Ginseng product with high enzyme activity and preparation method thereof

Abstract

The invention provides a ginseng product with high enzyme activity and a preparation method thereof. According to the preparation method, fresh ginseng is inoculated with bacterial liquid of lactobacillus delbrueckii, rhamnobacter rhamnosus and leuconostoc mesenteroides according to the mass ratio of (1-5): (1-10): (1-10) and then fermented, and it can be guaranteed that the enzyme activity of main functional enzymes is improved to different degrees. Meanwhile, according to the method, through dipping and steaming after fermentation, the content of rare ginsenosides such as Rg3, Rg5 and Rk1 which have very excellent anti-cancer and anti-dementia effects can be effectively increased. Through testing, the SOD enzyme activity of the ginseng product is more than 90 U / mL; the protease activity is more than 30 U / mL; the lipase activity is 20 U / mL or above and is remarkably improved compared with that of unfermented fresh ginseng.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and particularly relates to a ginseng product with high enzyme activity and a preparation method thereof. Background Art

[0002] Ginseng has the effects of calming the mind, improving intelligence, replenishing qi and blood, and improving immunity. Since ginseng was approved as a new resource food in 2012, foods processed with ginseng as raw materials have emerged in an endless stream. Ginseng contains ginsenosides, alcohol, sugars and other ingredients, which have the effects of nourishing the five internal organs and calming the nerves.

[0003] The existing technology usually steams ginseng to increase the content of saponins such as Rg3, Rg5, and Rk1, which have excellent anti-cancer and anti-dementia effects. However, too high a temperature will cause the enzymes in ginseng to denature and inactivate, thus affecting the efficacy of ginseng. Summary of the invention

[0004] In view of this, the object of the present invention is to provide a ginseng product with high enzyme activity and a preparation method thereof. The ginseng product of the present invention not only has a high content of rare saponins, but also has a low effect on enzyme activity.

[0005] To achieve this object, the present invention adopts the following technical solutions:

[0006] In a first aspect, the present invention provides a method for preparing a ginseng product with high enzyme activity, comprising the following steps:

[0007] Fresh ginseng is fermented after inoculation with bacterial liquid, sterilized, and then soaked, steamed and dried in sequence to obtain a ginseng product with high enzyme activity;

[0008] The bacterial solution includes Lactobacillus delbrueckii, Bacillus rhamnosus and Leuconostoc mesenteroides in a mass ratio of (1-5):(1-10):(1-10).

[0009] Preferably, the concentration of the bacterial solution is 6×10 8 ~8×10 8 CFU / mL.

[0010] Preferably, the inoculation amount after fermentation is 1-5 wt%.

[0011] Preferably, the fermentation temperature is room temperature and the fermentation time is 10 to 20 hours.

[0012] Preferably, the bacterial solution comprises Lactobacillus delbrueckii, Bacillus rhamnosus and Leuconostoc mesenteroides in a mass ratio of (1-4):(1-5):(1-8).

[0013] Preferably, the water content of the fresh ginseng is 5-15%.

[0014] Preferably, the immersion is carried out in a mixed solution of cyclodextrin, maltodextrin and stevioside in a mass ratio of (1-5):(2-8):(5-10);

[0015] Preferably, the immersion time is 3 to 10 h.

[0016] Preferably, the steaming temperature is 30-60° C. and the steaming time is 1-5 h.

[0017] Preferably, the drying temperature is 30-50° C. and the drying time is 3-6 h.

[0018] In a second aspect, the present invention provides a ginseng product with high enzyme activity prepared according to the above preparation method.

[0019] Preferably, the ginseng product has a SOD enzyme activity of more than 90 U / mL; a protease activity of more than 30 U / mL; and a lipase activity of more than 20 U / mL.

[0020] Compared with the prior art, the present invention has the following beneficial effects:

[0021] The present invention provides a method for preparing a ginseng product with high enzyme activity. The method ferments fresh ginseng after inoculating with bacterial liquid of Lactobacillus delbrueckii, Bacillus rhamnosus and Leuconostoc mesenteroides in a mass ratio of (1-5):(1-10):(1-10), thereby ensuring that the enzyme activities of the main functional enzymes are improved to varying degrees, and is beneficial for improving the content of rare ginsenosides. At the same time, the method can more effectively improve the content of rare ginsenosides such as Rg3, Rg5, and Rk1, which have excellent anti-cancer and anti-dementia effects, by soaking and steaming after fermentation, without causing obvious adverse effects on the enzyme activity.

[0022] After testing, the SOD enzyme activity of the ginseng product is above 90 U / mL; the protease activity is above 30 U / mL; and the lipase activity is above 20 U / mL, which are significantly improved compared with unfermented fresh ginseng.

[0023] It can be seen that the ginseng product of the present invention not only has a high content of rare saponins, but also has a low effect on enzyme activity. DETAILED DESCRIPTION

[0024] The technical solution of the present invention will be clearly and completely described below in conjunction with 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.

[0025] In a first aspect, the present invention provides a method for preparing a ginseng product with high enzyme activity, comprising the following steps:

[0026] Fresh ginseng is inoculated with bacterial liquid, fermented, sterilized, and then soaked, steamed and dried in sequence to obtain a ginseng product with high enzyme activity.

[0027] In the present invention, the fresh ginseng is preferably pretreated before fermentation.

[0028] In some embodiments of the present invention, the pretreatment is: clean the fresh ginseng with a ginseng washing machine, drain and obtain clean fresh ginseng; remove the branch roots, whiskers and rhizome of the clean fresh ginseng to obtain the main root.

[0029] Then, according to the present invention, fresh ginseng is fermented after inoculation with bacterial solution to improve the enzyme activity of the main functional enzyme. Before inoculation, the present invention preferably adjusts the water content of fresh ginseng to 5-15%, more preferably to 8-12%.

[0030] In the present invention, the bacterial liquid includes Lactobacillus delbrueckii, Bacillus rhamnosus and Leuconostoc mesenteroides in a mass ratio of (1-5):(1-10):(1-10), preferably including Lactobacillus delbrueckii, Bacillus rhamnosus and Leuconostoc mesenteroides in a mass ratio of (1-4):(1-5):(1-8). In some specific embodiments of the present invention, the Lactobacillus delbrueckii, Bacillus rhamnosus and Leuconostoc mesenteroides may be 1:2:1, 3:2:5, 5:3:8. It should be noted that the present invention specifically selects Lactobacillus delbrueckii, Bacillus rhamnosus and Leuconostoc mesenteroides as a bacterial liquid, inoculates them on the surface of fresh ginseng, and ferments them, which is beneficial to improve the enzyme activity of the functional enzyme of the ginseng product finally prepared. If any component of the three strains is deleted or any component is replaced, the enzyme activity of the ginseng product will be adversely affected.

[0031] The concentration of the bacterial solution is 6×10 8 ~8×10 8 CFU / mL, preferably 6.5×10 8 ~7.5×10 8 CFU / mL.

[0032] In the present invention, the inoculation amount after inoculation is 1 to 5 wt %, preferably 2 to 4 wt %.

[0033] In some embodiments of the present invention, the fermentation temperature is room temperature, preferably 10-30° C., more preferably 15-25° C.; the fermentation time is 10-20 h, preferably 12-15 h.

[0034] After the fermentation is finished, after sterilization, the immersion treatment is carried out according to the present invention. The present invention has no particular limitation on the sterilization operation, and it can be carried out according to the technical means well known to those skilled in the art.

[0035] Considering the edibility of ginseng products, the present invention preferably immerses the sterilized fresh ginseng in a mixed solution of cyclodextrin, maltodextrin and stevioside in a mass ratio of (1-5): (2-8): (5-10), preferably (1-4): (2-6): (6-9), so as to improve the taste and efficacy of the ginseng products. The immersion time is 3-10 hours, preferably 4-8 hours. The immersion temperature can be selected as needed.

[0036] After the soaking is completed, the steaming treatment is performed according to the present invention. In some embodiments of the present invention, the steaming temperature is 30-60°C, preferably 40-50°C, and the time is 1-5 hours, preferably 2-4 hours.

[0037] After steaming, the drying process is carried out according to the present invention. In some embodiments of the present invention, the drying temperature is 30-50°C, preferably 35-45°C, and the drying time is 3-6 hours, preferably 4-5 hours.

[0038] After drying, ginseng products can be obtained. Generally, ginseng products can be repackaged for easy sale.

[0039] In summary, the preparation method provided by the present invention is simple, convenient, easy to implement, and conducive to large-scale production.

[0040] The present invention also provides a ginseng product with high enzyme activity prepared by the preparation method.

[0041] After testing, the SOD enzyme activity of the ginseng product is above 90 U / mL; the protease activity is above 30 U / mL; and the lipase activity is above 20 U / mL.

[0042] Therefore, this method not only has a low impact on enzyme activity after fermentation, but also through soaking and steaming, it can effectively increase the content of rare ginsenosides such as Rg3, Rg5, Rk1, which have excellent anti-cancer and anti-dementia effects, which has great practical significance for the application of ginseng products.

[0043] In order to further illustrate the present invention, the following examples are provided for detailed description. The experimental raw materials used in the following examples of the present invention are all common commercially available products.

[0044] Example 1

[0045] Wash the fresh ginseng with a ginseng washing machine and drain to obtain clean fresh ginseng; remove the branch roots, whiskers and rhizome of the clean fresh ginseng to obtain the main root;

[0046] The water content of fresh ginseng was adjusted to 10%, and fresh ginseng was inoculated with Lactobacillus delbrueckii, Bacillus rhamnosus and Leuconostoc mesenteroides in a mass ratio of 1:2:1 for fermentation. The bacterial solution concentration was 6×10 8 CFU / mL, inoculum size was 4 wt%, and fermentation was carried out at room temperature for 10 h;

[0047] The fermented ginseng was sterilized and then immersed in a mixed solution of cyclodextrin, maltodextrin and stevioside in a mass ratio of 1:2:5 for 5 h, and then steamed at 40°C for 3 h to obtain cooked ginseng;

[0048] The cooked ginseng was dried at 30° C. for 5 h to obtain ready-to-eat ginseng.

[0049] Example 2

[0050] Wash the fresh ginseng with a ginseng washing machine and drain to obtain clean fresh ginseng; remove the branch roots, whiskers and rhizome of the clean fresh ginseng to obtain the main root;

[0051] The water content of fresh ginseng was adjusted to 10%, and fresh ginseng was inoculated with Lactobacillus delbrueckii, Bacillus rhamnosus and Leuconostoc mesenteroides in a mass ratio of 3:2:5 for fermentation. The bacterial solution concentration was 6×10 8 CFU / mL, inoculum size was 4 wt%, and fermentation was carried out at room temperature for 10 h;

[0052] The fermented ginseng was sterilized and then immersed in a mixed solution of cyclodextrin, maltodextrin and stevioside in a mass ratio of 1:2:5 for 5 h, and then steamed at 40°C to obtain cooked ginseng;

[0053] The cooked ginseng was dried at 50° C. for 3 h to obtain ready-to-eat ginseng.

[0054] Example 3

[0055] Wash the fresh ginseng with a ginseng washing machine and drain to obtain clean fresh ginseng; remove the branch roots, whiskers and rhizome of the clean fresh ginseng to obtain the main root;

[0056] The water content of fresh ginseng was adjusted to 5%, and fresh ginseng was inoculated with Lactobacillus delbrueckii, Bacillus rhamnosus and Leuconostoc mesenteroides at a mass ratio of 5:3:8 for fermentation. The bacterial solution concentration was 6×10 8 CFU / mL, inoculum size was 4 wt%, and fermentation was carried out at room temperature for 10 h;

[0057] The fermented ginseng was sterilized and then immersed in a mixed solution of cyclodextrin, maltodextrin and stevioside in a mass ratio of 1:2:5 for 5 h, and then steamed at 40°C to obtain cooked ginseng;

[0058] The cooked ginseng was dried at 40° C. for 4 h to obtain ready-to-eat ginseng.

[0059] Comparative Example 1

[0060] Compared with Example 1, the difference is that after the water content of the fresh ginseng is adjusted to 10%, no fermentation is performed, and the immersion and steaming treatment is directly performed. The other steps and parameters are consistent with Example 1.

[0061] Comparative Example 2

[0062] Compared with Example 1, an equal amount of Bacillus rhamnosus was replaced by Lactobacillus plantarum, and the remaining steps and parameters were consistent with those in Example 1.

[0063] Comparative Example 3

[0064] Compared with Example 1, Bacillus rhamnosus was deleted, and the remaining steps and parameters were consistent with those in Example 1.

[0065] Performance Testing

[0066] The rare ginsenoside content and enzyme activity of the fresh ginseng obtained in the above examples and comparative examples were measured. The results are shown in Tables 1 and 2.

[0067] Table 1 Determination results of rare ginsenoside content

[0068]

[0069] Table 2 Enzyme activity determination results

[0070]

[0071] As can be seen from the data in Tables 1 and 2, the ginseng product obtained by the preparation method provided by the present invention has a SOD enzyme activity of more than 90 U / mL; a protease activity of more than 30 U / mL; and a lipase activity of more than 20 U / mL, which is significantly improved compared with the unfermented fresh ginseng. At the same time, the content of rare ginsenosides such as Rg3, Rg5, and Rk1 can be significantly improved. It can be seen that the ginseng product in the present invention not only has a high content of rare saponins, but also has a low effect on enzyme activity.

[0072] The above description of the disclosed embodiments enables those skilled in the art to implement or use the present invention. Various modifications to these embodiments will be apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention will not be limited to the embodiments shown herein, but rather to the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A method for preparing a ginseng product with high enzyme activity, characterized in that: The following steps are involved: Fresh ginseng is fermented after inoculation with bacterial liquid, sterilized, and then soaked, steamed and dried in sequence to obtain a ginseng product with high enzyme activity; The bacterial solution includes Lactobacillus delbrueckii, Bacillus rhamnosus and Leuconostoc mesenteroides in a mass ratio of (1-5):(1-10):(1-10).

2. The preparation method according to claim 1, characterized in that: The concentration of the bacterial solution was 6×10 8 ~8×10 8 CFU / mL.

3. The preparation method according to claim 1 or 2, characterized in that: The inoculation amount after fermentation is 1-5 wt%; The fermentation temperature is room temperature and the fermentation time is 10 to 20 hours.

4. The preparation method according to any one of claims 1 to 3, characterized in that The bacterial solution includes Lactobacillus delbrueckii, Bacillus rhamnosus and Leuconostoc mesenteroides in a mass ratio of (1-4):(1-5):(1-8).

5. The preparation method according to any one of claims 1 to 4, characterized in that The water content of the fresh ginseng is 5-15%.

6. The preparation method according to any one of claims 1 to 5, characterized in that The immersion is carried out in a mixed solution of cyclodextrin, maltodextrin and stevioside in a mass ratio of (1-5):(2-8):(5-10); The immersion time is 3 to 10 hours.

7. The preparation method according to any one of claims 1 to 6, characterized in that The steaming temperature is 30-60° C. and the steaming time is 1-5 h.

8. The preparation method according to any one of claims 1 to 7, characterized in that The drying temperature is 30-50°C and the drying time is 3-6 hours.

9. A ginseng product with high enzyme activity prepared by the preparation method according to any one of claims 1 to 8.

10. The ginseng product according to claim 9, characterized in that: The ginseng product has a SOD enzyme activity of more than 90 U / mL; a protease activity of more than 30 U / mL; and a lipase activity of more than 20 U / mL.

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