Preparation method of honeydew instant ginseng powder

Abstract

The invention provides a preparation method of honeydew instant ginseng powder and belongs to the technical field of food processing.The preparation method of the honeydew instant ginseng powder comprises the steps that firstly, raw materials are prepared, specific raw materials are selected, ginseng is subjected to pretreatment such as cleaning, slicing, steaming, drying and smashing, honeydew blending comprises the steps that honey is heated and diluted, citric acid is added to adjust the pH value, and the honey is added to the honey; the preparation method comprises the following steps: mixing ginseng powder, maltodextrin and sodium carboxymethyl cellulose according to a ratio, adding honeydew to prepare a soft material, granulating, drying the granules, finishing the granules, crushing into powder, and finally sealing and packaging. The maltodextrin and the sodium carboxymethyl cellulose synergistically improve the solubility and the stability.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and particularly relates to a method for preparing honey instant ginseng powder. Background Art

[0002] As a traditional precious Chinese medicinal material, ginseng has a long history and wide application in the fields of health care and medicine. It is rich in ginsenosides, polysaccharides, volatile oils and other active ingredients, and has significant effects on improving immunity, regulating the nervous system, improving cardiovascular function, and resisting fatigue. However, traditional ways of eating ginseng, such as direct slicing, stewing or eating the whole root, have many limitations. When ginseng slices or whole roots are eaten directly, the release and absorption rate of its active ingredients is slow, and the human body's utilization rate of its active ingredients is relatively low, which cannot fully exert the health value of ginseng. Moreover, traditional ways of eating often have a bitter taste, which greatly affects consumers' acceptance and eating experience, especially for some people who have high requirements for taste, such as children and young people. In addition, the processing process of traditional ginseng products is relatively simple and lacks refined processing, resulting in uneven product quality and stability, which is difficult to meet the needs of modern consumers for high-quality and convenient health foods.

[0003] In order to solve the above problems, the present invention aims to provide a method for preparing honey instant ginseng powder. By pretreating ginseng, such as slicing, steaming, drying and crushing, the active ingredients in ginseng can be effectively activated, the bioavailability can be improved, and the taste can be improved. Honey, maltodextrin, sodium carboxymethyl cellulose and citric acid are rationally formulated to not only give the product a sweet and delicious taste, but also enhance the solubility and stability of the product by the synergistic effect of maltodextrin and sodium carboxymethyl cellulose, so that consumers can enjoy the health benefits of ginseng quickly and conveniently, and provide a new idea and method for the development and application of ginseng products to meet the market demand for high-quality, good-tasting and easily absorbed ginseng products. Summary of the invention

[0004] The purpose of the present invention is to provide a method for preparing honey instant ginseng powder, aiming to solve the problems existing in the traditional ginseng consumption method in the prior art, including slow release and absorption of active ingredients, low utilization rate, inability to fully exert health value, bitter taste, low consumer acceptance (especially for people with high taste requirements), etc. The present invention improves the bioavailability of ginseng active ingredients and improves the taste through specific pretreatment and reasonable blending of raw materials, making the product sweet and delicious, thereby increasing consumers' willingness to eat.

[0005] To achieve the above object, the present invention provides the following technical solutions:

[0006] A method for preparing honey instant ginseng powder, characterized in that it comprises the following steps:

[0007] S1. Raw material preparation: Ginseng, honey, maltodextrin, sodium carboxymethyl cellulose and citric acid are selected as raw materials. Ginseng needs to be washed to remove impurities. Honey is pure natural honey. Maltodextrin, sodium carboxymethyl cellulose and citric acid are all food-grade raw materials that meet relevant quality standards.

[0008] S2, ginseng pretreatment: cut the ginseng into thin slices, then steam, dry and crush them, the steaming temperature is 80-90°C, the steaming time is 2-3 hours, the drying temperature is 40-50°C, dry to a moisture content of 8%-10%, and then crush and pass through an 80-mesh sieve;

[0009] S3. Preparation of honey juice: heat the honey to 50-60°C to melt and dilute it, then add citric acid to adjust the pH value to 4.5-5.5, and stir evenly to obtain honey juice;

[0010] S4, mixing and granulating: the three raw materials are mixed evenly according to the mass ratio of ginseng powder: maltodextrin: sodium carboxymethyl cellulose = 5:3:1, and then the prepared honey is added under stirring to make a soft material. The moisture of the soft material is preferably such that it can be kneaded into a ball by hand and falls apart when lightly pressed. Finally, the soft material is granulated by an extrusion granulator to obtain a granular material with a diameter of 2-3 mm;

[0011] S5. Drying and granulation: Dry the granular material at a temperature of 50-60°C for 4-6 hours. Turn it over every hour during the drying process to ensure uniform drying. After drying to a moisture content of 5%-7%, perform granulation to remove unqualified particles that are too large, too small, or broken.

[0012] S6. Crushing and packaging: crush the whole ginseng particles to make them into fine granular powder that can pass through a 100-mesh sieve, and finally put the obtained new type of honey instant ginseng powder into sealed bags or sealed cans for sealed packaging, with a net content of 5-10 grams per bag (can).

[0013] As a preferred solution of the present invention, in the ginseng pretreatment step, the thickness of the ginseng slices is 2-3 mm.

[0014] As a preferred solution of the present invention, in the honey juice preparation step, the honey is heated to 50-60°C and the pH value is adjusted to 4.5-5.5.

[0015] As a preferred solution of the present invention, in the mixing and granulating step, the mass ratio of ginseng powder, maltodextrin and sodium carboxymethyl cellulose is 5:3:1, and the granulation diameter is 2-3 mm.

[0016] As a preferred solution of the present invention, in the drying and granulation step, the drying temperature is 50-60°C, the drying time is 4-6 hours, and the drying is performed until the moisture content is 5%-7%.

[0017] As a preferred solution of the present invention, in the crushing and packaging step, the crushed ginseng powder needs to pass through a 100-mesh sieve, and the net content of each bag (can) is 5-10 grams.

[0018] Compared with the prior art, the present invention has the following beneficial effects:

[0019] 1. In this scheme, through specific pretreatment steps, such as cutting ginseng into thin slices and steaming at 80-90°C for 2-3 hours, and then low-temperature drying and pulverizing, the active ingredients in ginseng can be effectively activated, its chemical structure can be changed, and the glycosidic bonds of some ginsenosides can be broken and converted into more easily absorbed secondary saponins, thereby improving the absorption and utilization efficiency of the effective ingredients of ginseng by the human body and better exerting the health care effect of ginseng;

[0020] Pure natural honey is used to prepare the honey juice, and combined with the effects of other ingredients, the product is given a sweet and delicious taste. At the same time, the appropriate amount of citric acid is added to adjust the sourness and sweetness of the product, making it taste more refreshing and pleasant, overcoming the bitter taste problem of traditional ginseng products, greatly improving consumers' willingness to eat, especially children and young people, and increasing the product's market competitiveness.

[0021] 2. In this scheme, maltodextrin and sodium carboxymethyl cellulose are combined in a certain proportion to play a synergistic role. Maltodextrin forms hydrogen bonds with water molecules due to its good water solubility and multiple hydroxyl groups in its molecular structure, accelerating the dissolution process of ginseng powder in water; sodium carboxymethyl cellulose forms a three-dimensional network structure in the solution to prevent ginseng powder particles from aggregating and precipitating. The combined effect of the two significantly improves the solubility and stability of the product. The product can quickly dissolve in water to form a uniform solution, and maintain a good dispersion state during storage and use. It is not easy to agglomerate and deteriorate, which ensures the convenience of use and quality reliability of the product and extends the shelf life of the product.

[0022] The honey instant ginseng powder is finally made into fine granular powder, which can be directly prepared and drunk. Consumers only need to perform simple operations to enjoy the health benefits of ginseng quickly and conveniently. It adapts to people's demand for convenient and efficient health foods in modern fast-paced life. It can be easily consumed at home, in the office, or when traveling, providing a more convenient way to consume ginseng products. DETAILED DESCRIPTION

[0023] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in 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.

[0024] Example 1

[0025] The present invention provides the following technical solutions:

[0026] A method for preparing honey instant ginseng powder, characterized in that it comprises the following steps:

[0027] S1. Raw material preparation: Ginseng, honey, maltodextrin, sodium carboxymethyl cellulose and citric acid are selected as raw materials. Ginseng needs to be washed to remove impurities. Honey is pure natural honey. Maltodextrin, sodium carboxymethyl cellulose and citric acid are all food-grade raw materials that meet relevant quality standards.

[0028] S2, ginseng pretreatment: cut the ginseng into thin slices, then steam, dry and crush them, the steaming temperature is 80-90°C, the steaming time is 2-3 hours, the drying temperature is 40-50°C, dry to a moisture content of 8%-10%, and then crush and pass through an 80-mesh sieve;

[0029] S3. Preparation of honey juice: heat the honey to 50-60°C to melt and dilute it, then add citric acid to adjust the pH value to 4.5-5.5, and stir evenly to obtain honey juice;

[0030] S4, mixing and granulating: the three raw materials are mixed evenly according to the mass ratio of ginseng powder: maltodextrin: sodium carboxymethyl cellulose = 5:3:1, and then the prepared honey is added under stirring to make a soft material. The moisture of the soft material is preferably such that it can be kneaded into a ball by hand and falls apart when lightly pressed. Finally, the soft material is granulated by an extrusion granulator to obtain a granular material with a diameter of 2-3 mm;

[0031] S5. Drying and granulation: Dry the granular material at a temperature of 50-60°C for 4-6 hours. Turn it over every hour during the drying process to ensure uniform drying. After drying to a moisture content of 5%-7%, perform granulation to remove unqualified particles that are too large, too small, or broken.

[0032] S6. Crushing and packaging: crush the whole ginseng particles to make them into fine granular powder that can pass through a 100-mesh sieve, and finally put the obtained new type of honey instant ginseng powder into sealed bags or sealed cans for sealed packaging, with a net content of 5-10 grams per bag (can).

[0033] In a specific embodiment of the present invention, the selected ginseng should have a complete rhizome structure, a natural skin color, clear texture, and no mildew or insect damage. The chemical structure of the effective ingredients such as ginsenosides in ginseng will change to a certain extent during steaming and subsequent processing, which is more conducive to human absorption and utilization. For example, the steaming process can break the glycosidic bonds of some ginsenosides and convert them into more easily absorbed secondary saponins.

[0034] Ginseng from different origins may have differences in the content and proportion of active ingredients, but this preparation method is applicable to all ginseng varieties that meet quality standards. During the raw material preparation stage, the ginseng must be cleaned thoroughly to remove impurities such as mud, sand, and microorganisms on the surface to ensure the hygiene and safety of the product.

[0035] Honey: Pure natural honey not only provides sweetness, but also contains rich sugars (such as glucose, fructose, etc.), enzymes (such as amylase, invertase, etc.), vitamins (such as B vitamins, vitamin C, etc.) and minerals (such as potassium, magnesium, calcium, etc.). The enzymes in honey may be partially inactivated during the heating process, but they still retain a certain activity. When mixed with other ingredients later, they may participate in some minor biochemical reactions, promoting the stability of the product and improving the taste.

[0036] The Baume degree of honey (an indicator to measure the soluble solids content in honey) should be within an appropriate range. Generally, mature honey with a higher Baume degree is selected to ensure its quality and nutritional value.

[0037] Maltodextrin: Maltodextrin is a polysaccharide with good water solubility and dispersibility. In the present preparation method, it mainly plays the role of improving the solubility of ginseng powder. The multiple hydroxyl groups in its molecular structure can form hydrogen bonds with water molecules, thereby accelerating the dissolution process of ginseng powder in water.

[0038] The DE value (glucose equivalent value, indicating the degree of conversion of starch into sugar) of maltodextrin can be selected according to actual needs. Generally, maltodextrin with a DE value between 10 and 20 is more suitable in the present invention, which can ensure good solubility and provide a certain viscosity, which is conducive to the molding of soft materials.

[0039] Sodium carboxymethyl cellulose (CMC-Na): CMC-Na is a commonly used food additive with multiple functions such as thickening, stabilization, and emulsification. In this preparation method, it works synergistically with maltodextrin to further improve the solubility and stability of ginseng powder. It can form a three-dimensional network structure in the solution to prevent the aggregation and precipitation of ginseng powder particles, so that the product can maintain a good dispersion state during storage and use.

[0040] The degree of substitution of CMC-Na (a measure of the degree to which carboxymethyl groups replace hydroxyl groups on cellulose molecules) will affect its performance. Generally, CMC-Na with a moderate degree of substitution is selected to obtain the best thickening and stabilizing effects.

[0041] Citric acid: As an acidity regulator, citric acid not only adjusts the pH value of the product to the appropriate range (4.5-5.5) and creates an acidic environment that is conducive to product preservation and taste, but it can also react with certain ingredients in ginseng to improve its stability. At the same time, the sourness of citric acid can neutralize the sweetness of honey, making the product taste more harmonious.

[0042] Slicing equipment: Ginseng slices can be sliced ​​using a professional slicer. The blade of the slicer should be sharp and made of a material that meets food hygiene standards, such as a stainless steel blade. The slice thickness should be controlled within ±0.5 mm to ensure uniformity of the ginseng slices during steaming and subsequent processing.

[0043] Before slicing, the ginseng can be properly frozen (-10℃ to -15℃, freezing time 1-2 hours). This will harden the ginseng tissue, facilitate the slicing operation, and make the shape after slicing more regular.

[0044] Steaming equipment: Steaming can be done with a steamer or steamer. When using a steamer, the steam pressure should be controlled between 0.1-0.2MPa to ensure that the temperature in the pot is uniform and stable at 80-90℃. When steaming in a steamer, ensure that there is sufficient steam to avoid local temperatures being too low or too high.

[0045] During the steaming process, the ginseng slices may be covered with a layer of gauze or food-grade material with good air permeability to prevent steam from dripping onto the ginseng slices and affecting the steaming effect and product quality.

[0046] Drying equipment: For low-temperature drying, a vacuum drying oven or a blast drying oven can be used. The vacuum drying oven can reduce the environmental pressure during the drying process and accelerate the evaporation of water. The drying temperature can be set at 40-50°C, and the vacuum degree can be controlled between 0.06-0.08MPa. The blast drying oven removes moisture through air circulation, and the wind speed should be controlled at 1-2m / s to ensure uniform drying.

[0047] During the drying process, the moisture content of the ginseng slices should be tested regularly. A rapid moisture meter can be used for testing. When the moisture content reaches 8%-10%, drying should be stopped in time to prevent excessive drying from causing loss of ginseng's active ingredients or affecting subsequent crushing effects.

[0048] Grinding equipment: Ginseng slices can be crushed using a universal grinder or an ultrafine grinder. Universal grinders are suitable for initial crushing, crushing ginseng slices into coarse particles, which can then be further crushed using an ultrafine grinder to a fine powder that passes through an 80-mesh sieve. The speed of the ultrafine grinder should be adjusted according to the equipment model and the characteristics of the ginseng powder, generally between 10,000 and 15,000 rpm to obtain a suitable particle size distribution.

[0049] Before crushing, the crushing equipment should be cleaned and disinfected to prevent impurities from mixing into the ginseng powder. The crushed ginseng powder should be collected and sealed in time to avoid moisture absorption and oxidation.

[0050] Mixing and granulating equipment: Horizontal ribbon mixer or V-type mixer can be used to mix raw materials. Horizontal ribbon mixer has better mixing effect and can make the raw materials fully and evenly mixed. The mixing time is generally controlled within 10-15 minutes. V-type mixer is suitable for small-scale production, and its mixing time can be appropriately extended to 15-20 minutes.

[0051] The screw speed and die aperture of the extrusion granulator should be adjusted according to the properties of the soft material and the required particle diameter. The screw speed is generally between 50-100 rpm, and the die aperture is selected to be 2-3 mm to ensure smooth granulation and uniformity of the particles.

[0052] Drying and granulation equipment: The above drying equipment can be used to dry granular materials. During the drying process, the temperature and time must be strictly controlled to avoid crusting on the surface of the particles or incomplete drying inside. The moisture content detection method of the dried particles is the same as the detection method for drying ginseng slices.

[0053] Granulation can be done using an oscillating granulator or a rotary granulator. The sieve aperture of the granulator should be selected according to product requirements. Generally, a sieve with an aperture of 1.5-2.5 mm is used to remove unqualified particles and obtain uniform ginseng particles.

[0054] Packaging equipment: Sealed packaging can be done with automatic or semi-automatic packaging machines. Automatic packaging machines are suitable for large-scale production, with fast packaging speed and high precision. They can accurately control the net content of each bag (can) between 5-10 grams, with an error of no more than ±0.5 grams. Semi-automatic packaging machines are suitable for small-batch production or experimental research, and are relatively flexible to operate.

[0055] The packaging material should be selected from food-grade plastic films or composite materials with good barrier properties, such as aluminum-plastic composite films, to prevent the product from moisture absorption, oxidation and microbial contamination, and extend the shelf life of the product.

[0056] Specifically in this embodiment, in the ginseng pretreatment step, the thickness of the ginseng slices is 2-3 mm.

[0057] In the present embodiment: select to cut ginseng into 2.5 millimeters thick slices. In actual operation, use special slicing equipment, such as precision slicer, fix ginseng root on the workbench of slicer, adjust slice thickness to 2.5 millimeters, then uniformly slice. The thickness of ginseng slice after slicing is uniform, which is conducive to the uniform transfer of heat and the full extraction of effective ingredients in the subsequent steaming process. Through the comparison experiment of different thickness slices (2 millimeters, 2.5 millimeters, 3 millimeters), it is found that after the same time of steaming, the dissolution rate of effective ingredients such as ginsenosides is higher in 2.5 millimeters thick slices, and the slice shape is regular, not easy to break, and is convenient for subsequent treatment.

[0058] Specifically in this scheme, in the honey juice preparation step, the honey is heated to 50-60°C and the pH value is adjusted to 4.5-5.5.

[0059] In the present embodiment: accurately weigh an appropriate amount of pure natural honey, place it in a heating container that can accurately control the temperature, such as a glass container equipped with a constant temperature magnetic stirrer, set the temperature to 55 ° C, slowly heat and continue stirring, so that the honey is completely melted and diluted to a uniform state. Then, use a precision pH meter to measure the pH value of the honey solution, add citric acid solution (citric acid is pre-prepared as a solution of a certain concentration), add while stirring, until the pH value stabilizes at 5.0. By experimentally comparing the color, mouthfeel and stability of honey juice under different heating temperatures (50 ° C, 55 ° C, 60 ° C) and pH values ​​(4.5, 5.0, 5.5) combinations, it is found that when 55 ° C heating temperature and pH value are 5.0, the honey juice prepared is golden and translucent, and the sweet and sour taste is moderate, and the stability is good in the subsequent mixing process with other raw materials, and it is not easy to deteriorate or stratify.

[0060] Specifically in this embodiment, in the mixing and granulating step, the mass ratio of ginseng powder, maltodextrin and sodium carboxymethyl cellulose is 5:3:1, and the granulation diameter is 2-3 mm.

[0061] In the present embodiment: accurately weigh ginseng powder, maltodextrin and sodium carboxymethyl cellulose according to the mass ratio. First, ginseng powder and maltodextrin are placed in a high-speed mixer and stirred at a speed of 500 rpm for 5 minutes to make the two preliminarily mixed evenly. Then, sodium carboxymethyl cellulose is slowly added and continued to stir for 10 minutes to ensure that the three raw materials are fully mixed. Afterwards, under stirring, the prepared honey is slowly added to the mixed raw materials at a speed of 20 ml / min, and the formation of the soft material is observed at the same time. When the soft material reaches a state of being kneaded into a ball by hand and being scattered by light pressure, stop adding honey. The soft material is transferred to an extrusion granulator, and a circular die head with a diameter of 2.5 mm is selected for granulation operation. During the granulation process, the screw speed of the extrusion granulator is controlled to be 80 rpm to ensure that the particles are uniformly formed and have a smooth surface. Through experimental research on different mass ratios (such as 4:3:1, 5:3:1, 6:3:1) and granulation diameters (2 mm, 2.5 mm, 3 mm), it was found that the granules produced by the mass ratio of 5:3:1 and the granulation diameter of 2.5 mm have the best comprehensive performance in terms of solubility, taste and appearance. The granules dissolve quickly in water, have a delicate taste, and a round and full appearance.

[0062] Specifically in this scheme, in the drying and granulation step, the drying temperature is 50-60°C, the drying time is 4-6 hours, and the drying is performed to a moisture content of 5%-7%.

[0063] In this embodiment: the granulated particles are evenly spread on a tray with good air permeability. The tray is made of food-grade stainless steel with a thickness of no more than 2 cm to ensure uniform drying. The tray is placed in a blast drying oven, the temperature is set to 55°C, the blast function is turned on, the wind speed is controlled at 1.5 m / s, and drying begins. During the drying process, the tray is taken out every hour, and the particles are gently turned over to make the particles evenly heated. After drying for 5 hours, a small amount of particles are taken out from the drying oven, and the moisture content is detected using a rapid moisture meter. When the moisture content reaches 6%, the drying is stopped. Through experimental comparisons of different drying temperatures (50°C, 55°C, 60°C) and drying times (4 hours, 5 hours, 6 hours), it is found that a drying temperature of 55°C and a drying time of 5 hours can ensure that the particles are dried to a suitable moisture content while retaining the active ingredients of ginseng to the greatest extent, and the color and taste of the particles are good. The dried particles have a loose texture and no caking.

[0064] Specifically in this scheme, in the crushing and packaging step, the crushed ginseng powder needs to pass through a 100-mesh sieve, and the net content of each bag (can) is 5-10 grams.

[0065] In the present embodiment: the ginseng particles after drying and granulating are put into a superfine pulverizer for pulverization operation. The pulverization frequency of the superfine pulverizer is set to 12000 Hz, and the pulverization time is 3 minutes, so that the particles are pulverized into fine powder. The pulverized powder is sieved through a 100-mesh standard sieve, and the coarse particles that do not pass through the sieve return to the pulverizer and pulverize again until all pass through the sieve to obtain a fine and uniform ginseng powder. Then, an automatic packaging machine is used for packaging, and a food-grade aluminum-plastic composite bag is selected as the packaging material. The metering device of the packaging machine is adjusted to a net content of 8 grams per bag, and sealed packaging is performed. Through experimental research on different mesh screens (80 mesh, 100 mesh, 120 mesh) and different net contents (5 grams, 8 grams, 10 grams), it is found that the ginseng powder after sieving with a 100-mesh screen has a fine taste and no granularity, and a net content of 8 grams is convenient for consumers to eat and is convenient for the marketing and sales of the product. The packaged product is well sealed and has a long shelf life. After being stored at room temperature for 12 months, all indicators of the product (such as appearance, solubility, nutritional content, etc.) meet the quality standards.

[0066] Finally, it should be noted that the above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art can still modify the technical solutions described in the aforementioned embodiments or replace some of the technical features therein by equivalents. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A method for preparing instant ginseng powder in honey, characterized in that: The following steps are involved: S1. Raw material preparation: Ginseng, honey, maltodextrin, sodium carboxymethyl cellulose and citric acid are selected as raw materials. Ginseng needs to be washed to remove impurities. Honey is pure natural honey. Maltodextrin, sodium carboxymethyl cellulose and citric acid are all food-grade raw materials that meet relevant quality standards. S2, ginseng pretreatment: cut the ginseng into thin slices, then steam, dry and crush them, the steaming temperature is 80-90°C, the steaming time is 2-3 hours, the drying temperature is 40-50°C, dry to a moisture content of 8%-10%, and then crush and pass through an 80-mesh sieve; S3. Preparation of honey juice: heat the honey to 50-60°C to melt and dilute it, then add citric acid to adjust the pH value to 4.5-5.5, and stir evenly to obtain honey juice; S4, mixing and granulating: the three raw materials are mixed evenly according to the mass ratio of ginseng powder: maltodextrin: sodium carboxymethyl cellulose = 5:3:1, and then the prepared honey is added under stirring to make a soft material. The moisture of the soft material is preferably such that it can be kneaded into a ball by hand and falls apart when lightly pressed. Finally, the soft material is granulated by an extrusion granulator to obtain a granular material with a diameter of 2-3 mm; S5. Drying and granulation: Dry the granular material at a temperature of 50-60°C for 4-6 hours. Turn it over every hour during the drying process to ensure uniform drying. After drying to a moisture content of 5%-7%, perform granulation to remove unqualified particles that are too large, too small, or broken. S6. Crushing and packaging: crush the whole ginseng particles to make them into fine granular powder that can pass through a 100-mesh sieve, and finally put the obtained new type of honey instant ginseng powder into sealed bags or sealed cans for sealed packaging, with a net content of 5-10 grams per bag (can).

2. The method for preparing the honey instant ginseng powder according to claim 1, characterized in that: In the ginseng pretreatment step, the thickness of the ginseng slices is 2-3 mm.

3. The method for preparing the instant ginseng powder in honey according to claim 1, characterized in that: In the honey juice preparation step, the honey is heated to 50-60° C. and the pH value is adjusted to 4.5-5.

5.

4. The method for preparing the instant ginseng powder in honey according to claim 1, characterized in that: In the mixing and granulating step, the mass ratio of ginseng powder, maltodextrin and sodium carboxymethyl cellulose is 5:3:1, and the granulation diameter is 2-3 mm.

5. The method for preparing the instant ginseng powder in honey according to claim 1, characterized in that: In the drying and granulation step, the drying temperature is 50-60° C., the drying time is 4-6 hours, and the drying is performed until the moisture content is 5%-7%.

6. The method for preparing the honey instant ginseng powder according to claim 1, characterized in that: In the crushing and packaging step, the crushed ginseng powder needs to be sieved through a 100-mesh sieve, and the net content of each bag (can) is 5-10 grams.