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American ginseng fermented product and preparation method thereof

A technology for fermented products and American ginseng, which is applied to food preparation, bacteria and food ingredients used in food preparation, etc., can solve the problems of effective utilization of American ginseng residues, limited health care function, single component, etc., and achieves good immune regulation and anti-oxidation. , suitable for a wide range of people, good taste effect

Inactive Publication Date: 2015-04-29
金日制药(中国)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The invention provides a fermented American ginseng product and a preparation method thereof, which are used to solve the technical defects of American ginseng products in the prior art, such as inconvenient taking, single ingredient, poor palatability, limited health care function, and inability to effectively utilize American ginseng residues.

Method used

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  • American ginseng fermented product and preparation method thereof
  • American ginseng fermented product and preparation method thereof
  • American ginseng fermented product and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] After crushing the American ginseng residue to 60 mesh, soak it in water according to the weight ratio of 1:15 (that is, the material-liquid ratio is 1:15), and after soaking for about 30 minutes, a soaking liquid with a pH value of about 5.5 is obtained.

[0033]Add sucrose, black chicken peptide and calcium carbonate to the above soaking liquid, so that the mass content of sucrose in the soaking liquid is about 8%, the mass content of black chicken peptide in the soaking liquid is about 0.5%, and the mass content of calcium carbonate in the soaking liquid is about 0.5%. The content is about 0.18%. After stirring and mixing, according to the inoculum amount of about 0.1%, enter Leuconostoc membranaceus (bacteria powder) into the soaking liquid for fermentation. About min, when the pH value of the fermentation broth is reduced by more than 0.5, and the reducing sugar content of the fermentation broth is lower than 1.5%, the fermentation is terminated to obtain a fermenta...

Embodiment 2

[0040] After crushing the American ginseng residue to 40 mesh, soak it in water according to the weight ratio of 1:10, and after soaking for about 20 minutes, a soaking liquid with a pH value of about 5 is prepared.

[0041] Add glucose, black chicken peptide and magnesium sulfate to the above soaking liquid, so that the mass content of glucose in the soaking liquid is about 10%, the mass content of black chicken peptide in the soaking liquid is about 0.8%, and the mass content of magnesium sulfate in the soaking liquid is about 0.8%. The content is about 0.3%. After stirring and mixing, according to the inoculum amount of about 0.15%, enter Leuconostoc membranaceus (bacteria powder) into the soaking liquid for fermentation. About min, when the pH value of the fermentation broth decreases by more than 0.5, and the reducing sugar content of the fermentation broth is lower than 1.5%, the fermentation is terminated, and the fermentation broth (pH value is 4.2 to 4.5) is obtained; ...

Embodiment 3

[0044] After crushing the American ginseng residue to 80 mesh, soak it in water according to a weight ratio of 1:20, and after soaking for about 60 minutes, a soaking solution with a pH value of about 6 is prepared.

[0045] Add lactose, black chicken peptide, dipotassium hydrogen phosphate and Tween 80 to the above soaking liquid, so that the mass content of lactose in the soaking liquid is about 5%, the mass content of black chicken peptide in the soaking liquid is about 0.3%, hydrogen phosphate The mass content of dipotassium in the soaking liquid is about 0.15%, and the mass content of Tween 80 in the soaking liquid is about 0.05%. Continea fungus (bacteria powder) is fermented, the temperature of the fermentation is controlled to be about 22°C, and the stirring speed is about 120r / min. When the pH value of the fermentation broth is reduced by more than 0.5, and the reducing sugar content of the fermentation broth is lower than 1.5% When the fermentation is ended , to obta...

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Abstract

The invention provides an American ginseng fermented product and a preparation method thereof. The preparation method comprises the following steps: (1) crushing American ginseng residues, and soaking the crushed American ginseng residues into water to prepare soak liquid; (2) adding a culture medium component to the soak liquid, inoculating into leuconostoc mesenteroides and fermenting, ending fermenting when the pH value of fermentation liquor is reduced by over 0.5 and the content of revertose in the fermentation liquor is lower than 1.5% so as to prepare the fermentation liquor; and (3) centrifuging the fermentation liquor, blending and homogenizing centrifuged liquid supernatant, and sterilizing to obtain the American ginseng fermented product. The American ginseng fermented product prepared by the method provided by the invention has good taste, and good immunoregulation and antioxidant functions, and is suitable for most people.

Description

technical field [0001] The invention relates to a fermented product, in particular to a fermented product of American ginseng and a preparation method thereof. Background technique [0002] American ginseng is a perennial herb of the genus Araliaceae, alias American ginseng, American ginseng, American ginseng, etc. It is native to Canada and the United States, and is now grown in many places in China. American ginseng has a variety of health care functions, it can enhance the function of the central nervous system, protect the cardiovascular system, improve immunity, promote blood vitality, treat diabetes, invigorate the lungs and reduce fire, nourish the stomach and promote fluid, etc. The methods of administration include boiling, stewing, steaming, Slice containing, grind into fine powder, etc. [0003] Although American ginseng is rich in saponins, polysaccharides and other active ingredients, because the cell walls of plant cells are composed of cellulose, hemicellulos...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L33/00
CPCA23V2002/00A23V2400/161A23V2200/30A23V2200/324
Inventor 蔡木易周丽娟王英谷瑞增鲁军赖荣胜吴晶潘兴昌林峰董哲马勇陆路曹珂璐
Owner 金日制药(中国)有限公司