Novel radix scrophulariae soup and preparation method thereof

Abstract

The preparation method comprises the following steps: selecting high-quality dry ginseng, removing impurities, slicing the ginseng, keeping the integrity and effective components of the ginseng, slicing the ginseng, cleaning the sliced ginseng with auxiliary materials such as fresh Chinese wolfberry fruits and red dates, carrying out soaking extraction by adopting a low-temperature water extraction technology and controlling the water temperature to be 40-60 DEG C, and carrying out vacuum filtration to obtain the novel single ginseng soup. The extraction time is 4-6 hours, and effective components such as ginsenoside and amino acid of the ginseng are reserved to the maximum extent through the continuous low-temperature extraction process. By adopting a mode of combining low-temperature water extraction and supercritical CO2 extraction, the damage to active ingredients of the ginseng in the traditional high-temperature stewing process is effectively avoided. The method has the advantages that important nutritional ingredients such as ginseng, especially ginsenoside, amino acid and natural polysaccharide can be better reserved and concentrated under the low-temperature condition, so that the health-care effect of the single ginseng soup is improved, and compared with a traditional hot water extraction method, the supercritical CO2 extraction technology has higher extraction efficiency.

Description

Technical Field

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

[0002] Du Shen Tang (Single Ginseng Soup) is a traditional soup primarily made with ginseng, boasting health benefits such as nourishing, strengthening the body, regulating the immune system, and boosting physical strength. Its preparation typically involves selecting high-quality ginseng, removing impurities, and thinly slicing it. The ginseng slices are then placed in a pot with an appropriate amount of water and simmered over low heat for three to four hours to maximize the extraction of the ginseng's active ingredients, such as ginsenosides and amino acids. During the simmering process, the heat should be kept low to prevent excessive heat from destroying the ginseng's nutrients. Finally, the residue is filtered out, resulting in a concentrated soup. Seasonings such as goji berries and red dates can be added to enhance the taste and nutritional value according to personal preference. Du Shen Tang (Single Ginseng Soup) is suitable for long-term consumption due to its mild tonic properties, and is particularly beneficial for those with weak constitutions and weakened immune systems.

[0003] Existing single ginseng soup and its preparation methods suffer from several drawbacks: Nutrient loss: During the traditional stewing process, the high temperature and prolonged heating can destroy or dissipate some of the ginseng's active ingredients, such as ginsenosides and amino acids, reducing the soup's health benefits. In particular, prolonged boiling can lead to a significant loss of water-soluble components in the ginseng, compromising product quality. Low extraction efficiency: Traditional stewing methods are inefficient for extracting ginseng's active ingredients, and the extraction time is long, resulting in high energy consumption and a complex preparation process. The concentration and quality of the extract are difficult to control, leading to inconsistent quality from batch to batch. Poor taste: Traditional single ginseng soup often has a bitter taste and a strong ginseng flavor, making it difficult to accept. While flavoring with ingredients like goji berries and red dates is possible, this does not completely improve the taste, resulting in a poor drinking experience, especially for consumers who are sensitive to bitterness. Short shelf life: Traditional single ginseng soup, lacking effective preservation treatment, is susceptible to bacterial or fungal contamination, resulting in a short shelf life and demanding storage requirements. The product is prone to deterioration, especially in high temperature or humid environments; the production process is cumbersome and costly: in the existing preparation method, traditional stewing requires long-term manual operation and has high requirements for heat, temperature, etc. The production process is cumbersome, the working hours are long, and the production efficiency is low, resulting in high production costs and difficulty in large-scale industrial production; it is not easy to absorb: although the effective ingredients of ginseng can be extracted during the traditional stewing process, since these ingredients may exist in the form of large molecules, the human body has low efficiency in absorption and utilization of them, and cannot achieve the best health care effect.

[0004] Therefore, we propose a novel single ginseng soup and its preparation method. Summary of the Invention

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

[0006] S1: Raw material selection and processing

[0007] Select high-quality dried ginseng, remove impurities and slice it to maintain the integrity and effective ingredients of the ginseng;

[0008] Wash the ginseng slices together with fresh wolfberries, red dates and other auxiliary materials.

[0009] S2: Low temperature extraction:

[0010] Use low-temperature water extraction technology, with water temperature controlled between 40°C and 60°C for soaking extraction;

[0011] The extraction time is 4 to 6 hours, and the active ingredients of ginseng (such as ginsenosides, amino acids, etc.) are retained to the maximum extent through a continuous low-temperature extraction process.

[0012] S3: Supercritical CO2 extraction:

[0013] Use supercritical CO2 extraction technology to extract ginsenosides, amino acids, polysaccharides and other high-efficiency ingredients from ginseng extracts;

[0014] The extraction temperature is 35° C. to 45° C., the pressure is 20 MPa to 30 MPa, and the extraction time is 1 to 2 hours, thereby improving the extraction efficiency of the effective ingredients.

[0015] S4: Refining and seasoning:

[0016] The extracted liquid is filtered to remove impurities and precipitation;

[0017] Add appropriate amounts of natural ingredients such as wolfberry, red dates, honey, etc. for seasoning as needed to improve the taste and enhance the nourishing effect.

[0018] S5: Concentration and packaging:

[0019] The extract is concentrated at low temperature to ensure the stability of the concentration and quality of the soup;

[0020] The final soup is packaged using vacuum packaging technology and moisture-proof and anti-oxidation packaging materials to ensure that the product remains fresh during storage.

[0021] Preferably, the low-temperature extraction process uses a water temperature controlled between 40°C and 60°C, and by extending the extraction time, it is ensured that the active ingredients in ginseng are fully retained.

[0022] Preferably, the supercritical CO2 extraction technology is used to extract at low temperature and high pressure, thereby avoiding the problem of active ingredient degradation that may be caused by traditional heating extraction methods, while improving the extraction efficiency.

[0023] Preferably, the main ingredients of the single ginseng soup include ginsenosides, amino acids, natural polysaccharides, vitamin E, wolfberry polysaccharides, red dates, etc., which can effectively enhance immunity, nourish qi and blood, improve physical strength and anti-fatigue ability.

[0024] Compared with the prior art, the present invention provides a novel single ginseng soup and a preparation method thereof, which has the following beneficial effects:

[0025] 1. This novel single ginseng soup and its preparation method utilize a combination of low-temperature water extraction and supercritical CO2 extraction, effectively avoiding the damage to ginseng's active ingredients during the traditional high-temperature stewing process. In particular, key nutrients such as ginsenosides, amino acids, and natural polysaccharides are better preserved and concentrated at low temperatures, thereby enhancing the health benefits of the single ginseng soup. Supercritical CO2 extraction technology offers higher extraction efficiency than traditional hot water extraction methods, extracting more active ginseng ingredients in a shorter time. It also avoids degradation and loss of ingredients caused by high temperatures, ensuring the consistent quality of the soup.

[0026] Second, this new single ginseng soup and its preparation method, by adding natural ingredients (such as wolfberry and red dates) for flavoring, effectively improves the soup's taste, reduces bitterness, and makes it more palatable to the general public. These ingredients also enhance the soup's nutritional value, making it more nourishing and balanced. The use of vacuum packaging and moisture- and oxidation-resistant packaging materials ensures that the single ginseng soup is resistant to moisture, oxidation, or deterioration during storage and transportation, significantly extending its shelf life. Furthermore, low-temperature concentration technology ensures that the soup retains its high nutritional value even after concentration.

[0027] 3. The novel single ginseng soup and its preparation method, through this preparation method, not only improves the nutritional retention and taste of the single ginseng soup, but also simplifies the cumbersome process in the traditional production process, has high production efficiency, is suitable for large-scale industrial production, and reduces production costs. Due to the use of modern processes such as low-temperature extraction and supercritical CO2 extraction, the single ginseng soup produced by the present invention can retain the nutritional components of ginseng to the maximum extent, is suitable for all kinds of people with weak constitutions, low immunity, and who need nourishing health, and is especially suitable for long-term health care drinking. DETAILED DESCRIPTION

[0028] The following is a clear and complete description of the technical solutions in the embodiments of the present invention. Obviously, the embodiments described are only some embodiments of the present invention, not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making any creative efforts are within the scope of protection of the present invention.

[0029] Example

[0030] A novel embodiment of single ginseng soup and its preparation method

[0031] A novel single ginseng soup and a preparation method thereof, comprising the following steps:

[0032] S1: Raw material selection and processing

[0033] Select high-quality dried ginseng, remove impurities and slice it to maintain the integrity and effective ingredients of the ginseng;

[0034] Wash the ginseng slices together with fresh wolfberries, red dates and other auxiliary materials.

[0035] S2: Low temperature extraction:

[0036] Use low-temperature water extraction technology, with water temperature controlled between 40°C and 60°C for soaking extraction;

[0037] The extraction time is 4 to 6 hours, and the active ingredients of ginseng (such as ginsenosides, amino acids, etc.) are retained to the maximum extent through a continuous low-temperature extraction process.

[0038] S3: Supercritical CO2 extraction:

[0039] Use supercritical CO2 extraction technology to extract ginsenosides, amino acids, polysaccharides and other high-efficiency ingredients from ginseng extracts;

[0040] The extraction temperature is 35° C. to 45° C., the pressure is 20 MPa to 30 MPa, and the extraction time is 1 to 2 hours, thereby improving the extraction efficiency of the effective ingredients.

[0041] S4: Refining and seasoning:

[0042] The extracted liquid is filtered to remove impurities and precipitation;

[0043] Add appropriate amounts of natural ingredients such as wolfberry, red dates, honey, etc. for seasoning as needed to improve the taste and enhance the nourishing effect.

[0044] S5: Concentration and packaging:

[0045] The extract is concentrated at low temperature to ensure the stability of the concentration and quality of the soup;

[0046] The final soup is packaged using vacuum packaging technology and moisture-proof and anti-oxidation packaging materials to ensure that the product remains fresh during storage.

[0047] Specifically, the low-temperature extraction process uses water temperature controlled between 40°C and 60°C, and by extending the extraction time, ensures that the active ingredients in ginseng are fully retained.

[0048] Specifically, the supercritical CO2 extraction technology used avoids the problem of active ingredient degradation that may be caused by traditional heating extraction methods through low-temperature and high-pressure extraction, while improving the extraction efficiency.

[0049] Specifically, the main ingredients of Duginseng Soup include ginsenosides, amino acids, natural polysaccharides, vitamin E, wolfberry polysaccharides, red dates, etc., which can effectively enhance immunity, nourish qi and blood, improve physical strength and anti-fatigue ability.

[0050] By the above technical scheme, in the present invention, by adopting the mode that low-temperature water extraction and supercritical CO2 extraction are combined, the damage to the effective components of ginseng in the traditional high-temperature stewing process is effectively avoided. Particularly important nutrients such as ginsenosides, amino acids and natural polysaccharides can be better retained and concentrated under low temperature conditions, thereby improving the health-care effect of single ginseng soup, supercritical CO2 extraction technology has higher extraction efficiency than traditional hot water extraction method, can extract more ginseng effective components in a short time, avoids the degradation and loss of high temperature to ingredients at the same time, ensures the stable quality of soup, by adding natural auxiliary materials (such as wolfberry, red dates, etc.) seasoning, can effectively improve the mouthfeel of single ginseng soup, reduce bitterness, make it more suitable for public taste. At the same time, these auxiliary materials can also enhance the nutritional value of soup, make it more nourishing, balanced, adopt vacuum packaging and moisture-proof, anti-oxidation packaging materials, ensure that single ginseng soup is not easily affected by moisture, oxidation or deterioration during storage and transportation, greatly extend the shelf life of product. In addition, low-temperature concentration technology ensures that the soup can still maintain a high level of nutritional content after concentration. Through this preparation method, not only the nutritional retention and taste of the single ginseng soup are improved, but also the cumbersome process in the traditional production process is simplified, with high production efficiency, suitable for large-scale industrial production, and reduced production costs. Due to the use of modern processes such as low-temperature extraction and supercritical CO2 extraction, the single ginseng soup produced by the present invention can retain the nutritional components of ginseng to the maximum extent, and is suitable for all kinds of people with weak constitutions, low immunity, and those who need nourishing health, and is especially suitable for long-term health care drinking.

[0051] 1. Raw material selection and processing

[0052] Ginseng Selection: First, select high-quality ginseng that is 4 to 6 years old. Ensure that the ginseng is free of mold, contamination, and has intact roots. Wash the ginseng with clean water to remove any dirt and impurities. Slice the ginseng thinly for easier extraction.

[0053] Selection and processing of auxiliary materials: Fresh wolfberries and red dates are selected, impurities on the wolfberries are removed, and the red dates are cut into slices. All auxiliary materials are cleaned to ensure hygiene standards.

[0054] 2. Low temperature extraction

[0055] Place the sliced ​​ginseng, wolfberry and red dates into an extraction container, add an appropriate amount of water (about 10 times the weight of the ginseng), and ensure that the water is enough to cover all the ingredients.

[0056] Low-temperature extraction technology is used, with the extraction temperature set at 50°C and the soaking time set at 4 hours. Extraction at this temperature can maximize the retention of the effective ingredients in ginseng (such as ginsenosides and amino acids), avoiding the destruction of the beneficial ingredients by high temperatures.

[0057] The extraction process adopts a continuous cycle immersion method and is stirred once every hour to ensure the uniformity of the extract.

[0058] After the extraction is completed, a filter is used to separate the liquid from impurities (such as residual solid particles) to obtain a clear extract.

[0059] 3. Supercritical CO2 extraction

[0060] The filtered extract was subjected to supercritical CO2 extraction. The extract was placed in a supercritical CO2 extraction device and set at a temperature of 40°C, a pressure of 25 MPa, and an extraction time of 1 hour.

[0061] Under these conditions, CO2 as a solvent can efficiently extract the active ingredients in ginseng, such as ginsenosides, amino acids, and polysaccharides. The extraction process ensures maximum retention of these ingredients and avoids the degradation that may be caused by traditional heating methods.

[0062] After extraction, the active ingredients dissolved in CO2 are separated and recovered to obtain a concentrated essence.

[0063] 4. Refining and seasoning

[0064] The extracted essence is refined through a filtration device to remove residual impurities and sediment.

[0065] According to taste requirements, add appropriate amounts of wolfberry, red dates and other auxiliary ingredients, and then add appropriate amount of honey for seasoning, adjust the taste of the soup, make it smoother and sweeter, and increase the nourishing effect.

[0066] After seasoning, the soup is concentrated using low-temperature concentrators. The temperature is kept below 50°C during the concentration process to prevent damage to the active ingredients. The concentrated soup should have a rich, nourishing taste and retain a high concentration of nutrients.

[0067] 5. Concentration and packaging

[0068] The concentrated soup is then transferred to the packaging area for bottling. A vacuum filler is used to package the soup, ensuring the container is tightly sealed to prevent air and moisture from penetrating.

[0069] Use high-quality moisture-proof and anti-oxidation packaging materials for packaging to ensure that the product is not affected by moisture and oxidation during transportation and storage.

[0070] After packaging, the product undergoes a sterilization process to ensure that the soup is free from microbial contamination and extend its shelf life. The processing temperature is controlled below 85°C to prevent the loss of ingredients caused by high temperatures.

[0071] 6. Product Storage and Shelf Life

[0072] After packaging, the single ginseng soup must be stored in a dry, cool environment, away from direct sunlight and high temperature and humidity, to ensure the stability of the product quality and nutritional content.

[0073] The single ginseng soup produced by the preparation method has a long shelf life and can usually be stored for more than 6 months, while maintaining its nutritional components and taste unchanged.

[0074] 7. Final Product

[0075] The resulting new ginseng soup is a rich, nourishing liquid beverage with powerful health benefits. Rich in active ingredients such as ginsenosides, amino acids, natural polysaccharides, and vitamin E, it can help boost immunity, replenish qi and blood, and enhance physical strength and fatigue resistance. Utilizing modern techniques such as low-temperature extraction and supercritical CO2 extraction, this ginseng soup retains the optimal nutritional properties of ginseng, offering a smooth, sweet taste and suitable for long-term health and wellness.

[0076] While 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 these embodiments without departing from the principles and spirit of the invention, and that the scope of the invention is defined by the appended claims and their equivalents.

Claims

1. A novel single ginseng soup and a preparation method thereof, characterized by: The following steps are involved: S1: Raw material selection and processing Select high-quality dried ginseng, remove impurities and slice it to maintain the integrity and effective ingredients of the ginseng; Wash the ginseng slices together with fresh wolfberries, red dates and other auxiliary materials. S2: Low temperature extraction: Use low-temperature water extraction technology, with water temperature controlled between 40°C and 60°C for soaking extraction; The extraction time is 4 to 6 hours, and the active ingredients of ginseng (such as ginsenosides, amino acids, etc.) are retained to the maximum extent through a continuous low-temperature extraction process. S3: Supercritical CO2 extraction: Use supercritical CO2 extraction technology to extract ginsenosides, amino acids, polysaccharides and other high-efficiency ingredients from ginseng extracts; The extraction temperature is 35° C. to 45° C., the pressure is 20 MPa to 30 MPa, and the extraction time is 1 to 2 hours, thereby improving the extraction efficiency of the effective ingredients. S4: Refining and seasoning: The extracted liquid is filtered to remove impurities and precipitation; Add appropriate amounts of natural ingredients such as wolfberry, red dates, honey, etc. for seasoning as needed to improve the taste and enhance the nourishing effect. S5: Concentration and packaging: The extract is concentrated at low temperature to ensure the stability of the concentration and quality of the soup; The final soup is packaged using vacuum packaging technology and moisture-proof and anti-oxidation packaging materials to ensure that the product remains fresh during storage.

2. The novel single ginseng soup and preparation method thereof according to claim 1, characterized in that: The low-temperature extraction process used controls the water temperature between 40°C and 60°C, and by extending the extraction time, ensures that the active ingredients in ginseng are fully retained.

3. The novel single ginseng soup and preparation method thereof according to claim 1, characterized in that: The supercritical CO2 extraction technology used avoids the problem of active ingredient degradation caused by traditional heating extraction methods through low-temperature and high-pressure extraction, while improving the extraction efficiency.

4. The novel single ginseng soup and preparation method thereof according to claim 1, characterized in that: The main ingredients of the single ginseng soup include ginsenosides, amino acids, natural polysaccharides, vitamin E, wolfberry polysaccharides, red dates, etc., which can effectively enhance immunity, nourish qi and blood, improve physical strength and anti-fatigue ability.