CN107320510A - A kind of method for extending the red ginseng quality guarantee period and the composition using this method - Google Patents
A kind of method for extending the red ginseng quality guarantee period and the composition using this method Download PDFInfo
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- CN107320510A CN107320510A CN201710469916.5A CN201710469916A CN107320510A CN 107320510 A CN107320510 A CN 107320510A CN 201710469916 A CN201710469916 A CN 201710469916A CN 107320510 A CN107320510 A CN 107320510A
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- red ginseng
- glutinous rice
- frying
- stir
- quality guarantee
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/25—Araliaceae (Ginseng family), e.g. ivy, aralia, schefflera or tetrapanax
- A61K36/258—Panax (ginseng)
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/899—Poaceae or Gramineae (Grass family), e.g. bamboo, corn or sugar cane
Abstract
The present invention relates to Chinese medicine storage art.The invention discloses a kind of method for extending the red ginseng quality guarantee period, red ginseng is stored after frying together with the glutinous rice through pre- frying.Simultaneously the invention also discloses the product using the above method, wherein, the weight ratio of red ginseng and glutinous rice is 0.2 ~ 1:1.The present invention after the glutinous rice by red ginseng and by pre- frying together frying by storing, the method that can greatly prolong the red ginseng quality guarantee period, while red ginseng is identical with the property of medicine of glutinous rice, and the two, which is combined, brings out the best in each other, and also plays the role of gain effect.
Description
Technical field
The present invention relates to Chinese medicine storage art, and in particular to the method for extension red ginseng quality guarantee period a kind of and uses this method
Composition.
Background technology
Red ginseng for Araliaceae red ginseng Panax ginseng C.A.Mey. dry root of the cultivation product after steaming and
Rhizome, be《Chinese Pharmacopoeia》(version in 2010) contained kind, with reinforcing vital energy, veins takes off admittedly, the effects such as nourishing qi to stop.People
It is red ginseng main active to join saponin(e, with antitumor, anti-aging, improves a variety of pharmacology works such as immunity and anti-arrhythmia
With.
The compositions such as moisture, saponin, organic acid, starch, carbohydrate, protein, alkaloid and volatile oil in red ginseng, not
It is enough stable, easily influenceed by natural cause and play various change.Safety moisture content in red ginseng is 13%.If moisture mistake
Greatly, in red ginseng starch, protein, carbohydrate is easy for decomposing and generated heat, and causes mouldy and rotten.If the water content mistake of red ginseng
It is low, its due weight and color and luster will be lost, and there is the phenomenon such as withered.Contain plant fat in red ginseng, in external condition
Under the influence of, it is possible to create become sour and decompose.The storing mode of traditional red ginseng includes：Directly preserved with plastic bag sealing；Pass through
Wrapped up in ginseng with paper bag be put into tub or wooden case place again the drier such as lime preservation；Using refrigerator Cord blood.The first side
Method is more conventional, and the holding time is shorter, and effect is general；Second method is easily to causing red ginseng excessively to dry fragmentation；The third
Although method effect preferably, expends larger.
The content of the invention
To overcome existing technological deficiency, the invention provides it is a kind of extend the red ginseng quality guarantee period method and use the party
The composition of method.
To realize the purpose of the present invention, it is achieved using following technical scheme：
A kind of method for extending the red ginseng quality guarantee period, red ginseng is stored after frying together with the glutinous rice through pre- frying.
The present invention is fried by the way that red ginseng and glutinous rice are mixed into pot, and water unnecessary inside red ginseng can not only be removed during frying
Point, make red ginseng more dry, and can be in follow-up storage process, glutinous rice continues to absorb the moisture in red ginseng, so as to
The shelf-life of red ginseng is enough greatly prolonged, 20 ~ 30 years were extended to from original 10 years.
Further, the above method is specially：The temperature of pot is heated to 80 ~ 120 DEG C, the glutinous rice through pre- frying is poured into,
Stir-fry and red ginseng is added after 1 ~ 2min stir-fry together 10 ~ 15 min.
Preferably, the above method is specially：The temperature of pot is heated to 90 ~ 110 DEG C, the glutinous rice of pre- frying is poured into, 1 is stir-fried
Red ginseng is added after ~ 2min to stir-fry together 10 ~ 15 min.
Further, the method for the pre- frying of glutinous rice is specially：The temperature of pot is heated to 250 ~ 350 DEG C, glutinous rice is poured into, turns over
Fry 15 ~ 20 min.
Preferably, the method for the pre- frying of glutinous rice is specially：The temperature of pot is heated to 280 ~ 320 DEG C, glutinous rice is poured into, stir-fries
15~20 min。
A kind of composition, is made using the above method.Wherein, the weight ratio of red ginseng and glutinous rice is 0.2 ~ 1: 1.
Glutinous rice is sweet, warm-natured, enters spleen, stomach, lung channel, with tonifying middle-Jiao and Qi, strengthening spleen and nourishing stomach, only the effect of abnormal sweating；Red ginseng is
Ginseng it is cooked, in addition to tonifying primordial Qi, tonifying spleen lung, promoting production of body fluid and inducing sedation of the mind effect, its property of medicine is warmer, with fiery big, strength foot, work(
The characteristics of imitating strong, longer than reinforce vital energy, recuperating depleted yang, nourishing qi to stop.Both red ginseng and glutinous rice are combined, and can not only be prolonged significantly
The quality guarantee period of long red ginseng, while both property of medicine brings out the best in each other, the effect with gain effect.
Preferably, the weight ratio of red ginseng and glutinous rice is 0.5 ~ 0.75: 1.
Further, combinations of the above thing can be eaten directly by way of boiling.
Compared with the prior art, the present invention, can be big by being stored after the glutinous rice by red ginseng and by pre- frying together frying
The method of big extension red ginseng quality guarantee period, while red ginseng is identical with the property of medicine of glutinous rice, the two, which is combined, brings out the best in each other, and also has gain effect
The effect of power.
Embodiment
To make the object, technical solutions and advantages of the present invention clearer, further is made to embodiment of the present invention below
Explain.
Embodiment 1
A kind of method for extending the red ginseng quality guarantee period, is comprised the following steps that：
S1：The temperature of pot is heated to 300 DEG C, 1 kg glutinous rice is poured into, stir-fry 17 min, obtains the glutinous rice through pre- frying；
S2：The temperature of pot is heated to 100 DEG C, the glutinous rice through pre- frying in step S1 is poured into, 750 g are added after 1 min that stir-fries
Red ginseng stir-fries 12 min together；
S3：Wait to cool to less than 50 DEG C, carry out plastic sealing pack.
The above method prepare composition can by boiling by way of directly eat.
Embodiment 2
A kind of method for extending the red ginseng quality guarantee period, is comprised the following steps that：
S1：The temperature of pot is heated to 350 DEG C, 1 kg glutinous rice is poured into, stir-fry 15 min, obtains the glutinous rice through pre- frying；
S2：The temperature of pot is heated to 120 DEG C, pours into after the glutinous rice through pre- frying in step S1, the 1min that stir-fries that to add 1 kg red
Join 10 min that stir-fry together；
S3：Wait to cool to less than 50 DEG C, carry out plastic sealing pack.
Embodiment 3
A kind of method for extending the red ginseng quality guarantee period, is comprised the following steps that：
S1：The temperature of pot is heated to 280 DEG C, 1 kg glutinous rice is poured into, stir-fry 20 min, obtains the glutinous rice through pre- frying；
S2：The temperature of pot is heated to 90 DEG C, pours into after the glutinous rice through pre- frying in step S1, the 2min that stir-fries that to add 500 g red
Join 15 min that stir-fry together；
S3：Wait to cool to less than 50 DEG C, carry out plastic sealing pack.
Embodiment 4
A kind of method for extending the red ginseng quality guarantee period, is comprised the following steps that：
S1：The temperature of pot is heated to 320 DEG C, 1 kg glutinous rice is poured into, stir-fry 20 min, obtains the glutinous rice through pre- frying；
S2：The temperature of pot is heated to 110 DEG C, the glutinous rice through pre- frying in step S1 is poured into, 750 g are added after 1 min that stir-fries
Red ginseng stir-fries 10 min together；
S3：Wait to cool to less than 50 DEG C, carry out plastic sealing pack.
Embodiment 5
A kind of method for extending the red ginseng quality guarantee period, is comprised the following steps that：
S1：The temperature of pot is heated to 250 DEG C, 1 kg glutinous rice is poured into, stir-fry 20 min, obtains the glutinous rice through pre- frying；
S2：The temperature of pot is heated to 80 DEG C, pours into after the glutinous rice through pre- frying in step S1, the 2min that stir-fries that to add 200 g red
Join 15 min that stir-fry together；
S3：Wait to cool to less than 50 DEG C, carry out plastic sealing pack.
Comparative example 1
A kind of method for extending the red ginseng quality guarantee period, is comprised the following steps that：
S1：The temperature of pot is heated to 100 DEG C, red ginseng is added and stir-fries 12 min；
S2：Wait to cool to less than 50 DEG C, carry out plastic sealing pack.
Comparative example 2
A kind of method for extending the red ginseng quality guarantee period, is comprised the following steps that：
S1：The temperature of pot is heated to 240 DEG C, 1 kg glutinous rice is poured into, stir-fry 20 min, obtains the glutinous rice through pre- frying；
S2：The temperature of pot is heated to 70 DEG C, pours into after the glutinous rice through pre- frying in step S1, the 2min that stir-fries that to add 750 g red
Join 15 min that stir-fry together；
S3：Wait to cool to less than 50 DEG C, carry out plastic sealing pack.
Comparative example 3
A kind of method for extending the red ginseng quality guarantee period, is comprised the following steps that：
S1：The temperature of pot is heated to 360 DEG C, 1 kg glutinous rice is poured into, stir-fry 15 min, obtains the glutinous rice through pre- frying；
S2：The temperature of pot is heated to 130 DEG C, pours into after the glutinous rice through pre- frying in step S1, the 2min that stir-fries that to add 750 g red
Join 10 min that stir-fry together；
S3：Wait to cool to less than 50 DEG C, carry out plastic sealing pack.
Comparative example 4
A kind of method for extending the red ginseng quality guarantee period, is comprised the following steps that：
S1：The temperature of pot is heated to 300 DEG C, 1 kg glutinous rice is poured into, stir-fry 25 min, obtains the glutinous rice through pre- frying；
S2：The temperature of pot is heated to 100 DEG C, 750 g are added after pouring into the glutinous rice through pre- frying in step S1, the 2min that stir-fries
Red ginseng stir-fries 20 min together；
S3：Wait to cool to less than 50 DEG C, carry out plastic sealing pack.
Comparative example 5
A kind of method for extending the red ginseng quality guarantee period, is comprised the following steps that：
S1：The temperature of pot is heated to 300 DEG C, 1 kg glutinous rice is poured into, stir-fry 10 min, obtains the glutinous rice through pre- frying；
S2：The temperature of pot is heated to 100 DEG C, pours into after the glutinous rice through pre- frying in step S1, the 2min that stir-fries that to add 750 g red
Join 5 min that stir-fry together；
S3：Wait to cool to less than 50 DEG C, carry out plastic sealing pack.
The changes of contents of the ginsenoside of red ginseng is as shown in table 1 before and after frying.
The changes of contents of the ginsenoside of red ginseng before and after the frying of 1 embodiment of table 1
| Project | The state of red ginseng | Total Ginsenosides Content/% | Holding time/year |
| Before frying | Do not occur expanding and hollow | 3.58 | 10 |
| Embodiment 1 | Do not occur expanding and hollow | 3.59 | 30 |
| Embodiment 2 | Do not occur expanding and hollow | 3.57 | 24 |
| Embodiment 3 | Do not occur expanding and hollow | 3.58 | 25 |
| Embodiment 4 | Do not occur expanding and hollow | 3.59 | 27 |
| Embodiment 5 | Do not occur expanding and hollow | 3.59 | 22 |
| Comparative example 1 | Do not occur expanding and hollow | 3.58 | 12 |
| Comparative example 2 | Do not occur expanding and hollow | 3.58 | 17 |
| Comparative example 3 | Appearance expands and hollow | 2.83 | 21 |
| Comparative example 4 | Appearance expands and hollow | 3.04 | 22 |
| Comparative example 5 | Do not occur expanding and hollow | 3.59 | 15 |
As shown in Table 1, red ginseng does not all occur expansion and hollow phenomenon before and after the data of embodiment 1 ~ 5, frying, while institute
The total content of the ginsenoside contained does not also change substantially.In addition from embodiment 1 and comparative example 1, pre- frying is not added
Glutinous rice, is only capable of extending slightly the quality guarantee period of red ginseng only by frying red ginseng.From embodiment 1 and comparative example 2 ~ 5, frying
Temperature is too high and frying overlong time can cause red ginseng appearance to expand and hollow, and causing contained by red ginseng has explosive component stream
Lose；It is all not ideal enough for extending the effect of quality guarantee period of red ginseng and frying temperature is too low or the frying time is too short.
Claims (9)
1. a kind of method for extending the red ginseng quality guarantee period, it is characterised in that the glutinous rice frying together by red ginseng and Jing Guo pre- frying
After store.
2. the method for extension red ginseng quality guarantee period according to claim 1, it is characterised in that be specially：By the temperature of pot
80 ~ 120 DEG C are heated to, the glutinous rice of pre- frying is poured into, red ginseng is added after the 1 ~ 2min that stir-fries and is stir-fried together 10 ~ 15 min.
3. the method for extension red ginseng quality guarantee period according to claim 2, it is characterised in that be specially：By the temperature of pot
90 ~ 110 DEG C are heated to, the glutinous rice of pre- frying is poured into, red ginseng is added after the 1 ~ 2min that stir-fries and is stir-fried together 10 ~ 15 min.
4. the method for the extension red ginseng quality guarantee period according to any one of claim 1 ~ 3, it is characterised in that the pre- frying of glutinous rice
Method be specially：The temperature of pot is heated to 250 ~ 350 DEG C, glutinous rice is poured into, stir-fry 15 ~ 20 min.
5. the method for extension red ginseng quality guarantee period according to claim 4, it is characterised in that the method tool of the pre- frying of glutinous rice
Body is：The temperature of pot is heated to 280 ~ 320 DEG C, glutinous rice is poured into, stir-fry 15 ~ 20 min.
6. a kind of composition, it is characterised in that be made using the method described in any one of claim 1 ~ 5.
7. composition according to claim 6, it is characterised in that the weight ratio of red ginseng and glutinous rice is 0.2 ~ 1: 1.
8. composition according to claim 7, it is characterised in that the weight ratio of red ginseng and glutinous rice is 0.5 ~ 0.75: 1.
9. the composition according to any one of claim 6 ~ 7, it is characterised in that eaten by way of boiling.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710469916.5A CN107320510A (en) | 2017-06-20 | 2017-06-20 | A kind of method for extending the red ginseng quality guarantee period and the composition using this method |
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| CN201710469916.5A CN107320510A (en) | 2017-06-20 | 2017-06-20 | A kind of method for extending the red ginseng quality guarantee period and the composition using this method |
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| CN107320510A true CN107320510A (en) | 2017-11-07 |
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| CN201710469916.5A Pending CN107320510A (en) | 2017-06-20 | 2017-06-20 | A kind of method for extending the red ginseng quality guarantee period and the composition using this method |
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Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101485448A (en) * | 2009-02-19 | 2009-07-22 | 王峰 | Method for preparing ginseng product |
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2017
- 2017-06-20 CN CN201710469916.5A patent/CN107320510A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101485448A (en) * | 2009-02-19 | 2009-07-22 | 王峰 | Method for preparing ginseng product |
Non-Patent Citations (1)
| Title |
|---|
| 何素芬: "低温低湿保管杞子", 《浙江中西医结合杂志》 * |
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Application publication date: 20171107 |