Low-sugar low-bitterness ginseng product and preparation method thereof

Abstract

The invention provides a low-sugar low-bitterness ginseng product and a preparation method thereof. The preparation method comprises the following steps: soaking the ultrasonically treated cooked ginseng in a mixed solution of cyclodextrin, maltodextrin and stevioside, drying the soaked ginseng, and packaging to obtain the ginseng product. According to the preparation method, ultrasonic treatment and dipping treatment are matched for use, so that the bitter taste of the dried ginseng product is covered, meanwhile, honey and other high-sugar substances are prevented from being used during dipping, the ginseng product is low in bitter taste and low in sugar content, the burden brought to the body of an eater is reduced, and the taste of the ginseng product is improved. And the composition is relatively friendly to people with hyperglycemia.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and particularly relates to a low-sugar and low-bitter ginseng product and a preparation method thereof. Background Art

[0002] Ginseng has the effects of calming the mind, improving intelligence, replenishing qi and blood, and improving immunity. Since ginseng was approved as a new resource food in 2012, foods processed with ginseng as raw material have emerged in an endless stream. However, the bitter taste and unique aroma of ginseng make it difficult for a large number of consumers to accept, limiting the scope of ginseng's application.

[0003] The prior art usually uses a large amount of sugar to soak ginseng. For example, Chinese patent application number 200510047951.5 discloses a method for making ginseng products. The method first cleans the ginseng and puts it into water at 60°C to 80°C and boils it for 4-10 minutes. Then, holes are punched into various parts of the ginseng with a needle or a needle array. Then, the ginseng that has been penetrated is put into a solution composed of sugar and / or honey and soaked for 24 to 200 hours. The sugar content of the sugar and / or honey solution is 30%-60%, and the temperature of the solution is between 25°C and 35°C. Finally, the soaked ginseng is weighed and graded or naturally dried and then weighed, graded and packaged, so that it tastes better.

[0004] In addition, Chinese patent CN91106207.6 discloses a method for making ginseng honey preserved food, which is a health food made of fresh ginseng and honey as main ingredients. The method first slices the fresh ginseng, then performs sulfur fumigation and vacuum dehydration, and adds honey, preserved fruit syrup and glucose during vacuum dehydration, and finally pressurizes and air-dries to make the finished product.

[0005] It can be seen that the above-mentioned existing patents all use a large amount of sugar or sugar-containing substances to impregnate ginseng, resulting in a high sugar content in the final ginseng product. Although it can cover up the bitterness of ginseng, a large amount of sugar brings additional burden to the body of the consumer, especially for people with high blood sugar.

[0006] The object of the present invention is to provide a low-sugar and low-bitter ginseng product and a preparation method thereof. The ginseng product of the present invention has not only low bitterness but also low sugar content. Summary of the invention

[0007] In view of this, the object of the present invention is to provide a low-sugar and low-bitter ginseng product and a preparation method thereof. The ginseng product has not only low bitterness but also low sugar content.

[0008] To achieve this object, the present invention adopts the following technical solutions:

[0009] In a first aspect, the present invention provides a method for preparing a low-sugar and low-bitter ginseng product, comprising the following steps:

[0010] The ultrasonically treated cooked ginseng is immersed in a mixed solution of cyclodextrin, maltodextrin and stevioside, and the immersed ginseng is dried and packaged to obtain a ginseng product.

[0011] Preferably, in the mixed solution, the mass fraction of cyclodextrin is 1-10%, the mass fraction of maltodextrin is 1-10%, and the mass fraction of stevioside is 1-5%.

[0012] Preferably, the ultrasonic treatment is: subjecting the cooked ginseng to ultrasonic treatment in a hyaluronic acid solution.

[0013] Preferably, the temperature of the ultrasonic treatment is 35-55° C., the frequency of the ultrasonic treatment is 10-15 KHz, and the time of the ultrasonic treatment is 10-50 min.

[0014] Preferably, the molecular weight of the hyaluronic acid in the hyaluronic acid solution is below 5W.

[0015] Preferably, the mass concentration of the hyaluronic acid solution is 1-5%.

[0016] Preferably, the immersion temperature is 60-90° C., and the immersion time is 3-6 hours.

[0017] Preferably, the drying temperature is 50-80° C., and the drying time is 3-6 hours.

[0018] Preferably, the cooked ginseng is obtained by washing and steaming fresh ginseng.

[0019] Preferably, the steaming temperature is 85-95° C., and the steaming time is 1-3 hours.

[0020] In a second aspect, the present invention provides a low-sugar and low-bitter ginseng product prepared by the above preparation method.

[0021] Compared with the prior art, the present invention has the following beneficial effects:

[0022] The present invention provides a method for preparing a ginseng product with low sugar and low bitterness. The method firstly uses ultrasonic treatment to treat cooked ginseng to facilitate the immersion of various components in the subsequent immersion process, and then uses a mixed solution of cyclodextrin, maltodextrin and stevioside to immerse and dry the cooked ginseng to obtain the ginseng product. The present invention uses ultrasonic treatment and immersion treatment in combination to cover the bitterness of the dried ginseng product. At the same time, the present invention avoids the use of high-sugar substances such as honey during immersion, so that the ginseng product has low bitterness and low sugar content, which reduces the burden on the body of the consumer and is more friendly to people with high blood sugar. DETAILED DESCRIPTION

[0023] The technical solution of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0024] In view of the problem that most of the prior art uses high-sugar substances to cover the bitterness of ginseng, resulting in high sugar content in ginseng products, the present invention provides a method for preparing a low-sugar and low-bitter ginseng product, comprising the following steps:

[0025] The ultrasonically treated cooked ginseng is immersed in a mixed solution of cyclodextrin, maltodextrin and stevioside, and the immersed ginseng is dried and packaged to obtain a ginseng product.

[0026] According to the present invention, first, cooked ginseng is provided.

[0027] In the present invention, the cooked ginseng is obtained by washing and steaming fresh ginseng.

[0028] In some embodiments of the present invention, fresh ginseng is preferably cleaned and drained with a ginseng washing machine to obtain clean fresh ginseng; the clean fresh ginseng is removed from the branch roots, whiskers and rhizome to obtain the main root. Then the fresh ginseng is placed in an electric heating steamer and steamed at 85-95°C for 1-3 hours, preferably at 90-95°C for 1-2 hours to obtain cooked ginseng.

[0029] After steaming, according to the present invention, the cooked ginseng is subjected to ultrasonic treatment. The present invention preferably treats the cooked ginseng with ultrasonic waves in a specifically selected hyaluronic acid solution to increase the immersion of each component in the subsequent immersion process, thereby covering the bitterness of the ginseng itself. If the ultrasonic treatment is directly carried out in an aqueous solution, it is not conducive to the subsequent covering of the bitterness of the ginseng. Wherein, the hyaluronic acid in the hyaluronic acid solution is a low molecular weight hyaluronic acid, and its molecular weight is below 5W, preferably below 4.5W. In the present invention, the mass concentration of the hyaluronic acid solution is 1-5%, preferably 1.5-4%. In the present invention, the temperature of the ultrasonic treatment is 35-55°C, preferably 40-50°C; the frequency of the ultrasonic treatment is 10-15KHz, preferably 11-14KHz; the time of the ultrasonic treatment is 10-50min, preferably 20-40min.

[0030] The present invention has no particular limitation on the source of the fresh ginseng, and any common commercial product may be used.

[0031] After the ultrasonic treatment, according to the present invention, the cooked ginseng is immersed in a mixed solution of cyclodextrin, maltodextrin and stevioside. This process is mainly to cover the bitterness of ginseng. After screening, the present invention preferably selects the three components of cyclodextrin, maltodextrin and stevioside for use, which can well cover the bitterness of ginseng. Deleting or replacing any of the three components will lead to a decrease in the effect of covering the bitterness of ginseng. Wherein, the immersion temperature is 60 to 90°C, preferably 70 to 80°C; the immersion time is 3 to 6 hours, preferably 4 to 4.5 hours.

[0032] In the present invention, the mass fraction of cyclodextrin in the mixed solution is 1-10%, which can be 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9% or 10%; the mass fraction of maltodextrin is 1-10%, which can be 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9% or 10%; the mass fraction of stevioside is 1-5%, which can be 1%, 2%, 3%, 4%, 5% or the like.

[0033] The point values ​​listed above are merely for illustration purposes and are not limited thereto. Other point values ​​within the above range are applicable. To avoid complexity, they will not be described one by one here.

[0034] In some specific embodiments of the present invention, the mass fraction of cyclodextrin in the mixed solution is 5%, the mass fraction of maltodextrin is 5%, and the mass fraction of stevioside is 3%.

[0035] In some specific embodiments of the present invention, the mass fraction of cyclodextrin in the mixed solution is 8%, the mass fraction of maltodextrin is 6%, and the mass fraction of stevioside is 4%.

[0036] In some specific embodiments of the present invention, the mass fraction of cyclodextrin in the mixed solution is 2%, the mass fraction of maltodextrin is 8%, and the mass fraction of stevioside is 5%.

[0037] After the soaking is completed, according to the present invention, the soaked ginseng is dried. Specifically, according to the present invention, the soaked ginseng is evenly dispersed in a cooking basket and dried in a hot air circulation oven at a drying temperature of 50 to 80° C., preferably 60 to 70° C.; the drying time is 3 to 6 hours, preferably 4 to 4.5 hours.

[0038] After drying, the present invention preferably packages the dried ginseng into 1 piece / bag to obtain the finished product.

[0039] The preparation method provided by the present invention is simple, convenient, low-cost, and easy to implement, and the obtained ginseng product can meet the requirements of low sugar and low bitterness.

[0040] It should be noted that the above preparation method of the present invention mainly relies on ultrasonic treatment and immersion treatment, which are combined to treat cooked ginseng, so that the bitterness of the ginseng product is reduced and the sugar content is low. If the cooked ginseng is directly immersed without ultrasonic treatment, the three components in the immersion process cannot achieve the effect of covering the bitterness of ginseng.

[0041] According to tests, the ginseng product obtained according to the preparation method has a good richness of taste and a low bitterness or bitter aftertaste, which can meet the requirements of consumers.

[0042] In order to further illustrate the present invention, the following examples are provided for detailed description. The experimental raw materials used in the following examples of the present invention are all common commercially available products.

[0043] Example 1

[0044] Preparation steps of fresh ginseng: clean the fresh ginseng with a ginseng washing machine, drain and obtain clean fresh ginseng; remove the branch roots, whiskers and rhizome of the clean fresh ginseng to obtain the main root;

[0045] Fresh ginseng steaming steps: put the fresh ginseng in an electric heating steamer at 85°C for 2 hours to obtain cooked ginseng;

[0046] Ultrasonic treatment: The cooked ginseng was subjected to ultrasonic treatment in a 2% mass fraction hyaluronic acid (molecular weight below 5W) solution; the ultrasonic temperature was 40°C, the frequency was 15KHz, and the time was 20min;

[0047] Soaking step: Soaking the ginseng after ultrasonic treatment in a mixed solution of cyclodextrin, maltodextrin and stevioside, wherein the mass fraction of cyclodextrin in the mixed solution is 5%, the mass fraction of maltodextrin is 5%, and the mass fraction of stevioside is 3%;

[0048] Drying step: Spread the soaked ginseng evenly in a cooking basket and dry at 55°C for 5 hours;

[0049] Packaging steps: pack the dried ginseng into 1 piece / bag to obtain the finished product.

[0050] Example 2

[0051] Preparation steps of fresh ginseng: clean the fresh ginseng with a ginseng washing machine, drain and obtain clean fresh ginseng; remove the branch roots, whiskers and rhizome of the clean fresh ginseng to obtain the main root;

[0052] Fresh ginseng steaming steps: put the fresh ginseng in an electric heating steam cabinet at 90°C for 1.5 hours to obtain cooked ginseng;

[0053] Ultrasonic treatment: The cooked ginseng was subjected to ultrasonic treatment in a 3% by mass hyaluronic acid (molecular weight below 5W) solution; the ultrasonic temperature was 50°C, the frequency was 10KHz, and the time was 40min;

[0054] Soaking step: Soaking the ginseng after ultrasonic treatment in a mixed solution of cyclodextrin, maltodextrin and stevioside, wherein the mass fraction of cyclodextrin in the mixed solution is 8%, the mass fraction of maltodextrin is 6%, and the mass fraction of stevioside is 4%;

[0055] Drying step: Spread the soaked ginseng evenly in a cooking basket and dry at 60°C for 4 hours;

[0056] Packaging steps: pack the dried ginseng into 1 piece / bag to obtain the finished product.

[0057] Example 3

[0058] Preparation steps of fresh ginseng: clean the fresh ginseng with a ginseng washing machine, drain and obtain clean fresh ginseng; remove the branch roots, whiskers and rhizome of the clean fresh ginseng to obtain the main root;

[0059] Fresh ginseng steaming steps: put the fresh ginseng in an electric heating steamer at 95°C for 1 hour to obtain cooked ginseng;

[0060] Ultrasonic treatment: The cooked ginseng was ultrasonically treated in a 5% by mass hyaluronic acid (molecular weight below 5W) solution; the ultrasonic temperature was 55°C, the frequency was 13KHz, and the time was 30min;

[0061] Soaking step: Soaking the ginseng after ultrasonic treatment in a mixed solution of cyclodextrin, maltodextrin and stevioside, wherein the mass fraction of cyclodextrin in the mixed solution is 2%, the mass fraction of maltodextrin is 8%, and the mass fraction of stevioside is 5%;

[0062] Drying step: Spread the soaked ginseng evenly in a cooking basket and dry at 70°C for 3 hours;

[0063] Packaging steps: pack the dried ginseng into 1 piece / bag to obtain the finished product.

[0064] Comparative Example 1

[0065] Compared with Example 1, the difference is that maltodextrin is omitted, and its content is made up by the solvent in the mixed solution, and the other steps and parameters are consistent with Example 1.

[0066] Comparative Example 2

[0067] Compared with Example 1, the difference is that cyclodextrin is omitted, and its content is made up by the solvent in the mixed solution, and the other steps and parameters are consistent with Example 1.

[0068] Comparative Example 3

[0069] Compared with Example 1, the difference is that stevioside is omitted, and its content is made up by the solvent in the mixed solution, and the other steps and parameters are consistent with Example 1.

[0070] Performance Testing

[0071] The bitterness data of the ginseng products of Examples 1 to 3 and Comparative Examples 1 to 3 were measured using electronic tongue technology. The results are shown in Table 1 below:

[0072] Table 1

[0073] index Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Richness 5.87 5.94 6.25 4.11 3.79 4.06 bitterness 1.25 1.28 1.04 1.95 2.03 2.10 Bitter aftertaste 0.02 0.05 0.03 0.12 0.15 0.17

[0074] The ginseng products prepared in Examples 1 to 3 and Comparative Examples 1 to 3 were used as experimental subjects, and 50 people (25 males and 25 females, aged between 25 and 50 years old) were selected to conduct a sensory evaluation on the bitterness of the products. The results are shown in Table 2 below.

[0075] Among them, (1) the criteria for judging bitterness are as follows:

[0076] ★★★★★ and above, the bitterness is prominent and difficult to accept;

[0077] ★★★★, bitter taste;

[0078] ★★★, slightly bitter, acceptable;

[0079] ★★, basically no bitterness;

[0080] ★ and below, no bitterness at all;

[0081] Table 2

[0082]

[0083] From the data in Table 1 and Table 2, it can be seen that the ginseng product obtained by the preparation method provided by the present invention has substantially no bitterness. At the same time, the present invention avoids the introduction of high-sugar substances during the preparation of the ginseng product, so that the sugar content of the ginseng product is low. Compared with Comparative Examples 1 to 3, it can be seen that during the impregnation process, when any of the three components of cyclodextrin, maltodextrin and stevioside are deleted, the bitterness of the ginseng product will be affected.

[0084] The above description of the disclosed embodiments enables those skilled in the art to implement or use the present invention. Various modifications to these embodiments will be apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention will not be limited to the embodiments shown herein, but rather to the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A method for preparing a low-sugar and low-bitter ginseng product, characterized in that: The following steps are involved: The ultrasonically treated cooked ginseng is immersed in a mixed solution of cyclodextrin, maltodextrin and stevioside, and the immersed ginseng is dried and packaged to obtain a ginseng product.

2. The preparation method according to claim 1, characterized in that: The mass fraction of cyclodextrin in the mixed solution is 1-10%, the mass fraction of maltodextrin is 1-10%, and the mass fraction of stevioside is 1-5%.

3. The preparation method according to claim 1 or 2, characterized in that: The ultrasonic treatment is as follows: subjecting cooked ginseng to ultrasonic treatment in a hyaluronic acid solution.

4. The preparation method according to any one of claims 1 to 3, characterized in that The temperature of the ultrasonic treatment is 35-55° C., the frequency of the ultrasonic treatment is 10-15 KHz, and the time of the ultrasonic treatment is 10-50 min.

5. The preparation method according to claim 3 or 4, characterized in that: The molecular weight of the hyaluronic acid in the hyaluronic acid solution is below 5W; The mass concentration of the hyaluronic acid solution is 1-5%.

6. The preparation method according to any one of claims 1 to 5, characterized in that The immersion temperature is 60-90° C., and the immersion time is 3-6 hours.

7. The preparation method according to any one of claims 1 to 6, characterized in that: The drying temperature is 50-80° C., and the drying time is 3-6 hours.

8. The preparation method according to any one of claims 1 to 7, characterized in that The cooked ginseng is obtained by washing and steaming fresh ginseng.

9. The preparation method according to any one of claims 1 to 8, characterized in that The steaming temperature is 85-95° C., and the steaming time is 1-3 hours.

10. A low-sugar and low-bitter ginseng product prepared by the preparation method according to any one of claims 1 to 9.

Images