A deer blood ginseng tablet and a preparation method thereof

Abstract

The present application belongs to the technical field of ginseng tablet preparation, and particularly relates to a deer blood ginseng tablet and a preparation method thereof. The present application sets a microporous structure on the ginseng tablet, and soaks the ginseng tablet in a deer blood compound with specific components, thereby promoting the deer blood compound to fully penetrate into the ginseng tablet. This is not only conducive to improving the texture characteristics of the ginseng tablet, improving the palatability of ginseng, and enriching the types of saponins, but also conducive to the improvement of the health care efficacy of ginseng. By repeatedly softening the ginseng tablet and spraying lactic acid bacteria, the polysaccharides in the ginseng tablet are converted into monosaccharides, which is more conducive to the softening of the ginseng tablet and the improvement of the palatability of the product. Experiments show that the deer blood ginseng tablet after the fusion of deer blood and ginseng not only retains the initial active ingredients of deer blood and ginseng, but also further stimulates the health care efficacy of deer blood and ginseng, that is, the active ingredients of the two can not only complement each other, but also synergistically enhance the palatability of the deer blood ginseng tablet, so that the nutrients are more comprehensive.

Description

Technical Field

[0001] This invention belongs to the technical field of ginseng slice preparation, specifically relating to a deer blood ginseng slice and its preparation method. Background Technology

[0002] Ginseng is the dried root of the ginseng plant (Panax ginseng), belonging to the Araliaceae family. The root contains saponins, ginsenosides, volatile oils, phytosterols, vitamins, and more. Its main active ingredient is ginsenoside, which has extremely high medicinal and health-promoting value, especially in enhancing immunity, replenishing vital energy, promoting body fluid production, and calming the mind.

[0003] Because ginseng has a unique flavor and unpleasant texture, current techniques often involve slicing it into honey slices for consumption. For example, Chinese Patent CN 102018739 B discloses a method for producing honey slices of ginseng or American ginseng, which involves soaking ginseng slices in a sugar solution to improve the taste. However, this method results in a significant loss of saponins in the ginseng, hindering the full release of its health benefits.

[0004] Deer blood, the blood of the sika deer (Cervus nippon) and red deer (Cervus laphus alashanicus), is widely recognized as a valuable traditional Chinese medicine in both medicinal and functional food applications. Furthermore, due to its numerous active ingredients, deer blood exhibits certain therapeutic effects in treating blood diseases, tumors, improving anemia, regulating immunity, combating fatigue, and improving sexual function. In recent years, with increasing attention and emphasis on pure, natural, and novel health foods without side effects, research and development of deer blood products have deepened, and the medicinal and health benefits of deer blood have become increasingly well-known. However, there are currently no reports of combining deer blood with ginseng to enhance the taste and nutritional components of ginseng. Summary of the Invention

[0005] The purpose of this invention is to provide a deer blood ginseng slice and its preparation method, which is beneficial to improving the textural characteristics of ginseng slices, enhancing the palatability of ginseng, enriching the types of saponins, and improving its health benefits.

[0006] To achieve the above objectives, the present invention provides the following technical solution:

[0007] This invention provides a method for preparing deer blood ginseng slices, comprising the following steps:

[0008] Perforation is made in ginseng slices to obtain ginseng slices with micropores;

[0009] The ginseng slices with micropores were ultrasonically soaked using a deer blood compound to obtain soaked ginseng slices;

[0010] The soaked ginseng slices are steamed and dried at least 3 times to soften them, and lactic acid bacteria are sprayed during the steaming and drying process to obtain the deer blood ginseng slices.

[0011] The deer blood complex uses a mixture of deer blood and wine as a solvent, and also includes honey at a volume concentration of 20%, wolfberry puree at a volume concentration of 10% to 30%, and chitosan oligosaccharide at a volume concentration of 0.01 wt.% to 0.05 wt.%.

[0012] The volume ratio of deer blood to wine in the mixture is 1:1 to 8.

[0013] Preferably, the diameter of the micropore is 0.5 to 2 nm.

[0014] Preferably, the diameter of the ginseng slice is 1-2 cm; the thickness of the ginseng slice is 0.5-2 mm; and the number of micropores on the ginseng slice is 20-50 per slice.

[0015] Preferably, the effective viable count of the lactic acid bacteria is 10. 10 ~10 12 cfu / mL.

[0016] Preferably, during the steaming and drying softening process, the moisture content of the ginseng slices is 30% to 40%.

[0017] After the final steaming and drying to soften the ginseng slices, the moisture content is 18%–20%.

[0018] Preferably, the ultrasonic immersion time is 5 to 10 hours; the ultrasonic immersion temperature is 40 to 60°C.

[0019] Preferably, the steaming and drying softening process includes: sequentially steaming, drying, cooling, spraying with lactic acid bacteria, and drying to soften the ginseng slices;

[0020] The steaming time is 5 to 8 minutes.

[0021] Preferably, the drying and softening time is 5-7 days; the drying and softening temperature is 25-28℃.

[0022] The drying temperature is 40–50°C; the drying time is 15–30 minutes.

[0023] Preferably, the preparation method further includes: slicing the cleaned ginseng to obtain ginseng slices;

[0024] The ginseng mentioned is forest-grown ginseng that has been cultivated for 5 to 6 years.

[0025] The total saponin content of the deer blood ginseng slices prepared by the preparation method described above is ≥8%, the ginsenoside Rg1 content of the deer blood ginseng slices is ≥1.1μg / g, the ginsenoside Rb1 content of the deer blood ginseng slices is ≥6.1μg / g, and the ginsenoside Re content of the deer blood ginseng slices is ≥4.0μg / g.

[0026] Beneficial effects:

[0027] This invention provides a method for preparing deer blood ginseng slices, comprising the following steps: punching holes in ginseng slices to obtain ginseng slices with micropores; ultrasonically soaking the ginseng slices with micropores using a deer blood complex to obtain soaked ginseng slices; steaming and drying the soaked ginseng slices to soften them at least three times, and spraying lactic acid bacteria during the steaming and drying process to obtain the deer blood ginseng slices; the deer blood complex uses a mixture of deer blood and wine as a solvent, and also includes honey with a volume concentration of 20%, wolfberry pulp with a volume concentration of 10% to 30%, and chitosan oligosaccharide with a volume concentration of 0.01 wt.% to 0.05 wt.%; the volume ratio of deer blood to wine in the mixture of deer blood and wine is 1:1 to 8. This invention, by creating a microporous structure on ginseng slices and soaking them in a deer blood complex of specific components, facilitates the full penetration of the deer blood complex into the ginseng slices, improving not only the taste but also stimulating the full release of nutrients. Multiple steaming and drying processes soften the ginseng slices, with the application of lactic acid bacteria during this process, promote the conversion of polysaccharides into monosaccharides, further enhancing softening and improving palatability. Furthermore, the deer blood ginseng slices obtained by fusing deer blood and ginseng not only retain the initial active ingredients of both but also, due to the fusion of their active ingredients, further enhance their health benefits. In other words, the active ingredients of both not only complement each other but also synergistically enhance the taste and active ingredients of the deer blood ginseng slices. Attached Figure Description

[0028] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the accompanying drawings used in the embodiments will be briefly described below.

[0029] Figure 1 This is a flowchart of the preparation of deer blood ginseng slices in Example 1. Detailed Implementation

[0030] This invention provides a method for preparing deer blood ginseng slices, characterized by the following steps: punching holes in ginseng slices to obtain ginseng slices with micropores; ultrasonically soaking the micropore-bearing ginseng slices with a deer blood complex to obtain soaked ginseng slices; steaming and drying the soaked ginseng slices to soften them at least three times, and spraying lactic acid bacteria during the steaming and drying process to obtain the deer blood ginseng slices; the deer blood complex uses a mixture of deer blood and wine as a solvent, and also includes honey with a volume concentration of 20%, wolfberry pulp with a volume concentration of 10% to 30%, and chitosan oligosaccharide with a volume concentration of 0.01 wt.% to 0.05 wt.%; the volume ratio of deer blood to wine in the mixture of deer blood and wine is 1:1 to 8.

[0031] Unless otherwise specified, all materials and equipment used in this invention are conventionally purchased.

[0032] The present invention preferably involves washing the ginseng to obtain clean ginseng. In this invention, the ginseng variety preferably includes forest-grown ginseng, more preferably forest-grown ginseng with a cultivation period of ≥5 years; the washing method has no special requirements, as long as it is clean.

[0033] After obtaining the cleaned ginseng, the present invention preferably slices the cleaned ginseng to obtain ginseng slices. In the present invention, there are no special requirements for the slicing method or equipment; techniques well known in the art can be used. The diameter of the ginseng slices is preferably 1-2 cm, more preferably 1.5 cm; the thickness of the ginseng slices is preferably 0.5-2 mm, more preferably 1 mm. This facilitates the full penetration of the deer blood mixture into the ginseng slices and makes the ginseng slices convenient to consume.

[0034] After obtaining the ginseng slices, the present invention perforates the ginseng slices to obtain ginseng slices with micropores. In this invention, the perforation method and equipment are not particularly required; techniques well-known in the art can be used. The diameter of the micropores is preferably 0.5–2 nm, more preferably 1 nm. The number of micropores on the ginseng slices is preferably 20–50 per slice, more preferably 50 per slice. By setting the microporous structure, it is beneficial for the subsequent deer blood complex to fully penetrate into the ginseng slices.

[0035] The present invention preferably prepares a deer blood complex to obtain a deer blood complex. In the present invention, the deer blood complex uses a mixture of deer blood and wine as a solvent, and further includes honey with a volume concentration of 20%, wolfberry pulp with a volume concentration of 10% to 30%, and chitosan oligosaccharide with a volume concentration of 0.01 wt.% to 0.05 wt.%; the volume ratio of deer blood to wine in the mixture of deer blood and wine is 1:1 to 8.

[0036] In this invention, the volume ratio of deer blood to wine in the mixture is preferably 1:1 to 8; more preferably 1:1, 1:5, or 1:8; the wine preferably includes grain-brewed wine with an alcohol content of 38 to 53% vol, more preferably 46% vol; adding wine can not only solve the problem of deer blood coagulation, but also help to mask the fishy smell of deer blood, and further improve the taste of ginseng slices.

[0037] The deer blood complex of the present invention also includes honey at 10-30% of the solvent volume, more preferably 20%; adding honey is beneficial for adjusting the flavor of ginseng slices.

[0038] The deer blood complex of the present invention further includes 10% to 30% by volume of wolfberry pulp, more preferably 20%; the preparation method of the wolfberry pulp preferably includes mixing washed wolfberries with water and crushing and pressing; the wolfberries preferably include fresh wolfberries; the mass ratio of wolfberries to water is 1:1 to 5, more preferably 1:3; there are no special requirements for the crushing and pressing method, as long as the wolfberries are completely crushed; since the wolfberry pulp contains carotene, thiamine, riboflavin, ascorbic acid and linoleic acid, it not only has the effects of improving eyesight, protecting the liver, nourishing the skin and anti-aging, but also fully stimulates the release of nutrients from ginseng slices, thereby increasing the nutrient content of ginseng slices.

[0039] The deer blood complex of this invention further includes chitosan oligosaccharide at a concentration of 0.01 wt.% to 0.05 wt.% of the solvent, more preferably 0.03 wt.%; the molecular weight of the chitosan oligosaccharide is preferably 1 kDa to 8 kDa, more preferably 2 kDa; the chitosan oligosaccharide not only has moisturizing and preservative effects, but also allows for the sustained release of nutrients from the ginseng slices. The method for preparing the deer blood complex of this invention has no special requirements; the key is that all raw materials are completely and evenly mixed.

[0040] After obtaining the ginseng slices with micropores and the deer blood complex, the present invention uses the deer blood complex to ultrasonically soak the ginseng slices with micropores to obtain soaked ginseng slices. In the present invention, there are no special requirements for the amount of deer blood complex used during soaking, as long as the ginseng slices are completely submerged; the ultrasonic soaking time is preferably 5-10 hours, more preferably 10 hours; the ultrasonic soaking temperature is preferably 40-60℃, more preferably 50℃; the ultrasonic soaking frequency is preferably 20-100kHz, more preferably 70kHz; ultrasonic soaking facilitates more thorough and uniform penetration of the deer blood complex into the ginseng slices, and can effectively inhibit the contamination of environmental microorganisms.

[0041] To obtain the soaked ginseng slices, the present invention steams and dries the soaked ginseng slices at least three times to soften them, thereby obtaining the deer blood ginseng slices; each steaming and drying softening process includes: sequentially steaming, drying, cooling, spraying with lactic acid bacteria, and drying to soften the ginseng slices.

[0042] In this invention, the soaked ginseng slices are preferably steamed to obtain steamed ginseng slices. In this invention, the steaming time is preferably 5 to 8 minutes, more preferably 8 minutes; the steaming method and equipment do not have special requirements, and techniques well known in the art can be used.

[0043] After obtaining the steamed ginseng slices, the present invention preferably dries the steamed ginseng slices to obtain dried ginseng slices. In the present invention, the drying temperature is preferably 40-50℃, more preferably 45℃; the drying time is preferably 15-30 min, more preferably 30 min.

[0044] After obtaining the dried ginseng slices, the present invention preferably cools the dried ginseng slices to obtain cooled ginseng slices. In the present invention, the cooling temperature is preferably 15-20°C, more preferably 15°C.

[0045] To obtain the cooled ginseng slices, the present invention preferably involves spraying lactic acid bacteria onto the cooled ginseng slices and then drying them to soften them, thereby obtaining softened ginseng slices. In the present invention, the lactic acid bacteria preferably include a lactic acid bacteria solution, and the effective viable count of the lactic acid bacteria solution is preferably 10. 10 ~10 12 cfu / mL, more preferably 10 12 The concentration of cfu / mL; the preparation method of the lactic acid bacteria solution has no special requirements and can be any method well known in the art; the number of times the lactic acid bacteria are sprayed is preferably 2 to 3 times, more preferably 3 times; the amount of lactic acid bacteria sprayed is not special, and the standard is to completely wet the surface of the ginseng slices; the drying and softening time is preferably 5 to 7 days, more preferably 7 days; the drying and softening temperature is preferably 25 to 28℃, more preferably 28℃. This invention, by repeatedly softening the ginseng slices and spraying them with lactic acid bacteria, facilitates the conversion of polysaccharides in the ginseng slices into monosaccharides, further promotes the softening of the ginseng slices, and increases the palatability of the product.

[0046] After obtaining the softened ginseng slices, the present invention preferably performs a second steaming and drying softening process to obtain deer blood ginseng slices. The method of the second steaming and drying softening is the same as that described above, and will not be repeated here. The number of times the second steaming and drying softening is performed is preferably at least 2 times, with the total number of steaming and drying softening in the entire process being at least 3 times, more preferably 3 to 9 times, and more preferably 6 times. During each steaming and drying softening process, the moisture content of the ginseng slices is preferably 30% to 40%, more preferably 40%. The deer blood ginseng slices obtained after multiple steaming and drying softening processes maintain a moisture content of 18% to 20%, resulting in a better taste.

[0047] After obtaining the deer blood ginseng slices, the present invention preferably vacuum-packs them. In this invention, the material for the vacuum packaging is preferably a transparent bag, and the vacuum packaging method has no special requirements; techniques well-known in the art can be used. Vacuum packaging helps maintain the integrity of the deer blood ginseng slices and reduces the loss of ginsenosides, thus preserving the activity of functional components.

[0048] This invention also provides deer blood ginseng slices prepared by the preparation method described in the above technical solution. Experiments have shown that the total saponin content in the deer blood ginseng slices prepared by this invention is ≥8%; the sensory score is as high as 95 points.

[0049] To further illustrate the present invention, the following detailed description of a deer blood ginseng slice and its preparation method provided by the present invention is provided in conjunction with the accompanying drawings and embodiments, but these descriptions should not be construed as limiting the scope of protection of the present invention.

[0050] Example 1

[0051] A method for preparing deer blood ginseng slices, comprising the following steps:

[0052] (1) Preparation of deer blood complex: Deer blood and wine were mixed in a volume ratio of 1:1 to obtain a solvent. The wine was 38% vol grain-brewed wine. 20% of the solvent volume of honey, 20% of wolfberry pulp, and 0.03% chitosan oligosaccharide (molecular weight of 2 kDa) were added.

[0053] (2) Select forest ginseng that is over five years old, clean it, and then slice it to obtain ginseng slices with a diameter of 1-2 cm and a thickness of 0.5-2 mm. Then, laser-drill micropores into the ginseng slices (the diameter of the micropores is 1 nm), and the density of the micropores is 50 micropores per ginseng slice to obtain ginseng slices with micropores.

[0054] (3) Steaming and drying to soften: The ginseng slices with micropores from step (2) are ultrasonically soaked in the deer blood complex from step (1) for 10 hours in deer blood at a water bath temperature of 50°C. Then, they are steamed for 10 minutes, placed in a forced-air drying oven at 45°C for 30 minutes, and cooled at 15°C. Finally, lactic acid bacteria solution (effective viable count of 10) is sprayed onto the surface of the ginseng slices. 12 The ginseng slices were thoroughly wetted with steam (cfu / mL) and then dried to soften (7 days at 28℃). During the drying process, the moisture content of the ginseng slices was between 30% and 40%. The drying and softening process was repeated 6 times to obtain deer blood ginseng slices, at which point the moisture content of the deer blood ginseng slices was between 18% and 20%. Then, they were vacuum-packed in transparent bags.

[0055] Example 2

[0056] The difference from Example 1 is that in step (1), deer blood and wine are mixed in a volume ratio of 1:5 to obtain a solvent.

[0057] Example 3

[0058] The difference from Example 1 is that the wine in step (1) is a 53% vol grain-brewed wine.

[0059] Example 4

[0060] The difference from Example 1 is that the steaming and drying process in step (3) is repeated 3 times.

[0061] Comparative Example 1

[0062] The difference from Example 1 is that honey is omitted in step (1).

[0063] Comparative Example 2

[0064] The difference from Example 1 is that the wolfberry juice is omitted in step (1).

[0065] Comparative Example 3

[0066] The difference from Example 1 is that chitosan oligosaccharide is omitted in step (1).

[0067] Comparative Example 4

[0068] The difference from Example 1 is that the step of setting micropores with laser is omitted in step (2), and the reference piece is directly subjected to step (3).

[0069] Comparative Example 5

[0070] The difference from Example 1 is that the application of lactic acid bacteria solution is omitted in step (3).

[0071] Comparative Example 6

[0072] The difference from Example 1 is that in step (3), the steaming and drying process is repeated only once.

[0073] Sensory evaluations were conducted on the deer blood ginseng slices prepared in Examples 1-4 and Comparative Examples 1-6. The sensory scoring criteria are shown in Table 1, and the specific results are shown in Table 2.

[0074] Table 1 Sensory Evaluation Criteria for Deer Blood Ginseng Slices

[0075]

[0076] Table 2 Sensory scores of deer blood ginseng slices under different treatments

[0077]

[0078]

[0079] As shown in Tables 1 and 2, the deer blood ginseng slices prepared by this invention have a uniform reddish-brown color, uniform size, moderate sweetness, smooth surface, and a characteristic ginseng flavor, without the fishy smell of deer blood, mold spots, or other off-odors. Compared to the comparative example, the deer blood ginseng slices prepared by this invention have significant advantages in taste, flavor, and texture, and can maintain the nutritional value and taste of deer blood and ginseng, thus achieving a higher sensory evaluation.

[0080] The beneficial substance content of the deer blood ginseng slices prepared in Examples 1-4 and Comparative Examples 1-6 was detected, and the specific results are shown in Table 3.

[0081] Table 3. Detection of beneficial substance content in deer blood ginseng slices under different treatments.

[0082]

[0083] As shown in Table 3, the main active components of ginseng, such as Rg1, Rb1, and Re, which exert their pharmacological effects, in the ginsenosides prepared by this invention remain essentially unchanged. The method of soaking the ginseng slices in the deer blood complex of this invention, while maintaining the nutritional components of ginseng and deer blood, can improve the antioxidant activity of the ginseng slices and remove some of the dryness of the ginseng. Furthermore, it makes the ginseng slices slightly sweet, with a slightly chewy texture, low moisture content, and maintains the appearance of brownish-red thin slices.

[0084] Table 4. Texture characteristics of deer blood ginseng slices under different treatments.

[0085]

[0086] As shown in Table 4, the ginseng deer blood slices (i.e., deer blood ginseng slices) prepared by this invention have good chewability and a certain degree of toughness. They have low adhesiveness and are not sticky to the teeth. They also have moderate hardness and can maintain the woody structure and growth texture of the ginseng slices themselves.

[0087] In summary, the deer blood ginseng slices prepared by this invention not only have high nutrient content, but also improve the textural characteristics of ginseng slices, enhance the palatability of ginseng, enrich the types of saponins, and are conducive to improving its health benefits.

[0088] Although the above embodiments have provided a detailed description of the present invention, they are only some embodiments of the present invention, and not all embodiments. People can obtain other embodiments based on these embodiments without creative effort, and these embodiments all fall within the protection scope of the present invention.

Claims

1. A method for preparing deer blood ginseng slices, characterized in that, Includes the following steps: Perforation is made in ginseng slices to obtain ginseng slices with micropores; The diameter of the micropore is 0.5~2nm; the diameter of the reference sheet is 1~2cm; the thickness of the reference sheet is 0.5~2mm; the number of micropores on the reference sheet is 20~50 per sheet; The ginseng slices with micropores were ultrasonically soaked using a deer blood compound to obtain soaked ginseng slices; The deer blood complex is prepared by the following method: deer blood and wine are mixed to obtain a solvent; 20% (v / v) honey, 20% (v / v) wolfberry puree, and 0.03 wt.% chitosan oligosaccharide are added to the solvent and mixed to obtain the deer blood complex; the volume ratio of deer blood to wine in the mixture is 1:1~8; the ultrasonic soaking time is 5~10 h; the ultrasonic soaking temperature is 40~60℃. The soaked ginseng slices are steamed and dried at least 3 times to soften them, and lactic acid bacteria are sprayed during the steaming and drying process to obtain the deer blood ginseng slices. The process of steaming and drying to soften the ginseng slices, and spraying lactic acid bacteria during the process, includes: sequentially steaming, drying, cooling, spraying with lactic acid bacteria, and drying to soften the ginseng slices; the steaming time is 5-8 minutes; during the drying to soften process, the moisture content of the ginseng slices is 30%-40%; after the final steaming and drying to soften, the moisture content of the deer blood ginseng slices is 18%-20%; the drying to soften time is 5-7 days; the drying to soften temperature is 25-28℃; the drying temperature is 40-50℃; and the drying time is 15-30 minutes. The effective viable count of the lactic acid bacteria is 10. 10 ~10 12 cfu / mL.

2. The preparation method according to claim 1, characterized in that, The preparation method further includes: slicing the cleaned ginseng to obtain ginseng slices; The ginseng mentioned is forest-grown ginseng that has been cultivated for 5-6 years.

3. The deer blood ginseng slices prepared by the preparation method according to claim 1 or 2, characterized in that, The total saponin content of the deer blood ginseng slices is ≥8%, the ginsenoside Rg1 content is ≥1.1μg / g, the ginsenoside Rb1 content is ≥6.1μg / g, and the ginsenoside Re content is ≥4.0μg / g.

Images