Ginseng product with uniform impregnation liquid permeation and preparation method thereof

Abstract

The invention provides a ginseng product with uniform impregnation liquid permeation and a preparation method thereof. The preparation method comprises the following steps: performing plasma treatment on fresh ginseng, steaming to obtain cooked ginseng, and performing ultrasonic honey soaking treatment on the cooked ginseng. Wherein the plasma treatment is beneficial to the immersion of each component in the subsequent honey immersion treatment process, and ultrasonic waves are adopted for assistance during the honey immersion treatment, so that the immersion of each component into the ginseng can be further improved, and the problem of non-uniform honey immersion is avoided. Tests show that the impregnation liquid of the ginseng product permeates uniformly, and the sweetness of the ginseng product, the content of active ingredients of ginsenoside and the like are not obviously different from each other from the skin to the inside.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a ginseng product with uniform penetration of an immersion liquid 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 materials have emerged in an endless stream. For example, CN113397021A discloses an instant ginseng for strengthening the spleen and kidney and a preparation method thereof, which first steams the ginseng, then cooks the steamed ginseng in a mixed slurry consisting of white sugar, honey and a thick paste extracted from traditional Chinese medicine, and then dries the obtained ginseng to obtain the instant ginseng.

[0003] However, the above prior art uses the whole ginseng. When the steamed ginseng is boiled in a mixed slurry consisting of white sugar, honey and a thick paste extracted from traditional Chinese medicine to make honey, the honey soaking will be uneven, for example, the amount of honey soaking will decrease from the epidermis to the inside. Summary of the invention

[0004] In view of this, the object of the present invention is to provide a ginseng product with uniform penetration of the impregnation liquid and a preparation method thereof, wherein the ginseng product has no obvious difference in sweetness, active ingredients, etc. from the epidermis to the inside.

[0005] To achieve this object, the present invention adopts the following technical solutions: In a first aspect, the present invention provides a method for preparing a ginseng product with uniform penetration of an impregnation liquid, comprising the following steps: S1: After the fresh ginseng is treated with plasma, it is steamed to obtain cooked ginseng; S2: subjecting the cooked ginseng to ultrasonic honey soaking in an impregnation solution consisting of honey and a thick paste extracted from traditional Chinese medicine, drying, and packaging to obtain a ginseng product.

[0006] Preferably, the plasma treatment time is 10 to 30 s.

[0007] Preferably, the steaming time is 85-95° C., and the steaming time is 1-3 h.

[0008] Preferably, the temperature of the ultrasonic honey soaking treatment is 35-55° C., the frequency is 10-15 KHz, and the time is 10-50 min.

[0009] Preferably, the active ingredient of the thick paste extracted from traditional Chinese medicine is Poria cocos.

[0010] Preferably, the mass ratio of the cooked ginseng, honey and Poria cocos is 8:(8-12):(1.5-3).

[0011] Preferably, the mass ratio of the cooked ginseng, honey and Poria cocos is 8:(9-10):(2-2.5).

[0012] Preferably, the drying temperature is 50-80° C., and the drying time is 3-6 h.

[0013] Preferably, the fresh ginseng is pretreated.

[0014] Preferably, the pretreatment is: washing the ginseng, removing the branch roots, whiskers and rhizomes, and obtaining the main root.

[0015] In a second aspect, the present invention provides a ginseng product prepared according to the above preparation method and having the soaking liquid evenly permeated.

[0016] Compared with the prior art, the present invention has the following beneficial effects: The present invention provides a method for preparing ginseng products, wherein the method firstly treats fresh ginseng with plasma, steams it to obtain cooked ginseng, and then treats the cooked ginseng with ultrasonic honey soaking. The plasma treatment and steaming treatment are beneficial to the infiltration of various components in the subsequent honey soaking treatment, and the use of ultrasonic waves to assist in the honey soaking can further improve the infiltration of various components into the ginseng, thereby avoiding the problem of uneven honey soaking.

[0017] The test showed that the ginseng product soaking liquid of the present invention penetrated relatively evenly, and there was no significant difference in the sweetness of the ginseng product and the content of the active ingredient of ginsenoside from the epidermis to the inside. DETAILED DESCRIPTION

[0018] 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.

[0019] In view of the problem of uneven ginseng honey soaking in the prior art, the present invention provides a method for preparing a ginseng product with uniform penetration of the soaking liquid, comprising the following steps: S1: After the fresh ginseng is treated with plasma, it is steamed to obtain cooked ginseng; S2: subjecting the cooked ginseng to ultrasonic honey soaking in an impregnation solution consisting of honey and a thick paste extracted from traditional Chinese medicine, drying, and packaging to obtain a ginseng product.

[0020] In the present invention, the fresh ginseng is preferably pretreated before being treated with plasma.

[0021] In the present invention, the pretreatment is as follows: 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.

[0022] After the pretreatment, according to the present invention, the fresh ginseng is subjected to plasma treatment. In the present invention, the purpose of the plasma treatment is to facilitate the uniform immersion of each component into the ginseng during the subsequent honey soaking process. The plasma treatment can be carried out in a manner well known to those skilled in the art. In the present invention, the plasma treatment time is preferably 10 to 30 seconds, more preferably 15 to 25 seconds.

[0023] It should be noted that if the plasma treatment is not performed and the cooked ginseng is directly subjected to ultrasonic honey soaking treatment, the soaking liquid cannot achieve the purpose of uniform penetration, which leads to a large difference in the sweetness of the outer skin and core of the ginseng product and the content of ginsenosides. Therefore, the present invention preferably first performs plasma treatment and then performs subsequent ultrasonic honey soaking treatment.

[0024] After the plasma treatment is completed, the ginseng is steamed according to the present invention to obtain the cooked ginseng. Similarly, the steaming can facilitate the uniform infiltration of various components in the subsequent honey soaking process.

[0025] The present invention has no particular limitation on the steaming method, and the steaming may be carried out according to methods well known to those skilled in the art.

[0026] Specifically, in some embodiments of the present invention, the plasma-treated fresh ginseng is placed in an electric heating steamer for steaming to obtain cooked ginseng. The steaming time is 85-95° C., preferably 88-90° C.; the steaming time is 1-3 h, preferably 1.5-2.5 h.

[0027] After the cooked ginseng is obtained, it is soaked in honey according to the present invention. In the present invention, the honey soaking treatment is preferably ultrasonic honey soaking treatment, wherein the temperature of the ultrasonic honey soaking treatment is 35-55°C, preferably the frequency is 10-15 KHz, and the time is 10-50 min.

[0028] In the present invention, it is preferred that cooked ginseng is subjected to ultrasonic honey soaking treatment in an impregnation solution consisting of honey and a thick paste extracted from traditional Chinese medicine. The active ingredient of the thick paste extracted from traditional Chinese medicine is Poria cocos. There is no particular restriction on the sources of the honey and Poria cocos, and they can be general commercial products. In the present invention, the mass ratio of the cooked ginseng, honey and Poria cocos is 8:(8-12):(1.5-3), preferably 8:(9-10):(2-2.5).

[0029] In some specific embodiments of the present invention, the preferred infusion solution includes 1000 parts by weight of honey, 200 parts by weight of Poria cocos and water; and the amount of cooked ginseng is 800 parts by weight.

[0030] After the ultrasonic honey soaking treatment is completed, according to the present invention, the ginseng is preferably dried.

[0031] In some embodiments of the present invention, the ginseng soaked in honey is preferably evenly dispersed in a cooking basket, placed in a hot air circulation oven, and dried at 50-80° C. for 3-6 h, preferably at 55-70° C. for 4-5.5 h.

[0032] Finally, the dried ginseng is packaged and divided into 1 piece / bag to obtain the finished product.

[0033] The preparation method provided by the present invention has simple steps. After plasma treatment, ultrasonic honey soaking treatment is performed to obtain a ginseng product with uniform soaking liquid. After testing, the ginseng product has no obvious difference in sweetness and the content of active ingredients of ginsenosides from the epidermis to the inside. It can be seen that the preparation method provided by the present invention can achieve excellent results, has great practical significance, and provides a more stable basis for the broad application of ginseng.

[0034] 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.

[0035] Example 1

[0036] 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; Fresh ginseng steaming steps: fresh ginseng is subjected to plasma treatment at room temperature for 10 s, and then placed in an electric heating steam cabinet at a temperature of 85°C for 2 h to obtain cooked ginseng; Honey soaking treatment: ultrasonic honey soaking treatment is performed on the cooked ginseng in an soaking liquid composed of honey and a thick paste of Chinese medicine extract; wherein the soaking liquid includes 1000 parts by weight of honey, 200 parts by weight of Poria cocos and water; the amount of cooked ginseng used is 800 parts by weight; the ultrasonic honey soaking temperature is 55°C, the frequency is 13 KHz, and the time is 30 min; Drying step: evenly spread the cooked ginseng in a cooking basket and dry it in a hot air circulation oven at 50°C for 6 hours; Packaging steps: pack the dried ginseng into 1 piece / bag to obtain the finished product.

[0037] Example 2

[0038] 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; Fresh ginseng steaming steps: fresh ginseng is subjected to plasma treatment at room temperature for 20 seconds, and then placed in an electric heating steam cabinet at a temperature of 85°C for 2 hours to obtain cooked ginseng; Honey soaking treatment: ultrasonic honey soaking treatment is performed on the cooked ginseng in an soaking liquid composed of honey and a thick paste of Chinese medicine extract; wherein the soaking liquid includes 1000 parts by weight of honey, 200 parts by weight of Poria cocos and water; the amount of cooked ginseng used is 800 parts by weight; the ultrasonic honey soaking temperature is 35°C, the frequency is 15 KHz, and the time is 25 min; Drying step: evenly spread the cooked ginseng in a cooking basket and dry it in a hot air circulation oven at 70°C for 4 hours; Packaging steps: pack the dried ginseng into 1 piece / bag to obtain the finished product.

[0039] Example 3

[0040] 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; Fresh ginseng steaming steps: fresh ginseng is subjected to plasma treatment at room temperature for 30 seconds, and then placed in an electric heating steam cabinet at a temperature of 85°C for 2 hours to obtain cooked ginseng; Honey soaking treatment: ultrasonic honey soaking treatment is performed on the cooked ginseng in an soaking liquid composed of honey and a thick paste of Chinese medicine extract; wherein the soaking liquid includes 1000 parts by weight of honey, 200 parts by weight of Poria cocos and water; the amount of cooked ginseng is 800 parts by weight; the ultrasonic honey soaking temperature is 55°C, the frequency is 10 KHz, and the time is 20 min; Drying step: evenly spread the cooked ginseng in a cooking basket and dry it in a hot air circulation oven at 80°C for 3 h; Packaging steps: pack the dried ginseng into 1 piece / bag to obtain the finished product.

[0041] Performance Testing The electronic tongue technology was used to measure the sweetness data of the outer skin and core of the ginseng products of Examples 1 to 3. The results are shown in Table 1 below: Table 1

[0042] The ginsenoside content of the ginseng products of Examples 1 to 3 was measured in the outer skin and the core. The results are shown in Table 2 below: Table 2

[0043] It can be seen from the data in Table 1 and Table 2 that the ginseng products prepared by the preparation method provided by the present invention have no obvious difference in sweetness and ginsenoside content from the outside to the inside, indicating that the preparation method of the present invention can obtain ginseng products with uniform penetration of the impregnation liquid.

[0044] 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 ginseng product with uniform penetration of an impregnation liquid, characterized in that: The following steps are involved: S1: After the fresh ginseng is treated with plasma, it is steamed to obtain cooked ginseng; S2: subjecting the cooked ginseng to ultrasonic honey soaking in an impregnation solution consisting of honey and a thick paste extracted from traditional Chinese medicine, drying, and packaging to obtain a ginseng product.

2. The preparation method according to claim 1, characterized in that: The plasma treatment time is 10 to 30 s.

3. The preparation method according to claim 1 or 2, characterized in that: The steaming time is 85-95° C., and the steaming time is 1-3 h.

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

5. The preparation method according to any one of claims 1 to 4, characterized in that The active ingredient of the thick paste extracted from traditional Chinese medicine is Poria cocos.

6. The preparation method according to claim 5, characterized in that: The mass ratio of the cooked ginseng, honey and Poria cocos is 8:(8-12):(1.5-3).

7. The preparation method according to claim 6, characterized in that: The mass ratio of the cooked ginseng, honey and Poria cocos is 8:(9-10):(2-2.5).

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

9. The preparation method according to any one of claims 1 to 8, characterized in that The fresh ginseng is pretreated; The pretreatment is as follows: washing the ginseng, removing the branch roots, whiskers and rhizome, and obtaining the main root.

10. A ginseng product prepared by the method according to any one of claims 1 to 9 with the impregnation liquid being uniformly permeated.

Images