Unlock instant, AI-driven research and patent intelligence for your innovation.

A kind of method of cloud ginseng enzyme processing

A technology of ginseng enzyme and cloud ginseng, which is applied in the field of cloud ginseng enzyme processing, can solve the problems of low added value, inability to give full play to medicinal value, and low economic benefits, and achieve the improvement of protease activity and antioxidant activity, significant health care function, The effect of simple processing technology

Active Publication Date: 2021-08-24
YUNNAN AGRICULTURAL UNIVERSITY
View PDF3 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to its regional uniqueness and the particularity of its own smell, cloud ginseng is mainly sold fresh. The processing industry chain is short, the product is single, and the added value is low. Its medicinal value cannot be fully utilized, and its economic benefits are low.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • A kind of method of cloud ginseng enzyme processing
  • A kind of method of cloud ginseng enzyme processing
  • A kind of method of cloud ginseng enzyme processing

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1 preparation of wild ginseng fermentation base liquid

[0020] 1. Determination of enzymatic hydrolysis conditions for single enzymes (pectinase, cellulase, tannase)

[0021] (1) After drying the fresh ginseng, grind it into a fine powder (moisture content ≤ 9.0%).

[0022] (2) Optimum material-to-liquid ratio: Weigh 5 portions of dried ginseng powder of 5g each, put them in a beaker, and add them respectively according to the material-to-liquid ratio of 1:7, 1:8, 1:9, 1:10, and 1:11 After dissolving in ultrapure water, add pectinase (cellulase or tanninase) at 0.5% (mass ratio), enzymolyze at 50°C and pH 5.0 for 180min, measure the enzymolysis rate after the enzymolysis reaction is completed, Determine the optimum material-liquid ratio of pectinase, cellulase and tannase respectively.

[0023] (3) Optimum amount of enzyme added: Weigh 5 parts of ginseng dry powder of 5g each and put them in a beaker, add ultrapure water to dissolve according to the optimu...

Embodiment 2

[0037] Embodiment 2 Lactobacillus plantarum ST fermentation cloud ginseng enzyme process optimization

[0038] 1. Optimum inoculum size: Cool the fermentation base liquid to 30°C-40°C, add sucrose at 9% (mass volume ratio), randomly divide it into 6 experimental groups with equal volume, and then divide them into 1×10 4 cfu / mL, 2.5×10 4 cfu / mL, 5×10 4 cfu / mL, 7.5×10 4cfu / mL, 10 5 cfu / mL, 1.25×10 5 Plantarum ST was inoculated at a concentration of cfu / mL, and fermented at 37°C for 20 hours. After the fermentation, the ginseng enzyme was evaluated sensory to determine the optimal inoculum amount of Lactobacillus plantarum ST.

[0039] 2. Addition of sucrose: Cool the fermentation base solution to 30°C-40°C, divide it randomly into 6 experimental groups with equal volumes, and divide them into 5%, 6%, 7%, 8%, 9%, 10% (mass volume ratio) after adding sucrose, inoculate Lactobacillus plantarum ST according to the optimal inoculum amount, and ferment at 37°C for 20 hours. After...

Embodiment 3

[0044] Example 3 The functionality of cloud ginseng enzyme

[0045] After fermentation, the titratable acidity and protease activity of cloud ginseng enzyme were detected according to GB / T 12456-2008 and SB / T 10317-1999 respectively. According to DPPH (1,1-diphenyl-2-trinitrophenylhydrazine ) free radical scavenging rate test to evaluate the in vitro antioxidant activity of ginseng enzyme. The results are shown in Table 2. Compared with before fermentation, the organic acid content, protease activity, and DPPH free radical scavenging ability in the cloud ginseng enzyme increased by 17.42% respectively ( P P P <0.05), the biological function was significantly increased.

[0046] Table 4 Criteria for Sensory Evaluation of Yunshen Enzyme

[0047]

[0048] Table 5 Yun ginseng enzyme functional index

[0049]

[0050] Note: Different letters in the same column indicate significant differences ( P <0.05).

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention belongs to the field of food technology, and provides a method for processing cloud ginseng enzymes. On the basis of determining the enzymatic hydrolysis conditions of tannase, cellulase, and pectinase respectively, the conditions for enzymolysis of compound enzymes are optimized through orthogonal experiments. The compound enzyme is used to enzymatically hydrolyze cloud ginseng to obtain an enzymatic hydrolyzate. The enzymolysis solution is used as a fermentation substrate to inoculate Lactobacillus plantarum with independent intellectual property rights for fermentation to produce cloud ginseng enzyme products. Beneficial effects of the present invention: (1) effectively remove the peculiar smell of cloud ginseng; (2) protease activity and antioxidant activity are significantly improved, and probiotics and cloud ginseng bioactive substances are integrated, and have significant health care functions; ( 3) The processing technology is simple, the whole process is controllable, and the quality is guaranteed.

Description

technical field [0001] The invention belongs to the technical field of food and relates to a method for processing cloud ginseng with enzyme. Background technique [0002] Cloud ginseng, commonly known as stinky ginseng, stinky medicine, also known as blue-flowered stinky ginseng and bearded American ginseng, belongs to the genus Codonopsis Codonopsis of the Campanulaceae family ( Codonoposis bulleyana Forrest ex Diels), cylindrical or spindle-shaped, with yellow-white latex and a special odor, is one of the plant roots with medicinal and edible value that has been widely used in Yunnan folks for a long time and has written records. endemic plant species in Southwest China. [0003] Yun ginseng is rich in amino acids, vitamins and mineral elements, and has balanced nutrition. Compared with other edible and medicinal rhizome plants, the content of vitamin B in its roots is 3-84 times higher, and it contains flavonoid coumarin, volatile oil , sugars, amino acids, proteins, ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23L33/00A23L33/135
CPCA23L33/00A23L33/135
Inventor 林秋叶杨生超普岳红黄丝艳郭文清雷清芝叶朋飞李瑶罗程程燕东余行倪琳钰殷桦娟周磊
Owner YUNNAN AGRICULTURAL UNIVERSITY