Method for stir-frying ginseng and method for preparing ginseng nourishing paste containing stir-fried ginseng

Abstract

The invention discloses a stir-frying method of ginseng and a preparation method of ginseng nourishing paste containing the stir-fried ginseng. The ginseng stir-frying method comprises the following steps: performing biological infiltration on ginseng by using active dry yeast under an acidic condition, and then performing high-pressure steaming with specific parameters and low-temperature long-time drying. According to the processing method, the ginsenoside Rg component easily causing'internal heat 'can be remarkably converted and reduced, other rare saponins are enriched, and the'slow tonifying' characteristic of ginseng is achieved. On the basis, the invention also provides a preparation method of the ginseng nourishing paste, and the preparation method comprises the following steps: scientifically matching the stir-fried radix ginseng, radix astragali, rhizoma polygonati, folium cortex eucommiae, rhizoma dioscoreae and other medicinal and edible raw materials, extracting with ethanol, concentrating, and co-refining with erythritol and other auxiliary materials to obtain the paste. According to the nourishing paste, the tonifying effect of the ginseng core is reserved, meanwhile, the taste and bioavailability are greatly improved, and the nourishing paste is suitable for being taken by middle-aged and elderly people especially people with muscular tension weakness caused by degenerative amyotrophy for a long time so as to achieve the health-care effects of tonifying qi, relieving desertion, relaxing the channels, dredging collaterals, activating the pulse and preventing the degenerative amyotrophy and the muscular tension weakness.

Description

Technical Field

[0001] This disclosure relates to the field of traditional Chinese medicine processing, specifically to a method for processing ginseng and a method for preparing ginseng tonic paste containing the processed ginseng. Background Technology

[0002] Ginseng, a traditional Chinese medicine, is widely used in the field of traditional Chinese medicine due to its efficacy in "replenishing vital energy." The pharmacological basis of ginseng's "replenishing vital energy" mainly includes the synergistic effects of various components such as ginsenosides, ginseng polysaccharides, volatile oils, amino acids, water-soluble proteins, and essential trace elements. Among them, ginsenosides are the most crucial active ingredients. To date, more than 70 types have been isolated and identified from sun-dried ginseng, white ginseng, and red ginseng. According to their structure, they can be divided into dammarane type (including protopanaxadiol type PPD and protopanaxtriol type PPT), oleanane type, and octylene type. These components exert their core effects through multiple targets. For example, ginsenosides can improve the hemodynamic state of hemorrhagic, cardiogenic, and endotoxin shock, regulate the NO / NOS system to alleviate tissue ischemia and hypoxia, inhibit inflammatory factors such as TNF-α and IL-18 and hepatocyte apoptosis, and protect vital organs such as the heart, liver, kidneys, and brain. Ginsenoside monomers such as Rb1, Rg1, and Re can enhance myocardial contractility, resist myocardial ischemia-reperfusion injury, regulate myocardial cell calcium ion concentration, and bidirectionally regulate the central nervous system to improve fatigue and cognition. They also participate in antiarrhythmic activities and inhibit ventricular remodeling. Ginseng polysaccharides have immunomodulatory, anti-radiation, and hypoglycemic effects, which can enhance the immunity of those who are weak due to prolonged illness and provide immune support for the recovery of vital energy. Volatile oils can reduce inflammation, fight fatigue, and stimulate the central nervous system, improving mental lethargy and physical fatigue caused by insufficient vital energy. In addition, ginseng contains more than 16 kinds of amino acids, over 300 kinds of water-soluble proteins, and 13 kinds of essential trace elements such as iron, zinc, and copper. These components can participate in the body's metabolism, endocrine regulation, and nutrient supply, maintaining the normal function of the internal organs and providing a basic material guarantee for the generation and retention of vital energy. These multiple components work together to support ginseng's efficacy in "greatly replenishing vital energy" through their effects on anti-shock, protection of internal organs, regulation of immunity, and improvement of metabolism and nerve function.

[0003] Although ginseng has significant tonic effects, long-term ginseng supplementation may lead to "internal heat" symptoms. According to multiple studies, the pharmacological mechanisms by which long-term ginseng supplementation causes "internal heat" mainly involve enhanced energy metabolism, activation of the neuroendocrine system, and elevated levels of inflammatory factors. Specifically, red ginseng can enhance overall energy metabolism by activating the AMPK signaling pathway, upregulating the expression of PGC-1α and NRF1, promoting mitochondrial biosynthesis and the tricarboxylic acid cycle, and enhancing the activities of Na+-K+-ATPase and Ca2+-Mg2+-ATPase.

[0004] Meanwhile, ginsenosides (such as ginsenosides Rg1, Rb1, and Ro) are considered the main material basis for causing "internal heat." They can promote the release of hormones such as catecholamines, cortisol, ACTH, and TSH, and increase inflammatory factors such as IL-2, IL-6, and TNF-α, leading to central nervous system excitation, enhanced immune response, and local inflammatory manifestations. Traditional Chinese medicine theory further explains this as "excessive qi becomes fire," meaning that if ginseng replenishes qi too quickly while blood production is insufficient, the qi, lacking blood support, rises upward and becomes fire. In summary, long-term use of ginseng, especially by those with damp-heat or phlegm-dampness constitutions, makes them more prone to "internal heat," the mechanism of which involves hyperactive energy metabolism, neuroendocrine disorders, and activation of inflammatory responses.

[0005] Current ginseng processing techniques are based on the core framework of "washing, steaming, and drying" as stipulated in the Chinese Pharmacopoeia (1963-2020 editions). Modern red ginseng production processes are further refined into steps such as ginseng selection, washing, steaming, drying, and packaging. However, the Pharmacopoeia does not specify key parameters such as steaming temperature and time. In actual production, steaming parameters are dynamically adjusted according to the age of the ginseng and the season, with the temperature range controlled between 95-120℃ and the duration between 80 minutes and 6 hours. The "Technical Specifications for Red Ginseng Processing" further refines the standards: premium-grade ginseng must be steamed at 95-100℃ for ≥100 minutes, and ordinary ginseng for ≥80 minutes. Studies have shown that steaming temperature significantly affects the saponin conversion mechanism; steaming at 100℃ for 3 hours can retain the original saponins Rg1 / Re, while steaming at 120℃ promotes the formation of rare saponins Rg3 / Rh2. Traditionally, the drying process involves sun drying or shade drying. Modern technology has been optimized to use forced-air drying (50-80℃) and innovatively applied freeze-drying technology to retain active ingredients and prevent shrinkage. Alternatively, 80℃ drying combined with ≤60℃ far-infrared drying can be used to balance efficiency and quality.

[0006] The technological breakthrough is reflected in two aspects: First, a high-pressure steam cooker is used for processing (steaming at 102℃ for 5 hours + drying at 70℃ for 10 hours), which increases the total saponin content through uniform heat transfer; Second, an innovative "double steaming" process is used, which involves steaming at 100℃ for the first time and then drying, followed by steaming at 100℃ for the second time and then drying again, which significantly increases the accumulation of rare ginsenosides Rg3 and Rh2.

[0007] During the processing of red ginseng, ginsenosides, as the core active ingredients, undergo significant structural transformations and content changes. The mechanisms mainly involve desaccharification, hydrolysis, and double bond isomerization reactions. Protopanaxadiol-type saponins (PPD type, such as Rb1, Rc, Rd) undergo desaccharification at the C-20 position to generate 20(R / S)-Rg3, further desaccharification at the C-3 position to form 20(R / S)-Rh2, and finally dehydration at the C-20 position to generate Rk1 and Rg5. Protopanaxtriol-type saponins (PPT type, such as Rg1, Re) undergo desaccharification at the C-20 position to convert to 20(R / S)-Rg2, and then desaccharification of rhamnose or glucose to generate 20(R / S)-Rh1. Oleanolic acid-type saponins (such as Ro) undergo desaccharification at the C-28 or C-3 position to successively generate ginger-like ginsenoside R1, bamboo-like ginsenoside IVa, and calendula-based glycoside E. Along with the above transformations, the content of common saponins (such as Rg1, Re, and Rb1) decreases significantly due to high-temperature degradation, while rare ginsenosides (Rg3, Rh2, Rk1, Rg5, etc.) are specifically generated and enriched; for example, the content of Rg3 can reach 0.338% after steaming at 120℃. At the same time, malonyl saponins (such as mRb1 and mRc) in fresh ginseng undergo demalonic acid grouping to transform into neutral saponins (Rb1 and Rc). In addition, other active ingredients also undergo dynamic changes: the content of polysaccharides decreases due to hydrolysis, while the total sugar content of reducing sugars (maltose, glucose, etc.) increases due to starch degradation; arginine and sugars undergo Maillard reaction to generate arginine disaccharide (AFG), which has anti-fatigue and hepatoprotective activities; and volatile components change from mainly sesquiterpenes in fresh ginseng to ginsenoside triol and maltol, characteristic components of red ginseng.

[0008] However, current ginseng processing techniques still have shortcomings in reducing the "heat-inducing" components, especially since the content of ginsenoside Rg is relatively high, which can easily lead to "heatiness" when taken as a tonic for a long time. Therefore, a new processing method is needed to significantly reduce the content of ginsenoside Rg, enabling ginseng, as a "medicinal and edible" tonic, to provide a "slower" effect, making it more suitable for long-term supplementation by middle-aged and elderly people at appropriate dosages. Summary of the Invention

[0009] A method for processing ginseng, characterized by comprising the following steps: S101. Place the ginseng in an acetic acid aqueous solution with a pH of 5.0-7.0 and soak it at 20-30℃ for 24-48 hours. The concentration of active dry yeast in the acetic acid aqueous solution is 0.1%-0.5% (w / v). After soaking, remove the ginseng and drain it to obtain soaked ginseng. S102. The soaked ginseng obtained in step S101 is steamed under high pressure at 100-114℃ for 3-5 hours to obtain steamed ginseng. S103. The steamed ginseng obtained in step S102 is dried at 75-85℃ for 18-36 hours to obtain roasted ginseng.

[0010] The method for processing ginseng as described in claim 1, characterized in that, in step S101, the pH value of the acetic acid aqueous solution is 6.0.

[0011] The method for processing ginseng as described in claim 1, characterized in that, in step S101, the concentration of the active dry yeast is 0.3%.

[0012] The method for processing ginseng as described in claim 1 is characterized in that, in step S102, the high-pressure steaming temperature is 110°C and the time is 4 hours.

[0013] The method for processing ginseng as described in claim 1 is characterized in that, in step S103, the drying temperature is 80°C and the drying time is 24 hours.

[0014] A method for preparing a ginseng tonic paste, characterized in that the ginseng tonic paste comprises processed ginseng obtained by the method according to any one of claims 1-5, and the preparation method includes the following steps: S201. The processed ginseng is pulverized at low temperature and passed through a 60-mesh sieve to obtain processed ginseng powder; S202. Grind Astragalus membranaceus, Polygonatum sibiricum, Eucommia ulmoides leaves and Dioscorea opposita into powder and pass them through a 20-mesh sieve. Mix them together and add 8-12 times their total weight of 70% ethanol solution. Reflux and extract at 65-85℃ 2-3 times, 1.5-2 hours each time. Combine the extracts, filter, and obtain the ethanol extract. S203. The ethanol extract obtained in step S202 is concentrated under reduced pressure at 60-65℃ and -0.08 to -0.1 MPa to recover ethanol and obtain a thick extract. S204. Transfer the thick extract obtained in step S203 to a tilting jacketed kettle, add the amount of roasted ginseng powder, erythritol and maltodextrin obtained in step S201, and then add 1-2 times the total weight of the extract and excipients of purified water. Heat and stir at 95-105℃ until the water evaporates and the paste reaches the consistency of "hanging flag" or "dropping water forms beads". S205. Stop heating, cool to 80-85℃, then dispense and seal to obtain the ginseng tonic paste.

[0015] The method for preparing ginseng tonic paste according to claim 6 is characterized in that, in step S204, the formula comprises, by weight parts: 40-60 parts of processed ginseng powder, 5-15 parts of astragalus, 5-15 parts of polygonatum, 5-15 parts of eucommia leaves, 5-10 parts of yam, 5-15 parts of erythritol, and 1-10 parts of maltodextrin.

[0016] The method for preparing ginseng tonic paste as described in claim 7 is characterized in that the formula, by weight parts, is: 50 parts of roasted ginseng powder, 10 parts of astragalus, 10 parts of polygonatum, 10 parts of eucommia leaves, 5 parts of yam, 10 parts of erythritol, and 5 parts of maltodextrin.

[0017] A ginseng tonic paste, characterized in that it is prepared by the method described in any one of claims 6-8.

[0018] In summary, this disclosure has the following innovative effects: In the public disclosure, the tonic paste was tested and found to contain more than 20 times less ginsenoside Rg, a component that causes internal heat, than the raw product, which allows the general public to take ginseng for a long time. .

[0019] Meanwhile, this invention processes ordinary ginseng to reduce its heat-inducing components, and further refines it with other medicinal and edible plants into a nourishing paste. This not only improves the bioavailability of the active ingredients, but also enhances the effects of the compound ginseng nourishing paste in replenishing qi and consolidating the body, relaxing muscles and tendons, and preventing degenerative muscle atrophy and muscle weakness. In addition, the improved taste greatly increases the patient's compliance with the medication. . Detailed Implementation

[0020] The technical solution of the present invention will be described in detail below with reference to the embodiments, but the scope of protection of the present invention is not limited thereto.

[0021] A method for processing ginseng and the preparation of a ginseng tonic paste containing this processed ginseng, comprising the following steps: S301. Select 1000g of high-quality sun-dried ginseng (five years old) and place it in a purified aqueous solution of acetic acid with a pH of 6.0. Add active dry yeast to the solution to achieve a final concentration of 0.3% (w / v). After soaking at a constant temperature of 25℃ for 36 hours, remove the ginseng and drain it naturally to obtain soaked ginseng. S302. Spread the soaked ginseng evenly in a pressure steaming tray and place it in a pressure cooker. Close the lid, raise the temperature to 110℃, and steam at this temperature for 4 hours. After steaming, allow the pressure to drop naturally, remove the steamed ginseng, and you will see that its color has darkened and its texture has softened. S303. Transfer the steamed ginseng to a forced-air drying oven and dry it continuously at 80°C for 24 hours. After drying, the ginseng has a moisture content of less than 10% and a hard texture, which is the processed ginseng described in this invention. S304. Weigh out the following by weight: 50 parts of processed ginseng, 10 parts of astragalus, 10 parts of polygonatum, 10 parts of eucommia leaf, 5 parts of yam, 10 parts of erythritol, and 5 parts of maltodextrin prepared in S303; among which, the processed ginseng is pulverized in a pulverizer and passed through a 60-mesh sieve for later use. S305. Grind Astragalus membranaceus, Polygonatum sibiricum, Eucommia ulmoides leaves, and Dioscorea opposita into powders, pass them through a 20-mesh sieve, and mix them thoroughly. Add 10 times the total weight of the powders in a 70% ethanol solution, place the mixture in a reflux extraction apparatus, heat to 75°C, and reflux twice, for 2 hours each time. Combine the two extracts and filter through a 100-mesh filter cloth to obtain a clear ethanol extract. S306. Transfer the ethanol extract to a vacuum concentration tank and concentrate it under reduced pressure at 62℃ and -0.09MPa until the ethanol is completely recovered, to obtain a thick extract that is brownish-black in color and viscous in texture. S307. Pour the thick extract into a tilting jacketed kettle, and add the prepared roasted ginseng powder, erythritol, and maltodextrin in sequence. Then add purified water in an equal amount to the total weight of the extract and excipients, and start stirring and heating, controlling the temperature at around 100℃. Continue stirring and evaporating water until the extract, when scooped up with a spoon, falls slowly in sheets ("hanging flag"), or when dropped into cold water, it solidifies into a bead without dispersing ("dropping water forms a bead"). S308. Once the specified consistency is reached, heating should be stopped immediately. After the paste has cooled naturally to approximately 82°C, it should be quickly dispensed into sterilized glass bottles, sealed, and labeled to obtain the compound ginseng tonic paste described in this invention.

[0022] Effect verification: The components of the processed ginseng were analyzed and compared with those of raw ginseng. The results are shown in the table below. The data indicate that this processing method effectively reduced the Rg group saponins that easily cause "heatiness," while promoting the transformation and enrichment of other saponins, thus achieving the design goal. .

[0023] The above description is merely a specific embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any variations or substitutions that can be easily conceived by those skilled in the art within the scope of the technology disclosed in the present invention should be included within the scope of protection of the present invention.

Claims

1. A method for processing ginseng, characterized in that, Includes the following steps: S101. Place the ginseng in an acetic acid aqueous solution with a pH of 5.0-7.0 and soak it at 20-30℃ for 24-48 hours. The concentration of active dry yeast in the acetic acid aqueous solution is 0.1%-0.5% (w / v). After soaking, remove the ginseng and drain it to obtain soaked ginseng. S102. The soaked ginseng obtained in step S101 is steamed under high pressure at 100-114℃ for 3-5 hours to obtain steamed ginseng. S103. The steamed ginseng obtained in step S102 is dried at 75-85℃ for 18-36 hours to obtain roasted ginseng.

2. The method for processing ginseng as described in claim 1, characterized in that, In step S101, the pH value of the acetic acid aqueous solution is 6.

0.

3. The method for processing ginseng as described in claim 1, characterized in that, In step S101, the concentration of the active dry yeast is 0.3%.

4. The method for processing ginseng as described in claim 1, characterized in that, In step S102, the high-pressure steaming temperature is 110°C and the time is 4 hours.

5. The method for processing ginseng as described in claim 1, characterized in that, In step S103, the drying temperature is 80°C and the drying time is 24 hours.

6. A method for preparing a ginseng tonic paste, characterized in that, The ginseng tonic paste comprises processed ginseng obtained by the method described in any one of claims 1-5, and its preparation method includes the following steps: S201. The processed ginseng is pulverized at low temperature and passed through a 60-mesh sieve to obtain processed ginseng powder; S202. Grind Astragalus membranaceus, Polygonatum sibiricum, Eucommia ulmoides leaves and Dioscorea opposita into powder and pass them through a 20-mesh sieve. Mix them together and add 8-12 times their total weight of 70% ethanol solution. Reflux and extract at 65-85℃ 2-3 times, 1.5-2 hours each time. Combine the extracts, filter, and obtain the ethanol extract. S203. The ethanol extract obtained in step S202 is concentrated under reduced pressure at 60-65℃ and -0.08 to -0.1 MPa to recover ethanol and obtain a thick extract. S204. Transfer the thick extract obtained in step S203 to a tilting jacketed kettle, add the amount of roasted ginseng powder, erythritol and maltodextrin obtained in step S201, and then add 1-2 times the total weight of the extract and excipients of purified water. Heat and stir at 95-105℃ until the water evaporates and the paste reaches the consistency of "hanging flag" or "dropping water forms beads". S205. Stop heating, cool to 80-85℃, then dispense and seal to obtain the ginseng tonic paste.

7. The method for preparing ginseng tonic paste as described in claim 6, characterized in that, In step S204, the formula comprises, by weight parts: 40-60 parts of processed ginseng powder, 5-15 parts of astragalus, 5-15 parts of polygonatum, 5-15 parts of eucommia leaves, 5-10 parts of yam, 5-15 parts of erythritol, and 1-10 parts of maltodextrin.

8. The method for preparing ginseng tonic paste as described in claim 7, characterized in that, The formula, by weight, is as follows: 50 parts roasted ginseng powder, 10 parts astragalus, 10 parts polygonatum, 10 parts eucommia leaves, 5 parts yam, 10 parts erythritol, and 5 parts maltodextrin.

9. A ginseng tonic paste, characterized in that, Prepared by the method described in any one of claims 6-8.