RU94042258A - Method for obtaining food additive from ginseng root
- Google Patents
Method for obtaining food additive from ginseng root
Info
Publication number
RU94042258A
RU94042258ARU94042258/13ARU94042258ARU94042258ARU 94042258 ARU94042258 ARU 94042258ARU 94042258/13 ARU94042258/13 ARU 94042258/13ARU 94042258 ARU94042258 ARU 94042258ARU 94042258 ARU94042258 ARU 94042258A
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Всероссийская ассоциация женьшеневодовfiledCriticalВсероссийская ассоциация женьшеневодов
Priority to RU9494042258ApriorityCriticalpatent/RU2063151C1/en
Application grantedgrantedCritical
Publication of RU2063151C1publicationCriticalpatent/RU2063151C1/en
Publication of RU94042258ApublicationCriticalpatent/RU94042258A/en
Coloring Foods And Improving Nutritive Qualities
(AREA)
Preparation Of Fruits And Vegetables
(AREA)
Medicines Containing Plant Substances
(AREA)
Abstract
FIELD: food-processing industry. SUBSTANCE: method involves drying ginseng root to moisture content of 13%; performing three-staged grinding. At the first stage ginseng root is ground to particle size of 3.0-10.0 mm. At the second stage ground mass is treated with liquid nitrogen to obtain ground mass temperature ranging from -170 to -180 C and mass is ground to obtain particle size of 25-200 micron. At the third stage, mass obtained at the second stage is cooled to temperature ranging from -190 to -193 C, ground to obtain particle size of 0.6-25.0 micron and ready product is packaged. EFFECT: improved quality of product and simplified method.
Claims (1)
Область применения: в пищевой промышленности в качестве пищевой добавки. Сущность изобретения: пищевую добавку получают путем высушивания корня женьшеня до влажности не более 13% и его трехстадийного измельчения, при этом на первом этапе корень женьшеня измельчают до размера частиц 3 - 10 мм, на втором этапе измельченную массу обрабатывают жидким азотом до достижения температуры во всей массе от - 170 до - 180°С и измельчают до размера частиц 25 - 200 мкм, на третьем этапе полученную на втором этапе массу охлаждают до температуры во всей массе от -190 до -193°С и измельчают до размера частиц 0,6 - 25,0 мкм, после чего готовый продукт упаковывают.Scope: in the food industry as a food additive. The essence of the invention: a food additive is obtained by drying the ginseng root to a moisture content of not more than 13% and its three-stage grinding, while in the first stage, the ginseng root is crushed to a particle size of 3-10 mm, in the second stage, the crushed mass is treated with liquid nitrogen until the temperature in the whole a mass from - 170 to - 180 ° C and crushed to a particle size of 25 - 200 microns, in the third stage, the mass obtained in the second stage is cooled to a temperature in the whole mass from -190 to -193 ° C and crushed to a particle size of 0.6 - 25.0 μm, after which the finished product t pack.
RU9494042258A1994-12-011994-12-01Method for producing food additive from ginseng root
RU2063151C1
(en)
PROCEDURE FOR THICKNESSING A LIQUID, VERTIBLE OR EXPRESSIBLE FOOD PRODUCT, A LIQUID, VERTIBLE OR EXPRESSIBLE FOOD PRODUCT AND USE OF A VEGETABLE UNPURE TO THICK A LIQUID, VERTIBLE OR EXPRESSIBLE FOOD