Ginsenoside flour and preparation process thereof

Abstract

The invention relates to the technical field of food processing, and particularly discloses ginsenoside flour and a making technology thereof.The ginsenoside flour is prepared from, by weight, 62-76 parts of oat flour, 84-96 parts of deionized water, 0.7-1.1 parts of compound enzyme, 12-16 parts of functional microcapsules and 50-60 parts of plain flour; the functional microcapsule is added, a shell of the functional microcapsule is of a structure obtained by chemical crosslinking of modified chitosan, flaxseed gum and modified chitosan, an inner core of the functional microcapsule is formed by mixing ginsenoside and a sweetening agent, the modified chitosan is prepared from octenyl succinic anhydride modified chitosan, and the modified chitosan is prepared from the flaxseed gum modified chitosan. Due to existence of a flexible long-chain alkane structure and ester groups on the modified chitosan, the absorption rate of ginsenoside is increased, the absorption rate of ginsenoside is further increased through hydrogen-bond interaction between the flaxseed gum and the modified chitosan, and meanwhile, the flaxseed gum has more hydrophilic groups and stronger water absorption and water retention properties, so that the absorption rate of ginsenoside is further increased. And the flour is endowed with good ductility.

Description

Technical Field

[0001] The present application relates to the technical field of food processing, and more specifically, to ginsenoside flour and a production process thereof. Background Art

[0002] Oats are rich in soluble dietary fiber β-glucan and 8 essential amino acids required by humans in a balanced ratio. They are rich in nutritional value and have many benefits for the human body. Existing studies have shown that oats have a variety of physiological health functions such as preventing cardiovascular and cerebrovascular diseases, lowering blood sugar, blood lipids, serum cholesterol, anti-oxidation, and cancer prevention. Ginsenosides are the main components of ginseng and have a variety of physiological activities, such as nourishing and strengthening, delaying aging, analgesia, nerve stability, anti-inflammatory, anti-fatigue, and anti-tumor effects. Adding ginsenosides to the raw materials of oatmeal powder can supplement the nutrients needed by the human body, improve immunity, relieve fatigue, and have high nutritional and health value.

[0003] However, the protein components of oats contain a high content of globulin, a slightly lower content of glutenin, and relatively low contents of albumin and alcohol-soluble protein. The gluten structure formed after adding water is very loose and lacks viscoelasticity, and cannot form a dough with good processing properties, which limits the research and development of oatmeal foods. In addition, ginsenosides, the active ingredient in ginseng, are easily degraded and lose their activity under the action of enzymes in the stomach, which will eventually lead to a low absorption rate of ginsenosides by the human body and cannot fully play the role of supplementing nutrients. At the same time, ginsenosides taste extremely bitter and have a special smell. Direct addition will affect the taste of oatmeal powder and will not be accepted by the public.

[0004] Based on the above statements, the present application provides a ginsenoside flour and a production process thereof. Summary of the invention

[0005] In order to solve the problem that ginsenoside, the active ingredient in ginseng, is easily degraded and loses its activity under the action of enzymes in the stomach, which ultimately leads to a low absorption rate of ginsenoside by the human body and cannot fully play the role of supplementing nutrients; at the same time, ginsenoside tastes extremely bitter and has a special smell. Direct addition will affect the taste of oatmeal flour and cannot be accepted by the public. This application provides a ginsenoside flour and a production process thereof.

[0006] A ginsenoside flour comprising the following raw materials in parts by weight:

[0007] 62-76 parts of oat flour, 84-96 parts of deionized water, 0.7-1.1 parts of complex enzyme, 12-16 parts of functionalized microcapsules and 50-60 parts of all-purpose flour;

[0008] The preparation process of the ginsenoside flour comprises the following steps:

[0009] Step S1, adding oatmeal powder to 1 / 3 weight portion of deionized water, stirring evenly, adjusting the solution pH to 5.4-6.2, adding complex enzyme, heating to 42-46° C., shaking reaction for 6-8 hours, inactivating the enzyme, centrifuging, removing the supernatant, drying, and obtaining enzymatic oatmeal powder. In the above process, glucose oxidase and lipase in the complex enzyme can oxidize -SH in gluten protein to -SS-, which is helpful to form a network structure between gluten proteins. Pentosanase in the complex enzyme can improve the elasticity of the gluten network in the dough, enhance the emulsification and gelling effect of the dough, and make the internal pores of the dough more uniform and dense. By adding the complex enzyme, the compatibility between the enzymatic oatmeal powder and the all-purpose flour is improved;

[0010] Step S2: adding the functionalized microcapsules, enzymolysis oatmeal powder and all-purpose flour to the remaining weight portion of deionized water, heating to 40-50° C., stirring evenly, drying, and sieving to obtain ginsenoside flour.

[0011] Preferably, in step S1, the composite enzyme is obtained by mixing glucose oxidase, lipase and pentosanase in a mass ratio of 1-1.5:1-1.6:2.2-2.4.

[0012] Preferably, in the step S1, during the enzyme inactivation process, the enzyme inactivation temperature is 94-100° C. and the enzyme inactivation time is 14-18 min.

[0013] Preferably, the functionalized microcapsules are prepared by the following steps:

[0014] Step A1, adding ginsenoside and sweetener to deionized water, heating to 45-55°C, stirring to dissolve, and obtaining a first solution, wherein the mass ratio of ginsenoside, sweetener and deionized water is 5-7:0.02-0.04:25-35; adding flaxseed gum and modified chitosan to deionized water, heating to 60-70°C, stirring to dissolve, and obtaining a second solution, wherein the mass ratio of flaxseed gum, modified chitosan and deionized water is 6-8:2-3:60-90;

[0015] Step A2, adding vegetable oil to the first solution obtained in step A1, stirring evenly, and homogenizing 2-4 times under a pressure of 20-40 MPa to obtain a first emulsion, wherein the mass ratio of the vegetable oil to the first solution is 12-16:22-26;

[0016] Step A3, adding the first emulsion prepared in step A2 to the second solution prepared in step A1, stirring evenly, and homogenizing 2-4 times under a pressure of 30-50 MPa to obtain a second emulsion, wherein the mass ratio of the first emulsion prepared in step A2 to the second solution prepared in step A1 is 1:1.6-2.0;

[0017] Step A4: spray-drying the second emulsion obtained in step A3 to obtain functionalized microcapsules.

[0018] Preferably, the sweetener is at least one of sucralose and neotame.

[0019] Preferably, the vegetable oil is at least one of palm oil and coconut oil.

[0020] Preferably, the inlet air temperature of the spray drying is 185-195°C, the outlet air temperature is 65-75°C, and the feed rate is 5-7 mL / min.

[0021] Preferably, the modified chitosan is prepared by the following steps:

[0022] The chitosan is dissolved in an acetic acid aqueous solution, the pH value is adjusted to 8-9, the temperature is raised to 60-70°C, and then a mixed solution a of octenyl succinic anhydride and anhydrous ethanol is added dropwise, the dripping is controlled to be completed within 30 minutes, stirring is continued for 5-7 hours, and then the pH value is adjusted to 6.4-6.8, washed, and dried to obtain modified chitosan, wherein the mass ratio of chitosan, acetic acid aqueous solution and mixed solution a is 0.6-0.8:30-40:25, and the mass ratio of octenyl succinic anhydride to anhydrous ethanol in the mixed solution a is 0.04-0.1:10. In the above reaction process, the acetic acid aqueous solution is used as a solvent, and the amino group on the chitosan and the anhydride group on the octenyl succinic anhydride undergo a ring-opening esterification reaction to obtain the modified chitosan.

[0023] Preferably, the mass fraction of the acetic acid aqueous solution is 0.8-1%.

[0024] The present application has the following beneficial effects: functionalized microcapsules are added to the ginsenoside flour prepared in the present invention, the shell of the functionalized microcapsules is a structure obtained by chemically cross-linking modified chitosan and flaxseed gum, the core is a mixture of ginsenoside and sweetener, the modified chitosan is prepared by modifying chitosan with octenylsuccinic anhydride, the presence of flexible long-chain alkane structure and ester group on the modified chitosan enhances the compatibility between ginsenoside and flour, and improves the absorption rate of ginsenoside, and flaxseed gum forms a colloidal protective film on the surface of ginsenoside after being dissolved in water, and flaxseed gum is used to form a colloid protective film on the surface of ginsenoside. The hydrogen bonding between flaxseed gum and modified chitosan enhances the strength of the colloidal protective film and further improves the absorption rate of ginsenosides. At the same time, flaxseed gum has more hydrophilic groups and stronger water absorption and retention properties, which can enhance the cross-linking of protein and starch in flour, thereby forming a strong gluten network and giving the flour good ductility. The presence of sweeteners can not only weaken the bitterness of ginsenosides, but also the oxygen-containing functional groups such as carboxyl, ester and amide groups on them can form hydrogen bonds with the active hydroxyl groups on ginsenosides, further improving the stability of ginsenosides. DETAILED DESCRIPTION

[0025] In order to make the implementation methods of the present application easier to understand, the present application will be described in detail below in conjunction with specific examples. These examples are only for illustration and are not limited to the scope of application of the present application.

[0026] The contents of the main raw materials and their components used in the examples and comparative examples are as follows:

[0027] Chitosan is food-grade chitosan produced by Shandong Guante Bioengineering Co., Ltd., and its CAS number is 83512-85-0; flaxseed gum is produced by Xinjiang Lishide Biotechnology Co., Ltd., and its performance parameters are (1% viscosity is 326mPa·s); ginsenoside is food ginsenoside powder produced by Shaanxi Bohong Health Industry Co., Ltd., and the product number of the ginsenoside powder is BH-20220426001; the ethanol involved in this application is all commercially available food-grade ethanol.

[0028] The present application is further described in detail below with reference to the embodiments.

[0029] Preparation Examples 1-3 and Comparative Preparation Example 1 provide methods for preparing modified chitosan.

[0030] Preparation Example 1

[0031] Modified chitosan is prepared by the following steps:

[0032] Chitosan was added to a 0.8 wt% acetic acid aqueous solution, stirred at a speed of 600 rpm for 40 min until fully dissolved, then adjusted to pH 8 with a 0.8 M sodium carbonate aqueous solution, heated to 60° C., and then dripped with a mixed solution a of octenyl succinic anhydride and anhydrous ethanol, and the dripping was controlled to be completed within 30 min, the speed was maintained unchanged, and stirring was continued for 5 h, and then adjusted to pH 6.4 with a 0.6 M citric acid aqueous solution, washed with deionized water to neutrality, and dried at 55° C. to constant weight to obtain modified chitosan, wherein the mass ratio of chitosan, 0.8 wt% acetic acid aqueous solution and mixed solution a was 0.6:30:25, and the mass ratio of octenyl succinic anhydride and anhydrous ethanol in the mixed solution a was 0.04:10.

[0033] Preparation Example 2

[0034] Modified chitosan is prepared by the following steps:

[0035] Chitosan was added to a 0.9wt% acetic acid aqueous solution, stirred at a speed of 700rpm for 30min until fully dissolved, the pH value was adjusted to 8.5 with a 0.9M sodium carbonate aqueous solution, the temperature was raised to 65°C, and a mixed solution a of octenyl succinic anhydride and anhydrous ethanol was added dropwise, the dripping was controlled to be completed within 30min, the speed was maintained unchanged, and stirring was continued for 6h, the pH value was adjusted to 6.6 with a 0.7M citric acid aqueous solution, washed with deionized water to neutrality, and dried at 60°C to constant weight to obtain modified chitosan, wherein the mass ratio of chitosan, 0.9wt% acetic acid aqueous solution and mixed solution a was 0.7:35:25, and the mass ratio of octenyl succinic anhydride and anhydrous ethanol in the mixed solution a was 0.07:10.

[0036] Preparation Example 3

[0037] Modified chitosan is prepared by the following steps:

[0038] Chitosan was added to a 1wt% acetic acid aqueous solution, stirred at a speed of 600 rpm for 40 min until fully dissolved, then adjusted to pH 8 with a 1.0M sodium carbonate aqueous solution, heated to 60°C, and then dripped with a mixed solution a of octenyl succinic anhydride and anhydrous ethanol, the dripping was controlled to be completed within 30 min, the speed was maintained unchanged, and stirring was continued for 7 h, the pH value was adjusted to 6.8 with a 0.8M citric acid aqueous solution, washed with deionized water to neutrality, and dried at 65°C to constant weight to obtain modified chitosan, wherein the mass ratio of chitosan, 1wt% acetic acid aqueous solution and mixed solution a was 0.8:40:25, and the mass ratio of octenyl succinic anhydride and anhydrous ethanol in the mixed solution a was 0.1:10.

[0039] Comparative Preparation Example 1

[0040] Modified chitosan is prepared by the following steps:

[0041] Chitosan was dissolved in a 0.8 wt% acetic acid aqueous solution, stirred at a speed of 600 rpm for 40 min until fully dissolved, then adjusted to pH 8 with a 0.8 M sodium carbonate solution, heated to 60° C., and then dripped with a mixed solution a of succinic anhydride and anhydrous ethanol, and the dripping was controlled to be completed within 30 min, the speed was maintained unchanged, and stirring was continued for 5 h, and then adjusted to pH 6.4 with a 0.6 M citric acid aqueous solution, washed with deionized water to neutrality, and dried at 55° C. to constant weight to obtain modified chitosan, wherein the mass ratio of chitosan, 0.8 wt% acetic acid aqueous solution and mixed solution a was 0.6:30:25, and the mass ratio of succinic anhydride and anhydrous ethanol in the mixed solution a was 0.04:10.

[0042] Preparation Examples 4-6 and Comparative Preparation Examples 2-3 provide methods for preparing functionalized microcapsules.

[0043] Preparation Example 4

[0044] Functionalized microcapsules are prepared by the following steps:

[0045] Step A1, adding ginsenoside and sucralose to deionized water, heating to 45°C, stirring at a speed of 500 rpm for 35 min until dissolved, to obtain a first solution, wherein the mass ratio of ginsenoside, sucralose and deionized water is 5:0.02:25; adding flaxseed gum and the modified chitosan prepared in Preparation Example 1 to deionized water, heating to 60°C, stirring at a speed of 400 rpm for 30 min until dissolved, to obtain a second solution, wherein the mass ratio of flaxseed gum, modified chitosan and deionized water is 6:2:60;

[0046] Step A2, adding olive oil to the first solution obtained in step A1, stirring for 40 min at a speed of 600 rpm until uniform, and homogenizing twice at a pressure of 20 MPa to obtain a first emulsion, wherein the mass ratio of olive oil to the first solution is 12:22;

[0047] Step A3, adding the first emulsion prepared in step A2 to the second solution prepared in step A1, stirring for 30 min at a controlled speed of 700 rpm until uniform, and homogenizing twice at a pressure of 30 MPa to obtain a second emulsion, wherein the mass ratio of the first emulsion prepared in step A2 to the second solution prepared in step A1 is 1:1.6;

[0048] Step A4, spray drying the second emulsion obtained in step A3 to obtain functionalized microcapsules, wherein the inlet air temperature of the spray drying is 185° C., the outlet air temperature is 65° C., and the feed rate is 5 mL / min.

[0049] Preparation Example 5

[0050] Functionalized microcapsules are prepared by the following steps:

[0051] Step A1, adding ginsenoside and neotame to deionized water, heating to 60°C, controlling the speed to 550rpm and stirring for 30min until dissolved, to obtain a first solution, wherein the mass ratio of ginsenoside, neotame and deionized water is 6:0.03:30; adding flaxseed gum and the modified chitosan prepared in Preparation Example 2 to deionized water, heating to 65°C, controlling the speed to 450rpm and stirring for 25min until dissolved, to obtain a second solution, wherein the mass ratio of flaxseed gum, modified chitosan and deionized water is 7:2.5:75;

[0052] Step A2, adding peanut oil to the first solution obtained in step A1, stirring for 35 min at a controlled speed of 650 rpm until uniform, and homogenizing 3 times at a pressure of 30 MPa to obtain a first emulsion, wherein the mass ratio of peanut oil to the first solution is 14:24;

[0053] Step A3, adding the first emulsion prepared in step A2 to the second solution prepared in step A1, stirring for 25 min at a controlled speed of 750 rpm until uniform, and homogenizing 3 times at a pressure of 40 MPa to obtain a second emulsion, wherein the mass ratio of the first emulsion prepared in step A2 to the second solution prepared in step A1 is 1:1.8;

[0054] Step A4, spray drying the second emulsion obtained in step A3 to obtain functionalized microcapsules, wherein the inlet air temperature of the spray drying is 190° C., the outlet air temperature is 70° C., and the feed rate is 6 mL / min.

[0055] Preparation Example 6

[0056] Functionalized microcapsules are prepared by the following steps:

[0057] Step A1, adding ginsenoside and sucralose to deionized water, heating to 65°C, stirring at a speed of 600 rpm for 25 min until dissolved, to obtain a first solution, wherein the mass ratio of ginsenoside, sucralose and deionized water is 7:0.04:35; adding flaxseed gum and the modified chitosan prepared in Preparation Example 3 to deionized water, heating to 70°C, stirring at a speed of 500 rpm for 20 min until dissolved, to obtain a second solution, wherein the mass ratio of flaxseed gum, modified chitosan and deionized water is 8:3:90;

[0058] Step A2, adding corn oil to the first solution obtained in step A1, stirring for 30 min at a speed of 700 rpm until uniform, and homogenizing 4 times at a pressure of 40 MPa to obtain a first emulsion, wherein the mass ratio of corn oil to the first solution is 16:26;

[0059] Step A3, adding the first emulsion prepared in step A2 to the second solution prepared in step A1, stirring for 20 min at a speed of 800 rpm until uniform, and homogenizing 4 times at a pressure of 50 MPa to obtain a second emulsion, wherein the mass ratio of the first emulsion prepared in step A2 to the second solution prepared in step A1 is 1:2.0;

[0060] Step A4, spray drying the second emulsion obtained in step A3 to obtain functionalized microcapsules, wherein the inlet air temperature of the spray drying is 195° C., the outlet air temperature is 75° C., and the feed rate is 7 mL / min.

[0061] Comparative Preparation Example 2

[0062] Functionalized microcapsules are prepared by the following steps:

[0063] Step A1, adding ginsenoside and sucralose to deionized water, heating to 55°C, stirring at a controlled speed of 500 rpm for 35 min until dissolved, to obtain a first solution, wherein the mass ratio of ginsenoside, sucralose and deionized water is 5:0.02:25; adding gelatin and the modified chitosan prepared in Preparation Example 1 to deionized water, heating to 60°C, stirring at a controlled speed of 400 rpm for 30 min until dissolved, to obtain a second solution, wherein the mass ratio of gelatin, modified chitosan and deionized water is 6:2:60;

[0064] Step A2, adding olive oil to the first solution obtained in step A1, stirring for 40 min at a speed of 600 rpm until uniform, and homogenizing twice at a pressure of 20 MPa to obtain a first emulsion, wherein the mass ratio of olive oil to the first solution is 12:22;

[0065] Step A3, adding the first emulsion prepared in step A2 to the second solution prepared in step A1, stirring for 30 min at a controlled speed of 700 rpm until uniform, and homogenizing twice at a pressure of 30 MPa to obtain a second emulsion, wherein the mass ratio of the first emulsion prepared in step A2 to the second solution prepared in step A1 is 1:1.6;

[0066] Step A4, spray drying the second emulsion obtained in step A3 to obtain functionalized microcapsules, wherein the inlet air temperature of the spray drying is 185° C., the outlet air temperature is 65° C., and the feed rate is 5 mL / min.

[0067] Comparative Preparation Example 3

[0068] Functionalized microcapsules are prepared by the following steps:

[0069] Step A1, adding ginsenoside and sucralose to deionized water, heating to 55°C, stirring at a speed of 500 rpm for 35 min until dissolved, to obtain a first solution, wherein the mass ratio of ginsenoside, sucralose and deionized water is 5:0.02:25; adding flaxseed gum and the modified chitosan prepared in Comparative Preparation Example 1 to deionized water, heating to 60°C, stirring at a speed of 400 rpm for 30 min until dissolved, to obtain a second solution, wherein the mass ratio of flaxseed gum, modified chitosan and deionized water is 6:2:60;

[0070] Step A2, adding olive oil to the first solution obtained in step A1, stirring for 40 min at a speed of 600 rpm until uniform, and homogenizing twice at a pressure of 20 MPa to obtain a first emulsion, wherein the mass ratio of olive oil to the first solution is 12:22;

[0071] Step A3, adding the first emulsion prepared in step A2 to the second solution prepared in step A1, stirring for 30 min at a speed of 700 rpm until uniform, and homogenizing twice at a pressure of 30 MPa to obtain a second emulsion;

[0072] Step A4, spray drying the second emulsion obtained in step A3 to obtain functionalized microcapsules, wherein the inlet air temperature of the spray drying is 185° C., the outlet air temperature is 65° C., and the feed rate is 5 mL / min.

[0073] Examples 1-3 and Comparative Examples 1-3 provide a ginsenoside flour.

[0074] Example 1

[0075] The present embodiment provides a ginsenoside flour, comprising the following raw materials in parts by weight: 62 parts of oat flour, 84 parts of deionized water, 0.7 parts of complex enzyme, 12 parts of functionalized microcapsules prepared in Preparation Example 4, and 50 parts of all-purpose flour, wherein the complex enzyme is obtained by mixing glucose oxidase, lipase, and pentosanase in a mass ratio of 2.2:2.6:1.3;

[0076] The preparation process of the ginsenoside flour comprises the following steps:

[0077] Step S1, adding oatmeal powder to 1 / 3 weight part of deionized water, controlling the speed to 450 rpm and stirring for 35 min until uniform, adjusting the pH to 5.4 with 0.6 M lactic acid aqueous solution, adding complex enzyme, heating to 42° C., adjusting the speed to 300 rpm, shaking reaction for 6 h, inactivating the enzyme at 94° C. for 14 min, centrifuging, removing the supernatant, and drying at 55° C. to constant weight to obtain enzymatic oatmeal powder;

[0078] Step S2, add the functionalized microcapsules, enzymatic oatmeal powder and medium-gluten flour prepared in Preparation Example 4 to the remaining weight of deionized water, heat to 40°C, stir at a speed of 600 rpm for 30 minutes, dry at 55°C to constant weight, and pass through an 80-mesh sieve to obtain ginsenoside flour.

[0079] Example 2

[0080] The present embodiment provides a ginsenoside flour, comprising the following raw materials in parts by weight: 69 parts of oat flour, 90 parts of deionized water, 0.9 parts of complex enzyme, 14 parts of functionalized microcapsules prepared in Preparation Example 5, and 55 parts of all-purpose flour, wherein the complex enzyme is obtained by mixing glucose oxidase, lipase, and pentosanase in a mass ratio of 2.3:2.6:1.4;

[0081] The preparation process of the ginsenoside flour comprises the following steps:

[0082] Step S1, adding oatmeal powder to 1 / 3 weight part of deionized water, controlling the speed to 500 rpm and stirring for 30 min until uniform, adjusting the pH to 5.8 with 0.7 M lactic acid aqueous solution, adding complex enzyme, heating to 44° C., adjusting the speed to 400 rpm, shaking reaction for 7 h, inactivating the enzyme at 97° C. for 16 min, centrifuging, removing the supernatant, and drying at 60° C. to constant weight to obtain enzymatic oatmeal powder;

[0083] Step S2, add the functionalized microcapsules, enzymatic oatmeal powder and medium-gluten flour prepared in Preparation Example 5 to the remaining weight of deionized water, heat to 45°C, stir at a speed of 700 rpm for 25 minutes, dry at 60°C to constant weight, and pass through a 90-mesh sieve to obtain ginsenoside flour.

[0084] Example 3

[0085] The present embodiment provides a ginsenoside flour, comprising the following raw materials in parts by weight: 76 parts of oat flour, 96 parts of deionized water, 1.1 parts of complex enzyme, 16 parts of functionalized microcapsules prepared in Preparation Example 6, and 60 parts of all-purpose flour, wherein the complex enzyme is obtained by mixing glucose oxidase, lipase, and pentosanase in a mass ratio of 2.4:2.8:1.5;

[0086] The preparation process of the ginsenoside flour comprises the following steps:

[0087] Step S1, adding oatmeal powder to 1 / 3 weight part of deionized water, controlling the speed to 550 rpm and stirring for 25 min until uniform, adjusting the pH to 6.2 with 0.7 M lactic acid aqueous solution, adding complex enzyme, heating to 46° C., adjusting the speed to 500 rpm, shaking reaction for 8 h, inactivating the enzyme at 100° C. for 18 min, centrifuging, removing the supernatant, and drying at 65° C. to constant weight to obtain enzymatic oatmeal powder;

[0088] Step S2, add the functionalized microcapsules, enzymatic oatmeal powder and medium-gluten flour prepared in Preparation Example 6 to the remaining weight of deionized water, heat to 50°C, stir at a speed of 800 rpm for 20 minutes, dry at 65°C to constant weight, and pass through a 100-mesh sieve to obtain ginsenoside flour.

[0089] Comparative Example 1

[0090] This comparative example provides a ginsenoside flour, comprising the following raw materials in parts by weight: 62 parts of oat flour, 84 parts of deionized water, 0.7 parts of complex enzyme, 12 parts of functionalized microcapsules prepared in comparative preparation example 2, and 50 parts of all-purpose flour, wherein the complex enzyme is obtained by mixing glucose oxidase, lipase, and pentosanase in a mass ratio of 2.2:2.4:1.3;

[0091] The preparation process of the ginsenoside flour comprises the following steps:

[0092] Step S1, adding oatmeal powder to 1 / 3 weight part of deionized water, controlling the speed to 450 rpm and stirring for 35 min until uniform, adjusting the pH to 5.4 with 0.6 M lactic acid aqueous solution, adding complex enzyme, heating to 42° C., adjusting the speed to 300 rpm, shaking reaction for 6 h, inactivating the enzyme at 94° C. for 14 min, centrifuging, removing the supernatant, and drying at 55° C. to constant weight to obtain enzymatic oatmeal powder;

[0093] Step S2, add the functionalized microcapsules, enzymatic oatmeal powder and medium-gluten flour prepared in Comparative Preparation Example 2 to the remaining weight of deionized water, heat to 40°C, stir at a speed of 600 rpm for 30 minutes, dry at 55°C to constant weight, and pass through a 100-mesh sieve to obtain ginsenoside flour.

[0094] Comparative Example 2

[0095] This comparative example provides a ginsenoside flour, comprising the following raw materials in parts by weight: 62 parts of oat flour, 84 parts of deionized water, 0.7 parts of complex enzyme, 12 parts of functionalized microcapsules prepared in comparative preparation example 3, and 50 parts of all-purpose flour, wherein the complex enzyme is obtained by mixing glucose oxidase, lipase, and pentosanase in a mass ratio of 2.2:2.4:1.3;

[0096] The preparation process of the ginsenoside flour comprises the following steps:

[0097] Step S1, adding oatmeal powder to 1 / 3 weight part of deionized water, controlling the speed to 450 rpm and stirring for 35 min until uniform, adjusting the pH to 5.4 with 0.6 M lactic acid aqueous solution, adding complex enzyme, heating to 42° C., adjusting the speed to 300 rpm, shaking reaction for 6 h, inactivating the enzyme at 94° C. for 14 min, centrifuging, removing the supernatant, and drying at 55° C. to constant weight to obtain enzymatic oatmeal powder;

[0098] Step S2, add the functionalized microcapsules, enzymatic oatmeal powder and medium-gluten flour prepared in Comparative Preparation Example 4 to the remaining weight of deionized water, heat to 40°C, stir at a speed of 600 rpm for 30 minutes, dry at 55°C to constant weight, and pass through a 100-mesh sieve to obtain ginsenoside flour.

[0099] Comparative Example 3

[0100] This comparative example provides a ginsenoside flour, comprising the following raw materials in parts by weight: 62 parts of oat flour, 84 parts of deionized water, 0.7 parts of complex enzyme, 12 parts of functionalized microcapsules prepared in Preparation Example 4, and 50 parts of all-purpose flour, wherein the complex enzyme is obtained by mixing glucose oxidase and lipase in a mass ratio of 2.2:2.6:1.3;

[0101] The preparation process of the ginsenoside flour comprises the following steps:

[0102] Step S1, adding oatmeal powder to 1 / 3 weight part of deionized water, controlling the speed to 450 rpm and stirring for 35 min until uniform, adjusting the pH to 5.4 with 0.6 M lactic acid aqueous solution, adding complex enzyme, heating to 42° C., adjusting the speed to 300 rpm, shaking reaction for 6 h, inactivating the enzyme at 94° C. for 14 min, centrifuging, removing the supernatant, and drying at 55° C. to constant weight to obtain enzymatic oatmeal powder;

[0103] Step S2, add the functionalized microcapsules, enzymatic oatmeal powder and medium-gluten flour prepared in Preparation Example 4 to the remaining weight of deionized water, heat to 40°C, stir at a speed of 600 rpm for 30 minutes, dry at 55°C to constant weight, and pass through an 80-mesh sieve to obtain ginsenoside flour.

[0104] Comparative Example 4

[0105] This comparative example provides a ginsenoside flour, comprising the following raw materials in parts by weight: 62 parts of oatmeal flour, 84 parts of deionized water, 12 parts of functionalized microcapsules prepared in Preparation Example 4, and 50 parts of all-purpose flour;

[0106] The preparation process of the ginsenoside flour comprises the following steps:

[0107] The functionalized microcapsules, oatmeal powder and medium-gluten flour prepared in Preparation Example 4 were added into deionized water, heated to 40° C., stirred at a speed of 600 rpm for 30 min, dried at 55° C. to constant weight, and passed through an 80-mesh sieve to obtain ginsenoside flour.

[0108] Performance Testing

[0109] The ginsenoside flour, salt and water prepared in Examples 1-3 and Comparative Examples 1-4 were pre-mixed into dough in a mass ratio of 25:1:50, matured at 50°C for 30 min, rolled and cut into strips by a noodle machine, and the noodle sheets were cut into noodles with a width of 2 mm and a thickness of 0.8 mm. The drying temperature was 25°C and the drying time was 24 h. The dried noodles were cut into 20 cm sections and named test samples 1-6 respectively.

[0110] Perform performance tests on test cases 1-7:

[0111] Extension performance: HDP-PFS probe was used, the speeds before, during and after the test were 2.0mm / s, 0.8mm / s, 0.8mm / s, respectively, the compression ratio was 70%, the trigger force was 5.0g, the interval between two compressions was 2s, each group was tested 5 times, and the average value was taken;

[0112] Determination of the breaking rate during cooking: 100 test samples were selected and put into 5000mL boiling water for 1min, then taken out and rinsed with cold water for 30s, and the number of broken samples was counted. Each group was tested 3 times and the average value was taken.

[0113] Determination of cooking loss rate: Select 20 test samples respectively, weigh them (m1), put them into 500mL boiling water and cook for 1min, take them out and rinse them with cold water for 30s, collect the noodle soup and rinsing water, cool them to room temperature, transfer them to a 500mL volumetric flask to make up the volume, take 100mL and put it into a 250mL beaker (m0) with constant weight in advance, heat and boil until most of the water evaporates, transfer them to a 105℃ oven and dry them to constant weight (m2). The cooking loss rate is calculated as follows:

[0114] Cooking loss rate = ((m2-m0) × 5) / m1 × 100%, each group was tested 3 times and the average value was taken;

[0115] Table 1 Performance test of noodles prepared in Test Examples 1-7

[0116] project Ductility(mm) Cooking breaking rate (%) Cooking loss rate / % Test sample 1 58.67 6.3 3.81 Test sample 2 61.82 5.8 3.72 Test sample 3 60.41 6.5 3.98 Test sample 4 50.53 7.4 4.62 Test sample 5 53.26 21.5 6.65 Test Example 6 47.34 24.1 8.74 Test Example 7 44.51 30.6 10.32

[0117] It can be seen from Table 1 that compared with Test Examples 4-7, the noodles prepared by Test Examples 1-3 have more excellent performance.

[0118] The ginsenoside flour prepared in Examples 1-3 and Comparative Examples 1-4 was dissolved in deionized water at a mass ratio of 1:80, and mice were subjected to a gavage test. After the mice were gavaged with ginsenoside, the average blood drug concentration of the ginsenoside flour prepared in Examples 1-3 and Comparative Examples 1-4 at each time point was tested, taking ginsenoside as an example. The test results are shown in Table 2 below:

[0119] Table 2 Ginsenoside blood concentration parameters of ginsenoside flour prepared in Examples 1-3 and Comparative Examples 1-4

[0120]

[0121] It can be seen from Table 2 that, compared with Comparative Examples 1-4, the ginsenoside flour prepared in Examples 1-3 has a better absorption rate of ginsenosides.

[0122] This specific embodiment is merely an explanation of the present application and is not a limitation of the present application. After reading this specification, those skilled in the art may make modifications to the present embodiment without any creative contribution as needed, but such modifications are protected by the patent law as long as they are within the scope of the claims of the present application.

Claims

1. A ginsenoside flour, characterized in that: The method comprises the following raw materials in parts by weight: 62-76 parts of oat flour, 84-96 parts of deionized water, 0.7-1.1 parts of complex enzyme, 12-16 parts of functionalized microcapsules and 50-60 parts of all-purpose flour; The functionalized microcapsules are prepared by in-situ polymerization reaction with ginsenoside and sweetener as core materials, flaxseed gum and modified chitosan as wall materials; The complex enzyme is obtained by mixing glucose oxidase, lipase and pentosanase in a mass ratio of 2.2-2.4:2.4-2.8:1.3-1.

5.

2. The ginsenoside flour according to claim 1, characterized in that: The functionalized microcapsules are prepared by the following steps: Step A1, adding ginsenoside and sweetener to deionized water, heating to 45-55°C, stirring to dissolve, and obtaining a first solution, wherein the mass ratio of ginsenoside, sweetener and deionized water is 5-7:0.02-0.04:25-35; adding flaxseed gum and modified chitosan to deionized water, heating to 60-70°C, stirring to dissolve, and obtaining a second solution; Step A2, adding vegetable oil to the first solution obtained in step A1, stirring evenly, and homogenizing 2-4 times under a pressure of 20-40 MPa to obtain a first emulsion; Step A3, adding the first emulsion prepared in step A2 to the second solution prepared in step A1, stirring evenly, and homogenizing 2-4 times under a pressure of 30-50 MPa to obtain a second emulsion; Step A4: spray-drying the second emulsion obtained in step A3 to obtain functionalized microcapsules.

3. The ginsenoside flour according to claim 1, characterized in that: In step A1, the mass ratio of flaxseed gum, modified chitosan and deionized water is 6-8:2-3:60-90, in step A2, the mass ratio of vegetable oil to the first solution is 12-16:22-26, and in step A3, the mass ratio of the first emulsion prepared in step A2 to the second solution prepared in step A1 is 1:1.6-2.

0.

4. The ginsenoside flour according to claim 2, characterized in that: The sweetener is at least one of sucralose and neotame.

5. The ginsenoside flour according to claim 2, characterized in that: The vegetable oil is at least one of olive oil, peanut oil and corn oil.

6. The ginsenoside flour according to claim 2, characterized in that: The inlet air temperature of the spray drying is 185-195°C, the outlet air temperature is 65-75°C, and the feed rate is 5-7mL / min.

7. The ginsenoside flour according to claim 1, characterized in that: The modified chitosan is prepared by the following steps: Dissolve chitosan in acetic acid aqueous solution, adjust the pH value to 8-9, heat to 60-70°C, then drop a mixture of octenyl succinic anhydride and anhydrous ethanol, control the drop to be completed within 30 minutes, continue stirring for 5-7 hours, then adjust the pH value to 6.4-6.8, wash, and dry to obtain modified chitosan.

8. The ginsenoside flour according to claim 7, characterized in that: The mass ratio of the chitosan, the acetic acid aqueous solution and the mixed solution a is 0.6-0.8:30-40:

25.

9. The ginsenoside flour according to claim 7, characterized in that: In the mixed solution a, the mass ratio of octenyl succinic anhydride to anhydrous ethanol is 0.04-0.1:

10.

10. A process for preparing the ginsenoside flour according to any one of claims 1 to 9, comprising the following steps: Step S1, adding oatmeal powder to 1 / 3 weight portion of deionized water, stirring evenly, adjusting the solution pH to 5.4-6.2, adding complex enzyme, heating to 42-46° C., shaking reaction for 6-8 hours, inactivating the enzyme, centrifuging, removing the supernatant, drying, and obtaining enzymolyzed oatmeal powder; Step S2: adding the functionalized microcapsules, enzymolysis oatmeal powder and all-purpose flour to the remaining weight portion of deionized water, heating to 40-50° C., stirring evenly, drying, and sieving to obtain ginsenoside flour.

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