kefir fermented ginseng powder

Abstract

The invention discloses fermented ginseng powder with Kefir grains. Fresh ginseng is steamed at 80-100°C for 20-30 minutes, beaten by a beater, 110-125°C for 10-15 minutes, and added with 3%-15% kefir grains at 28°C. ‑30°C for 36-60 hours to obtain fermentation broth; freeze-dried to obtain fermented ginseng powder; after fermentation of Kefir grains, the content of rare ginsenoside Rg3 increased by 338%, rare ginsenoside Rh2 and rare ginsenoside CK increased to a certain extent, respectively 34% and 42%, soluble dietary fiber, soluble protein, and total protein all increased to a certain extent; without adding any nutrients required by microorganisms in Kefir grains, simply using Kefir grains to ferment ginseng achieved success and exceeded expectations Results: Compared with unfermented ginseng, the fermented ginseng is softer and has a more irritating taste than fermented ginseng. It has an attractive aroma, which solves the problem that the bitter taste of ginseng products is not accepted by consumers.

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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