slice obliquely, the thickness of the red ginseng slices is 4 mm;
[0082] (4) Drying: drying the water content to ≤14% at 65° C. to prepare the post-ripened red ginseng slices.
[0083] Performance testing:
[0084] The red ginseng slices of Example 1 and Comparative Example 4 were observed for color, smell, and taste; and were placed in 80°C water for soaking, and the appearance of the red ginseng slices after 1 hour and 2 hours of soaking was observed. The results are shown in Table 1; the appearance of the red ginseng slices is shown in Figure 1 As shown; the appearance of red ginseng slices after soaking for 1 hour is as follows Figure 2 As shown; the appearance of red ginseng slices after soaking for 2 hours is as follows Figure 3 As shown; Figure 1-3 In the figure, the left picture is the red ginseng slice of Example 1; the right picture is the red ginseng slice of Comparative Example 4.
[0085] Table 1 Properties of Red Ginseng Slices
[0086] project Example 1 Comparative Example 4 color Reddish brown Light yellow brown odor Rich ginseng aroma Faint ginseng aroma taste Rich ginseng aroma, slightly bitter and sweet Light ginseng fragrance, sweet aftertaste, but more bitter
[0087] From Table 1 and Figure 1 It can be seen that compared with Example 1, the red ginseng slices of Comparative Example 4 are too light in color, lack ginseng fragrance, and have a loose structure. The deep processing conditions of instant red ginseng slices are simulated and soaked in 80°C water. Figure 2 and Figure 3 It can be seen that the ripened red ginseng slices of Example 1 did not peel after soaking for 2 hours, and the ginseng flesh was intact. However, the red ginseng slices of Comparative Example 4 peeled severely after soaking for 1 hour, and the ginseng flesh was seriously damaged. This shows that the ripened red ginseng slices of Example 1 have a strong ginseng fragrance, a more correct color, and meet the deep processing requirements of producing ready-to-eat red ginseng slices, while the ordinary red ginseng slices of Comparative Example 4 do not meet the requirements.
[0088] The components in the red ginseng slices of Examples 1-4 and Comparative Examples 1-4 were detected, ginsenosides were detected by LC-MS; notoginseng and maltol were detected by HPLC, and volatile oils were detected according to the method in the Chinese Pharmacopoeia. The results are shown in Table 2.
[0089] Table 2 Ingredients in red ginseng slices
[0090]
[0091] The rare ginsenoside Rh2 content in Examples 1-4 of the present application is higher than that in Comparative Example 1, and the notoginseng content in Examples 1-4 is lower than that in Comparative Example 1, among which the rare ginsenoside Rh2 content in Comparative Example 1 is 26% lower than that in Example 1, and the notoginseng content is 7% lower than that in Comparative Example 1, indicating that the post-ripened red ginseng slices of the embodiments have higher rare ginsenoside content, higher biological activity, and lower dryness; this is because weakly alkaline conditions help to decompose glycosidic bonds, so that the glycosides on the C chain of ginsenosides are separated, promoting the production of rare saponins and the decomposition of dry components; the post-ripened red ginseng slices have lower dryness and higher food safety.
[0092] The steaming medium of Comparative Example 2 is a 0.5% sodium bicarbonate aqueous solution, which has substantially the same content of components as that of Comparative Example 1, indicating that steaming at a low concentration of 0.5% sodium bicarbonate aqueous solution cannot effectively promote the production of rare saponins and the decomposition of dry components.
[0093] The steaming medium of Comparative Example 3 is a 12% sodium bicarbonate aqueous solution, which has the same content as that of Example 1. Figure 4 As shown, after red ginseng was soaked in 80℃ water for 1 hour, its skin peeled severely and the ginseng flesh was severely damaged.
[0094] From Comparative Examples 2 and 3, it can be seen that a lower sodium bicarbonate concentration is not enough to promote the production of rare saponins and the decomposition of dry components; however, a higher sodium bicarbonate concentration will cause excessive decomposition of red ginseng, destroy its fibers, and damage its tissue structure. Therefore, the concentration of the sodium bicarbonate aqueous solution needs to be controlled within a certain range.
[0095] Comparative Example 4 The steaming temperature is low and the time is long; the drying temperature is low and the time is long, the red ginseng cannot be quickly cooked, so the tissue structure becomes not tight enough, and it is easy to peel after soaking, and the ginseng meat is damaged. Figure 1-3 As shown in the figure, the production of rare saponins and the decomposition of drying components are not sufficient.
[0096] Maltol is a unique flavor substance of red ginseng. The contents of maltol and volatile oil in the embodiment are significantly higher than those in comparative example 1, indicating that the post-ripened red ginseng slices in the embodiment have a stronger characteristic flavor of red ginseng.
[0097] In summary, the red ginseng slices produced by the post-ripening process in this application have a compact internal structure and are not easily soaked and rotten, which is very beneficial to the deep processing production in the food field and can be used to produce instant red ginseng slices. At the same time, this process can also make the rare saponin content in the red ginseng slices higher, the content of dry ingredients lower, and the content of red ginseng-specific flavor ingredients higher, making the red ginseng slices rich in aroma and higher in physiological activity, while being safer to eat and not easy to get angry after long-term consumption.
[0098] In the description of this specification, the description with reference to the terms "one embodiment", "some embodiments", "example", "specific example", or "some examples" means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present application. Moreover, the specific features, structures, materials or characteristics described may be combined in any one or more embodiments or examples in a suitable manner. In addition, those skilled in the art may combine and combine different embodiments or examples described in this specification and the features of different embodiments or examples, unless they are contradictory.
[0099] In addition, the terms "first" and "second" are used for descriptive purposes only and should not be understood as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Therefore, a feature defined as "first" or "second" may explicitly or implicitly include at least one of the features. In the description of this application, the meaning of "plurality" is two or more, unless otherwise clearly and specifically defined.
[0100] The above is only a specific implementation of the present application, but the protection scope of the present application is not limited thereto. Any technician familiar with the technical field can easily think of various changes or substitutions within the technical scope disclosed in the present application, which should be included in the protection scope of the present application. Therefore, the protection scope of the present application should be based on the protection scope of the claims.
Claims
1. A method for preparing post-ripened red ginseng slices, characterized in that: The following steps are involved: The red ginseng is steamed with a medium and then dried, and the steaming and drying are repeated for multiple times to obtain the post-ripened red ginseng; the medium is a 1-10% sodium bicarbonate aqueous solution.
2. The method for preparing the post-ripened red ginseng slices according to claim 1, characterized in that: The steaming temperature is 80-105°C and the steaming time is 15-25 minutes each time.
3. The method for preparing the post-ripened red ginseng slices according to claim 1, characterized in that: The drying temperature is 50-70°C, and each drying time is 3-5 hours.
4. The method for preparing the post-ripened red ginseng slices according to any one of claim 1, characterized in that: The steaming and drying process is repeated 2-4 times; the last drying makes the water content of the red ginseng 16-17%.
5. The method for preparing the post-ripened red ginseng slices according to any one of claims 1 to 4, characterized in that: The red ginseng is the main root of red ginseng made from 4-6 year old fresh ginseng.
6. The method for preparing the post-ripened red ginseng slices according to claim 1, characterized in that: After steaming and drying, the method further includes the steps of slicing and drying the red ginseng slices.
7. The method for preparing the post-ripened red ginseng slices according to claim 6, characterized in that: The red ginseng is cut obliquely into red ginseng slices with a thickness of 3-5 mm.
8. The method for preparing post-ripened red ginseng slices according to claim 6, characterized in that: The red ginseng slices are dried at 60-70° C. until the water content is less than or equal to 14%.
9. A post-ripened red ginseng slice, characterized in that: The post-ripened red ginseng slices are prepared by the post-ripened red ginseng slices and the preparation method thereof as described in any one of claims 1 to 8.
10. The post-ripened red ginseng slice according to claim 9, characterized in that: The water content of the ripened red ginseng slices is less than or equal to 14%, the content of panax notoginseng is 54.21-55.71 mg / g, and the ripened red ginseng slices do not peel after being soaked in 80° C. water for 2 hours, and the ginseng flesh is intact.