6 results about "Ginseng product" patented technology

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 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 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 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.

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.