CN1194104A - Ginseng jam and its producing method - Google Patents

Abstract

Ginseng jam is produced by using fresh ginseng or ginseng fruit 10-20%, date 10-20%, honey 30-55% and white sugar 15-40% as material. It has the whole components of fresh ginseng maintained and it is delicious, healthy and safe. It is one ideal health article for the aged, people in convalescence, and those working in special conditions, such as very cold and oxygen lacking area, very strenuous mental and physical labour, etc.

Description

Ginseng jam and manufacture method thereof

The present invention relates to a kind of ginseng health product.

Ginseng oral liquid that volume of production and marketing is bigger in the ginseng health product and ginseng tea processing at present,

Owing to, only having kept the water soluble ingredient of genseng, being removed as non-water soluble impurity and have the active ingredients such as panaxan of regulating immunologic function and active anticancer, thereby having reduced the health-care efficacy of genseng through extract handling.Raw material ginsengs such as white ginseng, red ginseng, freeze-drying ginseng and freshness-keeping ginseng are difficult for again directly taking, in addition, the preserved sliced ginseng product of newly having opened in recent years, though have flavoring characteristics easily, but be subjected to the restriction of commodity form and supplementary material proportion of composing, mouthfeel and effect still can not reach the degree of consumer satisfaction, and the piece rate of raw material ginseng section only be 50-70%, more than the tailing and reduced commodity value.

The purpose of this invention is to provide and a kind ofly can make full use of the ginseng raw material, reduce the composition loss, and can select by rational prescription, to satisfy the ginseng health product novel form of multiple mouthfeel and special health care needs, make ginseng health product conveniently and on the tonic reach more perfect unification at delicious food.Invention is achieved in that

The water-insoluble panaxan of genseng contained 2%, be the pectin that a kind of master contains galacturonic acid, it is not only the active ingredient of genseng, it simultaneously also is the gel of processing jam, select rational supplementary material proportioning,, so not only can avoid the pectin loss of active ingredients genseng making beating and the abundant stirring and evenly mixing of auxiliary material, can give full play to the gelatification of its pectin composition again, make the gel sauce body of lasting stability structure.Specific practice is with 10-20% fresh ginseng (or panax ginseng fruit), 10-20% date (or matrimony vine), 30-55% honey and 15-40% white sugar etc. are raw and auxiliary material, genseng, date etc. is scrubbed → softened → pull an oar → condiment → vacuum concentrates → embedding → sterilization → packing series of process process makes ginseng jam.When this technical process raw material is used panax ginseng fruit, adopted the fresh fruit pulping process, method is that the fresh gen-seng fruit who will clean directly uses jet-air rice polisher slurrying without boiling soft, and this method was than the manual seed method speed of rubbing with the hands was fast in the past, and quality is good, a pulping.And the breeding vigor that can keep joining seed is not destroyed.At once with white sugar infusion semi-finished product for standby, during with the polybag embedding, adopt 4000-5000 atmospheric pressure normal temperature process for sterilizing after the slurrying, make thermo-labile active ingredient such as vitamin exempt from failure loss.

Combining between health care in recent years and the food and drink is subjected to people day by day and payes attention to, the preserved sliced ginseng and the freshness-keeping ginseng of China recent years exploitation, as pot foods and herbal cuisine raw material, push the domestic and international market in enormous quantities to, jam always is the raw material comprehensive process product that preserved fruit is produced in China, western-style food is used its seasoning seasoning matter as staple food always, quickening along with growth in the living standard and rhythm, bean-jam bun has become domestic many families breakfast and fast food commonly used, as the instant seasoning product, ginseng jam is more conducive on time quantitatively than other ginseng beverage pot foods that stage continues to take and food nutrition absorbs simultaneously, brings out the best in each other, while and above-mentioned ginseng product are relatively, kept whole active ingredients of genseng, and further improved palatability, made the ratio ginseng health product perfection more in the past in tonic and delicious food unification easily of this product.

In conjunction with the embodiments genseng jam of the present invention and method for production thereof are done to describe in detail:

Prescription:

Fresh ginseng 400g

Date 320g

Honey 1280g

White sugar 400g

Selecting for use of raw and auxiliary material:

1, fresh ginseng makes the goods genseng more than selecting life in 5 years for use, guaranteeing active constituent content, the no particular requirement of ginseng shape size, with make preserved sliced ginseng and other genseng process last tailing also can, rotting with nothing is principle.

2, date is selected the dried jujube that free from insect pests is gone mouldy for use.

3, honey is selected Mel for use, should meet the regulation of " honey sanitary standard " GBn 239-84.

The manufacture technology method:

1, scrub: remove the earth on clean genseng date surface, remove the scar of preventing or cure a disease,

2, softening: water submergence raw material, boil and boil 30 minutes.

3, making beating: with the beater making beating, mesh size is less than 0.5mm.

4, condiment: honey and white sugar are added in the ginseng jujube slurry in proportion, stir.

5, concentrate: the raw material of mixing well is squeezed in the decompression concentration tank, vacuumized discharging when being concentrated into soluble solids and reaching 67-69%.

6, embedding: quantitatively pour into sealing rapidly in polybag or plastic cup, the vial with sauce body quantitative perfusion machine.

7, sterilization: after the polybag embedding, adopt the sterilization of 4000-5000 atmospheric pressure normal temperature; With adopting poach sterilization in 30 minutes after plastic cup and the vial embedding.

The ginseng jam sugar content that present embodiment makes is more than 65%, and it is sweet to distinguish the flavor of, and look pale brown, translucent, smearing property is good, and storage life can reach more than 1 year, is person in middle and old age, after being ill convalescence, special environment condition is following to high and cold anoxic, the health-care good product that the overtired person of brain manual labor is desirable.

Claims (3)

1. one kind integrates natural health-care products nutrient formulation delicious and nourishing healthy.It is characterized in that with 10-20% fresh ginseng (or panax ginseng fruit) 10-20% date (or matrimony vine), 30-50% honey and 15-40% white sugar are the health products ginseng jam that raw material is made.

2. ginseng jam according to claim 1 is characterized in that all adding utilization after the fresh ginseng slurrying, contains the full structural constituent of ginseng, and made product is that a kind of flavor is sweet, and look pale brown, translucent, the natural health nourishing jam that smearing property is good.

3. ginseng jam according to claim 1 when it is characterized in that being raw material with the fruit, adopts pulp-making method of mechanical demucilage, and adopts the normal-temperature superhigh pressure sterilization technology when flexible package.