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Fresh ginseng honey slice and preparation method for same

A technology of ginseng honey slices and fresh ginseng, which is applied in the fields of confectionery, confectionary industry, food science, etc., can solve problems such as poor taste, processing influence and impact of fresh ginseng honey slices, and achieve the effect of improving food safety

Inactive Publication Date: 2012-06-13
康美新开河(吉林)药业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing fresh ginseng honey slices generally add preservatives in the preparation process to control the number of microorganisms in the fresh ginseng honey slices and ensure their quality. The addition of these chemical substances will inevitably have a certain impact on the human body
This will undoubtedly affect the processing of fresh ginseng honey slices in today's advocacy of food safety
In addition, the mouthfeel of existing fresh ginseng honey slices is generally not good, and the bitterness is heavier

Method used

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  • Fresh ginseng honey slice and preparation method for same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Example 1: Preparation of fresh ginseng honey slices of the present invention

[0018] 1. Preparation method

[0019] The 5-year-old fresh ginseng with pulp feet, no scars, no broken belly and no red skin and rust was taken, washed and sliced ​​to obtain fresh ginseng slices. The fresh ginseng slices were soaked for the first time with an aqueous solution containing 35% honey at 55°C and a negative pressure of 0.8 atmospheres for 40 minutes, and then dried at The water solution containing 45% honey was soaked for 40 minutes for the second time, and then dried at 45° C. for 22 hours to obtain fresh ginseng honey slices.

[0020] 2. Microbial detection

[0021] The fresh ginseng honey slices prepared above were detected according to the honey food microbial index, the honey food microbial index was shown in Table 1, and the detection results were shown in Table 2.

[0022] Table 1 Microbial index requirements of honey food

[0023] project

Require

...

Embodiment 2

[0032] Example 2: Preparation of fresh ginseng honey slices of the present invention

[0033] Three-year-old fresh ginseng with pulp feet, no scars, no belly breakage, and no red skin and rust was taken, washed and sliced ​​to obtain fresh ginseng slices. The fresh ginseng slices were first soaked in an aqueous solution containing 30% honey at 50°C and negative pressure of 0.8 atmospheres for 30min, then dried at 50°C for 8h, and then used at 60°C and negative pressure of 0.8 atmospheres. The water solution containing 41% honey was subjected to the second honey soaking for 30 minutes, and then the second drying was performed at 45° C. for 20 hours to obtain fresh ginseng honey slices.

[0034] The fresh ginseng honey slices prepared in this example are tested by microbial indicators, and the results are consistent with Example 1; in the results of the food taste survey, the fresh ginseng honey slices prepared in this example are more easily accepted by the general public. The ...

Embodiment 3

[0035] Example 3: Preparation of fresh ginseng honey slices of the present invention

[0036] One-year-old fresh ginseng with pulpy feet, no scars, no broken belly and no red skin and rust was taken, washed and sliced ​​to obtain fresh ginseng slices. The fresh ginseng slices were first soaked in an aqueous solution containing 40% honey at 60°C and negative pressure of 0.8 atmospheres for 45min, then dried at 45°C for 12h, and then used at 65°C and negative pressure of 0.8 atmospheres. The water solution containing 50% honey is subjected to the second honey soaking for 50 minutes, and then the second drying is performed at 50° C. for 24 hours to obtain fresh ginseng honey slices.

[0037] The fresh ginseng honey slices prepared in this example are tested by microbial indicators, and the results are consistent with Example 1; in the results of the food taste survey, the fresh ginseng honey slices prepared in this example are more easily accepted by the general public. The taste...

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Abstract

The invention relates to the field of ginseng processing, and particularly discloses a fresh ginseng honey slice and a preparation method for the same. The preparation method disclosed by the invention comprises the following steps of: washing and slicing fresh ginseng which is 5 years old or less; soaking the fresh ginseng slices for the first time for 30-45 minutes with aqueous solution containing 30-40% of honey at 50-60 DEG C and under an atmospheric pressure of negative pressure 0.8; drying the fresh ginseng slices for the first time for 8-12 hours at 45-50 DEG C; soaking the fresh ginseng slices for the second time for 30-50 minutes with aqueous solution containing 41-50% of honey at 60-65 DEG C and under an atmospheric pressure of negative pressure 0.8; and drying the fresh ginseng slices for the second time for 20-24 hours at 45-50 DEG C, so as to obtain fresh ginseng honey slices. In the preparation method disclosed by the invention, fresh ginseng is soaked in honey under a negative pressure twice and prepared into honey slices, and the honey slices are sterilized without the need to add chemical preservatives, thereby achieving microbiological indicators, enhancing edible safety, and ensuring the sweet, moderate, soft and slightly flexible excellent mouth-feel of the fresh ginseng honey slices.

Description

technical field [0001] The present invention relates to the field of artificial ginseng, in particular to a fresh ginseng honey tablet and a preparation method thereof. Background technique [0002] Ginseng is a perennial herb and a valuable Chinese herbal medicine. Ginseng contains ginsenosides, ginseng polysaccharides, ginseng enols, ginseng polyacetylenes, volatile oils and other active substances, which can regulate the central nervous system, promote the utilization of energy substances in the brain, improve heart function, lower blood sugar, and strengthen the body. Immune Function. In addition, ginseng also has anti-tumor and antioxidant functions. [0003] There are many kinds of ginseng products on the market at present, most of these ginseng products are prepared by extracting active ingredients from ginseng, but the active ingredients of ginseng contain both fat-soluble and water-soluble substances, and the existing extraction methods cannot At the same time, o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
Inventor 陈丽李学军
Owner 康美新开河(吉林)药业有限公司
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