Kefir particle fermented ginseng powder

Abstract

The invention discloses kefir particle fermented ginseng powder. The kefir particle fermented ginseng powder is prepared by the following steps: steaming fresh ginseng for 20 to 30 minutes at the temperature of 80 to 100 DEG C, pulping the steamed ginseng by adopting a pulping machine for 10 to 15 minutes at the temperature of 110 to 125 DEG C, inoculating 3 to 15 percent of kefir particles, and culturing the ginseng at the temperature of 28 to 30 DEG C for 36 to 60 hours to obtain a fermentation solution; freeze-drying the fermentation solution to obtain fermented ginseng powder. After the ginseng is fermented by virtue of Kefir particles, the content of rare ginseng saponin Rg3 is increased by 338 percent, content of rare ginseng saponin Rh2 and content of rare ginseng saponin CK are increased to certain extent and are respectively increased by 34 percent to 42 percent, and content of soluble dietary fibers, soluble proteins and total proteins is increased to certain extent; no nutritional substance for microorganisms in kefir particles is added, the ginseng is fermented by only utilizing the kefir particles, the ginseng is successfully fermented, and the result is better than an expected result; compared with the unfermented ginseng, the tissue state of the fermented ginseng is loose, the offensive smell of the fermented ginseng is avoided, an attractive aromatic smell is provided, and the problem that the bitterness of a ginseng product cannot be accepted by consumers can be solved.

Description

technical field [0001] The invention belongs to the field of medicinal food, and in particular relates to fermented ginseng powder with Kefir grains. Background technique [0002] Ginseng (Panax ginseng C.A. Mey) is a plant of the genus Panax in the Araliaceae family. Ginsenoside is the main active ingredient of ginseng, and various pharmacological activities of ginseng are related to it. There are more than 70 kinds of ginsenosides that have been isolated and identified, among which Ra, Rb, Rc, Rd, Re, Rf and Rg1 are relatively high in ginseng, accounting for more than 95% of the total ginsenosides, and are intrinsic ginsenosides in ginseng. Intrinsic ginsenosides lose their coordinating glycosyl groups after hydrolysis to obtain Rh1, CK, PPD and PPT, etc., which are rarely or almost not contained in ginseng, and are called rare ginsenosides. The less sugar groups contained in ginsenosides, the higher the bioavailability and the stronger the pharmacological activity. To i...

AI Technical Summary

Problems solved by technology

However, the types and contents of rare ginsenosides produced by physical transformation are limited, and steaming at high temperature for a long time will easily cause the loss of ginsenoside components

Chemical methods, including acid hydrolysis and alkali hydrolysis, such as using hydrochloric acid aqueous solution or alkaline glycerin bath to degrade ginsenosides into rare ginsenosides, the reaction conversion rate is high, but the conversion conditions are not easy to control, and there are many by-products

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