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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 black ginseng, such as heavy burnt taste, hard texture, long time consumption, etc., and achieves the effects of obvious catalytic effect, promotion of dissolution rate, and promotion of transformation.

Inactive Publication Date: 2019-09-20
白山韩象人参科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The traditional black ginseng preparation method of "nine steams and nine sun drying" takes a long time, and the black ginseng produced has a strong burnt smell, poor taste, and hard texture, which is not easy to be accepted by consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A preparation method of black ginseng, comprising the following steps:

[0030] (1) Cleaning: clean the fresh ginseng and set aside;

[0031] (2) punching: the fresh ginseng cleaned in step (1) is punched with a puncher;

[0032] (3) soaking: immerse the ginseng after step (2) punching in the citric acid solution;

[0033] (4) drying: the ginseng soaked in step (3) is dried until the epidermis has no residual moisture;

[0034] (5) Fermentation: the ginseng dried in step (4) is fermented under the conditions of a temperature of 30-65° C. and a humidity of 50-80%, to obtain the black ginseng.

[0035] in,

[0036] In the punching process described in step (2), the hole spacing is 0.5-1 cm, and the hole depth is 0.5-1 cm.

[0037] The pH value of the citric acid solution in step (3) is 3-5.

[0038] The soaking time in step (3) is 2 to 3 hours.

[0039] The drying in the step (4) is natural airing or drying, wherein when it is drying, the drying temperature is 30-55...

Embodiment 2

[0043] A preparation method of black ginseng, comprising the following steps:

[0044] (1) Cleaning: clean the fresh ginseng and set aside;

[0045] (2) punching: the fresh ginseng cleaned in step (1) is punched with a puncher;

[0046] (3) soaking: immerse the ginseng after step (2) punching in the citric acid solution;

[0047] (4) drying: the ginseng soaked in step (3) is dried until the epidermis has no residual moisture;

[0048] (5) Fermentation: the ginseng dried in step (4) is fermented under the conditions of a temperature of 30-65° C. and a humidity of 50-80%, to obtain the black ginseng.

[0049] in,

[0050] In the punching process described in step (2), the hole spacing is 0.5-1 cm, and the hole depth is 0.5-1 cm.

[0051] The pH value of the citric acid solution in step (3) is 3-5.

[0052] The soaking time in step (3) is 2 to 3 hours.

[0053] The drying in step (4) is natural airing or drying, wherein, when drying, the drying temperature is 30-55° C., and...

Embodiment 3

[0056] A kind of preparation method of black ginseng, its technology comprises the following steps:

[0057] (1) Cleaning: clean the fresh ginseng and set aside;

[0058] (2) Punching: the washed fresh ginseng is punched with a puncher, the hole spacing is 0.5-1cm, and the hole depth is 0.5-1cm;

[0059] (3) Soaking: immerse the ginseng after punching in a citric acid solution of pH=3 for 3 hours;

[0060] (4) Drying: Drying the soaked ginseng, the drying temperature is 50°C, and the drying time is 0.5h, until the epidermis has no residual moisture;

[0061](5) Fermentation: ferment the dried ginseng under the conditions of temperature 30-65° C. and humidity 50-80%, to obtain the black ginseng.

[0062] Described temperature and humidity are specifically:

[0063] 0 to 7 days, the temperature is 55°C, and the humidity is 70%;

[0064] 8 to 15 days, the temperature is 48°C, and the humidity is 65%;

[0065] 16-30 days, the temperature is 36°C, and the humidity is 60%.

[...

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Abstract

A black ginseng preparation method includes steps: (1) cleaning, to be specific, cleaning fresh ginseng to keep for standby application; (2) perforating, to be specific, perforating the fresh ginseng cleaned in the step (1) by a perforator; (3) soaking, to be specific, soaking the ginseng perforated in the step (2) into citric acid solution; (4) drying, to be specific, drying the ginseng soaked in the step (3) until no moisture is left on the surface; (5) fermenting, to be specific, subjecting the ginseng dried in the step (4) to fermentation treatment under conditions that the temperature is 30-65 DEG C and the humidity is 50-80% to obtain black ginseng. By soaking in the citric acid solution prior to fermentation treatment, contents of ginsenoside Rg3, Rg5 and RK1 in the prepared black ginseng are 3-4 times, 1-2 times and 1-2 times of those of traditional black ginseng.

Description

technical field [0001] The invention relates to a black ginseng processing technology, in particular to a preparation method of black ginseng. Background technique [0002] Ginseng is the dried root of Araliaceae Panax ginseng C.A.Mey. The main active ingredient of ginseng is ginsenoside. [0003] Ginseng has the effects of "invigorating vital energy, recovering veins, strengthening the spleen and lungs, promoting body fluid, and calming the nerves", and it has dual effects of sedation and excitement on the regulation of the nervous system. Ginsenoside is the main active ingredient of ginseng, which has various biological activities, and mainly contains Ro, Ra, Rb1, Rb2, Rc, Rd, Re, Rg1, Rg2, Rg3 and Rh0. In addition to ginsenosides, ginseng also contains a variety of sugars, the total sugar content is about 4% to 6%, including monosaccharides, oligosaccharides and polysaccharides. [0004] Black ginseng is a new processed product of ginseng. The traditional method is to ...

Claims

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Application Information

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IPC IPC(8): A61K36/258
CPCA61K36/258A61K2236/13A61K2236/15A61K2236/17A61K2236/19
Inventor 张报学
Owner 白山韩象人参科技有限公司
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