Preparation method of whey protein functional beverage embedded with total saponins of panax ginseng

A technology of total ginseng saponins and functional beverages, applied in the field of food processing, can solve the problems that the application practice of soft beverages is not very significant and the like

Inactive Publication Date: 2021-06-08
JILIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, there are many functional products with the same origin of medicine and food in the market, but they are not very significant in t

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) Dissolve whey protein isolate and propylene glycol alginate at a mass ratio of 5:1, fix the total biopolymer concentration at 6 mg / mL in distilled water for non-covalent interaction, and use 0.1M HCl and Adjust the pH to 4 with NaOH, and stir at 1000 rpm for 2 hours at 25°C to completely dissolve it to form a whey protein isolate-propylene glycol alginate binary mixed solution. Dissolve 5 mg of total ginsenosides in the whey protein isolate-propylene glycol alginate binary mixed solution, and stir magnetically at 1000 rpm for 6 hours until completely dissolved. The whey protein isolate-propylene glycol alginate mixed solution embedded with total ginseng saponins was placed in a freezer for pre-freezing for 6 hours, and vacuum freeze-dried for 24 hours to prepare nanoparticles.

[0025] (2) Pour lemon pomelo juice into a mixing Erlenmeyer flask, and in the whey protein isolate-propylene glycol alginate nanoparticle juice prepared by the above steps of embedding total...

Embodiment 2

[0027] (1) Dissolve whey protein isolate and propylene glycol alginate at a mass ratio of 2:1, fix the total biopolymer concentration at 6 mg / mL, and dissolve them in distilled water for non-covalent interaction, and use 0.1M HCl and Adjust the pH to 4 with NaOH, and stir at 1000 rpm for 3 hours at 25° C. to completely dissolve it to form a whey protein isolate-propylene glycol alginate binary mixed solution. Dissolve 10 mg of total ginsenosides in the whey protein isolate-propylene glycol alginate binary mixed solution, and stir magnetically at 1000 rpm for 6 hours until completely dissolved. The whey protein isolate-propylene glycol alginate mixed solution embedded with total ginsenosides was placed in a freezer for 9 hours, and vacuum freeze-dried for 36 hours to prepare nanoparticles.

[0028] (2) Pour lemon pomelo juice into a mixing Erlenmeyer flask, and in the whey protein isolate-propylene glycol alginate nanoparticle juice prepared by the above steps of embedding tota...

Embodiment 3

[0030] (1) Dissolve whey protein isolate and propylene glycol alginate at a mass ratio of 1:1 and fix the total biopolymer concentration at 6 mg / mL in distilled water for non-covalent interaction, and use 0.1M HCl and Adjust the pH to 4 with NaOH, and stir at 1000 rpm for 4 hours at 25°C to completely dissolve it to form a whey protein isolate-propylene glycol alginate binary mixed solution. Dissolve 10 mg of total ginsenosides in the whey protein isolate-propylene glycol alginate binary mixed solution, and stir magnetically at 1000 rpm for 6 hours until completely dissolved. The whey protein isolate-propylene glycol alginate mixed solution embedded with total ginseng saponins was placed in a freezer for pre-freezing for 9 hours, and vacuum freeze-dried for 36 hours to prepare nanoparticles.

[0031] (2) Pour lemon pomelo juice into a mixing Erlenmeyer flask, and in the whey protein isolate-propylene glycol alginate nanoparticle juice prepared by the above steps of embedding t...

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Abstract

The invention discloses a preparation method of a whey protein functional beverage embedded with total saponins of panax ginseng, and belongs to the technical field of food processing. The whey protein functional beverage comprises the following raw materials of whey protein isolate, propylene glycol alginate, total saponins of panax ginseng, lemon slices, grapefruit sauce, green lemon juice, fructose and purified water. On the basis of the traditional beverage, the application of the nanoparticles embedded with the total saponins of panax ginseng is added, so that the beverage can be released and absorbed in the gastrointestinal tract of a human body, and the damage to the gastrointestinal tract is less. and the total saponins of panax ginseng is added, so that the beverage has the functions of promoting blood circulation, delaying senescence, protecting skin and beautifying, and the effective combination of food and medicines is met. Meanwhile, the product is simple and convenient in preparation method, low in equipment investment, high in nutritional value, relatively mild in taste and suitable for the public.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a preparation method of a whey protein functional drink embedded with total ginseng saponins. Background technique [0002] Ginseng has a long history of medicinal use and is known as the "King of Herbs". Total ginseng saponins are a major active ingredient in ginseng extracts, mainly found in the medicinal materials of the genus Panax genus, and are regarded as active ingredients in ginseng. Affects multiple metabolic pathways. Total ginseng saponins can make the skin smooth, soft and elastic, delay aging, and can also inhibit the production of melanin. Used in hair care products, it can improve the strength of hair, prevent hair loss, white hair, long-term use can make hair black and shiny. At the same time, modern pharmacological studies have shown that ginsenosides in total saponins have anti-tumor, anti-fatigue, and immune-enhancing effects. Therefore, as a new reso...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L33/105A23L33/19A23P10/30
CPCA23L2/02A23L33/105A23L33/19A23P10/30A23V2002/00A23V2200/30A23V2200/302A23V2200/318A23V2250/2124A23V2250/54252A23V2250/606A23V2300/10
Inventor 奚春宇孙正伟刘于嘉康乃馨
Owner JILIN UNIV
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