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Method for preparing Korean red ginseng and wheat germ antioxidant food

A technology of wheat germ and functional food, which is applied in the direction of food ingredients, sugary food ingredients, functions of food ingredients, etc.

Inactive Publication Date: 2016-05-04
HUANCUILOU RED GINSENG BIOLOGICAL TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0047] In addition to sesame, although there are many foods containing linolenic acid, they are not as effective as sesame

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] 1, a preparation method of Korean red ginseng wheat germ antioxidant functional food, its characteristics are as follows:

[0057] (1) The weight of raw and auxiliary materials is 6g of Korean red ginseng, 9g of wheat germ, 6g of peanut, 6g of corn, 6g of sesame, 0.3g of lactic acid bacteria, 12g of glucose, and 3g of xylitol;

[0058] (2) Extract the Korean red ginseng in (1) 3 times with water, add 6 times the weight of the red ginseng each time, for 3 hours each time, at 60°C, to obtain the water extract, combine and concentrate to 1 ml The water extract is equivalent to the amount containing 1g of red ginseng;

[0059] (3) Add 12 g of glucose and 0.3 g of lactic acid bacteria to the red ginseng concentrate in (2) and ferment for 72 hours to obtain the extract of red ginseng fermented by lactic acid bacteria, concentrate, dry, and mix well;

[0060] (4) Grinding the wheat germ, peanut, corn, and sesame in (1) into micron-sized particles through a colloid mill, a vib...

Embodiment 2

[0063] 1, a preparation method of Korean red ginseng wheat germ antioxidant functional food, its characteristics are as follows:

[0064] (1) The weight of raw and auxiliary materials is 9g of Korean red ginseng, 15g of wheat germ, 9g of peanut, 9g of corn, 9g of sesame, 0.9g of lactic acid bacteria, 18g of glucose, and 6g of xylitol;

[0065] (2) Extract the Korean red ginseng in (1) 4 times with 8 times the weight of the red ginseng, each time for 4 hours, 80°C, to obtain the water extract, combine and concentrate to 1 ml The water extract is equivalent to the amount containing 1g of red ginseng;

[0066] (3) Add 18 g of glucose and 0.9 g of lactic acid bacteria to the red ginseng concentrate in (2) and ferment for 96 hours to obtain the extract of red ginseng fermented by lactic acid bacteria, concentrate, dry, and mix well;

[0067] (4) Grinding the wheat germ, peanut, corn, and sesame in (1) into micron-sized particles through a colloid mill, a vibrating mill or a jet mi...

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Abstract

The invention belongs to the technical field of food and health food research and development, and relates to a method for preparing a Korean red ginseng and wheat germ antioxidant food. Aqueous extraction is conducted on Korean red ginseng to obtain a water extract solution, and the water extract solution is concentrated; lactobacilli are added to a Korean red ginseng concentrated solution for fermentation to obtain a lactobacillus fermented Korean red ginseng extract; wheat germ, peanut, corn and sesame seed are made into micron-sized particles through colloid milling, vibration milling or jet milling; xylitol, the fermented Korean red ginseng extract and the wheat germ, peanut, corn and sesame seed micron-sized particles are mixed, screened, dried and subpackaged to obtain the Korean red ginseng antioxidant food. The Korean red ginseng and wheat germ antioxidant food can be made into dissolved medicines, capsules, tablets or beverages.

Description

technical field [0001] The invention belongs to the technical field of food and health food research and development. The invention relates to a preparation method of Korean red ginseng wheat germ anti-oxidation functional food. The product of the invention has the function of strengthening the body. Background technique [0002] 1 Korean red ginseng is made from fresh Korean ginseng by steaming and roasting. During the processing of Korean red ginseng, new anti-cancer active ingredients are produced. Korean red ginseng is neither cold nor hot, and belongs to warm nature; although Korean ginseng is warm in nature, it has strong tonic properties, nourishing qi and helping fire. Korean ginseng is divided into white ginseng and red ginseng. People with spleen deficiency and hyperactivity of fire should use white ginseng because "it uses cool qi when raw, and slightly bitter to nourish yin." ". Generally speaking, Korean ginseng is more suitable for elderly people with obvio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L7/152A23L25/00A23L33/105
CPCA23V2002/00A23V2200/30A23V2250/2124A23V2250/6422A23V2250/61
Inventor 姜志辉高晖富张崇禧王振波侯会芳邹军波于江春姜丽萍史文凤王孟王巧论张瑞瑞丛众正杨盛勇荆永楠
Owner HUANCUILOU RED GINSENG BIOLOGICAL TECH CO LTD
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