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Method for prolonging quality guarantee period of ginseng

A technology of shelf life and ginseng, applied in the field of ginseng shelf life, can solve the problems of poor fresh-keeping effect, prolong the shelf life of ginseng, single variety of ginseng products, etc., and achieve the effects of short processing time, enhanced gum, and soft ground.

Inactive Publication Date: 2014-04-30
田春丽
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] The object of the present invention is to propose a method for prolonging the shelf life of ginseng aimed at the above-mentioned problems of single species of ginseng products and poor fresh-keeping effect. The method has simple steps and is easy to implement, and can effectively prolong the shelf life of ginseng

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0058] This embodiment discloses a method for prolonging the shelf life of ginseng and a ginseng product prepared by the method. The raw materials that present embodiment adopts are as follows:

[0059] Honey: Choose acacia honey that is not easy to crystallize, filter and concentrate to remove impurities and make the water content not higher than 19%. Ginseng: Select high-quality fresh ginseng with sufficient pulp, good color, no rust, scars, wounds, diseases, mildew, and pollution from the freshly harvested Jilin ginseng, and divide them according to the size of the branch and the small ones for use. Soak the selected ginseng in a clear water pool, scrub it clean, and rinse it with clear water for later use.

[0060] The method for extending the shelf-life of ginseng in the present embodiment comprises the following steps:

[0061] (1) For steaming, first put the cleaned white cloth on the bottom of the drawer, put the ginseng on the white cloth in the drawer, put it in a ...

Embodiment 2

[0070] This example is basically the same as Example 1, except that steaming is not used in step (1) of this example, but scalding is used. The specific steps are as follows: boil the water in the hot pot (keep the fire all the time), put the ginseng into In the water-permeable cage (not full), put the cage and ginseng into the water at the same time, swing in the water, so that the ginseng is heated evenly, and scald for 2-8 minutes (the time depends on the branch and the variety, but it must be cooked) out of the water, lightly boil the ginseng Gently remove and place on a drying tray.

[0071] The shelf life of the ginseng products in this example is more than 6 months after testing. At 6 months, the saponin content was detected to be 4.83%.

Embodiment 3

[0073] This example is basically the same as Example 1, except that in step (5) of this example, the honey storage step is to wait for the surface of the product to be dehydrated (to prevent bacterial infection), and put the ginseng into the packaging bag as soon as possible according to the product specifications Inside, fill up the prepared high-quality honey (the mass ratio of ginseng and honey is 1:2), seal and pack. This kind of packaging has a shelf life of at least 6 months at normal temperature in the north. If conditions permit, it is best to store at low temperature, which can prolong the shelf life. At 6 months, the saponin content was detected to be 4.42%.

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Abstract

The invention provides a method for prolonging the quality guarantee period of ginseng. The method comprises the following steps: steaming or boiling, namely, steaming the ginseng for 90 to 180 minutes by using steam, or boiling the ginseng in boiled water for 1 to 10 minutes; drying, namely drying the ginseng until the water content of the main root of the ginseng is reduced to 20 to 40 percent; moisture regaining, namely, spraying water mist on the ginseng, and then placing the ginseng in a shade place after being coated by using a thin film; sterilizing, namely, steaming the ginseng by using steam for sterilizing; honey storing, namely, soaking the ginseng into honey and storing the ginseng in dark at normal temperature or a low temperature. The method for prolonging the quality guarantee period of the ginseng disclosed by the invention has simple and feasible steps; no loss of nutritional ingredients is ensured, and meanwhile, the quality guarantee period of the ginseng is prolonged effectively. A ginseng product prepared by the invention has adjustable humidity, hardness and color, can meet the requirements of different customers, and has a broad market prospect.

Description

technical field [0001] The invention relates to ginseng quality preservation technology, in particular to a method for prolonging ginseng quality preservation. Background technique [0002] Ginseng and American ginseng products are the dominant industries in our country. At present, they are mainly sold in the market in the form of red ginseng and white ginseng (raw and sun-dried). With the development of science and technology and the improvement of living standards, ginseng and American ginseng products are more and more popular among consumers. The healthy concept of green diet makes people no longer satisfied with eating dried ginseng products. The current main status of ginseng and American ginseng market: [0003] 1. Single variety [0004] The fresh ginseng harvested by ginseng farmers from the ginseng field will start to mold and rot after three to five days of storage at room temperature. Ginseng farmers can only use traditional anti-corrosion processing methods t...

Claims

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Application Information

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IPC IPC(8): A23L3/00A23L3/40A23L3/3472
CPCA23L3/00A23L3/3472A23L3/40
Inventor 田春丽
Owner 田春丽
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