Functional asparagus powder with high saponin content and preparation method

By using compound regulators and vacuum freeze-drying technology to protect saponins, the problem of saponin degradation in asparagus powder processing has been solved, achieving high-efficiency, low-cost high nutrient retention and good sensory quality, making it suitable for the health food industry.

CN122074628APending Publication Date: 2026-05-26SICHUAN QILIKANG BIOTECHNOLOGY CO LTD
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Patent Information

Application Number
CN202610523216.9
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2026-04-20
Publication Date
2026-05-26

AI Technical Summary

Technical Problem

Existing asparagus powder processing methods result in significant saponin degradation, severe thermal oxidative degradation, and the addition of chemical modifiers affects the taste. The processing costs are high and large-scale production is difficult, making it hard to meet the requirements of high nutrient retention, low cost, and good sensory quality.

Method used

By employing a composite regulator combined with microwave blanching, enzymatic hydrolysis, and vacuum freeze-drying technologies, saponins are protected by temperature-responsive polymers to form microcapsule structures, which isolate high temperatures and oxygen, reduce thermal oxidative degradation, and improve component retention through enzymatic hydrolysis and uniform dispersion technologies.

Benefits of technology

It significantly increases saponin content (by 25%-30%), enhances product functionality and nutritional value, reduces processing costs, improves taste, and achieves stability and consistency in large-scale production.

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Abstract

The invention relates to the technical field of functional food processing, and particularly discloses functional asparagus powder with high saponin content and a preparation method thereof, the method comprises the following steps: slicing asparagus, blanching by microwave to passivate enzyme activity, pulping, adding a composite regulator aqueous dispersion, adjusting pH, adding cellulose compound enzyme for enzymolysis, filtering, and drying to obtain the functional asparagus powder with high saponin content. According to the present invention, the asparagus powder is subjected to pre-freezing and vacuum freeze drying, crushing and screening, and packaging in the nitrogen atmosphere, the composite conditioning agent can dynamically stabilize and protect saponin molecules through the temperature response behavior during the processing process so as to significantly reduce thermal degradation, and the obtained asparagus powder has the saponin content of 72-85 mg / g, is rich in flavones, phenols and soluble dietary fibers, and has characteristics of rich nutrition, good taste, and the like. The product can be applied to functional food for improving sleep, when 4% of the product is added to bread, noodles or meal replacement porridge, animal experiments prove that the product can significantly prolong the sleep time of mice and improve the sleep incidence rate, and has high nutrition retention rate and good stability.
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