Ginseng powder instant solid beverage rich in dietary fibers and preparation method of ginseng powder instant solid beverage

Abstract

The invention discloses a dietary fiber-rich ginseng instant solid beverage and a preparation method thereof, and relates to the field of foods. The solid beverage comprises pretreated ginseng powder, dietary fibers, essence, an acidity regulator, menthol, an anti-caking agent and the balance of a filling agent. A preparation method of the pretreated ginseng powder comprises the following steps: sterilizing ginseng powder by adopting an irradiation sterilization method, and drying to obtain the pretreated ginseng powder. After the ginseng powder is subjected to irradiation sterilization treatment, the contents of saponin Re and saponin Rg1 are increased, and the solid beverage not only has sour, sweet and delicious palatability, but also has rich dietary fibers and saponin active ingredients, has the effects of promoting intestinal tract movement, resisting fatigue, enhancing immunity, preventing cardiovascular and cerebrovascular diseases and the like, meets the pursuit of modern people for healthy food, and has a good market prospect. The added filler and anti-caking agent can improve the fluidity and stability of the product, prevent the solid beverage from caking in the storage process, and ensure the storage quality of the product.

Description

Technical Field

[0001] The invention relates to the field of food, and in particular to an instant solid beverage containing ginseng powder and rich in dietary fiber and a preparation method thereof. Background Art

[0002] Ginseng or American ginseng is a traditional Chinese medicine with rich nutritional value and multiple health benefits. It contains rich ginsenosides, proteins, amino acids, multiple vitamins, trace elements, and multiple sterols and saponins. According to the "Chinese Pharmacopoeia 2020", the main active ingredients of ginseng and American ginseng are ginsenoside Re, ginsenoside Rg1 and ginsenoside Rb1. Referring to the results of relevant scientific research, ginsenoside Re has anti-fatigue effects, can regulate the central nervous system, enhance cerebral cortex excitement, improve heart function, enhance myocardial contractility, reduce myocardial oxygen consumption, and promote blood circulation. Ginsenoside Rg1 has the effects of strengthening immune function and anti-fatigue, keeping cells active, and preventing vascular sclerosis. It also includes the effects of strengthening the spleen and stomach, calming the mind, and strengthening the body.

[0003] The bitterness of ginseng or American ginseng is one of its inherent characteristics. The bitterness mainly comes from the saponin active ingredients it contains. When ginseng or American ginseng comes into contact with the oral mucosa, the saponin reacts with the oral mucosa, causing a slightly bitter taste. However, in the food industry, the excessive bitterness of ginseng or American ginseng may leave a bad impression on consumers, limiting its market acceptance.

[0004] Although there are some ginseng beverage products on the market, most of them have the following problems: 1. The bitter taste is difficult to conceal. Although some products claim to be able to conceal the bitterness of ginseng, the actual effect is not ideal and it is still difficult for consumers to accept them; 2. The process is complicated. Although some products can achieve the goal of low bitterness, their production process is complicated and costly, which is not conducive to large-scale production and market promotion. Therefore, it is of great economic benefit to develop a ginseng powder composition that retains the nutritional components and health functions of ginseng, can effectively conceal its bitterness, contains dietary fiber and has a simple process flow. Summary of the invention

[0005] The invention provides an instant solid beverage of ginseng powder rich in dietary fiber and a preparation method thereof, so as to provide an instant solid beverage of ginseng powder rich in saponin and dietary fiber, the sweet and sour taste of which can basically cover the bitter taste of the ginseng powder, improve the palatability and be convenient to take.

[0006] In order to solve the above technical problems, one of the purposes of the present invention is to provide a ginseng powder instant solid beverage rich in dietary fiber, comprising 20wt%-30wt% pretreated ginseng powder, 5wt%-10wt% dietary fiber, 0.05wt%-0.8wt% flavor, 0-0.5wt% acidity regulator, 0-0.03wt% menthol, 0.2wt%-1.5wt% anticaking agent and the remainder of filler;

[0007] The preparation method of the pretreated ginseng powder is as follows: sterilizing the ginseng powder by irradiation sterilization or moist heat sterilization, with the irradiation dose being 6 kGy-9 kGy, and drying to obtain the pretreated ginseng powder.

[0008] By adopting the above scheme, the solid beverage of the present application not only has a sweet and sour palatability, but also has rich dietary fiber and saponin active ingredients, and has the effects of promoting intestinal peristalsis, resisting fatigue, enhancing immunity and preventing cardiovascular and cerebrovascular diseases. The added ginseng powder can generate high-content saponin Re and saponin Rg1 after irradiation sterilization, providing anti-fatigue and immunity-enhancing effects. Its rich saponin active ingredients easily make the taste of the solid beverage bitter. By adding a sweet filler to the solid beverage, the fluidity of the product can be improved. The sweetness of the filler and the acidity regulator, menthol and flavor can coordinate the sweet and sour taste and flavor to cover up the bitterness of the ginseng powder and increase palatability. The added dietary fiber can enrich the taste and improve intestinal digestion at the same time. The added anti-caking agent can improve the fluidity and stability of the product, avoid agglomeration of the solid beverage during storage, and ensure the storage quality of the product.

[0009] As a preferred solution, the mesh size of the pretreated ginseng powder is 100-120 mesh.

[0010] As a preferred embodiment, the mesh size of the filler, citric acid and dietary fiber is 80-100 mesh.

[0011] By adopting the above scheme, when the ginseng powder in the solid beverage of the present application is less than 100 mesh, the ginseng powder has poor taste after being mixed with other raw materials, and there will be a residue feeling. When the ginseng powder is greater than 120 mesh, the overall fluidity is poor after being mixed with other raw materials, and there will be a choking feeling when tasting. If the filler is less than 80 mesh, uneven mixing will occur, and the mixing uniformity is not good, which will affect the appearance and overall taste of the product.

[0012] As a preferred embodiment, the invention comprises 20wt%-30wt% pretreated ginseng powder, 5wt%-10wt% dietary fiber, 0.05wt%-0.8wt% flavor, 0.2wt%-0.5wt% acidity regulator, 0.01wt%-0.03wt% menthol, 0.2wt%-1.2wt% anticaking agent and the remainder of filler.

[0013] The citric acid added in the present application can enhance the taste level of the solid beverage, the flavor is used to enhance the overall flavor of the product and mask the bitterness of ginseng, and menthol, as a cooling agent, gives the product a unique cooling taste, and coordinates with the filler to improve the taste and flavor of the solid beverage and improve palatability.

[0014] As a preferred embodiment, the ginseng powder is ginseng powder and / or American ginseng powder.

[0015] As a preferred embodiment, the dietary fiber is at least one of oligofructose, resistant dextrin and inulin.

[0016] As a preferred embodiment, the filler is at least one of sorbitol, erythritol, mannitol and maltitol.

[0017] As a preferred embodiment, the acidity regulator is citric acid.

[0018] As a preferred embodiment, the anti-caking agent is silicon dioxide.

[0019] In order to solve the above technical problems, the second object of the present invention is to provide a method for preparing a ginseng powder instant solid beverage rich in dietary fiber, comprising the following steps:

[0020] (1) sterilizing the ginseng powder by irradiation sterilization method, with the irradiation dose of 6 kGy-9 kGy, and drying to obtain pretreated ginseng powder;

[0021] (2) The pretreated ginseng powder, flavor, menthol, silicon dioxide, dietary fiber, acidity regulator and filler raw materials are mixed at a mixing speed of 10 rpm to 30 rpm for 15 rpm to 30 min to obtain a mixed powder.

[0022] As a preferred embodiment, in step (1), the ginseng powder is dried at a temperature of 50°C-70°C until the moisture content is below 8%.

[0023] Compared with the prior art, the present invention has the following beneficial effects:

[0024] 1. The solid beverage of the present application not only has a sweet and sour taste, but also is rich in dietary fiber and saponin active ingredients, and has the effects of promoting intestinal motility, resisting fatigue, enhancing immunity and preventing cardiovascular and cerebrovascular diseases, etc., meeting the modern people's pursuit of healthy food. The added fillers and anti-caking agents can improve the fluidity and stability of the product, avoid agglomeration of the solid beverage during storage, and ensure the storage quality of the product.

[0025] 2. After the ginseng powder added in this application is irradiated and sterilized, other saponin components can be converted into saponin Re and saponin Rg1, and saponin Re and saponin Rg1 are the main effective ingredients for providing anti-fatigue and immunity enhancement, thereby improving the blood sugar management and immunity enhancement efficacy of ginseng powder.

[0026] 3. The rich saponin active ingredients in the solid beverage of the present application easily make the taste of the solid beverage bitter. By adding a sweet filler to the solid beverage, the sour and sweet taste and flavor can be coordinated with the acidity regulator, menthol and flavor to cover up the bitterness of ginseng powder and increase palatability. The added dietary fiber can enrich the taste while improving intestinal digestion and improving intestinal health. The preparation method is simple and easy, and there is no waste liquid discharged during the production process, which meets environmental protection requirements. At the same time, it is suitable for industrial production and is conducive to large-scale production and market promotion. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] Figure 1 : is an electronic tongue radar spectrum of a ginseng powder instant solid beverage rich in dietary fiber in Examples 1-4 of the present invention (Note: AHS represents sourness, CTS represents saltiness, NMS represents umami, ANS represents sweetness, and SCS represents bitterness);

[0028] Figure 2 : is the electronic tongue radar spectrum of a ginseng powder instant solid beverage in Comparative Examples 1-6 of the present invention (Note: AHS represents sourness, CTS represents saltiness, NMS represents umami, ANS represents sweetness, and SCS represents bitterness). DETAILED DESCRIPTION

[0029] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0030] Ginseng powder and American ginseng powder were treated with ultraviolet sterilization, moist heat sterilization and irradiation sterilization at 3kGy-9kGy, respectively. The ginseng powder and American ginseng powder in the control group were not sterilized, and the sterilized ginseng powder and American ginseng powder as well as the control group were tested for microbial and saponin content. The total colony count was tested in accordance with GB 4789.2-2016 "National Food Safety Standard Food Microbiology Examination Colony Count Determination", the coliform group was tested in accordance with GB 4789.3-2016 "National Food Safety Standard Food Microbiology Examination Coliform Count", the mold and yeast count was tested in accordance with GB 4789.15-2010 "National Food Safety Standard Food Microbiology Examination Mold and Yeast Count", and the saponin content was tested according to "Technical Guidelines for Inspection and Evaluation of Physical, Chemical and Hygiene Indicators of Health Foods (2020 Edition) VI. Determination of Ginsenosides in Health Foods". The test results are shown in Tables 1-2 below.

[0031] The specific method of ultraviolet sterilization is to use the sterilization ultraviolet lamp UVC40WT6 of Guangzhou Yuxing Optoelectronics Technology Co., Ltd. for treatment, and sterilize under the ultraviolet lamp for 2 hours. The intensity of the ultraviolet lamp is 100μW / cm 2 .

[0032] The wet heat sterilization method is specifically to use the 35HJ wet heat sterilizer produced by Shanghai Jingruo Scientific Instrument Co., Ltd. for sterilization at a temperature of 121°C for 10 minutes and a relative humidity of 100%.

[0033] Among them, the irradiation sterilization method is to place the sealed ginseng powder in an environment of 0-8°C for 15 hours to obtain pre-cooled ginseng powder, and irradiate the pre-cooled ginseng powder for 1 hour. The specific irradiation sterilization doses are controlled to be 3kGy, 6kGy, and 9kGy respectively.

[0034] Table 1 - Microbiological test results of ginseng powder and American ginseng powder after sterilization

[0035]

[0036]

[0037] Table 2 - Test results of saponin content of ginseng powder and American ginseng powder after sterilization

[0038]

[0039] As shown in Table 1, after ginseng powder and American ginseng powder were treated by different sterilization methods, it was found that although ultraviolet sterilization and irradiation sterilization of 3kGy can control microorganisms, they cannot meet the health food standard (GB 16740 National Food Safety Standard Health Food) requiring coliform group ≤ 0.92MPN / g, and moist heat sterilization cannot completely sterilize. There are still a small number of colonies in ginseng powder and American ginseng powder. The sterilization is not thorough enough, which will affect the storage date and product quality of solid beverages prepared from ginseng powder and American ginseng powder. In addition, the ginseng powder agglomerates during the moist heat sterilization process, and needs to be crushed and sieved again, resulting in a cumbersome production process and increased production costs. The irradiation sterilization method with an irradiation dose of 6kGy and 9kGy can achieve comprehensive sterilization. The microbial content of the ginseng powder and American ginseng powder after sterilization is 0, which meets the food safety requirements.

[0040] As shown in Table 2, the total amount of saponins in ginseng powder and American ginseng powder after different sterilization treatments remained roughly unchanged, and the content of ginsenoside Re and ginsenoside Rg1 increased to a certain extent. It is speculated that other saponin components are converted into ginsenoside Re and ginsenoside Rg1 during the sterilization process, which helps to enhance the anti-fatigue and immunity-enhancing effects of ginseng powder and American ginseng powder. Among them, the ginsenoside Re and ginsenoside Rg1 in ginseng powder and American ginseng powder using irradiation sterilization methods with irradiation doses of 6kGy and 9kGy and moist heat sterilization methods are relatively high, and the irradiation sterilization method with irradiation doses of 6kGy and 9kGy can not only effectively control the content of microorganisms, but also effectively increase the content of ginsenoside Re and ginsenoside Rg1.

[0041] Example 1

[0042] A ginseng powder instant solid beverage rich in dietary fiber, the preparation method of which comprises the following steps:

[0043] (1) Ginseng slices are crushed and passed through a 100-mesh sieve to obtain ginseng powder, which is sterilized by irradiation at a dose of 6 kGy, and then dried at 60° C. until the moisture content is less than 8%, thereby obtaining pretreated ginseng powder;

[0044] (2) passing sorbitol and resistant dextrin through an 80-mesh sieve;

[0045] (3) 30 wt % of pretreated ginseng powder, 7 wt % of resistant dextrin, 0.1 wt % of flavor, 0.02 wt % of menthol, 1 wt % of silicon dioxide and the remainder of sorbitol raw material were mixed at a mixing speed of 20 rpm for 20 min to obtain a mixed powder.

[0046] Example 2

[0047] A ginseng powder instant solid beverage rich in dietary fiber, the preparation method of which comprises the following steps:

[0048] (1) Ginseng slices are crushed and passed through a 100-mesh sieve to obtain ginseng powder, which is sterilized by irradiation at a dose of 6 kGy, and then dried at 60° C. until the moisture content is less than 8%, thereby obtaining pretreated ginseng powder;

[0049] (2) Pass sorbitol and oligofructose through an 80-mesh sieve;

[0050] (3) 30 wt % of pretreated ginseng powder, 7 wt % of oligofructose, 0.08 wt % of flavor, 0.01 wt % of menthol, 0.3 wt % of silicon dioxide and the remainder of sorbitol raw material were mixed at a mixing speed of 20 rpm for 20 min to obtain a mixed powder.

[0051] Example 3

[0052] A ginseng powder instant solid beverage rich in dietary fiber, the preparation method of which comprises the following steps:

[0053] (1) crushing the American ginseng slices and passing them through a 100-mesh sieve to obtain American ginseng powder, sterilizing them by irradiation with a dose of 6 kGy, and then drying them at 60° C. until the moisture content is less than 8%, thereby obtaining pretreated American ginseng powder;

[0054] (2) Pass mannitol, oligofructose and citric acid through a 80-mesh sieve;

[0055] (3) 30 wt % of pretreated American ginseng powder, 6 wt % of oligofructose, 0.7 wt % of flavor, 0.3 wt % of citric acid, 1 wt % of silicon dioxide and the remainder of mannitol raw material were mixed at a mixing speed of 20 rpm for 20 min to obtain a mixed powder.

[0056] Example 4

[0057] A ginseng powder instant solid beverage rich in dietary fiber, the preparation method of which comprises the following steps:

[0058] (1) crushing the American ginseng slices and passing them through a 100-mesh sieve to obtain American ginseng powder, sterilizing them by irradiation with a dose of 6 kGy, and then drying them at 60° C. until the moisture content is less than 8%, thereby obtaining pretreated American ginseng powder;

[0059] (2) Pass sorbitol, inulin and citric acid through a 80-mesh sieve;

[0060] (3) 30 wt % of pretreated American ginseng powder, 7 wt % of inulin, 0.6 wt % of essence, 0.3 wt % of citric acid, 0.5 wt % of silicon dioxide and the remainder of sorbitol raw material were mixed at a mixing speed of 20 rpm for 20 min to obtain a mixed powder.

[0061] Comparative Example 1

[0062] A ginseng powder instant solid beverage, the preparation method of which comprises the following steps:

[0063] (1) Ginseng slices are crushed and passed through a 100-mesh sieve to obtain ginseng powder, which is sterilized by irradiation at a dose of 6 kGy, and then dried at 60° C. until the moisture content is less than 8%, thereby obtaining pretreated ginseng powder;

[0064] (2) passing sorbitol through an 80-mesh sieve;

[0065] (3) 30 wt % of pretreated ginseng powder, 0.12 wt % of essence, 0.3 wt % of silicon dioxide and the remainder of sorbitol raw material were mixed at a mixing speed of 20 rpm for 20 min to obtain a mixed powder.

[0066] Comparative Example 2

[0067] A ginseng powder instant solid beverage, the preparation method of which comprises the following steps:

[0068] (1) Ginseng slices are crushed and passed through a 100-mesh sieve to obtain ginseng powder, which is sterilized by irradiation at a dose of 6 kGy, and then dried at 60° C. until the moisture content is less than 8%, thereby obtaining pretreated ginseng powder;

[0069] (2) Pass sorbitol and citric acid through an 80-mesh sieve;

[0070] (3) 30 wt% of pretreated ginseng powder, 0.12 wt% of essence, 0.3 wt% of citric acid, 0.3 wt% of silicon dioxide and the remainder of sorbitol raw material were mixed at a mixing speed of 20 rpm for 20 min to obtain a mixed powder.

[0071] Comparative Example 3

[0072] A ginseng powder instant solid beverage, the preparation method of which comprises the following steps:

[0073] (1) crushing the American ginseng slices and passing them through a 100-mesh sieve to obtain American ginseng powder, sterilizing them by irradiation with a dose of 6 kGy, and then drying them at 60° C. until the moisture content is less than 8%, thereby obtaining pretreated American ginseng powder;

[0074] (2) passing sorbitol through an 80-mesh sieve;

[0075] (3) 30 wt% of pretreated American ginseng powder, 0.8 wt% of flavor, 0.3 wt% of silicon dioxide, 0.02 wt% of menthol and the remainder of sorbitol raw material were mixed at a mixing speed of 20 rpm for 20 min to obtain a mixed powder.

[0076] Comparative Example 4

[0077] A ginseng powder instant solid beverage, the preparation method of which comprises the following steps:

[0078] (1) crushing the American ginseng slices and passing them through a 100-mesh sieve to obtain American ginseng powder, sterilizing them by irradiation with a dose of 6 kGy, and then drying them at 60° C. until the moisture content is less than 8%, thereby obtaining pretreated American ginseng powder;

[0079] (2) passing sorbitol, resistant dextrin and citric acid through a 80-mesh sieve;

[0080] (3) 40 wt% of pretreated American ginseng powder, 15 wt% of resistant dextrin, 0.8 wt% of flavor, 0.02 wt% of citric acid, 0.3 wt% of silicon dioxide and the remainder of sorbitol raw material were mixed at a mixing speed of 20 rpm for 20 min to obtain a mixed powder.

[0081] Comparative Example 5

[0082] A ginseng powder instant solid beverage, the preparation method of which comprises the following steps:

[0083] (1) Ginseng slices are crushed and passed through a 100-mesh sieve to obtain ginseng powder, which is sterilized by irradiation at a dose of 6 kGy, and then dried at 60° C. until the moisture content is less than 8%, thereby obtaining pretreated ginseng powder;

[0084] (2) passing sorbitol through an 80-mesh sieve;

[0085] (3) 30 wt% of pretreated ginseng powder, 0.12 wt% of essence, 0.02 wt% of menthol, 0.2 wt% of silicon dioxide and the remainder of sorbitol raw material were mixed at a mixing speed of 20 rpm for 20 min to obtain a mixed powder.

[0086] Comparative Example 6

[0087] A ginseng powder instant solid beverage, the preparation method of which comprises the following steps:

[0088] (1) crushing the American ginseng slices and passing them through a 100-mesh sieve to obtain American ginseng powder, sterilizing them by irradiation with a dose of 6 kGy, and then drying them at 60° C. until the moisture content is less than 8%, thereby obtaining pretreated American ginseng powder;

[0089] (2) Pass sorbitol and citric acid through an 80-mesh sieve;

[0090] (3) 30 wt % of pretreated American ginseng powder, 0.2 wt % of citric acid, 0.8 wt % of flavor, 0.5 wt % of silicon dioxide and the remainder of sorbitol raw material were mixed at a mixing speed of 20 rpm for 20 min to obtain a mixed powder.

[0091] Product taste identification

[0092] 1. Sensory evaluation: 30 tasters with normal taste and smell were invited to taste the instant products prepared in the embodiments and comparative examples according to the sensory evaluation standards in Table 3. The solid beverage was directly orally consumed. The pretreated ginseng powder and pretreated American ginseng powder group samples were tasted according to the content of 30 wt % of the embodiment or comparative example samples, and the scores of each taster were recorded. The results are shown in Table 4 below.

[0093] Table 3 - Sensory evaluation reference standards

[0094]

[0095] Table 4 - Sensory evaluation results of instant solid beverages of Examples and Comparative Examples

[0096]

[0097]

[0098]

[0099] 2. The instant solid beverages of the embodiments and comparative examples were identified by using an electronic tongue. 4 g of the solid beverage test sample of the embodiments or comparative examples, or 1.2 g of the pretreated ginseng powder and pretreated American ginseng powder group samples were weighed, and soaked in 20 g of deionized water at 25° C. and ultrasonicated for 30 min. After filtration, an extract was obtained. The extract was transferred to an Astree II electronic tongue (Alpha MOS, France) electronic tongue dedicated detection container, and the taste was measured by five taste sensors of sour, bitter, umami, salty and sweet. The sour taste AHS, salty taste CTS, umami taste NMS, sweetness ANS and bitter taste SCS were ranked respectively. The electronic tongue measurement data are shown in Table 5 below, and the statistical electronic tongue radar chart is shown in Figure 1-2 shown.

[0100] Table 5 - Electronic tongue measurement data of examples and comparative examples

[0101] Test items sour Salty Umami Sweetness bitterness Pre-processed ginseng powder 5.1 2 5.2 4.3 7.8 Pre-processed American ginseng powder 3.5 1 6.0 3.2 8.5 Example 1 4.7 1.6 4.8 5.2 2.2 Example 2 4.7 1.6 4.7 5.3 2 Example 3 6.5 0.5 5 5 2.6 Example 4 6.4 0.6 5 4.9 2.4 Comparative Example 1 4.1 1.2 4.9 6.5 5.4 Comparative Example 2 4.7 1.0 5.1 6.1 5.3 Comparative Example 3 4.3 0.6 5.2 6.7 4.4 Comparative Example 4 6.5 0.7 6.1 5.0 6.5 Comparative Example 5 4.3 1.5 4.5 6.4 3.5 Comparative Example 6 6.2 0.4 5.3 5.9 3.8

[0102] As shown in Table 4-5 and Figure 1 As shown, after the ginseng powder of the present application is sterilized by irradiation, high content of saponin Re and saponin Rg1 are generated, which provide anti-fatigue and immunity-enhancing effects. The rich saponin active ingredients make the taste of the solid beverage bitter. By adding sweet fillers such as sorbitol or mannitol to the solid beverage, the fluidity of the product can be improved. The sweetness of the filler can also coordinate the sour and sweet taste and flavor with citric acid, menthol and essence to cover up the bitterness of the ginseng powder and increase palatability. The added dietary fiber such as inulin, oligofructose and resistant dextrin can enrich the taste and improve intestinal digestion, so that the solid beverage not only has a sweet and sour palatability, but also has rich dietary fiber and saponin active ingredients, and has the effects of promoting intestinal peristalsis, anti-fatigue, enhancing immunity and preventing cardiovascular and cerebrovascular diseases.

[0103] The specific embodiments described above further illustrate the purpose, technical solutions and beneficial effects of the present invention. It should be understood that the above description is only a specific embodiment of the present invention and is not intended to limit the scope of protection of the present invention. It is particularly pointed out that for those skilled in the art, any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention should be included in the scope of protection of the present invention.

Claims

1. A ginseng powder instant solid beverage rich in dietary fiber, characterized in that: The invention comprises 20wt%-30wt% of pretreated ginseng powder, 5wt%-10wt% of dietary fiber, 0.05wt%-0.8wt% of flavor, 0-0.5wt% of acidity regulator, 0-0.03wt% of menthol, 0.2wt%-1.5wt% of anticaking agent and the balance of filler; The preparation method of the pretreated ginseng powder is as follows: sterilizing the ginseng powder by irradiation sterilization or moist heat sterilization, with the irradiation dose being 6 kGy-9 kGy, and drying to obtain the pretreated ginseng powder.

2. The instant solid beverage containing ginseng powder and rich in dietary fiber as claimed in claim 1, characterized in that: The mesh size of the pretreated ginseng powder is 100-120 meshes.

3. The instant solid beverage containing ginseng powder and rich in dietary fiber as claimed in claim 1, characterized in that: The mesh sizes of the filler, citric acid and dietary fiber are 80-100 meshes.

4. The instant solid beverage containing ginseng powder and rich in dietary fiber as claimed in claim 1, characterized in that: The invention comprises 20wt%-30wt% of pretreated ginseng powder, 5wt%-10wt% of dietary fiber, 0.05wt%-0.8wt% of flavor, 0.2wt%-0.5wt% of acidity regulator, 0.01wt%-0.03wt% of menthol, 0.2wt%-1.2wt% of anticaking agent and the balance of filler.

5. The instant solid beverage containing ginseng powder and rich in dietary fiber as claimed in claim 1, characterized in that: The ginseng powder is ginseng powder and / or American ginseng powder.

6. The instant solid beverage containing ginseng powder and rich in dietary fiber as claimed in claim 1, characterized in that: The dietary fiber is at least one of oligofructose, resistant dextrin and inulin.

7. The instant solid beverage containing ginseng powder and rich in dietary fiber as claimed in claim 1, characterized in that: The filler is at least one of sorbitol, erythritol, mannitol and maltitol.

8. The instant solid beverage containing ginseng powder and rich in dietary fiber as claimed in claim 1, characterized in that: The acidity regulator is citric acid, and the anti-caking agent is silicon dioxide.

9. A method for preparing the instant solid beverage containing ginseng powder and rich in dietary fiber as claimed in any one of claims 1 to 8, characterized in that: The following steps are involved: (1) sterilizing the ginseng powder by irradiation sterilization method, with the irradiation dose of 6 kGy-9 kGy, and drying to obtain pretreated ginseng powder; (2) The pretreated ginseng powder, flavor, menthol, silicon dioxide, dietary fiber, acidity regulator and filler raw materials are mixed at a mixing speed of 10 rpm to 30 rpm for 15 rpm to 30 min to obtain a mixed powder.

10. The method for preparing a ginseng powder instant solid beverage rich in dietary fiber as claimed in claim 9, characterized in that: In step (1), the ginseng powder is dried at a temperature of 50° C. to 70° C. until the moisture content is below 8%.

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