Method for preparing red ginseng whole powder through composite enzymolysis method assisted by extrusion technology

A technology of extrusion puffing and compound enzymolysis, applied in the field of food processing, can solve the problems of limited application, poor solubility, and inability to add water-soluble food, etc., and achieve the effects of easy absorption by the human body, comprehensive nutritional value, and good solubility.

Inactive Publication Date: 2021-06-18
JILIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Ginseng powder obtained by extrusion technology or superfine pulverization technology has a high content of total saponins, but its solubility is poor, so it cannot be added to water-soluble foods, which limits its application

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] 1. Crush 50g of red ginseng, adjust the water content of red ginseng to 10%, and mix well;

[0017] 2. Put the red ginseng homogenate obtained in step 1) into the twin-screw extrusion equipment for extrusion pretreatment, set the screw speed to 110 rpm, the barrel temperature to 120°C, and the feeding speed to 100 g / min;

[0018] 3. Crush the red ginseng obtained in step 2), add cold water 10 times its mass and stir evenly, raise the temperature to 50°C, adjust the pH of the red ginseng liquid to 4.5, and use 500 U / g α-amylase, 500 U / g fruit The ratio of gluease and 1000 U / g papain was added to the compound enzyme, and the enzyme was hydrolyzed for 2 h;

[0019] 4. Inactivate the enzyme at 95°C for 20 minutes, then centrifuge at 6000r / min for 40 minutes after cooling, separate the red ginseng enzymatic hydrolysis solution from the red ginseng precipitate, and the enzymatic hydrolysis solution is the red ginseng extract;

[0020] 5. Concentrate the red ginseng extract i...

Embodiment 2

[0023] 1. Crush 100g of red ginseng, adjust the water content of red ginseng to 12%, and mix well;

[0024] 2. Put the red ginseng homogenate obtained in step (1) into the twin-screw extrusion equipment for extrusion pretreatment, set the screw speed to 120 rpm, the barrel temperature to 120°C, and the feeding speed to 110 g / min ;

[0025] 3. Crush the red ginseng obtained in step (2), add cold water 10 times its mass and stir evenly, raise the temperature to 55°C, adjust the pH of the red ginseng liquid to 5, press 500 U / g α-amylase, 500 U / g The ratio of pectinase and 800U / g papain was added to compound enzyme, and enzymolysis was performed for 4 h;

[0026] 4. Inactivate the enzyme at 95°C for 20 minutes, after cooling, centrifuge at 8000r / min for 30 minutes, separate the red ginseng enzymatic hydrolysis solution from the red ginseng precipitate, and the enzymatic hydrolysis solution is the red ginseng extract;

[0027] 5. Concentrate the red ginseng extract in step (4) at...

Embodiment 3

[0030] 1. Crush 100g of red ginseng, adjust the water content of red ginseng to 15%, and mix well;

[0031] 2. Put the red ginseng homogenate obtained in step (1) into the twin-screw extrusion equipment for extrusion pretreatment, set the screw speed to 140 rpm, the barrel temperature to 140°C, and the feeding speed to 115 g / min ;

[0032] 3. Crush the red ginseng obtained in step (2), add cold water 10 times its mass and stir evenly, raise the temperature to 60°C, adjust the pH of the red ginseng liquid to 5, press 600 U / g α-amylase, 400 U / g The ratio of pectinase and 1000 U / g papain was added to compound enzyme, and enzymolysis was performed for 4 h;

[0033] 4. Inactivate the enzyme at 95°C for 20 minutes, after cooling, centrifuge at 6000r / min for 30 minutes, separate the red ginseng enzymatic hydrolysis solution from the red ginseng precipitate, and the enzymatic hydrolysis solution is the red ginseng extract;

[0034] 5. Concentrate the red ginseng extract in step (3) ...

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PUM

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Abstract

The invention provides red ginseng whole powder prepared through a composite enzymolysis method assisted by an extrusion technology and a preparation method. Red ginseng is pretreated through the extrusion technology, the red ginseng is subjected to enzymolysis through the composite enzymolysis method, and the prepared red ginseng whole powder is very high in total saponin content, soluble dietary fiber content and protein content; the nutritional value is more comprehensive and richer, and small molecules after enzymolysis are easier to absorb by a human body; the product is good in solubility, faint yellow in color and luster, free of earthy smell and good in sensory value; and the comprehensive utilization of ginseng products with high added value is realized, the obtained red ginseng whole powder can be used as a food base material, and a new method is provided for the development of ginseng food.

Description

technical field [0001] The invention provides a composite enzymolysis method assisted by extrusion technology to prepare red ginseng whole powder, and also discloses the preparation method, which belongs to the technical field of food processing. Background technique [0002] Red ginseng is the dried root and rhizome of the cultivated product of Araliaceae ginseng after steaming. During the high-temperature steaming process of red ginseng, a series of physical and chemical changes will occur, which makes red ginseng have higher nutritional value than ginseng. The recognized active ingredients of ginseng mainly include ginsenosides, ginseng polysaccharides and ginseng proteins. How to extract these active ingredients more efficiently and then add them to food is a practical problem in the development of ginseng series products. [0003] At present, there are mainly two kinds of common ginseng powder base materials, one is directly obtained by physical methods, such as extru...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/105A23P30/34
CPCA23L33/105A23P30/34A23V2002/00A23V2200/30A23V2250/2124A23V2300/10
Inventor 张铁华董舒月朱梓燚杨涛王恩发
Owner JILIN UNIV
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