CN108606278A - Fruit-vegetable flavor instant gen-seng and its processing method - Google Patents

Fruit-vegetable flavor instant gen-seng and its processing method Download PDF

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CN108606278A
CN108606278A CN201810399417.8A CN201810399417A CN108606278A CN 108606278 A CN108606278 A CN 108606278A CN 201810399417 A CN201810399417 A CN 201810399417A CN 108606278 A CN108606278 A CN 108606278A
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parts
gen
seng
fruit
ginseng
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曲迪
孙印石
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Institute Special Animal and Plant Sciences CAAS
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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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/51—Concentration
    • 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
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The invention discloses a kind of fruit-vegetable flavor instant gen-seng and its processing methods, are related to nutritious health caring food technology field.Fruit-vegetable flavor instant gen-seng is that ginseng obtains after fruits and vegetables allotment juice is sufficiently submerged in, and fruits and vegetables allotment juice is mainly prepared from the following raw materials in parts by weight：10 20 parts of 35 45 parts of apple, 15 25 parts of Kiwi berry, 20 30 parts of carrot, 15 25 parts of orange, 10 20 parts of sweetener and water.Processing method includes that the ginseng after boiling is soaked in fruits and vegetables allotment juice, cooks and obtains through cryogenic vacuum concentration and water proof successively, dry-making method of dried is to be further dried and obtain.The instant gen-seng is to be compounded with ginseng by several fruits and vegetables with abundant vitamin and obtain, can supplement the multivitamin of needed by human body, full of nutrition, the health-care efficacies such as has tonifying primordial Qi, raising immunity, relieves fatigue；Using cryogenic vacuum concentration technology, instant fruit and vegetable opopanax is made, ordinary food can be done, improves ginseng taste, it is easy to carry.

Description

Fruit-vegetable flavor instant gen-seng and its processing method
Technical field
The present invention relates to nutritious health caring food technology field, in particular to a kind of fruit-vegetable flavor instant gen-seng and its Processing method.
Background technology
Ginseng is the dry root of Araliaceae ginseng (Panax ginseng C.A.Mey), is the rare tradition in China Chinese medicine is loaded in earliest《Sheng Nong's herbal classic》, have effects that tonifying primordial Qi, promoting blood circulation, a variety of illness can be treated, be listed in temperature compensation Product contain panaxoside, amino acid, active peptides, vitamin, trace element, organized enzyme, sterol and glucide etc. in ginseng Multiple components, wherein main active constituent is panaxoside, have enhancing immunity of organisms, inhibit Apoptosis, anti-aging, Fatigue-resisting function.Either for healthy population does not still have a delicate constitution person, ginseng is all a kind of very popular nourishing guarantor Strong product.
The eating method of ginseng is also relatively simple at present, and directly edible bitter taste and special flavour make us being difficult to receive, usually Method be to stew, or directly take ginseng lozenge or Panax Capsule etc..Some Ginseng Products mouthfeels after processing, mouth Taste is not good enough, at the same single ginseng product more bias toward it is medicinal, be unfavorable for Ginseng Products further processing and promote.
Therefore, it is necessary to a kind of mouthfeel, features good taste, convenient and nutrition, the good instant gen-seng product of health-care efficacy.
In view of this, special propose the present invention.
Invention content
One of the objects of the present invention is to provide a kind of fruit-vegetable flavor instant gen-seng, ginseng is sufficiently submerged in through fruits and vegetables allotment juice Instant gen-seng is made afterwards, in conjunction with the nutritional ingredient of fruits and vegetables and ginseng, health-care efficacy is good, sour and sweet palatability, and the fragrance with fruits and vegetables changes Philanthropist joins taste, and it is easy for carrying and eating that instant product is made.
The second object of the present invention is to provide a kind of processing method of above-mentioned fruit-vegetable flavor instant gen-seng, after boiling Ginseng is soaked in fruits and vegetables allotment juice, is cooked successively through cryogenic vacuum concentration and water proof, juice is preferably immersed in ginseng, The multiple nutritional components of needed by human body are supplemented, immunity is improved, there is fruits and vegetables fragrance, improve ginseng taste, processing method is simple It is easy, can also it is drying after obtain drying instant gen-seng, easily store, the direct-edible former material that can also be used as other processing of Panax ginseng Material uses.
In order to realize that the above-mentioned purpose of the present invention, spy use following technical scheme：
In a first aspect, the present invention provides a kind of fruit-vegetable flavor instant gen-seng, the fruit-vegetable flavor instant gen-seng is ginseng It is obtained after fruits and vegetables allotment juice is sufficiently submerged in, the fruits and vegetables allotment juice is mainly prepared from the following raw materials in parts by weight：Apple 10-20 parts of 35-45 parts, 15-25 parts of Kiwi berry, 20-30 parts of carrot, 15-25 parts of orange, 10-20 parts of sweetener and water.
Preferably, on the basis of technical solution provided by the invention, the fruits and vegetables allocate juice mainly by following parts by weight Several raw materials are made：38-45 parts of apple, 18-22 parts of Kiwi berry, 25-30 parts of carrot, 20-25 parts of orange, 10-15 parts of sweetener With 15-20 parts of water.
Preferably, on the basis of technical solution provided by the invention, the fruits and vegetables allocate juice mainly by following parts by weight Several raw materials are made：40-45 parts of apple, 18-20 parts of Kiwi berry, 25-28 parts of carrot, 20-25 parts of orange, 10-12 parts of sweetener With 15-20 parts of water.
Preferably, on the basis of technical solution provided by the invention, the sweetener is xylitol.
Preferably, on the basis of technical solution provided by the invention, the fruits and vegetables allocate juice mainly by following parts by weight Several raw materials are made：15 parts of 40 parts of apple, 20 parts of Kiwi berry, 25 parts of carrot, 20 parts of orange, 10 parts of sweetener and water.
Second aspect provides a kind of processing method of above-mentioned fruit-vegetable flavor instant gen-seng, includes the following steps：
Ginseng after boiling is soaked in fruits and vegetables allotment juice, obtains fruit after cryogenic vacuum concentration and water proof cook successively Vegetable flavor instant gen-seng, and obtain drying fruit-vegetable flavor instant gen-seng after optionally drying；
Wherein fruits and vegetables allotment juice is to add water to squeeze the juice and sweetener is added the apple of formula ratio, Kiwi berry, carrot and orange It obtains afterwards.
Preferably, on the basis of technical solution provided by the invention, digestion time 10-20min, preferably 15- 20min。
Preferably, on the basis of technical solution provided by the invention, cryogenic vacuum concentration time is 30-50min, preferably For 30-40min；And/or cryogenic vacuum thickening temperature is 15-25 DEG C, preferably 20-25 DEG C；And/or cryogenic vacuum concentration is true Reciprocal of duty cycle is 0.08-0.1MPa, preferably 0.09-0.1MPa.
Preferably, on the basis of technical solution provided by the invention, water proof brew time is 1-3h, preferably 2-3h；
Preferably, drying temperature be 50-60 DEG C, preferably 55-60 DEG C, and/or, drying time 3-4h, preferably 3- 3.5h。
Preferably, on the basis of technical solution provided by the invention, ginseng is first cleaned into rear needle before ginseng boiling, then Carry out boiling.
Preferably, on the basis of technical solution provided by the invention, the processing method of above-mentioned fruit-vegetable flavor instant gen-seng Include the following steps：
A) apple, Kiwi berry, carrot and orange are cleaned up, water is added after peeling, stripping and slicing and squeezes the juice, adds xylose Alcohol obtains fruits and vegetables allotment juice；
B) ginseng is cleaned into rear needle, boiling 10-20min；
C) ginseng after boiling is immersed in fruits and vegetables allotment juice in 15-25 DEG C of temperature, 0.08-0.1MPa vacuum degree conditions Lower progress cryogenic vacuum concentrates 30-50min；
D) water proof cooks 1-3h again, drains the fruits and vegetables allotment juice on ginseng surface, obtains fruit-vegetable flavor instant gen-seng；
E) fruit-vegetable flavor instant gen-seng under the conditions of 50-60 DEG C is dried to 3-4h, obtain drying fruit-vegetable flavor instant gen-seng.
Compared with the prior art, the present invention has the advantages that：
(1) instant gen-seng of the present invention by by ginseng fruits and vegetables allocate juice in be sufficiently submerged in, apple, Kiwi berry, carrot, The fruits and vegetables such as orange ingredient complements each other with ginseng, has abundant nutriment, can supplement a variety of nutrition of needed by human body at Point, the instant gen-seng of acquisition has good tonifying primordial Qi, dispelling fatigue, the health-care efficacy for improving immunity.And juice energy Ginseng mouthfeel is enough adjusted, sour and sweet palatability makes ginseng have the fragrance of fruits and vegetables, improves the palatability of ginseng, Consumer acceptance is good.
(2) processing method of instant gen-seng of the present invention is that the ginseng after boiling is soaked in apple, Kiwi berry, carrot, orange In a variety of fruits and vegetables allotment juice such as son, is obtained after cryogenic vacuum concentration and water proof cook successively, skill is concentrated using cryogenic vacuum Art preferably immerses juice in ginseng, then is cooked through water proof and make mutually auxiliary phase between a variety of fruits and vegetables ingredients and constituent of ginseng At rich in nutrition content improves ginseng taste flavor, obtains the instant gen-seng that health-care efficacy is good, taste flavor is good.Processing method Simple and practicable, it is easy for carrying and eating to be made instant product form, can take at any time, alleviate physical fatigue in time, is conducive to body and inhales Receive, can also it is drying after obtain drying instant gen-seng, easily store, the direct-edible raw material that can also be used as other processing of Panax ginseng It uses.
(3) present invention is a kind of fruit-vegetable flavor instant gen-seng product convenient, in good taste and health-care efficacy is good, can be straight It connects and eats or use as daily health products.By with juice is compound and cryogenic vacuum concentrates processing technology improves ginseng mouth Taste improves ginseng foods processing technique, abundant ginseng food form, is conducive to ginseng product further processing and popularization.
Description of the drawings
Fig. 1 is the fruit-vegetable flavor instant gen-seng that the embodiment of the present invention 1 obtains；
Fig. 2 is the drying fruit-vegetable flavor instant gen-seng obtained after the fruit-vegetable flavor instant gen-seng of Fig. 1 is drying.
Specific implementation mode
Embodiment of the present invention is described in detail below in conjunction with embodiment, but those skilled in the art will Understand, the following example is merely to illustrate the present invention, and is not construed as limiting the scope of the invention.It is not specified in embodiment specific Condition person carries out according to conventional conditions or manufacturer's recommended conditions.Reagents or instruments used without specified manufacturer is The conventional products that can be obtained by commercially available purchase.
According to the first aspect of the invention, a kind of fruit-vegetable flavor instant gen-seng is provided, is that ginseng allocates juice through fruits and vegetables It is obtained after being sufficiently submerged in, fruits and vegetables allotment juice is mainly prepared from the following raw materials in parts by weight：35-45 parts of apple, Kiwi berry 15- 10-20 parts of 25 parts, 20-30 parts of carrot, 15-25 parts of orange, 10-20 parts of sweetener and water.
Juice is made in the water vegetable such as apple, Kiwi berry, carrot, orange by the present invention, and ginseng is sufficiently submerged in through fruits and vegetables allotment juice After obtain fruit-vegetable flavor instant gen-seng.
The mode being sufficiently submerged in is not construed as limiting, typical but non-limiting is, for example, to cook (water proof boils) etc..
Ginseng (Panax ginseng C.A.Mey) is herbaceos perennial, is the rare traditional Chinese medicine in China, has The effect of tonifying primordial Qi, promoting blood circulation, contains panaxoside, amino acid, active peptides, vitamin, trace element, activity in ginseng The Multiple components such as enzyme, sterol and glucide are a kind of very popular nutrient healths.
The production method of fruits and vegetables juice is not construed as limiting, such as the modes such as squeeze the juice may be used.
The typical but non-limiting parts by weight of apple are, for example, 35 parts, 36 parts, 37 parts, 38 parts, 39 parts, 40 parts, 41 parts, 42 parts, 43 parts, 44 parts or 45 parts.
The fruit of apple is rich in minerals and vitamins, and nutritional ingredient is soluble big, is easily absorbed by the body.
The typical but non-limiting parts by weight of Kiwi berry are, for example, 15 parts, 16 parts, 17 parts, 18 parts, 19 parts, 20 parts, 21 Part, 22 parts, 23 parts, 24 parts or 25 parts.
Kiwi berry contain the organic matters such as actinidine, proteolytic enzyme, tannin pectin and carbohydrate and calcium, potassium, selenium, zinc, The trace element such as germanium and 17 kinds of amino acid of needed by human body, also contain abundant vitamin C, grape acid, fructose, citric acid, apple The nutritional ingredients such as acid, fat.
The typical but non-limiting parts by weight of carrot are, for example, 20 parts, 21 parts, 22 parts, 23 parts, 24 parts, 25 parts, 26 Part, 27 parts, 28 parts, 29 parts or 30 parts.
Carrot is rich in carbohydrate, fat, volatile oil, carrotene, vitamin A, vitamin B1, vitamin B2, anthocyanidin, calcium, The nutritional ingredients such as iron.
The typical but non-limiting parts by weight of orange are, for example, 15 parts, 16 parts, 17 parts, 18 parts, 19 parts, 20 parts, 21 parts, 22 parts, 23 parts, 24 parts or 25 parts.
Human metabolism is adjusted rich in a variety of organic acids, vitamin in orange, have wide intestines, qi-regulating, resolving sputum, help digestion, Appetizing, preventing or arresting vomiting, analgesic, cough-relieving and other effects.
Typical but non-limiting sweetener is xylitol.
The typical but non-limiting parts by weight of sweetener are, for example, 10 parts, 11 parts, 12 parts, 13 parts, 14 parts, 15 parts, 16 Part, 17 parts, 18 parts, 19 parts or 20 parts.
Sweetener, which is added, can improve the taste of juice, increase the sugariness mouthfeel of ginseng.
The typical but non-limiting parts by weight of water are, for example, 10 parts, 11 parts, 12 parts, 13 parts, 14 parts, 15 parts, 16 parts, 17 Part, 18 parts, 19 parts or 20 parts.
Described fruits and vegetables allotment juice " mainly by ", it is intended that it can also include other raw materials in addition to the raw material.Except this it Outside, described " mainly by ", may be replaced by enclosed " by " or " for ".
For example, fruits and vegetables allotment juice can also include other fruits and vegetables such as pears, tomato.
Sweetener seasoning is added after fruits and vegetables allotment juice is made in the fruits and vegetables such as apple, Kiwi berry, carrot, orange in the present invention, will Ginseng immerses in fruits and vegetables allotment juice, so that fruits and vegetables is allocated the fruits and vegetables ingredient in juice and immerses in ginseng, juice has abundant nutrition Substance, the combination through fruits and vegetables and ginseng keep ginseng nutritional ingredient more abundant, can supplement a variety of nutrition of needed by human body at Point, the instant gen-seng of acquisition has good tonifying primordial Qi, dispelling fatigue, the health-care efficacy for improving immunity.By juice Immersion can adjust ginseng mouthfeel, make ginseng sour and sweet palatability, and the fragrance with fruits and vegetables improves the palatability of ginseng, consumer connects By spending, the eating method for alleviating conventional ginseng is single, bitter taste and the unacceptable defect of special flavour.
In a preferred embodiment, fruits and vegetables allotment juice is mainly prepared from the following raw materials in parts by weight：Apple 38- 15-20 parts of 45 parts, 18-22 parts of Kiwi berry, 25-30 parts of carrot, 20-25 parts of orange, 10-15 parts of sweetener and water.
In a preferred embodiment, fruits and vegetables allotment juice is mainly prepared from the following raw materials in parts by weight：Apple 40- 15-20 parts of 45 parts, 18-20 parts of Kiwi berry, 25-28 parts of carrot, 20-25 parts of orange, 10-12 parts of sweetener and water.
By the proportioning between preferred each raw material, the taste of fruits and vegetables allotment juice can be further adjusted, ginseng taste (sweet tea is made Acidity etc.) more preferably, optimization fruit vegetable nutrient ingredient keeps the collocation of its nutritional ingredient more reasonable.
Preferably, a kind of typical fruits and vegetables allotment juice is mainly prepared from the following raw materials in parts by weight：40 parts of apple, macaque 15 parts of 20 parts of peach, 25 parts of carrot, 20 parts of orange, 10 parts of sweetener and water.
Optimal a kind of embodiment that typical fruits and vegetables allotment juice is nutritional ingredient and taste is arranged in pairs or groups.
In a preferred embodiment, sweetener is xylitol.
Xylitol is a kind of natural, health sweetener, and sugariness is suitable with sucrose, is the intermediate of human body carbohydate metabolism, In the case of lacking insulin influence glycometabolism in vivo, promote without insulin, xylitol can also penetrate cell membrane, be inhaled by tissue It receives and utilizes, promote liver glycogen synthesis, for cell with nutrition and energy, the raised sweetener of blood glucose value will not be caused by being one kind.
According to the second aspect of the invention, a kind of processing method of above-mentioned fruit-vegetable flavor instant gen-seng is provided, is wrapped Include following steps：
Ginseng after boiling is soaked in fruits and vegetables allotment juice, obtains fruit after cryogenic vacuum concentration and water proof cook successively Vegetable flavor instant gen-seng, and obtain drying fruit-vegetable flavor instant gen-seng after optionally drying；Wherein fruits and vegetables allotment juice is will to be formulated Apple, Kiwi berry, carrot and the orange of amount, which add water to squeeze the juice and be added after sweetener, to be obtained.
Cryogenic vacuum concentration is evaporated at a lower temperature, simultaneously as material is not affected by high temperatures, avoids thermally labile The destruction and loss of ingredient preferably save the nutritional ingredient and fragrance of raw material.Especially certain amino acid, flavonoids, phenol, The substances such as biostearin can be prevented heated and be destroyed.
Water proof cooking refers to that the thing that needs boil is placed in a container, this container is then being put into another Sheng There is the mode cooked with fire in the container of water.
The processing method of instant gen-seng of the present invention is that the ginseng after boiling is soaked in apple, Kiwi berry, carrot, orange It allocates in juice etc. a variety of fruits and vegetables, is obtained after cryogenic vacuum concentration and water proof cook successively, using cryogenic vacuum concentration technique, So that juice is preferably immersed in ginseng, then cooked through water proof and to complement each other between a variety of fruits and vegetables ingredients and constituent of ginseng, Fully fusion, rich in nutrition content improve ginseng taste flavor, can get that health-care efficacy is good, taste flavor is good i.e. after cooking Anthropophagy joins.Processing method is simple and practicable, and it is easy for carrying and eating to be made instant product form, can take at any time, alleviates muscle power in time Fatigue is conducive to body and absorbs, drying instant gen-seng obtained after being also further dried, drying instant gen-seng is more easy to store, can be straight The edible raw material that can also be used as other processing of Panax ginseng are connect to use.
It is single that the present invention alleviates existing ginseng eating method, bitter taste and the unacceptable defect of special flavour, leads to It crosses and juice is compound and cryogenic vacuum concentration processing technology improves ginseng taste, improves ginseng foods processing technique, enriches people Join food form.
In a preferred embodiment, digestion time 10-20min, preferably 15-20min.
Typical but non-limiting digestion time is, for example, 10min, 15min or 20min.
The effect of by controlling the digestion time of ginseng, the active constituent in ginseng can be excited, improve ginseng.
In a preferred embodiment, cryogenic vacuum concentration time is 30-50min, preferably 30-40min；With/ Or, cryogenic vacuum thickening temperature is 15-25 DEG C, preferably 20-25 DEG C；And/or cryogenic vacuum concentration vacuum degree is 0.08- 0.1MPa, preferably 0.09-0.1MPa.
Typical but non-limiting cryogenic vacuum thickening temperature is, for example, 15 DEG C, 20 DEG C or 25 DEG C.
It is, for example, 0.08MPa, 0.09MPa or 0.1MPa that it is typical but non-limiting, which to concentrate vacuum degree, for cryogenic vacuum.
Typical but non-limiting cryogenic vacuum concentration time is, for example, 30min, 35min, 40min, 45min or 50min.
By controlling cryogenic vacuum thickening temperature, vacuum degree and cryogenic vacuum concentration time, can obtain preferably dense Juice is preferably immersed in ginseng by contracting effect.
In a preferred embodiment, water proof brew time is 1-3h, preferably 2-3h.
Typical but non-limiting water proof brew time is, for example, 1h, 1.5h, 2h, 2.5h or 3h.
By controlling water proof brew time, further juice is made to be immersed in ginseng, make fruits and vegetables ingredient and constituent of ginseng Fully fusion, and fruit-vegetable flavor is made to be sufficiently submerged in ginseng, to adjust ginseng taste, keep ginseng mouthfeel more preferable.
In a preferred embodiment, drying temperature be 50-60 DEG C, preferably 55-60 DEG C, and/or, drying time For 3-4h, preferably 3-3.5h.
Typical but non-limiting drying temperature is, for example, 50 DEG C, 55 DEG C or 60 DEG C.
Typical but non-limiting drying time is, for example, 3h, 3.5h or 4h.
By controlling drying temperature and time, ginseng moisture can be reduced, drying instant gen-seng is made, extends ginseng storage Time, drying temperature and time are not suitable for that drying instant gen-seng product effect can be influenced, and excess moisture is not easy to store, moisture mistake It is few, ginseng overdrying inedibility.
In a preferred embodiment, ginseng is first cleaned into rear needle before ginseng boiling, then carries out boiling.
Row's needle is to join acanthopore around body with bamboo needle, after so that juice is preferably immersed boiling by row's needle before boiling In ginseng.
Preferably, a kind of processing method of typical fruit-vegetable flavor instant gen-seng includes the following steps：
A) apple, Kiwi berry, carrot and orange are cleaned up, water is added after peeling, stripping and slicing and squeezes the juice, adds xylose Alcohol obtains fruits and vegetables allotment juice；
B) ginseng is cleaned into rear needle, boiling 10-20min；
C) ginseng after boiling is immersed in fruits and vegetables allotment juice in 15-25 DEG C of temperature, 0.08-0.1MPa vacuum degree conditions Lower progress cryogenic vacuum concentrates 30-50min；
D) water proof cooks 1-3h again, drains the fruits and vegetables allotment juice on ginseng surface, obtains fruit-vegetable flavor instant gen-seng；
E) fruit-vegetable flavor instant gen-seng under the conditions of 50-60 DEG C is dried to 3-4h, obtain drying fruit-vegetable flavor instant gen-seng.
Fruit-vegetable flavor instant gen-seng features good taste, sour and sweet palatability made from the typical processing method have strong fruits and vegetables Fragrance, in conjunction with the nutritional ingredient of fruits and vegetables and ginseng, health-care efficacy is good, easy to process, direct-edible, easy to carry.
In order to further appreciate that the present invention, effect of the present invention is done further in detail with reference to specific embodiment and comparative example Thin explanation.Each raw material of the present invention can pass through commercially available acquisition.
Embodiment 1
A kind of instant gen-seng, including following procedure of processing：
1) orange of the apple of 40 parts by weight, the Kiwi berry of 20 parts by weight, the carrot of 25 parts by weight and 20 parts by weight is clear Wash clean, the water that 15 parts by weight are added after peeling, stripping and slicing are squeezed the juice, and the xylitol for adding 10 parts by weight obtains fruits and vegetables allotment juice；
2) ginseng is cleaned into rear needle, boiling 15min；
3) ginseng after boiling is immersed in fruits and vegetables allotment juice carry out under 20 DEG C of temperature, 0.1MPa vacuum degree conditions it is low Temperature is concentrated in vacuo 40min；
4) water proof cooks 2h again, drains the fruits and vegetables allotment juice on ginseng surface, fruit-vegetable flavor instant gen-seng is obtained, such as Fig. 1 institutes Show；
5) fruit-vegetable flavor instant gen-seng is dried to 3h under the conditions of 55 DEG C, obtains drying fruit-vegetable flavor instant gen-seng, such as Fig. 2 It is shown.
Embodiment 2
A kind of instant gen-seng, including following procedure of processing：
1) orange of the apple of 35 parts by weight, the Kiwi berry of 25 parts by weight, the carrot of 20 parts by weight and 25 parts by weight is clear Wash clean, the water that 20 parts by weight are added after peeling, stripping and slicing are squeezed the juice, and the xylitol for adding 15 parts by weight obtains fruits and vegetables allotment juice；
2) ginseng is cleaned into rear needle, boiling 10min；
3) ginseng after boiling is immersed in fruits and vegetables allotment juice carry out under 15 DEG C of temperature, 0.1MPa vacuum degree conditions it is low Temperature is concentrated in vacuo 30min；
4) water proof cooks 3h again, drains the fruits and vegetables allotment juice on ginseng surface, obtains fruit-vegetable flavor instant gen-seng；
5) fruit-vegetable flavor instant gen-seng is dried to 4h under the conditions of 50 DEG C, obtains drying fruit-vegetable flavor instant gen-seng.
Embodiment 3
A kind of instant gen-seng, including following procedure of processing：
1) orange of the apple of 45 parts by weight, the Kiwi berry of 15 parts by weight, the carrot of 30 parts by weight and 15 parts by weight is clear Wash clean, the water that 10 parts by weight are added after peeling, stripping and slicing are squeezed the juice, and the xylitol for adding 20 parts by weight obtains fruits and vegetables allotment juice；
2) ginseng is cleaned into rear needle, boiling 20min；
3) ginseng after boiling is immersed in fruits and vegetables allotment juice carry out under 25 DEG C of temperature, 0.1MPa vacuum degree conditions it is low Temperature is concentrated in vacuo 50min；
4) water proof cooks 1h again, drains the fruits and vegetables allotment juice on ginseng surface, obtains fruit-vegetable flavor instant gen-seng；
5) fruit-vegetable flavor instant gen-seng is dried to 3h under the conditions of 60 DEG C, obtains drying fruit-vegetable flavor instant gen-seng.
Embodiment 4
A kind of instant gen-seng, including following procedure of processing：
1) orange of the apple of 38 parts by weight, the Kiwi berry of 24 parts by weight, the carrot of 22 parts by weight and 24 parts by weight is clear Wash clean, the water that 14 parts by weight are added after peeling, stripping and slicing are squeezed the juice, and the xylitol for adding 12 parts by weight obtains fruits and vegetables allotment juice；
2) ginseng is cleaned into rear needle, boiling 15min；
3) ginseng after boiling is immersed in fruits and vegetables allotment juice carry out under 18 DEG C of temperature, 0.1MPa vacuum degree conditions it is low Temperature is concentrated in vacuo 35min；
4) water proof cooks 1.5h again, drains the fruits and vegetables allotment juice on ginseng surface, obtains fruit-vegetable flavor instant gen-seng；
5) fruit-vegetable flavor instant gen-seng is dried to 3.5h under the conditions of 55 DEG C, obtains drying fruit-vegetable flavor instant gen-seng.
Embodiment 5
A kind of instant gen-seng, including following procedure of processing：
1) orange of the apple of 40 parts by weight, the Kiwi berry of 22 parts by weight, the carrot of 24 parts by weight and 21 parts by weight is clear Wash clean, the water that 16 parts by weight are added after peeling, stripping and slicing are squeezed the juice, and the xylitol for adding 14 parts by weight obtains fruits and vegetables allotment juice；
2) ginseng is cleaned into rear needle, boiling 20min；
3) ginseng after boiling is immersed in fruits and vegetables allotment juice carry out under 22 DEG C of temperature, 0.1MPa vacuum degree conditions it is low Temperature is concentrated in vacuo 45min；
4) water proof cooks 2.5h again, drains the fruits and vegetables allotment juice on ginseng surface, obtains fruit-vegetable flavor instant gen-seng；
5) fruit-vegetable flavor instant gen-seng is dried to 4h under the conditions of 50 DEG C, obtains drying fruit-vegetable flavor instant gen-seng.
Embodiment 6
A kind of instant gen-seng, including following procedure of processing：
1) orange of the apple of 42 parts by weight, the Kiwi berry of 18 parts by weight, the carrot of 28 parts by weight and 18 parts by weight is clear Wash clean, the water that 18 parts by weight are added after peeling, stripping and slicing are squeezed the juice, and the xylitol for adding 16 parts by weight obtains fruits and vegetables allotment juice；
2) ginseng is cleaned into rear needle, boiling 10min；
3) ginseng after boiling is immersed in fruits and vegetables allotment juice carry out under 20 DEG C of temperature, 0.1MPa vacuum degree conditions it is low Temperature is concentrated in vacuo 40min；
4) water proof cooks 2h again, drains the fruits and vegetables allotment juice on ginseng surface, obtains fruit-vegetable flavor instant gen-seng；
5) fruit-vegetable flavor instant gen-seng is dried to 3h under the conditions of 60 DEG C, obtains drying fruit-vegetable flavor instant gen-seng.
Comparative example 1
This comparative example and embodiment 1 difference lies in, step 1) by the apple of 40 parts by weight, 20 parts by weight Kiwi berry and The orange of 20 parts by weight cleans up, and the water that 15 parts by weight are added after peeling, stripping and slicing is squeezed the juice, and the xylitol of 10 parts by weight is added Fruits and vegetables allotment juice is obtained, remaining step is same as Example 1.
Comparative example 2
Difference lies in step 1) is clear by the carrot of the apple of 40 parts by weight, 25 parts by weight with embodiment 1 for this comparative example Wash clean, the water that 15 parts by weight are added after peeling, stripping and slicing are squeezed the juice, and the xylitol for adding 10 parts by weight obtains fruits and vegetables allotment juice, Remaining step is same as Example 1.
Comparative example 3
Difference lies in be free of step 3), the ginseng after boiling be directly immersed in fruits and vegetables tune this comparative example with embodiment 1 With juice interval boiling 2h, remaining step is same as Example 1.
Comparative example 4
A kind of instant gen-seng, including following procedure of processing：
1) ginseng is cleaned into rear needle, boiling 20min；
2) ginseng after boiling is dried to 3h under the conditions of 55 DEG C, obtains drying instant gen-seng.
The organoleptic quality for the instant gen-seng that embodiment 1-6 and comparative example 1-4 are obtained is as shown in table 1.
Table 1
From table 1 it follows that the instant gen-seng that the present invention obtains is boiled through fruits and vegetables allotment juice cryogenic vacuum concentration and water proof System obtains after being sufficiently submerged in, and ginseng is in dark brown, and sour and sweet palatability has fruits and vegetables fragrance, and mouthfeel is soft glutinous, no bitter taste.Comparative example 3 is not It is concentrated by cryogenic vacuum, ginseng color is shallow compared with embodiment, and slightly bitter taste, this is because juice immerses insufficient, comparison 4 ginseng of example passes through fruits and vegetables allotment juice and immerses, and color is the light yellow of ginseng itself, directly edible to have bitter taste and ginseng Special flavour.
The effective sex investigation of test example fruit-vegetable flavor instant gen-seng
Randomly select the volunteer of 700 hypoimmunities, the age is 18~68 years old, be have a delicate constitution, nutrition not Good, apathetic, fatigue and weak, appetite reduction, sleep disturbance, crowd that is easily sick and being not easy the performances such as rehabilitation, repeated infection.
7 groups are randomly assigned into, control group gives the instant gen-seng of the processing of comparative example 4, and experimental group 1 gives the processing of embodiment 1 Instant gen-seng, experimental group 2 give embodiment 2 processing instant gen-seng, experimental group 3 give embodiment 3 processing instant gen-seng, Contrast groups 1 give the instant gen-seng of the processing of comparative example 1, and contrast groups 2 give the instant gen-seng of the processing of comparative example 2, and contrast groups 3 are given The instant gen-seng that comparative example 3 is processed.
Each group volunteer takes weekly an instant gen-seng, and half a year is as a treatment course.After half a year, investigation result such as table 2.
It is with obvious effects：Constitution is remarkably reinforced after half a year, the symptoms such as apathetic, fatigue and weak, appetite reduction, sleep disturbance Without apparent performance in January before investigation, and do not occur the symptoms such as cat fever in half a year.
Effect is visible：Constitution is enhanced after half a year, the symptoms such as apathetic, fatigue and weak, appetite reduction, sleep disturbance Alleviated.
In vain：The symptoms such as apathetic after half a year, fatigue and weak, appetite reduction, sleep disturbance have no alleviation.
2 effect research result of table
By table 2 the results show that experimental group of the present invention ratio with obvious effects is up to 70% or more, total effective rate up to 90% with On, it is especially best with the effect of embodiment 1, it is seen that instant gen-seng of the present invention improves immunity significant effect.Control group ginseng is imitated The apparent ratio of fruit is far from experimental group height.
1 ginseng of contrast groups is free of carrot in juice in process, in 2 juice of comparative example without Kiwi berry and Orange, contrast groups 1-2 eat ginseng effect and are not so good as experimental group, it is seen that the nutrient in carrot, Kiwi berry and orange is to carrying High immunity has facilitation.Comparative example 3 is concentrated without cryogenic vacuum, and contrast groups 3 eat ginseng effect also below experimental group, This is because the mode juice immersion cooked only with water proof is insufficient, effect is bad.
Although illustrate and describing the present invention with specific embodiment, it will be appreciated that without departing substantially from the present invention's Many other change and modification can be made in the case of spirit and scope.It is, therefore, intended that wrapping in the following claims Include all such changes and modifications belonged in the scope of the invention.

Claims (10)

1. a kind of fruit-vegetable flavor instant gen-seng, which is characterized in that the fruit-vegetable flavor instant gen-seng is that ginseng allocates juice through fruits and vegetables It is obtained after being sufficiently submerged in, the fruits and vegetables allotment juice is mainly prepared from the following raw materials in parts by weight：35-45 parts of apple, macaque 10-20 parts of 15-25 parts of peach, 20-30 parts of carrot, 15-25 parts of orange, 10-20 parts of sweetener and water.
2. fruit-vegetable flavor instant gen-seng described in accordance with the claim 1, which is characterized in that the fruits and vegetables allocate juice mainly by following The raw material of parts by weight is made：38-45 parts of apple, 18-22 parts of Kiwi berry, 25-30 parts of carrot, 20-25 parts of orange, sweetener 10-15 parts and 15-20 parts of water.
3. fruit-vegetable flavor instant gen-seng described in accordance with the claim 1, which is characterized in that the fruits and vegetables allocate juice mainly by following The raw material of parts by weight is made：40-45 parts of apple, 18-20 parts of Kiwi berry, 25-28 parts of carrot, 20-25 parts of orange, sweetener 10-12 parts and 15-20 parts of water.
4. according to claim 1-3 any one of them fruit-vegetable flavor instant gen-sengs, which is characterized in that the sweetener is xylose Alcohol；
Preferably, the fruits and vegetables allotment juice is mainly prepared from the following raw materials in parts by weight：40 parts of apple, 20 parts of Kiwi berry, Hu 15 parts of 25 parts of radish, 20 parts of orange, 10 parts of sweetener and water.
5. a kind of processing method of claim 1-4 any one of them fruit-vegetable flavor instant gen-seng, which is characterized in that including with Lower step：
Ginseng after boiling is soaked in fruits and vegetables allotment juice, obtains fruits and vegetables wind after cryogenic vacuum concentration and water proof cook successively Taste instant gen-seng, and obtain drying fruit-vegetable flavor instant gen-seng after optionally drying；
Wherein fruits and vegetables allotment juice is to add water to squeeze the juice the apple of formula ratio, Kiwi berry, carrot and orange and obtained after sweetener is added It arrives.
6. the processing method of fruit-vegetable flavor instant gen-seng according to claim 5, which is characterized in that digestion time 10- 20min, preferably 15-20min.
7. the processing method of fruit-vegetable flavor instant gen-seng according to claim 5, which is characterized in that when cryogenic vacuum concentrates Between be 30-50min, preferably 30-40min；And/or cryogenic vacuum thickening temperature is 15-25 DEG C, preferably 20-25 DEG C；With/ Or, cryogenic vacuum concentration vacuum degree is 0.08-0.1MPa, preferably 0.09-0.1MPa.
8. the processing method of fruit-vegetable flavor instant gen-seng according to claim 5, which is characterized in that water proof brew time is 1-3h, preferably 2-3h；
Preferably, drying temperature be 50-60 DEG C, preferably 55-60 DEG C, and/or, drying time 3-4h, preferably 3-3.5h.
9. the processing method of fruit-vegetable flavor instant gen-seng according to claim 5, which is characterized in that first will before ginseng boiling Ginseng cleans rear needle, then carries out boiling.
10. according to the processing method of claim 5-9 any one of them fruit-vegetable flavor instant gen-sengs, which is characterized in that including Following steps：
A) apple, Kiwi berry, carrot and orange are cleaned up, water is added after peeling, stripping and slicing and squeezes the juice, adds xylitol and obtains Juice is allocated to fruits and vegetables；
B) ginseng is cleaned into rear needle, boiling 10-20min；
C) by the ginseng after boiling be immersed in fruits and vegetables allotment juice under 15-25 DEG C of temperature, 0.08-0.1MPa vacuum degree conditions into Row cryogenic vacuum concentrates 30-50min；
D) water proof cooks 1-3h again, drains the fruits and vegetables allotment juice on ginseng surface, obtains fruit-vegetable flavor instant gen-seng；
E) fruit-vegetable flavor instant gen-seng under the conditions of 50-60 DEG C is dried to 3-4h, obtain drying fruit-vegetable flavor instant gen-seng.
CN201810399417.8A 2018-04-28 2018-04-28 Fruit-vegetable flavor instant gen-seng and its processing method Pending CN108606278A (en)

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