Deep processing method of black ginseng product

Abstract

The invention discloses a deep processing method of a black ginseng product. The deep processing method comprises the stages of raw material pretreatment, strain preparation, fermentation and product preparation. In the raw material pretreatment, ginseng is screened, cleaned and graded, and foil-coated and dished; activating, culturing and propagating the strain; controlling parameters such as temperature in a fermentation stage; the black ginseng product is obtained after the fermented ginseng is treated in product preparation. The method adopts a pure natural enzymatic fermentation process, improves the conversion rate of effective components, improves the product quality, enriches dosage forms, is environment-friendly and safe, and has a good prospect.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of human participation in work, and in particular to a deep processing method of black ginseng products. BACKGROUND

[0002] As a precious traditional Chinese medicine, ginseng has very high medicinal value and health care efficacy. Traditional ginseng processing methods such as drying and baking can preserve some of the nutrients of ginseng to some extent, but there are problems such as nutrient loss and low conversion rate of effective components. In recent years, black ginseng, as a deep processing product of ginseng, has gradually attracted attention. Black ginseng is usually made by repeatedly steaming and drying fresh ginseng using nine steaming and nine drying methods, which has undergone significant changes in chemical composition and pharmacological effects. Compared with ginseng and red ginseng, the content of rare saponins is greatly increased, and the pharmacological effects such as anti-inflammatory, anti-tumor and immune enhancement are enhanced. However, the existing black ginseng processing technology still has some deficiencies, such as complex processing process, high cost, and some processing methods may introduce harmful additives, affecting the quality and safety of the product. Therefore, it is of great practical significance to develop an efficient, environmentally friendly, and further improve the quality of black ginseng deep processing method. SUMMARY

[0003] The purpose of the present application is to provide a deep processing method of black ginseng products, which uses pure natural enzyme fermentation process, effectively improves the conversion rate of ginseng effective components without adding any harmful additives, improves the bioavailability of ginseng resources, improves the taste and quality of black ginseng, reduces the dryness of ginseng, and enriches the dosage form of black ginseng products to meet the diversified needs of the market.

[0004] To achieve the above-mentioned purpose, the following technical means are adopted in the present application:

[0005] A deep processing method of black ginseng products, comprising the following steps:

[0006] Raw material pretreatment stage: the ginseng raw materials are sequentially screened, washed, graded, and covered with foil and placed in a tray;

[0007] Strain preparation stage: the strain is sequentially activated, cultured, and expanded;

[0008] Fermentation stage: the ginseng raw materials covered with foil and placed in a tray are placed in a fermentation equipment and inoculated with the expanded strain for fermentation, and the temperature, gas, pH value and time are controlled during the fermentation process;

[0009] Product preparation stage: the fermented ginseng is treated to obtain black ginseng products.

[0010] As preferably, in the raw material pretreatment stage, the screened ginseng raw material needs to meet the following conditions: the main root is round, the horizontal lines are clear, the rootlet is complete, and there are straight roots and fibrous roots; the cleaning is to remove the surface soil and impurities; the grading is according to the size and weight of ginseng; and the foil covering uses food-grade foil paper.

[0011] As preferably, in the strain preparation stage, the selected strain is a lactobacillus strain with high conversion capacity; the activation is to culture the preserved strain in an activation medium until the activity is recovered; the culture is to inoculate the activated strain into a suitable culture medium to promote its mass propagation; and the propagation is to further propagate the obtained strain to obtain a sufficient amount of strain.

[0012] As preferably, in the fermentation stage, the temperature is controlled at 30-40℃, the gas environment is sterile air containing 3-7% CO2, the pH value is controlled at 6.0-7.0, and the fermentation time is 8-12 days.

[0013] As preferably, the product preparation stage includes the following two ways:

[0014] For liquid products: the fermented ginseng is extracted and concentrated, the extraction uses ultrasonic extraction or reflux extraction, and the concentration uses reduced pressure concentration;

[0015] For solid products: the fermented ginseng is dried, the drying method is vacuum freeze-drying or spray drying, and the dried ginseng is further processed into powder, tablets or paste.

[0016] As preferably, when the product preparation stage is suitable for liquid products, the ultrasonic extraction is performed 2-4 times, and each extraction time is 20-40 minutes; and the reduced pressure concentration is to 1 / 4-1 / 6 of the original volume.

[0017] As preferably, when the product preparation stage is suitable for solid products and processed into powder, the vacuum freeze-drying first reduces the temperature to -55 to -45℃ and maintains for 1-3 hours, then gradually increases the temperature to 25-35℃, maintains the vacuum state for sublimation drying until the water content of ginseng is less than 6%, and then grinds through an 80-120 mesh sieve.

[0018] As preferably, when the product preparation stage is suitable for solid products and processed into tablets, the dried ginseng is crushed into powder, mixed uniformly with starch and dextrin, added with ethanol as a binder to make a soft material, dried at 55-65℃ after granulation until the water content is 2-6%, and then added with magnesium stearate for tabletting.

[0019] Preferably, when the product preparation stage is suitable for solid products and processed into pastes, the fermented ginseng is extracted, the extract is concentrated to a relative density of 1.25-1.40, honey and rock sugar are added, and the mixture is heated and boiled until the paste falls in flakes when lifted.

[0020] The present invention has the following beneficial effects:

[0021] 1. Improve the conversion rate of effective ingredients: The pure natural enzymatic fermentation process adopted in this invention can effectively promote the conversion of nutrients in ginseng by precisely controlling the fermentation conditions, which greatly improves the conversion rate of effective ingredients in ginseng and enhances the bioavailability of ginseng resources.

[0022] 2. Improved Product Quality: The black ginseng produced through enzymatic fermentation has significantly reduced moisture and fat content, while significantly increasing the content of beneficial substances such as amino acids and trace elements. Simultaneously, while maintaining the original nutritional components of ginseng, its antioxidant, anti-acidification, and activation functions are multiplied. Furthermore, the fermentation process significantly improves the unpleasant taste of ginseng, such as bitterness and earthiness, and most substances like β-elemene and ginsenosides that cause symptoms like dry mouth and throat or internal heat are gradually decomposed and transformed. The processed black ginseng exhibits a soft, sweet and sour, and mellow taste, and its drying properties are greatly reduced, making it more suitable for consumption by various groups of people.

[0023] 3. Diversify product dosage forms: The processing method of this invention can produce black ginseng into various dosage forms such as powder, tablets, ointments, and beverages according to market demand, which meets the diverse needs of consumers and has good market prospects.

[0024] 4. Environmental protection and safety: No harmful additives are added during the entire production process, which meets the modern consumer demand for healthy and safe food, while also reducing environmental pollution and having good social benefits. Attached Figure Description

[0025] Figure 1 This is a flowchart of the present invention. Detailed Implementation

[0026] The technical solution of the present invention will now be clearly and completely described with reference to the accompanying drawings. Obviously, the described embodiments are only some, not all, of the embodiments of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0027] like Figure 1 As shown, a method for the intensive processing of black ginseng products includes the following steps:

[0028] Raw material pretreatment stage

[0029] Ginseng raw material selection: Select high-quality ginseng raw materials, requiring the ginseng main root to be round, with clear horizontal lines, intact rhizomes, and both straight and fibrous roots, to ensure the high quality of the ginseng raw materials.

[0030] Cleaning and grading: The screened ginseng raw materials are cleaned to remove surface dirt, impurities, etc., and then graded according to the size and weight of the ginseng so that the process parameters can be better controlled in subsequent processing.

[0031] Covering with foil and placing on trays: The graded ginseng is covered with food-grade foil and then placed on special trays in preparation for the subsequent fermentation process. The purpose of covering with foil is to maintain the humidity and temperature of the ginseng during fermentation, while preventing contamination by impurities.

[0032] strain preparation stage

[0033] Activation: Select suitable strains for ginseng fermentation, such as Lactobacillus strains with high conversion efficiency, and activate the preserved strains to restore their activity.

[0034] Cultivation: The activated strain is inoculated into a suitable culture medium for cultivation, providing the nutrients and environmental conditions required for the growth of the strain, and promoting the large-scale reproduction of the strain.

[0035] Propagation: The cultured strains are further propagated to obtain a sufficient quantity for the ginseng fermentation process. During propagation, culture conditions must be strictly controlled to ensure the purity and activity of the strains.

[0036] Fermentation stage

[0037] Fermentation Condition Control: The ginseng raw materials, after being covered with foil and placed in trays, are placed in the fermentation equipment, and the propagated inoculum is inoculated for fermentation. During the enzymatic fermentation of ginseng, temperature, gas, pH, and time are precisely controlled. The temperature is controlled at 30-40℃, which is conducive to the growth of inoculum and the activity of enzymes; the gas environment is controlled as sterile air containing 3-7% CO2; the pH is controlled at 6.0-7.0 to maintain the acid-base balance of the fermentation environment; the fermentation time is 8-12 days to ensure that the fermentation process is fully completed.

[0038] Material transformation during fermentation: Under the controlled conditions described above, the carbohydrates in ginseng are converted into fructose, and the proteins are converted into various essential amino acids. The converted fructose combines with the amino acids, and under the combined action of enzymes, further undergoes a browning reaction, gradually transforming into dark brown and then black. A series of biochemical reactions allow the sweet, sour, and ester flavors to blend with the unique taste of ginseng, forming the distinctive and mellow aroma of black ginseng.

[0039] Product preparation stage

[0040] Extraction and Concentration (Applicable to Liquid Products): For black ginseng products that need to be prepared into liquid dosage forms (such as beverages), fermented ginseng is extracted using appropriate extraction processes (such as ultrasonic extraction, reflux extraction, etc.) to ensure that the active ingredients in the black ginseng are fully dissolved in the extraction solvent. The extract is then concentrated to remove excess solvent and increase the concentration of active ingredients, yielding a concentrated black ginseng solution, which can be further processed into black ginseng beverages and other products.

[0041] Drying (applicable to solid products): For black ginseng products that need to be prepared into solid dosage forms (such as powders, tablets, pastes, etc.), the fermented ginseng is dried. Vacuum freeze-drying, spray drying, and other drying methods can be used to remove moisture from the ginseng while retaining the active ingredients. The dried black ginseng can be further processed into different dosage forms such as powders, tablets, and pastes according to market demand. For example, pulverizing the dried black ginseng into powder can produce black ginseng powder; mixing black ginseng powder with appropriate excipients and then compressing it into tablets can produce black ginseng tablets; mixing black ginseng powder with other ingredients and then concentrating and simmering it can produce black ginseng paste.

[0042] Example 1:

[0043] Preparation of Black Ginseng Beverage

[0044] Raw material pretreatment: Select 100kg of high-quality Changbai Mountain ginseng, clean it thoroughly to remove surface impurities, and classify it into three grades: large, medium, and small, according to size and weight. Cover the graded ginseng with food-grade foil and pack it into special trays.

[0045] Strain preparation: Lactobacillus strains were selected as the fermentation strains. The preserved strains were inoculated into the activation medium and cultured at 37°C for 24 hours to restore their activity. Then, the activated strains were inoculated into liquid medium and cultured at 37°C and 150 r / min for 48 hours to propagate and obtain a sufficient number of active strains.

[0046] Fermentation: The tray containing the pretreated ginseng was placed in a fermentation tank, and the propagated Lactobacillus inoculum was inoculated. The fermentation temperature was controlled at 35℃, sterile air containing 5% CO2 was introduced, and the pH was adjusted to 6.5. The fermentation time was 10 days. During the fermentation process, various indicators of the fermentation broth were monitored regularly to ensure that the fermentation process proceeded normally.

[0047] Extraction and Concentration: After fermentation, the ginseng is removed from the fermentation tank, and an appropriate amount of purified water is added. The ginseng is extracted three times using ultrasonic extraction, each extraction lasting 30 minutes. The extracts are combined and concentrated to 1 / 5 of their original volume using vacuum concentration to obtain black ginseng concentrate. The black ginseng concentrate is then filtered, blended, and supplemented with appropriate amounts of sweeteners and preservatives. Finally, it is bottled and sterilized to obtain the black ginseng beverage.

[0048] Example 2:

[0049] Preparation of black ginseng powder

[0050] Raw material pretreatment, strain preparation, and fermentation: Same as the raw material pretreatment, strain preparation, and fermentation steps in Example 1.

[0051] Drying: After fermentation, the ginseng is removed from the fermentation tank and placed in a vacuum freeze dryer for drying. First, the temperature is lowered to -50℃ and maintained for 2 hours to freeze the moisture in the ginseng. Then, the temperature is gradually increased to 30℃ while maintaining a vacuum state for sublimation drying until the moisture content of the ginseng is below 5%. The dried ginseng is then pulverized into powder using a grinder and passed through a 100-mesh sieve to obtain black ginseng powder.

[0052] Example 3:

[0053] Preparation of black ginseng slices

[0054] Raw material pretreatment, strain preparation, fermentation, and drying: Same as the raw material pretreatment, strain preparation, fermentation, and drying steps in Example 2.

[0055] Preparation: Mix black ginseng powder with appropriate amounts of starch, dextrin, and other excipients until homogeneous. Add an appropriate amount of ethanol as a binder to form a soft mass. Granulate the soft mass using a granulator. Then, place the granules in an oven and dry them at 60°C until the moisture content is 3%-5%. Add an appropriate amount of magnesium stearate as a lubricant to the dried granules, mix thoroughly, and then compress them into black ginseng slices using a tableting machine.

[0056] Example 4:

[0057] Preparation of Black Ginseng Paste

[0058] Raw material pretreatment, strain preparation, fermentation, and extraction: Same as the raw material pretreatment, strain preparation, fermentation, and extraction steps in Example 1.

[0059] Concentration and Boiling: Concentrate the extract until the relative density reaches 1.30-1.35. Then add appropriate amounts of honey, rock sugar, etc. to the concentrate, continue heating and boiling, stirring constantly, until the paste becomes thick and falls in flakes when lifted, thus obtaining black ginseng paste. While still hot, pour the black ginseng paste into a clean container and seal it for storage.

[0060] The examples provided in this invention are not intended to limit the implementation. Those skilled in the art will recognize that various variations or modifications can be made based on the above description. It is neither necessary nor possible to exhaustively list all possible implementations, and any obvious variations or modifications derived therefrom are still within the scope of this invention.

Claims

1. A method for the intensive processing of black ginseng products, characterized in that, Includes the following steps: Raw material pretreatment stage: Ginseng raw materials are screened, cleaned and graded, and then covered with foil and placed on trays in sequence; The strain preparation stage involves sequentially activating, culturing, and propagating the strain. Fermentation stage: The ginseng raw material after being covered with foil and placed in a fermentation device is placed in the fermentation equipment, and the propagated strains are introduced for fermentation. During the fermentation process, the temperature, gas, pH value and time are controlled. Product preparation stage: The fermented ginseng is processed to obtain black ginseng product.

2. The method for deep processing of black ginseng products according to claim 1, characterized in that, In the raw material pretreatment stage, the selected ginseng raw materials must meet the following requirements: round main root, clear horizontal lines, intact rhizome, and both straight and fibrous roots; washing removes surface soil and impurities; grading is carried out according to the size and weight of the ginseng; and food-grade foil is used for covering.

3. The method for deep processing of black ginseng products according to claim 1, characterized in that, In the strain preparation stage, the selected strain is a Lactobacillus strain with high transformation capacity; activation involves inoculating the preserved strain into an activation medium and culturing it until it regains its activity; culturing involves inoculating the activated strain into a suitable medium to promote its mass reproduction. Propagation is the process of further expanding and multiplying the cultured strains to obtain a sufficient number of strains.

4. The method for deep processing of black ginseng products according to claim 1, characterized in that, During the fermentation stage, the temperature is controlled at 30-40℃, the gas environment is sterile air containing 3-7% CO2, the pH value is controlled at 6.0-7.0, and the fermentation time is 8-12 days.

5. The method for deep processing of black ginseng products according to claim 1, characterized in that, The product preparation stage includes the following two methods: Suitable for liquid products: Extraction and concentration of fermented ginseng. Extraction is performed using ultrasonic extraction or reflux extraction, and concentration is performed using vacuum concentration. Suitable for solid products: Drying fermented ginseng using vacuum freeze-drying or spray drying methods. The dried ginseng is then further processed into powders, tablets, or ointments.

6. The method for deep processing of black ginseng product according to claim 5, characterized in that, When the product preparation stage is suitable for liquid products, ultrasonic extraction is performed 2-4 times, with each extraction lasting 20-40 minutes; then the product is concentrated under reduced pressure to 1 / 4-1 / 6 of its original volume.

7. The method for deep processing of black ginseng product according to claim 5, characterized in that, When the product preparation stage is suitable for solid products and processed into powder, vacuum freeze drying first lowers the temperature to -55 to -45℃ and maintains it for 1-3 hours, then gradually raises the temperature to 25-35℃ and maintains a vacuum state for sublimation drying until the moisture content of ginseng is less than 6%, and then pulverizes it through an 80-120 mesh sieve.

8. A method for deep processing of black ginseng products according to claim 5, characterized in that, When the product preparation stage is suitable for solid products and processed into tablets, the dried ginseng is pulverized into powder, mixed evenly with starch and dextrin, and ethanol is added as a binder to form a soft mass. After granulation, it is dried at 55-65℃ until the moisture content is 2-6%, and magnesium stearate is added before tableting.

9. A method for deep processing of black ginseng products according to claim 5, characterized in that, When the product preparation stage is suitable for solid products and processed into pastes, the fermented ginseng is extracted, the extract is concentrated to a relative density of 1.25-1.40, honey and rock sugar are added, and the mixture is heated and simmered until the paste falls in flakes when lifted.

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