MANUFACTURING METHOD OF A BLACK GINSENG BY EFFICIET STEAM AND DRY PROCESS

摘要

PURPOSE: A production method of black ginseng is provided to optimize the steaming time and temperature by the pressure condition for simplifying steaming and drying processes. CONSTITUTION: Fresh ginseng is firstly steamed at 90°C for 360 minutes in the atmospheric pressure, and first dried with cold air until the water content is less than 15% to obtain red ginseng. The red ginseng is secondly steamed at 80-135°C in the atmospheric pressure of 1-3, and secondly dried with cold air until the water content is less than 15%. The second steaming and drying process is repeated for 1-4 times. The sum of the contents of saponin active ingredient ginsenoside Rg 6, F4, Rh4, Rg 3 (S), Rg 3 (R), Rk1, and Rg5 in black ginseng is 2.5-14.6 mg/g. The black ginseng contains 7.0-18.0 mg/g of polyphenol.