Characteristics of Black Ginseng (Panax ginseng C.A. Mayer) Production Using Ginseng Stored at Low Temperature after Harvest

Metabolites

卷:11

YoungSoo Kim¹  ChungBerm Park²  SooChang Na²  HyoBin Oh²  DaEun Lee²  DaEun Jeong²  JiWon Lee²  DaeIl Hwang² 

[1] Department of Food Science and Technology, Jeonbuk National University, Jeonju 54896, Korea;

[2] Institute of Jinan Red Ginseng, Jinan-gun 55442, Korea;

关键词: benzo[a]pyrene;    black ginseng;    free sugar;    ginseng;    manufacturing;    processed ginseng;   

DOI  :  10.3390/metabo11020098

来源: DOAJ

【 摘 要 】

Ginseng processing often involves multiple drying and heat treatments. Ginseng is typically processed within one week of harvesting or is stored at low temperatures to prevent spoilage. Black ginseng (BG) is manufactured by repeating the heat treatment and drying process of ginseng several times. We compared the suitability of low-temperature stored ginseng (SG) and harvested ginseng (HG) as the components for black ginseng production. SG and HG were processed into black ginseng and the appearance change, free sugar content, and benzo[a]pyrene (BAP) content were observed. Appearance observations showed the SG to be suitable in terms of quality when heat-treated at a temperature of 95 ℃ or higher. The BAP content of the SG increased significantly as the steaming process was repeated. A maximum BAP concentration of 5.31 ± 1.12 μg/kg was measured in SG steamed from 2 to 5 times, making it unsuitable for processing into BG. SG and HG showed similar trends in the content of sucrose, fructose, and glucose during steaming. This study aimed to facilitate the proper choice of base material to improve the safety of black ginseng by limiting BAP production during processing.

【 授权许可】

Unknown