WO2006081734A1 - Méthode de conservation du ginseng - Google Patents

Méthode de conservation du ginseng Download PDF

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Publication number
WO2006081734A1
WO2006081734A1 PCT/CN2006/000061 CN2006000061W WO2006081734A1 WO 2006081734 A1 WO2006081734 A1 WO 2006081734A1 CN 2006000061 W CN2006000061 W CN 2006000061W WO 2006081734 A1 WO2006081734 A1 WO 2006081734A1
Authority
WO
WIPO (PCT)
Prior art keywords
ginseng
fresh
box
thawing
preservation method
Prior art date
Application number
PCT/CN2006/000061
Other languages
English (en)
Chinese (zh)
Inventor
Jingwu Tian
Original Assignee
Jingwu Tian
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 Jingwu Tian filed Critical Jingwu Tian
Priority to JP2007552493A priority Critical patent/JP4560553B2/ja
Publication of WO2006081734A1 publication Critical patent/WO2006081734A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/04—Freezing; Subsequent thawing; Cooling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/04—Freezing; Subsequent thawing; Cooling
    • A23B7/0441—Treatment other than blanching preparatory to freezing
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/04—Freezing; Subsequent thawing; Cooling
    • A23B7/045—Thawing subsequent to freezing
    • 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

Definitions

  • the present invention relates to preservation, and more particularly to a method for preserving ginseng by freezing and subsequent thawing. Background technique
  • Ginseng is a traditional advantage industry in China. It has always been sold in two kinds of dry goods, red ginseng and white ginseng. Fresh ginseng is only available for a short period of time during the harvest season. With the development of technology and the demand for health care, fresh ginseng has become more and more popular among consumers. International and domestic fresh ginseng has a huge potential market. When there is demand in the market, the corresponding products will appear. The emerging industry of fresh-keeping ginseng began to appear at the end of the last century.
  • the bag is stored at low temperature. Due to the short storage time and the inability to transport, the product cannot be converted into a good.
  • the invention aims to preserve the ginseng by freezing and the subsequent thawing method, and overcomes the defects of the quality, the damage component and the environmental health of the fresh-keeping ginseng, and achieves the purpose of long-term preservation, environmental protection and health.
  • the technical solution of the present invention is implemented as follows:
  • a method for preserving fresh ginseng comprising a preparation preparation and a selection process, characterized in that the preservation method further comprises a packing process, a freezing storage process, a thawing process and a sorting process.
  • the packing process includes the following steps:
  • the frozen storage process refers to the step of placing the packaged ginseng box in a constant temperature freezer or a freezer for freezing storage for up to 360 days.
  • the thawing process includes moving the defrosting box out of the freezer or the freezing device, moving it to a 3 ° C thermostat for 72 hours, and then placing it in a constant temperature thawing chamber at 814 to 150 hours or directly moving into a constant temperature of 8 ⁇ .
  • the thawing chamber was placed for 168 hours.
  • the sorting process refers to the steps of removing the package, separating the ginseng and the filler in a low temperature environment, removing the saw dust, the lime soil and the sediment impurities on the ginseng, and picking out the frozen ginseng and the bad ginseng.
  • the product is not contaminated, there is no residue, and the whole production process does not have any pollution to the surrounding environment.
  • the method is simple and easy, the existing conditions can fully meet the production needs, and the skilled workers can complete the operation independently. And the cost is low.
  • fillers enhances the operability of this method and enhances the ability to withstand unexpected factors such as short-term warming or handling effects on the product.
  • Figure 1 is a process flow diagram of the present invention.
  • a ginseng fresh-keeping method the process of which is prepared for production, one-pack, one-pack, one-frozen storage-thaw, one sort, one package, one finished product. among them: '
  • the preparation process includes:
  • Preparation of the package First, buy a carton, wooden box or plastic box. The size of the box is 66 X 33 x 24mm. The ordinary film is used to make the inner sleeve of the airtight package. Second, the preparation of the filling. Clean sawdust, peat soil, earth, fine sandstone, etc., water-permeable, air-filled, can fill the gaps, can be stored in a cool place for use. The preferred choice is sawing, sawing body, wide source, convenient storage and transportation, economical and practical, especially the heat preservation effect. Finally, the freezer and thaw chamber are selected.
  • the area is determined according to the production volume.
  • the selection process includes the selection of high-quality fresh water ginseng from the newly harvested fresh ginseng, such as pulp foot, color, rust, sputum, injury, disease, mildew and pollution, according to the size of the head, etc., and immediately pack. .
  • the packing process consists of placing the inner sleeve of the film into the packing box and adjusting the water content of the saw to about 45% (hand grasping a saw, holding the finger joints without water, loosening the saw and forming a group , 2 feet off the ground, sawing the floor to spread out, according to the order of a layer of sawing a layer of fresh ginseng.
  • the ginseng root and whiskers must not directly contact the wall film, and the perimeter of the box is filled with a saw for more than one centimeter.
  • the film is tied, sealed and packaged.
  • the packaged ginseng box was immediately placed in an 8 °C constant temperature freezer and stored frozen.
  • the freezing compartment should be kept at a constant temperature, and repeated changes in temperature will affect the sleeping state of fresh ginseng and reduce the preservation time.
  • the freezer temperature is not less than 10 °C.
  • Fresh ginseng below 13 °C will be frozen and cannot be thawed and reduced. Any low temperature environment can play a role in fresh storage of fresh ginseng.
  • it can be transported in a refrigerated container that can maintain a temperature of 5 ⁇ to 1 (TC constant temperature).
  • the defrosting container can be directly transferred from the freezing chamber into the thawing chamber at a constant temperature of 8 ° C for more than 168 hours.
  • Freshly ginseng after filling and packaging can be stored in a constant temperature environment of 8 ° C to 10 ° C for one year. After thawing and reduction, the appearance of body color, internal quality, odor and weight are basically maintained as fresh ginseng. There is very little loss of active ingredients.
  • the total content of ginsenosides was changed: 4.16% before frozen storage, 4.11% for 240 days, 1.2% for frozen storage, 4.03% for frozen storage for 360 days, and 3.1% reduction. Ginseng entering the freezer can be thawed at any time.
  • the invention provides a new prospect for the application of fresh-keeping ginseng, and can be used as raw materials for fresh-keeping ginseng in the fields of medicine, chemical industry, health care, etc., to develop new products, and further enhance the special effects of fresh ginseng in the fields of skin care, beauty and hair care. Development and utilization.
  • this Law will also promote the development of the ginseng industry, enable better use of resources, and achieve the dual goals of increasing income from farmers and benefiting consumers.
  • the biggest achievement will be the large export of fresh-keeping ginseng.
  • This technology addresses all quality technical issues affecting exports. Opening the door to foreign exchange earning has laid a solid foundation for the wide application of fresh-keeping ginseng.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

La méthode de conservation du ginseng selon l'invention inclut les étapes suivantes : préparation à la mise en œuvre et sélection du ginseng. Ladite méthode est caractérisée en ce qu'elle inclut également le conditionnement, la congélation, la décongélation et le tri.
PCT/CN2006/000061 2005-02-05 2006-01-16 Méthode de conservation du ginseng WO2006081734A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2007552493A JP4560553B2 (ja) 2005-02-05 2006-01-16 高麗人参の新鮮度を保持する方法

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CNB2005100509898A CN100508764C (zh) 2005-02-05 2005-02-05 人参保鲜方法
CN200510050989.8 2005-02-05

Publications (1)

Publication Number Publication Date
WO2006081734A1 true WO2006081734A1 (fr) 2006-08-10

Family

ID=34894529

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/CN2006/000061 WO2006081734A1 (fr) 2005-02-05 2006-01-16 Méthode de conservation du ginseng

Country Status (4)

Country Link
JP (1) JP4560553B2 (fr)
CN (1) CN100508764C (fr)
HK (1) HK1081402A1 (fr)
WO (1) WO2006081734A1 (fr)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP4448037B2 (ja) * 2005-01-07 2010-04-07 ハウス食品株式会社 人参の軟化防止方法及びその製品
JP6035477B2 (ja) * 2010-12-18 2016-11-30 寿広 宮坂 にんにくの低温熟成製造方法
CN102697142A (zh) * 2012-06-20 2012-10-03 通化盛信保健品有限公司 一种鲜人参气调低温保鲜方法
KR101352196B1 (ko) 2012-12-11 2014-02-13 박범진 인삼을 포장하는 방법
CN104642507A (zh) * 2014-06-24 2015-05-27 何松 灵芝的保鲜方法
CN104431649A (zh) * 2014-11-18 2015-03-25 李建朋 竹鼠多汁饲料冬季保鲜方法
CN110433203B (zh) * 2019-08-30 2021-05-11 东莞市东阳光冬虫夏草研发有限公司 珠芽蓼鲜药的保鲜方法
CN112841297A (zh) * 2020-12-09 2021-05-28 北京农学院 一种抑制鲜切胡萝卜中可溶性糖流失的方法

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1136947A (zh) * 1996-03-08 1996-12-04 杨建新 人参西洋参的保鲜方法
CN1094312C (zh) * 2000-10-24 2002-11-20 崔振先 冰冻保鲜人参及其加工方法
WO2004107867A1 (fr) * 2003-06-05 2004-12-16 Ajinomoto Co., Inc. Procede de production d'un produit alimentaire congele
CN1613361A (zh) * 2003-11-05 2005-05-11 薛文峰 人参即食片

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JPH01153038A (ja) * 1987-12-10 1989-06-15 Ulvac Corp 生鮮農産物の鮮度保持方法
WO1989009548A1 (fr) * 1988-04-08 1989-10-19 Kabushiki Kaisha Semex Japan Procede de congelation de tissus d'organismes vivants
JPH08283168A (ja) * 1995-04-07 1996-10-29 Iwatani Internatl Corp オタネニンジン根の冷凍方法
JP2002345428A (ja) * 2001-05-29 2002-12-03 Matsushita Refrig Co Ltd 凍結融解処理サラダとその製造方法

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1136947A (zh) * 1996-03-08 1996-12-04 杨建新 人参西洋参的保鲜方法
CN1094312C (zh) * 2000-10-24 2002-11-20 崔振先 冰冻保鲜人参及其加工方法
WO2004107867A1 (fr) * 2003-06-05 2004-12-16 Ajinomoto Co., Inc. Procede de production d'un produit alimentaire congele
CN1613361A (zh) * 2003-11-05 2005-05-11 薛文峰 人参即食片

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
LI S.: "KEEPING-FRESH TECHNOLOGY OF GINSENG", SHAN DONG MEDICINE INDUSTRY, vol. 119, no. 6, 31 December 2000 (2000-12-31), pages 32 - 33 *
WANG Y.: "PROCESSING TECHNOLOGY OF KEEPING-FRESH GINSENG", QUARTERLY OF FOREST BY-PRODUCT AND SPECIALITY IN CHINA, no. 4, 30 November 1998 (1998-11-30), pages 33 *

Also Published As

Publication number Publication date
CN1653916A (zh) 2005-08-17
JP4560553B2 (ja) 2010-10-13
JP2008528007A (ja) 2008-07-31
CN100508764C (zh) 2009-07-08
HK1081402A1 (en) 2006-05-19

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