CN101803734A - Method for preparing puffing ginseng grains - Google Patents
Method for preparing puffing ginseng grains Download PDFInfo
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- CN101803734A CN101803734A CN201010151753A CN201010151753A CN101803734A CN 101803734 A CN101803734 A CN 101803734A CN 201010151753 A CN201010151753 A CN 201010151753A CN 201010151753 A CN201010151753 A CN 201010151753A CN 101803734 A CN101803734 A CN 101803734A
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- ginseng
- puffing
- grains
- ginseng grains
- airflow
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Abstract
The invention discloses a method for preparing puffing ginseng grains, which comprises the following steps of: processing ginseng to form ginseng grains, wherein the moisture content is between 12 and 20 percent; and performing airflow puffing by adopting a method of decompression vacuum-airflow puffing-decompression vacuum, namely putting the ginseng grains into an airflow puffing tank with a preheating temperature of between 40 and 60 DEG C, performing vacuumization at first and then heating the airflow puffing tank, wherein the pressure is between -0.75 to +0.75 MPa, the temperature is between 85 and 120 DEG C and the puffing time is between 5 and 6 minutes; and taking the ginseng grains out after the puffing is completed and cooling the ginseng grains. The method has the advantages of small pressure, low temperature and short time during puffing, high leaching rates of active ingredients of the ginseng, high leaching speed, along with the fragrance, odor and taste which are inherent in the ginseng and the like.
Description
Technical field
The present invention relates to a kind of preparing puffing ginseng grains.
Technical background
Genseng is as health food, and the common employing of eating method is infused water and drunk.Because its quality is hard, organizes the formation of barrier, water is difficult to penetrate its tissue, thereby the dissolution velocity of effective ingredient is slow, and required time is longer.In order to reach the purpose that the effective ingredient leaching velocity is fast, leaching rate is high, developed the ginseng granules that utilizes expanded principle to make on the market, as the preparation method of ginseng granules that number of patent application provided, though technology is advanced, method is simple, but its defective is obvious, and promptly heating-up temperature is too high, bulking pressure is excessive, expanded overlong time.Above-mentioned defective is easy to cause the effective ingredient in the genseng destroyed and directly influence the quality of product.
Summary of the invention
The objective of the invention is that heating-up temperature is too high in the above-mentioned prior art, bulking pressure is excessive in order to solve, expanded overlong time and cause the product quality problem that effective ingredient is destroyed, mouthfeel is poor, color and luster is bad and a kind of technology advanced person is provided, genseng effective ingredient leaching rate height, leaching velocity is fast, easily the preparing puffing ginseng grains that absorbs.
For achieving the above object, technical solution of the present invention is:
A kind of preparing puffing ginseng grains is characterized in that comprising the following steps:
Processed ginseng provides ginseng grains, and moisture is 12%～20%;
Airflow puffing: adopt reduced vacuum-airflow puffing-reduced vacuum method, above-mentioned ginseng grains is inserted in 40 ℃～60 ℃ preheated gas flow Bulking tanks, wherein airflow puffing jar preheat temperature is preferably 50 ℃, heat after elder generation's vacuum, pressure-0.75MPa～+ 0.75MPa, temperature is 85 ℃～120 ℃, the expanded time is 5～6 minutes, the expanded taking-up that finishes, cooling.
Puffing ginseng grains of the present invention directly soaks with warm boiling water, because particle is loose, and the dissolving and infuse water 3～4 times and drink rapidly of the effective ingredient of puffing ginseng grains, the ginseng grains that has expanded is at last directly being chewed and is being eaten or fresh milk aims at and drinks.Ginseng grains also can be used as the production body-building of prescription back, brain tonic grain products such as raw material and L-theanine, Taurine, vitamins.
The present invention compares the advantage that has with the expanded ginseng granules of prior art: when temperature was low, expanded when pressure was little, expanded when expanded the time short, genseng effective ingredient leaching rate height, leaching velocity are fast, have advantages such as the intrinsic perfume (or spice) of genseng, gas, flavor.
The specific embodiment
Processed ginseng, provide ginseng grains: select the above raw material ginseng of life in 4 years for use, here the raw material ginseng that refers to can be korean ginseng, Korean red ginseng or American Ginseng, remove diseased region and foreign matter, 105 ℃ of dryings, pulverize, sieve, obtain the ginseng grains between 20 orders～40 orders, moisture is controlled between 12%～20%;
Airflow puffing: above-mentioned ginseng grains is inserted in 40 ℃～60 ℃ preheated gas flow Bulking tanks, wherein airflow puffing jar preheat temperature is preferably 50 ℃, vacuumize with vavuum pump before the heating, vacuum in the Bulking tank reaches-stops to vacuumize during 0.75MPa, the limit heating edge is along intersecting rotation counterclockwise, a jar internal pressure is progressively risen to+0.75MPa, when reaching 85 ℃～90 ℃, temperature in the jar stops heating and rotation repeatedly, when rising to 120 ℃～125 ℃, temperature opens the pressure-reducing valve between Bulking tank and the vacuum tank (preliminary election vacuumizes) rapidly, because the moment step-down of Bulking tank internal pressure makes the flash distillation of ginseng grains internal moisture, cause the ginseng grains surface to form uniform alveolate texture.Whole process only needs 5～6 minutes.Open jar the back and connect expanded intact ginseng grains with stainless steel disc and stir evenly repeatedly, temperature reaches normal temperature fast, qualified after testing back packing.
The quality evaluation of puffing ginseng grains:
Leaching rate and effective component content variation for clear and definite puffing ginseng grains, the spy has made leaching rate, panaxoside A, Re, Rb1 content check experiment (the HPLC method of expanded preceding ginseng grains and expanded back ginseng grains, adopt 2009 editions NF detection methods), result such as following table:
The leaching rate of expanded front and back ginseng grains and Rg1, Re, Rb1 assay
The leaching rate of expanded front and back ginseng grains is in a ratio of 1.2: 16.
Claims (3)
1. a preparing puffing ginseng grains is characterized in that comprising the following steps:
Processed ginseng provides ginseng grains, and moisture is 12%～20%;
Airflow puffing: adopt reduced vacuum-airflow puffing-reduced vacuum method, above-mentioned ginseng grains is inserted in 40 ℃～60 ℃ preheated gas flow Bulking tanks, heat after elder generation's reduced vacuum, pressure-0.75MPa～+ 0.75MPa, temperature is 85 ℃～120 ℃, the expanded time is 5～6 minutes, the expanded taking-up that finishes of reduced vacuum then, cooling.
2. a kind of preparation method of ginseng granules according to claim 1 is characterized in that described airflow puffing jar preheat temperature is 50 ℃.
3. a kind of preparation method of ginseng granules according to claim 1 is characterized in that described genseng is Korean red ginseng, korean ginseng or American Ginseng.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010151753A CN101803734A (en) | 2010-04-21 | 2010-04-21 | Method for preparing puffing ginseng grains |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010151753A CN101803734A (en) | 2010-04-21 | 2010-04-21 | Method for preparing puffing ginseng grains |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101803734A true CN101803734A (en) | 2010-08-18 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201010151753A Pending CN101803734A (en) | 2010-04-21 | 2010-04-21 | Method for preparing puffing ginseng grains |
Country Status (1)
| Country | Link |
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| CN (1) | CN101803734A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102150846A (en) * | 2011-01-06 | 2011-08-17 | 延边檀君生物科技有限公司 | Low-temperature expansion process for ginseng and red ginseng |
| CN103907854A (en) * | 2014-04-27 | 2014-07-09 | 吉林大学 | Ginseng nourishing type extruded and puffed food and production process thereof |
| CN104432011A (en) * | 2013-09-16 | 2015-03-25 | 江苏天润本草生命科技有限公司 | Method for processing puffed dendrobe |
| CN104643081A (en) * | 2015-02-16 | 2015-05-27 | 江苏楷益智能科技有限公司 | Processing method for ginseng oral tablet |
| CN105077548A (en) * | 2015-08-07 | 2015-11-25 | 吉林工商学院 | Pressure-difference puffing technology for ginseng |
| CN105962094A (en) * | 2016-06-06 | 2016-09-28 | 徐宝军 | Ginseng extrusion food and preparing method thereof |
| CN106260893A (en) * | 2015-05-12 | 2017-01-04 | 孙多明 | A kind of edible Fructus Nitraria schoberi |
| CN110022695A (en) * | 2016-10-05 | 2019-07-16 | 健康均衡株式会社 | Pass through the method for the extruding ginseng that pretreatment preparation function and palatability improve |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1082899A (en) * | 1992-07-15 | 1994-03-02 | 杨万祺 | The manufacture method of Radix Ginseng varicosity microgranule electuary |
| CN101518333A (en) * | 2009-03-30 | 2009-09-02 | 长白高丽参业（珲春）有限公司 | Preparation method of ginseng granules |
-
2010
- 2010-04-21 CN CN201010151753A patent/CN101803734A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1082899A (en) * | 1992-07-15 | 1994-03-02 | 杨万祺 | The manufacture method of Radix Ginseng varicosity microgranule electuary |
| CN101518333A (en) * | 2009-03-30 | 2009-09-02 | 长白高丽参业（珲春）有限公司 | Preparation method of ginseng granules |
Non-Patent Citations (3)
| Title |
|---|
| 《中国果菜》 20020430 石启龙等 真空低温膨化技术简介 28 , 第4期 * |
| 《山东食品科技》 20000630 石启龙等 气流膨化果蔬脆片生产中存在的问题及对策 28-29 , 第6期 * |
| 《食品科技》 20080731 刘谋泉等 气流膨化菠萝脆片的工艺研究 71-74 1-3 , 第7期 * |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102150846A (en) * | 2011-01-06 | 2011-08-17 | 延边檀君生物科技有限公司 | Low-temperature expansion process for ginseng and red ginseng |
| CN104432011A (en) * | 2013-09-16 | 2015-03-25 | 江苏天润本草生命科技有限公司 | Method for processing puffed dendrobe |
| CN103907854A (en) * | 2014-04-27 | 2014-07-09 | 吉林大学 | Ginseng nourishing type extruded and puffed food and production process thereof |
| CN103907854B (en) * | 2014-04-27 | 2015-11-11 | 吉林大学 | A kind of ginseng tonic extrusion and puffing food and manufacture craft thereof |
| CN104643081A (en) * | 2015-02-16 | 2015-05-27 | 江苏楷益智能科技有限公司 | Processing method for ginseng oral tablet |
| CN106260893A (en) * | 2015-05-12 | 2017-01-04 | 孙多明 | A kind of edible Fructus Nitraria schoberi |
| CN105077548A (en) * | 2015-08-07 | 2015-11-25 | 吉林工商学院 | Pressure-difference puffing technology for ginseng |
| CN105962094A (en) * | 2016-06-06 | 2016-09-28 | 徐宝军 | Ginseng extrusion food and preparing method thereof |
| CN110022695A (en) * | 2016-10-05 | 2019-07-16 | 健康均衡株式会社 | Pass through the method for the extruding ginseng that pretreatment preparation function and palatability improve |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20100818 |