Ginseng product with low pesticide residue and preparation method thereof

Abstract

The invention provides a ginseng product with low pesticide residue and a preparation method thereof. According to the preparation method, after the cooked ginseng is subjected to dipping treatment in a bacterium solution containing bacillus subtilis, lactobacillus rhamnosus and lactobacillus, the bacillus subtilis, the lactobacillus rhamnosus and the lactobacillus can synergistically generate rich degrading enzymes to degrade residual pesticide in the cooked ginseng, so that the pesticide residue content is reduced. In addition, after the bacterial liquid dipping treatment is finished, the product is steamed, so that the degradation efficiency of the pesticide can be further improved.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and particularly relates to a ginseng product with low pesticide residue 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. Ginseng contains ginsenosides, alcohol, sugars and other ingredients, which have the effects of nourishing the five internal organs and calming the nerves.

[0003] In the process of ginseng cultivation, in order to prevent diseases and insect pests during the growth of ginseng, large doses of pesticides are generally used to increase the yield of ginseng. However, this measure usually leads to high pesticide residues in ginseng raw materials and their products, especially for whole ginseng. In addition, the phenomenon of pesticide residues in ginseng not only affects the sale of ginseng, but also has an adverse impact on the personal safety of consumers. Summary of the invention

[0004] In view of this, the object of the present invention is to provide a ginseng product with low pesticide residue and a preparation method thereof. The preparation method can effectively reduce the pesticide residue in the ginseng product.

[0005] To achieve this object, the present invention adopts the following technical solutions:

[0006] In a first aspect, the present invention provides a method for preparing a ginseng product with low pesticide residues, comprising the following steps:

[0007] The cooked ginseng is immersed in bacterial liquid and steamed to obtain a ginseng product with low pesticide residue.

[0008] Preferably, the bacterial solution comprises Bacillus subtilis, Lactobacillus rhamnosus and Lactobacillus in a mass ratio of 1:(5-10):(5-10).

[0009] Preferably, the mass ratio of Bacillus subtilis, Lactobacillus rhamnosus and Lactobacillus is 1:(5-10):(5-8).

[0010] Preferably, the immersion treatment time is 10 to 20 hours.

[0011] Preferably, the material-liquid ratio of the immersion treatment is 1 g: (10-30) mL.

[0012] Preferably, the immersion treatment is performed under ultrasonic conditions.

[0013] Preferably, the steaming treatment is carried out at 30-60° C. for 0.5-4 h.

[0014] Preferably, the cooked ginseng is obtained by steaming fresh ginseng.

[0015] Preferably, the steaming temperature is 85-95° C. and the steaming time is 1-3 hours.

[0016] Preferably, after the cooked ginseng is immersed in the bacterial solution, it is further immersed again.

[0017] Preferably, the re-immersion treatment is carried out in a mixed solution of cyclodextrin, maltodextrin and stevioside.

[0018] Preferably, the mass ratio of cyclodextrin, maltodextrin and stevioside is (1-5):(2-8):(5-10).

[0019] Preferably, the mass ratio of cyclodextrin, maltodextrin and stevioside is (2-4):(3-8):(5-8).

[0020] Preferably, the second immersion treatment lasts for 3 to 10 hours.

[0021] In a second aspect, the present invention further provides a ginseng product prepared according to the above preparation method, wherein the pesticide residue content in the ginseng product is less than 0.005.

[0022] Compared with the prior art, the present invention has the following beneficial effects:

[0023] The present invention provides a method for preparing a ginseng product with low pesticide residues. The method comprises the following steps: after the cooked ginseng is immersed in a bacterial solution including bacillus subtilis, lactobacillus rhamnosus and lactobacillus, the bacillus subtilis, lactobacillus rhamnosus and lactobacillus will synergistically produce abundant degradation enzymes to degrade the pesticides remaining in the cooked ginseng, thereby reducing the pesticide residue content. In addition, after the bacterial solution immersion treatment is completed, the product is steamed to further improve the degradation efficiency of the pesticides. DETAILED DESCRIPTION

[0024] 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.

[0025] The present invention provides a method for preparing a ginseng product with low pesticide residues, comprising the following steps:

[0026] The cooked ginseng is immersed in bacterial liquid and steamed to obtain a ginseng product with low pesticide residue.

[0027] In the present invention, the cooked ginseng is preferably obtained by steaming fresh ginseng. The steaming temperature is 85-95°C, preferably 88-90°C; the time is 1-3 hours, preferably 1.5-2.5 hours. The steaming is preferably carried out in an electric heating steam cabinet.

[0028] In some embodiments of the present invention, the fresh ginseng is preferably pretreated. The pretreatment includes the steps of washing and removing the branch roots. Specifically, the pretreatment is: washing the fresh ginseng with a ginseng washing machine, draining, and obtaining clean fresh ginseng; taking the clean fresh ginseng, removing the branch roots, whiskers and rhizomes, and obtaining the main root.

[0029] After obtaining the cooked ginseng, according to the present invention, the cooked ginseng is immersed in a bacterial solution. In the present invention, the bacterial solution includes Bacillus subtilis, Lactobacillus rhamnosus and Lactobacillus in a mass ratio of 1: (5-10): (5-10), and the mass ratio is preferably 1: (5-10): (5-8), such as 1: 5: 8, 1: 8: 8, 1: 10: 5, etc. The material-liquid ratio of the immersion treatment is 1g: (10-30) mL, such as 1g: 10mL, 1g: 15mL, 1g: 20mL, 1g: 25mL or 1g: 30mL, etc. The time of the immersion treatment is 10-20h, preferably 12-15h.

[0030] It should be noted that in the present invention, the above-mentioned Bacillus subtilis, Lactobacillus rhamnosus and Lactobacillus together as components of the bacterial liquid can play a synergistic role, and the three can produce abundant degradation enzymes, thereby achieving degradation of pesticides. If any of the three components is eliminated or replaced, the degradation efficiency of the pesticide will be adversely affected. Therefore, the present invention, after screening, specifically uses a combination of Bacillus subtilis, Lactobacillus rhamnosus and Lactobacillus as the main component of the bacterial liquid.

[0031] In some preferred embodiments of the present invention, in order to further improve the degradation effect of the enzyme produced in the bacterial solution on pesticides, the immersion treatment is carried out under ultrasonic conditions. The specific parameters of the ultrasonic conditions can be set according to means well known in the art.

[0032] In some preferred embodiments of the present invention, the soaking treatment in the bacterial solution preferably further comprises a second soaking treatment. The second soaking treatment is preferably carried out in a mixed solution of cyclodextrin, maltodextrin and stevioside, which can not only reduce the bitterness of ginseng, but also reduce the sugar content. In addition, this soaking treatment is also beneficial to the degradation of residual pesticides to a certain extent.

[0033] In some embodiments of the present invention, the mass ratio of cyclodextrin, maltodextrin and stevioside is (1-5): (2-8): (5-10), preferably (2-4): (3-8): (5-8), more preferably 3: 8: 5. The time of the second immersion treatment is 3-10 hours, preferably 5-8 hours.

[0034] According to the present invention, after the above-mentioned immersion treatment is completed, the obtained ginseng is further steamed. The steaming treatment is different from the steaming treatment when preparing cooked ginseng. This step is after the immersion treatment step in the bacterial liquid, which can further improve the degradation effect of pesticides. In this step, the steaming treatment time is 30 to 60°C, preferably 40 to 60°C; the time is 0.5 to 4 hours, preferably 1 to 3 hours.

[0035] In some embodiments of the present invention, considering the selling requirements of ginseng products, after the steaming process, the obtained ginseng products are preferably dried and packaged. The drying process is preferably carried out in a hot air circulation oven.

[0036] In summary, the present invention provides a method for preparing the above-mentioned ginseng product, wherein the method comprises soaking the cooked ginseng in a bacterial solution comprising Bacillus subtilis, Lactobacillus rhamnosus and Lactobacillus, wherein the Bacillus subtilis, Lactobacillus rhamnosus and Lactobacillus will synergistically produce abundant degradation enzymes to degrade the residual pesticides in the cooked ginseng, thereby reducing the pesticide residue content. In addition, after the bacterial solution soaking treatment is completed, the present invention further improves the degradation efficiency of the pesticide by steaming the product.

[0037] The present invention also provides a ginseng product prepared according to the preparation method. After testing, the content of agricultural residues in the ginseng product is less than 0.005.

[0038] 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.

[0039] Example 1

[0040] Wash the fresh ginseng with a ginseng washing machine and drain to obtain clean fresh ginseng; remove the branch roots, whiskers and rhizome of the clean fresh ginseng to obtain the main root;

[0041] Fresh ginseng steaming steps: put the fresh ginseng in an electric heating steamer at 85°C for 2 hours to obtain cooked ginseng;

[0042] The cooked ginseng was immersed in a bacterial solution for 10 hours under ultrasonic conditions, wherein the bacterial solution included Bacillus subtilis, Lactobacillus rhamnosus and Lactobacillus in a mass ratio of 1:5:10, and the solid-liquid ratio was 1 g:20 mL;

[0043] The sterilized cooked ginseng was immersed in a mixed solution of cyclodextrin, maltodextrin and stevioside in a mass ratio of 3:8:5 for 8 hours, and steamed again at 40°C for 3 hours to obtain a ginseng product.

[0044] Example 2

[0045] Wash the fresh ginseng with a ginseng washing machine and drain to obtain clean fresh ginseng; remove the branch roots, whiskers and rhizome of the clean fresh ginseng to obtain the main root;

[0046] Fresh ginseng steaming steps: put the fresh ginseng in an electric heating steamer at 85°C for 2 hours to obtain cooked ginseng;

[0047] The cooked ginseng was immersed in a bacterial solution for 15 hours under ultrasonic conditions, wherein the bacterial solution included Bacillus subtilis, Lactobacillus rhamnosus and Lactobacillus in a mass ratio of 1:8:8, and the solid-liquid ratio was 1 g:10 mL;

[0048] The sterilized cooked ginseng was immersed in a mixed solution of cyclodextrin, maltodextrin and stevioside in a mass ratio of 3:8:5 for 8 hours, and steamed again at 60°C for 1 hour to obtain a ginseng product.

[0049] Example 3

[0050] Wash the fresh ginseng with a ginseng washing machine and drain to obtain clean fresh ginseng; remove the branch roots, whiskers and rhizome of the clean fresh ginseng to obtain the main root;

[0051] Fresh ginseng steaming steps: put the fresh ginseng in an electric heating steamer at 85°C for 2 hours to obtain cooked ginseng;

[0052] The cooked ginseng was immersed in a bacterial solution for 20 hours under ultrasonic conditions, wherein the bacterial solution included Bacillus subtilis, Lactobacillus rhamnosus and Lactobacillus in a mass ratio of 1:10:5, and the solid-liquid ratio was 1 g:15 mL;

[0053] The sterilized cooked ginseng was immersed in a mixed solution of cyclodextrin, maltodextrin and stevioside in a mass ratio of 3:8:5 for 8 hours, and steamed again at 55°C for 2 hours to obtain a ginseng product.

[0054] Comparative Example 1

[0055] The difference from Example 1 is that the step of immersing in bacterial solution is omitted, and the other parameters and steps are consistent with Example 1.

[0056] According to the provisions of the "First Supplement to the 2015 Edition of the Chinese Pharmacopoeia", the pesticide residues in the ginseng products obtained above were determined. The results are shown in Table 1.

[0057] Table 1 Detection results of pesticide residues

[0058] project Fresh Ginseng Example 1 Example 2 Example 3 Comparative Example 1 Total 666 0.023 0.001 0.001 0.002 0.015 Total DDT 0.142 0.002 0.001 0.001 0.104 Pentachloronitrobenzene 2.135 0.003 0.001 0.001 1.962 Hexachlorobenzene 0.113 0.001 0.002 0.001 0.098 Heptachlor 0.067 0.001 0.001 0.002 0.055 Chlordane 0.045 0.003 0.001 0.001 0.037 Other pesticide residues 0.043 0.035 0.027 0.032 0.040

[0059] As can be seen from the data in Table 1, compared with fresh ginseng, the pesticide residue content in the ginseng products obtained in Examples 1 to 3 after processing the fresh ginseng according to the preparation method provided by the present invention is significantly reduced. However, in Comparative Example 1, due to the lack of the step of immersing in bacterial liquid, the pesticide residue content in the ginseng product obtained is only slightly reduced.

[0060] 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 low pesticide residue, characterized in that: The following steps are involved: The cooked ginseng is immersed in bacterial liquid and steamed to obtain a ginseng product with low pesticide residues. The bacterial liquid comprises bacillus subtilis, lactobacillus rhamnosus and lactobacillus in a mass ratio of 1:(5-10):(5-10).

2. The preparation method according to claim 1, characterized in that: The mass ratio of the Bacillus subtilis, Lactobacillus rhamnosus and Lactobacillus is 1:(5-10):(5-8).

3. The preparation method according to claim 1 or 2, characterized in that: The immersion treatment time is 10 to 20 hours; the material-liquid ratio of the immersion treatment is 1g: (10 to 30) mL; The immersion treatment is carried out under ultrasonic conditions.

4. The preparation method according to any one of claims 1 to 3, characterized in that The steaming treatment is carried out at 30-60° C. for 0.5-4 hours.

5. The preparation method according to any one of claims 1 to 4, characterized in that: The cooked ginseng is obtained by steaming fresh ginseng; The steaming temperature is 85-95° C. and the steaming time is 1-3 hours.

6. The preparation method according to any one of claims 1 to 5, characterized in that After the cooked ginseng is immersed in the bacterial solution, it also includes an immersion treatment again; The re-immersion treatment is carried out in a mixed solution of cyclodextrin, maltodextrin and stevioside.

7. The preparation method according to claim 6, characterized in that: The mass ratio of the cyclodextrin, maltodextrin and stevioside is (1-5):(2-8):(5-10).

8. The preparation method according to claim 7, characterized in that: The mass ratio of the cyclodextrin, maltodextrin and stevioside is (2-4):(3-8):(5-8).

9. The preparation method according to any one of claims 6 to 8, characterized in that The time for the second immersion treatment is 3 to 10 hours.

10. The ginseng product prepared by the method according to any one of claims 1 to 9, characterized in that: The content of agricultural residues in the ginseng product is less than 0.005.