Red ginseng fermentation liquor with high rare saponin content and high functional biological activity and preparation method of red ginseng fermentation liquor

Abstract

The invention discloses red ginseng fermentation liquor with high rare saponin content and functional bioactivity and a preparation method thereof, and the preparation method comprises the following steps: mixing red ginseng powder with water to obtain red ginseng mixed liquor; cellulase is added into the red ginseng mixed solution for enzymolysis, and red ginseng enzymatic hydrolysate is obtained; or heating the red ginseng liquid, and performing hot water extraction to obtain a red ginseng extracting solution; heating the red ginseng extracting solution to be boiled, and after sterilization is finished, adding lactic acid bacteria powder for fermentation after the red ginseng solution is cooled, so as to obtain red ginseng fermentation liquor; and carrying out solid-liquid separation on the fermentation broth to obtain a fermentation supernatant, and sterilizing the red ginseng fermentation broth to obtain the sterilized red ginseng fermentation broth. According to the preparation method disclosed by the invention, the content of total saponins in the red ginseng fermentation liquor is increased, the variety and content of rare saponins can be increased, and in addition, the prepared red ginseng fermentation liquor has relatively high antioxidant activity, tyrosinase inhibition rate activity, leukoproteinase inhibition activity and hyaluronidase inhibition activity; wide application prospects and market potentials are realized.

Description

Technical Field

[0001] The invention relates to the technical field of functional foods, and in particular to a red ginseng fermentation liquid with high rare saponin content and functional biological activity and a preparation method thereof. Background Art

[0002] As people pay more attention to health, more and more people are paying attention to products with the same origin of medicine and food. Red ginseng is a kind of ginseng processed medicinal material. After steaming, drying and other processes, it not only has the medicinal value of ginseng, but also reduces the biotoxin of ginseng. Red ginseng contains rich ginsenosides, which have good antioxidant, blood sugar lowering, anti-tumor and immunity enhancing effects.

[0003] Rare ginsenosides such as CK and Rh4 also have significant effects and functions in anti-tumor and immunity enhancement, and have great utilization value. However, these rare ginsenosides are difficult to effectively transform or enrich through traditional extraction methods, which greatly limits the application and efficacy of red ginseng related products in the market.

[0004] Currently, the industry mostly uses organic solvent extraction technology to improve the extraction rate of rare saponins. However, this method is not only costly, but the extracted products cannot be directly used in the food field due to residual organic solvents, which limits its wide application. Summary of the invention

[0005] The object of the present invention is to provide a method for preparing a red ginseng fermentation liquid with high rare saponin content and high functional biological activity, which can promote the conversion of rare saponins in red ginseng products, increase the conversion amount, and induce the formation of some rare saponins. In addition, it can also enhance the functional biological activity of red ginseng products and improve their economic value.

[0006] To achieve the above object, the solution of the present invention is: a method for preparing red ginseng fermentation liquid with high rare saponin content and functional biological activity, comprising the following steps: Step 1, raw material pretreatment: crush the red ginseng, pass it through a 50-70 mesh sieve, and then mix the red ginseng powder with deionized water at a mass ratio of 1: (20-30) to obtain a red ginseng mixed solution; Step 2, extraction: subjecting the red ginseng mixture to hot water extraction or enzymatic extraction to obtain a red ginseng extract; Step 3: Sterilization before fermentation: Heat the red ginseng extract to boiling and keep it for 20 to 30 minutes for sterilization. After the sterilization is completed, cool the red ginseng extract to 37°C ± 2°C; Step 4, fermentation: adding lactic acid bacteria to the cooled red ginseng extract according to 0.01% of the liquid system for fermentation, the fermentation temperature is 36-38° C., and the fermentation time is 18-24 hours to obtain red ginseng fermentation liquid; the added lactic acid bacteria are a mixture of one or more of Lactobacillus plantarum BXM2, Lactobacillus fermentum B153, Lactobacillus paracasei and Lactobacillus plantarum YYS-K1; Step 5, solid-liquid separation: performing solid-liquid separation on the red ginseng fermentation liquid to obtain a red ginseng fermentation supernatant; Step 6: Sterilization after fermentation: sterilize the red ginseng fermentation supernatant to obtain sterilized red ginseng fermentation liquid.

[0007] Furthermore, in step 2, hot water extraction is used to hydrolyze the red ginseng mixture at 90 to 100° C. for 160 to 200 minutes; Furthermore, in step 2, enzymatic extraction is performed by adding 0.1% cellulase and 0.1% pectinase based on the mass of the red ginseng extract to the red ginseng mixture, hydrolyzing the mixture at 50-60° C. for 100-140 min to obtain a red ginseng enzymatic hydrolyzate, and then hydrolyzing the red ginseng enzymatic hydrolyzate at 90-100° C. for 60 min to obtain a red ginseng extract.

[0008] Furthermore, the cellulase has an enzymatic activity of 20,000 u / g; and the pectinase has an enzymatic activity of 20,000 u / g.

[0009] Furthermore, during the fermentation process of step 4, the lactic acid bacteria strains added are as follows: Mixed strain 1: obtained by mixing Lactobacillus plantarum BXM2, Lactobacillus fermentans B153 and Lactobacillus paracasei YYS-K1 in a ratio of 2:1:1; Mixed strain 2: obtained by mixing Lactobacillus plantarum BXM2 and Lactobacillus paracasei YYS-K1 in a ratio of 1:1; Mixed strain 3: obtained by mixing plant lactobacillus BXM2 and fermentative lactobacillus mucilaginosus B153 in a ratio of 1:1.

[0010] Further, the Lactobacillus plantarum BXM2, Lactobacillus fermentans B153, Lactobacillus paracasei YYS-K1 and Lactobacillus plantarum YYS-99 are provided in the form of bacterial powder; The number of live bacteria in the Lactobacillus plantarum BXM2 powder is 1 to 5×10 11 CFU / g; The number of live bacteria in the fermented mucus lactobacillus B153 powder is 1 to 5×10 12 CFU / g; The viable bacteria count of the Lactobacillus paracasei YYS-K1 powder is 1 to 5×10 12 CFU / g; The number of live bacteria in the Lactobacillus plantarum YYS-99 powder is 1 to 5×10 12 CFU / g.

[0011] Furthermore, the Lactobacillus plantarum BXM2, Lactobacillus mucilaginosus fermentans B153, Lactobacillus paracasei YYS-K1 and Lactobacillus plantarum YYS-99 are provided in bacterial liquid.

[0012] Furthermore, in the solid-liquid separation step, the red ginseng fermentation liquid is first filtered using a 300-mesh sieve, and then centrifuged using a centrifuge to separate the solid and liquid. The centrifugation conditions are 5000 r / min for 10 min, and the red ginseng fermentation supernatant is collected.

[0013] Furthermore, in step six, sterilization is performed after fermentation: the sterilization conditions are 100-110° C., 20-30 min.

[0014] A red ginseng fermented liquid with high rare saponin content and functional biological activity is prepared by adopting the preparation method.

[0015] A health product containing red ginseng fermented liquid, the ingredients of which include the red ginseng fermented liquid with high rare saponin content and functional biological activity.

[0016] After adopting the above scheme, the beneficial effects of the present invention are: (1) The present invention uses specific Lactobacillus plantarum BXM2, Lactobacillus mucilaginosus fermentation B153, Lactobacillus paracasei YYS-K1, Lactobacillus plantarum YYS-99 and mixed strains to treat red ginseng water extract to obtain red ginseng fermentation with high total saponin content and types and contents of rare saponins.

[0017] (2) The red ginseng fermented liquid prepared by the present invention has antioxidant properties, albumin inhibition rate, tyrosinase inhibition rate, and hyaluronidase inhibition rate, and can be used as a functional factor in functional products (such as functional foods, cosmetics, and medicines) to play a beauty role.

[0018] Since free radicals are atoms or groups with unpaired electrons that are highly reactive in chemical reactions, excessive free radicals and oxidants in the human body can cause various harms to the body, including attacking body cells, decomposing body tissues, etc., and ultimately causing various health problems such as stroke, Alzheimer's disease, arteriosclerosis, cancer, diabetes, oxidative aging, etc. Based on the high antioxidant properties of the fermented red ginseng liquid, it can be applied to functional products (such as food and skin care products) to alleviate body aging and prevent skin aging. Since the fermented red ginseng liquid has anti-inflammatory activity, whitening, anti-allergic and moisturizing effects, it can be used in functional products, such as skin care products, to reduce skin inflammation, slow down skin glycation, and alleviate skin aging. For example, if it is used in functional foods and medicines, it can reduce inflammatory reactions, resist glycation, etc., which helps to relieve human discomfort and improve people's quality of life.

[0019] (3) The red ginseng fermented liquid prepared by the present invention has a rich aroma, a mellow taste, and a balanced sweet and sour taste.

[0020] (4) The method of the present invention can obtain the desired red ginseng fermented liquid by a combination of simple operations such as mixing, fermentation, enzymolysis, and filtration. The method has low requirements on equipment, is simple and easy to operate, and is convenient for large-scale industrial production. In addition, no organic solvent is added during the process and the fermented red ginseng liquid can be effectively used in the food industry. The fermented red ginseng liquid has broad application prospects and market potential. DETAILED DESCRIPTION

[0021] The present invention provides a method for preparing red ginseng fermented liquid with high rare saponin content and functional biological activity, comprising the following steps: Step 1: Raw material pretreatment: The red ginseng is crushed and passed through a 50-70 mesh sieve, and then the red ginseng powder is mixed with deionized water at a mass ratio of 1: (20-30) to obtain a red ginseng mixed solution; Step 2: Extraction: Hot water extraction: hydrolyze the red ginseng mixture at 90-100°C for 160-200 minutes; Enzymatic extraction: add 0.1% cellulase and 0.1% pectinase to the red ginseng mixed solution, hydrolyze at 50-60°C for 100-140 minutes to obtain red ginseng enzymatic hydrolysate, and then hydrolyze the red ginseng enzymatic hydrolysate at 90-100°C for 60 minutes to obtain red ginseng extract. The cellulase described here is Pombo cellulase with an enzyme activity of 20,000 u / g; the pectinase is Pombo pectinase with an enzyme activity of 20,000 u / g.

[0022] Step 3: Sterilization before fermentation: Heat the red ginseng extract to boiling and keep it for 20 to 30 minutes for sterilization. After the sterilization is completed, cool the red ginseng extract to 37℃±2℃; Step 4: Fermentation: The red ginseng extract was cooled and 0.01% of lactic acid bacteria was added to the liquid system for fermentation at a temperature of 36 to 38° C. for 18 to 24 hours to obtain a red ginseng fermented liquid.

[0023] The added lactic acid bacteria are a mixture of one or more of Lactobacillus plantarum BXM2, Lactobacillus fermentum B153, Lactobacillus paracasei YYS-K1 and Lactobacillus plantarum YYS-99. Here, the specific lactic acid bacteria are used to ferment red ginseng, which can change the sugar chain structure of saponins and convert common saponins into rare saponins, which not only improves the pharmacological activity of ginseng products, but also improves the human utilization rate of ginsenosides.

[0024] The plant lactobacillus BXM2 used, Latin name: Lactiplantibacillus plantarum, is deposited in the General Microbiological Center of China Microbiological Culture Collection Administration, with the deposit number: CGMCC No. 16436. The deposit address is No. 3, Yard No. 1, Beichen West Road, Chaoyang District, Beijing, and the deposit date is September 6, 2018.

[0025] Lactobacillus fermentum B153, Latin name: Lactobacillus fermentum, is deposited in the General Microbiology Center of China Microbiological Culture Collection Administration, with the deposit number: CGMCC No. 16454. The deposit address is No. 3, Yard No. 1, Beichen West Road, Chaoyang District, Beijing, and the deposit date is September 10, 2018.

[0026] Lactobacillus paracasei YYS-K1, Latin name: Lacticaseibacillus paracasei, is deposited in the General Microbiology Center of China Microorganism Culture Collection Administration, with the deposit number: CGMCC No. 26405. The deposit address is No. 3, Yard No. 1, Beichen West Road, Chaoyang District, Beijing, and the deposit date is January 6, 2023.

[0027] Lactobacillus plantarum YYS-99, Latin name: Lactobacillus plantarum, deposited in the General Microbiology Center of China Microbiological Culture Collection Administration, deposit number: CGMCC No. 25838. Deposit address: No. 3, Yard No. 1, Beichen West Road, Chaoyang District, Beijing, deposit date: September 28, 2022.

[0028] The Lactobacillus plantarum BXM2, Lactobacillus mucilaginosus fermentation B153, Lactobacillus paracasei YYS-K1 and Lactobacillus plantarum YYS-99 are provided in the form of bacterial powder or bacterial solution; The number of live bacteria in the Lactobacillus plantarum BXM2 powder is 1 to 5×10 11 CFU / g; The number of live bacteria in the fermented mucus lactobacillus B153 powder is 1 to 5×10 12 CFU / g; The viable bacteria count of the Lactobacillus paracasei YYS-K1 powder is 1 to 5×10 12 CFU / g; The number of live bacteria in the Lactobacillus plantarum YYS-99 powder is 1 to 5×10 12 CFU / g.

[0029] These strains are all preserved and maintained at the General Microbiology Center of the China Microbiological Culture Collection Administration. Technicians can obtain them from the collection center based on the collection number.

[0030] Lactobacillus plantarum BXM2, Lactobacillus fermentans B153 and Lactobacillus paracasei YYS-K1 were mixed in a ratio of 2:1:1 to obtain a mixed strain, which was numbered as mixed strain 1; The Lactobacillus plantarum BXM2 and the Lactobacillus paracasei YYS-K1 were mixed in a ratio of 1:1 to obtain a mixed strain, which was numbered as mixed strain 2; Lactobacillus plantarum BXM2 and Lactobacillus fermentans B153 were mixed in a ratio of 1:1 to obtain a strain numbered as mixed strain 3.

[0031] Step 5: Solid-liquid separation: The red ginseng fermentation liquid was subjected to solid-liquid separation to obtain the red ginseng fermentation supernatant. The red ginseng fermentation liquid was first filtered using a 300-mesh sieve, and then centrifuged using a centrifuge to separate the solid and liquid. The centrifugation conditions were 5000 r / min for 10 min, and the red ginseng fermentation supernatant was collected.

[0032] Step 6: Sterilization after fermentation: The red ginseng fermentation supernatant was sterilized at 105° C. for 25 min to obtain a sterilized red ginseng fermentation liquid.

[0033] Examples 1 to 7 are selections of different bacterial species.

[0034] Embodiment 1: Preparation method of red ginseng fermented liquid with high rare saponin content and functional biological activity: (1) Grind the red ginseng into powder using a grinder and pass it through a 60-mesh sieve. Weigh 100 g of the red ginseng powder and add it to 3000 ml of deionized water at 95°C (the ratio of material to water is 1:30). Stir and extract for 3 h, then extract with hot water to prepare a red ginseng extract.

[0035] (2) Boil the red ginseng extract for 25 minutes to sterilize it. After sterilization, cool the red ginseng extract to 37℃±2℃.

[0036] (3) Weigh 0.01% of Lactobacillus plantarum BXM2 powder and inoculate it into the cooled red ginseng extract. The number of viable bacteria of Lactobacillus plantarum BXM2 powder is 1-5×10 11 CFU / g, fermented at a fermentation temperature of 36-38°C and a fermentation time of 18h to obtain red ginseng fermented liquid.

[0037] (4) The red ginseng fermentation liquid was subjected to solid-liquid separation after fermentation. It was first filtered using a 300-mesh filter cloth, and the filtered fermentation liquid was centrifuged again at 5000 r / min for 10 min. The red ginseng fermentation supernatant was collected after centrifugation.

[0038] (5) The collected red ginseng fermentation supernatant was sterilized at 105° C. for 25 min to obtain a sterilized red ginseng fermentation liquid.

[0039] Embodiment 2: In the method for preparing the red ginseng fermented liquid with high rare saponin content and functional biological activity in this embodiment, the fermented Lactobacillus mucilaginosus B153 is used to replace the fermented strain Lactobacillus plantarum BXM2 in equal amount, and the remaining operations and processes are the same as those in Example 1.

[0040] Embodiment 3: In the method for preparing the red ginseng fermented liquid with high rare saponin content and functional biological activity in this embodiment, an equal amount of Lactobacillus paracasei YYS-K1 is used to replace the Lactobacillus plantarum BXM2 used in the fermentation, and the remaining operations and processes are the same as those in Example 1.

[0041] Embodiment 4: In the method for preparing the red ginseng fermented liquid with high rare saponin content and functional biological activity in this embodiment, an equal amount of Lactobacillus plantarum YYS-99 is used to replace the strain Lactobacillus plantarum BXM2 used in the fermentation, and the remaining operations and processes are the same as those in Example 1.

[0042] Embodiment 5: In the method for preparing the red ginseng fermented liquid with high rare saponin content and functional biological activity in this embodiment, strain 1 (Lactobacillus plantarum BXM2, fermented Lactobacillus mucilaginosus B153 and Lactobacillus paracasei YYS-K1 mixed in a ratio of 2:1:1) is used to replace the strain Lactobacillus plantarum BXM2 used for fermentation in equal amounts, and the remaining operations and processes are the same as those in Example 1.

[0043] Embodiment 6: In the method for preparing the red ginseng fermented liquid with high rare saponin content and functional biological activity in this embodiment, strain 2 (Lactobacillus plantarum BXM2 and Lactobacillus paracasei YYS-K1 mixed in a ratio of 1:1) is used to replace the strain Lactobacillus plantarum BXM2 used in the fermentation in equal amounts, and the remaining operations and processes are the same as those in Example 1.

[0044] Embodiment 7: In the method for preparing the red ginseng fermented liquid with high rare saponin content and functional biological activity in this embodiment, strain 3 (Lactobacillus plantarum BXM2 and fermented Lactobacillus mucilaginosus B153 mixed in a ratio of 1:1) is used to replace the strain Lactobacillus plantarum BXM2 used in the fermentation in equal amounts, and the remaining operations and processes are the same as those in Example 1.

[0045] Examples 8 to 10 all use the same bacterial strain 1 as Example 5.

[0046] Embodiment 8: In the method for preparing the red ginseng fermented liquid with high rare saponin content and functional biological activity in this embodiment, 100 g of red ginseng powder was weighed and added to 2000 ml of deionized water at 95° C. (the ratio of material to water was 1:20), and stirred and extracted for 3 hours to prepare the red ginseng extract. The remaining operations and processes were the same as those in Example 5.

[0047] Embodiment 9: In the method for preparing the red ginseng fermented liquid with high rare saponin content and functional biological activity in this embodiment, after the strain is inoculated, the fermentation time is extended to 24 hours. The remaining operations and processes are the same as those in Example 5.

[0048] Embodiment 10: The method for preparing the red ginseng fermented liquid with high rare saponin content and functional biological activity in this embodiment is different from that in Example 9 in that the red ginseng extract is prepared by enzymatic hydrolysis and extraction. The specific operation is as follows: grind the red ginseng into powder with a grinder and pass it through a 60-mesh sieve, weigh 100g of red ginseng powder and add it to 3000ml of deionized water at 55°C (the ratio of material to water is 1:30). Add 3.1g of cellulase and 3.1g of pectinase, enzymolyze for 2h to obtain red ginseng enzymolyte, heat the temperature of the red ginseng enzymolyte to 95°C, stir and extract for 1h, and prepare red ginseng extract. The rest of the operations and processes are the same as in Example 9.

[0049] Comparative Example 1: In the preparation method of the red ginseng product of this comparative example, no fermentation treatment is performed. The specific steps are as follows: (1) Grind the red ginseng into powder using a grinder and pass it through a 60-mesh sieve. Weigh 100 g of the red ginseng powder and add it to 3000 ml of deionized water at 95°C (the ratio of material to water is 1:30). Stir and extract for 3 hours to prepare a red ginseng extract.

[0050] (2) Boil the red ginseng extract for 25 minutes to sterilize it. After sterilization, cool the red ginseng extract to 35℃~39℃.

[0051] (3) The red ginseng extract was subjected to solid-liquid separation. It was first filtered using a 300-mesh filter cloth, and the filtered extract was centrifuged again at 5000 r / min for 10 min. The supernatant after centrifugation was collected.

[0052] (4) The collected red ginseng extract supernatant was sterilized at 105° C. for 25 min to obtain a red ginseng extract.

[0053] Comparative Example 2: Using commercially available LPC-37 Lactobacillus paracasei In the method for preparing the red ginseng fermented liquid with high rare saponin content and functional biological activity in this embodiment, an equal amount of commercially available Lactobacillus paracasei LPC-37 is used to replace the strain Lactobacillus plantarum BXM2 used in the fermentation, and the remaining operations are the same as those in Example 1.

[0054] The performance of the fermented red ginseng liquid obtained in the above examples and comparative examples was tested: Result Example 1: Determination of the content of total saponins and the types and contents of rare saponins in fermented red ginseng liquid: Table 1 Contents of total saponins and rare saponins in Examples and Comparative Examples

[0055] Note: “—” indicates not detected As shown in Table 1, after fermentation, the total saponin content of the red ginseng fermented liquid in the embodiment of the present invention is much higher than the total saponin content of the red ginseng liquid that has not been fermented in Comparative Example 1, and after fermentation, the contents of the above 6 rare saponins have been improved to a certain extent, among which the content of the rare saponin Rg3 (S) has increased by more than 110%. In addition, the rare saponins CK and Rh2 were not detected in the red ginseng extract of the comparative example. After fermentation by the inventive means, these two rare saponins appeared in the red ginseng fermented liquid, indicating that the preparation method of the present invention can induce the formation of some rare saponins.

[0056] The strain BXM2 selected in Example 1 has the highest strain activity and the best conversion rate for the above 6 rare saponins. In addition, by comparing Examples 1 and 5, it can be seen that the total saponin content of Example 5 is higher than that of Example 1, but the content of the 6 rare saponins is lower than that of Example 1. This is because this experiment only tests the above 6 rare saponins, and the types of all rare saponins reach more than 50. In Example 5, the conversion rate of other types of rare saponins may be higher, so the conversion rate of the above 6 rare saponins is reduced.

[0057] It can be seen from Examples 5, 8 and 9 that the conversion rate of ginsenosides can be further improved by increasing the material ratio and extending the fermentation time.

[0058] Comparative Example 2 uses commercially available LPC-37 Lactobacillus paracasei for fermentation. By comparison, the total saponin content of the red ginseng fermented liquid in the examples of the present invention is significantly higher than that of the red ginseng liquid in Comparative Example 2, and the content of the above 6 rare saponins is also significantly increased. Therefore, it can be explained that the strains and mixed strains selected by the present invention have a significant effect on improving the conversion rate of ginsenosides in red ginseng liquid.

[0059] Result Example 2: Antioxidant activity of red ginseng liquid prepared in Example and Comparative Example 20 ml of the red ginseng liquid of the embodiment and the comparative example was taken as a sample liquid, and the superoxide anion scavenging rate, hydroxyl radical scavenging rate, DPPH radical scavenging rate and ABTS radical scavenging rate were detected. The specific data are shown in Table 2. Among them, the superoxide anion scavenging rate detection method of red ginseng liquid refers to the "Research on the Extraction Process and Antioxidant Activity of Gleditsia sinensis Leaf Polysaccharides"; the DPPH free radical scavenging rate and ABTS free radical scavenging rate detection methods refer to the DPPH and ABTS methods of antioxidant determination in "GB / T 39100-2020", and the hydroxyl radical scavenging rate detection method refers to the "Research on the Antioxidant Activity of Panax notoginseng Polysaccharides". Table 2 Antioxidant activity of red ginseng liquid under different processes

[0060] It can be seen from Table 2 that the free radical scavenging rates of Examples 1 to 10 are all higher than that of the comparative example.

[0061] Comparing Examples 1 to 7, it can be seen that the DPPH free radical scavenging rate of the red ginseng fermented liquid fermented with mixed strain 3 in Example 7 is the highest. The ABTS and hydroxyl free radical scavenging rates of the red ginseng fermented liquid fermented with a single strain of Lactobacillus plantarum BXM2 in Example 1 are the highest.

[0062] The ABTS free radical scavenging rate of the red ginseng fermented liquid fermented with BXM2 plant lactobacillus in Example 1 is 1.27 times higher than that of the comparative example 1; the DPPH free radical scavenging rate of the red ginseng fermented liquid fermented with mixed strain 1 for 24 hours in Example 9 is 1.01 times higher than that of the comparative example 1; the hydroxyl free radical scavenging rate of the red ginseng fermented liquid fermented with mixed strain 1 for 24 hours in Example 9 is 1.25 times higher than that of the comparative example 1; the superanion free radical scavenging rate of the red ginseng fermented liquid fermented with enzyme preparation in Example 10 is 2.21 times higher than that of the comparative example 1. Free radicals are related to the aging of human skin, and the scavenging rate of free radicals of the red ginseng fermented liquid is higher than that of the unfermented red ginseng water extract, indicating that the red ginseng fermented liquid is more conducive to delaying the aging of the skin.

[0063] Comparative Example 2 Commercially available LPC-37 Lactobacillus paracasei, only under the condition of different strains, the free radical scavenging rate of the red ginseng fermented liquid in Examples 1 to 7 is higher than the free radical scavenging rate of Comparative Example 2. It shows that the strain selected by the present invention improves the conversion rate of rare saponins and also has a better effect on improving the free radical scavenging rate than the commercially available LPC-37 Lactobacillus paracasei.

[0064] Result Example 3: Anti-inflammatory activity of red ginseng liquid prepared in Example and Comparative Example 20 ml of the red ginseng liquid of the embodiment and the comparative example was taken to detect the albumin inhibitory activity, and the specific data are shown in Table 3. The albumin inhibitory activity detection method refers to "In vitro anti-inflammatory and antioxidant activity of an ayurvedic formulation- Trayoda shang guggulu".

[0065] Table 3 Albumin inhibitory activity results of Examples and Comparative Examples

[0066] As can be seen from Table 3, the albumin inhibitory activity results of the examples are higher than those of comparative examples 1 (unfermented red ginseng liquid) and 2 (red ginseng liquid fermented with commercially available LPC-37 Lactobacillus paracasei).

[0067] Combining Table 1 and Table 3, although the contents of the six rare saponins in the red ginseng fermented liquid in Example 5 are lower than those in Example 1, its albumin inhibition activity result is higher than that in Example 1, and is 1.74 times higher than that of the albumin inhibition activity result of the water-extracted red ginseng liquid in Comparative Example 1. It is well known that the albumin inhibitory activity is related to the anti-inflammatory effect of human skin. The results show that the red ginseng fermented liquid fermented by the present invention has a significant advantage in enhancing the anti-inflammatory effect of human skin.

[0068] Result Example 4: Tyrosinase Inhibitory Activity of Red Ginseng Liquid Prepared in Example and Comparative Example 20 ml of the red ginseng liquid of the embodiment and the comparative example was taken to detect the tyrosinase inhibition activity. The specific data are shown in Table 4. The tyrosinase inhibition activity was tested using T / SHRH015-2018 Cosmetics-Tyrosinase Activity Inhibition Test.

[0069] Table 4 Tyrosinase inhibition results in Examples and Comparative Examples

[0070] As can be seen from Table 4, the tyrosinase inhibition rates of the embodiments of the present invention are higher than those of the comparative examples. This indicates that the method of the present invention can significantly improve the tyrosinase inhibition rate compared to the treatment method of red ginseng liquid without fermentation and using commercially available strains. The tyrosinase inhibition rate is related to the whitening of human skin, and the improvement of the tyrosinase inhibition rate is conducive to the improvement of the whitening effect of the product on human skin.

[0071] Result Example 5: Hyaluronidase Inhibitory Activity of Red Ginseng Liquid Prepared in Examples and Comparative Examples 20 ml of the red ginseng liquid of the embodiment and the comparative example was taken to detect the hyaluronidase inhibitory activity, and the specific data are shown in Table 5. The hyaluronidase inhibitory activity method refers to "Carboxymethylation and acetylation modification of camellia oleifera seed meal polysaccharide and its inhibitory effect on hyaluronidase".

[0072] Table 5 Detection results of hyaluronidase inhibition rate in comparative examples and examples

[0073] It can be seen from Table 5 that the hyaluronidase inhibition rates in the examples are all higher than those in the comparative examples.

[0074] The hyaluronidase inhibition rate in the fermented red ginseng liquid of Example 1 is more than 15% higher than that of the comparative example 1. This shows that the hyaluronidase inhibition rate of the red ginseng liquid after lactic acid bacteria fermentation can be improved. The hyaluronidase inhibition rate is related to the anti-allergic and moisturizing properties of human skin, and the fermented red ginseng liquid has better anti-allergic and moisturizing properties for human skin.

[0075] The hyaluronidase inhibition rate in the fermented red ginseng liquid of Example 1 is 9.05% higher than that of Comparative Example 2, indicating that the strains and process methods selected by the present invention can further improve the hyaluronidase inhibition rate in the red ginseng liquid compared with commercially available strains.

[0076] Results Example 6: Sensory Evaluation of Red Ginseng Liquids Prepared in Examples and Comparative Examples Table 6 Sensory evaluation score sheet

[0077] Table 7 Sensory evaluation results of examples and comparative examples

[0078] It can be seen from Table 7 that the sensory scores of the red ginseng liquid fermented by lactic acid bacteria are significantly improved compared with those before fermentation. Fermentation can reduce the bitter taste of the red ginseng fermented liquid, and the organic acid produced after fermentation brings a unique taste to the fermented red ginseng liquid. The fermented red ginseng liquid is clearer than the water-extracted red ginseng liquid, has a rich aroma, a mellow taste, a balance of sour and sweet, and has obvious fermentation characteristics. The overall sensory score is significantly higher than the red ginseng water extract in Example 1.

[0079] Compared with the embodiment of the present invention, since both comparative example 2 and the embodiment of the present invention are fermented with fungi, the taste of the red ginseng liquid is very similar, and the sensory score results are almost the same.

[0080] It should be noted that: (1) Definition: The term "food" as used herein is broad in nature and includes food and drink for humans. In certain embodiments, the food product is suitable for and designed for human consumption. The red ginseng fermented liquid of the present application can be used to prepare solid preparations such as powders, tablets, gels, and can also be dispersed in liquids to prepare liquid preparations, including but not limited to the embodiments.

[0081] The "DPPH" in this article is 1,1-diphenyl-2-trinitrophenylhydrazine, also known as 1,1-diphenyl-2-picrylhydrazyl (free radical).

[0082] Herein, “ABTS” refers to the free radical 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid.

[0083] (2) Raw materials used in implementation: The cellulase and pectinase used are existing commercial enzymes, which can be purchased by those skilled in the art.

[0084] (3) Application of red ginseng fermented liquid: Red ginseng fermented liquid has the following characteristics: 1. Increased content of total saponins; 2. Types and contents of rare saponins; 3. Antioxidant activity; 4. Tyrosinase inhibitory activity; 5. Leucine inhibitory activity; 6. Hyaluronidase inhibitory activity. Based on this, according to the functional characteristics 1-6 above, red ginseng fermented liquid can also be used in functional products with obvious effects such as skin care, anti-aging, anti-oxidation, anti-inflammatory, and whitening (functional products can be food, cosmetics, skin care products, etc., including any substances that provide preventive and / or other beneficial effects), including but not limited to skin care, anti-aging, anti-oxidation, anti-inflammatory, whitening and other obvious effects.

[0085] In summary, the specific parameters or some commonly used reagents or raw materials in the above embodiments are specific embodiments or preferred embodiments under the concept of the present invention, but are not intended to limit the present invention; those skilled in the art can make adaptive adjustments within the concept and protection scope of the present invention.

[0086] In addition, unless otherwise specified, the raw materials used may also be conventional commercial products in the art, or prepared by conventional methods in the art; that is, the reagents and instruments used in this embodiment are not indicated with information such as the manufacturer, and are all conventional products that can be purchased on the market.

[0087] The above description is only a preferred embodiment of the present invention and is not a limitation on the design of this case. Any equivalent changes made based on the design key of this case shall fall within the protection scope of this case.

Claims

1. A method for preparing a red ginseng fermented liquid having a high rare saponin content and high functional biological activity, characterized in that: The following steps are involved: Step 1, raw material pretreatment: crush the red ginseng, pass it through a 50-70 mesh sieve, and then mix the red ginseng powder with deionized water at a mass ratio of 1: (20-30) to obtain a red ginseng mixed solution; Step 2, extraction: subjecting the red ginseng mixture to hot water extraction or enzymatic extraction to obtain a red ginseng extract; Step 3: Sterilization before fermentation: Heat the red ginseng extract to boiling and keep it for 20 to 30 minutes for sterilization. After the sterilization is completed, cool the red ginseng extract to 37°C ± 2°C; Step 4, fermentation: adding lactic acid bacteria to the cooled red ginseng extract according to 0.01% of the liquid system for fermentation, the fermentation temperature is 36-38° C., and the fermentation time is 18-24 hours to obtain red ginseng fermentation liquid; the added lactic acid bacteria are a mixture of one or more of Lactobacillus plantarum BXM2, Lactobacillus fermentum B153, Lactobacillus paracasei and Lactobacillus plantarum YYS-K1; Step 5, solid-liquid separation: performing solid-liquid separation on the red ginseng fermentation liquid to obtain a red ginseng fermentation supernatant; Step 6: Sterilization after fermentation: sterilize the red ginseng fermentation supernatant to obtain sterilized red ginseng fermentation liquid.

2. The method for preparing a red ginseng fermented liquid having high rare saponin content and functional biological activity as claimed in claim 1, characterized in that: Step 2: extracting with hot water, and hydrolyzing the red ginseng mixture at 90-100° C. for 160-200 minutes.

3. The method for preparing a red ginseng fermented liquid having high rare saponin content and functional biological activity as claimed in claim 1, characterized in that: The second step is to use enzymatic extraction, adding 0.1% cellulase and 0.1% pectinase of the mass of red ginseng extract to the red ginseng mixed solution, hydrolyzing at 50-60°C for 100-140min to obtain red ginseng enzymatic hydrolysate, and then hydrolyzing the red ginseng enzymatic hydrolysate at 90-100°C for 60min to obtain red ginseng extract.

4. The method for preparing a red ginseng fermented liquid having high rare saponin content and functional biological activity as claimed in claim 1, characterized in that: During the fermentation process of step 4, the lactic acid bacteria strains added are as follows: Mixed strain 1: obtained by mixing Lactobacillus plantarum BXM2, Lactobacillus fermentans B153 and Lactobacillus paracasei YYS-K1 in a ratio of 2:1:1; Mixed strain 2: obtained by mixing Lactobacillus plantarum BXM2 and Lactobacillus paracasei YYS-K1 in a ratio of 1:1; Mixed strain 3: obtained by mixing plant lactobacillus BXM2 and fermentative lactobacillus mucilaginosus B153 in a ratio of 1:

1.

5. The method for preparing a red ginseng fermented liquid having high rare saponin content and functional biological activity as claimed in claim 1, characterized in that: The Lactobacillus plantarum BXM2, Lactobacillus mucilaginosus fermentation B153, Lactobacillus paracasei YYS-K1 and Lactobacillus plantarum YYS-99 are provided in the form of bacterial powder; The number of live bacteria of the Lactobacillus plantarum BXM2 powder is 1 to 5×10 11 CFU / g; The number of live bacteria in the fermented mucus lactobacillus B153 powder is 1 to 5×10 12 CFU / g; The viable bacteria count of the Lactobacillus paracasei YYS-K1 powder is 1 to 5×10 12 CFU / g; The number of live bacteria in the Lactobacillus plantarum YYS-99 powder is 1 to 5×10 12 CFU / g.

6. The method for preparing a red ginseng fermented liquid having high rare saponin content and functional biological activity as claimed in claim 1, characterized in that: The Lactobacillus plantarum BXM2, Lactobacillus mucilaginosus fermentation B153, Lactobacillus paracasei YYS-K1 and Lactobacillus plantarum YYS-99 are provided in the form of bacterial liquid.

7. The method for preparing a red ginseng fermented liquid having high rare saponin content and functional biological activity as claimed in claim 1, characterized in that: In the solid-liquid separation step, the red ginseng fermentation liquid is first filtered using a 300-mesh sieve, and then centrifuged using a centrifuge to separate the solid and liquid. The centrifugation conditions are 5000 r / min for 10 min, and the red ginseng fermentation supernatant is collected.

8. The method for preparing a red ginseng fermented liquid having high rare saponin content and functional biological activity as claimed in claim 1, characterized in that: Step 6: Sterilization after fermentation: The sterilization conditions are 100-110°C for 20-30 minutes.

9. A red ginseng fermented liquid with high rare saponin content and functional biological activity, characterized in that: The method is described in any one of claims 1 to 8.

10. A health product containing red ginseng fermented liquid, characterized in that: Its ingredients include the red ginseng fermented liquid with high rare saponin content and functional biological activity as claimed in any one of claims 1 to 9.

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