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Preparation method of ginseng soup

A technology of ginseng soup and ginseng, which is applied in the functions of food ingredients, food science, application and other directions, can solve the problems of single health care effect, etc., and achieve the effects of simple preparation method, convenient consumption and enhancement of body immunity.

Inactive Publication Date: 2020-05-15
吉林人参研究院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a kind of preparation method of ginseng soup in view of the above-mentioned deficiency, solve the problem that ginseng food in the ginseng market is based on primary ginseng saponins, and less ginseng secondary monomer saponin Rg 3 , Rg 5 、Rk 1 and Rk 3 The status quo of playing a role, and the problem of single health care function

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A preparation method of ginseng soup, which is mainly prepared from the following raw materials (by mass percentage): 5% (100g) of raw sun-dried ginseng, 7% (140g) of xylitol, and 88% (1760g) of water.

[0019] Its preparation method is as follows:

[0020] (1) Raw material preparation: Raw sun-dried ginseng is coarsely powdered to obtain coarse particles with a maximum diameter of 5 mm, and set aside; 140g xylitol and 1760g drinking water are set aside.

[0021] (2) Cooking: Put the raw sun-dried ginseng and water in a stainless steel pot, boil it over high heat, and then boil it over low heat for 12 hours.

[0022] (3) Filtration: Filter out the ginseng residue when the water temperature is 40°C.

[0023] (4) Seasoning: Add 140g of xylitol to the boiled ginseng water and mix well to get "ginseng soup".

[0024] (5) Filling: Finely filter the ginseng soup (if the volume is insufficient, fill it up with boiling water), pasteurize it, and fill it into the finished prod...

Embodiment 2

[0026] A method for preparing ginseng soup, which is mainly prepared from the following raw materials (by mass percentage): 3.0% (60g) of raw sun-dried wild ginseng, 6.0% (120g) of xylitol, and 89% (1780g) of water.

[0027] Its preparation method is as follows:

[0028] (1) Raw material preparation: wild ginseng is coarsely powdered to obtain coarse grains with a maximum diameter of 5 mm, and set aside; 120g xylitol and 1780g drinking water are set aside.

[0029] (2) Cooking: Put wild ginseng and water in a stainless steel pot, boil it over high heat, and then boil it over low heat for 11 hours.

[0030] (3) Filtration: Filter out wild ginseng residues at a water temperature of 42°C.

[0031] (4) Seasoning: Add 120g of xylitol to the boiled ginseng water and mix well to get "ginseng soup".

[0032] (5) Filling: Finely filter the ginseng soup (if the volume is insufficient, fill it up with boiling water), pasteurize it, and fill it into the finished product "ginseng soup". ...

Embodiment 3

[0034] A preparation method of ginseng soup, which is mainly prepared from the following raw materials (by mass percentage): 7.0% (140g) of red ginseng, 5.0% (100g) of xylitol, and 88% (1760g) of water.

[0035] Its preparation method is as follows:

[0036] (1) Raw material preparation: Red ginseng is coarsely powdered to obtain coarse grains with a maximum diameter of 5 mm, and set aside; 100g of xylitol and 1760g of drinking water are set aside.

[0037] (2) Cooking: Put the red ginseng and water in a stainless steel pot, boil it over high heat, and then boil it over low heat for 10 hours and 30 minutes.

[0038] (3) Filtration: Filter out the red ginseng residue at a water temperature of 41°C.

[0039] (4) Seasoning: Add 100g of xylitol to the boiled ginseng water and mix well to get "ginseng soup".

[0040] (5) Filling: Finely filter the ginseng soup (if the volume is insufficient, fill it up with boiling water), pasteurize it, and fill it into the finished product "gin...

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Abstract

The invention relates to a preparation method of ginseng soup. The ginseng soup is mainly prepared from the following raw materials by mass percentage: 3-10% of dry ginseng, 5-8% of xylitol, and 82-92% of water. According to the present invention, the content of rare saponins in ginseng can be significantly increased by the preparation method of the ginseng soup, and the ginseng soup has the effects of improving human immunity, anti-tumor, anti-inflammatory, anti-virus, etc., and is particularly superior to other ginseng preparations in improving immunity. The preparation method of the invention is simple, and the ginseng soup is rich in nutrition and has high healthcare function. The problems that ginseng foods on the market are mainly composed of native saponins and few rare ginseng monomer saponins such as Rg3, Rh2, Rg5, etc., and the healthcare function is single, are solved.

Description

technical field [0001] The invention relates to the technical field of preparation of traditional Chinese medicine decoction, namely a preparation method of ginseng decoction. Background technique [0002] Ginseng ( Panax ginseng C.A.Mey) is the dried root of Araliaceae ginseng. It is warm in nature, sweet in taste and slightly bitter. It is a perennial herb. It is known as the "King of Herbs". Ginseng has a variety of nutrients and biologically active substances necessary for the human body, including ginsenosides, polysaccharides, volatile oils, amino acids, polypeptides, proteins, organic acids, alkaloids, flavonoids, lignin and other chemical components. Protect the cardiovascular and cerebrovascular system, protect the nervous system, reduce liver damage, anti-virus, enhance the body's immunity, lower blood sugar, anti-oxidation, anti-aging and other effects. The ginseng active ingredients mentioned in current research reports mostly refer to the primary ginseng mono...

Claims

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Application Information

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IPC IPC(8): A23L23/00A23L33/105
CPCA23L23/00A23L33/105A23V2002/00A23V2250/2124A23V2200/324A23V2200/308A23V2200/31A23V2200/30A23V2250/6422
Inventor 曹志强徐芳菲李蕾
Owner 吉林人参研究院
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