27 results about "Ginseng product" patented technology

The invention discloses a ginseng oral soluble film and a preparation method thereof, and relates to the technical field of traditional Chinese medicine preparations. The ginseng oral soluble film prepared by the invention comprises a ginseng extract, a ginseng extractum, a filling agent, an adhesive, a plasticizing forming agent and a seasoning component, is a novel dosage form, is convenient to take and carry, and provides a novel ginseng product and a consumption mode; meanwhile, when the oral liquid is placed on the tongue, the oral liquid can be rapidly dissolved and release drugs in saliva without drinking water, the compliance of a user can be greatly improved, and the preparation process has low requirements on preparation instruments, is low in cost, is beneficial to large-scale industrial production, does not generate or generates little three wastes, meets the requirements of sustainable development, and has a good application prospect.

The invention discloses a plant lactobacillus RET215 and application thereof in preparing rare ginsenoside by fermenting and converting ginsenoside Re, and belongs to the field of microbial fermentation, the plant lactobacillus RET215 is preserved in China Center for Type Culture Collection on May 21, 2024, and the preservation number is CCTCC NO: M20241024. The plant lactobacillus RET215 can be used for preparing rare ginsenosides 20 (R)-Rg2 and 20 (S)-Rg2 through fermentation and conversion by taking ginsenosides Re as a substrate. The method has the advantages of simple process, high conversion efficiency, high content of the obtained conversion product and the like, can ensure that the fermentation product takes 20 (R)-Rg2 and 20 (S)-Rg2 as main components, has higher specificity, and can be applied to ginseng deep processing products with unique requirements on ginsenosides 20 (R)-Rg2 and 20 (S)-Rg2.

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.

The invention provides a ginseng product with high rare saponin content and a preparation method thereof. The preparation method comprises the following steps: firstly, performing Co-60 gamma ray irradiation treatment on fresh ginseng, and then performing steaming treatment to obtain the cooked ginseng. Wherein high-energy rays generated by Co-60 gamma ray irradiation and high temperature of steaming treatment are both beneficial to hydrolysis of saponin in the fresh ginseng into rare ginsenoside, and Co-60 gamma ray irradiation and steaming treatment are matched for use, so that hydrolysis of the saponin can be synergistically promoted, and the content of the rare ginsenoside is increased. Besides, the prepared ginseng is subjected to dipping treatment in a dipping solution composed of glutamic acid and serine, and in the step, ginsenoside can be further hydrolyzed and converted into rare ginsenoside, so that the ginseng product with high content of rare ginsenoside is finally obtained.

The invention provides a ginseng product with high enzyme activity and a preparation method thereof. According to the preparation method, fresh ginseng is inoculated with bacterial liquid of lactobacillus delbrueckii, rhamnobacter rhamnosus and leuconostoc mesenteroides according to the mass ratio of (1-5): (1-10): (1-10) and then fermented, and it can be guaranteed that the enzyme activity of main functional enzymes is improved to different degrees. Meanwhile, according to the method, through dipping and steaming after fermentation, the content of rare ginsenosides such as Rg3, Rg5 and Rk1 which have very excellent anti-cancer and anti-dementia effects can be effectively increased. Through testing, the SOD enzyme activity of the ginseng product is more than 90 U / mL; the protease activity is more than 30 U / mL; the lipase activity is 20 U / mL or above and is remarkably improved compared with that of unfermented fresh ginseng.

The invention provides a ginseng product with high ginseng total saponin content and a preparation method thereof, and the preparation method comprises the following steps: firstly providing cooked ginseng, namely, steaming fresh ginseng so as to improve the rare saponin content in the cooked ginseng; meanwhile, the cooked ginseng is further soaked and extracted in a mixed amino acid solution containing glutamic acid, lysine and serine, so that the content of total ginsenoside and the content of rare ginsenoside in the cooked ginseng can be further increased. Through testing, the content of total ginsenoside in the ginseng product obtained by the preparation method is more than 30 mg / g; the content of rare ginsenoside Rk1 is greater than 1.30 mg / g; the content of rare ginsenoside Rg3 in the ginseng product is greater than 1.20 mg / g; the content of rare ginsenoside Rg5 in the ginseng product is greater than 0.50 mg / g.

The invention provides a ginseng product with uniform impregnation liquid permeation and a preparation method thereof. The preparation method comprises the following steps: performing plasma treatment on fresh ginseng, steaming to obtain cooked ginseng, and performing ultrasonic honey soaking treatment on the cooked ginseng. Wherein the plasma treatment is beneficial to the immersion of each component in the subsequent honey immersion treatment process, and ultrasonic waves are adopted for assistance during the honey immersion treatment, so that the immersion of each component into the ginseng can be further improved, and the problem of non-uniform honey immersion is avoided. Tests show that the impregnation liquid of the ginseng product permeates uniformly, and the sweetness of the ginseng product, the content of active ingredients of ginsenoside and the like are not obviously different from each other from the skin to the inside.

The invention provides a ginseng product with high rare saponin content and a preparation method thereof. According to the method, the cooked ginseng is subjected to dipping treatment in a dipping solution composed of hyaluronic acid and lactic acid. Through optimization, screening, compounding of hyaluronic acid and lactic acid, and immersion treatment of the cooked ginseng, ginsenoside in the cooked ginseng can be converted into rare ginsenoside, and through further cooperation with steaming treatment, the content of the rare ginsenoside in the obtained ginseng product can be significantly increased. Tests show that the content of rare ginsenoside in the ginseng product obtained by the preparation method is high, and the rare ginsenoside is uniformly distributed.

The invention relates to a method for identifying genuine bistort rhizome and adulterated bistort rhizome, and relates to the field of identification of traditional Chinese medicinal materials. The method comprises the following steps: carrying out PCR (Polymerase Chain Reaction) amplification reaction by adopting a TF92 primer and a TR237 primer, then carrying out electrophoretic analysis, and observing an electrophoretic band so as to identify whether a sample to be detected is bistort, and by adopting the primer pair (TF92 / TR237) and the identification method disclosed by the invention, genuine products and adulterants of bistort can be simply, quickly, accurately and specifically identified at low cost, and the identification accuracy is high. The bistort and adulterants (such as other genera except bistort genera in polygonaceae or other species except bistort species in polygonaceae bistort genera) of the bistort can be distinguished, and unexpected technical effects are achieved.

1. The name of this design product: Packaging box (whole-bearded red ginseng). 2. Purpose of this design product: used for packaging of ginseng products. 3. The key design point of this design product lies in the combination of shape and pattern. 4. The picture or photo that best illustrates the design points: three-dimensional picture.

The invention relates to the field of food processing, in particular to a preparation method of whole-plant fried ginseng and application of the whole-plant fried ginseng in preparation of drugs or food for resisting oxidation and relieving fatigue. The method comprises the following steps: fresh ginseng is taken and cleaned, rhizome, main roots and fibrous roots are separated, the main roots are cut into slices or segments, the rhizome, the slice-shaped main roots or the segment-shaped main roots and the fibrous roots are respectively placed in oil to be fried, and when the rhizome, the slice-shaped main roots or the segment-shaped main roots and the fibrous roots are golden yellow, the rhizome, the main roots and the fibrous roots are fished out, drained off oil and cooled. The antioxidant activity of the fried ginseng slices and segments is improved. Compared with fresh ginseng, the deep-fried ginseng slices and segments can significantly prolong exhaustive swimming time of load-bearing mice, significantly improve liver / muscle glycogen, lactic dehydrogenase content and superoxide dismutase activity, reduce lactic acid, urea nitrogen and malondialdehyde content, and have a significant anti-fatigue effect. According to the method, dryness of fresh ginseng can be removed, the eating fragrance can be improved, the fried ginseng product is instant and convenient to eat, and the fried ginseng product is matched with barbecue kebabs and stewed together with livestock and poultry meat, so that the fried ginseng product is delicious and health-care.

1. Name of the designed product: packing box (Radix Codonopsis). 2. Use of the designed product: packing ginseng products. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo best indicating the design points: perspective view.

The invention provides a method for removing pesticide residues in a ginseng product, the method comprises the following steps: soaking ginseng in a mixed solution, the mixed solution comprises photo-thermal graphene nanoparticles, chitosan, bisulfite and a lactobacillus plantarum fermentation broth, the chitosan can form a film on the surface of the ginseng, and the bisulfite can form a film on the surface of the ginseng; forming a thin film doped with photo-thermal graphene nano particles, a comparisons and a lactobacillus plantarum fermentation liquid, and coating the thin film on the surface of the ginseng; the photo-thermal graphene nanoparticles can be converted into heat energy under the condition of laser irradiation, so that degradation of pesticides, especially phosphorus-containing pesticides, in the ginseng by virtue of the pectinase and lactobacillus plantarum fermentation liquor is enhanced, and the removal efficiency of the phosphorus-containing pesticides can be remarkably improved by coating the surfaces of the ginseng with the chitosan. After laser irradiation is completed, a microwave treatment mode can be adopted to decompose a chitosan film, so that residual photo-thermal graphene nano particles, enzyme and lactobacillus plantarum fermentation liquor on the surface of the ginseng are removed, and the eating of the ginseng is not influenced.

The invention discloses an automatic honey soaking device for black ginseng honey slices and a low-dryness nine-process mild conversion process, and relates to the field of black ginseng product processing. The honey soaking device is configured to be honey soaking treatment equipment for realizing automatic soaking and flavoring of the black ginseng slices, circular honey spraying and quantitative liquid supplementing; the honey soaking treatment equipment comprises an interlayer type honey soaking pot, a rack, a circulating spraying assembly and a honey supplementing tank, the rack comprises a turnover frame and a guide frame which are connected front and back, and the interlayer type honey soaking pot is installed on the turnover frame and can turn over relative to the turnover frame to achieve dumping; the interlayer type honey soaking pot is provided with an accommodating main body, an interlayer space covering the peripheral wall of the accommodating main body, and a medium lead-in interface and a medium lead-out interface which are arranged at the bottom of the interlayer space and are communicated with an external temperature control host; according to the honey soaking device and the low-dryness nine-process mild conversion process, automatic soaking of the black ginseng slices can be achieved, meanwhile, low-dryness constant-temperature keeping, uniform spraying and permeating and multi-round gradual honey supplementing of honey are considered, and soaking and permeating are sufficient.

The present invention relates to the field of food processing technology, and in particular to the application of Pichia kluyveri in removing the bitterness of ginseng. The present application provides an application of Pichia kluyveri fermentation broth in removing the bitterness of ginseng products. The present application also provides a method for preparing a low-bitter ginseng product, comprising the following steps: soaking fresh ginseng slices in disodium hydrogen phosphate-citric acid buffer and Pichia kluyveri fermentation broth; steaming the soaked ginseng slices for the first time, then soaking them in a chitosan solution, and steaming them for the second time after drying to obtain the ginseng product. The present application first soaks fresh ginseng slices in disodium hydrogen phosphate-citric acid buffer and Pichia kluyveri fermentation broth, then steaming them for the first time, then soaking them in a chitosan solution, and steaming them for the second time after drying, which can transform the most important bitter substance Rb1 in ginseng and greatly reduce the bitterness of ginseng.

The invention relates to the technical field of red ginseng preparation, in particular to a preparation method of a red ginseng product capable of preventing senile dementia, and the raw material formula comprises the following components: red ginseng, Chinese wolfberry fruit extract, walnut peptide, vitamin E, maltodextrin and magnesium stearate. The components and the proportion are as follows: the proportion of the red ginseng is 40 parts; the matching ratio of the fructus lycii extract is 15 parts; the ratio of the walnut peptide is 10 parts; the proportion of the vitamin E is 2 parts; the proportion of the maltodextrin is 31.5 parts; the proportion of the magnesium stearate is 1.5 parts; the processing technology comprises the following steps: step 1, pretreating raw materials; 2, strengthening extraction of effective components of red ginseng; step 3, mixing multiple components; step 4, granulating and forming; and step 5, packaging and inspecting. The invention aims to solve the problems that the crushing and grinding degree of red ginseng is insufficient, the compact tissue structure of red ginseng is difficult to fully break, the dissolution efficiency of subsequent effective components is influenced, and part of active components are oxidized and degraded.

The invention provides a low-sugar low-bitterness ginseng product and a preparation method thereof. The preparation method comprises the following steps: soaking the ultrasonically treated cooked ginseng in a mixed solution of cyclodextrin, maltodextrin and stevioside, drying the soaked ginseng, and packaging to obtain the ginseng product. According to the preparation method, ultrasonic treatment and dipping treatment are matched for use, so that the bitter taste of the dried ginseng product is covered, meanwhile, honey and other high-sugar substances are prevented from being used during dipping, the ginseng product is low in bitter taste and low in sugar content, the burden brought to the body of an eater is reduced, and the taste of the ginseng product is improved. And the composition is relatively friendly to people with hyperglycemia.

The invention discloses a fragrant fermented ginseng solid beverage, a byproduct ginseng tablet candy and a production process. The fragrant fermented ginseng solid beverage comprises the following raw materials: ginseng, codonopsis pilosula, astragalus membranaceus, radix puerariae, gastrodia elata, gordon euryale seeds, hawthorn, fingered citron, sea-buckthorn, malt, cistanche, peach kernels, mulberries, bunge cherry seeds, almonds, fructus cannabis, angelica sinensis, radix ophiopogonis, asparagus fern, semen cassiae, radix polygonati officinalis, liquorice, oysters, intelligent kernels, dogwood, spina date seeds, lophatherum gracile, radix angelicae, ginkgo, white hyacinth beans, lily, chrysanthemum, momordica grosvenori, poria cocos, mulberry leaves and platycodon grandiflorum. And lotus seeds, allium macrostemon, coix seeds, honey and a fermentation auxiliary agent. The technology of low-temperature activity preservation, fermentation flavor regulation and control, full-ingredient utilization and the like is integrated in a breakthrough mode, the product has the advantages that the ginsenoside retention rate is larger than or equal to 92%, the disintegration time is smaller than or equal to 4 min, the bitter taste covering degree is excellent and the like, and the industrial problems that a traditional ginseng product is large in activity loss, poor in taste, difficult to take and throat and the like are solved.

The invention provides a block chain-based ginseng product digital intelligence development design method and system. The method relates to the technical field of block chains, and comprises the following steps: converting block chain record data into automatic monitoring data through an intelligent contract mechanism; and performing quality authentication on the automatic monitoring data to form quality management authentication data, wherein the quality authentication comprises quality standard matching and authentication log generation. And performing identity authentication on the quality management authentication data to form digital identity authentication data, wherein the identity authentication comprises a digital signature verification method and a multi-party verification mechanism. According to the ginseng product digital intelligence development design method and system based on the block chain, through a block chain recording processing technology, it is ensured that key data in a ginseng product production chain are safely and reliably recorded, all the data are processed through distributed network nodes, the integrity and non-tampering performance of the data are ensured, and the data processing efficiency is improved. And a foundation is laid for subsequent automatic monitoring and quality management.

A red ginseng product with high AFG and low 5-HMF content, its preparation method and application. The present invention belongs to the field of red ginseng product processing. In the method of the present invention, after pre-adjusting the moisture content of ginseng to 25%-30% and equilibrating at 4-40°C for 8-48 hours, while maintaining this moisture content unchanged, it is placed under a relative pressure (saturated vapor pressure of water) of 80-100 KPa and steamed for 1-2 hours. Subsequently, it is dried at a temperature of 90-110°C for 1-2 hours until the moisture content is less than 12%. While ensuring that the appearance, flavor and physicochemical indexes of the product are no different from those of ordinary commercially available red ginseng, the content of AFG in it is increased to more than 1.7 times that of ordinary red ginseng products, and the 5-HMF content is controlled below 50% of ordinary red ginseng products.

The invention discloses a method for obtaining rare ginsenoside through conversion of edible fungi. The method comprises the following steps: (1) activating an edible fungi strain, inoculating the strain into a liquid culture medium, and carrying out primary culture to obtain a primary culture system; (2) adding the ginseng substrate or the ginseng extract into a nutrient substrate to prepare a ginseng fermentation substrate; (3) adding the primary culture system into a ginseng fermentation substrate for co-culture conversion reaction to obtain fermented ginseng; and (4) drying the fermented ginseng to obtain the ginseng product containing the ginseng rare saponin. The method for preparing the ginseng rare saponin through conversion of the edible fungi can be used for carrying out solid fermentation conversion on ginseng, and has the advantages that conversion is stable, the yield is high, the converted product exists in original ginseng, and the like; therefore, the content of rare ginsenoside in the transformed ginseng is remarkably increased, and the high pharmacological effect can be better achieved.

The present invention belongs to the technical field of ginseng processing, and mainly relates to a freeze-dried product of fresh ginseng and its application, specifically to a freeze-dried product of fresh ginseng based on biological processing and its application. The freeze-dried ginseng product developed by the present invention uses fresh ginseng, maca powder, cistanche, red ginseng, black pepper, dried ginger, and galangal as raw materials, and improves its performance through the co-fermentation of Lactobacillus plantarum CICC-20313 and Bifidobacterium breve CICC-6181. The prepared freeze-dried ginseng product has the effects of relieving physical fatigue, improving memory, and maintaining a healthy blood pressure level.

The invention relates to the field of food processing, and particularly discloses a radix scrophulariae preparation with high saponin content and a preparation method of the radix scrophulariae preparation. The method comprises the following steps: freezing fresh ginseng, reducing saponin loss caused by cell rupture, improving slice integrity, carrying out multiple steaming to promote starch gelatinization and saponin glycosyl pyrolysis of ginseng slices, avoiding high-temperature carbonization of the slices, directionally hydrolyzing a saponin sugar chain through beta-glucosidase, and carrying out freeze-drying to obtain the ginseng slices. The production of rare saponins is accelerated by combining variable-temperature fermentation, the content of the rare saponins in the total saponins is increased under the condition of reducing the overall loss amount of the saponins in the ginseng slices, and periodic heating is adopted to stimulate microbial metabolic activity, synchronously realize cell wall breaking and component conversion, shorten the production period and effectively retain the total content of the saponins in the ginseng product. The utilization rate of the ginseng is maximized.

The application relates to a large-data-based American ginseng black ginseng production process regulation method and system. The method comprises the following steps: acquiring near-infrared spectrum data, text data and chemical data of a current batch of American ginseng raw materials to obtain multi-source raw material attribute data; fusing data features to generate a current batch of raw material attribute feature vectors; dividing a training subset according to the association data set of historical raw material attribute feature vectors, steaming and baking parameter sequences and black ginseng quality indexes in the raw material domain; obtaining an adaptive machine learning model through multi-task training of a model-independent meta-learning algorithm; predicting an initial steaming and baking parameter setting value according to the current batch of raw material attribute feature vectors; acquiring a real-time steaming and baking parameter calculation error, and adjusting the target steaming and baking parameter through a PID control algorithm. The method can adaptively predict the initial parameter according to the raw material attribute features, and can improve the black ginseng product quality stability by combining the PID control.

The invention provides a ginseng product with low pesticide residue and a preparation method thereof. According to the preparation method, after the cooked ginseng is subjected to dipping treatment in a bacterium solution containing bacillus subtilis, lactobacillus rhamnosus and lactobacillus, the bacillus subtilis, the lactobacillus rhamnosus and the lactobacillus can synergistically generate rich degrading enzymes to degrade residual pesticide in the cooked ginseng, so that the pesticide residue content is reduced. In addition, after the bacterial liquid dipping treatment is finished, the product is steamed, so that the degradation efficiency of the pesticide can be further improved.

This invention belongs to the field of biotechnology, specifically relating to the preparation, conversion, and application of a ginsenoside probiotic composition. By adding probiotics capable of degrading ginsenosides to ginseng products, this invention enhances the bioavailability of ginsenosides in the human body by degrading ginsenosides into ginsenoside diol and ginsenoside triol. The core aglycone of this probiotic composition achieves a conversion rate exceeding 80% within one hour, providing better and more convenient treatment options in anti-inflammatory, immune-regulating, and other related fields, thereby increasing therapeutic efficacy.

The invention discloses a ginseng product capable of resisting oxidation, resisting aging, prolonging life and improving skin and a preparation process of the ginseng product. According to the ginseng product, rhizoma atractylodis macrocephalae, radix astragali, radix angelicae sinensis, radix aucklandiae, pericarpium citri reticulatae, radix glycyrrhizae, arillus longan, fresh ginger, fructus jujubae and semen ziziphi spinosae are adopted as basic raw materials, a precious medicinal material ginseng is soaked with alcohol and then decocted with water to obtain a ginseng extract, on the one hand, a nanometer bolete product is prepared, and the ginseng extract is added and boiled, so that the cell DNA repairing capacity can be improved; and then adding old honey containing fructus perillae to modify the mixture. Meanwhile, the ginseng extract, the nanometer bolete product and the old honey containing the perilla seeds have a synergistic effect, can effectively delay senescence, have anti-allergy and repairing effects, relieve skin allergy and provide a natural protection barrier for the skin.