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Enzyme ginseng polysaccharide powder tabletted sweets and preparation method thereof

A technology of ginseng polysaccharide and ginseng powder, which is applied in the fields of polysaccharide/gum-containing food ingredients, confectionery, confectionery industry, etc., can solve the problems of slow nutrient release and absorption, high hardness, lack of product development and sales, etc. The effect of enhancing value-added, improving quality of life, and inhibiting the production of harmful intestinal bacteria and spoilage

Pending Publication Date: 2021-03-30
宋小舟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Direct consumption of ginseng products has the disadvantages of slow nutrient release and absorption, high hardness and bad taste
With the improvement of people's living standards and the enrichment of nutritional knowledge, there is an increasingly urgent need for products that contain ginseng polysaccharides for direct and convenient consumption, but there is currently a lack of corresponding product development and sales in the market

Method used

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  • Enzyme ginseng polysaccharide powder tabletted sweets and preparation method thereof
  • Enzyme ginseng polysaccharide powder tabletted sweets and preparation method thereof
  • Enzyme ginseng polysaccharide powder tabletted sweets and preparation method thereof

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Embodiment Construction

[0027] The following examples are used to illustrate the present invention and make it more specific, but in no way limit the scope of the present invention.

[0028] A kind of preparation method of the compressed candy that contains ferment softening ginseng and functional polysaccharide, comprises the following steps:

[0029] a. Select dried ginseng to remove roots, wash, slice, steam at 80-100°C for about 30 minutes, air-dry at 70°C-80°C, grind into powder with an average particle size of 60 mesh; according to ginseng powder: enzyme solution = 1 : The ratio of 3-4, immerse ginseng powder in the enzyme solution for 24-48 hours, seal it, ferment it again at a constant temperature of 30°C-40°C, take it out, air-dry it at 70°C-80°C, and grind it into powder again, with an average particle size of 80 Purpose, obtain ferment ginseng powder, described ferment is fermented ripe fruit and vegetable ferment;

[0030] b. Mixing 1 part of isomaltooligosaccharide and 6 parts of enzyme...

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Abstract

The invention discloses enzyme ginseng polysaccharide powder tabletted sweets, which are prepared by the following steps: selecting ginseng, cooking and curing the ginseng, soaking and softening the ginseng in enzyme, and air-drying and grinding the material to obtain enzyme ginseng powder; mixing the enzyme ginseng powder with isomaltooligosacharide to obtain enzyme ginseng polysaccharide powder;and mixing and pressing enzyme ginseng polysaccharide powder, auxiliary materials and food additives to obtain the tabletted sweets. The tabletted sweet is sour, sweet, delicious and rich in nutrition, is used as leisure and nutritional supplement food for parts of people suffering from dietetic therapy, long-time work, hypoimmunity, postoperative recovery and the like, can also be used as dailycommon leisure health food, is suitable for people of all ages, and can effectively improve the life quality of the people. The invention also discloses a preparation method of the enzyme ginseng polysaccharide powder tabletted sweets.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to an enzyme ginseng polysaccharide powder compressed candy and a preparation method thereof. Background technique [0002] Ginseng products are rich in nutrition, high in protein, low in fat, contain special nutrients such as ginseng polysaccharides and ginsenosides, and are healthy foods rich in essential amino acids, minerals, vitamins and other nutrients. Enzyme-softened ginseng contains a variety of biologically active substances such as enzymes, peptides, and polysaccharides that are beneficial to the human body. The direct consumption of ginseng products has the disadvantages of slow nutrient release and absorption, high hardness and bad taste. With the improvement of people's living standards and the enrichment of nutritional knowledge, there is an increasingly urgent need for products that contain ginseng polysaccharides for direct and convenient consumption, but there is c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/36A23G3/42A23G3/50
CPCA23G3/48A23G3/364A23G3/50A23G3/42A23V2002/00A23V2200/30A23V2250/51
Inventor 宋小舟李大军韩淞任白寿年任翠芳
Owner 宋小舟
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