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Ginseng fermentation grease as well as preparation method and purposes thereof

A technology of ginseng and oil, applied in the production/processing of edible oil/fat, which can solve the problems of large investment and complicated process, and achieve the effect of long storage period and convenient consumption

Inactive Publication Date: 2011-09-14
DUNHUA GUANGSHENG GREASE BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The invention provides a ginseng fermented oil and its preparation method and its use, in order to solve the problems of complex process and large investment in the production of ginseng fermented oil

Method used

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  • Ginseng fermentation grease as well as preparation method and purposes thereof
  • Ginseng fermentation grease as well as preparation method and purposes thereof
  • Ginseng fermentation grease as well as preparation method and purposes thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Include the following steps:

[0025] (1) Preparation of garlic fermentation broth

[0026] The peeled garlic is sent to the extraction and concentration tank for extraction and concentration. The extraction temperature is 110°C and the pressure is 0.14MPa, and it takes 4 hours to extract and concentrate; the extracted concentrated solution is transported to a closed fermentation tank for fermentation for 7 days, and the fermentation temperature is 30 ℃; the final fermented product presents a viscous brown liquid with a sugar content of 25BX, which is the garlic fermented liquid;

[0027] (2) Fermentation stage of ginseng and garlic fermented liquid: after mixing the ginseng and garlic fermented liquid at a weight ratio of 100:2, ferment in another fermenter for 48 hours at a fermentation temperature of 37°C;

[0028] (3) Primary fermentation stage of ginseng oil:

[0029] After the mixture obtained from step (2) is mixed with edible oil in a weight ratio of 1:0.5, it...

Embodiment 2

[0037] Include the following steps:

[0038] (1) Preparation of garlic fermentation broth

[0039] The peeled garlic is sent to the extraction and concentration tank for extraction and concentration. The extraction temperature is 120°C and the pressure is 0.21MPa, and it takes 4.5 hours to extract and concentrate; the extracted concentrated solution is transported to a closed fermentation tank for fermentation for 5 days, and the fermentation temperature is 37 ℃; the final fermented product presents a viscous brown liquid with a sugar content of 25BX, which is the garlic fermented liquid;

[0040] (2) Fermentation stage of ginseng and garlic fermented liquid: after mixing ginseng and garlic fermented liquid at a weight ratio of 100:6, ferment in another fermenter for 42 hours at a fermentation temperature of 33°C;

[0041] (3) Primary fermentation stage of ginseng oil:

[0042] After the mixture obtained from step (2) is mixed with edible oil in a weight ratio of 1:1.2, it i...

Embodiment 3

[0050] Include the following steps:

[0051] (1) Preparation of garlic fermentation broth

[0052] The peeled garlic is sent to the extraction and concentration tank for extraction and concentration. The extraction temperature is 130°C and the pressure is 0.27MPa, and it takes 5 hours to extract and concentrate; the extracted concentrated solution is transported to a closed fermentation tank for fermentation for 2 days at a fermentation temperature of 45 ℃; the final fermented product presents a viscous brown liquid with a sugar content of 25BX, which is the garlic fermented liquid;

[0053] (2) Fermentation stage of ginseng and garlic fermented liquid: after mixing ginseng and garlic fermented liquid at a weight ratio of 100:10, ferment in another fermenter for 36 hours at a fermentation temperature of 30°C;

[0054] (3) Primary fermentation stage of ginseng oil:

[0055] The mixture obtained from step (2) and edible oil are mixed in a weight ratio of 1:2, and fermented und...

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PUM

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Abstract

The invention relates to ginseng fermentation grease as well as a preparation method and purposes thereof, belonging to the field of nutritious foods. The preparation method comprises the following steps of: preparing a garlic fermentation liquid, fermenting ginseng and the garlic fermentation liquid, fermenting ginseng grease twice, and separating the ginseng grease to obtain the ginseng fermentation grease. The ginseng fermentation grease has the purposes of treating stomachache, discomfort in the stomach, cardiac diseases, female menopause discomfort and the like and is convenient to take. The ginseng fermentation grease is a nutritious food with good effect, and the shelf life is long.

Description

technical field [0001] The invention belongs to the field of nutritious food, in particular to a ginseng processed product obtained through a fermentation method. Background technique [0002] Ginseng is a medicinal material with unique medicinal effects, and has been widely used in food production in recent years. Many results have been obtained in the research on the efficacy of ginseng. For example: ginseng improves human immunity, anti-cancer, prevention and treatment of respiratory diseases and other aspects. [0003] Ginseng is named as water ginseng, white ginseng, red ginseng, and recently researched black ginseng, fermented ginseng, etc. according to different processing methods. These are all processed products without much change in the appearance of ginseng. [0004] The saponin content of red ginseng is higher than that of other ginseng, but processing ginseng, especially red ginseng, has some problems. In order to overcome the existing problems and develop i...

Claims

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Application Information

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IPC IPC(8): A23D7/04
Inventor 李洪发
Owner DUNHUA GUANGSHENG GREASE BIOTECH CO LTD
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