CN103976446B - 一种红参液的加工方法 - Google Patents
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- 235000002789 Panax ginseng Nutrition 0.000 title claims abstract description 66
- 239000007788 liquid Substances 0.000 title claims abstract description 51
- 238000003672 processing method Methods 0.000 title claims abstract description 7
- 241000208340 Araliaceae Species 0.000 claims abstract description 44
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 43
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 43
- 235000008434 ginseng Nutrition 0.000 claims abstract description 43
- 235000012907 honey Nutrition 0.000 claims abstract description 35
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 239000000284 extract Substances 0.000 claims abstract description 9
- 230000001954 sterilising effect Effects 0.000 claims abstract description 9
- 238000011049 filling Methods 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 230000012010 growth Effects 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 238000000605 extraction Methods 0.000 claims description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 238000010025 steaming Methods 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 5
- 229920002472 Starch Polymers 0.000 claims description 4
- 239000004480 active ingredient Substances 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 238000001556 precipitation Methods 0.000 claims description 4
- 235000019698 starch Nutrition 0.000 claims description 4
- 239000008107 starch Substances 0.000 claims description 4
- 238000005520 cutting process Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 claims description 3
- 235000019634 flavors Nutrition 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 231100000241 scar Toxicity 0.000 claims description 3
- 238000000034 method Methods 0.000 abstract description 3
- 239000011149 active material Substances 0.000 abstract 1
- 230000002929 anti-fatigue Effects 0.000 abstract 1
- 239000003795 chemical substances by application Substances 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 230000036039 immunity Effects 0.000 abstract 1
- 230000003834 intracellular effect Effects 0.000 abstract 1
- 238000002372 labelling Methods 0.000 abstract 1
- 239000002207 metabolite Substances 0.000 abstract 1
- 210000000653 nervous system Anatomy 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
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- 208000000059 Dyspnea Diseases 0.000 description 2
- 206010013975 Dyspnoeas Diseases 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 238000002386 leaching Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 229930182494 ginsenoside Natural products 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
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- 230000002688 persistence Effects 0.000 description 1
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- 238000011084 recovery Methods 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
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- A23L2/38—Other non-alcoholic beverages
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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Abstract
本发明公开了一种红参液的加工方法。是将5年以上人工种植参为原料,经过(1)原料的选择及清洗;(2)切片;(3)潤蜜;(4)蒸制;(5)红参蜜液分离;(5)参片干燥;(6)贮藏;(7)萃取;(8)过滤;(9)离心;(10)调味;(11)灌装灭菌等工艺,制备红参液,其具有人参应有的滋气味,营养成分,包括了人参、蜂蜜等提神抗疲劳,调节神经系统和调节体内代谢,提高人体免疫力的活性物质,提高了方便实用的保健品。
Description
技术领域
本发明涉及一种红参液的制备方法,尤其是指一种以红参片为原料的红参液的制备方法。
背景技术
人参为五加科植物人参的干燥根,在我国已有很长的应用历史,早在《神农本草经》就将它列为上品。按人参的品质和产地生长环境不同,把人参分为野山参、园参。以优质鲜园参为原料,经晒干或烘干称“生哂参”;经蒸制后干燥,称“红参”。人参具有大补元气,用于气虚欲脱的重证。用于肺气不足,气短喘促,少气乏力,体质虚弱。高频率的工作节奏,带来人民越来越多的亚健康,但是市场人参产品保健品开发极为缺乏,远不能满足保健市场的需要,为此,开发红参液具有独特的市场定位及迫切需求。
发明内容
本发明是针对上述不足而提供一种以红参片为原料,可以保证开发原料来源方便及原料的持久性的红参液的加工方法。
一种红参液的加工方法,其特征在于步骤如下:
(1)原料的选择及清洗:选5年以上人工种植人参供加工,要外表无病疤、无水锈、无杂质,浆足体实的人参原料,挑选好的鲜参用清水洗净。
(2)切片:采用人工或切片机进行切片,切成0.5~0.7cm厚的参片。
(3)潤蜜:将切制好的参片,在蜜(蜂蜜或农蜂蜜)中浸潤20~26h。
(4)蒸制:将潤蜜的参片及蜜一同放入蒸参柜进行蒸制。
(5)红参蜜液分离:将红参蜜液分离合并贮藏灌里进行保存。
(6)参片干燥:将离心获得的参片进行干燥,制得红参片。
(7)贮藏:干燥后的红参片进行贮藏。
(8)萃取:将红参片用纯净水浸泡后放入萃取罐中进行萃取有效成分。
(9)过滤:将萃取液通过过滤器进行过滤后得红参液。
(10)离心:将红参液置于离心分离机中进行离心,获得红参液。
(11)调配:将萃取离心获得的红参液置于调配罐加纯净水,上述红参蜜液作为调味剂进行调配,获得红参液。
(12)灌装灭菌:将红参液灌入蒸气消毒灭菌处理过的瓶中,置于蒸气加热器中灭菌。
与现有技术相比,本发明的主要优点在于:
(1)采用红参片为原料,可以保证开发原料来源方便及原料的持久性。
(2)蒸制加工,抑制人参中酶的活性, 防止人参皂苷类的水解,避免淀粉的酶解糖化。
(3)通过蜜浸提及纯净水的二次提取,提高了有效成分的提取率;最大程度的发挥红参的有益功能,同时红参蜜液调配满足了色泽好、口感好的特性。
(4)本产品为市场上饮料种类中极受欢迎的一种形式,工艺简单,成本低,生产过程耗能少,适合大规模生产。
(5)便于服用,大大提高了人参的附加值,具有显著的经济效益和社会效益,具有极大的开发潜力。
具体实施方式
(1)原料的选择及清洗:选5年以上人工种植的人参供加工,要求外表无病疤、无水锈、无杂质,浆足体实的人参原料;分离去除茎或枝梗,剔除杂质废物,抖掉表面泥土。挑选好的鲜参用清水洗净,除去泥沙和其他杂物,控干。
(2)切片:采用人工或切片机进行切片,一般切成0.5~0.7cm厚的参片。
(3)潤蜜:将切制好的参片,在浓蜜中过蜜后捞出,稍微控蜜后,放在托盘中浸潤20-26h,浸潤过程中要时常搅拌。
(4)蒸制:将盛有潤蜜参片的盘,放入蒸参柜进行蒸制,使柜内温度在40~60分钟内达到98~102℃后,保持2~6小时,直至参片熟透。
(5)红参蜜液分离:该参片分为上层红参蜜液和沉淀的参片,抽取上层红参蜜液, 将沉淀参片置于离心机中离心、过滤而得到红参蜜液,将红参蜜液合并并后放在贮藏灌里进行保存。
(6)参片干燥:将离心获得的参片进行干燥,温度逐渐上升在50℃~70℃范围之内,时间为2h~3h。定色温度为68℃~72℃范围之内,时间为2h~3h。干燥温度为70℃~65℃范围之内,时间为2h~3h。接着温度为67℃~45℃范围之内,时间为3h~4h。最后温度为45℃~40℃范围之内,时间为3h~4h。水分不超过14%,制得红参片。
(7)贮藏:红参片贮藏的地方要干燥,否则容易吸湿发霉、生虫。储藏温度控制在-4℃~18℃。
(8)萃取:将1~2份红参片加3~5份纯净水混合后浸泡18~24h。然后将红参片及浸泡液一同放入萃取罐中进行萃取有效成分;萃取时水温保持在60℃~70℃萃取48~75h恒温。
(9)过滤:萃取结束后过滤,将萃取液通过过滤器进行过滤,过滤后得红参液。
(10)离心:将红参液置于离心分离机中进行离心,获得纯净的红参液。
(11)调配:将离心获得的红参液置于调配罐,按照红参液1~3份、纯净水5~7份, 上述红参蜜液1~2份作为调味剂,混匀进行调配,获得红参液。
(12)灌装灭菌:将调配好的红参液灌入蒸气消毒灭菌处理过的瓶中,置于蒸气加热器中,加热至110~120℃,加热70~90分钟;封盖,再加热至 100~120℃,加热20~40分钟。
Claims (2)
1.一种红参液的加工方法,其特征在于步骤如下:
(1)原料的选择及清洗:选5年以上人工种植人参供加工,要外表无病疤、无水锈、无杂质,浆足体实的人参原料,挑选好的鲜参用清水洗净;
(2)切片:采用人工或切片机进行切片,切成0.5~0.7cm厚的参片;
(3)潤蜜:将切制好的参片,在蜜中浸潤20~26h;
(4)蒸制:将潤蜜的参片及蜜一同放入蒸参柜进行蒸制;使柜内温度在40~60分钟内达到98~102℃后,保持2~6小时使参片熟透;
(5)红参蜜液分离:熟透的参片分为上层红参蜜液和沉淀的参片,抽取上层红参蜜液, 将沉淀参片置于离心机中离心、过滤而得到红参蜜液,将红参蜜液合并后放在贮藏罐里进行保存;
(6)参片干燥:将离心获得的参片进行干燥,制得红参片;干燥温度逐渐上升在50℃~70℃范围之内,时间为2h;定色温度为68℃~72℃范围之内,时间为2h;干燥温度为70℃~65℃范围之内,时间为2h;接着温度为67℃~45℃范围之内,时间为3h;最后温度为45℃~40℃范围之内,时间为3h;水分不超过14%;
(7)贮藏:干燥后的红参片进行贮藏;
(8)萃取:将红参片用纯净水浸泡后放入萃取罐中进行萃取有效成分;萃取时水温保持在60-70℃,萃取48~75h恒温;
(9)过滤:将萃取液通过过滤器进行过滤后得红参液;
(10)离心:将红参液置于离心分离机中进行离心,获得红参液;
(11)调配:将离心获得的红参液置于调配罐,按照红参液1~3份、纯净水5~7份, 上述红参蜜液1~2份作为调味剂,混匀进行调配,获得红参液;
(12)灌装灭菌:将红参液灌入蒸气消毒灭菌处理过的瓶中,置于蒸气加热器中灭菌。
2.按照权利要求1所述的红参液的加工方法,其特征在于步骤(11)中按照步骤(10)中红参液2份、纯净水5份, 步骤(5)红参蜜液1份混匀调配,获得红参液。
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KR20120138502A (ko) * | 2011-06-15 | 2012-12-26 | 이미옥 | 홍삼정과 제조방법 및 이의 제조방법에 의해 제조된 홍삼정과 |
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CN103564300A (zh) * | 2013-11-22 | 2014-02-12 | 威海环翠楼红参科技有限公司 | 一种高丽红参蜜片的加工工艺 |
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