Preparation method of fresh American ginseng slurry

Abstract

The invention belongs to the technical field of food processing, and particularly relates to a preparation method of fresh American ginseng slurry, which is characterized in that fresh American ginseng is used as a main raw material, and a plurality of technical defects existing in the processing of American ginseng at present are overcome through the process steps of organically combining physical processing with autolysis fermentation degradation and the like. According to the method, an extraction method that a large amount of residues are generated through juicing and decoction in the past is changed, glycolysis of the fresh American ginseng, the fresh figs and the selenium yeast is utilized, effective substances are more effectively released, all the fresh American ginseng is utilized in a micronized mode, residues and excess materials are avoided, nutritional ingredients of the fresh American ginseng are perfectly reserved, and the fresh American ginseng is easy to absorb by the human body; the content of relative effective components of the American ginseng is higher, selenium-rich elements are increased, and the effects of the American ginseng can be better exerted.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a method for preparing fresh American ginseng slurry. Background Art

[0002] American ginseng, also known as Western ginseng, American ginseng, etc., is a high-end health product that is nourishing but not dry, suitable for men, women, old and young. It has the effects of replenishing qi and blood, nourishing yin and kidney, strengthening spleen and stomach, delaying aging and beautifying. Modern medical research has shown that American ginseng has the effects of anti-fatigue, anti-aging, anti-shock, improving thinking, improving memory, regulating endocrine, enhancing human immunity and improving cardiovascular function. American ginseng has a wide range of biological activities. The main active ingredients are American ginsenosides, polysaccharides and other compounds, which can act on a variety of immune active cells and promote the secretion of certain cytokines to further exert immune regulation, improve immunity, inhibit cancer, treat hepatitis, and lower blood sugar.

[0003] The use of American ginseng in my country has a history of 200 years. The large-scale cultivation of American ginseng in my country began around 1975. The main cultivation areas are concentrated in large cultivation areas such as Northeast China, North China, East China, Northwest China and South China. Weihai Wendeng District is the largest production area of ​​American ginseng in my country. As a traditional Chinese medicinal material with important medicinal value, its application and development are positively affected by many aspects. First of all, with the improvement of consumer recognition of American ginseng and the enhancement of national self-care awareness, the market demand for American ginseng will continue to grow. American ginseng is not only reflected in the traditional medical and health care field, but also expanded to the field of food and skin care products, which makes the demand for American ginseng continue to rise. With the continuous efforts of national policies, the total consumption demand for medicinal and edible varieties in my country continues to rise. The transformation of American ginseng from medicine to food will prompt the adjustment of the industrial chain to the food industry, bringing new opportunities for the development of the American ginseng industry. After American ginseng enters the "medicine and food list", it can not only be sold as medicine and health food, but also made into a variety of foods.

[0004] At present, most of the American ginseng on the market is processed dry products, and the medicinal and edible products made are also mostly processed from dry American ginseng raw materials. Tests in recent years have found that fresh American ginseng after harvest retains more of its own nutrients than dry products, which has also triggered a rush to put fresh American ginseng on the market and purchase it. As we all know, for crops, any processing method will inevitably cause nutrient loss, so fresh American ginseng that has not been processed is undoubtedly the first choice for consumers in terms of nutrient retention, and the processing of American ginseng while it is fresh is also feasible. It is also very feasible to process fresh American ginseng into slurry while it is fresh, which can maintain the content of effective ingredients in American ginseng, improve the quality and market competitiveness of American ginseng products, and provide a feasible technical path for the modern processing of fresh American ginseng resources. However, it is regrettable that there are still many technical drawbacks in the processing and consumption of fresh American ginseng liquid, such as serious destruction of product nutrients, low bioavailability, large amounts of active ingredients discarded, difficult for the human body to absorb, bad taste, serious chemical additions, and inconvenient consumption. In view of this, it is necessary to overcome the shortcomings of the existing technology and develop a method for preparing fresh American ginseng slurry using fresh American ginseng as raw material. Summary of the invention

[0005] The purpose of the present invention is to provide a method for preparing fresh American ginseng slurry in view of the shortcomings of the existing technology, so as to solve the many technical drawbacks of the current processing and consumption of American ginseng, so as to realize the scientific processing and consumption of American ginseng.

[0006] In order to achieve the above object, the present invention provides the following technical solutions: A method for preparing fresh American ginseng slurry comprises the following process steps: Step (1) Harvesting fresh American ginseng: The time for harvesting fresh American ginseng is generally in autumn, when the plant has grown for 3-4 years and the roots of the underground part have fully developed and the above-ground part has withered. When harvesting, first remove the dead leaves and weeds on the ground, and then dig out the entire root system along the direction of the plant's growth. Do not use too much force to avoid damaging the root system.

[0007] Step (2) Soaking and Purification: Soak the harvested fresh American ginseng in water for 10-30 minutes in time to make it easier to remove mud and sand. Discard the American ginseng that has been infected with bacteria immediately. After soaking, send it to a food purifier and use water molecule energy purification technology to quickly clean it. During cleaning, care should be taken to avoid damage, remove mud and debris, and obtain fresh and clean American ginseng: Step (3) shearing and pulping: clean fresh American ginseng is cut into pieces and minced in time, put into a shearing pulping machine, add purified water with a mass ratio of 1:10-21, synchronously shear and heat to 49° C., stir and shear at a speed of 2000-4000 rpm, heat at a rate of 10-30 min, and keep at a constant temperature for 20-40 min to obtain fresh American ginseng pulp; Step (4) merging and homogenizing: adding 3-15% of fresh figs and 0.1-2% of selenium yeast to the prepared fresh American ginseng pulp, and then performing ultra-high pressure shear homogenization to obtain a slurry of fresh American ginseng at a pressure of 100-120 MPa and a temperature of 49-53° C.; Preferably, the fresh figs described in this step are selected from fresh figs that are 5-7 mature as raw materials; Step (5) ultrasonic liquefaction: the prepared mixed slurry of fresh American ginseng is sent into an ultrasonic reactor, heated to 53-65°C, with an ultrasonic power of 100-300W, and ultrasonically treated for 3-5 hours to release the effective substances more effectively through self-fermentation liquefaction, and then heated to 90°C and kept at a constant temperature for 5-10 minutes, and then filtered, concentrated, and packaged to obtain fresh American ginseng slurry.

[0008] The present invention can also adopt the process method with this characteristic to further process into fresh American ginseng solid drink.

[0009] Compared with the prior art, the advantages of the present invention are: 1. The American ginseng, figs, and selenium yeast raw materials used in the present invention are rich in resources and have many known beneficial effects on the human body. Fresh figs also have good solubilizing and seasoning effects. After long-term experimental studies, it was found that the active ingredient content of 5-7 mature figs is relatively high. While maintaining its original flavor and nutritional value, the enzyme activity inside is also in a more suitable state. The two are organically combined with selenium yeast to make it have more nutritional effects. Selenium yeast is also a microbial fermentation product rich in selenium. It is produced by yeast fermentation and has the characteristics of high bioavailability and good safety. Selenium is a trace element that has important physiological functions for the human body. It participates in the synthesis and metabolic processes of various enzymes and plays an important role in anti-oxidation, immunomodulation, reproductive health, etc. As a selenium supplement, selenium yeast helps to improve the selenium nutritional status of the human body, prevent and treat selenium deficiency-related diseases, and is deeply loved by people, with great practical value and economic significance.

[0010] 2. The present invention adopts water molecule energy purification technology to produce a large number of water catalyst functional groups through water splitting, which can quickly kill various pathogenic microorganisms (bacteria, viruses, etc.) in the body wall tissue of fresh American ginseng, and efficiently and safely degrade the pesticide chemical residues therein.

[0011] 3. The process steps of "synchronous shear heating" and "heating rate" adopted in the present invention reduce the mildew caused by fungal contamination. These fungal mildews produce metabolites such as ergosterol and flavonoids, which can cause bitterness and sourness in American ginseng.

[0012] 4. The timely "harvesting", "cleaning and processing", "heating rate", "constant temperature time" and other process steps adopted by the present invention can effectively prevent excessive oxidation of American ginseng and reduce the oxidation of American ginseng during the processing turnover to produce aldehydes, ketones and other substances, which have pungent odors and tastes.

[0013] 5. The process steps of "self-fermentation liquefaction", "heating to 90°C", "maintaining temperature for 5-10 minutes" and the like adopted in the present invention can effectively prevent a chemical change caused by microbial activity, reduce the sour taste of American ginseng slurry, and control the number of microorganisms in the autolysis, fermentation and degradation process of fresh American ginseng. In addition, the cleaning process step also emphasizes that "American ginseng that has been infected with bacteria should be discarded immediately", which can avoid the abnormal odor and taste of American ginseng slurry due to poor turnover and storage conditions of raw materials or infected bacteria generated during the growth and reproduction process.

[0014] 6. The present invention adopts a process method that uses fresh American ginseng as the main raw material and organically combines physical processing with self-fermentation and liquefaction, which changes the previous method of juicing, decocting, and alcohol extraction that produces a large amount of residue. The fresh American ginseng can be fully utilized in a micronized manner, with basically no residue or leftovers, and its nutrients are perfectly retained, which is easy for human body to absorb and has a high bioavailability. By utilizing the autolysis and fermentation of fresh American ginseng, fresh figs, and selenium yeast, the effective substances contained can be released more effectively. Compared with traditional extraction technology, the relative content of effective ingredients in American ginseng is higher.

[0015] 7. The present invention uses fresh American ginseng as raw material, which retains more nutrients than conventionally processed dried American ginseng, preserves the natural essence of American ginseng, that is, the active ingredients of American ginseng, and has a higher total saponin content. The total saponin content of fresh ginseng is 24% higher than that of dried ginseng on average. It is undoubtedly the best choice for consumers in terms of nutritional value and health benefits, can promote the development of Chinese herbal medicine planting and processing industry, and has great social and economic benefits and more advantages.

[0016] 8. The process method adopted in the present invention makes the obtained product have high biological activity and is easy to be absorbed by the human body. The slurry autolysis method adopted utilizes the slurry autolysis effect to better release the effective substances contained therein. Compared with the traditional processing technology, it has no pigments, no preservatives and other chemical additions, the content of effective ingredients is higher, and it has a good taste and is easy to eat, and can better exert the efficacy of American ginseng. DETAILED DESCRIPTION

[0017] The present invention will be further described below in conjunction with embodiments: Example

[0018] Harvest American ginseng that has grown for more than 4 years in the autumn when the roots of the underground part have fully developed and the above-ground part has withered. When harvesting, first remove the dead leaves and weeds, then dig out the entire root system along the growth direction of the plant, do not damage the root system, and soak it in water for 10 minutes in time. Discard immediately if you find American ginseng infected with bacteria. Avoid damage when washing, remove mud and debris, and make fresh and clean American ginseng for later use; Weigh the prepared fresh and clean American ginseng, cut and mince it in time, put it into a shear homogenizer, add purified water with a mass ratio of 1:13, shear and heat it to 49°C simultaneously, stir and shear at a speed of 3000rpm, heat at a rate of 10min, and keep the temperature constant for 30min to obtain fresh American ginseng puree for later use; Weigh the prepared fresh American ginseng pulp, harvest and weigh fresh figs and selenium-enriched yeast, add 3% fresh figs and 0.5% selenium-enriched yeast to the fresh American ginseng pulp, and then homogenize the pulp twice under the conditions of pressure 120 MPa and temperature 49° C. using an ultra-high pressure homogenizer to micronize the pulp to obtain a fresh American ginseng mixed pulp for later use; The prepared fresh American ginseng mixed slurry was sent into an ultrasonic reactor and heated to 55°C, ultrasonic power 800W, ultrasonic treatment for 3 hours, the effective substances are released more effectively through the autolysis and liquefaction of the slurry, and then heated to 90°C, kept at a constant temperature for 5 minutes to sterilize and inactivate enzymes, and then filtered, concentrated and packaged to prepare the fresh American ginseng slurry of the present invention. Example

[0019] Harvest 4-year-old American ginseng in autumn when the roots are fully developed and the above-ground parts are withered. Remove dead leaves and weeds first, then follow the direction of plant growth. Do not use too much force to damage the root system. Dig out the entire root system and soak it in water for 15 minutes. Discard any American ginseng infected with bacteria immediately. Avoid damage when washing, remove mud and debris, and obtain fresh and clean American ginseng for later use. Weigh the prepared fresh and clean American ginseng, cut and mince it in time, put it into a shear homogenizer, add purified water with a mass ratio of 1:16, shear and heat it to 49°C simultaneously, stir and shear at a speed of 4000rpm, heat at a rate of 15min, and keep the temperature constant for 30min to obtain fresh American ginseng puree for later use; Harvest and weigh fresh figs and selenium-enriched yeast, add 5% fresh figs and 0.7% selenium-enriched yeast to the above-mentioned fresh American ginseng pulp, and then use an ultra-high pressure homogenizer to homogenize the pulp twice under the conditions of a pressure of 120 MPa and a temperature of 55° C. to finely refine the pulp to obtain a fresh American ginseng mixed pulp for later use; The prepared fresh American ginseng mixed slurry was sent into an ultrasonic reactor and heated to 57°C, ultrasonic power 800W, ultrasonic treatment for 2 hours, the effective substances are released more effectively through autolysis and fermentation of the slurry, then heated to 90°C, kept at a constant temperature for 5 minutes to sterilize and inactivate enzymes, and then filtered, concentrated and packaged to prepare the fresh American ginseng slurry of the present invention. Example

[0020] Harvest 4-year-old American ginseng in autumn when the roots are fully developed and the above-ground parts are withered. Remove dead leaves and weeds first, then follow the direction of plant growth. Do not use too much force to damage the root system. Dig out the entire root system and soak it in water for 15 minutes. Discard any American ginseng infected with bacteria immediately. Avoid damage when washing, remove mud and debris, and obtain fresh and clean American ginseng for later use. Weigh the prepared fresh and clean American ginseng, cut and mince it in time, put it into a shear homogenizer, add purified water with a mass ratio of 1:16, shear and heat it to 49°C simultaneously, stir and shear at a speed of 4000rpm, heat at a rate of 15min, and keep the temperature constant for 30min to obtain fresh American ginseng puree for later use; Harvest and weigh fresh figs and selenium-enriched yeast, add 5% fresh figs and 0.7% selenium-enriched yeast to the above-mentioned fresh American ginseng pulp, and then use an ultra-high pressure homogenizer to homogenize the pulp twice under the conditions of a pressure of 120 MPa and a temperature of 55° C. to finely refine the pulp to obtain a fresh American ginseng mixed pulp for later use; The prepared fresh American ginseng mixed slurry was sent into an ultrasonic reactor and heated to 57°C, ultrasonic power 800W, ultrasonic treatment for 2 hours, the effective substances are released more effectively through autolysis and liquefaction of the slurry, then heated to 90°C, kept at a constant temperature for 5 minutes for sterilization and enzyme inactivation, and then filtered, spray-dried, granulated, packaged and other process steps to prepare the fresh American ginseng solid beverage of the present invention.

[0021] Experimental Example 1 The applicant conducted sensory testing and taste evaluation experiments on the product of the present invention; The fresh American ginseng slurry prepared in Examples 1 and 2 and the fresh American ginseng solid beverage prepared in Example 3 were respectively measured for color, taste, smell and state in accordance with the national standard GB / 7101, and 30 people were randomly selected to evaluate the taste of the finished products. The taste evaluation was divided into three categories: good, average and poor. The test and scoring results are shown in Table 1.

[0022] Table 1 Sensory measurement and evaluation experiment table The above experimental results show that the various sensory indicators of the product are qualified and meet the requirements of national standards, and the taste evaluation has also achieved the invention purpose of good taste. The taste evaluation method is mainly tasting, in order to avoid the uncertainty of the results caused by the subjectivity of the evaluation. In view of this problem, we apply fuzzy mathematics to the sensory evaluation of the product of the present invention, which will not be described in detail. The results show that the present invention adds 3-15% fresh American ginseng and 0.1-1% selenium-enriched yeast to the prepared fresh American ginseng puree. Under this condition, the taste is the best, which also verifies the feasibility of fuzzy mathematics in food sensory evaluation.

[0023] Experimental Example 2 The test results of pesticide residues and microbial indicators of the fresh American ginseng slurry product prepared by the present invention are shown in Table 2. The data in the table are from the testing agency of the Agricultural and Sideline Products Testing Center, which has the qualification certification of a statutory testing agency with a third-party impartial status.

[0024] Table 2 Pesticide residue and microbial index test results The above test results show that the present invention not only retains the nutritional components of fresh American ginseng to the maximum extent, but also effectively kills harmful bacteria and ensures the requirements of microbial indicators. The water molecule energy purification technology adopted can quickly kill various pathogenic microorganisms of fresh American ginseng and efficiently and safely degrade pesticide chemical residues.

[0025] Experimental Example 3 Experiment for determining the total saponin content and selenium content of the product of the present invention;.

[0026] The fresh American ginseng serum prepared in test examples 1 and 2 and the control group 1 and 2 available on the market were tested. The total saponin content and selenium content in the product, where control group 1 is American ginseng oral liquid produced by Kangmei New Medicine Health Co., Ltd., and control group 2 is American ginseng beverage available on the market. The soluble solids determined in Experimental Example 1, Experimental Example 2, Control Group 1, and Control Group 2 are all 10%. The comparison of the test results of total saponin content and selenium content under the same conditions is shown in Table 3 below.

[0027] Table 3 Comparison of the test results of total saponin content and selenium content The above experimental results show that compared with the products of control groups 1 and 2, the total saponin content in the fresh American ginseng slurry of experimental examples 1 and 2 increased significantly, and the selenium content filled the gap in selenium. The results show that the product of the present invention has a high nutritional content and a perfect retention of active ingredients, which solves the technical drawbacks of serious nutritional damage, low bioavailability, and large amounts of active ingredients that existed in the past processing.

[0028] Experimental Example 4 Comparative test of (semi-finished product) and (finished product) of the embodiment of the present invention;.

[0029] The fresh American ginseng slurry prepared in the process steps of the present invention is used as an experimental example (semi-finished product) The prepared fresh American ginseng slurry experimental example (finished product) was tested for "liquid uniformity", "number of meshes that can pass through" and "total saponin content", and the test results are compared in Table 4 below.

[0030] Table 4 Comparison of test results of experimental example (semi-finished product) and (finished product) The above experimental results show that the liquid uniformity of the experimental example (semi-finished product) is significantly improved compared with the experimental example (finished product), and the prepared fresh American ginseng slurry (semi-finished product) is The number of meshes passed increased by 1 times, and the total saponin content increased by 30%. The process of adding 60% ripe fresh figs, selenium-rich yeast and heated fermentation to fresh American ginseng pulp can make the pulp finer, release the effective substances it contains better, and make the relative effective ingredient content of fresh American ginseng higher.

[0031] The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention. It should be understood by those skilled in the art that the present invention is not limited to the above embodiments. The above embodiments and descriptions are only for explaining the principles of the present invention. Without departing from the spirit and scope of the present invention, the present invention may have various changes and improvements, which fall within the scope of the present invention to be protected. The scope of protection of the present invention is defined by the attached claims and their equivalents.

Claims

1. A method for preparing fresh American ginseng slurry, characterized by the following steps: Step (1) Harvesting fresh American ginseng: The time for harvesting fresh American ginseng is generally in autumn, when the plant has grown for 3-4 years and the roots of the underground part have fully developed and the above-ground part has withered. When harvesting, first remove the dead leaves and weeds on the ground, and then dig out the entire root system along the direction of plant growth. Do not use too much force to avoid damaging the root system. Step (2) Soaking and Purification: Soak the harvested fresh American ginseng in water for 10-30 minutes in time to make it easier to remove mud and sand. Discard the American ginseng that has been infected with bacteria immediately. After soaking, send it to a food purifier and use water molecule energy purification technology to quickly clean it. During cleaning, care should be taken to avoid damage, remove mud and debris, and obtain fresh and clean American ginseng: Step (3) shearing and pulping: clean fresh American ginseng is cut into pieces and minced in time, put into a shearing pulping machine, add purified water with a mass ratio of 1:10-21, synchronously shear and heat to 49° C., stir and shear at a speed of 2000-4000 rpm, heat at a rate of 10-30 min, and keep at a constant temperature for 20-40 min to obtain fresh American ginseng pulp; Step (4) merging and homogenizing: adding 3-15% of fresh figs and 0.1-2% of selenium yeast to the prepared fresh American ginseng pulp, and then performing ultra-high pressure shear homogenization to obtain a slurry of fresh American ginseng at a pressure of 100-120 MPa and a temperature of 49-53° C.; Preferably, the fresh figs described in this step are selected from fresh figs that are 5-7 mature as raw materials; Step (5) ultrasonic liquefaction: the prepared mixed slurry of fresh American ginseng is sent into an ultrasonic reactor, heated to 53-65°C, with an ultrasonic power of 100-300W, and ultrasonically treated for 3-5 hours to release the effective substances more effectively through self-fermentation liquefaction, and then heated to 90°C and kept at a constant temperature for 5-10 minutes, and then filtered, concentrated, and packaged to obtain fresh American ginseng slurry.

2. The method for preparing fresh American ginseng slurry according to claim 1, further characterized in that: The process with these characteristics is adopted to further process the product into a fresh American ginseng solid beverage.