CN102100710B - Fermentation processing method for ginseng and research and development of related products thereof - Google Patents
Fermentation processing method for ginseng and research and development of related products thereof Download PDFInfo
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- CN102100710B CN102100710B CN200910218080.7A CN200910218080A CN102100710B CN 102100710 B CN102100710 B CN 102100710B CN 200910218080 A CN200910218080 A CN 200910218080A CN 102100710 B CN102100710 B CN 102100710B
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Abstract
The invention discloses a fermentation processing method for preparing a fermentation product from Jilin ginseng serving as raw materials through lucid ganoderma, phellinus igniarius, cordyceps militaris, tricholoma mongolicum and other medicinal fungi, and also discloses thinking of preparing a composite functional drink of a related product of a ginseng fermentation product and a related method thereof. The invention provides new thinking for intense research and development and popularization and use of the Jilin ginseng.
Description
Technical field:
The invention discloses take Jilin Radix Ginseng as raw material, carry out fermentation culture with medicinal fungus strains such as Ganoderma, phellinus igniarius, Cordyceps militaris (L.) Link. and Tricholoma mongolicum Imai, obtain the method for tunning, the relevant product of research and development simultaneously is for the research and development of Jilin Radix Ginseng and promote the use of and opened up new thinking.
Background technology:
Radix Ginseng is one of Jilin Province's characteristic pillar industry, and the converted products kind of Radix Ginseng is single at present, and inconvenient eating does not realize value maximization, has hindered the fast development of Radix Ginseng industry.This project adopts the method for fermentation processing that Radix Ginseng is processed, obtain tunning, with its development series product with health role, make Ginseng Products really enter into common people family, become daily consumable goods with forms such as food additive, beverages, also brought into play the effect of Radix Ginseng to Chinese nation health invigorating aspect simultaneously.Can drive whole Radix Ginseng industrial chain, therefore, Jilin Province and even national economy and social development all be had great significance.
Existing market is badly in need of edible aspect, and function is definite, the health product take Radix Ginseng as raw material of reliable in quality.According to looking into new data, domestic, except Zhuan Yi etc. takes the lead in fungus Chinese medicine dreg being carried out fermentation process, set up the concept of mycoplasma, but so far about with medicinal fungus strains such as Ganoderma, phellinus igniarius, Cordyceps militaris (L.) Link. and Tricholoma mongolicum Imai the Radix Ginseng processing aspect of fermenting being had no report.
Summary of the invention:
The method that adopts the fermentation processing in the Chinese medicine processing that Radix Ginseng is concocted is disclosed first take Ganoderma, phellinus igniarius, Cordyceps militaris (L.) Link. and Tricholoma mongolicum Imai strain as fermented bacterium.
The invention also discloses Ganoderma, phellinus igniarius, Cordyceps militaris (L.) Link. and Tricholoma mongolicum Imai strain and as fermented bacterium Radix Ginseng is processed respectively the separately optimal temperature of the process of preparing Chinese medicine, the conditions such as concentration.
The invention also discloses with Ganoderma, phellinus igniarius, Cordyceps militaris (L.) Link. and Tricholoma mongolicum Imai strain and as fermented bacterium Radix Ginseng is processed the process of preparing Chinese medicine, obtain to keep the effect of Radix Ginseng, the tunning that contains again the effect of the medicinal fungis such as Ganoderma, theme thinking and the method for the product that research and development are relevant simultaneously.
1. concocting method
1.1 experimental procedure:
Radix Ginseng Rubra and Radix Ginseng according to Chinese medicine decocting method, were decocted 25 minutes and 15 minutes at twice.
The Ginseng decoction that extracts is mixed with respectively variable concentrations.
Adopt high-pressure sterilizing pot to sterilize to preparing rear Ginseng decoction.
Under aseptic condition, Ganoderma, phellinus igniarius, Cordyceps militaris (L.) Link. and Tricholoma mongolicum Imai strain are accessed respectively in the shaking flask that Ginseng decoction is housed.
Put into shaking table, impose a condition, every day entry.
Select optimum condition, produce in batches.
Ganoderma, phellinus igniarius, Cordyceps militaris (L.) Link. and Tricholoma mongolicum Imai strain
1.2 known experimental result:
A. the screening of strain fermentation condition of culture
Radix Ginseng kind screening Radix Ginseng Radix Ginseng Rubra
Through the preliminary experiment interpretation of result, strain speed of growth in the Radix Ginseng Rubra culture fluid is very fast, and the fungus ball volume is larger
B. fermentation liquid concentration screening
Record by preliminary experiment, strain concentration be 9g between the 150ml-18g/150ml Ginseng decoction upgrowth situation better.
Orthogonal test is pressed respectively concentration 9g 150ml with Ginseng decoction, 12g 150ml, and 15g 150ml, 18g/150ml are divided into four gradients, and two levels are carried out spawn culture, and selecting the suitableeest Ginseng decoction concentration by contrast is 12g 150ml.
C. fermentation temperature screening
Consult pertinent literature and learn, the strain suitable growth temperature is between 23 ℃-29 ℃, on this basis temperature is divided into four gradients, and 23 ℃, 25 ℃, 27 ℃, 29 ℃ are carried out spawn culture, and selecting optimum temperature by contrast is 25 ℃.
2. the research and development of Related product
Name of product fermented ginseng composite functional beverage
The product category functional beverage
Functional factor and effect fungus polysaccharide have antitumor to improve human body immunity's physiological function.
Ginsenoside in the Radix Ginseng has invigorating primordial QI, tonifying liver spleen, antineoplastic effect.
The technological process of production of product
Raw material → making beating → allotment → homogenizing → degassed → pasteurize → fill → cooling → muddy juice
2.1 the fermented ginseng liquid of raw material after high temperature high pressure process
2.2 making beating is processed with cooking machine
2.3 allotment
Raw material+sweeting agent+acidic flavoring agent+thickening agent
A raw material ginseng and lucid ganoderma fermentation liquid
B sweeting agent crystal sugar honey
C acidic flavoring agent citric acid lactic acid
D thickening agent (emulsifying agent) carrageenan
The special operational on 2.4 the homogenizing Cloudy juice beverage is made, the purpose of homogenizing is to make the suspension of different particles to homogenize, be that fruit juice keeps certain turbidity, obtain the fruit juice (needing professional instrument and equipment high voltage type, injecting type, centrifugal) of not easily separated and precipitation
The Related product prescription
2.5 degassed.
Claims (4)
1. Radix Ginseng is fermented and processes the method for concocting:
Radix Ginseng Rubra and Radix Ginseng according to Chinese medicine decocting method, were decocted 25 minutes and 15 minutes at twice, the Ginseng decoction that extracts is mixed with respectively variable concentrations, then adopt high-pressure sterilizing pot to sterilize to preparing rear Ginseng decoction; Under aseptic condition, Ganoderma, phellinus igniarius, Cordyceps militaris (L.) Link. and Tricholoma mongolicum Imai strain are accessed respectively in the shaking flask that decocting liquid is housed; Shaking flask is put into shaking table, and imposing a condition is 25 ℃ of temperature, and shaking speed is per minute 115r, continuous culture 7d; During by the 7th day cultured fermented ginseng liquid is taken out, choose mycelial growth vigorous, change fermentation tank over to and produce in a large number.
2. the fermented ginseng liquid of processing and concocting method preparation as claimed in claim 1 is in the application of preparation beverage.
3. the fermented ginseng liquid of processing and concocting method preparation as claimed in claim 1 is in the application of preparation food additive.
4. use as claimed in claim 2 or claim 3, it is characterized in that the primary raw material that adopts all come to Radix Ginseng ferment concoct resulting.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910218080.7A CN102100710B (en) | 2009-12-22 | 2009-12-22 | Fermentation processing method for ginseng and research and development of related products thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910218080.7A CN102100710B (en) | 2009-12-22 | 2009-12-22 | Fermentation processing method for ginseng and research and development of related products thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102100710A CN102100710A (en) | 2011-06-22 |
| CN102100710B true CN102100710B (en) | 2013-05-01 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN200910218080.7A Active CN102100710B (en) | 2009-12-22 | 2009-12-22 | Fermentation processing method for ginseng and research and development of related products thereof |
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Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102949426B (en) * | 2012-12-04 | 2014-03-19 | 王跃进 | Method for preparing full-price ginseng by using combined ginseng leaves and ginseng roots |
| CN102949425B (en) * | 2012-12-04 | 2014-03-19 | 王跃进 | Preparation process for nutritional diversity of modified black ginseng |
| CN103330211B (en) * | 2013-07-17 | 2015-09-16 | 邱智东 | A kind of composition and method of making the same and application with immunoloregulation function |
| CN105943577B (en) * | 2016-04-29 | 2018-02-13 | 刘东波 | The microbial fermentation of autonomic drug |
| CN106072567A (en) * | 2016-07-01 | 2016-11-09 | 谢少韩 | A kind of ginseng product and preparation technology thereof |
| CN107496478A (en) * | 2017-09-12 | 2017-12-22 | 福建省尤溪仙锦药业有限公司 | A kind of concocting method of ginseng |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1112012A (en) * | 1995-03-08 | 1995-11-22 | 河北神力医药保健品厂 | Biological oral liquid |
| CN1382398A (en) * | 2002-03-11 | 2002-12-04 | 魏德海 | Meat containing bioactive fungus and its preparing process |
| CN101531961A (en) * | 2009-04-13 | 2009-09-16 | 吉林省国安集团有限公司 | Fermented ginseng wine and brewing technology |
-
2009
- 2009-12-22 CN CN200910218080.7A patent/CN102100710B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1112012A (en) * | 1995-03-08 | 1995-11-22 | 河北神力医药保健品厂 | Biological oral liquid |
| CN1382398A (en) * | 2002-03-11 | 2002-12-04 | 魏德海 | Meat containing bioactive fungus and its preparing process |
| CN101531961A (en) * | 2009-04-13 | 2009-09-16 | 吉林省国安集团有限公司 | Fermented ginseng wine and brewing technology |
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| CN102100710A (en) | 2011-06-22 |
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Owner name: WANG ZENGGANG Free format text: FORMER OWNER: BAO HAIYING Effective date: 20130322 |
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Inventor after: Bao Haiying Inventor after: Wang Zenggang Inventor before: Bao Haiying Inventor before: Tuli Kuer Inventor before: Li Lei |
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Free format text: CORRECT: ADDRESS; FROM: 130118 CHANGCHUN, JILIN PROVINCE TO: 132011 JILIN, JILIN PROVINCE Free format text: CORRECT: INVENTOR; FROM: BAO HAIYING TULI KUER LI LEI TO: BAO HAIYING WANG ZENGGANG |
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Effective date of registration: 20130322 Address after: 501, room 2, unit 5, beacon B District, Jilin hi tech Zone, Jilin, 132011 Applicant after: Wang Zenggang Address before: 130118, 38, 2888, Xincheng street, Jilin, Changchun, Jilin Agricultural University, 104 Applicant before: Bao Haiying |
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