论文部分内容阅读
本加工方法是先将新鲜人参放在低温真空干燥机中冷藏2～3小时,温度约为-20℃,再经过一段时间的升温处理,取出装合即为成品。用本法加工的人参外型美观,气味浓郁,质量比老法加工的要好。人参总皂甙的含量比生晒参的约高出12%以上,比鲜参的仅低1.57%。
The processing method is to first cool the fresh ginseng in a low-temperature vacuum dryer for 2 to 3 hours, and the temperature is about -20 DEG C. After a period of time, the temperature is raised and the assembly is removed. The ginseng processed by this method has good appearance, strong smell, and has better quality than the old method. The total ginseng saponin content was about 12% higher than that of the raw ginseng, and only 1.57% lower than that of the fresh ginseng.