Processing method for retaining nutrition of red ginseng to maximum extent

Abstract

According to the processing method capable of retaining the nutrition of the red ginseng to the maximum extent, fresh ginseng is steamed and dried to prepare the red ginseng, and in the steaming process, an aqueous solution containing glucosamine and / or 2-deoxyglucose is used for steaming; according to the preparation method, the water solution containing glucosamine and / or 2-deoxyglucose is used for steaming, so that the loss of the steamed ginsenoside can be reduced, and the prepared red ginseng retains nutrients to the greatest extent in combination with a specific drying process.

Description

Technical Field

[0001] The present application relates to the field of ginseng processing technology, and in particular to a processing method for retaining the nutrients of red ginseng to the greatest extent. Background Art

[0002] The main active ingredient in ginseng root is ginsenosides. Red ginseng is a processed product obtained by steaming and drying ginseng (i.e., a single steaming and drying process). The active ingredients in red ginseng are still ginsenosides. However, during the processing of red ginseng, the heat treatment during both steaming and drying breaks the glycosidic bonds in the ginsenoside molecules, causing the ginsenosides to degrade into aglycones. This results in a significant loss of saponin content and a decrease in the nutritional value of red ginseng. Therefore, how to maximize the nutritional value of red ginseng is a key issue to be addressed during the processing of red ginseng. Summary of the Invention

[0003] The present invention provides a processing method for maximally retaining the nutrients of red ginseng to solve the problems existing in the related art. The technical solution is as follows:

[0004] In a first aspect, an embodiment of the present application provides a processing method for retaining the nutrients of red ginseng to the greatest extent, wherein fresh ginseng is steamed and dried to prepare the red ginseng, wherein the steaming process uses an aqueous solution containing glucosamine and / or 2-deoxyglucose for steaming.

[0005] In one embodiment, the ginseng is 4-5 year old fresh ginseng.

[0006] In one embodiment, the concentrations of glucosamine and 2-deoxyglucose in the aqueous solution of glucosamine and / or 2-deoxyglucose are 1-10 mmol / L, respectively.

[0007] In one embodiment, the steaming condition is 90-100° C. for 1-3 hours.

[0008] In one embodiment, drying comprises microwave vacuum drying and / or far infrared drying.

[0009] In one embodiment, the drying is first performed by microwave vacuum drying and then by far infrared drying.

[0010] In one embodiment, the microwave vacuum drying conditions are: pressure -0.073 MPa to -0.08 MPa, drying at 60-80° C. for 0.5-1.5 h.

[0011] In one embodiment, the far-infrared drying conditions are: wavelength 100-1000 μm, 50-100° C., and drying conditions to dry the red ginseng to ≤14%.

[0012] In one embodiment, the fresh ginseng is cleaned with water before steaming.

[0013] In a second aspect, an embodiment of the present application provides a red ginseng prepared by any of the above-mentioned processing methods for retaining the nutrients of red ginseng to the greatest extent.

[0014] In one embodiment, the content of ginsenosides in the red ginseng is 4.3%-4.8%.

[0015] The advantages or beneficial effects of the above technical solution include at least:

[0016] The red ginseng processing method of the present application uses an aqueous solution containing glucosamine and / or 2-deoxyglucose for steaming, which can reduce the loss of ginsenosides produced by steaming. The loss rate of ginsenosides is only about 5-13%, so that the prepared red ginseng retains nutrients to the greatest extent, and the content of ginsenosides reaches 4%-5%, thereby improving the saponin retention rate.

[0017] 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 from the following detailed description. DETAILED DESCRIPTION

[0018] Hereinafter, only certain exemplary embodiments are briefly described. As will be appreciated by those skilled in the art, the described embodiments may be modified in various ways without departing from the spirit or scope of the present application. Therefore, the description is considered to be illustrative and non-restrictive in nature.

[0019] When the existing red ginseng is processed by "steaming and drying", high-temperature steaming will cause a large amount of ginsenoside components to be lost, and high-temperature drying will also cause a large amount of ginsenoside components to be destroyed, so that the ginsenoside content in the obtained red ginseng is lost compared to fresh ginseng. Therefore, different from the existing red ginseng processing technology, this application uses a composite protective agent to steam ginseng to reduce saponin loss, and then combines it with a composite low-temperature drying process to reduce the loss of saponin active ingredients as a whole.

[0020] The present application provides a processing method for retaining the nutrients of red ginseng to the greatest extent. Fresh ginseng is steamed and dried to obtain the red ginseng, wherein the steaming process uses an aqueous solution containing glucosamine and / or 2-deoxyglucose.

[0021] The sugar chain of ginsenosides contains multiple free hydroxyl groups, which are prone to chemical reactions during hydrolysis. The amino and hydroxyl groups of glucosamine can be derivatized to form protective groups, which can temporarily shield the activity of the hydroxyl groups in the sugar chain of ginsenosides, thereby stabilizing the glycosidic bond. Moreover, the volume of the glucosamine structure increases after the protective effect is exerted, which can hinder the hydrolytic enzymes (such as β-glycosidase) from approaching the glycosidic bond, stabilizing the glycosidic bond through the steric hindrance effect; at the same time, the protective group (such as acetyl group) can change the electron cloud distribution of the sugar ring, reduce the electrophilicity of the oxygen atom of the glycosidic bond, and make it less susceptible to acid hydrolysis, thereby protecting the ginsenosides from degradation.

[0022] Ginsenosides can be degraded by β-glycosidases, which hydrolyze the glucose units at the ends of the saponin sugar chains. 2-Deoxyglucose is a glucose analog, but lacks a hydroxyl group at the C2 position. This structure allows it to bind to the active sites of glycosidases, but prevents enzymatic hydrolysis (the lack of the critical C2-OH group hinders the proton transfer step catalyzed by the enzyme). This reduces contact between ginsenosides and enzymes, thereby inhibiting the hydrolysis of the saponin sugar chains. The modification of the sugar chain ends of ginsenosides with 2-deoxyglucose makes the glycosidic bonds more difficult to cleave, and 2-deoxyglucose is slightly more hydrophobic than glucose, further shielding the glycosidic bonds.

[0023] Therefore, in the present application, an aqueous solution containing glucosamine and / or 2-deoxyglucose is used for steaming, which can effectively prevent the degradation of ginsenosides and improve the retention rate.

[0024] As one embodiment, the steaming process uses an aqueous solution containing glucosamine and 2-deoxyglucose. The combined use of the two glycosidic bond protecting ingredients is more effective than using either alone and can significantly increase the saponin retention rate.

[0025] In one embodiment, the ginseng is fresh ginseng of 4-5 years old. Ginseng of this age group is not only effective but also has a high content of ginsenosides.

[0026] As one embodiment, in the aqueous solution of glucosamine and / or 2-deoxyglucose, the concentrations of glucosamine and 2-deoxyglucose are 1-10 mmol / L, respectively.

[0027] As one embodiment, the steaming condition is 90-100° C. for 1-3 hours.

[0028] As one embodiment, the drying includes microwave vacuum drying and / or far infrared drying.

[0029] Microwave vacuum drying rapidly removes surface moisture from ginseng, while far-infrared drying provides penetrating heat and evenly distributes heat, reducing drying time and ensuring uniform moisture content in the finished red ginseng. Compared to conventional high-temperature hot air drying of processed red ginseng, this combined low-temperature drying method significantly reduces saponin loss.

[0030] One method involves drying by first performing microwave vacuum drying and then performing far-infrared drying. Microwave vacuum drying rapidly removes surface moisture from the ginseng, while far-infrared drying provides penetrating heating and even heat distribution, reducing drying time and ensuring uniform moisture content in the finished red ginseng.

[0031] As one embodiment, the microwave vacuum drying conditions are: pressure -0.073 MPa to -0.08 MPa, drying at 60-80° C. for 0.5-1.5 h.

[0032] As one embodiment, the far-infrared drying conditions are: wavelength 100-1000 μm, 50-100° C., and drying the red ginseng to a moisture content of ≤14%.

[0033] As one embodiment, the fresh ginseng is cleaned with water before steaming.

[0034] The present application also provides a red ginseng prepared by any of the above-mentioned processing methods for retaining the nutrients of red ginseng to the greatest extent.

[0035] As one embodiment, the content of ginsenosides in the red ginseng is 4.3%-4.8%.

[0036] The following is a further description of the specific implementation methods.

[0037] Example 1

[0038] (1) Select 5-year-old fresh ginseng;

[0039] (2) Wash fresh ginseng;

[0040] (3) Steaming ginseng: The steaming medium used was a 5 mmol / L glucosamine and 5 mmol / L 2-deoxyglucose aqueous solution, steamed at 90°C for 1 h;

[0041] (4) Drying: Microwave vacuum drying, pressure -0.08 MPa, drying at 62 ° C for 1.5 h; then far infrared drying, wavelength 1000 μm, drying conditions at 50 ° C, drying to ≤ 14%.

[0042] Example 2

[0043] (1) Select 5-year-old fresh ginseng.

[0044] (2) Wash the fresh ginseng.

[0045] (3) Steaming ginseng: The steaming medium used was a 10 mmol / L glucosamine and 10 mmol / L 2-deoxyglucose aqueous solution, steamed at 100°C for 3 h.

[0046] (4) Drying: Microwave vacuum drying, pressure -0.08 MPa, drying at 62 ° C for 1.5 h; then far infrared drying, wavelength 1000 μm, drying conditions at 50 ° C, drying to ≤ 14%.

[0047] Example 3

[0048] (1) Select 5-year-old fresh ginseng.

[0049] (2) Wash the fresh ginseng.

[0050] (3) Steaming ginseng: The steaming medium used was a 1 mmol / L glucosamine and 1 mmol / L 2-deoxyglucose aqueous solution, steamed at 100°C for 1 h.

[0051] (4) Drying: Microwave vacuum drying, pressure -0.08 MPa, drying at 62 ° C for 1.5 h; then far infrared drying, wavelength 1000 μm, drying conditions at 50 ° C, drying to ≤ 14%.

[0052] Example 4

[0053] (1) Select 5-year-old fresh ginseng;

[0054] (2) Wash fresh ginseng;

[0055] (3) Steaming ginseng: The steaming medium used was a 5 mmol / L glucosamine and 5 mmol / L 2-deoxyglucose aqueous solution, steamed at 100°C for 3 h;

[0056] (4) Drying: Microwave vacuum drying, pressure -0.073 MPa, drying at 80°C for 0.5 h; then far infrared drying, wavelength 100 μm, drying at 100°C, drying to ≤14% moisture.

[0057] Comparative Example 1

[0058] (1) Select 5-year-old fresh ginseng;

[0059] (2) Wash fresh ginseng;

[0060] (3) Steaming ginseng: steaming medium is water, steaming at 100℃ for 3h;

[0061] (4) Drying: Microwave vacuum drying, pressure -0.08 MPa, 62 ° C for 1.5 h. Then perform far infrared drying, wavelength 1000 μm, 50 ° C, to dry the moisture to ≤ 14%.

[0062] Comparative Example 2

[0063] (1) Select 5-year-old fresh ginseng;

[0064] (2) Wash fresh ginseng;

[0065] (3) Steaming ginseng: The steaming medium used was a 5 mmol / L glucosamine and 5 mmol / L 2-deoxyglucose aqueous solution, steamed at 90°C for 1 h;

[0066] (4) Drying: Dry with hot air at 80°C for 3 hours to reduce the moisture content to ≤14%.

[0067] Comparative Example 3

[0068] (1) Select 5-year-old fresh ginseng;

[0069] (2) Wash fresh ginseng;

[0070] (3) Steaming ginseng: steaming medium is water, steaming at 100℃ for 3h;

[0071] (4) Drying: Dry with hot air at 80°C for 3 hours to reduce the moisture content to ≤14%.

[0072] The ginsenoside contents in fresh ginseng and the red ginseng prepared in Examples 1-4 and Comparative Examples 1-3 were detected by the method in Appendix B of GB19506-2009. The results are shown in Table 1.

[0073] Table 1

[0074] sample Ginsenosides / % Saponin loss rate / % Example 1 4.73％ 5％ Example 2 4.32％ 5％ Example 3 4.23％ 13％ Example 4 4.48％ 10％ Comparative Example 1 3.59％ 31％ Comparative Example 2 3.03％ 30％ Comparative Example 3 3.13％ 34％

[0075] Comparing the technical effects of Examples 1-3, it can be seen that when the concentration of glucosamine and 2-deoxyglucose is 5 mmol / L, the saponin retention is higher; when the concentration is 1 mmol / L, the saponin loss rate is significantly improved; the difference in technical effects between 10 mmol / L and 5 mmol / L is not much, and from an economic point of view, 5 mmol / L is the optimal concentration; comparing Example 1 and Example 4, it can be seen that the drying conditions of Example 1 are more conducive to protecting saponins from degradation; from Example 1 and Comparative Example 1 and Comparative Example 3, it can be seen that the use of glucosamine and 2-deoxyglucose can effectively increase the saponin content in the finished red ginseng; from Example 1, Comparative Examples 2 and 3, it can be seen that ordinary high-temperature hot air drying for a long time will cause a large amount of saponin loss in red ginseng, while the drying conditions in Example 1 can effectively protect the saponin components.

[0076] Therefore, the method of the present application uses an aqueous solution containing glucosamine and / or 2-deoxyglucose for steaming, which can reduce the loss of ginsenosides produced by steaming. The loss rate of ginsenosides is only about 5-13%, and the content of ginsenosides reaches 4.3%-4.8%, thereby improving the saponin retention rate and retaining the nutrients of the prepared red ginseng to the greatest extent.

[0077] In the description of this specification, the reference terms "one embodiment," "some embodiments," "example," "specific example," or "some examples" mean 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 appropriate manner in any one or more embodiments or examples. In addition, those skilled in the art may combine and combine different embodiments or examples described in this specification, as well as features of different embodiments or examples, unless they are mutually inconsistent.

[0078] Furthermore, the terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the number of technical features being referred to. Thus, a feature defined as "first" or "second" may explicitly or implicitly include at least one such feature. Throughout the description of this application, "plurality" means two or more, unless otherwise specifically defined.

[0079] The above description is merely a specific embodiment of the present application, but the scope of protection of the present application is not limited thereto. Any person skilled in the art can easily conceive of various modifications or substitutions within the technical scope disclosed in this application, and such modifications or substitutions should be included within the scope of protection of the present application. Therefore, the scope of protection of the present application should be based on the scope of protection of the claims.

Claims

1. A processing method for retaining the nutrients of red ginseng to the greatest extent, characterized in that: The red ginseng is prepared by steaming and drying fresh ginseng, wherein an aqueous solution containing glucosamine and / or 2-deoxyglucose is used for steaming.

2. The processing method for retaining the nutrition of red ginseng to the greatest extent according to claim 1, characterized in that: The ginseng is fresh ginseng that is 4-5 years old.

3. The processing method for retaining the nutrition of red ginseng to the greatest extent according to claim 1, characterized in that: In the aqueous solution of glucosamine and / or 2-deoxyglucose, the concentrations of glucosamine and 2-deoxyglucose are 1-10 mmol / L respectively.

4. The processing method for retaining the nutrition of red ginseng to the greatest extent according to claim 1, characterized in that: The steaming conditions are: 90-100°C for 1-3 hours.

5. The processing method for retaining the nutrition of red ginseng to the greatest extent according to claim 1, characterized in that: Drying includes microwave vacuum drying and / or far infrared drying.

6. The processing method for retaining the nutrients of red ginseng to the greatest extent according to claim 1, characterized in that: Drying is first carried out by microwave vacuum drying and then by far infrared drying.

7. The processing method for retaining the nutrition of red ginseng to the greatest extent according to claim 5 or 6, characterized in that: The microwave vacuum drying conditions are: pressure -0.073MPA to -0.08MPA, drying at 60-80°C for 0.5-1.5h; The far-infrared drying conditions are: wavelength 100-1000 μm, 50-100° C., and the moisture content of the red ginseng is dried to ≤14%.

8. The processing method for retaining the nutrients of red ginseng to the greatest extent according to claim 1, characterized in that: Before steaming, the fresh ginseng is cleaned with water.

9. A red ginseng, characterized in that The red ginseng is prepared by the processing method for retaining the nutrition of red ginseng to the greatest extent as described in any one of claims 1 to 8.

10. The red ginseng according to claim 9, characterized in that The content of ginsenoside in the red ginseng is 4.3%-4.8%.