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Alpha-amylase-based method for preparing ginseng slurry

An amylase and ginseng technology, which is applied in the field of preparing ginseng pulp based on alpha-amylase, can solve the problems that the functional components of ginseng cannot be fully utilized, the production cycle is long, the consumption of raw materials is large, etc. The effect of environmental protection pressure and convenient operation

Active Publication Date: 2013-12-18
白山市弘源现代农业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the embodiments of the present invention is to provide a method for preparing ginseng pulp based on α-amylase, which aims to solve the problems of long production cycle and large consumption of raw materials in existing processing methods, and the functional components in ginseng cannot be fully utilized The problem

Method used

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  • Alpha-amylase-based method for preparing ginseng slurry

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Take 1 kg of fresh Northeastern ginseng, cut it into slices about 5 mm thick, add 10 liters of pure water, grind it with a cooking machine or a grinder, then use a colloid mill to fully finely grind the ginseng pulp, and use 10% edible citric acid solution Adjust the pH value to 3.5, use high-pressure cooking equipment to cook the ginseng pulp, the cooking temperature is 110°C, and the cooking time is 10 minutes, adjust the pH of the matured ginseng pulp to 6.0 with sodium bicarbonate solution, and at a temperature of 75°C, add 3 grams of Add high-temperature-resistant α-amylase to ginseng pulp, and keep the temperature constant for 1 hour. After hydrolysis, the ginseng pulp is treated at 100° C. for 15 minutes to inactivate the enzyme to obtain 10,200 ml of ginseng pulp with partially hydrolyzed starch.

Embodiment 2

[0042] Take 300 grams of American ginseng and white dry ginseng, cut into flakes with a thickness of about 5 mm, add 10 liters of purified water, use a food processor to fully pulverize the material to a uniform slurry, use 10% edible citric acid, 15% lactic acid compound solution to adjust pH value to 3.5, use high-pressure cooking equipment to cook ginseng pulp, cooking temperature 108 ° C, cooking time 12 minutes, adjust the pH of the mature ginseng slurry to 6.0 with sodium bicarbonate solution, and α-starch under the condition of temperature 52 ° C Enzymes were added to the ginseng pulp and kept at a constant temperature for 1 hour. The hydrolyzed ginseng pulp was treated at 100° C. for 15 minutes to inactivate the enzyme to obtain 10,400 ml of starch partially hydrolyzed ginseng pulp.

Embodiment 3

[0044] Take 1 kg of fresh Korean ginseng, cut it into slices with a thickness of about 5 mm, add 10 liters of purified water, use a food processor to fully pulverize the material to a uniform slurry, use 10% edible citric acid solution, and adjust the pH value to 3.5, Use high-pressure cooking equipment to cook ginseng pulp, cooking temperature 103 ° C, cooking time 10 minutes, adjust the pH of the mature ginseng pulp to 6.0 with sodium bicarbonate solution, and add 1.0 g of α-amylase to the mixture at a temperature of 55 ° C. The ginseng slurry was subjected to constant temperature for 1 hour, and the hydrolyzed ginseng slurry was subjected to an enzyme-inactivating treatment at 100°C for 15 minutes to obtain 10,300 ml of starch partially hydrolyzed ginseng slurry.

[0045]The positive effect of the present invention is that after the ginseng slurry is treated with high-temperature-resistant α-amylase or α-amylase, the macromolecular starch is degraded into maltose, maltotrios...

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Abstract

The invention discloses an alpha-amylase-based method for preparing ginseng slurry. The method comprises the following steps: taking clean ginseng, cutting into sheets with the thickness of 5mm, and adding pure water till the material-liquid ratio is (1:8)-(1:12); grinding by a food processor or a grinder, then using a colloid mill to perform full fine grinding of the ginseng slurry, adjusting the pH value, and using a high-pressure stewing device to stew the ginseng slurry to fully cook the ginseng slurry, wherein the stewing temperature is 102-115 DEG C and the stewing time is 8-12min; placing the ginseng slurry after cooking into an enzymolysis tank, placing alpha-amylase into the ginseng slurry, and performing constant-temperature action for 1h; and performing enzyme inactivation treatment on the ginseng slurry after hydrolysis under the condition of 100 DEG C for 15min so as to obtain the ginseng slurry with partially hydrolyzed starch. After high temperature-resistant alpha-amylase or alpha-amylase treatment is performed on the ginseng slurry prepared by the method disclosed by the invention, macromolecular starch is degraded into maltose, maltotriose and alpha-dextrin, the yield of glucose during the later-stage saccharification treatment process is increased, the using cost of chemical products, namely acids and bases is reduced, and the emission quantity of waste liquid is reduced.

Description

technical field [0001] The invention belongs to the technical field of ginseng pulp preparation, in particular to a method for preparing ginseng pulp based on alpha-amylase. Background technique [0002] Ginseng has been known as the "King of Herbs" since ancient times, and it has been praised by the oriental medical community as the best product for "nourishing yin and nourishing health, strengthening the body and strengthening the body". According to the regulations, in 2012, the Ministry of Health approved ginseng (artificially planted) as a new resource food, and the edible parts are: roots and rhizomes. High temperature resistant α-amylase and α-amylase are endoamylases, which catalyze the random hydrolysis of α-1,4-glucosidic bonds to produce maltose, maltotriose and α-dextrin. [0003] The traditional processing technology of commercial ginseng mainly uses ginseng as medicine, and the method is to extract saponins by selecting appropriate solvents or under the action...

Claims

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Application Information

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IPC IPC(8): A61K36/258A23L1/29A23L33/00
Inventor 胡耀辉于晓明王玉华刘俊梅朴春红于寒松代伟长房鑫刘芳茗张静晨李琢伟吴杰范春艳
Owner 白山市弘源现代农业发展有限公司
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