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.
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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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