CN120531802A - A novel single ginseng soup and its preparation method - Google Patents

A novel single ginseng soup and its preparation method

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Publication number
CN120531802A
CN120531802A CN202510942615.4A CN202510942615A CN120531802A CN 120531802 A CN120531802 A CN 120531802A CN 202510942615 A CN202510942615 A CN 202510942615A CN 120531802 A CN120531802 A CN 120531802A
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extraction
ginseng
temperature
soup
radix
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张福逊
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Liaoning Litaomei Biotechnology Co ltd
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Liaoning Litaomei Biotechnology Co ltd
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Abstract

本发明公开了一种新型独参汤及其制备方法，选用优质的干人参，去除杂质并切片，保持人参的完整性和有效成分，将人参切片与新鲜枸杞、红枣等辅助材料一起清洗干净，采用低温水提取技术，使用水温控制在40℃至60℃之间，进行浸泡提取，提取时间为4至6小时，通过持续低温提取过程最大限度保留人参的有效成分如人参皂苷、氨基酸等。通过采用低温水提取和超临界CO2萃取相结合的方式，有效避免了传统高温炖煮过程中对人参有效成分的损害。特别是人参皂苷、氨基酸和天然多糖等重要营养成分在低温条件下能够得到更好的保留和浓缩，从而提高了独参汤的保健效果，超临界CO2萃取技术相比传统的热水提取方法，具有更高的提取效率。The present invention discloses a novel single ginseng soup and a preparation method thereof. High-quality dried ginseng is selected, impurities are removed, and the ginseng is sliced to maintain the integrity and effective ingredients of the ginseng. The ginseng slices are cleaned together with auxiliary materials such as fresh wolfberries and red dates. Low-temperature water extraction technology is used, and the water temperature is controlled between 40°C and 60°C for soaking extraction. The extraction time is 4 to 6 hours. The effective ingredients of ginseng, such as ginsenosides and amino acids, are retained to the maximum extent through the continuous low-temperature extraction process. By combining low-temperature water extraction with supercritical CO2 extraction, the damage to the effective ingredients of ginseng during the traditional high-temperature stewing process is effectively avoided. In particular, important nutrients such as ginsenosides, amino acids, and natural polysaccharides can be better retained and concentrated under low-temperature conditions, thereby improving the health benefits of the single ginseng soup. Supercritical CO2 extraction technology has higher extraction efficiency than traditional hot water extraction methods.

Description

Novel radix ginseng alone soup and preparation method thereof
Technical Field
The invention relates to the technical field of health-care food processing, in particular to a novel radix ginseng alone soup and a preparation method thereof.
Background
The ginseng soup is a traditional soup with the main raw material of ginseng and the health-care effects of nourishing and building body, regulating immunity, improving physical strength and the like. The preparation method generally comprises selecting high-quality Ginseng radix, removing impurities, slicing, adding Ginseng radix slice and appropriate amount of water, stewing with slow fire for 3-4 hr to extract effective components such as ginsenoside and amino acid. In the stewing process, the heating time is controlled at a low temperature state, so that the nutritional ingredients in the ginseng are prevented from being damaged by the excessive temperature. Finally, filtering the residue to obtain concentrated soup, and adding appropriate amount of flavoring agent such as fructus Lycii and fructus Jujubae according to personal taste to further enhance taste and nutritive value. The radix scrophulariae decoction is suitable for long-term drinking due to its mild nourishing effect, and has remarkable health care effect especially for people with weak constitution and low immunity.
In the prior art, the radix ginseng alone soup and the preparation method thereof have the following defects that the nutrition components are lost, and the effective components in part of ginseng, such as ginsenoside, amino acid and the like, are possibly damaged or lost due to long-time heating at high temperature in the traditional stewing process, so that the health care effect of the soup is reduced. Especially, the long-time boiling is easy to cause a great deal of water-soluble components in the ginseng to be lost, the quality of products is affected, the extraction efficiency is low, the efficiency of extracting the effective components of the ginseng by the traditional stewing method is low, the extraction time is long, the energy consumption is high, and the preparation process is complicated. The concentration and quality of the extracting solution are difficult to control, so that the quality of each batch of products is unstable, and the taste is poor, wherein the traditional ginseng soup is bitter and astringent, and the taste of ginseng is heavy and is not easy to be accepted by masses. Although wolfberry fruit, red date and other seasonings can be added, the taste cannot be thoroughly improved, and especially for some consumers with relatively sensitive bitter taste, the drinking experience is poor, the quality guarantee period is short, and the traditional radix ginseng alone soup is easy to be polluted by bacteria or fungi due to no effective fresh-keeping treatment, so that the quality guarantee period of the product is short, and the storage condition requirement is high. The product is easy to deteriorate, especially in a high-temperature or humid environment, has complicated production process and high cost, the traditional stewing and boiling process needs long-time manual operation in the existing preparation method, has higher requirements on heat, temperature and the like, has complicated production process, long working time and low production efficiency, causes higher production cost and is difficult to realize large-scale industrialized production, and is difficult to absorb, and the traditional stewing and boiling process can extract effective components of the ginseng, but the components possibly exist in a macromolecular form, so that the human body has lower absorption and utilization efficiency and cannot achieve the optimal health care effect.
Therefore, we propose a novel radix ginseng alone soup and a preparation method thereof.
Disclosure of Invention
In order to achieve the aim, the invention provides the following technical scheme that the novel radix ginseng alone soup and the preparation method thereof comprise the following steps:
s1, raw material selection and treatment
Selecting high-quality dry ginseng, removing impurities, slicing, and keeping the integrity and active ingredients of ginseng;
the ginseng slices are cleaned together with auxiliary materials such as fresh medlar, red dates and the like.
S2, low-temperature extraction:
soaking and extracting by adopting a low-temperature water extraction technology, wherein the water temperature is controlled to be between 40 and 60 ℃;
the extraction time is 4-6 hours, and the effective components (such as ginsenoside, amino acid, etc.) of Ginseng radix are retained to the maximum extent by continuous low temperature extraction process.
S3, supercritical CO 2 extraction:
Extracting high-efficiency components such as ginsenoside, amino acid, polysaccharide, etc. from Ginseng radix extract by supercritical CO 2 extraction technology;
The extraction temperature is 35-45 ℃, the pressure is 20-30 MPa, and the extraction time is 1-2 hours, so that the extraction efficiency of the active ingredients is improved.
S4, refining and seasoning:
Filtering the extracted liquid to remove impurities and precipitates;
proper amounts of natural auxiliary materials such as medlar, red date, honey and the like are added according to the requirements for seasoning, so that the taste is improved and the nourishing effect is enhanced.
S5, concentrating and packaging:
concentrating the extract at low temperature to ensure stable concentration and quality of the soup;
and packaging the final soup by using a vacuum packaging technology, and adopting a moisture-proof and oxidation-proof packaging material to ensure that the product is kept fresh in the storage process.
Preferably, the low temperature extraction process is performed with water temperature controlled between 40 deg.C and 60 deg.C, and the extraction time is prolonged to ensure that the active ingredients in Ginseng radix are fully retained.
Preferably, the supercritical CO 2 extraction technology is adopted, so that the problem of degradation of effective components possibly caused by a traditional heating extraction method is avoided through low-temperature high-pressure extraction, and the extraction efficiency is improved.
Preferably, the main components in the ginseng soup comprise ginsenoside, amino acid, natural polysaccharide, vitamin E, wolfberry polysaccharide, red date and the like, so that the ginseng soup is effective in enhancing immunity, nourishing qi and blood, improving physical strength and resisting fatigue.
Compared with the prior art, the invention provides a novel single ginseng soup and a preparation method thereof, and the novel single ginseng soup has the following beneficial effects:
1. The novel radix Ginseng soup and the preparation method thereof effectively avoid the damage to the effective components of radix Ginseng in the traditional high temperature stewing process by adopting a mode of combining low temperature water extraction and supercritical CO 2 extraction. Particularly, important nutritional ingredients such as ginsenoside, amino acid and natural polysaccharide can be better reserved and concentrated under the low-temperature condition, so that the health-care effect of the radix-ginseng soup is improved, compared with the traditional hot water extraction method, the supercritical CO 2 extraction technology has higher extraction efficiency, more effective ingredients of the ginseng can be extracted in a shorter time, meanwhile, the degradation and loss of the ingredients caused by high temperature are avoided, and the stable quality of the soup is ensured.
2. The novel radix Ginseng Rubra soup and the preparation method thereof can effectively improve the taste of radix Ginseng alone soup and reduce bitter and astringent feeling by adding natural auxiliary materials (such as fructus Lycii, fructus Jujubae, etc.) for flavoring, so that the soup is more suitable for popular taste. Meanwhile, the auxiliary materials can also improve the nutritive value of the soup, so that the soup is more nourishing and balanced, and the vacuum packaging and dampproof and oxidation-proof packaging materials are adopted, so that the condition that the radix ginseng alone soup is not easy to be affected with damp, oxidized or deteriorated in the storage and transportation processes is ensured, and the quality guarantee period of the product is greatly prolonged. In addition, the low-temperature concentration technology ensures that the soup can still keep higher nutrient components after being concentrated.
3. According to the novel ginseng soup and the preparation method thereof, through the preparation method, the nutrition retention and the taste of the ginseng soup are improved, the complicated process in the traditional preparation process is simplified, the production efficiency is high, the ginseng soup is suitable for large-scale industrial production, the production cost is reduced, and due to the adoption of modernization processes such as low-temperature extraction, supercritical CO 2 extraction and the like, the ginseng soup produced by the invention can retain the health-preserving components of ginseng to the greatest extent, and is suitable for people with various weak constitutions, low immunity and needs to be nourished and health-preserving, and is especially suitable for long-term health-care drinking.
Detailed Description
The following description of the technical solutions in the embodiments of the present invention will be clear and complete, and it is obvious that the described embodiments are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Examples
Novel radix ginseng alone soup and preparation method thereof
A novel radix scrophulariae soup and its preparation method comprise the following steps:
s1, raw material selection and treatment
Selecting high-quality dry ginseng, removing impurities, slicing, and keeping the integrity and active ingredients of ginseng;
the ginseng slices are cleaned together with auxiliary materials such as fresh medlar, red dates and the like.
S2, low-temperature extraction:
soaking and extracting by adopting a low-temperature water extraction technology, wherein the water temperature is controlled to be between 40 and 60 ℃;
the extraction time is 4-6 hours, and the effective components (such as ginsenoside, amino acid, etc.) of Ginseng radix are retained to the maximum extent by continuous low temperature extraction process.
S3, supercritical CO 2 extraction:
Extracting high-efficiency components such as ginsenoside, amino acid, polysaccharide, etc. from Ginseng radix extract by supercritical CO 2 extraction technology;
The extraction temperature is 35-45 ℃, the pressure is 20-30 MPa, and the extraction time is 1-2 hours, so that the extraction efficiency of the active ingredients is improved.
S4, refining and seasoning:
Filtering the extracted liquid to remove impurities and precipitates;
proper amounts of natural auxiliary materials such as medlar, red date, honey and the like are added according to the requirements for seasoning, so that the taste is improved and the nourishing effect is enhanced.
S5, concentrating and packaging:
concentrating the extract at low temperature to ensure stable concentration and quality of the soup;
and packaging the final soup by using a vacuum packaging technology, and adopting a moisture-proof and oxidation-proof packaging material to ensure that the product is kept fresh in the storage process.
Specifically, the low-temperature extraction process is adopted, the water temperature is controlled between 40 ℃ and 60 ℃, and the active ingredients in the ginseng are ensured to be fully reserved by prolonging the extraction time.
Specifically, the supercritical CO 2 extraction technology adopted avoids the degradation problem of effective components possibly caused by the traditional heating extraction method through low-temperature high-pressure extraction, and improves the extraction efficiency.
Specifically, the main components in the radix ginseng rubra soup comprise ginsenoside, amino acid, natural polysaccharide, vitamin E, medlar polysaccharide, red date and the like, so that the radix ginseng rubra soup is effective in enhancing immunity, nourishing qi and blood, improving physical strength and resisting fatigue.
According to the technical scheme, the method and the device have the advantages that the damage to the effective components of the ginseng in the traditional high-temperature stewing process is effectively avoided by adopting a mode of combining low-temperature water extraction and supercritical CO 2 extraction. Particularly, important nutritional ingredients such as ginsenoside, amino acid and natural polysaccharide can be better reserved and concentrated under the low-temperature condition, so that the health-care effect of the radix-ginseng soup is improved, compared with the traditional hot water extraction method, the supercritical CO 2 extraction technology has higher extraction efficiency, more effective ingredients of the ginseng can be extracted in a shorter time, meanwhile, the degradation and loss of the ingredients at high temperature are avoided, the quality stability of the soup is ensured, the taste of the radix-ginseng soup can be effectively improved, the bitter and astringent feeling is reduced, and the radix-ginseng soup is more suitable for the taste of the masses by adding natural auxiliary materials (such as medlar, red dates and the like) for seasoning. Meanwhile, the auxiliary materials can also improve the nutritive value of the soup, so that the soup is more nourishing and balanced, and the vacuum packaging and dampproof and oxidation-proof packaging materials are adopted, so that the condition that the radix ginseng alone soup is not easy to be affected with damp, oxidized or deteriorated in the storage and transportation processes is ensured, and the quality guarantee period of the product is greatly prolonged. In addition, the low-temperature concentration technology ensures that the soup can still keep higher nutrient components after concentration, through the preparation method, not only the nutrient retention and the taste of the ginseng soup are improved, but also the complicated process in the traditional preparation process is simplified, the production efficiency is higher, the ginseng soup is suitable for large-scale industrial production, and the production cost is reduced.
1. Raw material selection and treatment
The ginseng is selected by first selecting ginseng of 4 to 6 years old and excellent quality. Ensuring that the ginseng has no mildew and pollution and the root is complete. Cleaning surface soil and impurities with clear water, and slicing Ginseng radix to facilitate extraction.
Selecting and treating auxiliary materials, namely selecting fresh Chinese wolfberry and red dates, removing impurities on the Chinese wolfberry, and cutting the red dates into slices. All auxiliary materials are cleaned, so that the sanitation standard is ensured.
2. Low temperature extraction
Placing sliced Ginseng radix, fructus Lycii and fructus Jujubae together into an extraction container, adding appropriate amount of water (about 10 times of Ginseng radix weight), and ensuring water content to cover all raw materials.
The low-temperature extraction technology is adopted, the extraction temperature is set to be 50 ℃, and the soaking time is set to be 4 hours. The extraction is carried out at this temperature, so that the effective components (such as ginsenoside, amino acid, etc.) in Ginseng radix can be retained to the maximum extent, and the destruction of beneficial components therein at high temperature can be avoided.
The extraction process adopts a continuous circulation soaking mode, and stirring is carried out once per hour so as to ensure the uniformity of the extracting solution.
After the extraction is completed, the liquid is separated from impurities (such as residual solid particles) by using a filter screen, and a clear extract is obtained.
3. Supercritical CO 2 extraction
And (3) performing supercritical CO 2 extraction treatment on the filtered extracting solution. The extract was placed in a supercritical CO 2 extraction unit and set at 40℃under 25MPa for 1 hour.
Under the condition, the CO 2 can be used as a solvent to efficiently extract active ingredients such as ginsenoside, amino acid, polysaccharide and the like in the ginseng. The extraction process ensures maximum retention of these components and avoids degradation of the components that may result from conventional heating methods.
After extraction, the active ingredient dissolved in CO 2 is separated and recovered to obtain a concentrated concentrate.
4. Refining and seasoning
Refining the extracted essence by a filtering device to remove residual impurities and sediments.
According to the taste requirement, adding proper amount of adjuvant such as fructus Lycii and fructus Jujubae, adding proper amount of Mel for flavoring, and adjusting taste of the soup to make it smoother and sweeter, and simultaneously increasing nourishing effect.
After seasoning is completed, the soup is concentrated by using a low-temperature concentration device. The temperature is controlled below 50 ℃ in the concentration process so as to avoid damaging the active ingredients by high temperature. The concentrated soup should have rich nourishing taste, and maintain high concentration of nutritional ingredients.
5. Concentrating and packaging
The concentrated soup is transferred to a packaging area for filling. And the soup is packaged by using a vacuum filling machine, and the packaging container is ensured to be sealed well, so that air and moisture infiltration is avoided.
The packaging material with high quality is adopted for packaging, so that the product is not affected by moisture and oxidation in the transportation and storage processes.
After packaging, the product is sterilized, so that the soup is prevented from being polluted by microorganisms, and the shelf life of the soup is prolonged. The treatment temperature is controlled below 85 ℃ to avoid component loss caused by high temperature.
6. Product storage and shelf life
The packaged radix scrophulariae soup is required to be stored in a dry and cool environment, so that direct sunlight and high temperature and humidity are avoided, and the quality and the nutrition components of the product are ensured to be stable.
The radix Ginseng Rubra soup prepared by the method has long shelf life, can be stored for more than 6 months, and has unchanged nutrition and taste.
7. End product
The finally obtained novel radix scrophulariae soup is a strong and nourishing liquid drink, and has strong health care effect. The product is rich in ginsenoside, amino acid, natural polysaccharide, vitamin E, etc., and can help to enhance immunity, invigorate qi, nourish blood, improve physical strength and anti-fatigue capability. Due to the adoption of modern technologies such as low-temperature extraction, supercritical CO 2 extraction and the like, the ginseng soup retains the optimal nutritional ingredients of ginseng, has smooth and sweet taste, and is suitable for long-term health care drinking.
Although embodiments of the present invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made therein without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.

Claims (4)

1. A novel radix ginseng alone soup and a preparation method thereof are characterized by comprising the following steps:
s1, raw material selection and treatment
Selecting high-quality dry ginseng, removing impurities, slicing, and keeping the integrity and active ingredients of ginseng;
the ginseng slices are cleaned together with auxiliary materials such as fresh medlar, red dates and the like.
S2, low-temperature extraction:
soaking and extracting by adopting a low-temperature water extraction technology, wherein the water temperature is controlled to be between 40 and 60 ℃;
the extraction time is 4-6 hours, and the effective components (such as ginsenoside, amino acid, etc.) of Ginseng radix are retained to the maximum extent by continuous low temperature extraction process.
S3, supercritical CO 2 extraction:
Extracting high-efficiency components such as ginsenoside, amino acid, polysaccharide, etc. from Ginseng radix extract by supercritical CO 2 extraction technology;
The extraction temperature is 35-45 ℃, the pressure is 20-30 MPa, and the extraction time is 1-2 hours, so that the extraction efficiency of the active ingredients is improved.
S4, refining and seasoning:
Filtering the extracted liquid to remove impurities and precipitates;
proper amounts of natural auxiliary materials such as medlar, red date, honey and the like are added according to the requirements for seasoning, so that the taste is improved and the nourishing effect is enhanced.
S5, concentrating and packaging:
concentrating the extract at low temperature to ensure stable concentration and quality of the soup;
and packaging the final soup by using a vacuum packaging technology, and adopting a moisture-proof and oxidation-proof packaging material to ensure that the product is kept fresh in the storage process.
2. The novel radix Ginseng soup and its preparation method according to claim 1, wherein the low temperature extraction process is controlled to water temperature of 40-60deg.C, and the extraction time is prolonged to ensure that active ingredients in radix Ginseng are fully retained.
3. The novel radix scrophulariae decoction and the preparation method thereof according to claim 1 are characterized in that the supercritical CO 2 extraction technology is adopted, so that the problem of degradation of active ingredients possibly caused by a traditional heating extraction method is avoided, and meanwhile, the extraction efficiency is improved.
4. The novel radix scrophulariae decoction as claimed in claim 1, wherein the radix Ginseng decoction comprises ginsenoside, amino acid, natural polysaccharide, vitamin E, lycium barbarum polysaccharide, fructus Jujubae, etc., and is effective in enhancing immunity, nourishing qi and blood, improving physical strength and relieving fatigue.
CN202510942615.4A 2025-07-09 2025-07-09 A novel single ginseng soup and its preparation method Pending CN120531802A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN120938014A (en) * 2025-09-26 2025-11-14 纯元健康科技(广东)有限公司 A Red Ginseng Yeast Peptide Donkey-hide Gelatin Rose Beverage and Its Preparation Process

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN120938014A (en) * 2025-09-26 2025-11-14 纯元健康科技(广东)有限公司 A Red Ginseng Yeast Peptide Donkey-hide Gelatin Rose Beverage and Its Preparation Process

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