CN110584037A - Food ginseng cream and preparation method thereof - Google Patents

Food ginseng cream and preparation method thereof Download PDF

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Publication number
CN110584037A
CN110584037A CN201910956443.0A CN201910956443A CN110584037A CN 110584037 A CN110584037 A CN 110584037A CN 201910956443 A CN201910956443 A CN 201910956443A CN 110584037 A CN110584037 A CN 110584037A
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parts
ginseng
food
honey
cream
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王影
曹志强
杨怀雷
查琳
高峰
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Jilin Ginseng Research Institute (changbai Mountain Natural Medicine Research Institute Jilin Province)
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Jilin Ginseng Research Institute (changbai Mountain Natural Medicine Research Institute Jilin Province)
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Priority to CN201910956443.0A priority Critical patent/CN110584037A/en
Publication of CN110584037A publication Critical patent/CN110584037A/en
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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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • 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
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
    • A23L21/25—Honey; Honey substitutes
    • 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
    • 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)
  • Mycology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Medicines Containing Material From Animals Or Micro-Organisms (AREA)

Abstract

The invention relates to the technical field of functional foods, in particular to a food ginseng cream and a preparation method thereof. The invention combines the efficacy characteristics of medicinal and edible ginseng, Chinese yam, hawthorn, Chinese date and honey to develop a food with unique flavor, nutrition, health care, convenience and quickness. The health-care food can be used as food, has the functions of health care and body building, and achieves the composite effect of nutrition and health care. The product of the invention has the effects of strengthening spleen and nourishing stomach, promoting the production of body fluid to quench thirst, nourishing and preserving health, delaying senility, building up body, improving immunity, preventing and treating cardiovascular and cerebrovascular diseases and the like. The invention has scientific proportioning and simple preparation method, not only keeps the unique flavor, nutritive value and pharmacological health care function of each raw material, but also integrates the nutritive, delicious and health efficacy into a whole, achieves the composite effect of nutrition and health care, is easy to digest by human bodies and is suitable for people of all ages.

Description

Food ginseng cream and preparation method thereof
Technical Field
The invention relates to the technical field of functional foods, in particular to a food ginseng cream and a preparation method thereof.
Background
Ginseng is used as a raw material of rare Chinese medicinal materials and health products, and ginseng products in the markets at home and abroad are mainly ginseng tonic products and health products, are high in price and are difficult to be widely accepted by people. The ministry of health in 2012 issued announcements, and approved ginseng roots and rhizomes (artificially planted, 5 years and less than 5 years) as new resource food. The ginseng is added into food, so that the ginseng is healthy, nutritious, safe and convenient, and common people can taste the ginseng in daily food and benefit the ginseng. Along with the improvement of living standard of people, the health care consciousness of people is also continuously improved, and more attention is paid to nutrition and quality. Ancient times, China has a theory of homology of medicine and food, and in recent years, the traditional Chinese medicine health preserving concept is deep in mind. Various sub-health problems such as organism fatigue, low immunity, spleen, stomach, liver and kidney function reduction and the like caused by pollution of living environment, unreasonable dietary habits, accelerated life rhythm and increased working pressure in modern society become more and more serious. In addition, the prevalence rates of hyperglycemia, hyperlipidemia, diabetes, tumor and the like are on the rise. Therefore, medicinal and edible products combining nutrition and health care with convenience and rapidness are increasingly popular with people.
Ginseng (A, B)Panax ginseng C.A. Mey) belongs to Araliaceae (Araliaceae) Panax, is warm in nature, sweet in taste, slightly bitter, and is a perennial herb. The ginseng has various nutrient components and bioactive substances which are necessary for human bodies, comprises various active ingredients such as ginsenoside, volatile oil, ginseng polysaccharide, flavonoid, fatty acid, vitamin, protein, sterol, lignin, inorganic elements, trace elements and the like, has higher medicinal value, and is a traditional rare Chinese medicinal material in China. Ginseng radix has effects of invigorating primordial qi, restoring pulse, relieving depletion, regulating and nourishing viscera, promoting fluid production, quenching thirst, tranquilizing mind, and improving intelligence. Ginseng also has many functions of enhancing memory, delaying aging, regulating central nervous system, enhancing immunity, reducing blood sugar, resisting oxidation, improving cardiovascular system function, resisting stress, tonifying yang and resisting tumor, etc., and is known as the best product of 'strengthening body resistance and consolidating constitution, nourishing yin and tonifying health' by the oriental medical community. Since ginseng was approved as a new resource food by the national ministry of health, ginseng foods using ginseng as a raw material have been researched and developed, and the comprehensive utilization value of ginseng has also been greatly improved.
Chinese yam (Yam (rhizoma Dioscoreae)Dioscoreae Rhizoma) Rhizoma Dioscoreae and rhizoma Dioscoreae are dry rhizome of Dioscorea opposita Thunb of Dioscoreaceae, and have sweet taste and mild propertyIs a food used as both medicine and food. The Chinese yam has rich nutritional value and medicinal value, is rich in starch, polysaccharide, protein, amino acid (18 types such as glutamic acid, arginine, tyrosine, alanine and the like), vitamins and mineral substances (iron, calcium, zinc, phosphorus, manganese, cobalt, copper and the like), and also contains saponin, mucus, allantoin, choline and the like, and has the effects of tonifying middle-jiao and qi, tonifying spleen and nourishing stomach, reinforcing kidney and replenishing vital essence, promoting fluid production and benefiting lung, stopping diarrhea and promoting diuresis, benefiting heart and tranquilizing mind, improving hearing and eyesight, relieving cough and asthma, delaying senility, beautifying and nourishing skin, assisting five internal organs, strengthening bones and muscles, enhancing immunity, resisting tumor, resisting oxidation, reducing blood fat, benefiting intelligence and strengthening brain, tonifying deficiency and reducing blood sugar, preventing and treating arteriosclerosis and coronary heart disease, preventing cardiovascular and cerebrovascular diseases, treating diabetes and the like. The Chinese yam is not only a food therapy delicacy for chronic patients, but also a functional food suitable for both young and old, integrates the functions of food, beauty, body building and health care, is called natural ginseng by people as forest wild mountain delicacies, and is enjoyed by foreigners as the reputation of Chinese ginseng.
Hawthorn, Crataegus, Rosaceae, Molokheiya, or Crataegus pinnatifida. Stone fruits have hard stones, thin pulp and slightly sour and astringent taste, mature fruits can be used as medicines in an unprocessed or fried to be brown, and the stone fruits are special Chinese medicinal and fruit dual-purpose tree species. The hawthorn is rich in nutritive value, contains carbohydrate, amino acid and organic acid, and is also rich in vitamins, minerals and trace elements, wherein the content of vitamin C is particularly remarkable. The effective components of hawthorn, such as organic acid, hawthorn flavone and the like, are important substance bases for playing pharmacological actions. The fructus crataegi has effects of promoting digestion, invigorating spleen, promoting appetite, and resolving food stagnation. In addition, the hawthorn also has the effects of beautifying and slimming, is a weight-losing tablet for women, and substances such as vitamin C, carotene and the like contained in the hawthorn can block and reduce the generation of free radicals, can enhance the immunity of the organism, and has the effects of aging prevention and oxidation resistance. The flavonoid compounds in the hawthorn are a drug with strong anticancer effect. The hawthorn has the bacteriostatic action and has stronger removing action on harmful bacteria in gastrointestinal tracts such as shigella, proteus, escherichia coli, staphylococcus aureus and the like. In addition, the total flavone in fructus crataegi has effects of dilating blood vessel and lowering blood pressure. The hawthorn has great effect on cardiovascular system, can obviously reduce serum cholesterol and triglyceride, has the functions of reducing blood pressure and blood fat, and can effectively prevent and treat atherosclerosis. Also has effects in tonifying heart, improving myocardial contraction, increasing cardiac output, relieving myocardial ischemia, relieving arrhythmia, and preventing angina pectoris. It is also effective in promoting qi circulation, removing blood stasis, promoting blood circulation, and eliminating phlegm, and has good therapeutic effect on meat stagnation, gastric distention, dysentery abdominal pain, blood stasis amenorrhea, puerperal stagnation, heart and abdomen stabbing pain, hernia pain, etc.
The Chinese dates, also known as red dates, dried dates and jujube seeds, originate from China, are mature fruits of plants in the jujube genus of the Rhamnaceae family, and are listed as one of five fruits since ancient times. The vitamin feed additive is rich in various vitamins such as protein, fat, saccharides, carotene, B vitamins, vitamin C, vitamin P, riboflavin, thiamine, nicotinic acid and the like, and also contains resin, mucus, coumarin derivatives, catechol, tannin, volatile oil, 13 amino acids, 36 trace elements such as calcium, phosphorus, iron, selenium and the like, cyclic adenosine monophosphate and other nutritional ingredients. The content of vitamin C is listed as the Purpurella arundinacea in fruits, has the beauty of 'vitamin king', and has the effects of beautifying the skin and treating insomnia. The cyclic adenosine monophosphate contained in the red dates is an essential component for energy metabolism of human cells, can enhance muscle strength, eliminate fatigue, dilate blood vessels, increase myocardial contractility and improve myocardial nutrition, and has good effects of preventing and treating cardiovascular system diseases. The theory of traditional Chinese medicine is that the red dates have the effects of maintaining beauty and keeping young, tonifying deficiency and benefiting qi, nourishing blood and tranquillizing, strengthening spleen and stomach and the like, have good curative effects on diseases such as chronic hepatitis, liver cirrhosis, anemia and allergic purpura, and also have the effects of moistening heart and lung, relieving cough, tonifying five internal organs, preventing alopecia, treating deficiency and impairment, removing qi from intestines and stomach, calming the middle-jiao and nourishing spleen, calming stomach qi, dredging nine orifices, assisting twelve meridians and the like. In addition, the jujube wine also has the effects of reducing blood pressure and cholesterol, protecting liver, improving immunity, preventing and treating cerebral circulation insufficiency, resisting cancer, oxidation and allergy, preventing and treating cardiovascular diseases, osteoporosis and anemia and the like, and is a traditional good tonic food with homology of medicine and food.
Honey is nectar or secretion of plants collected by bees, is a sweet substance stored in a honeycomb after being fully brewed, consists of monosaccharides such as glucose and fructose, and is easily absorbed by a human body. The honey is rich in nutrition, does not contain fat, and is a perfect health-care tonic. The honey contains monosaccharide and a small amount of various nutritional components such as minerals, vitamins, proteins, organic acids, enzymes and the like. The honey has the functions of maintaining beauty, sterilizing, diminishing inflammation, strengthening heart, nourishing heart, protecting liver, relieving mental stress, improving sleep, regulating intestines and stomach, moistening spleen and kidney, preventing corrosion, detoxifying and the like. Clinical medicine proves that the honey or the honey and other medicines are compatible to treat various diseases and obtain good curative effect, and the honey has obvious effect on treating gastrointestinal tract diseases, respiratory system diseases, liver diseases, heart diseases, nervous system diseases, infectious wounds, burns and the like. It has the functions of invigorating middle warmer, moistening dryness, relieving pain, and removing toxic substance, and can be used for treating abdominal pain, lung dryness, dry cough, intestinal dryness, constipation, unhealed skin and external diseases, scald, spleen and stomach weakness, asthenia after illness, and malnutrition. The honey has nourishing, conditioning and treating effects on various diseases after being taken frequently, and is a dietary therapy good product with rich nutrition.
Modern people prefer to use common dietotherapy for self health management, and the medicinal and edible dual-purpose product has the advantages of natural food materials, high safety, mild and non-irritant functional components and the like. The ginseng paste is prepared by utilizing the compatibility principle of traditional Chinese medicines, adopting medicinal and edible raw materials of ginseng, Chinese yam, hawthorn, Chinese date and honey and combining the efficacy characteristics of the raw materials, is nutritional, healthy, convenient and quick, can serve as food to supplement the capability, contains functional components to regulate the body and be beneficial to the health, and is beneficial to the absorption and utilization of the human body. The health-care tea has the effects of tonifying spleen and stomach, promoting the production of body fluid to quench thirst, nourishing and preserving health, replenishing blood and tonifying qi, delaying senescence, maintaining beauty and keeping young, nourishing yin and tonifying yang, soothing nerves and benefiting intelligence, protecting liver and lung, strengthening heart and nourishing heart, reducing blood pressure and blood fat, regulating and tonifying five internal organs, preventing and resisting diseases and cancers, building body, improving immunity, preventing and treating cardiovascular and cerebrovascular diseases and the like, can fully maintain the flavor, the nutritional value and the pharmacological health-care effect of each raw material, achieves the composite effect of nutrition and health care, meets the nutritional requirements of different crowds, and is a good product which is popular in the future and can be used as.
Disclosure of Invention
The invention aims to provide a ginseng paste food with the effects of strengthening the spleen and nourishing the stomach, promoting the production of body fluid to quench thirst, nourishing and preserving health, enriching blood and tonifying qi, delaying senility, maintaining beauty and keeping young, nourishing yin and tonifying yang, soothing the nerves and benefiting intelligence, protecting the liver and the lung, strengthening the heart and nourishing the heart, reducing blood pressure and blood fat, regulating and nourishing the five internal organs, preventing diseases and resisting cancers, building the body, improving the immunity, preventing and treating cardiovascular and cerebrovascular diseases and the like and a preparation method thereof.
The purpose of the invention is realized by the following technical scheme:
a food ginseng cream comprises the following raw materials in parts by weight: 3-6 parts of ginseng, 3-6 parts of Chinese yam, 5-15 parts of hawthorn, 15-35 parts of Chinese date and 20-40 parts of honey.
A preparation method of food ginseng cream is characterized by comprising the following steps: the method comprises the following steps:
step (1): selecting fresh ginseng of 5 years, scrubbing to remove soil, air drying residual water on the surface, transversely cutting into 1 mm thick slices, drying, pulverizing, and sieving to obtain ginseng powder;
step (2): slicing rhizoma Dioscoreae, oven drying, pulverizing, and sieving to obtain rhizoma Dioscoreae powder;
and (3): cleaning fresh fructus crataegi, removing core and pedicle, slicing, oven drying, pulverizing, and sieving to obtain fructus crataegi powder;
and (4): cleaning fructus Jujubae, removing core and pedicle, slicing, oven drying, pulverizing, and sieving to obtain fructus Jujubae powder;
and (5): putting honey into a container, and melting in hot water bath to obtain honey slurry;
and (6): weighing the ginseng powder, the yam powder, the hawthorn powder and the Chinese date powder according to the weight ratio, and adding the honey slurry and a proper amount of water;
and (7): and (3) uniformly mixing the mixed powder in a hot water bath, filling and sterilizing to obtain the ginseng paste food.
Further, a sieve of 100-120 mesh (preferably 120 mesh) is used for sieving. Further, the time for mixing uniformly is 20-40min (preferably 30 min).
Further, the temperature at the time of drying is 45 to 55 ℃ (preferably 50 ℃).
The ginseng extract is prepared by combining the efficacy characteristics of medicinal and edible ginseng, Chinese yam, hawthorn, Chinese date and honey, has unique flavor, pure taste, nutrition and health care, convenience and rapidness, can be used as food to supplement the function of capability, contains functional components to regulate the body and be beneficial to the health, and is beneficial to the absorption and utilization of the human body. The invention has the effects of strengthening the spleen and nourishing the stomach, promoting the production of body fluid to quench thirst, nourishing and preserving health, enriching blood and benefiting vital energy, delaying senility, maintaining beauty and keeping young, nourishing yin and tonifying yang, soothing the nerves and benefiting intelligence, protecting the liver and the lung, strengthening the heart and nourishing the heart, reducing blood pressure and blood fat, regulating and tonifying the five internal organs, preventing diseases and resisting cancer, building up the body, improving the immunity, preventing and treating cardiovascular and cerebrovascular diseases and the like. The invention has the advantages of innovative concept of new resources and foods, scientific proportioning and simple preparation method, can fully maintain the flavor, nutritive value and pharmacological health-care effect of each raw material, integrates the nutrition, delicacy and health-care effects, achieves the composite effect of nutrition and health care, is convenient to carry and take, is easy to digest by human bodies, is suitable for people of all ages and meets the nutritional requirements of different people. At present, the formula product research is not available, and the invention is an innovative product.
Detailed Description
The technical solution of the present invention is further described in detail by the following embodiments.
Example 1
The embodiment provides a ginseng cream food, which comprises the following raw materials by weight: 30g of ginseng, 30g of Chinese yam, 60g of hawthorn, 250g of Chinese date and 250g of honey.
In this embodiment, the preparation method of the ginseng cream food comprises the following steps:
step (1): selecting fresh ginseng of 5 years, scrubbing to remove soil, air drying residual water on the surface, transversely cutting into 1 mm thick slices, drying, pulverizing, and sieving to obtain ginseng powder;
step (2): slicing rhizoma Dioscoreae, oven drying, pulverizing, and sieving to obtain rhizoma Dioscoreae powder;
and (3): cleaning fresh fructus crataegi, removing core and pedicle, slicing, oven drying, pulverizing, and sieving to obtain fructus crataegi powder;
and (4): cleaning fructus Jujubae, removing core and pedicle, slicing, oven drying, pulverizing, and sieving to obtain fructus Jujubae powder;
and (5): putting honey into a container, and melting in hot water bath to obtain honey slurry;
and (6): weighing the ginseng powder, the yam powder, the hawthorn powder and the Chinese date powder according to the weight ratio, and adding the honey slurry and a proper amount of water;
and (7): and (3) uniformly mixing the mixed powder in a hot water bath, filling and sterilizing to obtain the ginseng paste food.
Example 2
The embodiment provides a ginseng cream food, which comprises the following raw materials by weight: 30g of ginseng, 40g of Chinese yam, 75g of hawthorn, 270g of Chinese date and 280g of honey.
In this embodiment, the preparation method of the ginseng cream food provided in example 1 is substantially the same as that of the ginseng cream food provided in example 1.
Example 3
The embodiment provides a ginseng cream food, which comprises the following raw materials by weight: 40g of ginseng, 40g of Chinese yam, 80g of hawthorn, 275g of Chinese date and 300g of honey. In this embodiment, the preparation method of the ginseng cream food provided in example 1 is substantially the same as that of the ginseng cream food provided in example 1.
Example 4
The embodiment provides a ginseng cream food, which comprises the following raw materials by weight: 40g of ginseng, 50g of Chinese yam, 75g of hawthorn, 280g of Chinese date and 250g of honey.
In this embodiment, the preparation method of the ginseng cream food provided in example 1 is substantially the same as that of the ginseng cream food provided in example 1.
Example 5
The embodiment provides a ginseng cream food, which comprises the following raw materials by weight: 50g of ginseng, 50g of Chinese yam, 90g of hawthorn, 250g of Chinese date and 300g of honey.
In this embodiment, the preparation method of the ginseng cream food provided in example 1 is substantially the same as that of the ginseng cream food provided in example 1.
Example 6
The embodiment provides a ginseng cream food, which comprises the following raw materials by weight: 60g of ginseng, 60g of Chinese yam, 100g of hawthorn, 300g of Chinese date and 300g of honey.
In this embodiment, the preparation method of the ginseng cream food provided in example 1 is substantially the same as that of the ginseng cream food provided in example 1.
The above description is only an embodiment of the present invention, and not intended to limit the scope of the present invention, and all modifications of equivalent structures and equivalent processes performed by the present invention in the specification and the content of the embodiment, or directly or indirectly applied to other related technical fields, are included in the scope of the present invention.

Claims (15)

1. The food ginseng cream is characterized by comprising the following raw materials in parts by weight: 3-6 parts of ginseng, 3-6 parts of Chinese yam, 5-15 parts of hawthorn, 15-35 parts of Chinese date and 20-40 parts of honey.
2. The food ginseng cream as claimed in claim 1, which comprises the following raw materials in parts by weight: 3 parts of ginseng, 3 parts of Chinese yam, 6 parts of hawthorn, 25 parts of Chinese date and 25 parts of honey.
3. The food ginseng cream as claimed in claim 1, which comprises the following raw materials in parts by weight: 3 parts of ginseng, 4 parts of Chinese yam, 7.5 parts of hawthorn, 27 parts of Chinese date and 28 parts of honey.
4. The food ginseng cream as claimed in claim 1, which comprises the following raw materials in parts by weight: 4 parts of ginseng, 4 parts of Chinese yam, 8 parts of hawthorn, 27.5 parts of Chinese date and 30 parts of honey.
5. The food ginseng cream as claimed in claim 1, which comprises the following raw materials in parts by weight: 4 parts of ginseng, 5 parts of Chinese yam, 7.5 parts of hawthorn, 28 parts of Chinese date and 25 parts of honey.
6. The food ginseng cream as claimed in claim 1, which comprises the following raw materials in parts by weight: 5 parts of ginseng, 5 parts of Chinese yam, 9 parts of hawthorn, 25 parts of Chinese date and 30 parts of honey.
7. The food ginseng cream as claimed in claim 1, which comprises the following raw materials in parts by weight: 6 parts of ginseng, 6 parts of Chinese yam, 10 parts of hawthorn, 30 parts of Chinese date and 30 parts of honey.
8. The method for preparing the ginseng cream food as claimed in claim 1, wherein the method comprises the following steps: the method comprises the following steps:
(1) selecting fresh ginseng of 5 years, scrubbing to remove soil, air drying residual water on the surface, transversely cutting into 1 mm thick slices, drying, pulverizing, and sieving to obtain ginseng powder;
(2) slicing rhizoma Dioscoreae, oven drying, pulverizing, and sieving to obtain rhizoma Dioscoreae powder;
(3) cleaning fresh fructus crataegi, removing core and pedicle, slicing, oven drying, pulverizing, and sieving to obtain fructus crataegi powder;
(4) cleaning fructus Jujubae, removing core and pedicle, slicing, oven drying, pulverizing, and sieving to obtain fructus Jujubae powder;
(5) putting honey into a container, and melting in hot water bath to obtain honey slurry;
(6) weighing the ginseng powder, the yam powder, the hawthorn powder and the Chinese date powder according to the weight ratio, and adding the honey slurry and a proper amount of water;
(7) and (3) uniformly mixing the mixed powder in a hot water bath, filling and sterilizing to obtain the ginseng paste food.
9. The method for preparing ginseng cream as food according to claim 8, wherein a 100-120 mesh sieve is adopted during sieving.
10. The method for preparing the ginseng cream as the food according to claim 9, wherein a 120-mesh sieve is adopted during sieving.
11. The method for preparing the food ginseng cream according to claim 8, wherein in the step (7), the time for mixing uniformly is 20-40 min.
12. The method for preparing ginseng cream as food according to claim 11, wherein the mixing time in step (7) is 30 min.
13. The method for preparing ginseng cream as food according to claim 8, wherein the temperature for drying is 45-55 ℃.
14. The method for preparing ginseng cream as food according to claim 13, wherein the temperature for drying is 50 ℃.
15. Use of the food ginseng cream according to any one of claims 1 to 14 in the field of food.
CN201910956443.0A 2019-10-10 2019-10-10 Food ginseng cream and preparation method thereof Pending CN110584037A (en)

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* Cited by examiner, † Cited by third party
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CN110692973A (en) * 2019-10-29 2020-01-17 湖北绿珍生态农业开发有限公司 Research and development of kudzu vine root powder technology for preventing cardiovascular and cerebrovascular diseases

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Application publication date: 20191220