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Ginseng polysaccharide yoghurt, ginseng saponin yoghurt and preparation method thereof

A technology of ginseng polysaccharides and ginsenosides, which is applied in the fields of ginseng polysaccharide yogurt and ginsenoside yogurt and their preparation, and can solve the problem that the strengthening effect is not as good as ginsenosides.

Inactive Publication Date: 2011-09-28
JILIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Ginseng polysaccharide is a polysaccharide biologically active component studied earlier, but its strong effect on the human body is not as good as ginsenoside, and its biological activity is mainly manifested in the impact on immune function and the resulting immune anti-tumor activity

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The ginseng polysaccharide yoghurt is obtained by adding components according to the following percentages by weight of pure milk and fermenting them with lactic acid bacteria: 7% of high-quality white sugar; 3‰ of ginseng polysaccharide. Ginseng polysaccharides are extracted from the ginseng root of A ginseng through the following steps: cut the clean and dried ginseng root into small pieces and crush it, take 50g of ginseng powder, add 800mL of distilled water, soak overnight, boil for 4h, filter with 4 layers of gauze . Repeat 2 times, filter through 4 layers of gauze, and combine the filtrates. In a 70°C water bath, the filtrate was concentrated to 300 mL. Centrifuge (4500rpm, 10min), and discard the precipitate. Add concentration of 95% ethanol, stir well while adding, until the alcohol concentration reaches 80% (measure the solution alcohol concentration with an alcohol meter), stop adding alcohol, seal the container, and precipitate overnight. Centrifuge (4500...

Embodiment 2

[0027] The ginseng polysaccharide yoghurt is obtained by adding components according to the following percentages by weight of pure milk and fermenting them with lactic acid bacteria: high-quality white sugar 6%; ginseng polysaccharide 6‰. Ginseng polysaccharides are extracted from the ginseng roots of B ginseng through the following steps: cut the clean and dried ginseng roots into small pieces and crush them, take 50g of ginseng powder, add 900mL of distilled water, soak overnight, boil for 5h, filter with 4 layers of gauze . Repeat 2 times, filter through 4 layers of gauze, and combine the filtrates. In a 70°C water bath, the filtrate was concentrated to 400 mL. Centrifuge (3000rpm, 20min), and discard the precipitate. Add concentration of 95% ethanol, stir well while adding, until the alcohol concentration reaches 80% (measure the solution alcohol concentration with an alcohol meter), stop adding alcohol, seal the container, and precipitate overnight. Centrifuge (3000rp...

Embodiment 3

[0032] The ginsenoside yoghurt is prepared by adding components according to the following percentages by weight of pure milk and fermenting them with lactic acid bacteria: high-quality white sugar 6%; ginsenoside 1‰. Ginsenosides are extracted from the ginseng root of A ginseng through the following steps: cut the clean and dried ginseng root into small pieces and crush it, take 100g of ginseng powder, add 1800mL of distilled water, soak overnight, boil for 5h, filter with 4 layers of gauze . Repeat 2 times, filter through 4 layers of gauze, and combine the filtrates. 80 ° C water bath, the filtrate was concentrated 400mL. Centrifuge (4000rpm, 15min), and discard the precipitate. Add concentration of 95% ethanol, stir well while adding, until the alcohol concentration reaches 80% (measure the solution alcohol concentration with an alcohol meter), stop adding alcohol, seal the container, and precipitate overnight. Centrifuge (4000rpm, 15min), collect the supernatant, and fr...

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PUM

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Abstract

The invention relates to ginseng polysaccharide yoghurt, ginseng saponin yoghurt and a preparation method thereof, and belongs to the technical field of health-care food. The formula of the ginseng polysaccharide yoghurt comprises pure milk, ginseng polysaccharide and high-quality white sugar. The formula of the ginseng saponin yoghurt comprises pure milk, ginseng saponin and high-quality white sugar. The preparation method comprises the following steps of: 1, extracting ginseng polysaccharide or ginseng saponin; and 2, preparing yoghurt. The yoghurt has specific flavor of ginseng, light coffee color, harmony and cheerful color, flavor and taste and high acceptability, and is sweet, sour and delicious. The ginseng polysaccharide yoghurt and the ginseng saponin yoghurt comprise ginseng polysaccharide or ginseng saponin, has the health-care function of the common yoghurt, can enhance immunity, reduce blood sugar, delay senility, resist tumor and the like, and is nutritional and health-care beverage.

Description

technical field [0001] The invention belongs to the field of health food, and in particular relates to ginseng polysaccharide yoghurt and ginsenoside yoghurt and a preparation method thereof. Background technique [0002] Ginseng is the dry root of Araliaceae plant Panax ginseng C·A·Mey. It is a perennial herb that likes a cool and humid climate. In mixed or miscellaneous forests. Ginseng is known as the first treasure of the "Three Treasures" in Northeast my country, and it can be called a national treasure. Jilin Province is the province with the largest ginseng production in my country, accounting for more than 85% of the country's total production, and it is also the region with the largest production in the world. Jilin Province is rich in ginseng resources, but they are mostly used in slices, soaked in water or cooked, and the intensive processing is relatively backward. The invention provides a new processing and utilization mode for it. [0003] Ginseng mainly co...

Claims

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Application Information

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IPC IPC(8): A23C9/13
Inventor 张铁华梁海艳王少君张卓丹罗翔丹郑健
Owner JILIN UNIV
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