Jelly production method based on oplopanax elatus nakai adventitious root extract and jelly

Abstract

The present invention discloses; the invention relates to the technical field of oplopanax elatus nakai. The method comprises the following steps: firstly, adding an oplopanax elatus nakai adventitious root extract solution into a vacuum emulsification all-in-one machine; then, under the condition that shearing force is started, the konjaku flour (0.14%-0.18%), the carrageenan (0.1%-0.17%) and the locust bean gum (0.07%-0.09%) which are uniformly mixed in advance are slowly added; the colloid components are used as a matrix structure of the jelly and can provide required gel strength and elasticity; the jelly prepared by the invention is characterized by containing the oplopanax elatus nakai adventitious root extract. The ginseng tea is in a light white semitransparent gel jelly shape, has ginseng fragrance and unique flavor, and provides new taste experience for consumers. The jelly product in the current market is not added with the extract, so that the jelly product fills the blank. The product not only retains the traditional taste and flavor of the jelly, but also integrates the bioactive components of the adventitious roots of oplopanax elatus nakai, and endows the jelly with new nutritional values and health-care functions.

Description

Technical Field

[0001] The invention relates to the technical field of Oplopanax elatus Nakai, in particular to an adventitious root extract of Oplopanax elatus Nakai and a mass production process thereof, and in particular to a jelly production method and jelly based on the adventitious root extract of Oplopanax elatus Nakai. Background Art

[0002] The main challenges in the reproduction and resource utilization of Acanthopanax senticosus Harms are its low natural fruiting rate and the harsh conditions for seed germination, prompting researchers to turn to asexual reproduction strategies, such as division, layering and cuttings, in order to improve the survival rate of plants. However, even with the above measures, the requirements for artificial cultivation environment are still strict, limiting the possibility of its widespread planting. In view of this, bioreactor technology was introduced as an innovative means to achieve large-scale cultivation of adventitious roots of Acanthopanax senticosus Harms. This technology can not only obtain rich explant resources in a shorter period of time, but also the bioactive components in the cultivated adventitious roots are richer than those of traditional cultivated products. More importantly, this technology reduces the dependence on manual operation, material consumption and equipment investment, effectively alleviates the problem of scarcity of natural resources of Acanthopanax senticosus Harms, and lays a solid foundation for its large-scale commercial application.

[0003] In the evolution of the tea beverage industry, taste additives, as key ingredients, have played an irreplaceable role in enriching the flavor of beverages, enhancing visual appeal, and increasing consumer interest, satisfying consumers' desire for exploration and novelty in multiple dimensions. In recent years, many tea beverage brands have responded to market trends by strengthening the application value of small ingredients (such as taro, highland barley, oats, and grass jelly, etc.). Against this background, consumers' attention to taste enjoyment and health attributes continues to rise. Traditional products that rely on flavors and pigments to adjust flavors and colors have gradually withdrawn from the market, replaced by a preference for natural, original ingredients.

[0004] To this end, the present invention provides a jelly production method and jelly based on the adventitious root extract of Panax notoginseng. Summary of the invention

[0005] Among the jelly products that have been made public, there is no jelly containing extracts from the northeastern ginseng. In view of this shortcoming, the present invention provides a jelly containing extracts from the adventitious roots of the northeastern ginseng. The extracts from the adventitious roots of the northeastern ginseng are supplemented with concentrated sugarcane juice, sugarcane rock sugar syrup, fructose syrup, glucono-δ-lactone, potassium sorbate, konjac flour, carrageenan, and locust bean gum as gelling agents, and are prepared by extraction, cold blending, heat sterilization and other processes. The jelly containing extracts from the adventitious roots of the present invention has a light white translucent gel jelly appearance and has a ginseng aroma and flavor;

[0006] The technical solution of the present invention is achieved in this way:

[0007] In the first aspect, a jelly production method based on the adventitious root extract of Panax notoginseng:

[0008] The method combines chemical principles with food processing technology to preserve the biological activity of the adventitious roots of Panax ginseng while giving the jelly a unique taste and nutritional value. It includes the following steps:

[0009] S1. Preparation of glue and shear emulsification:

[0010] In a vacuum emulsifier, first add the extract solution of Panax ginseng adventitious roots. Then, slowly add the pre-mixed konjac flour (0.14-0.18%), carrageenan (0.1-0.17%) and locust bean gum (0.07%-0.09%) while turning on the shear force. These colloid components serve as the matrix structure of the jelly and can provide the required gel strength and elasticity.

[0011] Konjac flour, carrageenan and locust bean gum are all natural high-molecular polysaccharides that can form a network structure in water. Through shear emulsification, these high-molecular chains are effectively dispersed and entangled with each other, laying the foundation for the subsequent gelation process.

[0012] S2.Standing hydration:

[0013] The mixed glue solution was transferred to a standing tank, stirred thoroughly and allowed to stand for hydration for 20 minutes.

[0014] The static hydration process allows the gelatin molecules to further stretch and cross-link to form a more stable three-dimensional network structure, which is a key step in jelly formation.

[0015] S3. Seasoning and mixing:

[0016] In a standing tank, add sugar cane concentrated juice (0.2%-0.8%), sugar cane crystal sugar syrup (8%-10%) and fructose-glucose syrup (6%-9%), and stir for 10 minutes to mix evenly.

[0017] These sweeteners not only give the jelly a good taste, but also affect the final texture and stability of the jelly by adjusting the osmotic pressure and viscosity of the solution.

[0018] S4. Additive dissolution and emulsification:

[0019] A portion of the extract solution of Panax ginseng adventitious roots was added to the vacuum emulsifier again, and the shearing and emulsifying functions were turned on in sequence to dissolve potassium sorbate (0.065%) and glucono-δ-lactone (0.13%).

[0020] Potassium sorbate, as a preservative, can effectively extend the shelf life of jelly; glucono-δ-lactone, as an acidity regulator, helps control the pH value of jelly and promotes the gelation process.

[0021] S5. Potassium chloride dissolution and mixing:

[0022] The remaining Panax ginseng adventitious root extract solution was added to the vacuum emulsifier, and the shearing was turned on to dissolve potassium chloride (0.09%-0.15%). After shearing for 3 minutes, the solution was pumped into the static tank through a 120-mesh filter.

[0023] Potassium chloride, as an ionic strength regulator, can affect the charge distribution and cross-linking degree of colloid molecules, thereby fine-tuning the hardness and elasticity of the jelly.

[0024] S6. Filling, sterilization and cooling molding:

[0025] In the static tank, stir the final prepared jelly glue and fill it through a 40-mesh filter. Use an automatic filling machine to fill the glue into a PE bag and vacuum seal it. Then, transfer the filled jelly glue to a water bath sterilization tank and sterilize it at 83°C for 30 minutes. Finally, transfer the sterilized glue semi-finished product to a water bath with a temperature not exceeding 20°C to cool and shape it.

[0026] Stirring and filtering before filling ensure the uniform distribution of jelly ingredients; the sterilization step can effectively kill microorganisms and ensure food safety; during the cooling and molding process, the gelatin molecules are further cross-linked and solidified to form a stable jelly structure.

[0027] In the second aspect, the jelly based on the extract of the adventitious root of Panax notoginseng:

[0028] When the jelly is produced according to the production method described above, the raw material composition of the jelly in terms of mass percentage is as follows:

[0029] Northeastern spiny ginseng adventitious root extract: 30%-68%;

[0030] Sugarcane concentrated juice: 0.2%-0.8%;

[0031] Sugarcane rock sugar syrup: 8%-10%;

[0032] Fructose syrup: 6%-9%;

[0033] Konjac flour: 0.14-0.18%;

[0034] Carrageenan: 0.1-0.17%;

[0035] Locust bean gum: 0.07%-0.09%;

[0036] Potassium chloride: 0.09%-0.15%;

[0037] Glucono-δ-lactone: 0.13%;

[0038] Potassium sorbate: 0.065%;

[0039] Balance: softened water;

[0040] The extract of Panax notoginseng adventitious root is composed of Panax notoginseng adventitious root powder (3%-5%) and softened water (balance). Preparation method:

[0041] Phase P1: In a mixing tank, first add the adventitious root powder of Panax ginseng, the mass percentage of which is controlled at 3%-5%, and then add softened water at 95±5°C. In this step, the temperature of softened water is selected to promote uniform dispersion and preliminary dissolution of the powder.

[0042] P2 stage: Heat the mixture in the mixing tank to 100°C and keep stirring for 2 hours. High temperature and long stirring help to extract the bioactive components in the adventitious roots, such as polysaccharides and saponins, which play a key role in the subsequent jelly preparation.

[0043] P3 stage: Use a plate heat exchanger to cool the mixture to 35°C. The cooling process is to avoid high temperature damage to the active ingredients in the extract, and to facilitate subsequent filtration and filling operations.

[0044] P4 stage: In the settling tank, the cooled mixture is filtered through a 200 mesh filter to remove impurities and undissolved particles. The filtered extract is clear and transparent, which is convenient for subsequent mixing with other raw materials to prepare jelly.

[0045] In the vacuum emulsifier, first add the extract solution of Panax ginseng adventitious roots, and then slowly add the pre-mixed konjac flour, carrageenan and locust bean gum while turning on the shear force. These colloid components are all natural high-molecular polysaccharides. Through shear emulsification, the high-molecular chains are effectively dispersed and entangled with each other to form a stable colloidal solution.

[0046] In the standing tank, sugar cane concentrated juice, sugar cane rock sugar syrup and fructose syrup are added for flavoring. These sweeteners not only give the jelly a good taste, but also affect the final texture and stability of the jelly by adjusting the osmotic pressure and viscosity of the solution.

[0047] Once again, add some of the extract solution of Panax ginseng adventitious roots to the vacuum emulsifier, and turn on the shear and emulsification functions in turn to dissolve potassium sorbate and glucono-δ-lactone. Potassium sorbate, as a preservative, can effectively extend the shelf life of the jelly; glucono-δ-lactone, as an acidity regulator, helps control the pH value of the jelly and promotes the gelation process.

[0048] Add the remaining extract solution of Panax ginseng adventitious roots to the vacuum emulsifier and start shearing to dissolve potassium chloride. Potassium chloride, as an ionic strength regulator, can affect the charge distribution and cross-linking degree of colloid molecules, thereby fine-tuning the hardness and elasticity of the jelly.

[0049] The final jelly solution is stirred and filtered to ensure uniform distribution of ingredients. Then, an automatic filling machine is used to fill the solution into PE bags and vacuum seal them. The filled jelly solution is sterilized in a water bath to kill microorganisms and ensure food safety. Finally, it is cooled and formed in a water bath at a temperature not exceeding 20°C to form a stable jelly structure.

[0050] Compared with the prior art, the present invention has the following beneficial effects:

[0051] 1. Unique taste and flavor: The uniqueness of the jelly prepared by the present invention is that it contains the extract of the adventitious root of Panax ginseng. It is in the form of a light white translucent gel jelly, with the aroma of ginseng and a unique flavor, providing consumers with a new taste experience. Currently, there are no jelly products on the market that have added such extracts, so the present invention fills this gap. This product not only retains the traditional taste and flavor of jelly, but also incorporates the bioactive ingredients of the adventitious root of Panax ginseng, giving the jelly new nutritional value and health care functions.

[0052] 2. Rich nutritional value: The extract of the adventitious root of Panax ginseng is rich in polysaccharides, saponins and other bioactive ingredients, which are effectively retained in the jelly product of the present invention, so that the jelly not only has traditional nutritional value, but also adds new health functions. The extract of the adventitious root of Panax ginseng is considered to have the effect of nourishing the body and improving immunity in traditional Chinese medicine. Incorporating it into jelly allows consumers to enjoy delicious food while also obtaining certain health effects.

[0053] 3. Innovative product form: The jelly product of the present invention combines traditional jelly with Chinese herbal medicine extracts, innovates the product form, and meets consumers' demand for healthy, delicious and novel food. BRIEF DESCRIPTION OF THE DRAWINGS

[0054] In order to more clearly illustrate the embodiments of the present application or the technical solutions in the prior art, the drawings required for use in the embodiments or technical descriptions will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present application. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0055] Figure 1 It is a schematic diagram of the method flow of the present invention;

[0056] Figure 2 The present invention is a schematic diagram of the process flow of extracting adventitious roots of Panax ginseng. DETAILED DESCRIPTION

[0057] In order to make the above-mentioned purposes, features and advantages of the present invention more obvious and easy to understand, the specific implementation methods of the present invention are described in detail below in conjunction with the accompanying drawings. In the following description, many specific details are set forth to facilitate a full understanding of the present invention. However, the present invention can be implemented in many other ways different from those described herein, and those skilled in the art can make similar improvements without violating the connotation of the present invention. Therefore, the present invention is not limited to the specific embodiments disclosed below;

[0058] Example 1: Please refer to Figure 1 The jelly production method based on the adventitious root extract of Panax notoginseng comprises the following steps:

[0059] Preparation of glue and shear emulsification stage: In the vacuum emulsifier, first add the extract solution of Panax ginseng adventitious roots. Then, with the shear force turned on, slowly add the pre-mixed konjac flour (0.14%), carrageenan (0.1%) and locust bean gum (0.07%). After vacuum emulsification and shearing for 10 minutes, transfer the glue to a standing tank through a 120-mesh filter.

[0060] Konjac flour, carrageenan and locust bean gum are all natural high molecular weight polysaccharides with excellent gel-forming ability. Under shear emulsification, these high molecular weight chains are effectively dispersed and intertwined to form a stable colloidal solution. This process helps the subsequent gelation process and provides the required gel strength and elasticity for the jelly.

[0061] Standing hydration stage: In the standing tank, fully stir the mixed glue solution and then stand it for 20 minutes to hydrate.

[0062] The static hydration process allows the gelatin molecules to further stretch and cross-link, forming a more stable three-dimensional network structure. This is a key step in jelly forming and helps improve the texture and stability of jelly.

[0063] Seasoning and mixing stage: In a standing tank, add sugar cane concentrated juice (0.2%), sugar cane crystal sugar syrup (8%) and fructose-glucose syrup (6%) and stir for 10 minutes to mix evenly.

[0064] These sweeteners not only give jelly a good taste, but also affect the final texture and stability of jelly by adjusting the osmotic pressure and viscosity of the solution. Sugarcane concentrate and sugarcane rock sugar syrup are rich in sugar components, which help to enhance the sweetness and flavor of jelly; fructose syrup has excellent moisture retention and stability, which helps to maintain the soft taste of jelly and extend its shelf life.

[0065] Additive dissolution and emulsification stage: In the vacuum emulsifier, add the extract solution of Panax ginseng adventitious roots again, and turn on the shearing and emulsification functions in turn to dissolve potassium sorbate (0.065%) and glucono-δ-lactone (0.13%). After shearing for 3 minutes, pump it into the static tank through a 120-mesh filter.

[0066] Potassium sorbate, as a preservative, can effectively inhibit the growth and reproduction of microorganisms, thereby extending the shelf life of jelly. Glucono-δ-lactone, as an acidity regulator, helps control the pH value of jelly and promotes the gelation process. Through shear emulsification, these additives are evenly dispersed in the gel, ensuring the uniformity and stability of the jelly.

[0067] Potassium chloride dissolution and mixing stage: add the remaining Panax ginseng adventitious root extract solution into the vacuum emulsifier, start shearing to dissolve potassium chloride (0.09%), and after shearing for 3 minutes, pump it into the static tank through a 120-mesh filter.

[0068] As an ionic strength regulator, potassium chloride can affect the charge distribution and cross-linking degree of the colloid molecules, thereby fine-tuning the hardness and elasticity of the jelly. Through shearing, potassium chloride is evenly dispersed in the colloid liquid, which helps to improve the taste and texture of the jelly.

[0069] Filling, sterilization and cooling molding stage: In the static tank, stir the final prepared jelly glue and fill it through a 40-mesh filter. Use an automatic filling machine to fill the glue into a PE bag and vacuum seal it. Then, transfer the filled jelly glue to a water bath sterilization tank and sterilize it at 83°C for 30 minutes. Finally, transfer the sterilized glue semi-finished product to a water bath with a temperature not exceeding 20°C for cooling and molding.

[0070] The stirring and filtering before filling ensures the uniform distribution of the jelly ingredients; the sterilization step can effectively kill microorganisms and ensure food safety; during the cooling and molding process, the colloid molecules are further cross-linked and solidified to form a stable jelly structure. These steps together ensure the quality and stability of the jelly.

[0071] Example 2: Please refer to Figure 1 , a jelly production method based on the extract of adventitious roots of Panax ginseng, which is different from Example 1 in that:

[0072] In a vacuum emulsifier, add the extract solution of Panax ginseng adventitious roots, start shearing, add 0.16% konjac flour, 0.14% carrageenan, and 0.08% locust bean gum that have been mixed evenly in advance, and after vacuum emulsification and shearing for 10 minutes, transfer the glue solution to a standing tank through a 120-mesh filter;

[0073] In a standing tank, stir thoroughly and let stand for 20 minutes to hydrate;

[0074] In a standing tank, add 0.2%-0.8% of sugarcane concentrated juice, 9% of sugarcane rock sugar syrup, and 8.5% of fructose syrup, and stir for 10 minutes;

[0075] In a vacuum emulsifier, add the extract solution of Panax ginseng adventitious roots, start shearing and emulsification to dissolve 0.065% potassium sorbate and 0.13% glucono-δ-lactone, and after shearing for 3 minutes, filter through a 120-mesh screen and pump into a static tank;

[0076] In a vacuum emulsifier, add the remaining Panax ginseng adventitious root extract solution, start shearing to dissolve 0.12% potassium chloride, and after shearing for 3 minutes, filter through a 120-mesh screen and pump into a static tank;

[0077] In a static tank, stir for 10 minutes and then filter through a 40-mesh screen for filling;

[0078] In the static tank, use an automatic filling machine to put the prepared jelly solution into a PE bag and vacuum seal it;

[0079] Transfer the filled jelly solution into a frame and transfer it to a water bath sterilization tank, sterilize at 83℃ for 30 minutes;

[0080] The sterilized semi-finished colloid solution is transferred to a water bath tank of ≤20°C for cooling and forming, so as to prepare a jelly containing the adventitious root extract of Panax ginseng.

[0081] Example 3: Please refer to Figure 1 , a jelly production method based on the extract of adventitious roots of Panax ginseng, which is different from Example 1 in that:

[0082] In a vacuum emulsifier, add the extract solution of Panax ginseng adventitious roots, start shearing, add 0.18% konjac flour, 0.17% carrageenan, and 0.09% locust bean gum that have been mixed evenly in advance, and after vacuum emulsification and shearing for 10 minutes, transfer the glue solution to a standing tank through a 120-mesh filter;

[0083] In a standing tank, stir thoroughly and let stand for 20 minutes to hydrate;

[0084] In a standing tank, add 0.8% of sugarcane concentrated juice, 10% of sugarcane rock sugar syrup, and 9% of fructose syrup, and stir for 10 minutes;

[0085] In a vacuum emulsifier, add the extract solution of Panax ginseng adventitious roots, start shearing and emulsification to dissolve 0.065% potassium sorbate and 0.13% glucono-δ-lactone, and after shearing for 3 minutes, filter through a 120-mesh screen and pump into a static tank;

[0086] In a vacuum emulsifier, add the remaining Panax ginseng adventitious root extract solution, start shearing to dissolve 0.15% potassium chloride, and after shearing for 3 minutes, filter through a 120-mesh screen and pump into a static tank;

[0087] In a static tank, stir for 10 minutes and then filter through a 40-mesh screen for filling;

[0088] In the static tank, use an automatic filling machine to put the prepared jelly solution into a PE bag and vacuum seal it;

[0089] Transfer the filled jelly solution into a frame and transfer it to a water bath sterilization tank, sterilize at 83℃ for 30 minutes;

[0090] The sterilized semi-finished colloid solution is transferred to a water bath tank of ≤20°C for cooling and forming, so as to prepare a jelly containing the adventitious root extract of Panax ginseng.

[0091] Example 4: Please refer to Figure 2 A jelly containing an extract of adventitious roots of Panax ginseng, which is prepared by the method described in Example 1, 2 or 3. The raw materials of the jelly product are as follows by mass percentage:

[0092] Northeastern spiny ginseng adventitious root extract: 30%;

[0093] Sugarcane juice concentrate: 0.2%;

[0094] Sugarcane rock sugar syrup: 8%;

[0095] Fructose syrup: 6%;

[0096] Konjac flour: 0.14%;

[0097] Carrageenan: 0.1%;

[0098] Locust bean gum: 0.07%;

[0099] Potassium chloride: 0.09%;

[0100] Glucono-δ-lactone: 0.13%;

[0101] Potassium sorbate: 0.065%;

[0102] Balance: softened water;

[0103] Specifically, the raw material composition of the extract of Panax ginseng adventitious root is 3% to 5% of Panax ginseng adventitious root powder by mass percentage, and the balance is softened water. This ratio is intended to ensure that the concentration of the extract is moderate, which can effectively extract the active ingredients and facilitate subsequent processing. The preparation method is:

[0104] Soaking and heating: First add the adventitious root powder of Panax ginseng (3% of the total amount) into a stirring tank, and then add 90°C softened water to a sufficient amount. Soak and heat to 100°C, and keep stirring for 2 hours. This process helps the dissolution and dispersion of the active ingredients.

[0105] Cooling filtration: In a plate heat exchanger, the heated mixture is cooled to 35°C. This temperature is conducive to maintaining the stability of the active ingredients and facilitating subsequent filtration operations. Subsequently, it is filtered in a static tank with a 200-mesh filter to remove impurities and insoluble matter to obtain a clear extract solution.

[0106] Filling and preparation: Fill the filtered extract solution into a clean container and seal it for later use.

[0107] It is understandable that konjac flour, carrageenan and locust bean gum, as natural high molecular weight polysaccharides, have excellent gel-forming ability. These colloid molecules form a stable three-dimensional network structure by mutual entanglement and cross-linking in the solution, providing the required gel strength and elasticity for the jelly.

[0108] It is understandable that sweetness and flavor: sugarcane concentrated juice, sugarcane rock sugar syrup and fructose syrup, as sweeteners and flavoring agents, not only give the jelly a good taste, but also affect the final texture and stability of the jelly by adjusting the osmotic pressure and viscosity of the solution.

[0109] It can be understood that preservatives and acidity regulation: Potassium sorbate, as a preservative, can effectively inhibit the growth and reproduction of microorganisms and extend the shelf life of jelly. Glucono-δ-lactone, as an acidity regulator, helps control the pH value of jelly and promotes the gelation process.

[0110] It can be understood that ionic strength regulation: potassium chloride, as an ionic strength regulator, can affect the charge distribution and cross-linking degree of the colloid molecules, thereby fine-tuning the hardness and elasticity of the jelly.

[0111] Example 5: Please refer to Figure 2 , a jelly containing an extract of adventitious roots of Panax ginseng, which is different from Example 4 in that:

[0112] The raw material composition by mass percentage is: 68% of Panax ginseng adventitious root extract, 0.8% of sugarcane concentrated juice, 10% of sugarcane rock sugar syrup, 9% of fructose syrup, 0.18% of konjac flour, 0.17% of carrageenan, 0.09% of locust bean gum, 0.15% of potassium chloride, 0.13% of glucono-δ-lactone, 0.065% of potassium sorbate, and the balance is softened water.

[0113] The extract of Panax ginseng adventitious root comprises the following raw materials in percentage by mass: 3% to 5% of Panax ginseng adventitious root and the balance of softened water.

[0114] The preparation method of the adventitious root extract of Panax notoginseng is as follows:

[0115] In a mixing tank, add 5% of the adventitious root powder of Panax ginseng and the balance of 100℃ softened water;

[0116] In a stirring tank, immerse and heat to 100°C, keep warm and stir for 2 hours;

[0117] In the plate heat exchanger, cool to 35°C;

[0118] In a standing tank, filter with a 200-mesh filter and fill for later use.

[0119] The above-mentioned embodiments only express the implementation methods of the relevant practical applications of the present invention, and the descriptions thereof are relatively specific and detailed, but they cannot be understood as limiting the scope of the invention patent. It should be pointed out that, for ordinary technicians in this field, several variations and improvements can be made without departing from the concept of the present invention, which all belong to the protection scope of the present invention. Therefore, the protection scope of the patent of the present invention shall be subject to the attached claims.

Claims

1. A method for producing jelly based on the adventitious root extract of Panax notoginseng, characterized in that: The steps include: S1. Add the extract solution of Panax ginseng adventitious roots to a vacuum emulsifier, turn on the shearing function, and then add the evenly mixed konjac flour, carrageenan, and locust bean gum; S2. Stir thoroughly and let stand in a standing tank; S3, in a standing tank, adding sugarcane concentrated juice, sugarcane rock sugar syrup and fructose syrup and stirring; S4. In the vacuum emulsifying machine, start shearing and emulsifying to dissolve potassium sorbate and gluconate-δ, and pump them into the static tank through the filter; S5. Add the remaining Panax ginseng adventitious root extract solution into the vacuum emulsifier, start shearing to dissolve potassium chloride, and filter and pump into a static tank after shearing; S6. Stir, filter and fill in a static tank; transfer the sterilized semi-finished colloid solution to a water bath for cooling and forming, thereby obtaining a jelly containing the extract of the adventitious roots of Panax ginseng.

2. The production method according to claim 1, characterized in that: In the S1, a solution of an extract of Panax ginseng adventitious roots is added to a vacuum emulsifying machine, and after starting shearing, konjac flour, carrageenan and locust bean gum that are pre-mixed evenly are added, wherein the amount of konjac flour added is 0.14-0.18%, the amount of carrageenan added is 0.1-0.17%, and the amount of locust bean gum added is 0.07%-0.09%; then vacuum emulsification and shearing are performed for 10 minutes, and the glue solution is transferred to a standing tank through a 120-mesh filter.

3. The production method according to claim 1, characterized in that: In S2, in a standing tank, the transferred glue solution is fully stirred and then allowed to stand for hydration for 20 minutes; In S3, in a standing tank, sugar cane concentrated juice, sugar cane rock cane syrup and fructose-glucose syrup are added for seasoning, wherein the added amount of sugar cane concentrated juice is 0.2%-0.8%, the added amount of sugar cane rock cane syrup is 8%-10%, and the added amount of fructose-glucose syrup is 6%-9%; stirring for 10 minutes to make the mixture uniform.

4. The production method according to claim 3, characterized in that: In the S4, the extract solution of Panax ginseng adventitious roots is added to the vacuum emulsifier again, and shearing and emulsification are sequentially started to dissolve potassium sorbate and glucono-δ-lactone, and potassium chloride.

5. The production method according to any one of claim 4, characterized in that: In S5, after each shearing for 3 minutes, the mixture is pumped into a standing tank through a 120-mesh filter; wherein the added amount of potassium sorbate is 0.065%, the added amount of glucono-δ-lactone is 0.13%, and the added amount of potassium chloride is 0.09%-0.15%.

6. The production method according to any one of claims 1 to 4, characterized in that: In the S6, the method further includes filling the prepared jelly liquid into a PE bag and vacuum sealing the bag using an automatic filling machine in a static tank; transferring the filled jelly liquid into a frame and sterilizing it in a water bath sterilization tank at 83°C for 30 minutes; transferring the sterilized semi-finished jelly liquid to a water bath at ≤20°C for cooling and forming, thereby obtaining a jelly containing the extract of the adventitious roots of Panax ginseng.

7. The jelly prepared by the jelly production method according to any one of claims 1 to 6, characterized in that: In the jelly, the extract of Panax notoginseng adventitious roots accounts for 30%-68%, sugarcane concentrated juice accounts for 0.2%-0.8%, sugarcane rock sugar syrup accounts for 8%-10%, fructose syrup accounts for 6%-9%, konjac flour accounts for 0.14-0.18%, carrageenan accounts for 0.1-0.17%, locust bean gum accounts for 0.07%-0.09%, potassium chloride accounts for 0.09%-0.15%, glucono-δ-lactone accounts for 0.13%, and potassium sorbate accounts for 0.065%.

8. The jelly according to claim 7, characterized in that: The preparation method of the adventitious root extract of Panax notoginseng is as follows: In a mixing tank, add 3%-5% of the adventitious root powder of Panax ginseng; Heat the mixture in the mixing tank to 100°C and stir for at least 2 hours; The mixture was cooled to 35°C using a plate heat exchanger; In a standing tank, the cooled mixture is filtered through a 200 mesh strainer and then bottled for subsequent jelly preparation.

9. The jelly according to claim 8, characterized in that: In the preparation method of the adventitious root extract of Panax ginseng, 3%-5% of the mass percentage of the adventitious root powder of Panax ginseng is added to a stirring tank, and the balance is 95±5° C. softened water.

10. The jelly according to claim 7, characterized in that: In the jelly, the balance is softened water.

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