CN102488060A - Fresh ginseng honey slice and preparation method for same - Google Patents
Fresh ginseng honey slice and preparation method for same Download PDFInfo
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- CN102488060A CN102488060A CN2011104120441A CN201110412044A CN102488060A CN 102488060 A CN102488060 A CN 102488060A CN 2011104120441 A CN2011104120441 A CN 2011104120441A CN 201110412044 A CN201110412044 A CN 201110412044A CN 102488060 A CN102488060 A CN 102488060A
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Abstract
The invention relates to the field of ginseng processing, and particularly discloses a fresh ginseng honey slice and a preparation method for the same. The preparation method disclosed by the invention comprises the following steps of: washing and slicing fresh ginseng which is 5 years old or less; soaking the fresh ginseng slices for the first time for 30-45 minutes with aqueous solution containing 30-40% of honey at 50-60 DEG C and under an atmospheric pressure of negative pressure 0.8; drying the fresh ginseng slices for the first time for 8-12 hours at 45-50 DEG C; soaking the fresh ginseng slices for the second time for 30-50 minutes with aqueous solution containing 41-50% of honey at 60-65 DEG C and under an atmospheric pressure of negative pressure 0.8; and drying the fresh ginseng slices for the second time for 20-24 hours at 45-50 DEG C, so as to obtain fresh ginseng honey slices. In the preparation method disclosed by the invention, fresh ginseng is soaked in honey under a negative pressure twice and prepared into honey slices, and the honey slices are sterilized without the need to add chemical preservatives, thereby achieving microbiological indicators, enhancing edible safety, and ensuring the sweet, moderate, soft and slightly flexible excellent mouth-feel of the fresh ginseng honey slices.
Description
Technical field
The present invention relates to the genseng manufacture field, relate to a kind of preserved sliced fresh ginseng and preparation method thereof in particular.
Background technology
Genseng is a herbaceos perennial, is a kind of famous and precious Chinese herbal medicine.Contain various active materials such as ginsenoside, panaxan, panacene's alcohols, genseng polyacetylene class, volatile oil in the genseng; Can regulate central nervous system, promote the utilization of brain, improve cardiac function energy matter; Reduce blood sugar, the enhancing body immunologic function.In addition, genseng also has antitumor and oxidation resistant function.
Multiple ginseng product is arranged in the market; These ginseng product overwhelming majority are to make through from genseng, extracting active component; But the genseng active component contains fat-soluble and water-soluble two types of materials simultaneously; Existing method for distilling can not leach multiple composition simultaneously, can only extract one type of active material targetedly, has caused the waste of genseng active component.
Except that the above-mentioned method for preparing ginseng product; Also there is a kind of method that fresh ginseng itself is processed into directly edible product in the prior art; As utilize honey that fresh ginseng is processed sweet sheet; The method of this direct processing fresh genseng can well be avoided its loss of active ingredients, farthest keeps the characteristic of fresh ginseng.But existing preserved sliced fresh ginseng generally adds anticorrisive agent in the preparation process, is used for controlling the micro organism quantity in the preserved sliced fresh ginseng, guarantees its quality, and the adding of these chemical substances will inevitably affect to human body.This can impact the processing of preserved sliced fresh ginseng in the today of advocating food security undoubtedly.In addition, the mouthfeel of existing preserved sliced fresh ginseng is generally not good enough, and bitter taste is heavier.
Summary of the invention
In view of this, the object of the present invention is to provide a kind of preserved sliced fresh ginseng its preparation method, make this preserved sliced fresh ginseng not add any chemical preservative and just can reach the microbiological indicator requirement, have mouthfeel preferably simultaneously.
For realizing the foregoing invention purpose, the present invention provides following technical scheme:
A kind of preparation method of preserved sliced fresh ginseng; Fresh ginseng below life in 5 years and the life in 5 years is cleaned, cuts into slices; The fresh ginseng sheet is carried out first time honey with the aqueous solution that contains 30-40% honey soak 30-45min under 50-60 ℃, negative pressure 0.8 atmospheric pressure; Carry out the dry 8-12h first time at 45-50 ℃ then; Then 60-65 ℃, negative pressure 0.8 atmospheric pressure down the usefulness aqueous solution that contains 41-50% honey carry out second time honey and soak 30-50min, carry out the second time dry 20-24h at 45-50 ℃ then and promptly get preserved sliced fresh ginseng.
Wherein, said first time honey soak and for the second time honey fresh ginseng sheet that soaks and the mass ratio that contains honey aqueous solution all be preferably 1: 1.5-3, more preferably 1: 1.5-2.5 most preferably is 1: 1.5-2.
The honey percentage composition that contains honey aqueous solution that the first time according to the invention, honey soaked is preferably 35%, and the honey percentage composition that contains honey aqueous solution that the said second time, honey soaked is preferably 45%.
Existing preserved sliced fresh ginseng reaches microbiological indicator in order to control clump count in the preparation process, often add some chemical preservatives.To this problem, the present invention adopts reasonable negative pressure in the honey stage of soaking, and the air in the ginseng tissue is fully extracted out, has reached antibacterial effect and has guaranteed that simultaneously breakage can not appear because of negative pressure is excessive in the fresh ginseng sheet, need not to add anticorrisive agent, can preserve for a long time.Through detecting, preserved sliced fresh ginseng total plate count, Escherichia coli flora number, mould and the saccharomycete flora of the present invention's preparation not only reaches honey system food microorganisms index, and is far smaller than the numerical value that microbiological indicator requires, and improved edible safety, is beneficial to storage.Simultaneously, the preserved sliced fresh ginseng of the present invention preparation placed three months at normal temperatures after, carry out manual work trial test and test determination respectively; Find that preserved sliced fresh ginseng still is fallow; Be translucent, sweet moderate, soft mouth feel has a little pliable and tough; No denaturalization phenomenon takes place, and is superior to existing preserved sliced fresh ginseng product.
Soak the stage at honey, those skilled in the art are used to consider that only carrying out once honey soaks honey fully is penetrated in the fresh ginseng tissue, but the applicant discovers; Once sweet effect of soaking is relatively poor; Honey infiltrates not exclusively, and the white heart or white stubble phenomenon appear in preserved sliced ginseng poor transparency easily; Even the continuity of soaking the time along with honey also can't impel the infiltration of honey, this also is the relatively poor reason place of existing preserved sliced fresh ginseng mouthfeel.And the present invention adopts twice honey to soak means, and control honey soaks that temperature, honey are soaked the time, the honey percentage composition is in reasonable range, and honey is fully infiltrated in the fresh ginseng tissue, and the while can not increase the production cycle again.Simultaneously; The present invention requires the sweet for the second time honey percentage composition that soaks greater than the honey percentage composition that the first time, honey soaked, and only in this way could form sweet liquid gradient, makes sweet liquid be able to continue to infiltrate; Same concentrations then can cause sweet liquid to infiltrate difficulty; If sweet liquid concentration is lower than sweet liquid concentration for the first time for the second time, then can occur returning sugared phenomenon, whole process of preparation is fallen short of success for lack of final effort.
In addition, for drying stage, the present invention is in zone of reasonableness according to parameter control baking temperature, the time that honey soaks the stage, and this is not that adjusting is just available arbitrarily, must confirm according to each parameter attribute that honey soaks.Otherwise or preserved sliced fresh ginseng does not reach and dry require and influence mouthfeel and preservation, or overdrying sugared phenomenon occurs returning and influences quality.It is raw material that the present invention also requires to select the fresh ginseng below life in 5 years or the life in 5 years for use, has both preserved the effective ingredient of genseng, and has reduced the dry property of genseng.
The present invention also provides a kind of preserved sliced fresh ginseng by preparation method's preparation according to the invention, and said preserved sliced fresh ginseng is full, transparent, and is sweet moderate, tastes investigation through different crowd, and its mouthfeel is superior to like product.
Can know by above technical scheme; The present invention becomes sweet sheet with fresh ginseng through twice negative pressure honey infuse, need not to add the chemical preservative sterilization, makes the abundant maceration of honey simultaneously in the tissue of fresh ginseng sheet; Both reached the microbiological indicator of sweet system food; Improved edible safety, guaranteed that again prepared preserved sliced fresh ginseng has sweet moderate, the soft pliable and tough high-quality mouthfeel that has a little, and is superior to like product on the market.
The specific embodiment
The invention discloses a kind of preserved sliced fresh ginseng and preparation method thereof, those skilled in the art can use for reference this paper content, suitably improve technological parameter and realize.Special needs to be pointed out is that all similarly replace and change apparent to those skilled in the art, they all are regarded as and are included in the present invention.Product of the present invention and preparation method are described through preferred embodiment; The related personnel obviously can change or suitably change and combination methods and applications as herein described in not breaking away from content of the present invention, spirit and scope, realizes and use technology of the present invention.
Below in conjunction with embodiment, further set forth the present invention.
Embodiment 1: prepare preserved sliced fresh ginseng according to the invention
1, preparation method
5 years fresh gensengs that get slurry foot, no scar, do not have broken tripe, the no red severe edema due to hypofunction of the spleen become rusty are cleaned the back section, obtain the fresh ginseng sheet.The fresh ginseng sheet is carried out first time honey with the aqueous solution that contains 35% honey soak 40min under 55 ℃, negative pressure 0.8 atmospheric pressure; Carry out the dry 10h first time at 45 ℃ then; Then 60 ℃, negative pressure 0.8 atmospheric pressure down the usefulness aqueous solution that contains 45% honey carry out second time honey and soak 40min, carry out the second time dry 22h at 45 ℃ then and promptly get preserved sliced fresh ginseng.
2, microorganism detection
The preserved sliced fresh ginseng of above-mentioned preparation is detected according to honey system food microorganisms index, and honey system food microorganisms index is seen table 1, and testing result is seen table 2.
Table 1 honey system food microorganisms index request
| Project | Requirement |
| Total plate count, cfu/g<= | 1000 |
| Coliform, MPN/100g<= | 40 |
| Mould and saccharomycete, cfu/g<= | 25 |
| Pathogenic bacteria (salmonella, Shigella, staphylococcus aureus, hemolytic streptococcus) | Must not detect |
Table 2 preserved sliced fresh ginseng testing result according to the invention
| Project | Testing result |
| Total plate count, cfu/g<= | 300 |
| Coliform, MPN/100g<= | 10 |
| Mould and saccharomycete, cfu/g<= | 15 |
| Pathogenic bacteria (salmonella, Shigella, staphylococcus aureus, hemolytic streptococcus) | Do not detect |
Can know by table 1 and table 2; The preserved sliced fresh ginseng of preparation method's preparation according to the invention not only reaches honey system food microorganisms index; And see the numerical value that is far smaller than index request from numerical value, and show that the preserved sliced fresh ginseng edible safety of preparation method's preparation according to the invention is higher, it is more thorough to sterilize.
3, eating mouth feel investigation
Choose the preserved sliced fresh ginseng of a certain on the market preserved sliced fresh ginseng product and present embodiment preparation, 100 each age group crowds of random choose taste comparation and assessment, and the result sees table 3.
Table 3 product mouthfeel degree of recognition (%)
Can be known that by table 3 the preserved sliced fresh ginseng mouthfeel of preparation method according to the invention preparation more is prone to accepted by numerous crowds, taste and sweet mouthfeel is moderate, softly has a little pliable and toughly, is superior to existing like product.
Embodiment 2: prepare preserved sliced fresh ginseng according to the invention
3 years fresh gensengs that get slurry foot, no scar, do not have broken tripe, the no red severe edema due to hypofunction of the spleen become rusty are cleaned the back section, obtain the fresh ginseng sheet.The fresh ginseng sheet is carried out first time honey with the aqueous solution that contains 30% honey soak 30min under 50 ℃, negative pressure 0.8 atmospheric pressure; Carry out the dry 8h first time at 50 ℃ then; Then 60 ℃, negative pressure 0.8 atmospheric pressure down the usefulness aqueous solution that contains 41% honey carry out second time honey and soak 30min, carry out the second time dry 20h at 45 ℃ then and promptly get preserved sliced fresh ginseng.
The preserved sliced fresh ginseng of present embodiment preparation detects through microbiological indicator, and the result is consistent with embodiment 1; In the eating mouth feel investigation result, the preserved sliced fresh ginseng mouthfeel of present embodiment preparation more is prone to accepted by numerous crowds, and taste and sweet mouthfeel is moderate, softly has a little pliable and toughly, is superior to existing like product.
Embodiment 3: prepare preserved sliced fresh ginseng according to the invention
The 1 year fresh genseng that get slurry foot, no scar, do not have broken tripe, the no red severe edema due to hypofunction of the spleen becomes rusty is cleaned the back section, obtains the fresh ginseng sheet.The fresh ginseng sheet is carried out first time honey with the aqueous solution that contains 40% honey soak 45min under 60 ℃, negative pressure 0.8 atmospheric pressure; Carry out the dry 12h first time at 45 ℃ then; Then 65 ℃, negative pressure 0.8 atmospheric pressure down the usefulness aqueous solution that contains 50% honey carry out second time honey and soak 50min, carry out the second time dry 24h at 50 ℃ then and promptly get preserved sliced fresh ginseng.
The preserved sliced fresh ginseng of present embodiment preparation detects through microbiological indicator, and the result is consistent with embodiment 1; In the eating mouth feel investigation result, the preserved sliced fresh ginseng mouthfeel of present embodiment preparation more is prone to accepted by numerous crowds, and taste and sweet mouthfeel is moderate, softly has a little pliable and toughly, is superior to existing like product.
The above only is a preferred implementation of the present invention; Should be pointed out that for those skilled in the art, under the prerequisite that does not break away from the principle of the invention; Can also make some improvement and retouching, these improvement and retouching also should be regarded as protection scope of the present invention.
Claims (7)
1. the preparation method of a preserved sliced fresh ginseng; It is characterized in that; Fresh ginseng below life in 5 years or the life in 5 years is cleaned, cuts into slices; The fresh ginseng sheet is carried out first time honey with the aqueous solution that contains 30-40% honey soak 30-45min under 50-60 ℃, negative pressure 0.8 atmospheric pressure; Carry out the dry 8-12h first time at 45-50 ℃ then, then 60-65 ℃, negative pressure 0.8 atmospheric pressure down the usefulness aqueous solution that contains 41-50% honey carry out second time honey and soak 30-50min, carry out the second time dry 20-24h at 45-50 ℃ then and promptly get preserved sliced fresh ginseng.
2. according to the said preparation method of claim 1, it is characterized in that, said first time honey soak and for the second time honey fresh ginseng sheet that soaks and the mass ratio that contains honey aqueous solution be 1: 1.5-3.
3. according to the said preparation method of claim 2, it is characterized in that said fresh ginseng sheet is 1 with the mass ratio that contains honey aqueous solution: 1.5-2.5.
4. according to the said preparation method of claim 3, it is characterized in that said fresh ginseng sheet is 1 with the mass ratio that contains honey aqueous solution: 1.5-2.
5. according to the said preparation method of claim 1, it is characterized in that the honey percentage composition that contains honey aqueous solution that the said first time, honey soaked is 35%.
6. according to the said preparation method of claim 1, it is characterized in that the honey percentage composition that contains honey aqueous solution that the said second time, honey soaked is 45%.
7. the preserved sliced fresh ginseng of any said preparation method preparation of claim 1-6.
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103564300A (en) * | 2013-11-22 | 2014-02-12 | 威海环翠楼红参科技有限公司 | Processing process of Korean red ginseng honey slices |
| CN103976355A (en) * | 2014-04-25 | 2014-08-13 | 贵州三泓药业股份有限公司 | Fresh radix pseudostellariae honey slices and preparation method thereof |
| CN104172180A (en) * | 2014-07-04 | 2014-12-03 | 陈帮龙 | Radix cynanchi bungei tablet and preparation method of radix cynanchi bungei tablet |
| CN105192710A (en) * | 2015-06-02 | 2015-12-30 | 西安膳方医药科技有限公司 | Functional food formula for postpartum and postoperative tonifying, preparation method and application of functional food formula |
| CN108077857A (en) * | 2017-12-29 | 2018-05-29 | 吉林新开河食品有限公司 | A kind of ginseng, honey product and preparation method thereof |
| CN109329836A (en) * | 2018-09-27 | 2019-02-15 | 威海松龄诺可佳中药饮片股份有限公司 | A kind of preparation method of preserved sliced ginseng |
| CN109430500A (en) * | 2018-11-13 | 2019-03-08 | 丁传波 | A kind of preparation method of novel fresh American Ginseng honey piece |
| CN110663794A (en) * | 2018-07-03 | 2020-01-10 | 延边可喜安生物科技有限公司 | Red ginseng honey slice processing method |
| CN113519676A (en) * | 2021-07-28 | 2021-10-22 | 上海老滇凰生物科技有限公司 | Quick fresh-keeping method for fresh ginseng honey slices |
| CN114470021A (en) * | 2022-02-18 | 2022-05-13 | 王凯强 | Preparation method of fresh ginseng honey tablets and fresh ginseng honey tablets |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103564300A (en) * | 2013-11-22 | 2014-02-12 | 威海环翠楼红参科技有限公司 | Processing process of Korean red ginseng honey slices |
| CN103564300B (en) * | 2013-11-22 | 2015-04-08 | 威海环翠楼红参科技有限公司 | Processing process of Korean red ginseng honey slices |
| CN103976355A (en) * | 2014-04-25 | 2014-08-13 | 贵州三泓药业股份有限公司 | Fresh radix pseudostellariae honey slices and preparation method thereof |
| CN104172180A (en) * | 2014-07-04 | 2014-12-03 | 陈帮龙 | Radix cynanchi bungei tablet and preparation method of radix cynanchi bungei tablet |
| CN105192710A (en) * | 2015-06-02 | 2015-12-30 | 西安膳方医药科技有限公司 | Functional food formula for postpartum and postoperative tonifying, preparation method and application of functional food formula |
| CN108077857A (en) * | 2017-12-29 | 2018-05-29 | 吉林新开河食品有限公司 | A kind of ginseng, honey product and preparation method thereof |
| CN110663794A (en) * | 2018-07-03 | 2020-01-10 | 延边可喜安生物科技有限公司 | Red ginseng honey slice processing method |
| CN109329836A (en) * | 2018-09-27 | 2019-02-15 | 威海松龄诺可佳中药饮片股份有限公司 | A kind of preparation method of preserved sliced ginseng |
| CN109430500A (en) * | 2018-11-13 | 2019-03-08 | 丁传波 | A kind of preparation method of novel fresh American Ginseng honey piece |
| CN113519676A (en) * | 2021-07-28 | 2021-10-22 | 上海老滇凰生物科技有限公司 | Quick fresh-keeping method for fresh ginseng honey slices |
| CN114470021A (en) * | 2022-02-18 | 2022-05-13 | 王凯强 | Preparation method of fresh ginseng honey tablets and fresh ginseng honey tablets |
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Application publication date: 20120613 |