阅读说明：本技术 一种红参蜜片加工方法 (Red ginseng honey slice processing method ) 是由 朴杰 于 2018-07-03 设计创作，主要内容包括：本申请公开了一种红参蜜片加工方法,包括以下步骤：S1、挑选优质的红参；S2、将所述红参切成大小和厚度均匀的斜片；S3、将切片后的红参软化,所述软化方法包括用浸蜜液循环浸泡3h,浸泡期间间歇性抽真空；S4、加入75℃的蜂蜜,调节浸蜜液的糖度不低于65％,继续浸泡4-6h,浸泡期间间歇性抽真空；S5、烘干浸泡4-6h后的红参,得到红参蜜片。本申请提供的加工方法中,整个工艺温度不超过75℃,避免较高工艺温度对红参和蜂蜜中有效成分的影响,尽可能地保留住红参和蜂蜜的有效成分,同时,间歇性抽真空,便于进行蜜浸,缩短加工时间。(The application discloses a red ginseng honey slice processing method, which comprises the following steps: s1, selecting high-quality red ginseng; s2, cutting the red ginseng into oblique slices with uniform size and thickness; s3, softening the sliced red ginseng, wherein the softening method comprises the steps of circularly soaking the sliced red ginseng for 3 hours by using a honey soaking solution, and intermittently vacuumizing during soaking; s4, adding honey of 75 ℃, adjusting the sugar degree of the honey soaking solution to be not less than 65%, continuing to soak for 4-6h, and intermittently vacuumizing during the soaking period; s5, drying and soaking the red ginseng for 4-6h to obtain the red ginseng honey slice. In the processing method provided by the application, the whole process temperature is not more than 75 ℃, the influence of higher process temperature on effective components in the red ginseng and the honey is avoided, the effective components of the red ginseng and the honey are kept as far as possible, meanwhile, the honey is conveniently soaked by intermittent vacuum pumping, and the processing time is shortened.)

1. The processing method of the red ginseng honey slices is characterized by comprising the following steps:

s1, selecting high-quality red ginseng;

s2, cutting the red ginseng into oblique slices with uniform size and thickness;

s3, softening the sliced red ginseng, wherein the softening method comprises the steps of circularly soaking the sliced red ginseng for 3 hours by using a honey soaking solution, and intermittently vacuumizing during soaking;

s4, adding honey of 75 ℃, adjusting the sugar degree of the honey soaking solution to be not less than 65%, continuing to soak for 4-6h, and intermittently vacuumizing during soaking;

s5, drying and soaking the red ginseng for 4-6h to obtain the red ginseng honey slice.

2. The method as claimed in claim 1, wherein the honey-soaked liquid in S3 comprises purified water and honey, the mass ratio of the purified water to the honey is 6:4, the honey has a sugar degree of 72-75%, and a baume degree of 40-45.

3. The method as claimed in claim 1, wherein the temperature of the honey-soaked solution in S3 is 40 ℃.

4. The method as claimed in claim 1, wherein the temperature of the honey-soaked solution in S4 is 50-55 ℃.

5. The method of claim 1, wherein in S3 and S4, the period of intermittent vacuum pumping is 1h, and the duration of each vacuum pumping is 30 min.

6. The method of claim 1, wherein the sugar content of the red ginseng after soaking for 4-6 hours is 68% -70%.

7. The method of claim 1, wherein said drying comprises air drying at 58-60 ℃ for 8-10 hours.

8. The method as claimed in claim 1, wherein the water content of the honey-sliced red ginseng is 30-45%.

Technical Field

The application relates to the technical field of agricultural product processing, in particular to a red ginseng honey slice processing method.

Background

Ginseng is a traditional Chinese deficiency-tonifying drug, and has the effects of strengthening body resistance, consolidating constitution, and invigorating primordial qi. The traditional deficiency-reinforcing is explained according to the modern pharmacological theory, which substantially improves the functions of each organ and the immunity and the environmental adaptability of the whole body. Modern researches have shown that the pharmacological efficacy and toxicity of processed Ginseng radix Rubri are superior to those of Ginseng radix to a great extent; the honey is used as a medicine for tonifying qi in traditional Chinese medicines, and is used for enhancing the medicine property and harmonizing various medicines in processed medicinal materials and pharmacy; the protein is widely eaten by people in daily life, the average protein content is 0.6 percent, and the protein is rich in amino acid, vitamin, organic acid, a plurality of trace elements, enzymes and flavonoids. The sweet taste of honey just makes up the bitter taste of red ginseng, and the two are organically combined.

The red ginseng honey slice is a ginseng product obtained by purifying red ginseng, slicing, soaking in honey at a certain temperature, re-soaking in a traditional Chinese medicine extracting solution at the same temperature, performing fresh-keeping treatment and packaging. The traditional process needs to soak and soften red ginseng, has long process time (more than 3 days) and needs to be maintained at a higher temperature (more than 90 ℃) for a long time, but the effective components in the red ginseng are decomposed when the temperature exceeds 80 ℃, and the effective components in honey are decomposed when the temperature exceeds 90 ℃, so that the quality of honey slices is influenced.

Disclosure of Invention

The application aims to provide a red ginseng honey slice processing method to solve the problems of long processing time and poor honey slice quality in the conventional red ginseng honey slice processing method.

According to an embodiment of the present application, there is provided a red ginseng honey slice processing method including the steps of:

s1, selecting high-quality red ginseng;

s2, cutting the red ginseng into oblique slices with uniform size and thickness;

s3, softening the sliced red ginseng, wherein the softening method comprises the steps of circularly soaking the sliced red ginseng for 3 hours by using a honey soaking solution, and intermittently vacuumizing during soaking;

s4, adding honey of 75 ℃, adjusting the sugar degree of the honey soaking solution to be not less than 65%, continuing to soak for 4-6h, and intermittently vacuumizing during the soaking period;

s5, drying and soaking the red ginseng for 4-6h to obtain the red ginseng honey slice.

Further, the honey soaking liquid in the S3 comprises purified water and honey, the mass ratio of the purified water to the honey is 6:4, the sugar degree of the honey is 72-75%, and the Baume degree is 40-45.

Further, the temperature of the honey-soaked liquid in S3 is 40 ℃.

Further, the temperature of the honey-soaked liquid in the S4 is 50-55 ℃.

Further, in the above S3 and S4, the period of the intermittent vacuum pumping is 1h, and the duration of each vacuum pumping is 30 min.

Further, the sugar degree of the red ginseng after soaking for 4-6 hours is 68% -70%.

Further, the drying comprises wind drying for 8-10h at 58-60 ℃.

Further, the water content of the red ginseng honey slice is 30-45%.

As can be seen from the above technical solutions, the embodiments of the present application provide a method for processing red ginseng honey slices, including the following steps: s1, selecting high-quality red ginseng; s2, cutting the red ginseng into oblique slices with uniform size and thickness; s3, softening the sliced red ginseng, wherein the softening method comprises the steps of circularly soaking the sliced red ginseng for 3 hours by using a honey soaking solution, and intermittently vacuumizing during soaking; s4, adding honey of 75 ℃, adjusting the sugar degree of the honey soaking solution to be not less than 65%, continuing to soak for 4-6h, and intermittently vacuumizing during the soaking period; s5, drying and soaking the red ginseng for 4-6h to obtain the red ginseng honey slice. In the processing method provided by the application, the whole process temperature is not more than 75 ℃, the influence of higher process temperature on effective components in the red ginseng and the honey is avoided, the effective components of the red ginseng and the honey are kept as far as possible, meanwhile, the honey is conveniently soaked by intermittent vacuum pumping, and the processing time is shortened.

Drawings

In order to more clearly illustrate the embodiments of the present application or the technical solutions in the prior art, the drawings needed to be used in the embodiments will be briefly described below, and it is obvious that the drawings in the following description are only some embodiments of the present application, and it is obvious for those skilled in the art to obtain other drawings without creative efforts.

Fig. 1 is a flowchart illustrating a method for processing honey red ginseng slices according to an embodiment of the present application.

Detailed Description

Referring to fig. 1, an embodiment of the present application provides a method for processing red ginseng honey slices, including the following steps:

step S1, selecting high-quality red ginseng;

selecting Ginseng radix Rubri with high hardness and low water content.

Step S2, cutting the red ginseng into oblique slices with uniform size and thickness;

beveling Ginseng radix Rubri can increase surface area of unit Ginseng radix Rubri honey tablet, increase contact area between Ginseng radix Rubri and Mel, and promote Mel to enter into Ginseng radix Rubri tissue.

Step S3, softening the sliced red ginseng, wherein the softening method comprises the steps of circularly soaking the sliced red ginseng for 3 hours in honey soaking liquid, intermittently vacuumizing during soaking, and controlling the vacuum degree to be-0.04-0.05 (standard atmospheric pressure);

since the cellular tissues of red ginseng are very hard, it is impossible to directly permeate macromolecular components in honey into the tissues of red ginseng by soaking. Therefore, it is necessary to soften the cell tissue of red ginseng. The traditional softening method is steaming. Placing Ginseng radix Rubri or Ginseng radix Rubri slice with high hardness in steaming cabinet, steaming at 90-98 deg.C for a proper time to soften. The softening principle is mainly that high-temperature water vapor permeates into the red ginseng slice. However, the temperature above 80 ℃ can cause the effective components in the red ginseng to be decomposed, which causes the serious loss of the effective components of the finished red ginseng honey slice product and reduces the quality of the red ginseng honey slice.

The honey-soaked liquid used in the application S3 is a mixed liquid of purified water and honey, wherein the volume ratio of the purified water is slightly higher than that of the honey. The honey-soaked liquid in S3 can soften the cell tissue of Ginseng radix Rubri, and can allow part of honey to permeate into the tissue of Ginseng radix Rubri.