CN113519676A - Quick fresh-keeping method for fresh ginseng honey slices - Google Patents
Quick fresh-keeping method for fresh ginseng honey slices Download PDFInfo
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- CN113519676A CN113519676A CN202110858345.0A CN202110858345A CN113519676A CN 113519676 A CN113519676 A CN 113519676A CN 202110858345 A CN202110858345 A CN 202110858345A CN 113519676 A CN113519676 A CN 113519676A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
- A23L3/28—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating with ultraviolet light
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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
Abstract
The invention provides a quick fresh-keeping method for fresh ginseng honey slices, and relates to the technical field of food fresh keeping. A quick fresh-keeping method for fresh ginseng honey slices comprises the following steps: cleaning Ginseng radix to obtain Ginseng radix slice with thickness of 1-3 mm; placing the ginseng slices in hot water, scalding, washing, and cooling in cold water for 1-2 min; taking out the cooled ginseng slices, draining, adding the ginseng slices into the mixed honey liquid, soaking for 3-5h, taking out and drying for 3-5h to obtain a soaked substance; heating the soaked mixed honey liquid, mixing the soaked substances, decocting for 2-5h, and taking out to obtain the decoction; and drying the decoction, sterilizing by ultraviolet radiation, vacuum packaging, and refrigerating at low temperature. The quick fresh-keeping method for the fresh ginseng honey slices has the advantages of keeping the quality of the fresh ginseng honey slices stable and not easy to damage.
Description
Technical Field
The invention relates to the field of food preservation, in particular to a quick fresh-keeping method for fresh ginseng honey slices.
Background
The ginseng is used as a traditional Chinese medicinal material in China, has a long medicinal history due to unique functional characteristics, is mainly distributed in three provinces in the northeast, particularly in Changbai mountains of Jilin, and has abundant ginseng resources. The ginseng is rich in various bioactive substances, mainly comprises ginsenoside and ginseng polysaccharide, and also comprises amino acid, protein, sugar, vitamin, organic acid, trace elements and the like. The ginseng has the functions of relieving fatigue, enhancing the stress of an organism, improving a cardiovascular system, resisting shock and the like, and has good health-care effect. In particular, ginseng is approved as a new resource food in 2012, and ginseng series products including ginseng wine, ginseng beverage, fresh ginseng honey slices and the like are continuously developed in the field of food.
The fresh ginseng honey slices are usually taken out after simply soaking the ginseng slices in honey for a period of time, but the obtained fresh ginseng honey slices have the defects of easy deterioration and unstable quality.
Disclosure of Invention
The invention aims to provide a quick fresh-keeping method for fresh ginseng honey slices, which has the advantages of keeping the quality of the fresh ginseng honey slices stable and not easy to damage.
The technical problem to be solved by the invention is realized by adopting the following technical scheme.
The embodiment of the application provides a quick fresh-keeping method for fresh ginseng honey slices, which comprises the following steps:
cutting cleaned Ginseng radix into Ginseng radix slices with thickness of 1-3 mm;
placing the ginseng slices in hot water, scalding, washing, and cooling in cold water for 1-2 min;
taking out the cooled ginseng slices, draining, adding the ginseng slices into the mixed honey liquid, soaking for 3-5h, taking out and drying for 3-5h to obtain a soaked substance;
heating the soaked mixed honey liquid, mixing the soaked substances, decocting for 2-5h, and taking out to obtain the decoction;
and drying the decoction, sterilizing by ultraviolet radiation, vacuum packaging, and refrigerating at low temperature.
Compared with the prior art, the embodiment of the invention has at least the following advantages or beneficial effects:
according to the invention, the enzymes contained in the ginseng slices are killed through the processes of hot water scalding and cooling after the fresh ginseng slices are sliced, so that the oxidative discoloration of the ginseng slices due to the enzyme action is avoided, the stable quality of the ginseng slices is further ensured, and the cells of the ginseng slices can be destroyed through the process of scalding and cooling, so that the mixed honey liquid can be better absorbed in the subsequent dipping process, a good dipping effect is obtained, in addition, the ginseng slices can be crisp in taste, and better eating experience is achieved; by soaking the ginseng slices, the concentration of the mixed honey liquid is higher than that of the cellular liquid of the ginseng slices, the water of the cellular liquid can be exchanged out, the water content of the ginseng slices is reduced, the concentration of the mixed honey liquid in the ginseng slices can be higher, and the soaked substances with good quality are obtained; the concentration of the mixed honey liquid in the ginseng slice can be further increased by heating and boiling the steeped substance, the content balance in the harvested fresh ginseng honey slice can be ensured after the treatment, the quality stability of the fresh ginseng honey slice is ensured, and the water content of the ginseng slice is further reduced after the treatment, so that the fresh ginseng honey slice is not easy to damage and the preservation time is longer; drying the decoction, further ensuring that the water content is reduced, sterilizing by ultraviolet radiation, and killing bacteria; the fresh ginseng honey slices can be stored at low temperature for a longer time, the storage period of the fresh ginseng honey slices is prolonged on the premise of not adding a chemical preservative, the storage cost of an enterprise is reduced, the fresh ginseng honey slices can obtain greater economic benefits, and the technical problem that the fresh ginseng honey slices are easy to break is solved.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
It should be noted that the embodiments and features of the embodiments in the present application may be combined with each other without conflict. The present invention will be described in detail below with reference to specific examples.
A quick fresh-keeping method for fresh ginseng honey slices comprises the following steps:
cutting cleaned Ginseng radix into Ginseng radix slices with thickness of 1-3 mm;
placing the ginseng slices in hot water, scalding, washing, and cooling in cold water for 1-2 min;
taking out the cooled ginseng slices, draining off water, adding the ginseng slices into the mixed honey liquid, soaking for 3-5h, taking out the ginseng slices, and drying for 3-5h to obtain a soaked substance;
heating the soaked mixed honey liquid, mixing the soaked substances, decocting for 2-5h, and taking out to obtain the decoction;
and drying the decoction, sterilizing by ultraviolet radiation, vacuum packaging, and refrigerating at low temperature.
According to the invention, the enzymes contained in the ginseng slices are killed through the processes of hot water scalding and cooling after the fresh ginseng slices are sliced, so that the oxidative discoloration of the ginseng slices due to the enzyme action is avoided, the stable quality of the ginseng slices is further ensured, and the cells of the ginseng slices can be destroyed through the process of scalding and cooling, so that the mixed honey liquid can be better absorbed in the subsequent dipping process, a good dipping effect is obtained, in addition, the ginseng slices can be crisp in taste, and better eating experience is achieved; by soaking the ginseng slices, the concentration of the mixed honey liquid is higher than that of the cellular liquid of the ginseng slices, the water of the cellular liquid can be exchanged out, the water content of the ginseng slices is reduced, the concentration of the mixed honey liquid in the ginseng slices can be higher, and the soaked substances with good quality are obtained; the concentration of the mixed honey liquid in the ginseng slice can be further increased by heating and boiling the steeped substance, the content balance in the harvested fresh ginseng honey slice can be ensured after the treatment, the quality stability of the fresh ginseng honey slice is ensured, and the water content of the ginseng slice is further reduced after the treatment, so that the fresh ginseng honey slice is not easy to damage and the preservation time is longer; drying the decoction, further ensuring that the water content is reduced, sterilizing by ultraviolet radiation, and killing bacteria; the fresh ginseng honey slices can be stored at low temperature for a longer time, the storage period of the fresh ginseng honey slices is prolonged on the premise of not adding a chemical preservative, the storage cost of an enterprise is reduced, the fresh ginseng honey slices can obtain greater economic benefits, and the technical problem that the fresh ginseng honey slices are easy to break is solved.
In some embodiments of the present invention, the hot water temperature is 90-110 ℃, the scalding time is 30-90s, the cold water temperature is 0-8 ℃, and the cooling operation after scalding is 1-3 times. After being scalded and washed by hot water at 90-110 ℃ for 30-90s, the cell walls of the ginseng slices can be effectively destroyed, so that the ginseng slices can be more easily permeated into the mixed honey liquid in the follow-up process, and the ginseng slices can kill enzymes in cells, prevent the enzymes from being oxidized and ensure the quality of the ginseng slices. And the operation of scalding, washing and cooling for many times can effectively ensure that the taste is crisp and refreshing and the enzyme is killed by scalding.
In some embodiments of the invention, the above-mentioned baking temperature is 35-55 ℃. Drying at the temperature to make the water content of the ginseng slices lose at a constant speed, and the situation of baking and damaging the ginseng slices can be avoided.
In some embodiments of the present invention, the weight ratio of the mixed honey liquid to the ginseng slices is (3-5): 1. in the proportion, the ginseng slices can be completely wrapped by the mixed honey liquid, so that the soaking and boiling effects are good.
In some embodiments of the present invention, the mixed honey solution comprises the following components in parts by weight: 8-10 parts of honey, 1-2 parts of maltose, 0.01-0.05 part of citric acid, 0.01-0.05 part of sodium erythorbate and 5-8 parts of water. The honey, the maltose and the maltose have different flavors in taste, the three kinds of sugar are mixed, the taste of the fresh ginseng honey slices can be richer, the added citric acid can adjust the taste, and the sodium erythorbate can play a role in keeping fresh.
In some embodiments of the present invention, the honey is at least one of sophora flower honey, medlar honey and jujube flower honey. The honey of sophora flower, medlar and jujube flower is selected for better effect. The sophora flower honey contains a small amount of sucrose, crude protein, organic acid, vitamins, enzymes, minerals and other components, wherein the most unique components are robinin and volatile oil, the robinin has diuretic and anti-inflammatory effects, and the volatile oil has antibacterial and cough relieving effects; the sophora flower honey has an outstanding effect on enhancing immunity, and is beneficial to human bodies mainly because the sophora flower honey is rich in enzymes, minerals and the like, can maintain the normal immune function of the organisms and can promote the proliferation of immune cells, and meanwhile, flavonoid compounds, polyphenol compounds and the like contained in the sophora flower honey have extremely strong antioxidation and can effectively remove free radicals in the bodies; it also contains a flowery flavor of flos Sophorae, and the soaked fresh Ginseng radix has synergistic effect and natural fragrance. The fructus Lycii Mel has effects of nourishing yin, invigorating kidney, nourishing liver, improving eyesight, nourishing liver and kidney, moistening lung, and relieving cough. The nectar has obvious nourishing effect, can relieve the body deficiency and can tonify qi and blood, and the date nectar contains rich vitamin c which can resist bacteria and diminish inflammation and improve the immunity of a human body.
In some embodiments of the present invention, the above-mentioned mixed honey solution after immersion is heated to 80-100 ℃, and the boiling temperature is 80-100 ℃. Decocting at the temperature can remove water in the ginseng slices and promote penetration of the ginseng slices into the mixed honey liquid.
In some embodiments of the present invention, the step of drying the decoction is specifically drying the decoction at 35-55 ℃ until the moisture content is 10-15%. The moisture of the dried product is dried to 10-15%, so that the dried product has certain moisture, good taste and difficult mildew and rot.
In some embodiments of the present invention, the vacuum level of the vacuum package is (-0.08) - (-0.1) MPa.
In some embodiments of the present invention, the low-temperature refrigeration is performed at 0-4 ℃. The cold storage at the temperature can ensure that the food can be stored for a longer time.
The features and properties of the present invention are described in further detail below with reference to examples.
Example 1
A quick fresh-keeping method for fresh ginseng honey slices comprises the following steps:
cutting cleaned Ginseng radix into Ginseng radix slices with thickness of 1-3 mm;
scalding 100g of ginseng slices in hot water at 90 deg.C for 30s, and cooling in cold water at 0 deg.C for 1 min;
mixing 159.8g of sophora flower honey, 20g of maltose, 0.2g of citric acid, 0.2g of sodium erythorbate and 99.8g of water to prepare mixed honey liquid;
taking out the cooled ginseng slices, draining off water, adding the ginseng slices into the mixed honey liquid, soaking for 3 hours, taking out the ginseng slices, and drying for 3 hours at 35 ℃ to obtain a soaked substance;
heating the soaked mixed honey liquid to 80 ℃, mixing the soaked substances, decocting at constant temperature for 2h, and taking out to obtain a decoction;
oven drying at 35 deg.C to water content of 10-15%, sterilizing by ultraviolet radiation, vacuum packaging under vacuum degree of (-0.08) - (-0.1) MPa, and refrigerating at 0 deg.C.
Example 2
A quick fresh-keeping method for fresh ginseng honey slices comprises the following steps:
cutting cleaned Ginseng radix into Ginseng radix slices with thickness of 1-3 mm;
scalding 100g of Ginseng radix slices in hot water at 100 deg.C for 60s, cooling in cold water at 4 deg.C for 1.5min, and repeating for 2 times;
mixing 188.9g of sophora flower honey, 31.5g of maltose, 0.6g of citric acid, 0.6g of sodium erythorbate and 146.9g of water to prepare mixed honey liquid;
taking out the cooled ginseng slices, draining off water, adding the ginseng slices into the mixed honey liquid, soaking for 4 hours, taking out the ginseng slices, and drying for 4 hours at the temperature of 45 ℃ to obtain a soaked substance;
heating the soaked mixed honey liquid to 90 ℃, mixing the soaked substances, decocting at constant temperature for 4h, and taking out to obtain a decocted substance;
oven drying at 45 deg.C to water content of 10-15%, sterilizing by ultraviolet radiation, vacuum packaging under vacuum degree of (-0.08) - (-0.1) MPa, and refrigerating at 2 deg.C.
Example 3
A quick fresh-keeping method for fresh ginseng honey slices comprises the following steps:
cutting cleaned Ginseng radix into Ginseng radix slices with thickness of 1-3 mm;
scalding 100g of Ginseng radix slices in 110 deg.C hot water for 90s, cooling in 8 deg.C cold water for 1.5min, and repeating for 3 times;
taking 226.2g of sophora flower honey, 45.2g of maltose, 1.1g of citric acid, 1.1g of sodium erythorbate and 181.2g of water, and mixing to obtain mixed honey liquid;
taking out the cooled ginseng slices, draining off water, adding the ginseng slices into the mixed honey liquid, soaking for 5 hours, taking out the ginseng slices, and drying for 5 hours at 55 ℃ to obtain a soaked substance;
heating the soaked mixed honey liquid to 100 ℃, mixing the soaked substances, decocting at constant temperature for 5h, and taking out to obtain a decocted substance;
oven drying at 55 deg.C to water content of 10-15%, sterilizing by ultraviolet radiation, vacuum packaging under vacuum degree of (-0.08) - (-0.1) MPa, and refrigerating at 4 deg.C.
Example 4
This example differs from example 2 in that: selecting medlar honey.
A quick fresh-keeping method for fresh ginseng honey slices comprises the following steps:
cutting cleaned Ginseng radix into Ginseng radix slices with thickness of 1-3 mm;
scalding 100g of Ginseng radix slices in hot water at 100 deg.C for 60s, cooling in cold water at 4 deg.C for 1.5min, and repeating for 2 times;
mixing 188.9g of medlar honey, 31.5g of maltose, 0.6g of citric acid, 0.6g of sodium erythorbate and 146.9g of water to prepare mixed honey liquid;
taking out the cooled ginseng slices, draining off water, adding the ginseng slices into the mixed honey liquid, soaking for 4 hours, taking out the ginseng slices, and drying for 4 hours at the temperature of 45 ℃ to obtain a soaked substance;
heating the soaked mixed honey liquid to 90 ℃, mixing the soaked substances, decocting at constant temperature for 4h, and taking out to obtain a decocted substance;
oven drying at 45 deg.C to water content of 10-15%, sterilizing by ultraviolet radiation, vacuum packaging under vacuum degree of (-0.08) - (-0.1) MPa, and refrigerating at 2 deg.C.
Example 5
This example differs from example 2 in that: selecting jujube honey.
A quick fresh-keeping method for fresh ginseng honey slices comprises the following steps:
cutting cleaned Ginseng radix into Ginseng radix slices with thickness of 1-3 mm;
scalding 100g of Ginseng radix slices in hot water at 100 deg.C for 60s, cooling in cold water at 4 deg.C for 1.5min, and repeating for 2 times;
mixing 188.9g of date honey, 31.5g of maltose, 0.6g of citric acid, 0.6g of sodium erythorbate and 146.9g of water to prepare mixed honey liquid;
taking out the cooled ginseng slices, draining off water, adding the ginseng slices into the mixed honey liquid, soaking for 4 hours, taking out the ginseng slices, and drying for 4 hours at the temperature of 45 ℃ to obtain a soaked substance;
heating the soaked mixed honey liquid to 90 ℃, mixing the soaked substances, decocting at constant temperature for 4h, and taking out to obtain a decocted substance;
oven drying at 45 deg.C to water content of 10-15%, sterilizing by ultraviolet radiation, vacuum packaging under vacuum degree of (-0.08) - (-0.1) MPa, and refrigerating at 2 deg.C.
Example 6
This example differs from example 2 in that: sophora flower honey, medlar honey and jujube honey are selected.
A quick fresh-keeping method for fresh ginseng honey slices comprises the following steps:
cleaning Ginseng radix to obtain Ginseng radix slice with thickness of 1-3 mm;
scalding 100g of Ginseng radix slices in hot water at 100 deg.C for 60s, cooling in cold water at 4 deg.C for 1.5min, and repeating for 2 times;
mixing 62.9g of jujube honey, 63g of sophora flower honey, 63g of medlar honey, 31.5g of maltose, 0.6g of citric acid, 0.6g of sodium erythorbate and 146.9g of water to prepare mixed honey liquid;
taking out the cooled ginseng slices, draining off water, adding the ginseng slices into the mixed honey liquid, soaking for 4 hours, taking out the ginseng slices, and drying for 4 hours at the temperature of 45 ℃ to obtain a soaked substance;
heating the soaked mixed honey liquid to 90 ℃, mixing the soaked substances, decocting at constant temperature for 4h, and taking out to obtain a decocted substance;
oven drying at 45 deg.C to water content of 10-15%, sterilizing by ultraviolet radiation, vacuum packaging under vacuum degree of (-0.08) - (-0.1) MPa, and refrigerating at 2 deg.C.
Comparative example 1
This comparative example differs from example 2 in that: no scalding and cooling was performed.
A quick fresh-keeping method for fresh ginseng honey slices comprises the following steps:
cutting cleaned Ginseng radix into Ginseng radix slices with thickness of 1-3 mm;
mixing 188.9g of sophora flower honey, 31.5g of maltose, 0.6g of citric acid, 0.6g of sodium erythorbate and 146.9g of water to prepare mixed honey liquid;
taking 100g of ginseng slices out, draining, adding the ginseng slices into the mixed honey liquid, soaking for 4 hours, taking out the ginseng slices, and drying for 4 hours at the temperature of 45 ℃ to obtain a soaked substance;
heating the soaked mixed honey liquid to 90 ℃, mixing the soaked substances, decocting at constant temperature for 4h, and taking out to obtain a decocted substance;
oven drying at 45 deg.C to water content of 10-15%, sterilizing by ultraviolet radiation, vacuum packaging under vacuum degree of (-0.08) - (-0.1) MPa, and refrigerating at 2 deg.C.
Comparative example 2
This comparative example differs from example 2 in that: no impregnation was performed.
A quick fresh-keeping method for fresh ginseng honey slices comprises the following steps:
cutting cleaned Ginseng radix into Ginseng radix slices with thickness of 1-3 mm;
scalding 100g of Ginseng radix slices in hot water at 100 deg.C for 60s, cooling in cold water at 4 deg.C for 1.5min, and repeating for 2 times;
mixing 188.9g of sophora flower honey, 31.5g of maltose, 0.6g of citric acid, 0.6g of sodium erythorbate and 146.9g of water to prepare mixed honey liquid;
heating the mixed honey liquid to 90 ℃, mixing the cooled ginseng slices, decocting at constant temperature for 4h, and taking out to obtain a decoction;
oven drying at 45 deg.C to water content of 10-15%, sterilizing by ultraviolet radiation, vacuum packaging under vacuum degree of (-0.08) - (-0.1) MPa, and refrigerating at 2 deg.C.
Comparative example 3
This comparative example differs from example 2 in that: decocting is not carried out.
A quick fresh-keeping method for fresh ginseng honey slices comprises the following steps:
cutting cleaned Ginseng radix into Ginseng radix slices with thickness of 1-3 mm;
scalding 100g of Ginseng radix slices in hot water at 100 deg.C for 60s, cooling in cold water at 4 deg.C for 1.5min, and repeating for 2 times;
mixing 188.9g of sophora flower honey, 31.5g of maltose, 0.6g of citric acid, 0.6g of sodium erythorbate and 146.9g of water to prepare mixed honey liquid;
taking out the cooled ginseng slices, draining off water, adding the ginseng slices into the mixed honey liquid, soaking for 4 hours, taking out the ginseng slices, and drying for 4 hours at the temperature of 45 ℃ to obtain a soaked substance;
drying the impregnated material at 45 deg.C to water content of 10-15%, sterilizing by ultraviolet radiation, vacuum packaging under vacuum degree of (-0.08) - (-0.1) MPa, and refrigerating at 2 deg.C.
Examples of the experiments
The honey slices of fresh ginseng of examples 1-6 and comparative examples 1-3 were taken for organoleptic evaluation after 0 day, 1 month and 6 months of storage, respectively, 180 evaluators were invited, respectively, and equally divided into 9 groups, and the honey slices of fresh ginseng of examples 1-6 and comparative examples 1-3 were evaluated in terms of color, taste and flavor in turn. The color is golden yellow or honey, and is good for slight transparency; the taste is mellow, fresh and crisp, and is not soft; the taste is sweet but not greasy, and the aftertaste is good. The score of each item was divided into 10 parts, and the score of each item was calculated by taking the average of the score of each group, and the results are shown in Table 1.
TABLE 1
By analyzing and comparing table 1, it can be seen that the evaluation obtained in example 2 and examples 4 to 6 was the best in color; the evaluations obtained in example 2, example 4 and example 6 were the best in the texture; in terms of taste, the evaluation obtained in example 6 was the best; analysis and comparison show that the addition of various kinds of honey is most beneficial to the taste of the fresh ginseng honey slices, so that the fresh ginseng honey slices obtain the best taste, and the condition parameters of the example 2 are most suitable in terms of color and mouthfeel; comparing the three scores of comparative example 1, it can be seen that the evaluation on the mouthfeel is lowest, and it can be known that if scalding and cooling are not carried out, the mouthfeel is poor and the experience is poor; comparing the three scores of comparative example 2, it can be seen that the evaluation on mouthfeel is the worst, and it can be seen that if no impregnation is performed, the mouthfeel is poor; comparing the three scores of comparative example 3, it can be seen that it is very bad in taste, indicating that boiling is important for the taste of the fresh honey slices.
Comparing the evaluations of 0 day, 1 month and 6 months, it is apparent that the taste after storage of examples 1-6 is not much changed, indicating that the fresh honey pieces have little influence on the taste after storage, but comparing comparative examples 1-3, it is apparent that the color, taste and mouthfeel are greatly affected after storage for a period of time without scalding cooling, steeping and boiling treatment, indicating that the scalding cooling, steeping and boiling steps are important for the storage and storage of the fresh honey pieces.
In addition, the fresh ginseng honey slices used at this time are all randomly extracted and are not selected, and 180 evaluators do not eat bad fresh ginseng honey slices, which shows that the fresh ginseng honey slices prepared by the method are good in quality and not easy to be damaged.
In conclusion, the fresh ginseng slices are sliced and then are subjected to the hot water scalding and cooling process, so that enzymes contained in the ginseng slices are killed, the oxidative discoloration of the ginseng slices due to the enzyme action is avoided, the stable quality of the ginseng slices is further ensured, the cells of the ginseng slices can be damaged through the scalding and cooling process, the mixed honey liquid can be better absorbed in the subsequent dipping process, a good dipping effect is obtained, and in addition, the ginseng slices can be crisp in taste and have better eating experience; by soaking the ginseng slices, the concentration of the mixed honey liquid is higher than that of the cellular liquid of the ginseng slices, the water of the cellular liquid can be exchanged out, the water content of the ginseng slices is reduced, the concentration of the mixed honey liquid in the ginseng slices can be higher, and the soaked substances with good quality are obtained; the concentration of the mixed honey liquid in the ginseng slice can be further increased by heating and boiling the steeped substance, the content balance in the harvested fresh ginseng honey slice can be ensured after the treatment, the quality stability of the fresh ginseng honey slice is ensured, and the water content of the ginseng slice is further reduced after the treatment, so that the fresh ginseng honey slice is not easy to damage and the preservation time is longer; drying the decoction, further ensuring that the water content is reduced, sterilizing by ultraviolet radiation, and killing bacteria; the fresh ginseng honey slices can be stored at low temperature for a longer time, the storage period of the fresh ginseng honey slices is prolonged on the premise of not adding a chemical preservative, the storage cost of an enterprise is reduced, the fresh ginseng honey slices can obtain greater economic benefits, and the technical problem that the fresh ginseng honey slices are easy to break is solved.
The embodiments described above are some, but not all embodiments of the invention. The detailed description of the embodiments of the present invention is not intended to limit the scope of the invention as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Claims (10)
1. A quick fresh-keeping method for fresh ginseng honey slices is characterized by comprising the following steps:
cutting cleaned Ginseng radix into Ginseng radix slices with thickness of 1-3 mm;
placing the ginseng slices in hot water, scalding, washing, and cooling in cold water for 1-2 min;
taking out the cooled ginseng slices, draining off water, adding the ginseng slices into the mixed honey liquid, soaking for 3-5h, taking out the ginseng slices, and drying for 3-5h to obtain a soaked substance;
heating the soaked mixed honey liquid, mixing the soaked substances, decocting for 2-5h, and taking out to obtain the decoction;
and drying the decoction, sterilizing by ultraviolet radiation, vacuum packaging, and refrigerating at low temperature.
2. The quick fresh-keeping method for the honey slices of fresh ginseng according to claim 1, wherein the temperature of hot water is 90-110 ℃, the time of scalding is 30-90s, the temperature of cold water is 0-8 ℃, and the cooling operation after scalding is 1-3 times.
3. The quick fresh-keeping method for the honey slices of fresh ginseng as claimed in claim 1, wherein the baking temperature is 35-55 ℃.
4. The quick fresh-keeping method for the fresh ginseng honey slices as claimed in claim 1, wherein the weight ratio of the mixed honey liquid to the ginseng slices is (3-5): 1.
5. the quick fresh-keeping method for the honey slices of the fresh ginseng as claimed in claim 1, wherein the mixed honey liquid comprises the following components in parts by weight: 8-10 parts of honey, 1-2 parts of maltose, 0.01-0.05 part of citric acid, 0.01-0.05 part of sodium erythorbate and 5-8 parts of water.
6. The quick fresh-keeping method for the honey slices of fresh ginseng according to claim 5, wherein the honey is at least one of sophora flower honey, medlar honey and jujube honey.
7. The quick fresh-keeping method for the honey slices of fresh ginseng as claimed in claim 1, wherein the mixed honey liquid after immersion is heated to 80-100 ℃, and the boiling temperature is 80-100 ℃.
8. The quick fresh-keeping method for the honey slices of fresh ginseng as claimed in claim 1, wherein the drying of the decoction is carried out at 35-55 ℃ until the moisture content is 10-15%.
9. The snap freshness retaining method for fresh ginseng honey slices as claimed in claim 1, wherein the vacuum degree of the vacuum package is (-0.08) - (-0.1) MPa.
10. The quick fresh-keeping method for the honey slices of fresh ginseng as claimed in claim 1, wherein the low-temperature refrigeration is refrigeration at 0-4 ℃.
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| CN114470021A (en) * | 2022-02-18 | 2022-05-13 | 王凯强 | Preparation method of fresh ginseng honey tablets and fresh ginseng honey tablets |
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