Ginseng honey slice capable of resisting fatigue and enhancing immune function and preparation method of ginseng honey slice

Abstract

The invention discloses an anti-fatigue and immunity-enhancing ginseng honey slice and a preparation method thereof, and belongs to the technical field of foods.The preparation method of the anti-fatigue and immunity-enhancing ginseng honey slice comprises the following steps that 1, raw material treatment is conducted, specifically, root hair of ginseng is removed, the part with blackspots or insufficient pulp is removed, skin soil is cleaned, and the ginseng honey slice is obtained; cutting the treated ginseng into slices with the thickness of 1.5-3.0 mm, steaming the ginseng slices in a steamer for 5-10 minutes until tissues are softened, mixing the steamed ginseng slices with honey liquid, performing honey soaking treatment under a vacuum pulsation condition, and performing freeze drying on the soaked ginseng slices to obtain the honey ginseng slices which are crisp in mouth feel and have the functions of resisting fatigue and enhancing immunity. According to the preparation method disclosed by the invention, the total saponin content, the anti-fatigue activity, the immune function and the sensory quality of the honey ginseng slices are remarkably improved.

Description

Technical Field

[0001] This invention relates to the field of food technology, specifically to a ginseng honey slice for combating fatigue and enhancing immune function, and its preparation method. Background Technology

[0002] Ginseng (Panax ginseng CAMeyer), a perennial herb belonging to the genus Panax in the family Araliaceae, is hailed as the "King of Herbs" and occupies an important position in the traditional Chinese medicine system. Modern pharmacological studies have shown that the main active components of ginseng include ginsenosides, polysaccharides, volatile oils, amino acids, and trace elements. Among these, ginsenosides are the most important active substances, with over 150 different ginsenoside monomers identified. These active components exert their pharmacological effects through multiple targets and pathways, exhibiting significant anti-fatigue, immunomodulatory, antioxidant, neuroprotective, and cardiovascular protective activities. Recent molecular biology studies have discovered that ginsenosides can activate the adenosine monophosphate-activated protein kinase (AMPK) signaling pathway, regulating cellular energy metabolism; simultaneously, by regulating the function of the hypothalamus-pituitary-adrenal axis (HPA axis), they improve the body's ability to adapt to stress; in terms of immunomodulation, ginseng polysaccharides can activate macrophages, T lymphocytes, and NK cells, enhancing the body's cellular and humoral immune functions. With the fast pace of modern life and increasing work pressure, the market demand for ginseng products with anti-fatigue and immune-enhancing functions is growing, especially ready-to-eat ginseng products that are easy to carry and consume, which are favored by consumers.

[0003] While current ginseng processing technology has established traditional product systems such as sun-dried ginseng, red ginseng, and sugar-coated ginseng, numerous technical bottlenecks and quality issues remain in the preparation of ready-to-eat ginseng honey slices. Firstly, the traditional hot-air drying process uses high-temperature treatment, which leads to a significant loss of heat-sensitive active ingredients in ginseng. In particular, key active ingredients such as ginsenosides Rg1 and Re are prone to structural changes or degradation under high temperatures, resulting in a significant decrease in the anti-fatigue and immune-regulating effects of the final product. Secondly, existing honey-soaking processes mainly employ atmospheric pressure impregnation. Due to the high viscosity of honey and the dense structure of ginseng, the honey solution penetrates unevenly and to a limited depth, making it difficult to achieve sufficient distribution of the honey solution within the ginseng slices. This results in uneven sweetness and a monotonous taste. Summary of the Invention

[0004] This invention discloses a ginseng honey slice for anti-fatigue and immune enhancement and its preparation method. The prepared ginseng honey slice significantly improves the taste and flavor of ginseng slices and solves the technical problems of low saponin content and insufficient taste in ginseng slices in the prior art.

[0005] This invention protects a method for preparing ginseng honey slices that have anti-fatigue and immune-enhancing functions, comprising the following steps: Step 1: Raw material processing: Remove the roots from the ginseng, discard any parts with blemishes or insufficient pulp, and wash off the surface dirt to obtain the processed ginseng; Step 2, Slicing: Slice the processed ginseng into slices with a thickness of 1.5-3.0 mm to obtain ginseng slices; Step 3: Steaming: Place the ginseng slices in a steamer and steam for 5-10 minutes until the tissue softens to obtain steamed ginseng slices; Step 4, Honey Soaking: Mix the steamed ginseng slices with honey liquid and soak them in honey under vacuum pulsation conditions to obtain honey-soaked ginseng slices. Step 5: Drying: After soaking in honey, drain the honey liquid from the surface of the ginseng slices, place them in a drying tray, and put them in a vacuum freeze dryer for freeze drying.

[0006] Preferably, in step one, the ginseng is any one of fresh ginseng, sun-dried ginseng, and ginseng slices.

[0007] Preferably, in step four, the weight ratio of the steamed ginseng slices to the honey liquid is 1:5~8.

[0008] Preferably, in step four, the honey liquid is prepared by: placing honey in a heating pot at 116-118°C and stirring until uniform light yellow fine bubbles appear, then mixing the honey with boiling water to obtain the honey liquid.

[0009] Preferably, the weight ratio of honey to boiling water is 5~8:2~5.

[0010] Preferably, the specific conditions for the honey soaking step are: plate temperature of 50-60℃, lower vacuum limit of 4-10kPa, upper vacuum limit of atmospheric pressure, pulsation ratio of 3-5min:10-15min, and pulsation frequency of 15-20 times.

[0011] Preferably, the gas introduced during the pulsation process is nitrogen.

[0012] Preferably, the specific operation of the vacuum freeze-drying is as follows: the temperature of the plate is lowered to below -45°C, the honey-soaked ginseng slices are placed in the drying tray on the plate, the vacuum is drawn until the pressure inside the drying chamber is 1000Pa, and vacuum freeze-drying is carried out after vacuum pre-freezing for 2 to 3 hours.

[0013] Preferably, the tray used in the honey soaking process in step four is a stainless steel tray with a depth of 5-7 cm.

[0014] This invention also protects a ginseng honey slice prepared by the above-described preparation method.

[0015] The present invention has the following beneficial effects: (1) This invention uses vacuum pulsed honey impregnation technology to replace the traditional atmospheric pressure impregnation process. Through a vacuum pulsed environment with a lower vacuum limit of 7 kPa and an upper vacuum limit of atmospheric pressure, the honey solution is deeply penetrated into the ginseng slices. During the vacuum stage, the gas inside the ginseng tissue is extracted to form a negative pressure environment. When the atmospheric pressure is restored, the honey solution quickly penetrates into the deep tissue under the pressure difference. At the same time, the incorporation of nitrogen prevents the oxidative degradation of the active ingredients.

[0016] (2) This invention uses vacuum freeze-drying technology to replace traditional hot air drying, fundamentally solving the problem of degradation of heat-sensitive components such as ginsenosides Rg1 and Re caused by high temperature. In a low-temperature vacuum environment, water is removed by sublimation, avoiding the hydrolytic damage of active ingredients caused by the presence of liquid water. Under low temperature conditions, the thermal motion of ginsenoside molecules slows down, the molecular conformation remains stable, and the glycosidic bonds are not easily broken. At the same time, the vacuum environment eliminates the oxidation reaction involving oxygen, protecting the polyphenolic compounds and unsaturated fatty acids in ginseng.

[0017] (3) Traditional honey soaking process results in uneven honey penetration due to the high viscosity of honey and the dense structure of ginseng tissue. This invention reduces the viscosity of honey to about 500 cP through heat treatment. Combined with the honey ratio and vacuum pulsation of the technical solution of this invention, the honey is evenly distributed. The periodic pressure change generated by vacuum pulsation causes the honey molecules to penetrate into the intercellular spaces and vascular bundle structure of ginseng tissue under the dual action of capillary force and pressure gradient, which significantly improves the sweetness uniformity and taste layering of ginseng slices.

[0018] (4) The ginseng honey slices prepared in this invention show significant advantages in immune function. Ginsenosides promote the activation of immune cells by activating the TLR4 / NF-κB signaling pathway, while fructooligosaccharides in honey act as prebiotics to regulate the balance of intestinal flora. The two work together to act on the GALT intestinal-associated lymphoid tissue system, forming a dual regulatory effect of the "gut-immune axis", thereby enhancing immune function.

[0019] (5) The technical solution of the present invention achieves efficient preservation of ginseng active ingredients and deep integration of honey nutrition, while significantly improving the anti-fatigue effect, immune regulation ability and sensory quality of ginseng slices. Detailed Implementation

[0020] The technical solution of the present invention will be clearly and completely described below with reference to the embodiments. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0021] Example 1 Step 1: Raw material processing: Select 500g of fresh ginseng, remove the roots and remove any parts with blemishes or insufficient sap, wash the surface soil with clean water, and dry the surface water to obtain 480g of ginseng.

[0022] Step 2, Slicing: Use a slicer to slice the processed ginseng into uniform slices with a thickness of 2.0mm, obtaining 450g of ginseng slices.

[0023] Step 3: Steaming: Place the ginseng slices in a stainless steel steamer and steam at 100℃ for 7 minutes until the tissue softens but the slices remain intact, yielding 430g of steamed ginseng slices.

[0024] Step 4: Honey Preparation and Soaking: Take 2800g of high-quality honey and place it in a heating pot at 116℃. Stir for 15 minutes until uniform, light yellow, fine bubbles appear. Then mix with 1000g of boiling water to obtain 3750g of honey solution. Mix 430g of steamed ginseng slices with the honey solution at a weight ratio of 1:6. Place the mixture in a 6cm deep stainless steel tray and soak it in a vacuum pulse dryer. Soaking conditions: plate temperature 55℃, lower vacuum limit 7kPa, upper vacuum limit atmospheric pressure, pulse ratio 4min:12min, 18 pulses, and nitrogen gas is introduced during the pulse process.

[0025] Step 5: Vacuum freeze-drying: Drain the honey from the surface of the ginseng slices after soaking in honey, lower the temperature of the plate to -45℃, spread the ginseng slices evenly on a stainless steel tray lined with baking paper, place the tray on the plate, and evacuate the vacuum chamber to a pressure of 1000Pa. After vacuum pre-freezing for 2.5 hours, perform vacuum freeze-drying for 24 hours to obtain 320g of finished ginseng honey slices.

[0026] Example 2 Step 1: Raw material processing: Select 500g of sun-dried ginseng, remove the roots, discard any parts with blemishes or insufficient sap, wash the surface soil with clean water, and dry the surface moisture to obtain 485g of processed ginseng.

[0027] Step 2, Soaking and Slicing: Place the processed ginseng in a container, add water and soak for 4 hours until softened. Use a slicer to cut it into uniform slices with a thickness of 1.5mm, obtaining 540g of ginseng slices.

[0028] Step 3, Steaming: Place the ginseng slices in a stainless steel steamer and steam at 100℃ for 5 minutes until the tissue softens but the slices remain intact, yielding 520g of steamed ginseng slices.

[0029] Step 4: Honey Preparation and Soaking: Take 2500g of high-quality honey and place it in a heating pot at 118℃. Stir for 12 minutes until uniform, light yellow fine bubbles appear. Then mix with 1000g of boiling water to obtain 3450g of honey solution. Mix 520g of steamed ginseng slices with the honey solution at a weight ratio of 1:5. Place the mixture in a stainless steel tray with a depth of 5cm and soak it in a vacuum pulse dryer. Soaking conditions: plate temperature 50℃, lower vacuum limit 4kPa, upper vacuum limit atmospheric pressure, pulse ratio 3min:10min, 15 pulses, and nitrogen gas is introduced during the pulse process.

[0030] Step 5, Vacuum freeze-drying: Drain the honey from the surface of the ginseng slices after soaking in honey, lower the temperature of the plate to -47℃, spread the ginseng slices evenly on a stainless steel tray lined with baking paper, place the tray on the plate, and evacuate the vacuum until the pressure inside the drying oven is 1000Pa. After vacuum pre-freezing for 2 hours, perform vacuum freeze-drying for 20 hours to obtain 315g of finished ginseng honey slices.

[0031] Example 3 Step 1: Raw material processing: Select 500g of dried ginseng slices, remove any blemished parts, gently wash the surface with clean water, and air dry the surface moisture to obtain 495g of processed ginseng slices.

[0032] Step 2, Soaking: Soak the processed ginseng slices in water for 3 hours until they soften, yielding 535g of ginseng slices.

[0033] Step 3, Steaming: Place the ginseng slices in a stainless steel steamer and steam at 100℃ for 8 minutes until the tissue softens but the slices remain intact, yielding 515g of steamed ginseng slices.

[0034] Step 4: Honey Preparation and Soaking: Take 3200g of high-quality honey and place it in a heating pot at 117℃. Stir for 18 minutes until uniform, light yellow fine bubbles appear. Then mix with 800g of boiling water to obtain 3900g of honey solution. Mix 515g of steamed ginseng slices with the honey solution at a weight ratio of 1:7. Place the mixture in a stainless steel tray with a depth of 6.5cm and soak it in a vacuum pulse dryer. Soaking conditions: plate temperature 58℃, lower vacuum limit 8kPa, upper vacuum limit atmospheric pressure, pulse ratio 4.5min:13min, 17 pulses, and nitrogen gas is introduced during the pulse process.

[0035] Step 5: Vacuum freeze-drying: Drain the honey from the surface of the ginseng slices after soaking in honey, lower the temperature of the plate to -46℃, spread the ginseng slices evenly on a stainless steel tray lined with baking paper, place the tray on the plate, and evacuate the vacuum chamber to a pressure of 1200Pa. After vacuum pre-freezing for 2.5 hours, perform vacuum freeze-drying for 24 hours to obtain 340g of finished ginseng honey slices.

[0036] Example 4 Step 1: Raw material processing: Select 500g of fresh ginseng, remove the roots, discard any parts with blemishes or insufficient sap, wash the surface soil with clean water, and dry the surface moisture to obtain 482g of processed ginseng.

[0037] Step 2, Slicing: Use a slicer to slice the processed ginseng into uniform slices with a thickness of 3.0mm, obtaining 465g of ginseng slices.

[0038] Step 3, Steaming: Place the ginseng slices in a stainless steel steamer and steam at 100℃ for 10 minutes until the tissue softens but the slices remain intact, yielding 445g of steamed ginseng slices.

[0039] Step 4: Honey Preparation and Soaking: Take 3600g of high-quality honey and place it in a heating pot at 118℃. Stir for 20 minutes until uniform, light yellow fine bubbles appear. Then mix with 900g of boiling water to obtain 4450g of honey solution. Mix 445g of steamed ginseng slices with the honey solution at a weight ratio of 1:8. Place the mixture in a stainless steel tray with a depth of 7cm and soak it in a vacuum pulse dryer. Soaking conditions: plate temperature 60℃, lower vacuum limit 10kPa, upper vacuum limit atmospheric pressure, pulse ratio 5min:15min, pulse count 20 times, nitrogen gas is introduced during the pulse process.

[0040] Step 5: Vacuum freeze-drying: After soaking in honey, drain the honey liquid from the surface of the ginseng slices, lower the temperature of the plate to -48℃, spread the ginseng slices evenly on a stainless steel tray lined with baking paper, place the tray on the plate, and evacuate the vacuum until the pressure inside the drying oven is 1000Pa. After vacuum pre-freezing for 3 hours, perform vacuum freeze-drying for 22 hours to obtain 355g of finished ginseng honey slices.

[0041] Example 5 Step 1: Raw material processing: Select 500g of sun-dried ginseng, remove the roots, discard any parts with blemishes or insufficient sap, wash the surface soil with clean water, and dry the surface moisture to obtain 478g of processed ginseng.

[0042] Step 2, Soaking and Slicing: Soak the processed ginseng in water until softened, then slice it into uniform slices with a thickness of 2.3mm using a slicer, yielding 495g of ginseng slices.

[0043] Step 3, Steaming: Place the ginseng slices in a stainless steel steamer and steam at 100℃ for 6 minutes until the tissue softens but the slices remain intact, yielding 478g of steamed ginseng slices.

[0044] Step 4: Honey Preparation and Soaking: Take 3000g of high-quality honey and place it in a heating pot at 117℃. Stir for 16 minutes until uniform, light yellow fine bubbles appear. Then mix with 1200g of boiling water to obtain 4160g of honey solution. Mix 4395g of steamed ginseng slices with the honey solution at a weight ratio of 1:6.5. Place the mixture in a stainless steel tray with a depth of 5.5cm and soak it in a vacuum pulse dryer. Soaking conditions: plate temperature 53℃, lower vacuum limit 6kPa, upper vacuum limit atmospheric pressure, pulse ratio 3.5min:11min, 16 pulses, and nitrogen gas is introduced during the pulse process.

[0045] Step 5: Vacuum freeze-drying: Drain the honey from the surface of the ginseng slices after soaking in honey, lower the temperature of the plate to -45℃, spread the ginseng slices evenly on a stainless steel tray lined with baking paper, place the tray on the plate, and evacuate the vacuum until the pressure inside the drying oven is 1000Pa. After vacuum pre-freezing for 2.2 hours, perform vacuum freeze-drying for 23 hours to obtain 325g of finished ginseng honey slices.

[0046] Comparative Example 1: Compared with Example 1, the honey soaking process in step four is not carried out under vacuum pulsation conditions.

[0047] Step 1: Raw material processing: Select 500g of fresh ginseng, remove the roots and remove any parts with blemishes or insufficient sap, wash the surface soil with clean water, and dry the surface moisture to obtain 480g of processed ginseng.

[0048] Step 2, Slicing: Use a slicer to slice the processed ginseng into uniform slices with a thickness of 2.0mm, obtaining 450g of ginseng slices.

[0049] Step 3, Steaming: Place the ginseng slices in a stainless steel steamer and steam at 100℃ for 7 minutes until the tissue softens but the slices remain intact, yielding 435g of steamed ginseng slices.

[0050] Step 4: Honey preparation and soaking: Take 2800g of high-quality honey and place it in a heating pot at 116℃ and stir for 15 minutes until uniform light yellow fine bubbles appear. Then mix it with 1000g of boiling water to obtain 3760g of honey. Mix 435g of steamed ginseng slices with the honey at a weight ratio of 1:6 and place it in a stainless steel tray. Soak it at 55℃ under normal pressure for 6 hours for honey soaking treatment.

[0051] Step 5: Vacuum freeze-drying: Drain the honey from the surface of the ginseng slices after soaking in honey, lower the temperature of the plate to -45℃, spread the ginseng slices evenly on a stainless steel tray lined with baking paper, place the tray on the plate, and evacuate the vacuum chamber to a pressure of 1000Pa. After vacuum pre-freezing for 2.5 hours, perform vacuum freeze-drying for 24 hours to obtain 280g of finished ginseng honey slices.

[0052] Comparative Example 2: Compared with Example 1, the honey preparation temperature in step four was too high.

[0053] Step 1: Raw material processing: Select 500g of fresh ginseng, remove the roots and remove any parts with blemishes or insufficient sap, wash the surface soil with clean water, and dry the surface moisture to obtain 480g of processed ginseng.

[0054] Step 2, Slicing: Use a slicer to slice the processed ginseng into uniform slices with a thickness of 2.0mm, obtaining 450g of ginseng slices.

[0055] Step 3, Steaming: Place the ginseng slices in a stainless steel steamer and steam at 100℃ for 7 minutes until the tissue softens but the slices remain intact, yielding 435g of steamed ginseng slices.

[0056] Step 4: Honey Preparation and Soaking: Take 2800g of high-quality honey and place it in a 125℃ heating pot, stirring for 15 minutes. Then mix it with 1000g of boiling water to obtain 3650g of honey solution. Mix 435g of steamed ginseng slices with the honey solution at a weight ratio of 1:6 and place it in a 6cm deep stainless steel tray. Soak the honey solution in a vacuum pulse dryer. Soaking conditions: plate temperature 55℃, lower vacuum limit 7kPa, upper vacuum limit atmospheric pressure, pulse ratio 4min:12min, 18 pulses, and nitrogen gas is introduced during the pulse process.

[0057] Step 5: Vacuum freeze-drying: Drain the honey from the surface of the ginseng slices after soaking in honey, lower the temperature of the plate to -45℃, spread the ginseng slices evenly on a stainless steel tray lined with baking paper, place the tray on the plate, and evacuate the vacuum chamber to a pressure of 1000Pa. After vacuum pre-freezing for 2.5 hours, perform vacuum freeze-drying for 24 hours to obtain 290g of finished ginseng honey slices.

[0058] Comparative Example 3: Compared with Example 1, the slice thickness in step two was too low.

[0059] Step 1: Raw material processing: Select 500g of fresh ginseng, remove the roots and remove any parts with blemishes or insufficient sap, wash the surface soil with clean water, and dry the surface moisture to obtain 480g of processed ginseng.

[0060] Step 2, Slicing: Use a slicer to slice the processed ginseng into uniform slices with a thickness of 0.8mm, obtaining 445g of ginseng slices.

[0061] Step 3: Steaming: Place the ginseng slices in a stainless steel steamer and steam at 100℃ for 7 minutes until the tissue softens but the slices are easily broken, yielding 430g of steamed ginseng slices.

[0062] Step 4: Honey Preparation and Soaking: Take 2800g of high-quality honey and place it in a heating pot at 116℃. Stir for 15 minutes until uniform, light yellow fine bubbles appear. Then mix with 1000g of boiling water to obtain 3750g of honey solution. Mix 430g of steamed ginseng slices with the honey solution at a weight ratio of 1:6. Place the mixture in a stainless steel tray with a depth of 6cm and soak it in a vacuum pulse dryer. Soaking conditions: plate temperature 55℃, lower vacuum limit 7kPa, upper vacuum limit atmospheric pressure, pulse ratio 4min:12min, 18 pulses, and nitrogen gas is introduced during the pulse process.

[0063] Step 5: Vacuum freeze-drying: Drain the honey from the surface of the ginseng slices after soaking in honey, lower the temperature of the plate to -45℃, spread the ginseng slices evenly on a stainless steel tray lined with baking paper, place the tray on the plate, and evacuate the vacuum until the pressure inside the drying oven is 1000Pa. After vacuum pre-freezing for 2.5 hours, perform vacuum freeze-drying for 24 hours to obtain 275g of finished ginseng honey slices.

[0064] Comparative Example 4: Compared with Example 1, the steaming time in step three was too long.

[0065] Step 1: Raw material processing: Select 500g of fresh ginseng, remove the roots and remove any parts with blemishes or insufficient sap, wash the surface soil with clean water, and dry the surface moisture to obtain 480g of processed ginseng.

[0066] Step 2, Slicing: Use a slicer to slice the processed ginseng into uniform slices with a thickness of 2.0mm, obtaining 450g of ginseng slices.

[0067] Step 3: Steaming: Place the ginseng slices in a stainless steel steamer and steam at 100℃ for 20 minutes until the tissue is excessively softened, yielding 420g of steamed ginseng slices.

[0068] Step 4: Honey Preparation and Soaking: Take 2800g of high-quality honey and place it in a heating pot at 116℃. Stir for 15 minutes until uniform, light yellow fine bubbles appear. Then mix with 1000g of boiling water to obtain 3750g of honey solution. Mix 420g of steamed ginseng slices with the honey solution at a weight ratio of 1:6. Place the mixture in a stainless steel tray with a depth of 6cm and soak it in a vacuum pulse dryer. Soaking conditions: plate temperature 55℃, lower vacuum limit 7kPa, upper vacuum limit atmospheric pressure, pulse ratio 4min:12min, 18 pulses, and nitrogen gas is introduced during the pulse process.

[0069] Step 5: Vacuum freeze-drying: Drain the honey from the surface of the ginseng slices after soaking in honey, lower the temperature of the plate to -45℃, spread the ginseng slices evenly on a stainless steel tray lined with baking paper, place the tray on the plate, and evacuate the vacuum until the pressure inside the drying oven is 1000Pa. After vacuum pre-freezing for 2.5 hours, perform vacuum freeze-drying for 24 hours to obtain 285g of finished ginseng honey slices.

[0070] Comparative Example 5: Compared with Example 1, in step four, the temperature of the plate layer in the honey impregnation conditions was too low.

[0071] Step 1: Raw material processing: Select 500g of fresh ginseng, remove the roots and remove any parts with blemishes or insufficient sap, wash the surface soil with clean water, and dry the surface moisture to obtain 480g of processed ginseng.

[0072] Step 2, Slicing: Use a slicer to slice the processed ginseng into uniform slices with a thickness of 2.0mm, obtaining 450g of ginseng slices.

[0073] Step 3, Steaming: Place the ginseng slices in a stainless steel steamer and steam at 100℃ for 7 minutes until the tissue softens but the slices remain intact, yielding 435g of steamed ginseng slices.

[0074] Step 4: Honey Preparation and Soaking: Take 2800g of high-quality honey and place it in a heating pot at 116℃. Stir for 15 minutes until uniform, light yellow fine bubbles appear. Then mix with 1000g of boiling water to obtain 3750g of honey solution. Mix 435g of steamed ginseng slices with the honey solution at a weight ratio of 1:6. Place the mixture in a stainless steel tray with a depth of 6cm and soak it in a vacuum pulse dryer. Soaking conditions: plate temperature 35℃, lower vacuum limit 7kPa, upper vacuum limit atmospheric pressure, pulse ratio 4min:12min, 18 pulses, and nitrogen gas is introduced during the pulse process.

[0075] Step 5: Vacuum freeze-drying: After soaking in honey, drain the honey liquid from the surface of the ginseng slices, lower the temperature of the plate to -45℃, spread the ginseng slices evenly on a stainless steel tray lined with baking paper, place the tray on the plate, and evacuate the vacuum chamber to a pressure of 1000Pa. After vacuum pre-freezing for 2.5 hours, perform vacuum freeze-drying for 24 hours to obtain 295g of finished ginseng honey slices.

[0076] Comparative Example 6: Compared with Example 1, too little honey was added in step four.

[0077] Step 1: Raw material processing: Select 500g of fresh ginseng, remove the roots and remove any parts with blemishes or insufficient sap, wash the surface soil with clean water, and dry the surface moisture to obtain 480g of processed ginseng.

[0078] Step 2, Slicing: Use a slicer to slice the processed ginseng into uniform slices with a thickness of 2.0mm, obtaining 450g of ginseng slices.

[0079] Step 3, Steaming: Place the ginseng slices in a stainless steel steamer and steam at 100℃ for 7 minutes until the tissue softens but the slices remain intact, yielding 435g of steamed ginseng slices.

[0080] Step 4: Honey Preparation and Soaking: Take 1720g of high-quality honey and place it in a heating pot at 116℃. Stir for 15 minutes until uniform, light yellow fine bubbles appear. Then mix with 600g of boiling water to obtain 2280g of honey solution. Mix 435g of steamed ginseng slices with the honey solution at a weight ratio of 1:3. Place the mixture in a stainless steel tray with a depth of 6cm and soak it in a vacuum pulse dryer. Soaking conditions: plate temperature 55℃, lower vacuum limit 7kPa, upper vacuum limit atmospheric pressure, pulse ratio 4min:12min, 18 pulses, and nitrogen gas is introduced during the pulse process.

[0081] Step 5: Vacuum freeze-drying: Drain the honey from the surface of the ginseng slices after soaking in honey, lower the temperature of the plate to -45℃, spread the ginseng slices evenly on a stainless steel tray lined with baking paper, place the tray on the plate, and evacuate the vacuum until the pressure inside the drying oven is 1000Pa. After vacuum pre-freezing for 2.5 hours, perform vacuum freeze-drying for 24 hours to obtain 275g of finished ginseng honey slices.

[0082] Comparative Example 7: Compared with Example 1, the number of pulses in the honey soaking conditions in step four was too small.

[0083] Step 1: Raw material processing: Select 500g of fresh ginseng, remove the roots and remove any parts with blemishes or insufficient sap, wash the surface soil with clean water, and dry the surface moisture to obtain 480g of processed ginseng.

[0084] Step 2, Slicing: Use a slicer to slice the processed ginseng into uniform slices with a thickness of 2.0mm, obtaining 450g of ginseng slices.

[0085] Step 3, Steaming: Place the ginseng slices in a stainless steel steamer and steam at 100℃ for 7 minutes until the tissue softens but the slices remain intact, yielding 435g of steamed ginseng slices.

[0086] Step 4: Honey Preparation and Soaking: Take 2800g of high-quality honey and place it in a heating pot at 116℃. Stir for 15 minutes until uniform, light yellow fine bubbles appear. Then mix with 1000g of boiling water to obtain 3750g of honey solution. Mix 435g of steamed ginseng slices with the honey solution at a weight ratio of 1:6. Place the mixture in a stainless steel tray with a depth of 6cm and soak it in a vacuum pulse dryer. Soaking conditions: plate temperature 55℃, lower vacuum limit 7kPa, upper vacuum limit atmospheric pressure, pulse ratio 4min:12min, 8 pulses, and nitrogen gas is introduced during the pulse process.

[0087] Step 5: Vacuum freeze-drying: Drain the honey from the surface of the ginseng slices after soaking in honey, lower the temperature of the plate to -45℃, spread the ginseng slices evenly on a stainless steel tray lined with baking paper, place the tray on the plate, and evacuate the vacuum until the pressure inside the drying oven is 1000Pa. After vacuum pre-freezing for 2.5 hours, perform vacuum freeze-drying for 24 hours to obtain 300g of finished ginseng honey slices.

[0088] Comparative Example 8: Compared with Example 1, vacuum freeze drying was not used in step five.

[0089] Step 1: Raw material processing: Select 500g of fresh ginseng, remove the roots and remove any parts with blemishes or insufficient sap, wash the surface soil with clean water, and dry the surface moisture to obtain 480g of processed ginseng.

[0090] Step 2, Slicing: Use a slicer to slice the processed ginseng into uniform slices with a thickness of 2.0mm, obtaining 450g of ginseng slices.

[0091] Step 3, Steaming: Place the ginseng slices in a stainless steel steamer and steam at 100℃ for 7 minutes until the tissue softens but the slices remain intact, yielding 435g of steamed ginseng slices.

[0092] Step 4: Honey Preparation and Soaking: Take 2800g of high-quality honey and place it in a heating pot at 116℃. Stir for 15 minutes until uniform, light yellow fine bubbles appear. Then mix with 1000g of boiling water to obtain 3750g of honey solution. Mix 435g of steamed ginseng slices with the honey solution at a weight ratio of 1:6. Place the mixture in a stainless steel tray with a depth of 6cm and soak it in a vacuum pulse dryer. Soaking conditions: plate temperature 55℃, lower vacuum limit 7kPa, upper vacuum limit atmospheric pressure, pulse ratio 4min:12min, 18 pulses, and nitrogen gas is introduced during the pulse process.

[0093] Step 5, Atmospheric pressure hot air drying: After soaking in honey, drain the surface honey liquid from the ginseng slices and spread them evenly in a stainless steel tray lined with baking paper. Place the tray in a hot air drying oven and dry at 60℃ for 18 hours to obtain 260g of finished ginseng honey slices.

[0094] Performance testing 1. Determination of Ginsenoside Content Step 1: Sample pretreatment: Take 2.0g of ginseng honey slices prepared in each example and comparative example, crush them through an 80-mesh sieve, and accurately weigh 0.5g into 50mL conical flasks.

[0095] Step 2, Extraction: Add 25 mL of 70% methanol, and extract by ultrasonication for 30 min at a power of 250 W, a frequency of 40 kHz, and an extraction temperature of 25 ℃.

[0096] Step 3, centrifugation: Centrifuge at 4000 r / min for 10 min, take the supernatant, repeat the extraction once, and combine the supernatants.

[0097] Step 4, HPLC detection: A C18 column (250mm x 4.6mm, 5μm) was used, with acetonitrile-water gradient elution as the mobile phase, a flow rate of 1.0mL / min, a detection wavelength of 203nm, and a column temperature of 30℃.

[0098] Step 5: Quantitative analysis: Prepare a standard curve using ginsenoside Rg1, Re, and Rb1 standards, and calculate the total saponin content in each sample.

[0099] 2. Anti-fatigue activity determination Step 1: Animal grouping: 120 healthy Kunming mice were randomly divided into 12 groups of 10 mice each, with half males and half females.

[0100] Step 2, Administration regimen: Mice in each group were administered water extracts of different samples by gavage at a dose of 2 g / kg body weight for 14 consecutive days.

[0101] Step 3, Weighted Swimming Experiment: One hour after the last administration, mice were placed in a 25°C swimming pool with a lead wire weighing 5% of their body weight on their tails. The swimming time was recorded until exhaustion.

[0102] Step 4: Biochemical index determination: Blood samples were taken immediately after swimming to determine the levels of blood lactate, blood urea nitrogen, and liver glycogen.

[0103] Step 5: Data statistics: SPSS software was used for statistical analysis, and P<0.05 was considered statistically significant.

[0104] 3. Evaluation of immune function Step 1: Animal treatment: 80 healthy BALB / c mice were selected, randomly divided into groups, and administered the same drugs as in Test 2.

[0105] Step 2, Immune Organ Index: After administration, mice were sacrificed, and spleen and thymus were collected to calculate organ index.

[0106] Step 3, Lymphocyte proliferation experiment: Isolate spleen lymphocytes, stimulate them with ConA, and detect the cell proliferation index using the MTT assay.

[0107] Step 4: Cytokine detection: ELISA method to detect the levels of IL-2, IFN-γ, and TNF-α in serum.

[0108] Step 5: Data Analysis: Calculate various immune indicators and perform statistical analysis.

[0109] 4. Sensory quality evaluation Step 1: Sensory Evaluation Team: Form an evaluation team consisting of 10 trained sensory evaluators.

[0110] Step 2, Evaluation Indicators: Evaluation will be conducted from four aspects: appearance, taste, aroma, and sweetness, with each indicator scored out of 10.

[0111] Step 3: Evaluation Environment: Conducted in a sensory evaluation room with a temperature of 22℃ and a humidity of 60%.

[0112] Step 4, Blind Evaluation Method: Samples are numbered and randomly arranged, and evaluators score them independently.

[0113] Step 5: Data Processing: Calculate the average score of each indicator and the overall sensory evaluation.

[0114] Test Result Data Table Table 1. Results of Ginsenoside Content Determination

[0115] Table 2. Results of Anti-fatigue Activity Measurement

[0116] Table 3. Results of Immune Function Evaluation

[0117] Table 4. Sensory quality evaluation results

[0118] Data Analysis As can be seen from Table 1, the total saponin content of Examples 1-5 is significantly higher than that of Comparative Examples 1-8, indicating that the technical solution of the present invention can significantly improve the total saponin content in ginseng honey slices.

[0119] As can be seen from Table 2, the anti-fatigue effect of the example group is significantly better than that of the comparative group, indicating that the ginseng honey slices prepared by the technical solution of the present invention can significantly improve fatigue.

[0120] As can be seen from Table 3, the example group was superior to the comparative group in all immune indicators, indicating that the ginseng honey slices prepared by the technical solution of the present invention can significantly improve immune function.

[0121] As can be seen from Table 4, the sample group is significantly better than the comparative group in terms of sensory quality, indicating that the ginseng honey slices prepared by the technical solution of the present invention can significantly improve the taste of ginseng slices.

[0122] In summary, the preparation method of the present invention significantly improves the total saponin content, anti-fatigue activity, immune function, and sensory quality of ginseng honey slices.

[0123] Although embodiments of the present invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and variations can be made to these embodiments without departing from the principles and spirit of the present invention. All equivalent changes and improvements made within the scope of the present invention should still fall within the patent coverage of the present invention.

Claims

1. A method for preparing ginseng honey slices that combat fatigue and enhance immune function, characterized in that, Includes the following steps: Step 1: Raw material processing: Remove the roots from the ginseng, discard any parts with blemishes or insufficient pulp, and wash off the surface dirt to obtain the processed ginseng; Step 2, Slicing: Slice the processed ginseng into slices with a thickness of 1.5-3.0 mm to obtain ginseng slices; Step 3: Steaming: Place the ginseng slices in a steamer and steam for 5-10 minutes until the tissue softens to obtain steamed ginseng slices; Step 4, Honey Soaking: Mix the steamed ginseng slices with honey liquid and soak them in honey under vacuum pulsation conditions to obtain honey-soaked ginseng slices. Step 5: Drying: After soaking in honey, drain the honey liquid from the surface of the ginseng slices, place them in a drying tray, and put them in a vacuum freeze dryer for freeze drying.

2. The method for preparing ginseng honey slices with anti-fatigue and immune-enhancing functions according to claim 1, characterized in that, In step one, the ginseng is any one of fresh ginseng, sun-dried ginseng, and ginseng slices.

3. The method for preparing ginseng honey slices with anti-fatigue and immune-enhancing functions according to claim 1, characterized in that, In step four, the weight ratio of the steamed ginseng slices to the honey liquid is 1:5~8.

4. The method for preparing ginseng honey slices with anti-fatigue and immune-enhancing functions according to claim 1, characterized in that, In step four, the honey liquid is prepared by placing honey in a heating pot at 116~118℃ and stirring until uniform light yellow fine bubbles appear. Then, the honey is mixed with boiling water to obtain the honey liquid.

5. The method for preparing ginseng honey slices with anti-fatigue and immune-enhancing functions according to claim 4, characterized in that, The weight ratio of honey to boiling water is 5~8:2~5.

6. The method for preparing ginseng honey slices with anti-fatigue and immune-enhancing functions according to claim 1, characterized in that, The specific conditions for the honey soaking step are as follows: the plate temperature is 50-60℃, the lower limit of vacuum is 4-10kPa, the upper limit of vacuum is atmospheric pressure, the pulsation ratio is 3-5min:10-15min, and the number of pulsations is 15-20 times.

7. The method for preparing ginseng honey slices with anti-fatigue and immune-enhancing functions according to claim 6, characterized in that, The gas introduced during the pulsation process is nitrogen.

8. The method for preparing ginseng honey slices with anti-fatigue and immune-enhancing functions according to claim 1, characterized in that, The specific operation of the vacuum freeze-drying is as follows: the temperature of the plate is lowered to below -45℃, the honey-soaked ginseng slices are placed in the drying tray and placed on the plate, the vacuum is drawn until the pressure inside the drying chamber is 1000Pa, and the vacuum freeze-drying is carried out after vacuum pre-freezing for 2 to 3 hours.

9. The method for preparing ginseng honey slices with anti-fatigue and immune-enhancing functions according to claim 1, characterized in that, The tray used in the honey soaking process in step four is a stainless steel tray with a depth of 5-7 cm.

10. A ginseng honey slice prepared by the preparation method according to any one of claims 1 to 9.

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