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作者综述了生晒参、红参、糖参、罐藏鲜人参、冻干参的加工方法及其特点,指出生晒参加工中人参皂甙损失少,红参在蒸的过程中人参皂甙可随浆液外流而损失;糖参是一种很不理想的加工方法;罐藏鲜人参加工简便,人参皂甙基本不流失,为人参采收后及时加工开辟了新途径。冻干参加工技术先进,人参皂甙的含量比鲜参仅低1.57%,如进一步采用真空吸塑防潮包装后,可以长期贮存而不变质。
The authors reviewed the processing methods and characteristics of raw ginseng, red ginseng, sugar ginseng, pot ginseng fresh ginseng, and freeze-dried ginseng, and pointed out that the loss of ginsenosides in the ginseng production process is less, and the ginsenosides in the process of steaming can be accompanied by ginseng. Slurry outflow and loss; Ginseng is a very unsatisfactory method of processing; cans of fresh people to participate in the work is simple, Ginsenoside basically does not lose, for the timely processing of ginseng open up a new way. Freeze-drying participation in advanced technology, ginseng saponin content of only 1.57% lower than the fresh ginseng, such as the further use of vacuum plastic moisture-proof packaging, long-term storage without deterioration.