Ginseng deer penis cream and process
By adjusting the raw material ratio and process of ginseng deer whip cream, the sand rebate problem was solved, the sweetness and taste were maintained, the user group was expanded, and sales performance was improved.
Patent Information
- Application Number
- CN202411934792.X
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-26
- Publication Date
- 2025-04-01
Abstract
Description
Technical Field
[0001] The invention relates to a ginseng deer penis paste and a process thereof. Background Art
[0002] Ginseng and Deer Penis Cream (referred to as Deer Penis Cream) has the effect of nourishing the kidney and strengthening yang when taken for a long time. In practice, it is found that the existing ginseng and deer penis cream is prone to the phenomenon of returning sand, especially in cold seasons. This is mainly caused by the precipitation of maltose in the deer penis cream, so the phenomenon of returning sand is not a deterioration phenomenon, and the deer penis cream can still be eaten, but it is easy to cause misunderstandings. Customers may think that the deer penis cream is expired and is not conducive to sales. At the same time, the deer penis cream with the phenomenon of returning sand will also change in taste. It will have a granular taste when eaten, and the density of the taste will decrease, which is also not conducive to sales. In addition, even if the above-mentioned deer penis cream does not have the phenomenon of returning sand, it is still not particularly ideal in terms of sales. Summary of the invention
[0003] The purpose of the present invention is to provide a ginseng deer penis cream and a process. The present invention has the advantages of not easily returning to the original deer penis cream and having a wider user group, which is conducive to sales without substantially changing the sweetness and dense mouthfeel of the original deer penis cream.
[0004] The technical scheme of the present invention is a ginseng deer penis paste. The raw materials of the ginseng deer penis paste include, by weight, 6-12 parts of yam, 6-12 parts of lotus seeds, 9-15 parts of malt, 20-30 parts of raspberries, 6-15 parts of processed polygonatum, 10-15 parts of mulberries, 10-15 parts of black plums, 6-12 parts of maca, 6-12 parts of wolfberries, 6-12 parts of processed polygonatum, 6-12 parts of alkyl oxyphylla, 4-8 parts of deer penis, 4-8 parts of jujube, 4-8 parts of cordyceps militaris, 2-4 parts of deer tail, 2-4 parts of liquorice, 1-5 parts of ginseng, 4-6 parts of rice wine and a sweetener, wherein the sweetener includes 10-15 parts of maltose and 1-3 parts of stevia.
[0005] In the aforementioned ginseng and deer penis cream, the raw materials also include 1-2 portions of gelatin.
[0006] In the aforementioned ginseng and deer penis paste, the raw materials include 9 parts of yam, 9 parts of lotus seeds, 12 parts of malt, 25 parts of raspberries, 9 parts of processed polygonatum, 12 parts of mulberries, 12 parts of black plums, 9 parts of maca, 9 parts of wolfberries, 9 parts of processed polygonatum, 9 parts of alkyl oxyphylla, 6 parts of deer penis, 6 parts of jujube, 6 parts of Cordyceps militaris, 3 parts of deer tail, 3 parts of licorice, 3 parts of ginseng, 5 parts of rice wine, 12 parts of maltose, 2 parts of stevia, and 1.5 parts of gelatin.
[0007] In the aforementioned ginseng and deer penis cream, the pH value of the ginseng and deer penis cream is 6.2-6.5.
[0008] The process of the aforementioned ginseng deer penis cream comprises the following steps:
[0009] a. Slice and crush maca to get product A.
[0010] b. Slice and crush the ginseng to obtain product B.
[0011] c. Heat the deer penis in an oven at 60-80℃ for 10-20min, slice it, and obtain product C.
[0012] d. Heat the deer tail in an oven at 60-80℃ for 10-20min, slice it, and get product D. e. Add products C and D to rice wine and soak for more than 2h to get product E.
[0013] f. Mix yam, lotus seeds, malt, raspberry, processed polygonatum, black plum, product A, wolfberry, processed polygonatum, Alpinia oxyphylla, product E, jujube, Cordyceps militaris, licorice and product B evenly, and put the mixture into an extraction tank to obtain product F.
[0014] Add 10-12 times the volume of purified water to the mixture of products g and F, soak for 1-2 hours, introduce steam, and control the steam introduction rate to make the extraction tank slightly boiling, maintain for 2-3 hours, extract the liquid in product A, and obtain the first extract and product G.
[0015] h. Add 10-12 times the volume of purified water to the G product, pass steam, and control the steam introduction rate to make the extraction tank slightly boiling. Keep it for 2-3 hours, extract the liquid in the G product to obtain the second extract.
[0016] i. Combine the first extract and the second extract and let them settle for more than 8 hours. Take the supernatant and pass it through a 400-600 mesh sieve to obtain product I.
[0017] j. Product I is placed in a vacuum concentration tank and concentrated to a relative density of 1.22-1.27 (25°C) to obtain product J.
[0018] k. After washing, squeezing and centrifuging the mulberries, the mulberry juice is concentrated to a relative density of 1.38-1.41 (25°C) to obtain product K.
[0019] l. Add sweetener and gelatin to water and dissolve to obtain product L.
[0020] Mix products m, J, K and L, stir evenly, heat and concentrate to a relative density of 1.3-1.35 (25°C) to obtain the finished product.
[0021] In the process of the above-mentioned ginseng and deer penis cream, in the step m, the pH value of the mixture is detected 5-10 minutes before the end of heating and concentration. When the pH value is greater than 6.5, a saturated solution of citric acid is added and stirred evenly to make the pH value of the finished product reach 6.2-6.5.
[0022] Compared with the prior art, the present invention is improved on the basis of the existing ginseng deer penis cream and process, and the main improvements are as follows:
[0023] 1) Among the raw materials, the amount of yam and lotus seeds was appropriately increased, and the amount of raspberry, mulberry and black plum was reduced, so that the pH value of the final deer penis paste was reduced.
[0024] 2) As for the sweetener of the raw materials, the content of maltose is reduced from the original 33% to less than 7%, and stevia is added to replace the reduced maltose with a small amount of stevia, so as to maintain the sweetness of the finished product without major changes.
[0025] 3) Gelatin is added to the raw materials.
[0026] 4) In the final step of the process, a saturated solution of citric acid is added as appropriate before the end of heating and concentration to ensure that the pH value of the finished product is 6.2-6.5, and the end point of heating and concentration is delayed to a relative specific gravity of 1.38-1.41 (25°C).
[0027] The effects of these improvements are:
[0028] A, for the existing ginseng deer penis cream, the sand-returning phenomenon is mainly caused by the excessively high maltose content in the original components. The weight proportion of the original maltose in the raw material reaches 33%. After a certain period of storage and the effect of external low temperature, maltose will crystallize and precipitate, and sand-returning will occur. For the solution to the sand-returning problem, sugar that is not easy to crystallize can be used as a substitute, but maltose is used to increase the sweetness and mouthfeel of the deer penis cream. The use of sucrose to completely replace maltose can only maintain the original sweetness, but the dense mouthfeel of the original deer penis cream will be lost. The change in mouthfeel may cause the loss of original customers. Therefore, in the present invention, maltose is still retained. In terms of sweetness, stevioside, which is more sweet and less likely to crystallize, is used to replace the less used maltose. The overall sugar content in the deer penis cream is greatly reduced, making the deer penis cream not easy to return to sand, while retaining the original sweetness of the deer penis cream. In terms of dense taste, the relative proportion of deer penis paste is increased, and the consistency of deer penis paste is higher, which makes up for the decrease in the density of the taste caused by the reduction in the amount of maltose, so that the original dense taste of deer penis paste remains basically unchanged. The three improvements of reducing the amount of maltose, increasing stevia, and increasing the relative proportion of deer penis paste, while retaining the original sweetness and taste of the deer penis paste, ensure that the original customers are not lost, and also make the deer penis paste less likely to return to sand.
[0029] b. After numerous trial and error experiments, the applicant has concluded that the reason why the deer penis paste becomes sandy is not only due to the excessively high maltose content, but also related to the pH value of the deer penis paste. Therefore, the amount of yam and lotus seeds in the raw materials was reduced, and the amount of raspberry, mulberry and black plum was increased, so that the pH value was lowered to between 6.2 and 6.5. Maltose is stable in the deer penis paste and is not easy to precipitate. This also creates conditions for retaining more than 10 parts of maltose in the deer penis paste, that is, it creates conditions for the deer penis paste to retain a dense taste.
[0030] c. The applicant found that the reason why the deer penis paste becomes sandy due to the high maltose content is also related to the stability of maltose in the deer penis paste. The smooth channel for maltose to precipitate is an important reason for the low stability of maltose. Therefore, adding a small amount of gelatin to the raw materials helps to block the precipitation channel of maltose, increase the stability of maltose, and create conditions for retaining more than 10 parts of maltose in the deer penis paste, that is, creating conditions for the deer penis paste to retain a dense taste. At the same time, gelatin itself can increase the viscosity of the deer penis paste, which to a certain extent makes up for the loss of density of taste caused by the substantial reduction in the amount of maltose used. In addition, gelatin itself is tasteless and the amount added is small, which will not affect the original taste changes of the deer penis paste.
[0031] The summary of a, b, and c above: while keeping the original sweetness and taste of the deer penis cream basically unchanged and avoiding the loss of original customers, it effectively prevents the deer penis cream from returning to sandiness and facilitates the sales of the deer penis cream.
[0032] In addition, the applicant has conducted a lot of market research and found that even in summer or short-term storage, the reason why the sales of deer penis cream are not particularly ideal when there is no return of sand is that the selling point of deer penis cream itself is to tonify the kidney and strengthen yang, so most users have insufficient kidney yang, and such users are often accompanied by diabetes. Find theoretical basis based on the phenomenon found: from the perspective of traditional Chinese medicine theory, the kidney is responsible for water metabolism and participates in regulating urine production and excretion. Weak kidney qi may lead to water metabolism disorders, thereby affecting blood sugar levels; from the perspective of modern medicine, long-term high blood sugar state may increase the burden on the kidney, accelerate the damage of renal function, and lead to insufficient kidney yang. The maltose content in the existing deer penis cream is too high, which discourages these users with symptoms of diabetes, especially employees of business places such as pharmacies that sell tonics. They will not recommend the use of existing deer penis cream to tonify the kidney and strengthen yang to diabetic patients. The present invention greatly reduces the content of maltose, and the sugar content can be marked on the outer packaging of the deer penis cream, so as to win users with diabetic symptoms and increase the scope of the user group, which is conducive to sales.
[0033] By comparison, in the whole year of 2022, the sales of the existing deer penis cream were 2.27 million, while in 2024, the sales of the improved deer penis cream in the first half of the year alone exceeded the sales of the whole year of 2022.
[0034] In summary, the present invention has the advantages of being less likely to have a sandy return phenomenon and having a wider user group without substantially changing the sweetness and dense mouthfeel of the original deer penis paste, which is conducive to sales. DETAILED DESCRIPTION
[0035] The present invention will be further described below in conjunction with the embodiments, but they are not intended to limit the present invention.
[0036] Embodiment 1 (best embodiment). A ginseng deer penis paste comprises 9g of yam, 9g of lotus seeds, 12g of malt, 25g of raspberry, 9g of processed polygonatum, 12g of mulberry, 12g of black plum, 9g of maca, 9g of wolfberry, 9g of processed polygonatum, 9g of oxyphylla, 9g of schizonepeta, 6g of deer penis, 6g of jujube, 6g of cordyceps militaris, 3g of deer tail, 3g of licorice, 3g of ginseng, 5g of yellow wine, 12g of maltose, 2g of stevioside, and 1.5g of food-grade gelatin. The gelatin has a freezing strength of 180-250.
[0037] The malt is roasted malt, the deer penis is the deer penis of farmed sika deer, and the deer tail is the deer tail of farmed sika deer, and the deer tail is deboned.
[0038] The process of ginseng deer penis cream comprises the following steps:
[0039] a. Slice and crush maca to get product A.
[0040] b. Slice and crush the ginseng to obtain product B.
[0041] c. Heat the deer penis in an oven at 70°C for 15 minutes, slice it, and obtain product C.
[0042] d. Heat the deer tail in an oven at 70°C for 15 minutes, slice it, and obtain product D.
[0043] e. Add products C and D to rice wine and soak for 2.5 hours to obtain product E.
[0044] f. Mix yam, lotus seeds, malt, raspberry, processed polygonatum, black plum, product A, wolfberry, processed polygonatum, Alpinia oxyphylla, product E, jujube, Cordyceps militaris, licorice and product B evenly, and put the mixture into an extraction tank to obtain product F.
[0045] g. Add 11 times the volume of purified water to the mixture of products G and F, soak for 1-2 hours, introduce steam, and control the steam introduction rate to make the extraction tank slightly boiling. Maintain for 2-3 hours, extract the liquid in product A to obtain the first extract and product G. The slightly boiling state refers to the state when the solution just begins to boil, and bubbles emerge independently one by one, rather than continuously. The slightly boiling state is also a state known to technicians in the food or pharmaceutical fields.
[0046] h. Add purified water 11 times the volume of the mixture to product G, and introduce steam. By controlling the steam introduction rate, make the extraction tank slightly boiling. Keep it for 2.5 hours, extract the liquid in product G to obtain the second extract.
[0047] i. Combine the first extract and the second extract and let them settle for 8 hours. Take the supernatant and pass it through a 500-mesh sieve to obtain product I.
[0048] j. Product I is placed in a vacuum concentration tank and concentrated to a relative specific gravity of 1.25 (25°C) to obtain product J.
[0049] k. After washing, squeezing and centrifuging the mulberries, the mulberry juice is concentrated to a relative density of 1.3 (25°C) to obtain product K.
[0050] l. Add maltose, stevia and gelatin into water and melt, add 70g of water, and obtain product L.
[0051] Mix products m, J, K and L, stir evenly, heat and concentrate to a relative density of 1.39 (25°C), and detect the pH value 5-10 minutes before the end of heating and concentration. If the pH is greater than 6.5, add an appropriate amount of saturated citric acid solution and stir evenly to make the pH value reach 6.2-6.5 to obtain the finished product. Citric acid solution is not required to be added. Ideally, citric acid solution does not need to be added, but due to the maturity of the raw material components, the pH value of the components fluctuates, which may sometimes require the addition of citric acid. The amount of citric acid added should be as little as possible to avoid affecting the taste. In the embodiment, the final pH test result is 6.4.
[0052] Experiment: The finished product was divided into four parts, A, B, C, and D. They were stored in environments of 0℃, -10℃, -20℃, and -30℃ for 15 days. No sand returned to A, B, C, and D.
[0053] Example 2: On the basis of Example 1, the raw materials are adjusted to: 12 parts of yam, 12 parts of lotus seeds, 9 parts of malt, 30 parts of raspberries, 15 parts of processed polygonatum, 15 parts of mulberries, 15 parts of ebony, 6 parts of maca, 12 parts of wolfberries, 12 parts of processed polygonatum, 12 parts of Alpinia oxyphylla, 4 parts of deer whip, 8 parts of jujube, 8 parts of Cordyceps militaris, 4 parts of deer tail, 4 parts of licorice, 5 parts of ginseng, 4 parts of rice wine, 15 parts of maltose, 1 part of stevioside, and 1 part of gelatin.
[0054] Example 3: On the basis of Example 1, the raw materials are adjusted to: 6 parts of yam, 6 parts of lotus seeds, 15 parts of malt, 20 parts of raspberries, 6 parts of processed polygonatum, 10 parts of mulberries, 10 parts of ebony, 12 parts of maca, 6 parts of wolfberries, 6 parts of processed polygonatum, 6 parts of Alpinia oxyphylla, 8 parts of deer whip, 4 parts of jujube, 4 parts of Cordyceps militaris, 2 parts of deer tail, 2 parts of licorice, 1 part of ginseng, 6 parts of rice wine, 10 parts of maltose, 3 parts of stevioside, and 2 parts of gelatin.
[0055] Comparative Example 1: Existing Deer Whip Cream. The experimental results are: A has a small amount of sand return, while B, C, and D have more serious sand return.
[0056] Comparative Example 2: Based on Example 1, gelatin was not used. The experimental results were: A, B, and C had no sand return, and D had sand return.
[0057] Comparative Example 3: Based on Example 1, the dosage of yam, lotus seed, raspberry, mulberry and black plum was changed back to the dosage of the existing deer whip paste, that is, 12 parts, 12 parts, 9 parts, 9 parts and 9 parts respectively, and in step m, the pH value was not adjusted, and the pH value of the finished product was about 7.1. The experimental results were: A, B, C had no sand return, and D had sand return.
[0058] Comparative Example 4: Based on Example 1, in step m, the pH of the finished product is adjusted to below 6.2, close to 6.2. The experimental results are: A, B, C have no sand return, and D has a small amount of sand return.
[0059] Comparative Example 5: Based on Example 1, in step m, the pH of the finished product is adjusted to above 6.7 and close to 6.7. The experimental results are: A, B, and C have no sand return, and D has a small amount of sand return.
[0060] It can be seen from Comparative Examples 4 and 5 that a pH between 6.2 and 6.5 helps prevent the deer penis paste from regurgitating. It is generally inferred that when the pH is between 4.5 and 5.5, the solubility of maltose is the highest and it may be the least likely to regurgitate, which is different from the actual test situation. This may be related to the influence of other complex components in the deer penis paste on the precipitation ability of maltose.
Claims
1. A ginseng deer penis cream, characterized in that: The raw materials of the ginseng deer penis paste include, by weight, 6-12 parts of yam, 6-12 parts of lotus seeds, 9-15 parts of malt, 20-30 parts of raspberries, 6-15 parts of processed polygonatum, 10-15 parts of mulberries, 10-15 parts of black plums, 6-12 parts of maca, 6-12 parts of wolfberries, 6-12 parts of processed polygonatum, 6-12 parts of alkyl oxyphylla, 4-8 parts of deer penis, 4-8 parts of jujube, 4-8 parts of cordyceps militaris, 2-4 parts of deer tail, 2-4 parts of liquorice, 1-5 parts of ginseng, 4-6 parts of rice wine and a sweetener, wherein the sweetener includes 10-15 parts of maltose and 1-3 parts of stevia.
2. The ginseng and deer penis cream according to claim 1, characterized in that: The raw materials also include 1-2 parts of gelatin.
3. The ginseng deer penis cream according to claim 2, characterized in that: The raw materials include 9 parts of yam, 9 parts of lotus seeds, 12 parts of malt, 25 parts of raspberries, 9 parts of processed polygonatum, 12 parts of mulberries, 12 parts of black plums, 9 parts of maca, 9 parts of wolfberries, 9 parts of processed polygonatum, 9 parts of alkyl oxyphylla, 6 parts of deer whips, 6 parts of jujubes, 6 parts of cordyceps militaris, 3 parts of deer tails, 3 parts of licorice, 3 parts of ginseng, 5 parts of rice wine, 12 parts of maltose, 2 parts of stevioside, and 1.5 parts of gelatin.
4. The ginseng and deer penis cream according to claim 2, characterized in that: The pH value of the ginseng and deer penis cream is 6.2-6.
5.
5. The process of making the ginseng and deer penis cream according to any one of claims 1 to 4, characterized in that: The following steps are included: a. Slice and crush maca to get product A. b. Slice and crush the ginseng to obtain product B. c. Heat the deer penis in an oven at 60-80℃ for 10-20min, slice it, and obtain product C. d. Heat the deer tail in an oven at 60-80℃ for 10-20min, slice it, and get product D. e. Add products C and D to rice wine and soak for more than 2 hours to obtain product E. f. Mix yam, lotus seeds, malt, raspberry, processed polygonatum, black plum, product A, wolfberry, processed polygonatum, Alpinia oxyphylla, product E, jujube, Cordyceps militaris, licorice and product B evenly, and put the mixture into an extraction tank to obtain product F. Add 10-12 times the volume of purified water to the mixture of products g and F, soak for 1-2 hours, introduce steam, and control the steam introduction rate to make the extraction tank slightly boiling, maintain for 2-3 hours, extract the liquid in product A, and obtain the first extract and product G. h. Add 10-12 times the volume of purified water to the G product, pass steam, and control the steam introduction rate to make the extraction tank slightly boiling. Keep it for 2-3 hours, extract the liquid in the G product to obtain the second extract. i. Combine the first extract and the second extract and let them settle for more than 8 hours. Take the supernatant and pass it through a 400-600 mesh sieve to obtain product I. j. Product I is placed in a vacuum concentration tank and concentrated to a relative density of 1.22-1.27 (25°C) to obtain product J. k. After washing, squeezing and centrifuging the mulberries, the mulberry juice is concentrated to a relative density of 1.28-1.33 (25°C) to obtain product K. l. Add sweetener and gelatin to water and dissolve to obtain product L. Mix products m, J, K and L, stir evenly, heat and concentrate to a relative specific gravity of 1.38-1.41 (25°C) to obtain the finished product.
6. The process of the ginseng deer penis cream according to claim 5, characterized in that: In the step m, the pH value of the mixture is detected 5-10 minutes before the end of the heating and concentration. When the pH value is greater than 6.5, a saturated solution of citric acid is added and stirred evenly to make the pH value of the finished product reach 6.2-6.5.