Novel honeydew ginseng and preparation method thereof

Abstract

The invention discloses a novel honeydew ginseng and a preparation method thereof, high-quality fresh ginseng or low-temperature dried ginseng such as freeze-dried ginseng is selected to maintain the active ingredients of the ginseng, especially the activity of ginsenoside. The freeze-dried ginseng not only can reduce the loss of effective components in the traditional drying process, but also can better maintain the original nutritional value and taste of the freeze-dried ginseng. According to the novel honeydew ginseng and the preparation method thereof, through combination of low-temperature enzymolysis, cold extraction and microwave low-temperature heating, damage of high temperature to effective components of ginseng and honey is reduced to the maximum extent, reservation of active substances such as ginsenoside and polysaccharide is ensured, the production time can be greatly shortened through the cold extraction and microwave heating treatment technology, the production efficiency is improved, and the production cost is reduced. The consistency of each batch of products in the aspects of taste, appearance and nutritional ingredients can be ensured through a low-temperature process and fine control, and the problem of product inconsistency caused by raw material difference in a traditional preparation method is solved.

Description

Technical Field

[0001] The invention relates to the technical field of health food processing, in particular to a novel honey ginseng and a preparation method thereof. Background Art

[0002] Honey ginseng is a traditional health food made by combining ginseng roots with natural ingredients such as honey and syrup through a special process. Its production method usually includes the following steps: first, select high-quality ginseng, peel and clean it; then slice or cut the ginseng into sections and soak it in honey to ensure that each piece of ginseng evenly absorbs the nutrients of honey. Next, the soaked mixture is steamed and heated at low temperature for a long time to make its taste more intense and the taste softer while maintaining the effective ingredients of ginseng. Finally, the honey ginseng is cooled, packaged, and stored in a dry and cool place for long-term consumption. Honey ginseng has many health benefits such as enhancing immunity, improving physical strength and resisting fatigue, and is suitable for people who need to nourish and regulate their bodies.

[0003] In the prior art, although honey ginseng and its preparation method can retain the effective ingredients of ginseng and improve its taste, there are also some disadvantages: Loss of nutrients: In the traditional preparation process, due to the long cooking time, some effective ingredients of ginseng, such as ginsenosides, volatile oils, etc., may be decomposed or volatilized due to high temperature or long-term heating, thereby reducing the health care effect of honey ginseng; Unstable quality of honey: The quality of honey is crucial to the effect of the final product during the preparation process, but the quality of honey is easily affected by the collection season, region and processing method. There may be large differences between different batches of honey, which may affect the taste and nutritional value of honey ginseng; The processing process is cumbersome and time-consuming: Traditional The traditional preparation method of honey ginseng requires long-term soaking and steaming, which not only increases the production cost, but also makes the entire process more complicated, limiting the output and efficiency; poor product consistency: due to the differences in size, quality, shape, etc. of each batch of ginseng, there may be certain fluctuations in the ginseng cutting, honey soaking, heating and other links in the preparation process, which makes the final product have certain inconsistencies in appearance, taste and nutritional ingredients; storage difficulty: honey ginseng contains honey and ginseng, two ingredients that are easily affected by the environment, especially in an environment with high humidity or high temperature, it is easy to deteriorate, ferment or change in flavor, so special storage conditions are required, which increases the subsequent storage and transportation costs

[0004] Therefore, we propose a novel honey ginseng and a preparation method thereof. Summary of the invention

[0005] To achieve the above object, the present invention provides the following technical solution: a novel honey ginseng and a preparation method thereof, comprising the following steps:

[0006] S1: Raw material selection and processing

[0007] S1.1: Ginseng selection: Choose high-quality fresh ginseng or ginseng that has been dried at low temperatures (such as freeze-dried ginseng) to preserve the active ingredients of ginseng, especially the activity of ginsenosides. Freeze-dried ginseng can not only reduce the loss of active ingredients in the traditional drying process, but also better preserve its original nutritional value and taste;

[0008] S1.2: Honey selection: Choose natural honey that has not been treated with pesticides and has not been processed at high temperatures. This will retain more nutrients, such as enzymes, vitamins, etc., ensuring the best taste and health benefits.

[0009] S2: Low temperature enzymatic hydrolysis and soaking

[0010] S2.1: Low-temperature enzymatic hydrolysis: Through low-temperature enzymatic hydrolysis technology, ginseng is processed at a temperature below 40°C, and plant enzymes (such as papain or other natural enzymes) are used to decompose the cell walls of ginseng, so that the effective ingredients in ginseng (such as ginsenosides, polysaccharides, etc.) can be better released and absorbed. This method can greatly reduce the loss of nutrients caused by high-temperature cooking;

[0011] S2.2: Honey soaking: Mix the treated ginseng with honey in a certain ratio (e.g., 1:1 to 1:2) and soak it under low temperature conditions. The soaking time can be controlled between 24 hours and 48 hours to allow the ginseng to fully absorb the nutrients in the honey. The natural sugar in honey not only provides energy for ginseng, but also enhances its health benefits.

[0012] S3: Cold extraction: Using cold extraction technology, the soaked ginseng and honey mixture is placed in a low-temperature extraction device, and the active ingredients in ginseng are further extracted using a low-temperature environment (below 40°C). This process can retain the nutrients of ginseng to the greatest extent and avoid high-temperature losses. At the same time, low-temperature extraction can also prevent the destruction of nutrients in honey, such as enzymes and antioxidants.

[0013] S4: Microwave low-temperature heating: Use microwave technology to heat the mixture at a low temperature (controlled between 40°C-50°C), and use the penetration of microwaves to evenly heat ginseng and honey, making the active ingredients more integrated and increasing their bioavailability. Microwave heating can reduce the damage to the active ingredients of ginseng caused by high temperatures in traditional steaming methods, and at the same time, the heating time is shorter, improving production efficiency.

[0014] S5: Concentration and cooling

[0015] S5.1: Concentration: Vacuum concentration technology is used to evaporate the water in the honey and ginseng mixture and concentrate it into honey juice with high viscosity. Vacuum concentration technology can be carried out under low temperature conditions to avoid the loss of effective ingredients under high temperature, and at the same time it can shorten the concentration time and improve production efficiency;

[0016] S5.2: Cooling and shaping: The concentrated honey ginseng is quickly cooled to room temperature and then placed in a mold for shaping. The cooling process helps stabilize the honey ginseng and ensures that the taste and texture of the final product are more uniform.

[0017] S6: Packaging and storage

[0018] S6.1: Packaging: Use sealed packaging technology and food-grade vacuum packaging bags or glass bottles to ensure that the quality of honey ginseng is not affected by air, moisture and light. In order to increase the shelf life of the product, you can add an appropriate amount of preservatives to the packaging or use nitrogen filling packaging technology to prevent oxidation;

[0019] S6.2: Storage: Store the packaged honey ginseng in a dry, cool place, away from high temperature, moisture and direct sunlight to ensure the long-term stability and health benefits of the product.

[0020] Preferably, the age of the ginseng in step S1 is between 4 and 6 years old, and the nutrients are relatively rich. The ginseng is quality checked to ensure that it is not moldy or damaged, and the ginseng treated by the freeze-drying process is selected to ensure that it is dehydrated under low temperature conditions to retain the active ingredients of the ginseng. High-quality ginseng is screened, and it is cleaned and preliminarily trimmed to remove external soil and impurities to maintain its integrity. Natural honey that has not been treated with high temperature (such as wolfberry honey, vitex honey, etc.) is selected to avoid the difference in the ingredients of different nectars affecting the quality, and avoid using syrup or products containing additives. Honey does not need to be heated or diluted before use to ensure that its natural enzymes and antioxidant components are retained to the maximum extent.

[0021] Preferably, in step S2, a temperature-controlled water bath or low-temperature enzymolysis equipment is used to cut ginseng roots (freeze-dried ginseng or fresh ginseng) into sheets or segments of appropriate size, put them into an enzyme solution, select natural plant enzymes (such as papain), and according to the amount of ginseng, a suitable amount of enzyme solution is used, and the cut ginseng is put into a water bath, and the water temperature is kept between 30°C-35°C, and the enzyme solution and ginseng contact reaction time are kept between 4 hours and 12 hours, ensuring that the enzymolysis is sufficient, and stirring is performed regularly to promote uniform reaction. After the enzymolysis is completed, the excess enzyme solution is rinsed with cold water to remove the excess enzyme solution, and the ginseng after the low-temperature enzymolysis is mixed with honey. According to the ratio of ginseng and honey (usually 1:1 to 1:2), the two are mixed and then put into a sealed container, and the soaking time is controlled between 24 hours and 48 hours. The whole process is kept at a temperature of 20°C to 25°C to avoid the destruction of the effective ingredients of honey and ginseng by high temperature.

[0022] Preferably, in step S3, the soaked honey and ginseng mixture is placed in a cold extraction device, and extracted at a low temperature (generally controlled below 40°C), and the extraction time is set to 4-6 hours to ensure that the honey and ginseng effective ingredients are fully integrated, and at the same time, the maximum amount of ginsenosides, polysaccharides and other active substances are extracted. During the extraction process, ultrasound or vibration can be combined to assist in penetration extraction to ensure that the nutrients in the ginseng are better dissolved in the honey.

[0023] Preferably, in step S4, the honey ginseng liquid after cold extraction is placed in a microwave heating device, the heating temperature is set between 40°C and 50°C, and the heating is continued for 10-20 minutes to ensure that the effective ingredients in ginseng and honey can be fully integrated. The advantage of microwave heating is that it can heat the mixture quickly and evenly, and can better retain nutrients than traditional steaming processes. At this stage, the temperature needs to be frequently checked to ensure that it does not exceed 50°C to prevent the destruction of active substances such as enzymes and vitamins in honey.

[0024] Preferably, in step S5, the mixed liquid after cold extraction and microwave heating is poured into a vacuum concentrator, the vacuum concentration temperature is set to 40°C-50°C, and the evaporation rate is adjusted by controlling the vacuum degree to remove excess water, and finally a thick honey ginseng liquid is obtained and concentrated to the required consistency. Generally, the honey is required to have strong viscosity and be able to maintain a certain shape after cooling. The concentrated honey ginseng liquid is quickly transferred to a cooling device and quickly cooled to room temperature (below 25°C). Then, the cooled honey ginseng liquid is poured into a mold and shaped as required (such as bottled or block). During the cooling process, cold air or cold water can be used to help accelerate the cooling to ensure that the product does not stratify or crystallize during the cooling process.

[0025] Preferably, in step S6, vacuum packaging equipment is used to seal and package the honey ginseng to reduce air entry and extend the shelf life. For bottled products, glass bottles or PET bottles are used, and the bottle mouths are sealed before filling to ensure good sealing. If it is a solid block product, an aluminum foil bag or a food-grade packaging bag is used for sealing.

[0026] Compared with the prior art, the present invention provides a novel honey ginseng and a preparation method thereof, which has the following beneficial effects:

[0027] 1. This new type of honey ginseng and its preparation method, through the combination of low-temperature enzymatic hydrolysis, cold extraction and microwave low-temperature heating, minimizes the damage of high temperature to the effective ingredients of ginseng and honey, ensures the retention of active substances such as ginsenosides and polysaccharides, and the cold extraction and microwave heating treatment technology can greatly shorten the production time, improve production efficiency and reduce production costs.

[0028] 2. This new type of honey ginseng and its preparation method can ensure the consistency of taste, appearance and nutritional ingredients of each batch of products through low-temperature technology and refined control, solving the problem of product inconsistency caused by raw material differences in traditional preparation methods. Due to the low temperature, the nutritional ingredients of honey are retained to the maximum extent, which not only tastes better but also helps to enhance the health benefits of honey ginseng. Vacuum concentration and sealed packaging can effectively extend the shelf life of honey ginseng, reduce the risk of deterioration, and improve the commercial value of the product. DETAILED DESCRIPTION

[0029] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. 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.

[0030] Example

[0031] A novel honey ginseng and its preparation method

[0032] A novel honey ginseng and a preparation method thereof, comprising the following steps:

[0033] 1. A novel honey ginseng and a preparation method thereof, characterized in that it comprises the following steps:

[0034] S1: Raw material selection and processing

[0035] S1.1: Ginseng selection: Choose high-quality fresh ginseng or ginseng that has been dried at low temperatures (such as freeze-dried ginseng) to preserve the active ingredients of ginseng, especially the activity of ginsenosides. Freeze-dried ginseng can not only reduce the loss of active ingredients in the traditional drying process, but also better preserve its original nutritional value and taste;

[0036] S1.2: Honey selection: Choose natural honey that has not been treated with pesticides and has not been processed at high temperatures. This will retain more nutrients, such as enzymes, vitamins, etc., ensuring the best taste and health benefits.

[0037] S2: Low temperature enzymatic hydrolysis and soaking

[0038] S2.1: Low-temperature enzymatic hydrolysis: Through low-temperature enzymatic hydrolysis technology, ginseng is processed at a temperature below 40°C, and plant enzymes (such as papain or other natural enzymes) are used to decompose the cell walls of ginseng, so that the effective ingredients in ginseng (such as ginsenosides, polysaccharides, etc.) can be better released and absorbed. This method can greatly reduce the loss of nutrients caused by high-temperature cooking;

[0039] S2.2: Honey soaking: Mix the treated ginseng with honey in a certain ratio (e.g., 1:1 to 1:2) and soak it under low temperature conditions. The soaking time can be controlled between 24 hours and 48 hours to allow the ginseng to fully absorb the nutrients in the honey. The natural sugar in honey not only provides energy for ginseng, but also enhances its health benefits.

[0040] S3: Cold extraction: Using cold extraction technology, the soaked ginseng and honey mixture is placed in a low-temperature extraction device, and the active ingredients in ginseng are further extracted using a low-temperature environment (below 40°C). This process can retain the nutrients of ginseng to the greatest extent and avoid high-temperature losses. At the same time, low-temperature extraction can also prevent the destruction of nutrients in honey, such as enzymes and antioxidants.

[0041] S4: Microwave low-temperature heating: Use microwave technology to heat the mixture at a low temperature (controlled between 40°C-50°C), and use the penetration of microwaves to evenly heat ginseng and honey, making the active ingredients more integrated and increasing their bioavailability. Microwave heating can reduce the damage to the active ingredients of ginseng caused by high temperatures in traditional steaming methods, and at the same time, the heating time is shorter, improving production efficiency.

[0042] S5: Concentration and cooling

[0043] S5.1: Concentration: Vacuum concentration technology is used to evaporate the water in the honey and ginseng mixture and concentrate it into honey juice with high viscosity. Vacuum concentration technology can be carried out under low temperature conditions to avoid the loss of effective ingredients under high temperature, and at the same time it can shorten the concentration time and improve production efficiency;

[0044] S5.2: Cooling and shaping: The concentrated honey ginseng is quickly cooled to room temperature and then placed in a mold for shaping. The cooling process helps stabilize the honey ginseng and ensures that the taste and texture of the final product are more uniform.

[0045] S6: Packaging and storage

[0046] S6.1: Packaging: Use sealed packaging technology and food-grade vacuum packaging bags or glass bottles to ensure that the quality of honey ginseng is not affected by air, moisture and light. In order to increase the shelf life of the product, you can add an appropriate amount of preservatives to the packaging or use nitrogen filling packaging technology to prevent oxidation;

[0047] S6.2: Storage: Store the packaged honey ginseng in a dry, cool place, away from high temperature, humidity and direct sunlight to ensure the long-term stability and health benefits of the product.

[0048] Specifically, the age of ginseng in step S1 is between 4 and 6 years old, and the nutrients are relatively rich. The ginseng is quality checked to ensure that it is not moldy or damaged, and ginseng treated by freeze-drying process is selected to ensure dehydration under low temperature conditions to retain the active ingredients of ginseng, select high-quality ginseng, and wash and preliminarily trim it to remove external soil and impurities to maintain its integrity. Natural honey that has not been treated with high temperature (such as wolfberry honey, vitex honey, etc.) is selected to avoid the difference in ingredients of different nectars affecting the quality, and avoid using syrup or products containing additives. Honey does not need to be heated or diluted before use to ensure that its natural enzymes and antioxidant components are retained to the maximum extent.

[0049] Specifically, in step S2, a temperature-controlled water bath or low-temperature enzymolysis equipment is used to cut ginseng roots (freeze-dried ginseng or fresh ginseng) into sheets or segments of appropriate size, put them into an enzyme solution, select natural plant enzymes (such as papain), and according to the amount of ginseng, a suitable amount of enzyme solution is added, and the cut ginseng is put into a water bath, and the water temperature is kept between 30°C-35°C, and the enzyme solution and ginseng contact reaction time are kept between 4 hours and 12 hours, ensuring that the enzymolysis is sufficient, and stirring is performed regularly to promote uniform reaction. After the enzymolysis is completed, the excess enzyme solution is rinsed with cold water to remove the excess enzyme solution, and the ginseng after the low-temperature enzymolysis is mixed with honey. According to the ratio of ginseng to honey (usually 1:1 to 1:2), the two are mixed evenly and then put into a sealed container, and the soaking time is controlled between 24 hours and 48 hours. The whole process is kept at a temperature of 20°C to 25°C to avoid the damage of high temperature to the effective ingredients of honey and ginseng.

[0050] Specifically, in step S3, the soaked honey and ginseng mixture is placed in a cold extraction device and extracted at a low temperature (generally controlled below 40°C). The extraction time is set to 4-6 hours to ensure that the effective ingredients of honey and ginseng are fully integrated and the maximum amount of ginsenosides, polysaccharides and other active substances are extracted. During the extraction process, ultrasound or vibration can be used to assist in penetration extraction to ensure that the nutrients in ginseng are better dissolved in honey.

[0051] Specifically, in step S4, the honey ginseng liquid after cold extraction is placed in a microwave heating device, the heating temperature is set between 40°C and 50°C, and the heating is continued for 10-20 minutes to ensure that the effective ingredients in ginseng and honey can be fully integrated. The advantage of microwave heating is that it can heat the mixture quickly and evenly, and can better retain nutrients than traditional steaming processes. At this stage, the temperature needs to be frequently checked to ensure that it does not exceed 50°C to prevent the destruction of active substances such as enzymes and vitamins in honey.

[0052] Specifically, in step S5, the mixed liquid after cold extraction and microwave heating is poured into a vacuum concentrator, the vacuum concentration temperature is set to 40°C-50°C, and the evaporation rate is adjusted by controlling the vacuum degree to remove excess water, and finally a thick honey ginseng liquid is obtained and concentrated to the required consistency. Generally, the honey is required to have strong viscosity and be able to maintain a certain shape after cooling. The concentrated honey ginseng liquid is quickly transferred to a cooling device and quickly cooled to room temperature (below 25°C). Then, the cooled honey ginseng liquid is poured into a mold and shaped as required (such as bottled or block). During the cooling process, cold air or cold water can be used to help accelerate the cooling to ensure that the product does not stratify or crystallize during the cooling process.

[0053] Specifically, in step S6, vacuum packaging equipment is used to seal and package the honey ginseng to reduce air entry and extend the shelf life. For bottled products, glass bottles or PET bottles are used, and the bottle mouths are sealed before filling to ensure good sealing. If it is a solid block product, an aluminum foil bag or a food-grade packaging bag is used for sealing.

[0054] Through the above technical scheme, in the present invention, by combining low-temperature enzymatic hydrolysis, cold extraction and microwave low-temperature heating, the damage of high temperature to the effective ingredients of ginseng and honey is minimized to the greatest extent, ensuring the retention of active substances such as ginsenosides and polysaccharides. The cold extraction and microwave heating treatment technology can greatly shorten the production time, improve production efficiency, and reduce production costs. The consistency of taste, appearance and nutritional ingredients of each batch of products can be guaranteed through low-temperature technology and refined control, solving the problem of product inconsistency caused by raw material differences in traditional preparation methods. Due to the low temperature, the nutritional ingredients of honey are retained to the maximum extent, which not only tastes better, but also helps to enhance the health care effect of honey ginseng. Vacuum concentration and sealed packaging can effectively extend the shelf life of honey ginseng, reduce the risk of deterioration, and improve the commercial value of the product.

[0055] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A novel honey ginseng and a preparation method thereof, characterized in that: The following steps are involved: S1: Raw material selection and processing S1.1: Ginseng selection: Select high-quality fresh ginseng or ginseng that has been dried at low temperatures (such as freeze-dried ginseng) to maintain the active ingredients of ginseng, especially the activity of ginsenosides. Freeze-dried ginseng not only reduces the loss of active ingredients in the traditional drying process, but also better maintains its original nutritional value and taste; S1.2: Honey selection: Choose natural honey that has not been treated with pesticides and has not been processed at high temperatures. This will retain more nutrients, such as enzymes, vitamins, etc., ensuring the best taste and health benefits. S2: Low temperature enzymatic hydrolysis and soaking S2.1: Low-temperature enzymatic hydrolysis: Through low-temperature enzymatic hydrolysis technology, ginseng is processed at a temperature below 40°C, and plant enzymes (such as papain or other natural enzymes) are used to decompose the cell walls of ginseng, so that the effective ingredients in ginseng (such as ginsenosides, polysaccharides, etc.) can be better released and absorbed. This method can greatly reduce the loss of nutrients caused by high-temperature cooking; S2.2: Honey soaking: Mix the treated ginseng with honey in a certain ratio (e.g., 1:1 to 1:2) and soak it under low temperature conditions. The soaking time can be controlled between 24 hours and 48 hours to allow the ginseng to fully absorb the nutrients in the honey. The natural sugar in honey not only provides energy for ginseng, but also enhances its health benefits. S3: Cold extraction: Using cold extraction technology, the soaked ginseng and honey mixture is placed in a low-temperature extraction device, and the active ingredients in ginseng are further extracted using a low-temperature environment (below 40°C). This process can retain the nutrients of ginseng to the greatest extent and avoid high-temperature losses. At the same time, low-temperature extraction can also prevent the destruction of nutrients in honey, such as enzymes and antioxidants. S4: Microwave low-temperature heating: Use microwave technology to heat the mixture at a low temperature (controlled between 40°C-50°C), and use the penetration of microwaves to evenly heat ginseng and honey, making the active ingredients more integrated and increasing their bioavailability. Microwave heating can reduce the damage to the active ingredients of ginseng caused by high temperatures in traditional steaming methods, and at the same time, the heating time is shorter, improving production efficiency. S5: Concentration and cooling S5.1: Concentration: Vacuum concentration technology is used to evaporate the water in the honey and ginseng mixture and concentrate it into honey juice with high viscosity. Vacuum concentration technology can be carried out under low temperature conditions to avoid the loss of effective ingredients under high temperature, and at the same time it can shorten the concentration time and improve production efficiency; S5.2: Cooling and shaping: The concentrated honey ginseng is quickly cooled to room temperature and then placed in a mold for shaping. The cooling process helps stabilize the honey ginseng and ensures that the taste and texture of the final product are more uniform. S6: Packaging and storage S6.1: Packaging: Use sealed packaging technology and food-grade vacuum packaging bags or glass bottles to ensure that the quality of honey ginseng is not affected by air, moisture and light. In order to increase the shelf life of the product, you can add an appropriate amount of preservatives to the packaging or use nitrogen filling packaging technology to prevent oxidation; S6.2: Storage: Store the packaged honey ginseng in a dry, cool place, away from high temperature, moisture and direct sunlight to ensure the long-term stability and health benefits of the product.

2. The novel honey ginseng and its preparation method according to claim 1, characterized in that: The age of ginseng in step S1 is between 4 and 6 years old, and the nutrients are relatively rich. The ginseng is quality checked to ensure that it is not moldy or damaged, and ginseng treated by freeze-drying process is selected to ensure dehydration under low temperature conditions to retain the active ingredients of ginseng, screen high-quality ginseng, and wash and preliminarily trim it, remove external soil and impurities, maintain its integrity, and select natural, untreated honey (such as wolfberry honey, vitex honey, etc.) to avoid the difference in ingredients of different nectars affecting the quality, and avoid using syrup or products containing additives. Honey does not need to be heated or diluted before use to ensure that its natural enzymes and antioxidant components are retained to the maximum extent.

3. The novel honey ginseng and its preparation method according to claim 1, characterized in that: In step S2, a temperature-controlled water bath or low-temperature enzymolysis equipment is used to cut the ginseng root (freeze-dried ginseng or fresh ginseng) into pieces or segments of appropriate size, and put them into an enzyme solution. Natural plant enzymes (such as papain) are selected, and an appropriate amount of enzyme solution is mixed according to the amount of ginseng. The cut ginseng is put into a water bath, and the water temperature is maintained between 30° C. and 35° C. The contact reaction time between the enzyme solution and the ginseng is maintained between 4 hours and 12 hours to ensure sufficient enzymolysis. Stirring is performed regularly to promote uniform reaction. After the enzymolysis is completed, the excess enzyme solution is rinsed with cold water to remove the excess enzyme solution, and the ginseng after low-temperature enzymolysis is mixed with honey. According to the ratio of ginseng to honey (usually 1:1 to 1:2), mix the two evenly and put them into a sealed container. The soaking time should be controlled between 24 hours and 48 hours. The temperature should be kept at 20℃ to 25℃ throughout the whole process to avoid high temperature from damaging the effective ingredients of honey and ginseng.

4. The novel honey ginseng and its preparation method according to claim 1, characterized in that: In step S3, the soaked honey and ginseng mixture is placed in a cold extraction device and extracted at a low temperature (generally controlled below 40° C.). The extraction time is set to 4-6 hours to ensure that the effective ingredients of honey and ginseng are fully integrated and the maximum amount of ginsenosides, polysaccharides and other active substances are extracted. During the extraction process, ultrasound or vibration can be combined to assist in penetration extraction to ensure that the nutrients in ginseng are better dissolved in honey.

5. The novel honey ginseng and its preparation method according to claim 1, characterized in that: In step S4, the honey ginseng liquid after cold extraction is placed in a microwave heating device, the heating temperature is set between 40°C and 50°C, and the heating is continued for 10-20 minutes to ensure that the effective ingredients in ginseng and honey can be fully integrated. The advantage of microwave heating is that it can heat the mixture quickly and evenly, and can better retain nutrients than traditional steaming processes. At this stage, the temperature needs to be frequently checked to ensure that it does not exceed 50°C to prevent the destruction of active substances such as enzymes and vitamins in honey.

6. The novel honey ginseng and its preparation method according to claim 1, characterized in that: In step S5, the mixed liquid after cold extraction and microwave heating is poured into a vacuum concentrator, the vacuum concentration temperature is set to 40°C-50°C, and the evaporation rate is adjusted by controlling the vacuum degree to remove excess water, and finally a thick honey ginseng liquid is obtained and concentrated to the required consistency. Generally, the honey is required to have strong viscosity and be able to maintain a certain shape after cooling. The concentrated honey ginseng liquid is quickly transferred to a cooling device and quickly cooled to room temperature (below 25°C). Then, the cooled honey ginseng liquid is poured into a mold and shaped as required (such as bottled or block). During the cooling process, cold air or cold water can be used to help accelerate cooling to ensure that the product does not stratify or crystallize during the cooling process.

7. The novel honey ginseng and its preparation method according to claim 1, characterized in that: In step S6, vacuum packaging equipment is used to seal and package the honey ginseng to reduce air entry and extend the shelf life. For bottled products, glass bottles or PET bottles are used, and the bottle mouths are sealed before filling to ensure good sealing. If it is a solid block product, aluminum foil bags or food-grade packaging bags are used for sealing.