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High-Rg5-content black ginseng product and preparation method

A high-content, black ginseng technology, applied in the field of food processing, can solve the problems of low Rg5 content, etc., and achieve the effects of long-lasting drug effect, enhancing immunity, and stable quality

Inactive Publication Date: 2017-10-20
YANBIAN HANGONGFANG HEALTH PROD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Due to the lack of treatment process under acidic conditions in the existing ginseng processing methods, the content of Rg5 in the obtained ginseng is extremely small

Method used

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  • High-Rg5-content black ginseng product and preparation method
  • High-Rg5-content black ginseng product and preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The steps of the processing method of present embodiment ginseng are as follows:

[0027] A black ginseng product with a high content of Rg5 is prepared by the following method:

[0028] a. Pretreatment: select high-quality 5-year-old ginseng, soak it in water for 10 minutes, and wash it to remove the silt on the surface of ginseng;

[0029] b. Provide apple pear fermentation broth: Wash and cut apple pears into Lactobacillus acidophilus, Bifidobacterium breve, Bifidobacterium infantis, Streptococcus thermophilus as strains, pH=3-5, at 35°C-40 Fermentation at ℃ for 24h-90h, the strains are Lactobacillus acidophilus ATCC43121, Bifidobacterium breve ATCC15700, Bifidobacterium infantis ATCC15697, Streptococcus thermophilus BNCC192333, and the feeding ratio is Lactobacillus acidophilus: Bifidobacterium infantis : Bifidobacterium breve: Streptococcus thermophilus=4:1:1:1, the inoculum amount of bacteria is 4%, 10%N 2 Anaerobic fermentation under conditions; after the ferme...

Embodiment 2

[0035] The steps of the processing method of present embodiment ginseng are as follows:

[0036] a. Select high-quality 5-year-old ginseng, soak it in water for 10 minutes and then wash it.

[0037] b. Apple pears are washed and cut into pieces, fermented at 35°C-40°C for 24h-90h with Lactobacillus acidophilus, Bifidobacterium breve, Bifidobacterium infantis, Streptococcus thermophilus as strains, pH=3-5, Sterilize at 100° C. for 15 minutes after the fermentation is finished, and filter to obtain the fermentation broth.

[0038] c. Place the ginseng obtained in step a in the apple pear fermentation broth with pH=4.5 for soaking, soak and dry twice, soak for 1 hour each time, and dry at 40° C. for 3 hours.

[0039] d. Put the ginseng obtained in step c into a ginseng steaming machine and steam at 95°C for 3 hours, then arrange them in a hot air circulation dryer and dry them for 60-72 hours at a drying temperature of 45°C-60°C.

[0040]

Embodiment 3

[0042] The steps of the processing method of present embodiment ginseng are as follows:

[0043] a. Select high-quality 5-year-old ginseng, soak it in water for 10 minutes and then wash it.

[0044] b. Wash and cut apples and pears, ferment for 24h-90h at 35°C-40°C, pH=3-5 Finish sterilization at 100°C for 15 minutes, and filter to obtain the fermentation broth;

[0045] c. Place the ginseng obtained in step a in the apple pear fermented liquid with pH=4 for soaking, soak and dry twice, soak for 1 hour each time, and dry at 40° C. for 3 hours.

[0046] d. Put the ginseng obtained in step c into a ginseng steaming machine and steam at 95°C for 3 hours, then arrange them in a hot air circulation dryer and dry them for 60-72 hours at a drying temperature of 45°C-60°C.

[0047]

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Abstract

The invention discloses a high-Rg5-content black ginseng product. A preparation method includes the following steps: a) washing raw material ginseng to remove mud and sand on the surface thereof; b) washing and dicing apple-pears and fermenting the apple-pears with bacterial strains of lactobacillus acidophilus, bifidobacterium breve, bifidobacterium infantis and streptococcus thermophilus, pH being 3-5, fermentation temperature being 35-40 DEG C and fermentation time being 24-90 h, and after the fermentation, performing sterilization and filtration to obtain an apple-pear fermentation liquid; c) soaking the ginseng in the apple-pear fermentation liquid for 1-2 h, pH being 3-5, and drying the ginseng at 40-50 DEG C for 2-3 h, and repeatedly soaking and drying the ginseng for 3 times; d) steaming the ginseng at 120 DEG C for 4-5 h, and drying the ginseng in a hot air circulating drying box for 60-72 h at 45-60 DEG C, and repeatedly steaming and drying the ginseng for 3 times to prepare the high-Rg5-content black ginseng product. The black ginseng product contains more than 40 types of ginsenosides, ginseng volatile oil, various amino acids and peptides, glucose, fructose and vitamins, wherein the content of the Rg5 is higher than normal level in red ginseng by 8-13 times. The invention also provides a preparation method for the high-Rg5-content black ginseng product.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a black ginseng product with high Rg5 content and a preparation method. technical background [0002] Ginsenoside (ginsenoside, GS) is the main active ingredient of ginseng. There are about 40 kinds of GS monomers with clear results, and the content in ginseng is about 4%. Among them, Rg5 is the most studied and most related to tumor cell apoptosis. Many studies have shown that it has high anti-tumor activity, has no toxic side effects on normal cells, and has a synergistic effect when combined with other chemotherapy drugs (such as cisplatin). Ginsenosides regulate the proliferation cycle of tumor cells and induce tumor cell apoptosis to form apoptotic bodies after cell disintegration without causing inflammation in surrounding tissues. In addition, it has a stimulating and calming effect on the central nervous system, can regulate metabolism, reduce blood sugar, strengthen musc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00
CPCA23L33/00
Inventor 綦占文张东全孙盾
Owner YANBIAN HANGONGFANG HEALTH PROD CO LTD
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