Method for clarifying ginseng water extract and method for preparing ginseng beverage

Abstract

The present invention provides a method for clarifying ginseng water extract, comprising the following steps: A) mixing ginseng water extract and β-CD, filtering to obtain an extract treated with β-CD; B) mixing the extract treated with β-CD and NaCl, filtering to obtain an extract treated with NaCl; C) mixing the extract treated with NaCl and Na2EDTA, filtering to obtain. 2+ The interaction simulation experiment of ingredients with amino acids was carried out to more clearly and intuitively observe the effect of chemical ingredients on the turbidity of beverages. The β-CD-NaCl-Na2EDTA combination of the present invention can coordinately regulate the turbidity and precipitation problems of ginseng beverages, while retaining its effective ingredients to the greatest extent, and the operation is simple.

Description

Technical Field

[0001] The invention relates to the technical field of plant extraction, in particular to a method for clarifying a ginseng water extract and a method for preparing a ginseng beverage. Background Art

[0002] Turbidity and precipitation are key technical problems that need to be solved in the beverage industry. Ginseng beverages will have flocculent and granular precipitation during production and storage. Its mechanism of action is still unclear and has not been effectively solved so far. Most of the ginseng beverages available on the market are packaged in brown bottles or cans. The singleness of the packaging and the sensory quality of the beverages reduce the competitiveness of ginseng beverages in the market and the purchasing desire of consumers, which is also an important obstacle to the development of ginseng beverages. At present, the most commonly used method for removing beverage precipitation is physical method, such as centrifugal filtration, membrane filtration, adsorption method and other methods. However, for some plant herbal beverages, the effect is not good, because precipitation is a gradual process, and it is also the result of the combined action of multiple pathways.

[0003] Previous studies have shown that proteins and sugars are the main chemical components of ginseng extract precipitation. In addition, metal ions, free amino acids, and saponins also participate in the precipitation formation to varying degrees. Ginseng extract precipitation can be reversible or irreversible. The experimental results show that the main components of reversible precipitation are proteins and sugars, while irreversible precipitation is mainly composed of calcium salts and a small amount of insoluble sugars and proteins. Therefore, the key to regulating precipitation is to inhibit the interaction between chemical components.

[0004] Therefore, it is very necessary to provide a clarification method for ginseng water extract, aiming to provide basic support for the removal of precipitation from ginseng beverages in the future. Summary of the invention

[0005] In view of this, the technical problem to be solved by the present invention is to provide a method for clarifying ginseng water extract. The method of the present invention can treat ginseng water extract with high clarity and low precipitation.

[0006] The present invention provides a method for clarifying a ginseng aqueous extract, comprising the following steps:

[0007] A) mixing the ginseng water extract and β-CD, filtering, and obtaining an extract treated with β-CD;

[0008] B) mixing the extract after β-CD treatment with NaCl, and filtering to obtain an extract after NaCl treatment;

[0009] C) The NaCl treated extract and Na 2 Mix with EDTA and filter to obtain.

[0010] Preferably, the amount of β-CD added in step A) is 0.05 wt% to 0.5 wt%.

[0011] Preferably, the amount of NaCl added in step B) is 1 wt% to 3 wt%.

[0012] Preferably, step C) the Na 2 The added amount of EDTA is 0.1 wt% to 1 wt%.

[0013] Preferably, the preparation method of the ginseng water extract in step A) is specifically as follows:

[0014] The ginseng is crushed and sieved, extracted with water and filtered; the particle size of the crushed ginseng is 20-60 meshes; the solid-liquid ratio of the ginseng and water is 1:50; the extraction temperature is 70-80°C, the extraction time is 50-60 minutes; and the filtration is performed by filtering with 300-mesh gauze.

[0015] Preferably, the mixing in step A) is stirring mixing, and the stirring mixing is stirring mixing at 70-80° C. for 10-15 min; the filtering is first filtering with 300 mesh gauze, and then centrifuging; the centrifugation parameters are specifically 5000g, 15 min.

[0016] Preferably, the mixing in step B) is stirring mixing, and the stirring mixing is stirring mixing at 70-80° C. for 10-15 min; the filtering is first filtering with 300 mesh gauze, and then centrifuging; the centrifugation parameters are specifically 5000g, 15min.

[0017] Preferably, in step C), the mixing is stirring mixing, and the stirring mixing is stirring mixing at 70-80° C. for 10-15 min; the filtering is specifically: first filtering with 300 mesh gauze, and then centrifugal filtering; the centrifugal parameters are specifically 5000g, 15min.

[0018] The present invention provides a method for preparing a ginseng beverage, which adopts the clarification method described in any one of the above technical solutions.

[0019] The invention provides a ginseng beverage, which is prepared by the method described above.

[0020] Compared with the prior art, the present invention provides a method for clarifying ginseng water extract, comprising the following steps: A) mixing ginseng water extract and β-CD, filtering to obtain an extract treated with β-CD; B) mixing the extract treated with β-CD and NaCl, filtering to obtain an extract treated with NaCl; C) mixing the extract treated with NaCl and NaCl, filtering to obtain an extract treated with NaCl; 2 The invention is to mix protein, dextran, pectin, oxalic acid, Ca 2+The β-CD-NaCl-Na 2 The combined use of EDTA can synergistically regulate the turbidity and precipitation problems of ginseng beverages, while retaining its effective ingredients to the greatest extent, and the operation is simple. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Figure 1 is the effect of β-CD on the precipitation amount of ginseng extract;

[0022] Figure 2 is the effect of β-CD on the turbidity of ginseng extract;

[0023] Figure 3 is the effect of NaCl on the precipitation amount of ginseng extract;

[0024] Figure 4 The effect of NaCl on the turbidity of ginseng extract;

[0025] Figure 5 for Na 2 Effect of EDTA on the precipitation amount of ginseng extract;

[0026] Figure 6 for Na 2 Effect of EDTA on turbidity of ginseng extract;

[0027] Figure 7 To observe the turbidity phenomenon caused by the interaction of chemical components at different temperatures;

[0028] Figure 8 is the effect of NaCl on the precipitation amount of ginseng extract;

[0029] Fig. 9 The effect of NaCl on the turbidity of ginseng extract;

[0030] Fig.10 for Na 2 Effect of EDTA on the precipitation amount of ginseng extract;

[0031] Fig.11 for Na 2 Effect of EDTA on turbidity of ginseng extract;

[0032] Fig.12 The effect of potassium hydrogen tartrate on the precipitation amount of ginseng extract;

[0033] Fig.13 The effect of potassium hydrogen tartrate on the turbidity of ginseng extract;

[0034] Fig.14 Effect of sodium citrate on the precipitation amount of ginseng extract;

[0035] Fig.15 Effect of sodium citrate on turbidity of ginseng extract; DETAILED DESCRIPTION

[0036] The present invention provides a method for clarifying a ginseng aqueous extract and a method for preparing a ginseng beverage. Those skilled in the art can refer to the content of this article and appropriately improve the process parameters to achieve the desired results. It should be particularly noted that all similar substitutions and modifications are obvious to those skilled in the art and they all fall within the scope of protection of the present invention. The methods and applications of the present invention have been described through preferred embodiments, and relevant personnel can obviously modify or appropriately change and combine the methods and applications of this article without departing from the content, spirit and scope of the present invention to implement and apply the technology of the present invention.

[0037] Ginseng beverages will produce turbidity and precipitation during the processing, affecting the product flavor, taste and utilization rate of effective ingredients. In order to solve this key technical problem, ginseng water extract was taken as the research object, the chemical composition of the extract and precipitate, as well as the precipitation formation mechanism, were clarified, and then the turbidity and precipitation of ginseng water extract were accurately regulated using scientific methods.

[0038] The present invention provides a method for clarifying a ginseng aqueous extract, comprising the following steps:

[0039] A) mixing the ginseng water extract and β-CD, filtering, and obtaining an extract treated with β-CD;

[0040] B) mixing the extract after β-CD treatment with NaCl, and filtering to obtain an extract after NaCl treatment;

[0041] C) The NaCl treated extract and Na 2 Mix with EDTA and filter to obtain.

[0042] The clarification method of ginseng water extract provided by the invention comprises the following steps: firstly preparing ginseng water extract.

[0043] According to the present invention, the preparation method of the ginseng water extract is specifically as follows:

[0044] The ginseng is crushed and sieved, extracted with water and filtered; the particle size of the crushed ginseng is 20-60 meshes; the solid-liquid ratio of the ginseng and water is 1:50; the extraction temperature is 70-80°C, the extraction time is 50-60 minutes; and the filtration is performed by filtering with 300-mesh gauze.

[0045] Specifically, the ginseng is crushed and sieved to select particles of 20-60 mesh, and extracted with distilled water at a solid-liquid ratio of 1:50 at 70-80°C for 50-60 minutes; more preferably, extracted at 80°C for 60 minutes. Then, the ginseng is filtered with a double-layer 300-mesh filter cloth to obtain the product.

[0046] The ginseng water extract and β-CD are mixed and filtered to obtain an extract treated with β-CD.

[0047] In some preferred embodiments of the present invention, the added amount of β-CD is 0.05 wt% to 0.5 wt%.

[0048] In some preferred embodiments of the present invention, the added amount of β-CD is 0.08 wt% to 0.45 wt%.

[0049] In some preferred embodiments of the present invention, the added amount of β-CD is 0.1 wt% to 0.4 wt%.

[0050] In some preferred embodiments of the present invention, the added amount of β-CD is 0.1wt%, 0.2wt%, 0.3wt% or 0.4wt%; or any value between the above two.

[0051] The inventors found that the amount of precipitation was significantly reduced when 0.2% β-CD was added. When the β-CD addition was 0.1%, the turbidity fluctuated greatly with the extension of storage time. The turbidity was the lowest at 15 days of storage, and then gradually became turbid, close to the original solution. When the addition amount was 0.2% and 0.4%, the turbidity fluctuated less with the storage time, and the clarification effect of adding 0.2% β-CD was the best. β-CD had a certain improvement effect on the clarity of the extract, but had no significant effect on the amount of precipitation.

[0052] According to the present invention, the mixing is stirring and mixing, and the stirring and mixing is specifically stirring and mixing at 70-80°C for 10-15 minutes; more preferably stirring and mixing at 75-80°C for 12-15 minutes; most preferably stirring and mixing at 80°C for 15 minutes; the filtering is specifically: first filtering with 300 mesh gauze, and then centrifugal filtering; the centrifugal parameters are specifically 5000g, 15 minutes. The bottom precipitate is discarded to obtain the extract after β-CD treatment.

[0053] The extract after β-CD treatment is mixed with NaCl, and filtered to obtain an extract after NaCl treatment;

[0054] In some preferred embodiments of the present invention, the amount of NaCl added is 1 wt% to 3 wt%.

[0055] In some preferred embodiments of the present invention, the amount of NaCl added can be 1wt%, 1.5wt%, 2%, 2.5wt%, 3wt%, or any value between any two of the above.

[0056] According to the present invention, the mixing is stirring and mixing, and the stirring and mixing is specifically stirring and mixing at 70-80°C for 10-15 minutes; more preferably stirring and mixing at 75-80°C for 12-15 minutes; most preferably stirring and mixing at 80°C for 15 minutes; the filtering is specifically: first filtering with 300 mesh gauze, and then centrifugal filtering; the centrifugal parameters are specifically 5000g, 15 minutes. The bottom precipitate is discarded to obtain the extract treated with NaCl.

[0057] The inventors found that the amount of precipitation was the lowest when 1.5% NaCl was added, and 3% NaCl had the best clarifying effect on the extract. Considering the taste problem, adding 1.5% NaCl also had a good effect on clarifying the extract.

[0058] The NaCl-treated extract and Na 2 Mix with EDTA and filter to obtain.

[0059] In some preferred embodiments of the present invention, the Na 2 The added amount of EDTA is 0.1 wt% to 1 wt%.

[0060] In some preferred embodiments of the present invention, the Na 2 The added amount of EDTA is 0.1wt%, 0.2wt%, 0.4wt%, 0.6wt%, 0.7wt%, 0.8wt%, 1.0wt% or any point value between any two of the above.

[0061] According to the present invention, the mixing is stirring and mixing, and the stirring and mixing is specifically stirring and mixing at 70-80°C for 10-15 minutes; more preferably stirring and mixing at 75-80°C for 12-15 minutes; most preferably stirring and mixing at 80°C for 15 minutes; the filtering is specifically: first filtering with 300 mesh gauze, and then centrifugal filtering; the centrifugal parameters are specifically 5000g, 15 minutes. The bottom precipitate is discarded to obtain a clear ginseng water extract.

[0062] The inventors found that Na 2 There was no significant difference in the contents of free amino acids, proteins and total saponins in the supernatant of ginseng before and after EDTA treatment (p>0.05). The content of total sugar decreased after treatment, especially when 0.1mmol / L Na was added. 2 The content of each element in the supernatant after treatment decreased significantly.2 The EDTA extract had the least amount of precipitation. 2 EDTA can significantly reduce the turbidity of the extract.

[0063] By the β-CD-NaCl-Na 2 The combined use of EDTA can synergistically regulate the turbidity and precipitation problems of ginseng beverages, and the resulting ginseng extract has less precipitation and lower turbidity.

[0064] The present invention provides a method for preparing a ginseng beverage, which adopts the clarification method described in any one of the above technical solutions.

[0065] The present invention does not limit the specific composition and preparation process of the ginseng beverage, and the clarification method of the present invention can be used.

[0066] The invention provides a ginseng beverage, which is prepared by the method described above.

[0067] The present invention provides a method for clarifying a ginseng water extract, comprising the following steps: A) mixing the ginseng water extract with β-CD, filtering, and obtaining an extract treated with β-CD; B) mixing the extract treated with β-CD with NaCl, filtering, and obtaining an extract treated with NaCl; C) mixing the extract treated with NaCl with the extract treated with NaCl; 2 The invention is to mix protein, dextran, pectin, oxalic acid, Ca 2 + and amino acids to conduct component interaction simulation experiments, so as to more clearly and intuitively observe the effect of chemical components on beverage turbidity. 2 The combined use of EDTA can synergistically regulate the turbidity and precipitation problems of ginseng beverages, while retaining its effective ingredients to the greatest extent, and the operation is simple.

[0068] To further illustrate the present invention, a method for clarifying a ginseng water extract and a method for preparing a ginseng beverage provided by the present invention are described in detail below in conjunction with examples.

[0069] Five-year-old ginseng (raw sun-dried ginseng) was purchased from Fusong County, Jilin Province.

[0070] Table 1 Reagents

[0071]

[0072] Instruments and Equipment

[0073] Table 2 Instruments and equipment

[0074]

[0075] Separation of precipitation and determination of precipitation amount

[0076] The ginseng extract stored for 30 days was centrifuged at high speed (10000g, 15min), the supernatant was poured out, packaged, sterilized (90℃, 10min), and refrigerated (4℃) for chemical component detection. The separated total precipitate was dried at 80℃ for 48h and weighed.

[0077] Turbidity determination: Turbidity was measured using a WZB-172 turbidimeter.

[0078] Chemical composition analysis: The content of free amino acids was determined by ninhydrin colorimetry; the protein content was determined by BCA protein concentration detection kit; the total sugar was determined by phenol-sulfuric acid method; the total saponins were determined by vanillin-sulfuric acid method; the elements were determined by ICP-OES.

[0079] Data analysis All experiments were repeated three times and the data are presented as mean values. SPSS statistical software was used for one-way ANOVA and GraphPad Prism 6.0 was used for plotting.

[0080] Example 1

[0081] After the ginseng is crushed, it is sieved to select particles of 20 to 60 meshes, and extracted with distilled water at a solid-liquid ratio of 1:50 at 80° C. for 60 minutes, filtered with a double-layer 300-mesh filter cloth, and 0.1%, 0.2%, and 0.4% of β-CD are added to the obtained extract, respectively, and stirred at 80° C. for 15 minutes to fully mix, first filtered with a double-layer 300-mesh filter cloth, and then filtered by high-speed centrifugation (5000g, 15 minutes), and the bottom precipitate is discarded to obtain a ginseng extract treated with β-CD.

[0082] The results are as follows Figure 1 and Figure 2 As shown, Figure 1 is the effect of β-CD on the precipitation amount of ginseng extract, Figure 2 is the effect of β-CD on the turbidity of ginseng extract; Figure 1 and Figure 2 It can be seen that compared with the original solution, there was no significant difference in the amount of precipitation of ginseng extract after treatment with different concentrations of β-CD (p>0.05), but the amount of precipitation was significantly reduced when 0.2% β-CD was added ( Figure 1 ). As the storage time increases, the turbidity of the extract changes significantly. The turbidity of the three extracts with β-CD added is improved to varying degrees compared with the original solution ( Figure 2). When the β-CD addition amount was 0.1%, the turbidity fluctuated greatly with the extension of storage time. The turbidity was the lowest at 15 days of storage, and then gradually became turbid, close to the original solution. When the addition amount was 0.2% and 0.4%, the turbidity fluctuated less with the storage time, and the clarification effect of adding 0.2% β-CD was the best. In summary, β-CD has a certain improvement effect on the clarity of the extract, but has no significant effect on the amount of precipitation.

[0083] Example 2

[0084] To the extract treated with 0.2% β-CD, 1%, 1.5%, 2%, 2.5%, and 3% NaCl were added, and the mixture was stirred at 80°C for 15 min to be fully mixed. The mixture was filtered with a double-layer 300-mesh filter cloth and then filtered by high-speed centrifugation (5000 g, 15 min). The precipitate at the bottom was discarded to obtain the ginseng extract treated with NaCl.

[0085] The results are as follows Figure 3 and Figure 4 As shown, Figure 3 is the effect of NaCl on the precipitation amount of ginseng extract, Figure 4 is the effect of NaCl on the turbidity of ginseng extract; Figure 3 and Figure 4 It can be seen that the amount of precipitation is the lowest when adding 1.5% NaCl, and 3% NaCl has the best clarifying effect on the extract. Considering the taste issue, adding 1.5% NaCl also has a good effect on clarifying the extract.

[0086] Example 3

[0087] The extract treated with NaCl was added with 0.1mmol / L and 1mmol / L Na2EDTA respectively, stirred at 80℃ for 15min to mix thoroughly, filtered with a double-layer 300-mesh filter cloth, and then filtered by high-speed centrifugation (5000g, 15min). The bottom precipitate was discarded to obtain a clear ginseng extract, which was packaged and sterilized (90℃, 10min) and then refrigerated (4℃), and the precipitation formation was observed.

[0088] The results are as follows Figure 5 and Figure 6 As shown, Figure 5 for Na 2 Effect of EDTA on the precipitation amount of ginseng extract; Figure 6 for Na 2 Effect of EDTA on turbidity of ginseng extract. As can be seen from the figure, the extract treated with NaCl was treated with different concentrations of Na 2 EDTA, the precipitation amount was reduced but the difference was not significant (p>0.05), and 1mmol / L Na 2The EDTA extract had the least amount of precipitation. 2 EDTA can significantly reduce the turbidity of the extract.

[0089] As shown in Table 3, Na 2 There was no significant difference in the contents of free amino acids, proteins and total saponins in the supernatant of ginseng before and after EDTA treatment (p>0.05). The content of total sugar decreased after treatment, especially when 0.1mmol / L Na was added. 2 The contents of all elements in the supernatant after EDTA treatment decreased significantly (p<0.05).

[0090] Table 3Na 2 Effects of EDTA on the contents of main chemical components in ginseng supernatant

[0091]

[0092] Note: Different letters in the same row of data indicate significant differences. (p<0.05)

[0093] Example 4

[0094] The calcium ion solution (CaCl 2 , 50mg / L) were mixed with pectin (20mg / mL), protein (4mg / mL), proline (0.25mg / mL), aspartic acid (0.5mg / mL), glutamic acid (0.5mg / mL), oxalic acid (0.1mg / mL), citric acid (0.1mg / mL) in a ratio of 1:1 (v:v), protein was mixed with pectin, dextran (2000D, 20mg / mL), oxalic acid, citric acid in a ratio of 1:1 (v:v), the mixed solution was subjected to component complexation simulation test at 4℃, 25℃, and 80℃, the reaction time was 1h, and the solution state was observed. The turbidity of the mixed solution was measured using a turbidimeter.

[0095] The results show that the formation of complexes in the solution is mainly affected by pH, ionic strength, conformation, charge density, protein and polysaccharide concentrations. Based on the results of previous studies, a key chemical component interaction model system was established at 4°C, 25°C, and 80°C to observe the turbidity formation caused by the interaction of the components and measure the turbidity ( Figure 7 , Figure 7 The results show that Ca 2+ The turbidity of the solution combined with pectin was significantly higher than that of the solution mixed with other solutions, which confirmed that Ca 2+ Complexation with pectin is one of the reasons for the turbidity of ginseng extract. 2+-The turbidity of the oxalic acid reaction liquid at 4°C and 25°C is much higher than that at 80°C. The reason may be that oxalic acid undergoes a decarboxylation reaction during the heating process. In addition, under the three reaction conditions, the turbidity of the combination of protein and pectin is the largest and produces a gel. It is well known that the interaction between protein and polysaccharide is a common model of component interaction. It is widely used in the fields of food emulsifiers and bioactive substance delivery, and plays a vital role in the structure and stability of food. When protein reacts with oxalic acid at 25°C and 4°C, the liquid does not appear turbid. When the reaction is carried out at 80°C, a flocculent precipitate appears. It may be that the high temperature treatment causes protein denaturation and the secondary bonds are destroyed, exposing the amino acid residues originally inside the protein, which aggravates the precipitation aggregation.

[0096] Comparative Example 1 Preparation of Ginseng Extract Treated with NaCl

[0097] After the ginseng is crushed, it is sieved to select particles of 20-60 mesh, and extracted with distilled water at a solid-liquid ratio of 1:50 at 80°C for 60 minutes, filtered with a double-layer 300-mesh filter cloth, and 0.5%, 1%, 1.5%, 2%, 2.5%, and 3% NaCl are added to the obtained extract, respectively, and stirred at 80°C for 15 minutes to fully mix, filtered with a double-layer 300-mesh filter cloth, and then filtered by high-speed centrifugation (5000g, 15min), and the bottom precipitate is discarded to obtain a clear ginseng extract, which is packaged and sterilized (90°C, 10min) and then refrigerated (4°C), and the formation of precipitation is observed.

[0098] With the increase of NaCl addition, there was no significant difference in the amount of precipitation (p>0.05). The precipitation amount was the lowest when 1.5% NaCl was added, and the highest when 2.5% NaCl was added ( Figure 8 Effect of NaCl on the precipitation of ginseng extract. Except for the 2.5% dose group, the precipitation of other groups decreased compared with the original extract ( Fig. 9 Effect of NaCl on turbidity of ginseng extract). When NaCl was added at 0.5% and 1%, the effect on turbidity was minimal. When the addition amount was 1.5%, the turbidity first increased and then decreased with the extension of storage time. The turbidity of the groups with 2%, 2.5%, and 3% NaCl addition was significantly lower than that of the original solution, among which 3% NaCl had the best clarifying effect on the extract.

[0099] Comparative Example 2 Preparation of Ginseng Extract Treated with Compound

[0100] After the ginseng was crushed, it was sieved to select particles of 20-60 mesh, and extracted with distilled water at a solid-liquid ratio of 1:50 at 80°C for 60 minutes, filtered with a double-layer 300-mesh filter cloth, and 0.1mmol / L and 1mmol / L of Na were added to the extract respectively. 2EDTA, sodium citrate and potassium bitartrate were stirred at 80°C for 15 min to mix them thoroughly, filtered with a double-layer 300-mesh filter cloth, and then filtered by high-speed centrifugation (5000g, 15min). The bottom precipitate was discarded to obtain a clear ginseng extract, which was packaged and sterilized (90°C, 10min) and then refrigerated (4°C) to observe the precipitation formation.

[0101] like Fig.10 As shown, Fig.10 for Na 2 Effect of EDTA on the precipitation of ginseng extract; 2 The amount of precipitation in the extract after EDTA treatment was reduced but the difference was not significant (p>0.05). 2 The amount of precipitation in the EDTA extract was the least. Previous studies have shown that metal ions are the key components that affect the turbidity of ginseng extracts. 2 The turbidity in the early stage of EDTA storage showed a gradual increase trend ( Fig.11 , Fig.11 for Na 2 Effect of EDTA on turbidity of ginseng extract), the turbidity reached the highest at 15 days, and then gradually decreased. 2 EDTA can significantly reduce the turbidity of the extract, especially in the first 15 days, showing a significant downward trend, and the turbidity gradually stabilizes from 15 to 35 days.

[0102] Effect of Potassium Bitartrate on Precipitation Formation

[0103] The results are as follows Fig.12 As shown, Fig.12 The effect of potassium hydrogen tartrate on the precipitation of ginseng extract; the precipitation of ginseng extract treated with potassium hydrogen tartrate showed an increasing trend, and the precipitation was significantly higher than that of the original solution at a concentration of 1mmol / L (p < 0.05). In the early stage of storage, the turbidity of the extract treated with 0.1mmol / L and 1mmol / L potassium hydrogen tartrate was significantly lower than that of the original solution ( Fig.13 , Fig.13 The effect of potassium hydrogen tartrate on the turbidity of ginseng extract; the turbidity of the extract treated with 1mmol / L potassium hydrogen tartrate gradually increased after about 10 days compared with the original solution. The turbidity of the extracts in both groups reached the highest level after 15 days of storage, and gradually stabilized as the storage time increased. According to the results, potassium hydrogen tartrate had no significant effect on the amount of precipitation and turbidity.

[0104] Effect of sodium citrate on precipitation formation

[0105] The precipitation amount of ginseng extract treated with sodium citrate increased with the increase of concentration and was higher than that of the original solution ( Fig.14Effect of sodium citrate on the precipitation of ginseng extract. The turbidity of the extracts treated with two concentrations was lower than that of the original solution at the beginning of storage ( Fig.15 Effect of sodium citrate on turbidity of ginseng extract). With the extension of storage time, the turbidity of the extract in the 1mmol / L treatment group gradually increased, reaching the highest at 15 days, and then showed a decreasing trend. The turbidity of the 0.1mmol / L treatment group showed a gradual decreasing trend and tended to be stable after 15 days. Sodium citrate had no positive effect on the regulation of precipitation, but 0.1mmol / L sodium citrate could significantly reduce the turbidity of the extract.

[0106] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A method for clarifying a ginseng aqueous extract, characterized in that: The steps include: A) mixing ginseng water extract and β-CD, filtering, and obtaining an extract treated with β-CD; the amount of β-CD added is 0.2wt% to 0.4wt%; the mixing is stirring, and the stirring is specifically stirring at 70 to 80° C. for 10 to 15 minutes; B) mixing the extract after β-CD treatment with NaCl, filtering, and obtaining an extract after NaCl treatment; the amount of NaCl added is 1wt% to 3wt%; C) mixing the extract treated with NaCl and Na2EDTA, filtering, and obtaining; the amount of Na2EDTA added is 0.1wt% to 1wt%.

2. The method according to claim 1, characterized in that The preparation method of the ginseng aqueous extract in step A) is specifically as follows: The ginseng is crushed and sieved, extracted with water and filtered; the particle size of the crushed ginseng is 20-60 meshes; the solid-liquid ratio of the ginseng and water is 1:50; the extraction temperature is 70-80°C, the extraction time is 50-60 minutes; and the filtration is performed by filtering with 300-mesh gauze.

3. The method according to claim 1, characterized in that The filtration in step A) is specifically as follows: first filtering with 300-mesh gauze, and then centrifuging; the centrifugation parameters are specifically 5000 g, 15 min.

4. The method according to claim 1, characterized in that: Step B) The mixing is stirring and mixing, and the stirring and mixing is stirring and mixing at 70-80° C. for 10-15 minutes; the filtering is specifically: first filtering with 300 mesh gauze, and then centrifugal filtering; the centrifugal parameters are specifically 5000g, 15min.

5. The method according to claim 1, characterized in that Step C) The mixing is stirring mixing, and the stirring mixing is stirring mixing at 70-80° C. for 10-15 minutes; the filtering is first filtering with 300 mesh gauze, and then centrifuging; the centrifugation parameters are specifically 5000g, 15 minutes.

6. A method for preparing a ginseng beverage, characterized in that: The clarification method according to any one of claims 1 to 5 is adopted.

7. A ginseng beverage, characterized in that: The method according to claim 6 is used to prepare the product.

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