Medicinal and edible frozen drink containing ginseng and preparation method of medicinal and edible frozen drink

Abstract

The invention relates to the technical field of frozen drinks, in particular to a medicinal and edible frozen drink containing ginseng and a preparation method of the medicinal and edible frozen drink. According to the medicinal and edible frozen drink provided by the invention, the problems of bitter taste, poor mouthfeel, poor melting resistance and the like of the medicinal and edible frozen drink are solved by exploring the components in the formula, and the medicinal and edible frozen drink which is nutritional, healthy and delicious is made, so that the innovative development of frozen drink products in the field of health is promoted.

Description

Technical Field

[0001] The invention relates to the technical field of frozen drinks, and in particular to a ginseng-containing frozen drink having both medicinal and edible properties and a preparation method thereof. Background Art

[0002] At present, most of the research on the series of medicine and food combinations is only in the basic theoretical research. The exploration of the nutritional components, pharmacological effects, and health benefits of medicine and food foods is not in-depth, and there are very few that can be effectively transformed into products. There are few categories of medicine and food application products close to daily life, lack of innovation, and many foods have bitter and sour tastes due to traditional Chinese medicine ingredients, which affects the final benefits of the products.

[0003] Frozen drinks are a favorite summer snack food. Currently, there are three main categories on the market: ice cream, popsicles, and popsicles. Ice cream is made from purified water, milk or milk powder, cream, and sugar as the main ingredients, with appropriate amounts of various food additives and other auxiliary materials added. With the rise of the health craze, people's requirements for frozen drinks are getting higher and higher. The development of a frozen drink that has both health and wellness effects has become an urgent problem to be solved. However, there are also two problems: (1) The bitter taste of frozen drinks with both medicinal and edible properties; (2) The taste and melting resistance of frozen drinks with both medicinal and edible properties.

[0004] Therefore, it is urgent to develop a medicine-food homologous frozen beverage without bitter taste, good taste and good melting resistance. Summary of the invention

[0005] The present invention aims to solve at least one of the technical problems in the related art to a certain extent. To this end, one object of the present invention is to provide a food-and-medicine frozen drink and a preparation method thereof. The food-and-medicine frozen drink provided by the present invention solves the problems of bitter taste, poor taste and poor melting resistance of food-and-medicine frozen drinks by exploring the various ingredients in the formula, and creates a nutritious, healthy and delicious food-and-medicine frozen drink, so as to promote the innovative development of frozen drink products in the health field.

[0006] Therefore, the first aspect of the present invention provides a frozen drink that is both a medicine and food. According to an embodiment of the present invention, the frozen drink that is both a medicine and food comprises:

[0007] Ginseng, black truffle powder, emulsifier, stabilizer and β-galactosidase,

[0008] Wherein, the emulsifier comprises polyglycerol fatty acid ester;

[0009] The stabilizer includes at least one selected from locust bean gum, xanthan gum, and sodium carboxymethyl cellulose.

[0010] Food and medicine substances usually have a unique plant aroma and taste, however, some substances, such as ginseng, have a certain bitter taste. In order to enhance the overall flavor of frozen drinks, these ingredients must be combined with other ingredients with strong flavors.

[0011] By studying the flavor substances of ice cream and dairy products and using the basic research on the flavor of functional active substances, a coordination model combining two flavor substances is established to form an innovative flavor system. The inventor uses the combination of ginseng and black truffle powder to reduce the bitterness of ginseng and make the taste of frozen drinks (such as ice cream) softer. This fusion not only improves the acceptance of frozen drinks, but also brings a novel taste enjoyment to consumers. In addition, the dairy products are enzymatically hydrolyzed by the β-galactosidase of the present invention, and the products after enzymatic hydrolysis release characteristic flavor amino acids, peptides and fatty acids, which can also cover up the bad flavor of functional active substances.

[0012] Furthermore, the medicinal and edible raw materials used in the medicinal and edible frozen drinks are usually in powder form and rich in fiber. These ingredients will affect the structure and taste of the frozen drinks. Studies have shown that the addition of fiber may lead to increased ice crystal formation in frozen drinks, thereby affecting the smoothness of the taste and the effect of cream fusion. In view of this, the inventors have conducted a large number of experimental explorations. According to the characteristics of the influence of fiber, they found that the use of special emulsifiers and stabilizers to optimize the organizational structure of the medicinal and edible frozen drinks can effectively reduce the formation of ice crystals and enhance the greasy feeling of the frozen drinks. The present invention creatively improves the anti-melting ability of the medicinal and edible frozen drinks containing ginseng by adding and adjusting the type and amount of stabilizers. The present invention modifies the bitter taste of the medicinal and edible frozen drinks containing ginseng by adding β-galactosidase and releasing flavor substances such as small molecule peptides, thereby obtaining medicinal and edible frozen drinks with good flavor and taste.

[0013] According to an embodiment of the present invention, the food and medicine frozen drink further comprises dairy products and oils.

[0014] According to an embodiment of the present invention, the medicine-food homologous frozen drink comprises:

[0015] 0.03-1.5 parts by weight of ginseng;

[0016] 2-6 parts by weight of black truffle powder;

[0017] 6-12 parts by weight of dairy products;

[0018] 11-25 parts by weight of fat;

[0019] 0.1-0.3 parts by weight of an emulsifier;

[0020] 0.15-0.6 parts by weight of a stabilizer;

[0021] 0.1-0.5 parts by weight of β-galactosidase.

[0022] The present invention improves the flavor of the ginseng-containing edible and medicinal frozen beverage by selecting suitable raw materials and adjusting the proportion of black truffle powder, and makes the taste dense and smooth. By adding and adjusting the type and amount of stabilizers, the anti-melting ability of the ginseng-containing edible and medicinal frozen beverage is improved. By adding β-galactosidase, the bitter taste of the ginseng-containing edible and medicinal frozen beverage is modified, thereby obtaining a ginseng-containing edible and medicinal frozen beverage with good flavor and taste.

[0023] According to an embodiment of the present invention, the food and medicine frozen drink further comprises 10-25 parts by weight of a sweetener.

[0024] According to an embodiment of the present invention, the dairy product comprises at least one selected from skim milk powder, whole milk powder, whey powder, whey protein powder, and soy protein powder. The dairy product provides the flavor of the milk base and protein for the food-medicine frozen drink.

[0025] It should be noted that the milk powder in the present invention includes but is not limited to whole milk powder, skim milk powder, reconstituted milk powder, whole fat sweetened milk powder, flavored milk powder, formula milk powder and the like.

[0026] According to an embodiment of the present invention, the fat comprises at least one selected from milk fat, butter, cream and vegetable oil. The fat can provide a creamy flavor and increase the fat content for the frozen drink.

[0027] According to an embodiment of the present invention, the vegetable oil includes at least one selected from coconut oil, palm oil, peanut oil and corn oil. The vegetable oil can provide a fat-filled mouthfeel, and is used to synergistically dilute the overly heavy and greasy feeling of using only cream.

[0028] According to an embodiment of the present invention, the emulsifier is polyglycerol fatty acid ester.

[0029] According to an embodiment of the present invention, the stabilizer is locust bean gum, xanthan gum, and sodium carboxymethyl cellulose.

[0030] According to an embodiment of the present invention, the sweetener includes at least one selected from white sugar, fructose syrup, maltose syrup, and maltitol. The sweetener can provide suitable sweetness for the frozen drink.

[0031] According to an embodiment of the present invention, the medicine-food homologous frozen drink comprises:

[0032] 0.03-1.5 parts by weight of ginseng;

[0033] 2-6 parts by weight of black truffle powder;

[0034] 6-12 parts by weight of dairy products;

[0035] 6-15 parts by weight of milk fat;

[0036] 5-10 parts by weight of vegetable oil;

[0037] 10-25 parts by weight of a sweetener;

[0038] 0.1-0.3 parts by weight of polyglycerol fatty acid ester;

[0039] 0.1-0.3 parts by weight of sodium carboxymethyl cellulose;

[0040] 0.02-0.1 parts by weight of xanthan gum;

[0041] 0.05-0.2 parts by weight of locust bean gum;

[0042] 0.1-0.5 parts by weight of β-galactosidase.

[0043] The second aspect of the present invention provides a method for preparing the food-medicine-sustaining frozen drink of the first aspect. According to an embodiment of the present invention, the method comprises:

[0044] S1: mixing the β-galactosidase with the dairy product, performing enzymolysis, and obtaining an enzymolysis product;

[0045] S2: Mix the enzymatic hydrolysis product with the ginseng, black truffle powder, oil, emulsifier, stabilizer and sweetener, and perform homogenization to obtain the medicine-food frozen drink.

[0046] According to an embodiment of the present invention, step S1 further comprises inactivating the enzymatic hydrolysis product.

[0047] According to an embodiment of the present invention, step S2 further comprises:

[0048] S2-1: Obtaining ultrafine ginseng powder;

[0049] S2-2: Mix the ultrafine powder with black truffle powder, oil, emulsifier, stabilizer and sweetener, and perform homogenization, aging and cooling treatments.

[0050] According to an embodiment of the present invention, the homogenization pressure during the homogenization process is 100-130 Bar.

[0051] According to an embodiment of the present invention, the aging treatment time is 2-4 hours and the temperature is 0-6°C.

[0052] According to an embodiment of the present invention, the aeration rate of the cooling process is 30-45%.

[0053] The present invention provides a method for developing a food-medicine homologous frozen beverage and applying a core process. The prepared frozen beverage is both nutritious and healthy and delicious, and can cover up the bitter flavor of the original food-medicine homologous medicine, thus realizing the transformation of food-medicine homologous frozen beverage. Many foods containing food-medicine homologous medicine have a bitter taste and astringent taste, which affects consumers' appetite. The present invention maintains the activity of the medicinal materials through reasonable matching of raw materials, selection of emulsifier stabilizers, and advanced food-medicine homologous medicinal materials grinding processes, and finally obtains a healthy and delicious food-medicine homologous frozen beverage.

[0054] Additional aspects and advantages of the present invention will be given in part in the following description and in part will be obvious from the following description, or will be learned through practice of the present invention. DETAILED DESCRIPTION

[0055] The embodiments of the present invention are described in detail below. The embodiments described below are exemplary and are only used to explain the present invention, and should not be understood as limiting the present invention.

[0056] It should be noted that the terms "first" and "second" are used for descriptive purposes only and should not be understood as indicating or implying relative importance or implicitly indicating the number of the indicated technical features. Therefore, the features defined as "first" and "second" may explicitly or implicitly include one or more of the features. Further, in the description of the present invention, unless otherwise specified, the meaning of "plurality" is two or more.

[0057] The endpoints and any values ​​of the ranges disclosed in this article are not limited to the precise ranges or values, and these ranges or values ​​should be understood to include values ​​close to these ranges or values. For numerical ranges, the endpoint values ​​of each range, the endpoint values ​​of each range and the individual point values, and the individual point values ​​can be combined with each other to obtain one or more new numerical ranges, which should be considered as specifically disclosed in this article.

[0058] In order to make the present invention more easily understood, certain technical and scientific terms are specifically defined below. Unless otherwise clearly defined elsewhere in this document, all other technical and scientific terms used herein have the meanings commonly understood by those skilled in the art to which the present invention belongs.

[0059] In this document, the terms “include” or “comprising” are open expressions, that is, including the contents specified in the present invention but not excluding other contents.

[0060] As used herein, the terms "optionally", "optional" or "optionally" generally mean that the subsequently described event or circumstance may but need not occur, and that the description includes instances where the event or circumstance occurs and instances where it does not.

[0061] According to a specific embodiment of the present invention, the raw material formula of the medicine-food homologous frozen drink provided by the present invention is as follows:

[0062] White sugar: 10-16%;

[0063] Milk powder: 6-12%;

[0064] Milk fat: 6-15%

[0065] Coconut oil: 5-10%;

[0066] Maltose syrup: 2-8%;

[0067] Ginseng: 0.03-1.5%;

[0068] Black truffle powder: 2%-6%;

[0069] Polyglycerol fatty acid ester: 0.1-0.3%;

[0070] CMC-Na: 0.1-0.3%;

[0071] Xanthan gum: 0.02-0.1%;

[0072] Locust bean gum: 0.05-0.2%;

[0073] β-Galactosidase: 0.1-0.5%;

[0074] Make up the remainder to 100% with water.

[0075] It should be noted that the addition of β-galactosidase can convert low-sweetness and low-solubility lactose into sweeter, more soluble monosaccharides; reduce the possibility of lactose crystallization in ice cream, condensed milk, and evaporated milk, and increase sweetness. Generally, the optimum temperature is 37°C, the optimum pH is 7.0-7.5, the enzyme addition amount is 0.1-0.5%, and the action time is 30-60 minutes.

[0076] The frozen beverage provided by the present invention uses polyglycerol fatty acid ester, which is a hydrophilic emulsifier with an HLB of 7, an iodine value of 18-24, and a melting point of 53-58° C. Its emulsifying performance is much better than that of ordinary monoglycerol fatty acid ester.

[0077] The ginseng-containing edible and medicinal frozen beverage provided by the present invention can mask the bitter flavor of the ginseng-containing edible and medicinal ice cream and improve the problem of rough taste by adding black truffle powder in a suitable ratio, a stabilizer in a suitable ratio and a proper amount of β-galactosidase, thereby creating a nutritious, healthy and delicious edible and medicinal ice cream, so as to promote the innovative development of frozen beverage products in the health field.

[0078] According to a specific embodiment of the present invention, the method for preparing a frozen drink having both medicinal and edible properties provided by the present invention comprises:

[0079] (1) Enzymatic hydrolysis process: add β-galactosidase in proportion to a milk powder / milk mixture at a temperature of 37° C. (optimum enzymatic hydrolysis temperature), and perform enzymatic hydrolysis for 30 min; then heat to 75±5° C. for 1 min to inactivate, and add the required weight to the ice cream slurry described in step (3);

[0080] (2) Low-temperature grinding of medicinal materials: The medicinal and edible medicinal materials are quickly ground into ultrafine powder by a low-temperature powder crusher, and the activity of the medicinal materials is maintained in a low-temperature rapid form. The powdered medicinal materials are sterilized by passing through an ultraviolet light sterilization box; the medicinal and edible powder is slowly added to the ice cream slurry described in step (3) and stirred evenly at a speed of 500 rpm-650 rpm;

[0081] (3) Mixing according to conventional processes: mixing (adding powders, thickeners, emulsifiers, oils, syrups, etc. in sequence), filtering, fixing the volume, sterilizing, and maintaining the liquid temperature at 60-70°C;

[0082] (4) Homogenization: homogenization pressure is 100-130 bar, fat particle size is 1.0-1.5 μm;

[0083] (5) Aging: Aging temperature 3°C, aging time 4 h; stirring is turned on throughout the process, and the speed is 300 rpm;

[0084] (6) Freezing: freezing temperature -5.0°C, aeration volume 30-45%;

[0085] (7) Quick freezing: Quick freezing at -40°C, cooling to the product center temperature of -18°C.

[0086] The scheme of the present disclosure will be explained below in conjunction with the examples. Those skilled in the art will appreciate that the following examples are only used to illustrate the present disclosure and should not be considered to limit the scope of the present disclosure. Where specific techniques or conditions are not indicated in the examples, the techniques or conditions described in the literature in this area or the product instructions are used. Where the manufacturers of reagents or instruments are not indicated, they are all conventional products that can be obtained commercially.

[0087] Example 1

[0088] The medicinal and edible ice cream was prepared according to the following raw material formula (the following "%" are all mass percentages unless otherwise specified):

[0089] 15% white sugar; 10% milk powder, 12% milk fat; 7% coconut oil; 5% maltose syrup; 0.8% ginseng; 3.8% black truffle powder; 0.2% polyglycerol fatty acid ester; 0.15% CMC-Na (sodium carboxymethyl cellulose); 0.08% xanthan gum; 0.1% locust bean gum; 0.3% β-galactosidase, and the rest is made up to 100% by water.

[0090] The preparation process is as follows:

[0091] (1) Enzymatic hydrolysis process: β-galactosidase was added to the milk powder / milk mixture at 37°C (optimal enzymatic hydrolysis temperature) according to the proportion, and enzymatic hydrolysis was performed for 30 min; then the temperature was raised to 75±5°C for 1 min to inactivate the mixture;

[0092] (2) Low-temperature pulverization of medicinal materials: Medicinal and edible medicinal materials (ginseng) are quickly pulverized into ultrafine powder by a low-temperature pulverizer, with a particle size of no more than 10 μm. The low-temperature rapid form maintains the activity of the medicinal materials. The powdered medicinal materials are sterilized in an ultraviolet light sterilization box;

[0093] (3) the raw materials are mixed according to conventional processes: mixing, adding the sterilized product of step (2) (the medicinal and edible powder is slowly added) into the ice cream slurry, mixing, stirring evenly, rotating at a speed of 500 rpm, filtering, fixing the volume, and maintaining the liquid temperature at 60-70° C. after sterilization, wherein the ice cream slurry is a mixture of the product obtained in step (1) and stabilizers (locust bean gum, xanthan gum, sodium carboxymethyl cellulose), emulsifiers (polyglycerol fatty acid esters), black truffle powder, oils (milk fat and coconut oil), syrups (white sugar, maltose syrup), etc.;

[0094] (4) Homogenization: homogenization pressure is 120 bar, fat particle size is 1.0-1.5 μm;

[0095] (5) Aging: Aging temperature 3°C, aging time 4 h; stirring is turned on throughout the process, and the speed is 300 rpm;

[0096] (6) Freezing: freezing temperature -5.0°C, aeration volume 30%;

[0097] (7) Quick freezing: Quick freezing at -40°C, cooling to the product center temperature of -18°C.

[0098] Example 2

[0099] The preparation process of the Chinese medicine and food ice cream in Example 2 is the same as that in Example 1, except that the mass fraction of ginseng in the raw material formula is 0.03%, and the mass fraction of black truffle powder is 2%.

[0100] Example 3

[0101] The preparation process of the Chinese medicine and food ice cream in Example 3 is the same as that in Example 1, except that the mass fraction of ginseng in the raw material formula is 1%, and the mass fraction of black truffle powder is 6%.

[0102] Example 4

[0103] The preparation process of the Chinese medicine and food ice cream in Example 4 is the same as that in Example 1, except that the mass fraction of coconut oil in the raw material formula is 10%, and the mass fraction of ginseng is 1.5%.

[0104] Example 5

[0105] The preparation process of the Chinese medicine and food ice cream in Example 5 is the same as that in Example 1, except that the mass fraction of milk fat in the raw material formula is 15%, and the mass fraction of ginseng is 1.5%.

[0106] Example 6

[0107] The raw material formula and preparation process of the Chinese medicine and food ice cream in Example 6 are exactly the same as those in Example 1, with the only difference being that the mass fraction of ginseng in the raw material formula is 1.5%, and the ventilation volume of the freezing process in the preparation process is 45%.

[0108] Example 7

[0109] The preparation process of the Chinese medicine and food ice cream in Example 7 is exactly the same as that in Example 1, except that the mass fraction of ginseng in the raw material formula is 1.5%, the mass fraction of sodium carboxymethyl cellulose is 0.22%, and the mass fraction of xanthan gum is 0.02%.

[0110] Example 8

[0111] The preparation process of the Chinese medicine and food ice cream in Example 8 is the same as that in Example 1, except that the mass fraction of ginseng in the raw material formula is 1.5%, the mass fraction of sodium carboxymethyl cellulose is 0.1%, and the mass fraction of locust bean gum is 0.2%.

[0112] Example 9

[0113] The preparation process of the Chinese medicine and food ice cream in Example 9 is the same as that in Example 1, except that the mass fraction of ginseng in the raw material formula is 1.5%, the mass fraction of xanthan gum is 0.1%, and the mass fraction of locust bean gum is 0.05%.

[0114] Example 10

[0115] The preparation process of the Chinese medicine and food ice cream in Example 10 is the same as that in Example 1, except that the mass fraction of ginseng in the raw material formula is 1.5%, and the mass fraction of β-galactosidase is 0.1%.

[0116] Embodiment 11

[0117] The preparation process of the Chinese medicine and food ice cream in Example 11 is the same as that in Example 1, except that the mass fraction of ginseng in the raw material formula is 1.5%, and the mass fraction of β-galactosidase is 0.5%.

[0118] Example 12

[0119] The raw material formula of the Chinese medicine and food ice cream in Example 12 is exactly the same as that in Example 1, except that the mass fraction of ginseng in the raw material formula is 1.5%, and the mass fraction of β-galactosidase is 0.4%.

[0120] Specifically, the raw material formulas and related conditions of Examples 1-12 are set according to the following Table 1.

[0121] Table 1

[0122]

[0123]

[0124] Comparative Example 1

[0125] Comparative Example 1 The preparation process of the Chinese medicine and food ice cream is the same as that of Example 1, except that no black truffle powder is added to the raw material formula.

[0126] Comparative Example 2

[0127] Comparative Example 2 The preparation process of the Chinese medicine and food ice cream is the same as that of Example 2, the only difference being that the mass fraction of the black truffle powder in the raw material formula is 1.5%.

[0128] Comparative Example 3

[0129] The preparation process of the Chinese medicine and food ice cream in Comparative Example 3 is the same as that in Example 3, except that the mass fraction of the black truffle powder in the raw material formula is 7.5%.

[0130] Comparative Example 4

[0131] The preparation process of the Chinese medicine and food ice cream in Comparative Example 4 is the same as that in Example 4, except that the raw material formula does not contain black truffle powder, but is replaced by pineapple paste with a mass fraction of 10%.

[0132] Comparative Example 5

[0133] The preparation process of the Chinese medicine and food ice cream in Comparative Example 5 is the same as that in Example 5, except that the raw material formula does not contain black truffle powder, but is replaced by 5% by mass of grapefruit sauce.

[0134] Comparative Example 6

[0135] The preparation process of the Chinese medicine and food ice cream in Comparative Example 6 is the same as that in Example 6, except that there is no black truffle powder in the raw material formula, and black rice powder with a mass fraction of 10% is used instead.

[0136] Comparative Example 7

[0137] The preparation process of the Chinese medicine and food ice cream in Comparative Example 7 is the same as that in Example 7, except that there is no CMC-Na in the raw material formula.

[0138] Comparative Example 8

[0139] The preparation process of the Chinese medicine and food ice cream in Comparative Example 8 is the same as that in Example 8, except that xanthan gum is not included in the raw material formula and is replaced by carrageenan with a mass fraction of 0.1%.

[0140] Comparative Example 9

[0141] The preparation process of the Chinese medicine and food ice cream in Comparative Example 9 is the same as that in Example 9, except that 0.2% by mass of carrageenan is additionally added to the raw material formula.

[0142] Comparative Example 10

[0143] Comparative Example 10 The preparation process of the Chinese medicine and food ice cream is the same as that of Example 10, except that the mass fraction of β-galactosidase in the raw material formula is 0.09%.

[0144] Comparative Example 11

[0145] The preparation process of the Chinese medicine and food ice cream in Comparative Example 11 is the same as that in Example 11, except that the mass fraction of β-galactosidase in the raw material formula is 0.6%.

[0146] Comparative Example 12

[0147] The preparation process of the Chinese medicine and food ice cream in Comparative Example 12 is the same as that in Example 12, except that β-galactosidase is not added to the raw material formula.

[0148] Specifically, the raw material formulas and related conditions of Comparative Examples 1-12 are set according to the following Table 2.

[0149] Table 2

[0150]

[0151]

[0152] Results Analysis

[0153] Sensory test. The taste test of Examples 1-12 and Comparative Examples 1-12 was conducted around the two taste contents of "sweet taste" and "dense and delicate taste". The products prepared from each group of Examples and Comparative Examples were subjected to sensory evaluation. The corresponding scoring criteria are shown in Table 3 below:

[0154] Table 3

[0155]

[0156]

[0157] The number of testers was 30, and part-time sensory assessors (who had undergone sensory training) of different ages and genders in the industry were selected to conduct sensory evaluation. The evaluation method was as follows: each indicator was scored according to the above scoring criteria, and the scoring results of 30 people were taken, and then the average was taken, with one decimal place retained). The test results are shown in Table 4 below:

[0158] Table 4

[0159]

[0160]

[0161] According to the test results in Table 4, it can be seen that by screening the raw material for improving the bitter flavor of the food and medicine: black truffle powder and exploring the proportion of raw materials, screening the types and quantities of stabilizers with different proportions and adding an appropriate amount of lactase, the bitter flavor of the food and medicine ice cream containing ginseng can be concealed and the rough taste problem can be improved, thereby creating a nutritious, healthy and delicious food and medicine ice cream.

[0162] In the description of this specification, the description with reference to the terms "one embodiment", "some embodiments", "example", "specific example", "some implementation schemes" or "some examples" etc. means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic representations of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described may be combined in any one or more embodiments or examples in a suitable manner. In addition, those skilled in the art may combine and combine the different embodiments or examples described in this specification and the features of the different embodiments or examples, unless they are contradictory.

[0163] Although the embodiments of the present invention have been shown and described above, it is to be understood that the above embodiments are exemplary and are not to be construed as limitations of the present invention. A person skilled in the art may change, modify, replace and vary the above embodiments within the scope of the present invention.

Claims

1. A frozen drink that is both a medicine and a food, characterized in that: include: Ginseng, black truffle powder, emulsifier, stabilizer and β-galactosidase, Wherein, the emulsifier comprises polyglycerol fatty acid ester; The stabilizer includes at least one selected from locust bean gum, xanthan gum, and sodium carboxymethyl cellulose.

2. The food-medicine-sustaining frozen drink according to claim 1, characterized in that: The food-and-medicine frozen beverage further comprises dairy products and oils.

3. The food-medicine-sustaining frozen drink according to claim 1, characterized in that: include: 0.03-1.5 parts by weight of ginseng; 2-6 parts by weight of black truffle powder; 6-12 parts by weight of dairy products; 11-25 parts by weight of fat; 0.1-0.3 parts by weight of an emulsifier; 0.15-0.6 parts by weight of a stabilizer; 0.1-0.5 parts by weight of β-galactosidase.

4. The food-medicine-sustaining frozen drink according to claim 3, characterized in that: The food-and-medicine frozen drink further comprises 10-25 parts by weight of a sweetener.

5. The food-medicine-sustaining frozen drink according to claim 4, characterized in that: The dairy product comprises at least one selected from skim milk powder, whole milk powder, whey powder, whey protein powder, and soy protein powder; Optionally, the fat comprises at least one selected from milk fat, butter, cream and vegetable oil; Optionally, the vegetable oil includes at least one selected from coconut oil, palm oil, peanut oil, and corn oil; Optionally, the emulsifier is polyglycerol fatty acid ester; Optionally, the stabilizer is locust bean gum, xanthan gum, sodium carboxymethyl cellulose; Optionally, the sweetener comprises at least one selected from white sugar, fructose syrup, maltose syrup, and maltitol; Optionally, the sweeteners are white sugar and maltose syrup.

6. The food-medicine-sustaining frozen drink according to claim 1, characterized in that: include: 0.03-1.5 parts by weight of ginseng; 2-6 parts by weight of black truffle powder; 6-12 parts by weight of dairy products; 6-15 parts by weight of milk fat; 5-10 parts by weight of vegetable oil; 10-25 parts by weight of a sweetener; 0.1-0.3 parts by weight of polyglycerol fatty acid ester; 0.1-0.3 parts by weight of sodium carboxymethyl cellulose; 0.02-0.1 parts by weight of xanthan gum; 0.05-0.2 parts by weight of locust bean gum; 0.1-0.5 parts by weight of β-galactosidase.

7. The method for preparing the food-medicine-sustaining frozen drink according to any one of claims 1 to 6, characterized in that: include: S1: mixing the β-galactosidase with the dairy product, performing enzymolysis, and obtaining an enzymolysis product; S2: Mix the enzymatic hydrolysis product with the ginseng, black truffle powder, oil, emulsifier, stabilizer and sweetener, and perform homogenization to obtain the medicine-food frozen drink.

8. The preparation method according to claim 7, characterized in that: Step S1 further includes inactivating the enzymatic hydrolysis product.

9. The preparation method according to claim 7, characterized in that: Step S2 further comprises: S2-1: Obtaining ultrafine ginseng powder; S2-2: Mix the ultrafine powder with black truffle powder, oil, emulsifier, stabilizer and sweetener, and perform homogenization, aging and cooling treatments.

10. The preparation method according to claim 9, characterized in that: The homogenization pressure during the homogenization process is 100-130 Bar; Optionally, the aging treatment time is 2-4h and the temperature is 0-6°C; Optionally, the cooling treatment has an aeration rate of 30-45%.

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