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Ginseng fermentation product and preparation method thereof

A technology of fermented products and ginseng, which is applied in the field of ginseng fermented products and its preparation, can solve the problems of single ingredient, limited health function, poor palatability, etc., and achieve good taste, increase health function, comprehensive and balanced nutritional components

Active Publication Date: 2015-05-06
浙江大医德美生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention provides a fermented ginseng product and a preparation method thereof, which are used to solve the technical defects of ginseng products in the prior art, such as single ingredients, poor palatability, and limited health care functions

Method used

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  • Ginseng fermentation product and preparation method thereof
  • Ginseng fermentation product and preparation method thereof
  • Ginseng fermentation product and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] 1. First fermentation

[0051] Ginseng with a water content of 12% is crushed and soaked in water according to the weight ratio of 1:15 (that is, the ratio of solid to liquid is 1:15). After soaking for about 30 minutes, a soaking solution with a pH value of about 5 is obtained;

[0052] Add sucrose, black-bone peptide and potassium sulfate to the above clear liquid, so that the mass content of sucrose in the soaking solution is about 8%, the mass content of black-bone peptide in the soaking solution is about 0.5%, and the mass content of potassium sulfate in the soaking solution is about 8%. The content is about 0.18%. After stirring and mixing, according to the inoculation amount of about 0.1%, add Leuconostoc enterococci into the soaking liquid for the first fermentation. The temperature of the first fermentation is controlled at about 25°C, and the stirring speed is 100r / About min, when the pH value of the fermented liquid decreases by more than 0.5, and the reduci...

Embodiment 2

[0068] 1. First fermentation

[0069] Ginseng with a water content of 15% is crushed and soaked in water according to the weight ratio of 1:10 (that is, the ratio of solid to liquid is 1:10). After soaking for about 50 minutes, a soaking solution with a pH value of about 5.2 is obtained;

[0070] Add sucrose, black-bone chicken peptide and potassium dihydrogen phosphate to the above-mentioned soaking liquid, so that the mass content of sucrose in the soaking liquid is about 6%, the mass content of black-bone chicken peptide in the soaking liquid is about 0.4%, and potassium dihydrogen phosphate is about 6%. The mass content in the soaking liquid is about 0.15%. After stirring and mixing, add Leuconostoc enterococci into the soaking liquid according to the inoculum amount of about 0.05% for the first fermentation, and control the temperature of the first fermentation to about 23°C. The stirring speed is about 90r / min, and when the pH value of the fermented liquid decreases by m...

Embodiment 3

[0081] 1. First fermentation

[0082] Ginseng with a moisture content of 20% is crushed and soaked in water according to the weight ratio of 1:20 (that is, the ratio of solid to liquid is 1:20). After soaking for about 40 minutes, a soaking solution with a pH value of about 5.4 is obtained;

[0083] Add sucrose, Wuji peptide, potassium phosphate and Span-60 to the above clear liquid, so that the mass content of sucrose in the soaking solution is about 10%, the mass content of Wuji peptide in the soaking solution is about 0.7%, and potassium phosphate is The mass content in the soaking solution is about 0.3%, and the mass content of Span-60 in the soaking solution is about 0.05%. After stirring and mixing, add Leuconostoc enterica enterica into the soaking solution according to the inoculation amount of about 0.2%. Carry out the first fermentation, control the temperature of the first fermentation to be about 26°C, and the stirring speed to be about 120r / min, and end the first ...

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Abstract

The invention provides a ginseng fermentation product and a preparation method thereof. The preparation method comprises the following steps of (1) crushing ginseng, and then soaking the crushed ginseng into water to prepare a soak solution; (2) adding a culture medium component into the soak solution, and then, inoculating leuconostoc mesenteroides to carry out first fermentation to obtain a first fermentation solution; (3) adding pectinase into a fruit and vegetable solution with the pH value of 4.5-6 to carry out enzymolysis treatment to obtain an enzymolysis fruit and vegetable solution; (4) adding the culture medium component into the enzymolysis fruit and vegetable solution, and then, inoculating compound lactobacillus to carry out second fermentation to obtain a second fermentation solution; (5) adding the culture medium component into the second fermentation solution, and then, inoculating compound lactobacillus to carry out third fermentation to obtain a third fermentation solution; and (6) centrifuging after uniformly mixing the first fermentation solution and the third fermentation solution, and then, homogenizing and sterilizing a centrifugal supernatant liquid to obtain the ginseng fermentation product. The ginseng fermentation product is good in taste, unique in flavor, favorable in immune adjusting and oxidation resisting functions and other functions and wide in application crowd range.

Description

technical field [0001] The invention relates to a fermented product, in particular to a fermented ginseng product and a preparation method thereof. Background technique [0002] Ginseng is a perennial herb, also known as yellow ginseng, goblin, and god grass. It is produced in Northeast China, North Korea, South Korea, Japan, and eastern Russia. After a lot of clinical research, ginseng is suitable for adjusting blood pressure, restoring heart function, neurasthenia and physical weakness. [0003] Ginseng is rich in flavonoids, but because the cell wall of plant cells is composed of cellulose, hemicellulose, etc., and its structure is dense, taking it directly is not only time-consuming, laborious and inconvenient to take, but also makes most of the active ingredients in ginseng difficult to obtain. Absorbed by the human body with low bioavailability. There are currently a small number of reports of making beverages from ginseng. For example, the patent with the notificat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L1/29A23L2/84A23L33/00
CPCA23L2/38A23L2/84A23V2002/00A23V2200/30A23V2200/324
Inventor 蔡木易谷瑞增鲁军陆路潘兴昌董哲林峰马勇徐亚光马永庆金振涛陈亮刘文颖魏颖张海欣刘艳马涛曹珂璐姜思萌王憬
Owner 浙江大医德美生物科技有限公司
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