一种提高红参中人参总皂苷含量的加工方法技术

一种提高红参中人参总皂苷含量的加工方法，是在原传统蒸制法或高压蒸制法的基础上增加了对原料药材（鲜人参）的预热处理，其原理是蒸制前的鲜人参为底温（存放现场温度），蒸制时蒸制初期会产生人参表面结露，形成回流提取现象，使人参中的人参皂苷流失，造成加工成的红参各种人参皂苷降低。干热预处理提高鲜人参的温度再蒸制加工成红参，显著提高了红参中的人参总皂苷含量（1.5-3倍）。本发明专利技术对热处理的温度、湿度、时间与加工制成的红参中的人参总皂苷的含量进行了研究，确认预热蒸制的条件。

Processing method for improving total ginseng saponin content in red ginseng

A processing method for improving the content of the total saponins of red ginseng ginseng and preparation method is based on the original traditional steaming or high-pressure steam on the increase of raw materials (fresh ginseng) of the preheating treatment, the principle is steaming before fresh ginseng for the bottom temperature (storage field temperature), steamed steamed at the beginning of ginseng will produce condensation surface, formation of reflux extraction, the ginsenoside in ginseng loss, caused by processing into various red ginseng ginsenoside decreased. Dry heat pretreatment increased the temperature of fresh ginseng and then steamed into red ginseng, which significantly increased the total ginsenoside content in red ginseng (1.5-3 times). The present invention studies the temperature, humidity and time of heat treatment and the content of ginseng total saponin in processed red ginseng, and confirms the condition of preheating and steaming.

【技术实现步骤摘要】

【技术保护点】
１．一种提高红参中人参总皂苷含量的加工方法，其特征在于：将鲜人参洗净，去须根后的鲜人参预先烘热，烘热温度为４０至１５０℃，并加湿保持相对湿度５０至９８度，将加热后的人参蒸透，蒸透的温度９８至１２０℃，蒸透的时间４０分钟至２．５小时；蒸透后进行晾干或烘干，制成成品红参。

【技术特征摘要】

【专利技术属性】
技术研发人员：徐颖，李仁，
申请(专利权)人：李仁，
类型：发明
国别省市：21