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Black ginseng preparation method

A technology for black ginseng and ginseng, which is applied in the field of preparation of black ginseng, can solve the problems of harming human health, unsatisfactory content of rare ginseng saponins, easy generation of large benzopyrene, etc., and achieves the effect of excellent quality

Active Publication Date: 2018-04-20
金汇丰生物科技发展(沈阳)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the content of rare ginseng saponins in black ginseng obtained by the processing method of black ginseng in the prior art is not satisfactory, and a large amount of benzopyrene is likely to be produced due to the long-term high temperature and high humidity in the black ginseng processing process, which is harmful to human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Choose commercially available 5-year-old ginseng, wash it with clean water to ensure that the overall appearance of the ginseng will not be damaged, and dry it in the shade until the epidermis has no moisture. For ripening:

[0040] The first steaming: steaming at 100°C for 13 hours; the first drying: drying at a temperature of 45°C for 55 hours; repeating the first steaming and drying steps a total of three times. The fourth steaming: steaming at 85°C for 8 hours; the fourth drying: drying at a temperature of 45°C for 15 hours; repeating the fourth steaming and drying steps a total of three times. The seventh steaming: steaming at 75° C. for 4 hours; the seventh drying: drying at 45° C. for 7.5 hours; repeating the seventh steaming and drying steps for a total of three times. Get black ginseng products.

Embodiment 2

[0042] Choose commercially available 5-year-old ginseng, wash it with clean water to ensure that the overall appearance of the ginseng will not be damaged, and dry it in the shade until the epidermis has no moisture.

[0043] Fermentation treatment: immerse the dried ginseng into the culture solution inoculated with 3% bifidobacteria, stir at a temperature of 70°C and a humidity of 70%, ferment for 48 hours, take it out, and set it aside.

[0044] Ripening treatment: ripening the fermented ginseng, specifically:

[0045] The first steaming: steaming at 100°C for 13 hours; the first drying: drying at a temperature of 45°C for 55 hours; repeating the first steaming and drying steps a total of three times. The fourth steaming: steaming at 85°C for 8 hours; the fourth drying: drying at a temperature of 45°C for 15 hours; repeating the fourth steaming and drying steps a total of three times. The seventh steaming: steaming at 75° C. for 4 hours; the seventh drying: drying at 45° C....

Embodiment 3

[0047] Choose commercially available 5-year-old ginseng, wash it with clean water to ensure that the overall appearance of the ginseng will not be damaged, and dry it in the shade until the epidermis has no moisture. For ripening:

[0048] The first steaming: steaming at 100°C for 13 hours; the first drying: drying at a temperature of 55°C for 24 hours; repeating the first steaming and drying steps a total of three times. The fourth steaming: steaming at 85°C for 8 hours; the fourth drying: drying at a temperature of 55°C for 12 hours; repeating the fourth steaming and drying steps a total of three times. The seventh steaming: steaming at 75° C. for 4 hours; the seventh drying: drying at 55° C. for 7 hours; repeating the seventh steaming and drying steps for a total of three times. Get black ginseng products.

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Abstract

The invention provides a black ginseng preparation method and a prepared black ginseng product. The black ginseng preparation method comprises the following steps: selecting fresh Panax ginseng C.A.Mey as a raw material, washing the raw material with water, and then performing drying in the shade till the surface is water-free; and performing curing to obtain a black ginseng product, wherein the curing step comprises nine steaming processes and nine drying processes. By adoption of the black ginseng preparation method, the contents of ginsenosides Rg3 and Rh2 in the black ginseng product can be remarkably increased, and benzopyrene cannot be produced.

Description

technical field [0001] The invention belongs to the field of ginseng processing, and in particular relates to a preparation method of black ginseng. Background technique [0002] Ginseng ((Panax ginseng C.A.Meyer) is the dried root and rhizome of Araliaceae plant ginseng, which has high medicinal and edible value, and is known as the "king of herbs". In "Shen Nong's Herbal Classic", it is recorded that ginseng It has the effect of "replenishing the five internal organs, calming the spirit, calming the soul, stopping palpitations, eliminating evil spirits, improving eyesight, and improving intelligence". Li Shizhen also highly praised ginseng in "Compendium of Materia Medica", thinking that It can "cure all deficiencies in men and women". For thousands of years, ginseng in traditional Chinese medicine has been listed as "top grade". It is flat in nature, sweet in taste, slightly bitter, and slightly warm. Tonifying the lungs, promoting body fluid and quenching thirst, calmin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K36/258
CPCA61K36/258A61K2236/10A61K2236/13A61K2236/17A61K2236/19
Inventor 金骏
Owner 金汇丰生物科技发展(沈阳)有限公司
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