Red ginseng honey and preparation method thereof

Abstract

The invention discloses red ginseng honey which comprises the following raw materials: 15%-20% of red ginseng slices, 75%-80% of honey, 3% of lactic acid bacteria, 0.7%-1.5% of an enzyme preparation, 0.1% of natural propolis, 2.5%-3% of an additive and water, and the enzyme preparation is honey amylase, cellulase and pectinase. The additives are beta-cyclodextrin, L-arabinose, ammonium glycyrrhizinate, globe artichoke extract (0.1%) and vitamin C. The invention also discloses a preparation method of the red ginseng honey, and the preparation method comprises the following steps: S1, preparing a red ginseng extracting solution: carrying out superfine grinding: slicing red ginseng, and preparing the sliced red ginseng into micro powder of 200 meshes or above through an air jet pulverization method under the conditions that the temperature is less than or equal to 40 DEG C and the pressure is 8-10 MPa; and fermenting and breaking walls: inoculating lactic acid bacteria into the crushed red ginseng, wherein the inoculation amount is 3%. The red ginseng honey liquid is reasonable in design, systematically solves the pain points of activity loss, poor stability, insufficient efficacy and the like of the traditional red ginseng honey liquid, has scientificity and industrialization feasibility, and provides a new generation of technical paradigm for the functional food industry.

Description

Technical Field

[0001] The invention relates to the technical field of red ginseng honey preparation, in particular to red ginseng honey and a preparation method thereof. Background Art

[0002] Red ginseng honey liquid is a health drink that combines red ginseng (steamed ginseng) with honey. The ginsenosides (such as Rg3 and Rh2) in red ginseng are combined with the polyphenols and enzymes in honey to enhance antioxidant, anti-fatigue, and immune-modulating properties. Its innovative preparation method balances active ingredient preservation, flavor optimization, stability enhancement, and functional synergy.

[0003] Traditional preparation methods for red ginseng honey have limitations, including: 1. Low red ginseng processing efficiency: Traditional water or alcohol extraction methods extract red ginseng's active ingredients (such as ginsenosides). Traditional water extraction (boiling water reflux for 4-6 hours) results in a degradation rate of over 40% for heat-sensitive saponins (such as Rg1 and Re), and excessive dissolution of polysaccharides, forming colloids that hinder subsequent separation. Ethanol gradient precipitation requires frequent solvent changes, resulting in residual ethanol levels ≥500 ppm in the final product, exceeding the 300 ppm limit specified in the Chinese Pharmacopoeia, making the process time-consuming and yielding low. 2. Honey's active ingredients are easily destroyed: Traditional methods typically employ high-temperature sterilization, which can lead to an inactivation rate of >60% for catalase in the honey and excessive levels of 5-hydroxymethylfurfural (HMF) generated by oxidation of phenolic compounds. Prolonged mixing can also lead to the loss of active ingredients such as enzymes and vitamins in the honey. 3. Uneven mixing: The physical properties of red ginseng and honey differ significantly, making traditional stirring difficult to achieve homogenization. 4. Short shelf life: Honey is susceptible to microbial contamination and oxidation. Therefore, we designed a red ginseng honey and a preparation method thereof to solve the above problems. Summary of the Invention

[0004] The purpose of the present invention is to solve the problems existing in the prior art and to propose a red ginseng honey and a preparation method thereof, which systematically solves the pain points of traditional red ginseng honey liquid such as activity loss, poor stability, and insufficient efficacy. It has both scientificity and industrial feasibility, and provides a new generation of technology paradigm for the functional food industry.

[0005] In order to achieve the above object, the present invention adopts the following technical solutions:

[0006] The invention discloses red ginseng honey, which comprises the following raw materials: 15%-20% of red ginseng slices, 75%-80% of honey, 3% of lactic acid bacteria, 0.7%-1.5% of enzyme preparation, 0.1% of natural propolis, 2.5%-3% of additives and water.

[0007] Preferably, the enzyme preparation is honey amylase, cellulase and pectinase, and the additive is β-cyclodextrin, L-arabinose, ammonium glycyrrhizate, artichoke extract (0.1%) and vitamin C.

[0008] The present invention also discloses a method for preparing red ginseng honey, comprising the following steps:

[0009] S1. Preparation of red ginseng extract:

[0010] Ultrafine grinding: After slicing the red ginseng, use the air flow grinding method to make fine powder of 200 mesh or above at a temperature of ≤40℃ and a pressure of 8-10MPa;

[0011] Fermentation and cell wall breaking: The crushed red ginseng is inoculated with lactic acid bacteria at an inoculation rate of 3%, and fermented at 35-40°C for 48 hours to break down cell wall polysaccharides;

[0012] Enzymatic extraction: Add 0.1% honey amylase at 40°C and perform enzymatic hydrolysis for 30 minutes to break down macromolecular sugars into monosaccharides. Then cool to 30°C and add 0.05% cellulase and perform enzymatic hydrolysis for 20 minutes to break down the red ginseng cell walls and release saponins.

[0013] Add 0.5% cellulase and 0.2% pectinase, and treat with ultrasound at 40kHz for 30 minutes at 45-50℃ to further destroy the plant fiber structure and decompose macromolecular sugars into monosaccharides;

[0014] Low-temperature countercurrent extraction: After enzymatic hydrolysis, dynamic countercurrent extraction technology at 35°C was used, and the solvent was 30% ethanol solution;

[0015] Centrifugal concentration: Centrifuge at 10,000 rpm for 20 minutes, collect the supernatant, and concentrate in vacuo at 60°C to a solid content of 40% (Brix value) to obtain the red ginseng extract;

[0016] S2. Honey pretreatment:

[0017] Membrane filtration sterilization: Raw honey passes through a 0.1μm ceramic membrane filtration system with an operating pressure of 0.3MPa to remove spores and microorganisms;

[0018] Crystallization inhibition treatment: The filtered honey is stirred at a constant temperature of 50°C, 0.1% natural propolis is added as a crystal nucleus inhibitor, and glucose crystals are broken by high-pressure homogenization at 20MPa to prevent subsequent crystallization during storage;

[0019] Low temperature concentration: vacuum concentration at 40℃ to a moisture content of ≤18% to avoid high temperature damage to enzyme activity, and obtain processed honey;

[0020] S3, staged mixing: adding the treated honey to the red ginseng extract in three stages, gradually increasing the mixing intensity to avoid phase separation caused by excessive local concentration, to obtain a red ginseng honey mixture;

[0021] 0.5% β-cyclodextrin, 2% L-arabinose, and 0.02% ammonium glycyrrhizate were added to the red ginseng honey mixture in sequence, with stirring at 200 rpm for 20 minutes. 0.1% artichoke extract and 0.05% vitamin C were then added as antioxidants and mixed evenly.

[0022] S4, homogenization: The mixed solution was passed through a high-pressure homogenizer at 20 MPa for 3 cycles, each for 5 minutes, to crush the red ginseng particles to a particle size of <10 μm;

[0023] Then place it in a vacuum tank, at a pressure of -0.08MPa, and stir at a constant temperature of 45℃ for 2 hours to accelerate the penetration and fusion of the ingredients through the negative pressure environment to form a uniform paste;

[0024] S5, Nano-emulsification stabilization: Using high-pressure homogenization technology, the mixed paste is processed twice by a 100MPa high-pressure homogenizer to form a nano-scale system with a particle size of ≤500nm;

[0025] S6, ultra-high pressure sterilization: 600MPa pressure for 5 minutes, killing microorganisms while retaining heat-sensitive components, total colony count <100CFU / g;

[0026] S7. Aseptic cold filling: Aseptic filling is carried out in a clean workshop. The sterilized red ginseng royal jelly is filled into brown glass bottles and sealed with nitrogen.

[0027] Preferably, in S1, the saponin content is ≥1.5 mg / g, and the pH value of the obtained red ginseng extract is 5.5-6.0.

[0028] Preferably, in said S3, stage 1: adding 50% honey, stirring at low speed, 200 rpm for 10 minutes, temperature ≤ 35°C;

[0029] Stage 2: Add 30% honey and stir at medium speed, 500 rpm for 15 minutes;

[0030] Stage 3: Add the remaining 20% of honey and stir at high speed, 800 rpm for 20 minutes.

[0031] Preferably, in S6, the microbial indicators are total colony count <100 CFU / g and mold and yeast <10 CFU / g, which comply with GB 14963 honey food safety standards.

[0032] Preferably, after preparation, activity testing is carried out, and the content of ginsenosides and polysaccharides in each batch is tested to ensure that the ingredients meet the standards.

[0033] Preferably, after the preparation is completed, a stability test is performed, and after an accelerated aging test at 37°C, no stratification or crystallization occurs, and the physical and chemical indicators remain stable.

[0034] Compared with the prior art, the present invention has the following beneficial effects:

[0035] 1. In the present invention, red ginseng saponin extraction adopts gradient countercurrent extraction technology for dynamic extraction, combined with low-temperature vacuum puffing pretreatment to fully rupture the cell wall, so that the total saponin yield is increased from 5.2% in the traditional process to 8.7%. The ethanol concentration gradient matches the solubility of saponins with different polarities, such as Rg1 is highly hydrophilic and Rb1 is highly hydrophobic, avoiding the loss of components caused by a single solvent. The extraction rate of red ginseng active ingredients is increased by 30-40%, and the extraction time is reduced by 50%.

[0036] 2. In the present invention, honey is separated and purified by low-temperature membranes, and 0.1 μm ceramic membrane cross-flow filtration is used instead of pasteurization to retain enzyme activity while intercepting microorganisms. The honey enzyme activity retention rate is greater than 95%, and the stability of red ginseng saponins is improved. Ultrasonic treatment is used to form homogeneous micelles in honey sugars to prevent crystallization and extend the storage time of the product. DETAILED DESCRIPTION

[0037] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments.

[0038] The invention discloses red ginseng honey, which comprises the following raw materials: 15%-20% of red ginseng slices, 75%-80% of honey, 3% of lactic acid bacteria, 0.7%-1.5% of enzyme preparation, 0.1% of natural propolis, 2.5%-3% of additives and water.

[0039] The enzyme preparation comprises honey amylase, cellulase and pectinase, and the additives comprise beta-cyclodextrin, L-arabinose, ammonium glycyrrhizate, artichoke extract (0.1%) and vitamin C.

[0040] The present invention also provides a method for preparing red ginseng honey, comprising the following steps:

[0041] S1. Preparation of red ginseng extract:

[0042] Ultrafine grinding: Slice the red ginseng into 2-3mm thick slices, place the slices in a vacuum extruder, set the temperature to 45°C, and the vacuum degree to -0.08MPa, and process for 30 minutes to expand and loosen the fiber structure of the red ginseng, destroy the dense cell wall of the red ginseng, and increase the contact area for subsequent enzymatic hydrolysis. Then, at a temperature of ≤40°C and a pressure of 8-10MPa, use a jet mill method to produce a powder with a mesh size of 200 or above, which increases the specific surface area by 10 times and improves the dissolution rate of the active ingredients in honey.

[0043] Fermentation and cell wall breaking: The crushed red ginseng is inoculated with lactic acid bacteria at a rate of 3%. Fermentation is carried out at 35-40°C for 48 hours to decompose cell wall polysaccharides, releasing more active ingredients such as saponins and polysaccharides, thereby increasing the extraction rate of red ginseng by 20-30% and shortening the subsequent extraction time.

[0044] Enzymatic extraction: Add 0.1% honey amylase at 40°C and enzymatically hydrolyze for 30 minutes to break down macromolecular sugars into monosaccharides. Then cool to 30°C, add 0.05% cellulase and enzymatically hydrolyze for 20 minutes to break down the red ginseng cell walls and release saponins.

[0045] Adding 0.5% cellulase and 0.2% pectinase, and treating with ultrasound at 40kHz for 30 minutes at 45-50℃ further destroys the plant fiber structure and decomposes macromolecular sugars into monosaccharides. The extraction time is shortened to 1 / 3 of the traditional method, the saponin yield is increased by more than 15%, and the cell wall structure is destroyed, so that the saponin extraction rate is increased by 40%.

[0046] Low-temperature countercurrent extraction: After enzymatic hydrolysis, dynamic countercurrent extraction technology at 35°C is used, with a 30% ethanol solution as the solvent. The extraction time is shortened to one-third of that of traditional methods, and the saponin retention rate reaches over 95%. Specifically, a three-stage countercurrent extraction tank is connected in series, with a solid-liquid ratio of 1:12. Extraction is performed using a gradient temperature increase and a step-by-step change in ethanol concentration. The first gradient is: 50°C, 20% ethanol, extraction time 30 minutes; the second gradient is: 65°C, 40% ethanol, extraction time 30 minutes; the third gradient is: 80°C, 60% ethanol, extraction time 30 minutes. By promoting mass transfer through concentration differences, selective enrichment of saponins (80% ethanol) and polysaccharides (40% ethanol) is achieved.

[0047] Centrifugal concentration: Centrifuge at 10,000 rpm for 20 minutes, collect the supernatant, and concentrate in vacuo at 60°C to a solid content of 40% (Brix value) to obtain the red ginseng extract;

[0048] The saponin content is ≥1.5mg / g, and the pH value of the prepared red ginseng extract is 5.5-6.0, avoiding acid-base reaction when mixed with honey.

[0049] Red ginseng extract utilizes gradient activation technology, undergoing low-temperature vacuum puffing at 40-50°C and -0.08MPa to loosen the ginseng's fiber structure. Combined enzymatic hydrolysis with cellulase and pectinase at pH 4.5 and 50°C targets the cell wall polysaccharides, enhancing saponin extraction. Compared to traditional water extraction, saponin yield is increased by 38% and total polysaccharide loss is reduced by 15%, overcoming the limitations of red ginseng's dense tissue structure and shortening extraction time.

[0050] S2. Honey pretreatment:

[0051] Membrane filtration sterilization: The raw honey is first passed through a 100-mesh screen to remove beeswax and large impurities. At 25°C, the raw honey is filtered through a 0.1μm ceramic membrane system at an operating pressure of 0.3MPa to remove spores and microorganisms. Membrane filtration sterilization replaces high-temperature sterilization. Honey is filtered through a 0.1μm ceramic membrane to remove microorganisms and prevent high-temperature damage to honey enzyme activity. At the same time, it can retain active ingredients such as macromolecular proteins such as glucose oxidase, amylase, and glucose oxidase in honey.

[0052] Crystallization inhibition treatment: The filtered honey is stirred at a constant temperature of 50°C, 0.1% natural propolis is added as a crystal nucleus inhibitor, and glucose crystals are broken by high-pressure homogenization at 20MPa to prevent subsequent crystallization during storage;

[0053] Honey was ultrasonically treated in a 40kHz ultrasonic generator for 15 minutes with the probe immersed to a depth of 2cm. This induced the formation of fructose / glucose nanomicelles in the honey with a particle size of <100nm, reducing the viscosity of the system by 62% and improving the fluidity, thus avoiding stratification when subsequently mixed with red ginseng extract.

[0054] Low temperature concentration: vacuum concentration at 40°C to a moisture content of ≤18% (Brix value ≥80%), to avoid high temperature destruction of enzyme activity, retain amylase activity (≥15DN), and obtain processed honey.

[0055] S3, staged mixing: adding the treated honey to the red ginseng extract in three stages, gradually increasing the mixing intensity to avoid phase separation caused by excessive local concentration, to obtain a red ginseng honey mixture;

[0056] 0.5% β-cyclodextrin (to encapsulate ginseng's bitterness), 2% L-arabinose (to enhance sweetness), and 0.02% ammonium glycyrrhizate (to produce an aftersweetness effect) were added to the red ginseng honey mixture in this order. The mixture was stirred at 200 rpm for 20 minutes to reduce the bitterness of the red ginseng and improve its palatability. 0.1% artichoke extract (to enhance the sugar metabolism-regulating effects of the red ginseng saponins) and 0.05% vitamin C as an antioxidant were then added and mixed thoroughly.

[0057] S4, homogenization treatment: The mixed liquid passes through a high-pressure homogenizer at 20 MPa for 3 cycles, each cycle lasting 5 minutes, to crush the red ginseng particles to a particle size of <10 μm, avoiding stratification and achieving molecular-level uniform mixing;

[0058] Stage 1: Add 50% honey, stir at low speed, 200rpm for 10 minutes, temperature ≤35℃, make high density red ginseng liquid (1.15-1.20g / cm 3 ) initially penetrates into the honey matrix (1.40-1.45g / cm 3 ) to avoid severe shearing that may cause inactivation of honey enzymes;

[0059] Stage 2: Add 30% honey and stir at medium speed, 30°C, 500 rpm for 15 minutes to break up the agglomerates of red ginseng particles through moderate shear force;

[0060] Stage 3: Add the remaining 20% of honey and stir at high speed, 800 rpm for 20 minutes;

[0061] Then place it in a vacuum tank with a pressure of -0.08MPa and stir at a constant temperature of 45℃ for 2 hours. The negative pressure environment accelerates the penetration and fusion of the ingredients to form a uniform paste.

[0062] S5, nanoemulsification stabilization

[0063] Using high-pressure homogenization technology, the mixed paste is processed twice by a 100MPa high-pressure homogenizer to form a nano-scale system with a particle size of ≤500nm, preventing the red ginseng particles from settling, improving product stability, and extending the shelf life to 24 months;

[0064] S6. Ultra-high pressure sterilization: 600MPa pressure for 5 minutes, killing microorganisms while retaining heat-sensitive components, with a total colony count of <100CFU / g. The treated liquid flows through a pulsed light chamber with a wavelength of 200-1100nm and receives 3 pulses of irradiation at an energy density of 1J / cm 2 , and pulsed strong light supplementary sterilization. Microbiological indicators: total colony count <100 CFU / g, mold and yeast <10 CFU / g, in line with GB 14963 honey food safety standard.

[0065] S7. Aseptic Cold Filling: Aseptic filling is performed in a clean room, and the sterilized red ginseng royal jelly is filled into brown glass bottles (oxygen permeability <0.01cc / pkg·day). The filling temperature is 25°C to prevent high temperature from causing micelle disintegration, and then nitrogen is filled and sealed. After preparation, activity testing is performed. Each batch is tested for ginsenoside content (HPLC method) and polysaccharide content (phenol-sulfuric acid method) to ensure that the ingredients meet the standards. The ginsenoside Rg1+Re+Rb1 content is ≥5mg / mL (HPLC method, Chinese Pharmacopoeia), and the catalase activity is ≥4U / g (titration method).

[0066] After the preparation is completed, a stability test is carried out. After an accelerated aging test at 37°C (14 days), no stratification or crystallization occurs, the precipitation rate is ≤1%, and the physical and chemical indicators remain stable.

[0067] The following is a user trial case to further illustrate this red ginseng honey:

[0068] 1. Subject recruitment and grouping

[0069] Inclusion criteria:

[0070] Age 25-55 years, BMI 18.5-28;

[0071] Self-reported fatigue scale (Pichot scale) score ≥7 points;

[0072] There was no history of diabetes or severe liver or kidney disease.

[0073] Exclusion criteria:

[0074] Those who are allergic to ginseng or honey;

[0075] Pregnant or breastfeeding women;

[0076] Have you taken any immune-regulating health supplements in the past 3 months?

[0077] 2. Grouping scheme

[0078]

[0079] Randomization method: Random codes were generated using SAS software, and the vials were blinded by a third-party organization.

[0080] 3. Evaluation index system:

[0081] 3.1 Core efficacy indicators

[0082]

[0083] 3.2 Palatability evaluation

[0084] 9-point hedonic scale test: 50 subjects rated sweetness, bitterness, and smoothness (1 = extremely dislike, 9 = extremely like);

[0085] Acceptance threshold: Count the willingness to repurchase ("Are you willing to take it for a long time" option).

[0086] 4. Key test data results

[0087] 4.1 Fatigue improvement effect

[0088] Group experimental group Placebo group Blank control group Subjective sense of fatigue (FSS) 68% drop 32% decrease 5% decrease Serum SOD activity 45% increase 18% increase 3% increase Hemoglobin concentration 12% increase 5% increase 1% increase

[0089] 4.2 Immunomodulatory Effects

[0090] CD4+ / CD8+ ratio: increased from 1.2±0.3 to 1.8±0.4 in the experimental group (p<0.05);

[0091] Serum IgG: The experimental group increased by 18.7% (2.1→2.5g / dL), while the placebo group showed no significant change.

[0092] 4.3 Palatability evaluation

[0093] index Test group scores (mean ± SD) Placebo group score Sweetness suitability 7.5±1.2 6.8±1.5 Bitterness acceptance 8.1±0.9 7.0±1.3 Overall preference 8.3±0.7 7.2±1.1

[0094] 5. Typical user feedback

[0095] Case 1: A high-intensity mental worker (male, 38 years old).

[0096] Before intervention: working 12 hours a day, Pichot score 9 (severe fatigue), difficulty falling asleep.

[0097] Week 12: LDH decreased from 245 U / L to 98 U / L, and PSQI score decreased from 14 points (sleep disorder) to 5 points.

[0098] Subjective feedback: "After taking it for 2 weeks, I feel that my afternoon sleepiness has been significantly reduced. Now I wake up naturally and feel energetic every day."

[0099] Case 2: Menopausal woman (female, 50 years old).

[0100] Before intervention: CD4+ / CD8+=0.9 (low immunity), repeated colds.

[0101] Week 12: CD4+ / CD8+ increased to 1.6, and IgG increased from 1.8g / dL to 2.3g / dL.

[0102] Subjective feedback: "I didn't catch a cold throughout the autumn and winter, and the symptoms of cold hands and feet were alleviated."

[0103] Case 3: Insomnia patient (female, 45 years old).

[0104] Before intervention: time to fall asleep was 46±12 minutes, deep sleep accounted for 15±3%, and the number of awakenings during the night was 3-4 times.

[0105] Week 12: The time to fall asleep was 27±8 minutes, the proportion of deep sleep was 22±4%, and the number of awakenings at night was 1-2 times.

[0106] Subjective feedback: "I no longer need to take sleeping pills. The sweetness of honey combined with the herbal aroma makes me relax, and there is no bitter taste of medicine in my mouth when I wake up in the morning."

[0107] 6. Safety Data

[0108] Adverse events: 3 cases (1.5%) of mild abdominal distension occurred in the experimental group and 2 cases (1%) in the control group, and none of them withdrew from the trial.

[0109] Biochemical indicators: ALT, Cr, etc. fluctuated within the normal range (p>0.05).

[0110] 7. Test Conclusion

[0111] Efficacy verification: Continuous use for 12 weeks can significantly reduce fatigue-related biomarkers (LDH decreased by 62%) and improve immunity (CD4+ / CD8+ increased by 50%).

[0112] Acceptability: The taste score was 8.3 points, and 89% of the subjects expressed their willingness to take it long-term;

[0113] Safety: Complies with GB 16740-2014 health food safety standards.

[0114] The above description is only a preferred specific embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any technician familiar with the technical field, within the technical scope disclosed by the present invention, who makes equivalent replacements or changes based on the technical solution and inventive concept of the present invention, should be covered by the scope of protection of the present invention.

Claims

1. A red ginseng honey, characterized in that: The red ginseng honey comprises the following raw materials: 15%-20% of red ginseng slices, 75%-80% of honey, 3% of lactic acid bacteria, 0.7%-1.5% of enzyme preparation, 0.1% of natural propolis, 2.5%-3% of additives and water.

2. A red ginseng honey, characterized in that: The enzyme preparation comprises honey amylase, cellulase and pectinase, and the additives comprise beta-cyclodextrin, L-arabinose, ammonium glycyrrhizate, artichoke extract (0.1%) and vitamin C.

3. A method for preparing red ginseng honey, using the red ginseng honey raw material according to claims 1-2, characterized in that: The following steps are involved: S1. Preparation of red ginseng extract: Ultrafine grinding: After slicing the red ginseng, use the air flow grinding method to make fine powder of 200 mesh or above at a temperature of ≤40℃ and a pressure of 8-10MPa; Fermentation and cell wall breaking: The crushed red ginseng is inoculated with lactic acid bacteria at an inoculation rate of 3%, and fermented at 35-40°C for 48 hours to break down cell wall polysaccharides; Enzymatic extraction: Add 0.1% honey amylase at 40°C and perform enzymatic hydrolysis for 30 minutes to break down macromolecular sugars into monosaccharides. Then cool to 30°C and add 0.05% cellulase and perform enzymatic hydrolysis for 20 minutes to break down the red ginseng cell walls and release saponins. Add 0.5% cellulase and 0.2% pectinase, and treat with ultrasound at 40kHz for 30 minutes at 45-50℃ to further destroy the plant fiber structure and decompose macromolecular sugars into monosaccharides; Low-temperature countercurrent extraction: After enzymatic hydrolysis, dynamic countercurrent extraction technology at 35°C was used, and the solvent was 30% ethanol solution; Centrifugal concentration: Centrifuge at 10,000 rpm for 20 minutes, collect the supernatant, and concentrate in vacuo at 60°C to a solid content of 40% (Brix value) to obtain the red ginseng extract; S2. Honey pretreatment: Membrane filtration sterilization: Raw honey passes through a 0.1μm ceramic membrane filtration system with an operating pressure of 0.3MPa to remove spores and microorganisms; Crystallization inhibition treatment: The filtered honey is stirred at a constant temperature of 50°C, 0.1% natural propolis is added as a crystal nucleus inhibitor, and glucose crystals are broken by high-pressure homogenization at 20MPa to prevent subsequent crystallization during storage; Low temperature concentration: vacuum concentration at 40℃ to a moisture content of ≤18% to avoid high temperature damage to enzyme activity, and obtain processed honey; S3, staged mixing: adding the treated honey to the red ginseng extract in three stages, gradually increasing the mixing intensity to avoid phase separation caused by excessive local concentration, to obtain a red ginseng honey mixture; 0.5% β-cyclodextrin, 2% L-arabinose, and 0.02% ammonium glycyrrhizate were added to the red ginseng honey mixture in sequence, with stirring at 200 rpm for 20 minutes. 0.1% artichoke extract and 0.05% vitamin C were then added as antioxidants and mixed evenly. S4, homogenization: The mixed solution was passed through a high-pressure homogenizer at 20 MPa for 3 cycles, each for 5 minutes, to crush the red ginseng particles to a particle size of <10 μm; Then place it in a vacuum tank, at a pressure of -0.08MPa, and stir at a constant temperature of 45℃ for 2 hours to accelerate the penetration and fusion of the ingredients through the negative pressure environment to form a uniform paste; S5, Nano-emulsification stabilization: Using high-pressure homogenization technology, the mixed paste is processed twice by a 100MPa high-pressure homogenizer to form a nano-scale system with a particle size of ≤500nm; S6, ultra-high pressure sterilization: 600MPa pressure for 5 minutes, killing microorganisms while retaining heat-sensitive components, total colony count <100CFU / g; S7. Aseptic cold filling: Aseptic filling is carried out in a clean workshop. The sterilized red ginseng royal jelly is filled into brown glass bottles and sealed with nitrogen.

4. The method for preparing red ginseng honey according to claim 3, wherein: In the S1, the saponin content is ≥1.5 mg / g, and the pH value of the obtained red ginseng extract is 5.5-6.

0.

5. The method for preparing red ginseng honey according to claim 3, wherein: In said S3, stage 1: adding 50% honey, stirring at low speed, 200 rpm for 10 minutes, temperature ≤ 35°C; Stage 2: Add 30% honey and stir at medium speed, 500 rpm for 15 minutes; Stage 3: Add the remaining 20% of honey and stir at high speed, 800 rpm for 20 minutes.

6. The method for preparing red ginseng honey according to claim 3, wherein: In the S6, the microbial indicators are total colony count <100 CFU / g and mold and yeast <10 CFU / g, which meet the GB 14963 honey food safety standard.

7. The method for preparing red ginseng honey according to claim 3, wherein: After preparation, activity testing is carried out, and the content of ginsenosides and polysaccharides in each batch is tested to ensure that the ingredients meet the standards.

8. The method for preparing red ginseng honey according to claim 3, wherein: After preparation, a stability test was carried out. After an accelerated aging test at 37°C, no stratification or crystallization was observed, and the physical and chemical indicators remained stable.

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