CN103609992B - Preparation method of Korean red ginseng cream - Google Patents

Abstract

The invention belongs to the technical field of health food research and development. The invention relates to a preparation method of Korean red ginseng paste. Grind Korean red ginseng 5-year-old roots and Chinese yam into powder, add jujube, hawthorn, and longan to water and decoct 3 times at a temperature of 80-95°C, filter to obtain the filtrate; concentrate the filtrate under reduced pressure, add honey, and decoct to form a paste; Extract the cinnamon volatile oil, add the cinnamon volatile oil to the decoction, and stir evenly to obtain the Korean red ginseng paste. The product of the invention has the function of strengthening the body.

Description

A kind of preparation method of Korean red ginseng paste

technical field

The invention belongs to the technical field of health food research and development. The invention relates to a preparation method of Korean red ginseng paste. The product of the invention has the function of strengthening the body.

Background technique

1 Korean red ginseng is steamed and baked from Korean Korean ginseng. In the process of processing Korean red ginseng, new anti-cancer active ingredients are produced. Korean red ginseng is neither cold nor hot, and belongs to warm nature; although Korean ginseng is warm in nature, it has strong tonic properties, nourishing qi and helping fire. Korean ginseng is divided into white ginseng and red ginseng. People with spleen deficiency and hyperactivity of fire should use white ginseng because "it uses cool qi when raw, and slightly bitter to nourish yin." ". Generally speaking, Korean ginseng is more suitable for elderly people with obvious symptoms of qi deficiency. It can strengthen the body and enhance immunity.

Benefits of Korean Red Ginseng:

(1) Intellectual and brain-building: For people with memory loss and motor coordination, and people who often drink alcohol or come into contact with food and drugs containing ethanol, Korean red ginseng can improve mental work ability, enhance memory and improve cerebral ischemia. The efficacy of obstacles

(2) Analgesia: Some experts have found that Korean ginseng is helpful for various pain symptoms in the body through experiments on sensory nerve cells.

(3) Anti-cancer and anti-cancer: The saponin and non-saponin components of Korean red ginseng can inhibit the proliferation of various cancer cells, and can also inhibit the metastasis of cancer cells. In addition, taking Korean red together with anticancer agents has better anticancer effects than using anticancer agents (mitomycin) alone. This is because cancer cells are easy to form tolerance in tumor chemotherapy, and Korean red is taken together with anticancer agents to enhance the lethality to cancer cells and reduce the side effects of anticancer agents.

(4) Immunity enhancement: Korean red ginseng extract can restore cellular immune response decreased due to taking immunotoxic anticancer agent (mitomycin), especially ether extract can activate or enhance cellular immunity, and The activity of natural killer cells has a great effect on improving immunity.

(5) Control diabetes: Korean red ginseng contains substances that promote insulin secretion and insulin-like effects, among which ginsenosides can improve hyperglycemia and effectively control the occurrence of diabetes.

(6) Liver health: Korean ginseng ingredients have anti-hepatitis activity, which can detoxify, protect the liver, and promote liver regeneration and recovery. In addition, Korean red ginseng also has the effect of relieving alcohol and eliminating hangovers.

(7) Regulating blood pressure: Korean red ginseng has the effect of dilating blood vessels and improving blood circulation. The saponins in it can lower blood pressure by promoting the release of nitric oxide from vascular endothelial cells.

(8) Anti-fatigue and anti-stress: Studies have found that continuous consumption of Korean red ginseng can improve exercise capacity and relieve fatigue, and is of great help in promoting the recovery of athletes' fatigue accumulation and preventing exercise-induced anemia; in addition, Korean red ginseng can also Enhance the tolerance to adverse environments such as low temperature (5°C, 0°C, -10°C) and high temperature (35°C), and improve the ability to resist pressure and maintain the stability of the body through subtle adjustments to pressure or environmental changes.

(9) Improve women's menopausal disorder: According to the survey, after taking Korean red ginseng, 80% of women who have symptoms of menopausal disorder admit that their symptoms have improved significantly after taking Korean red ginseng. Experts say that these women can also improve the efficacy if they adjust the dosage according to their symptoms.

(10) Improve male sexual dysfunction: Korean red ginseng can prevent male sexual dysfunction caused by stress. According to clinical trials, erectile dysfunction patients (90 people) have improved erection, libido and satisfaction after taking Korean red ginseng.

(11) Anti-oxidation and anti-aging: Korean red ginseng has the anti-oxidation effect of inhibiting the increase of harmful active oxygen and lipid peroxidation.

2 Jujube, also known as red jujube, dried jujube, jujube, originated in China, has been planted in China for more than 8,000 years, and has been listed as one of the "five fruits" (chestnut, peach, plum, apricot, jujube) since ancient times. one. Jujube is rich in nutrients such as protein, fat, sugar, carotene, B vitamins, vitamin C, vitamin P, calcium, phosphorus, iron and cyclic adenosine monophosphate. Among them, the content of vitamin C is among the best in fruits, and it is known as the king of vitamins.

3 Hawthorn is an edible plant with hard texture, thin flesh, and slightly sour taste; a deciduous shrub with dense branches, thorns, and young branches with pilose hairs; branchlets are purple-brown, and old branches are gray-brown.

Nutritional value of hawthorn:

Hawthorn contains a variety of vitamins, maslinic acid, tartaric acid, citric acid, malic acid, etc. It also contains flavonoids, lactones, sugars, proteins, fats, calcium, phosphorus, iron and other minerals. Digestion of fatty foods. Promote the secretion of gastric juice and increase gastric enzymes and other functions. Traditional Chinese medicine believes that hawthorn has the functions of eliminating accumulation and stagnation, astringent and dysentery, promoting blood circulation and removing stasis. Indications of food stagnation, fullness of the chest, diaphragm, spleen, hernia, blood stasis, amenorrhea and other diseases. Hawthorn contains medicinal ingredients such as mountain terpenoids and flavonoids, which can significantly expand blood vessels and lower blood pressure, and have the functions of strengthening cardiac muscle, anti-arrhythmia, and regulating blood lipid and cholesterol levels. Applicable scope: It can be eaten by ordinary people. It is especially suitable for children, the elderly, and indigestion. People with colds, indigestion, loss of appetite, cartilage calcium deficiency in children, and iron deficiency anemia in children can eat more hawthorn slices.

The efficacy and role of hawthorn:

(1) Prevention and treatment of cardiovascular diseases, lowering blood pressure and cholesterol, softening blood vessels and diuretic and sedative effects;

(2) Appetizers and digestion, especially for the effect of eliminating stagnation of meat, many medicines to help digestion have used hawthorn;

(3) Hawthorn has the effect of promoting blood circulation and removing stasis, which helps to relieve local congestion and has an auxiliary effect on bruises;

(4) Hawthorn contains ingredients for relieving asthma and resolving phlegm, inhibiting bacteria, and treating abdominal pain and diarrhea.

4 Longan, also known as longan, contains a variety of nutrients, which can nourish blood and calm the nerves, strengthen the brain and improve intelligence, and nourish the heart and spleen. Longan is rich in nutrients and is a precious nourishing enhancer. The inhibition rate of uterine cancer cells exceeds 90%. Women's menopause is a stage when gynecological tumors are prone to occur. Eating some longan properly is good for health. It has auxiliary curative effect on people who need to recuperate after illness and those who are weak. In addition, the leaves, flowers, roots and cores of longan can be used as medicine. Longan flower is an important nectar source plant, and longan honey is the best honey in honey.

5 Chinese yam is yam, also known as Huai yam and Huai yam. Therefore, it can moisturize the fur, grow muscles, taste sweet and salty, and can benefit the kidney and strengthen yin. Tonify the middle and replenish Qi: because it is rich in 18 kinds of amino acids, more than 10 kinds of trace elements, and other minerals, it has the functions of strengthening the spleen and stomach, nourishing the lungs and kidneys, nourishing the middle and replenishing qi, strengthening the spleen and replenishing deficiency, strengthening the kidney and essence, benefiting the heart and calming the nerves etc., Li Shizhen's "Compendium of Materia Medica" has the saying of "invigorating the spleen, nourishing the essence and strengthening the kidney, curing all kinds of diseases, and treating five labors and seven injuries". Diabetes-promoting body fluid: The yam has the effect of quenching thirst-promoting: Chinese yam is often used alone or in combination with other medicines in the prescriptions of traditional Chinese medicine for the treatment of consumptive thirst (diabetes). Health care: Because fresh yam is rich in various vitamins, amino acids and minerals, it can prevent and treat abnormal lipid metabolism and arteriosclerosis in the human body. It also has a certain effect on maintaining the normal function of insulin. It can enhance human immunity, benefit the heart and calm the nerves. Asthma, anti-aging and other health effects. Beauty: Li Gao, a spleen and stomach expert in the Yuan Dynasty, said: "Treat dry skin with this material to moisturize it." Li Shizhen wrote: "Yam can moisturize the fur." Yam has a unique effect on nourishing the skin, strengthening and beautifying the skin. Copper ions and connective tissue in yam are of great help to human development, and have obvious curative effects on vascular system diseases. Calcium in iron stick yam has a very high curative effect on tendons and bones, osteoporosis, and tooth loss. Chilblain, diabetes, hepatitis, diarrhea in children, enuresis, infantile indigestion, ulcerative stomatitis, tuberculosis, women's menstrual leukorrhea and other patients also have a good effect. Long-term use can improve hearing and eyesight and prolong life. Control eating desire: Chinese yam is rich in protein, B vitamins, vitamin C, vitamin E, glucose, crude protein amino acid, bile base, allantoin, etc. Among them, yam soap, an important nutrient, is a precursor substance for the synthesis of female hormones. Nourishing yin and tonifying yang, and enhancing metabolism; while the mucilage, digestive enzymes, polysaccharides and protein components contained in fresh tubers can prevent cardiovascular fat deposition, and help gastrointestinal digestion and absorption.

6. Cinnamon has antihypertensive and stomach-enhancing effects; cinnamon contains 1.98%-2.06% of volatile oil, and its main component is cinnamon aldehyde, accounting for 52.92%-61.20%. Cinnamon aldehyde has obvious sedative effect on mice; cinnamon oil has strong bactericidal effect.

7 Honey (honey), also known as winter brewing, is fully brewed by bees collecting the juice secreted by the nectaries of plants. It is produced in most parts of China. It is better to be as thick as curdled fat, sweet and pure, clean and free of impurities, and not fermented. The main components of honey are sugars, of which 60% to 80% are glucose and fructose that are easily absorbed by the human body. They are mainly used as nutritional tonics, medicinal and processed candied foods, and brewing honey wine. They can also be used as seasonings instead of sugar.

Honey is a natural food. Honey is composed of monosaccharides glucose and fructose, which can be directly absorbed by the human body without enzymatic decomposition. The simple sugar contained in honey is easier to be absorbed by the human body than sucrose (the main component of granulated sugar). It can be absorbed by the human body without being digested. milk". Honey is a nutritious natural nourishing food and one of the most commonly used tonics. According to analysis, it contains a variety of inorganic salts and vitamins, iron, calcium, copper, manganese, potassium, phosphorus and other organic acids and trace elements beneficial to human health, as well as fructose, glucose, amylase, oxidative Enzymes, reductases, etc., have the effects of nourishing, moistening dryness, detoxifying, whitening and beautifying, moistening the intestines and laxatives, and are very effective in treating coughs in children.

Honey is a supersaturated solution of sugar. Some unifloral honey will crystallize at low temperature. The crystallized part is glucose, and the part that does not crystallize is mainly fructose.

One ginseng and three fruits are combined with honey, yam and cinnamon to prepare Korean red ginseng paste, which has the function of strengthening the body.

Contents of the invention

1. A preparation method of Korean red ginseng paste, characterized in that the composition and proportioning of raw and auxiliary materials are:

Korean red ginseng 5-year root 10-15g, jujube 6-9g, hawthorn 6-9g, longan 6-9g, yam 6-9g, cinnamon 6-9g, honey 60-80g.

2, a kind of preparation method of Korean red ginseng paste is characterized in that its production process is as follows:

(1) Grinding: wash, dry, and grind 10-15g of 5-year-old Korean red ginseng roots and 6-9g of Chinese yam into 20-mesh powder;

(2) Put the Korean red ginseng, yam powder, hawthorn 6-9g, jujube 6-9g, and longan 6-9g in (1) into a stainless steel container, add water to boil, and add water for 5 years of Korean red ginseng 5-6 times the total weight of roots, jujube, hawthorn, longan and yam, at a temperature of 80-95°C, for 3-4 hours, and filter to obtain filtrate and residue;

(3) Decoct the residue in (2) with water. The amount of water added is 4-5 times the total weight of Korean red ginseng 5-year-old roots, jujube, hawthorn, longan, and yam. The temperature is 80-95°C and the time is 2-3h. , filter to obtain filtrate and residue;

(4) Decoct the residue in (3) with water, the amount of water added is 3-4 times the total weight of Korean red ginseng 5-year-old root, jujube, hawthorn, longan, and yam, temperature 80-95°C, time 1-2h , filter to obtain filtrate and residue;

(5) Press filter the residue in (2), (3) and (4), and combine with the filtrate in (2), (3) and (4);

(6) Concentrate the filtrate in (5) under reduced pressure to 40-60mL;

(7) Take 6-9g of cinnamon, extract cinnamon volatile oil by steam method, and obtain cinnamon volatile oil and water extract;

(8) Concentrate the cinnamon water extract in (7), combine the concentrated solution with the concentrated solution in (6), and concentrate under reduced pressure to 40-60 mL;

(9) Add 60-80g of honey to the concentrated solution in (8), heat, and decoct to 80-120mL;

(10) Add the cinnamon volatile oil in (7) to (9), and stir well to get Korean red ginseng paste.

Detailed ways

The preparation method related to a Korean red ginseng paste described in the present invention includes the following examples, which can further illustrate the present invention, but do not limit the present invention in any way.

Example 1:

1. A preparation method of Korean red ginseng paste, characterized in that the composition and proportioning of raw and auxiliary materials are:

Korean red ginseng 5-year root 10g, jujube 6g, hawthorn 6g, longan 6g, yam 6g, cinnamon 6g, honey 60g.

2, a kind of preparation method of Korean red ginseng paste is characterized in that its production process is as follows:

(1) Crushing: wash, dry, and grind 10g of 5-year-old Korean red ginseng root and 6g of Chinese yam into 20-mesh powder;

(2) Put the Korean red ginseng, yam powder, 6g of hawthorn, 6g of jujube, and 6g of longan in (1) into a stainless steel container, add water to decoct, and the amount of water added is the 5-year-old root of Korean red ginseng, jujube, and hawthorn , 5 times the total weight of longan and yam, at a temperature of 80°C, for 3 hours, and filter to obtain filtrate and residue;

(3) Decoct the residue in (2) with water, the amount of water added is 4 times the total weight of Korean red ginseng 5-year-old roots, jujube, hawthorn, longan, and yam, at a temperature of 80°C, for 2 hours, and filter to obtain the filtrate and residue;

(4) Decoct the residue in (3) with water. The amount of water added is 3 times the total weight of Korean red ginseng 5-year-old root, jujube, hawthorn, longan, and yam. The temperature is 80°C and the time is 1 hour. Filter to obtain the filtrate and residue;

(5) Press filter the residue in (2), (3) and (4), and combine with the filtrate in (2), (3) and (4);

(6) Concentrate the filtrate in (5) to 40mL under reduced pressure;

(7) Take 6 g of cinnamon, extract cinnamon volatile oil by steam method, and obtain cinnamon volatile oil and water extract;

(8) Concentrate the cinnamon water extract in (7), combine the concentrated solution with the concentrated solution in (6), and concentrate under reduced pressure to 40 mL;

(9) Add 60g of honey to the concentrated solution in (8), heat, and decoct to 80mL;

(10) Add the cinnamon volatile oil in (7) to (9), and stir well to get Korean red ginseng paste.

Example 2:

1. A preparation method of Korean red ginseng paste, characterized in that the composition and proportioning of raw and auxiliary materials are:

Korean red ginseng 5-year root 15g, jujube 9g, hawthorn 9g, longan 9g, yam 9g, cinnamon 9g, honey 80g.

2, a kind of preparation method of Korean red ginseng paste is characterized in that its production process is as follows:

(1) Grinding: wash, dry, and grind 15g of Korean red ginseng 5-year-old roots and 9g of Chinese yam into 20-mesh powder;

(2) Put the Korean red ginseng, yam powder, 9g of hawthorn, 9g of jujube, and 9g of longan in (1) into a stainless steel container, add water to decoct, and the amount of water added is the 5-year-old root of Korean red ginseng, jujube, and hawthorn , 6 times the total weight of longan and yam, at a temperature of 95°C, for 4 hours, and filter to obtain filtrate and residue;

(3) Decoct the residue in (2) with water. The amount of water added is 5 times the total weight of Korean red ginseng 5-year-old root, jujube, hawthorn, longan, and yam. residue;

(4) Decoct the residue in (3) with water. The amount of water added is 4 times the total weight of Korean red ginseng 5-year-old root, jujube, hawthorn, longan, and yam. residue;

(5) Press filter the residue in (2), (3) and (4), and combine with the filtrate in (2), (3) and (4);

(6) Concentrate the filtrate in (5) to 60mL under reduced pressure;

(7) Take 9 g of cinnamon, extract cinnamon volatile oil by steam method, and obtain cinnamon volatile oil and water extract;

(8) Concentrate the cinnamon water extract in (7), combine the concentrated solution with the concentrated solution in (6), and concentrate under reduced pressure to 60 mL;

(9) Add 80g of honey to the concentrated solution in (8), heat, and decoct to 120mL;

(10) Add the cinnamon volatile oil in (7) to (9), and stir well to get Korean red ginseng paste.

Claims (1)

1. a preparation method for Korean red ginseng cream, is characterized in that supplementary material composition and proportioning are:

the Korean red ginseng 5 10-15g end of the year, date 6-9g, hawthorn 6-9g, longan 6-9g, Chinese yam 6-9g, Chinese cassia tree 6-9g, honey 60-80g; The preparation method of described Korean red ginseng cream is as follows:

(1) pulverize: the Korean red ginseng 5 10-15g end of the year, Chinese yam 6-9g cleaned, dries, be ground into 20 order powder;

(2) by Korean red ginseng 5 end of the year in (1), Chinese yam powder and hawthorn 6-9g, date 6-9g, longan 6-9g, put into rustless steel container, boiling, amount of water be Korean red ginseng 5 end of the year, date, hawthorn, longan and Chinese yam gross weight 5-6 doubly, temperature 80-95 DEG C, time 3-4h, filters, obtains filtrate and residue;

(3) by residue boiling again in (2), amount of water be Korean red ginseng 5 end of the year, date, hawthorn, longan, Chinese yam gross weight 4-5 doubly, temperature 80-95 DEG C, time 2-3h, filter, obtain filtrate and residue;

(4) by residue boiling again in (3), amount of water be Korean red ginseng 5 end of the year, date, hawthorn, longan, Chinese yam gross weight 3-4 doubly, temperature 80-95 DEG C, time 1-2h, filter, obtain filtrate and residue;

(5) by residue press filtration in (2), (3) and (4), and merge with filtrate in (2), (3) and (4);

(6) by filtrate reduced in volume in (5) to 40-60mL;

(7) get Chinese cassia tree 6-9g, adopt steam method to extract Cortex Cinnamomi volatile oil, obtain Cortex Cinnamomi volatile oil and aqueous extract;

(8) concentrated by Chinese cassia tree aqueous extract in (7), its concentrate and (6) concentrate merge, and are evaporated to 40-60mL;

(9) add honey 60-80g to concentrate in (8), heating, decocts to 80-120 mL;

(10) Cortex Cinnamomi volatile oil in (7) is joined in (9), stir and be Korean red ginseng cream.