CN102511609A - Preparing method of American ginseng preserved fruit - Google Patents
Preparing method of American ginseng preserved fruit Download PDFInfo
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- CN102511609A CN102511609A CN2011103971723A CN201110397172A CN102511609A CN 102511609 A CN102511609 A CN 102511609A CN 2011103971723 A CN2011103971723 A CN 2011103971723A CN 201110397172 A CN201110397172 A CN 201110397172A CN 102511609 A CN102511609 A CN 102511609A
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- american ginseng
- preserved fruit
- honey
- preparing method
- preparation
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Abstract
The invention discloses a preparing method of American ginseng preserved fruit, which includes: taking a piece of American ginseng, cutting the American ginseng into sheets as thick as 1-3mm, adding honey into the sheets, pickling for 24-36 hours, performing 100-120 khz ultrasound for 5-10 minutes, drying for 24-36 hours at 50-60 DEG C, and finally bagging. Compared with the prior art, the preparing method of American ginseng preserved fruit leads the number of mould in the preserved fruit stored for six months to be lower than 30 cfu/g by using the ultrasound process after the pickling process.
Description
Technical field
The invention belongs to the preparation method of food, belong to the production method of American Ginseng preserved fruit especially.
Background technology
Honey is according to " explaining in the Chinese pharmacopoeia has tonifying QI to produce body fluid, moistens the lung and relieve the cough the effect that relaxes bowel.And the action effect that American Ginseng has boosting qi and nourishing yin, relieves inflammation or internal heat, the said goods is two kinds of invigorants are organically combined, instant, and mouthfeel is pure and fresh, is applicable to various crowds.But because the airtight performance of current packaging material is bad, after 6 months, the mould in the preserved fruit has often reached 300cfu/g, has had a strong impact on the healthy of client.
Summary of the invention
Technical problem to be solved by this invention provides a kind of production method of American Ginseng preserved fruit of low mold count.
The technical scheme of technical solution problem of the present invention is: a kind of preparation method of American Ginseng preserved fruit, get American Ginseng, be cut into the sheet of thickness for 1-3mm after; Add honey, pickle 24-36 hour after, in the ultrasonic 5-10 of 100-120khz minute; In 50-60 ℃ of oven dry 24-36 hour, pack got final product.
The mass ratio of described American Ginseng and honey is for 5-4: 1.
Described honey is moisture content less than 20% jujube flower honey.
The present invention compared with prior art through behind curing process, uses ultrasonic procedure, and the fungi count that makes the preserved fruit of having preserved 6 months is less than 30cfu/g.
The specific embodiment
Below in conjunction with embodiment the present invention is done detailed explanation.
Embodiment 1:
A kind of preparation method of American Ginseng preserved fruit gets American Ginseng 8kg, after the section, adds 2kg and is concentrated into moisture content less than 20% jujube flower honey through low temperature, pickle 24 hours after, in 100khz ultrasonic 10 minutes, low temperature (50 ℃) oven dry, packing gets final product, about every bag of 5g.
Embodiment 2:
A kind of preparation method of American Ginseng preserved fruit gets American Ginseng 9kg, after the section, adds 2kg and is concentrated into moisture content less than 20% jujube flower honey through low temperature, pickle 24 hours after, in 120khz ultrasonic 8 minutes, low temperature (60 ℃) oven dry, packing gets final product, about every bag of 5g.
Embodiment 3:
A kind of preparation method of American Ginseng preserved fruit gets American Ginseng 10kg, after the section, adds 2kg and is concentrated into moisture content less than 20% jujube flower honey through low temperature, pickle 36 hours after, in 120khz ultrasonic 5 minutes, low temperature (50 ℃) oven dry, packing gets final product, about every bag of 5g.
Embodiment 4:
Except that frequency of ultrasonic was 80khz, all the other were identical with embodiment 1.
Embodiment 5:
Except that not containing the ultrasound process, all the other are identical with embodiment 1.
The fungi count of preserved fruit after 6 months that embodiment 1,2,3,4,5 is produced is respectively 25cfu/g, 10cfu/g, 0cfu/g, 200cfu/g, 320cfu/g.
The foregoing description shows that the effect of embodiment 3 is best.
Claims (3)
1. the preparation method of an American Ginseng preserved fruit is characterized in that: get American Ginseng, be cut into the sheet of thickness for 1-3mm after, add honey, pickle 24-36 hour after, in the ultrasonic 5-10 of 100-120khz minute, in 50-60 ℃ of oven dry 24-36 hour, pack got final product.
2. the preparation method of a kind of American Ginseng preserved fruit according to claim 1 is characterized in that: the mass ratio of described American Ginseng and honey is for 5-4: 1.
3. the preparation method of a kind of American Ginseng preserved fruit according to claim 1 is characterized in that: described honey is moisture content less than 20% jujube flower honey.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103971723A CN102511609A (en) | 2011-12-05 | 2011-12-05 | Preparing method of American ginseng preserved fruit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103971723A CN102511609A (en) | 2011-12-05 | 2011-12-05 | Preparing method of American ginseng preserved fruit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102511609A true CN102511609A (en) | 2012-06-27 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011103971723A Pending CN102511609A (en) | 2011-12-05 | 2011-12-05 | Preparing method of American ginseng preserved fruit |
Country Status (1)
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| CN (1) | CN102511609A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103315117A (en) * | 2013-06-05 | 2013-09-25 | 吉林省宏久生物科技股份有限公司 | Formula of ginseng cordyceps militaris preserved fruit |
| 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 |
| CN103621754A (en) * | 2013-11-27 | 2014-03-12 | 广西源安堂药业有限公司 | Preserved cinnamon and production method thereof |
| CN103637134A (en) * | 2013-11-28 | 2014-03-19 | 华南理工大学 | Method for processing marinated fruits and vegetables |
| CN112167570A (en) * | 2019-10-18 | 2021-01-05 | 新疆农业大学 | Red date blank suitable for year-round production of date candied fruits and preparation method thereof |
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| CN1227075A (en) * | 1998-02-25 | 1999-09-01 | 吉林省参茸办公室 | Delicious honeyed American ginseng flakes |
| CN1813840A (en) * | 2005-11-23 | 2006-08-09 | 马健 | Honey-moxibustion American ginseng and its preparing method |
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2011
- 2011-12-05 CN CN2011103971723A patent/CN102511609A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1031927A (en) * | 1988-07-13 | 1989-03-29 | 房波 | Processing method of candied ginseng |
| CN1091310A (en) * | 1993-02-23 | 1994-08-31 | 许世忠 | Active ginseng piece preserved with fruit juice |
| CN1227075A (en) * | 1998-02-25 | 1999-09-01 | 吉林省参茸办公室 | Delicious honeyed American ginseng flakes |
| CN1813840A (en) * | 2005-11-23 | 2006-08-09 | 马健 | Honey-moxibustion American ginseng and its preparing method |
Non-Patent Citations (1)
| Title |
|---|
| 李军生等: "超声波对果蔬渗糖的影响", 《广西工学院学报》 * |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103315117A (en) * | 2013-06-05 | 2013-09-25 | 吉林省宏久生物科技股份有限公司 | Formula of ginseng cordyceps militaris preserved fruit |
| 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 |
| CN103621754A (en) * | 2013-11-27 | 2014-03-12 | 广西源安堂药业有限公司 | Preserved cinnamon and production method thereof |
| CN103621754B (en) * | 2013-11-27 | 2015-04-01 | 广西源安堂药业有限公司 | Preserved cinnamon and production method thereof |
| CN103637134A (en) * | 2013-11-28 | 2014-03-19 | 华南理工大学 | Method for processing marinated fruits and vegetables |
| CN103637134B (en) * | 2013-11-28 | 2014-12-31 | 华南理工大学 | Method for processing marinated fruits and vegetables |
| CN112167570A (en) * | 2019-10-18 | 2021-01-05 | 新疆农业大学 | Red date blank suitable for year-round production of date candied fruits and preparation method thereof |
| CN112167570B (en) * | 2019-10-18 | 2023-10-27 | 新疆农业大学 | Red date blank suitable for annual production of preserved dates and preparation method thereof |
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| C12 | Rejection of a patent application after its publication | ||
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Application publication date: 20120627 |