PRODUCTION OF FRESH GINSENG-INFUSED TEA FOR DIABETIC PATIENT USING FRESH GINSENG AND MULBERRY LEAVES

摘要

Purpose: a method of for providing 1 to 3 frozen-thaw processes by the brewed tea of rapidly freeze thawing fresh ginseng and mulberry leaf manufacture fresh ginseng and then repetition. It is prepared in the effective component that product contains fresh ginseng and mulberry leaf and can be used for a diabetic. Construction: the brewed tea of fresh ginseng is prepared by step: washing fresh ginseng, with water 2 to 4 times; Used in 1005deg.The water-soluble liquid disinfectant fresh ginseng of 2 to the 20% of the sodium chloride of C is 10 to 180sec and repeats 2 to 4 washing process; Washing mulberry leaf flowing water and sterilizing, they use 2 to 20% aqueous solution of sodium chloride in 1005deg.C is because of 10 to 180sec and repeated washing process 2 to 4 times; 10 to 40% for pressing mulberry leaf and being crushed by fresh ginseng and spraying by 50 to 100% weight of 1 to 10% weight of their stevioside solution weight; In 25deg. under daylightWork as the ginseng of crushing and mulberry leaf aging 5 to 15hr and turns its every 1hr over; Mix fresh ginseng, mulberry leaf, stevioside and vitamin C; Rapidly in -30deg.The C mixtures that freeze are 3 to 10hr, in 25deg.Melt it within C points poor 15 minutes and repeats 1 to 3 frozen-thaw processes; Then in 50deg.The poor 25 minutes drying composites of C points be 15 to 40hr until moisture content reaches 5% or less.