Ginseng functional beverage and preparation method thereof

Abstract

The invention discloses a ginseng functional beverage and a preparation method thereof. The ginseng functional beverage comprises the following components: ginseng, wheat and water, wherein the wheat is wheat oligopeptide. Through use of maltodextrin, ginseng, wheat and other raw materials are fully dissolved, and the curative effect is ensured.

Description

Technical Field

[0001] The invention belongs to the technical field of traditional Chinese medicines, and in particular relates to a ginseng functional beverage and a preparation method thereof. Background Art

[0002] As a medicine with a long history of use, ginseng has a good consumer market. Currently, the development of ginseng functional beverages focuses on the production of ginseng extract and re-dissolved beverages. For this type of beverage, there is a lack of direct experience of drinking ginseng.

[0003] As for beverages obtained by directly processing ginseng, due to the important role of ginseng in traditional Chinese medicine, there are many drugs with conflicting pharmacology and efficacy. At the same time, due to the large size of ginseng and considerations for the full release of ginseng's efficacy, there is currently a lack of preparations that have good direct ginseng processing and good processing effects when combined with other drugs. Summary of the invention

[0004] The purpose of this section is to summarize some aspects of embodiments of the present invention and briefly introduce some preferred embodiments. Some simplifications or omissions may be made in this section and the specification abstract and the invention title of this application to avoid blurring the purpose of this section, the specification abstract and the invention title, and such simplifications or omissions cannot be used to limit the scope of the present invention.

[0005] In view of the above problems and / or the problems existing in the prior art, the present invention is proposed.

[0006] Therefore, the purpose of the present invention is to overcome the deficiencies in the prior art and provide a ginseng functional beverage.

[0007] To solve the above technical problems, the present invention provides the following technical solutions: a ginseng functional beverage, comprising the following ingredients: ginseng, wheat, and water, wherein the wheat is wheat oligopeptide.

[0008] As a preferred embodiment of the ginseng functional beverage of the present invention, it also includes the following ingredients: Gastrodia elata, Eucommia ulmoides, Poria cocos, Persica juncea, Uncaria rhynchophylla, Cordyceps militaris, dried ginger, Thistle, maltodextrin, Hippophae rhamnoides, Saposhnikovia divaricata, and Apocynum venetum.

[0009] As a preferred embodiment of the ginseng functional beverage of the present invention, the Cordyceps militaris is a Cordyceps militaris extract, the dried ginger is a clean extract, the Cirsium sibiricum is a Cirsium sibiricum extract, the Hippophae rhamnoides is a Hippophae rhamnoides extract, and the Apocynum venetum is a Apocynum venetum extract.

[0010] Another object of the present invention is to provide a preparation scheme of a ginseng functional beverage, which comprises the following steps: Prepare the main ingredients: mix ginseng and wheat oligopeptide, add water and stir evenly; Add gelatinizer: add maltodextrin and stir evenly; Preparation is complete: add Gastrodia elata, Eucommia ulmoides, Poria cocos, peach kernel, Uncaria rhynchophylla, Cordyceps militaris, dried ginger, Thistle, maltodextrin, Seabuckthorn, Saposhnikovia divaricata, and Lophatherum gracile, and stir evenly.

[0011] As a preferred embodiment of the method for preparing the ginseng functional beverage of the present invention, the preparation is completed and the stirring is carried out in a heating environment, which is heated to 35-50°C.

[0012] As a preferred embodiment of the method for preparing the ginseng functional beverage of the present invention, the mass volume ratio of the mixed solution of maltodextrin: ginseng and wheat oligopeptides is 1:50-300.

[0013] As a preferred scheme for the preparation method of the ginseng functional beverage of the present invention, the ratio of wheat: gastrodia elata: eucommia ulmoides: poria: peach kernel: Uncaria rhynchophylla: ginseng extract: cordyceps militaris extract: dried ginger extract: thistle extract: maltodextrin: seabuckthorn extract: radix scutellariae: apocynum venetum extract: water is 25~75:1~5:1~5:1~5:1~5:1~5:1~5:1~5:1~5:1~5:1~5:1~5:1~10:1~5:1~5:1~5:1000~15000.

[0014] As a preferred scheme for the preparation method of the ginseng functional beverage of the present invention, the ratio of wheat: gastrodia elata: eucommia ulmoides: poria cocos: peach kernel: Uncaria rhynchophylla: ginseng extract: cordyceps militaris extract: dried ginger extract: thistle extract: maltodextrin: seabuckthorn extract: radix scutellariae: rhizome of dogwood extract: water = 50:2:3:5:3:3:5:2:5:2:2:10:3:5:5000 in terms of mass.

[0015] As a preferred embodiment of the method for preparing the ginseng functional beverage of the present invention, the wheat is wheat oligopeptide with an average molecular weight of 750 kDa, measured by mass.

[0016] The invention has the following beneficial effects: by using maltodextrin, the mixture of wheat and ginseng achieves a coordinated effect; in the process of mixing the two, maltodextrin is gelatinized by itself, so that the two promote each other in the process of dissolving; in the process of dissolving the two, maltodextrin is gelatinized by itself, so that the solubility of the two is fine-tuned to a certain extent, thereby achieving coordination of the effects of the two. DETAILED DESCRIPTION

[0017] In order to make the above-mentioned objects, features and advantages of the present invention more obvious and easy to understand, the specific implementation methods of the present invention are described in detail below in conjunction with the embodiments of the specification.

[0018] In the following description, many specific details are set forth to facilitate a full understanding of the present invention, but the present invention may also be implemented in other ways different from those described herein, and those skilled in the art may make similar generalizations without violating the connotation of the present invention. Therefore, the present invention is not limited to the specific embodiments disclosed below.

[0019] Secondly, the term "one embodiment" or "embodiment" as used herein refers to a specific feature, structure, or characteristic that may be included in at least one implementation of the present invention. The term "in one embodiment" that appears in different places in this specification does not necessarily refer to the same embodiment, nor does it refer to a separate or selective embodiment that is mutually exclusive with other embodiments.

[0020] The raw materials used in the embodiments of the present invention include the following sources: The human extract is BC2020 from Shaanxi Baichuan Biotechnology Co., Ltd., the Cordyceps militaris extract is BC578 from Shaanxi Baichuan Biotechnology Co., Ltd., the dried ginger extract is from Xi'an Lingfeng Biotechnology Co., Ltd., the sea buckthorn extract is SZY from Xi'an Shizeyuan Biotechnology Co., Ltd., and the thistle extract is SXHLXJTQW from Shaanxi Hengling Natural Biological Products Co., Ltd.

[0021] Example 1

[0022] The present embodiment provides a method for preparing a ginseng functional beverage, which is specifically as follows: The ginseng functional beverage is prepared according to the following mass ratio: wheat: Gastrodia elata: Eucommia ulmoides: Poria cocos: Persica juncea: Uncaria rhynchophylla: ginseng extract: Cordyceps militaris extract: dried ginger extract: Thistle extract: maltodextrin: Hippophae rhamnoides extract: Saposhnikovia divaricata: Apocynum venetum extract: water = 50:2:3:5:3:3:5:2:5:2:2:10:3:5:5000; wheat is wheat oligopeptide with an average molecular weight of 750 kDa.

[0023] Prepare the main ingredients: mix ginseng and wheat oligopeptide, add water and stir evenly; Add gelatinizer: add maltodextrin and stir evenly; Preparation is complete: add Gastrodia elata, Eucommia ulmoides, Poria cocos, peach kernel, Uncaria rhynchophylla, Cordyceps militaris, dried ginger, Thistle, maltodextrin, Seabuckthorn, Saposhnikovia divaricata, and Lophatherum gracile, and stir evenly.

[0024] Example 2 (Step of reducing maltodextrin)

[0025] The present embodiment provides a method for preparing a ginseng functional beverage, which is specifically as follows: The ginseng functional beverage is prepared according to the following mass ratio: wheat: Gastrodia elata: Eucommia ulmoides: Poria cocos: Persica juncea: Uncaria rhynchophylla: ginseng extract: Cordyceps militaris extract: dried ginger extract: Thistle extract: Hippophae rhamnoides extract: Saposhnikovia divaricata: Apocynum venetum extract: water = 50:2:3:5:3:3:5:2:5:2:10:3:5:5000; wheat is wheat oligopeptide with an average molecular weight of 750 kDa.

[0026] Prepare the main ingredients: mix ginseng and wheat oligopeptide, add water and stir evenly; Preparation is complete: add Gastrodia elata, Eucommia ulmoides, Poria cocos, peach kernel, Uncaria rhynchophylla, Cordyceps militaris, dried ginger, Thistle, maltodextrin, Seabuckthorn, Saposhnikovia divaricata, and Lophatherum gracile, and stir evenly.

[0027] Example 3 (pre-maltodextrin)

[0028] The present embodiment provides a method for preparing a ginseng functional beverage, which is specifically as follows: The ginseng functional beverage is prepared according to the following mass ratio: wheat: Gastrodia elata: Eucommia ulmoides: Poria cocos: Persica juncea: Uncaria rhynchophylla: ginseng extract: Cordyceps militaris extract: dried ginger extract: Thistle extract: maltodextrin: Hippophae rhamnoides extract: Saposhnikovia divaricata: Apocynum venetum extract: water = 50:2:3:5:3:3:5:2:5:2:2:10:3:5:5000; wheat is wheat oligopeptide with an average molecular weight of 750 kDa.

[0029] Prepare the main ingredients: mix ginseng, wheat oligopeptide and maltodextrin, add water and stir evenly; Add gelatinizer: add maltodextrin and stir evenly; Preparation is complete: add Gastrodia elata, Eucommia ulmoides, Poria cocos, peach kernel, Uncaria rhynchophylla, Cordyceps militaris, dried ginger, Thistle, maltodextrin, Seabuckthorn, Saposhnikovia divaricata, and Lophatherum gracile, and stir evenly.

[0030] Example 4 (Post-Maltodextrin)

[0031] The present embodiment provides a method for preparing a ginseng functional beverage, which is specifically as follows: The ginseng functional beverage is prepared according to the following mass ratio: wheat: Gastrodia elata: Eucommia ulmoides: Poria cocos: Persica juncea: Uncaria rhynchophylla: ginseng extract: Cordyceps militaris extract: dried ginger extract: Thistle extract: maltodextrin: Hippophae rhamnoides extract: Saposhnikovia divaricata: Apocynum venetum extract: water = 50:2:3:5:3:3:5:2:5:2:2:10:3:5:5000; wheat is wheat oligopeptide with an average molecular weight of 750 kDa.

[0032] Prepare the main ingredients: mix ginseng and wheat oligopeptide, add water and stir evenly; Preparation is complete: add maltodextrin, Gastrodia elata, Eucommia ulmoides, Poria cocos, peach kernel, Uncaria rhynchophylla, Cordyceps militaris, dried ginger, Thistle, maltodextrin, Hippophae rhamnoides, Saposhnikovia divaricata, and Apocynum venetum and stir evenly.

[0033] Example 5 (Increase in water)

[0034] The present embodiment provides a method for preparing a ginseng functional beverage, which is specifically as follows: The ginseng functional beverage is prepared according to the following mass ratio: wheat: Gastrodia elata: Eucommia ulmoides: Poria cocos: Persica juncea: Uncaria rhynchophylla: ginseng extract: Cordyceps militaris extract: dried ginger extract: Thistle extract: maltodextrin: Hippophae rhamnoides extract: Saposhnikovia divaricata: Apocynum venetum extract: water = 50:2:3:5:3:3:5:2:5:2:2:10:3:5:15000; wheat is wheat oligopeptide with an average molecular weight of 750 kDa.

[0035] Prepare the main ingredients: mix ginseng and wheat oligopeptide, add water and stir evenly; Add gelatinizer: add maltodextrin and stir evenly; Preparation is complete: add Gastrodia elata, Eucommia ulmoides, Poria cocos, peach kernel, Uncaria rhynchophylla, Cordyceps militaris, dried ginger, Thistle, maltodextrin, Seabuckthorn, Saposhnikovia divaricata, and Lophatherum gracile, and stir evenly.

[0036] Example 6 (Water Reduction)

[0037] The present embodiment provides a method for preparing a ginseng functional beverage, which is specifically as follows: The ginseng functional beverage is prepared according to the following mass ratio: wheat: Gastrodia elata: Eucommia ulmoides: Poria cocos: Persica juncea: Uncaria rhynchophylla: ginseng extract: Cordyceps militaris extract: dried ginger extract: Thistle extract: maltodextrin: Hippophae rhamnoides extract: Saposhnikovia divaricata: Apocynum venetum extract: water = 50:2:3:5:3:3:5:2:5:2:2:10:3:5:1000; wheat is wheat oligopeptide with an average molecular weight of 750 kDa.

[0038] Prepare the main ingredients: mix ginseng and wheat oligopeptide, add water and stir evenly; Add gelatinizer: add maltodextrin and stir evenly; Preparation is complete: add Gastrodia elata, Eucommia ulmoides, Poria cocos, peach kernel, Uncaria rhynchophylla, Cordyceps militaris, dried ginger, Thistle, maltodextrin, Seabuckthorn, Saposhnikovia divaricata, and Lophatherum gracile, and stir evenly.

[0039] Example 7 (Adjusting the ratio)

[0040] The present embodiment provides a method for preparing a ginseng functional beverage, which is specifically as follows: The ginseng functional beverage is prepared according to the following mass ratio: wheat: Gastrodia elata: Eucommia ulmoides: Poria cocos: Persica juncea: Uncaria rhynchophylla: ginseng extract: Cordyceps militaris extract: dried ginger extract: Thistle extract: maltodextrin: Hippophae rhamnoides extract: Saposhnikovia divaricata: Apocynum venetum extract: water = 25:3:4:7:4:4:7:3:3:3:3:15:4:7:5000; wheat is wheat oligopeptide with an average molecular weight of 750 kDa.

[0041] Prepare the main ingredients: mix ginseng and wheat oligopeptide, add water and stir evenly; Add gelatinizer: add maltodextrin and stir evenly; Preparation is complete: add Gastrodia elata, Eucommia ulmoides, Poria cocos, peach kernel, Uncaria rhynchophylla, Cordyceps militaris, dried ginger, Thistle, maltodextrin, Seabuckthorn, Saposhnikovia divaricata, and Lophatherum gracile, and stir evenly.

[0042] Example 8 (Adjusting the ratio)

[0043] The present embodiment provides a method for preparing a ginseng functional beverage, which is specifically as follows: The ginseng functional beverage is prepared according to the following mass ratio: wheat: Gastrodia elata: Eucommia ulmoides: Poria cocos: Persica juncea: Uncaria rhynchophylla: ginseng extract: Cordyceps militaris extract: dried ginger extract: Thistle extract: maltodextrin: Hippophae rhamnoides extract: Saposhnikovia divaricata: Apocynum venetum extract: water = 75:1:2:3:2:2:3:1:3:1:1:5:2:3:5000; wheat is wheat oligopeptide with an average molecular weight of 750 kDa.

[0044] Prepare the main ingredients: mix ginseng and wheat oligopeptide, add water and stir evenly; Add gelatinizer: add maltodextrin and stir evenly; Preparation is complete: add Gastrodia elata, Eucommia ulmoides, Poria cocos, peach kernel, Uncaria rhynchophylla, Cordyceps militaris, dried ginger, Thistle, maltodextrin, Seabuckthorn, Saposhnikovia divaricata, and Lophatherum gracile, and stir evenly.

[0045] Example 9 (Increase in Ginseng)

[0046] The present embodiment provides a method for preparing a ginseng functional beverage, which is specifically as follows: The ginseng functional beverage is prepared according to the following mass ratio: wheat: Gastrodia elata: Eucommia ulmoides: Poria cocos: Persica juncea: Uncaria rhynchophylla: ginseng extract: Cordyceps militaris extract: dried ginger extract: Thistle extract: maltodextrin: Hippophae rhamnoides extract: Saposhnikovia divaricata: Apocynum venetum extract: water = 60:2:3:5:3:3:5:2:5:2:2:10:3:5:5000; wheat is wheat oligopeptide with an average molecular weight of 750 kDa.

[0047] Prepare the main ingredients: mix ginseng and wheat oligopeptide, add water and stir evenly; Add gelatinizer: add maltodextrin and stir evenly; Preparation is complete: add Gastrodia elata, Eucommia ulmoides, Poria cocos, peach kernel, Uncaria rhynchophylla, Cordyceps militaris, dried ginger, Thistle, maltodextrin, Seabuckthorn, Saposhnikovia divaricata, and Lophatherum gracile, and stir evenly.

[0048] Example 10 (Increase in wheat oligopeptides)

[0049] The present embodiment provides a method for preparing a ginseng functional beverage, which is specifically as follows: The ginseng functional beverage is prepared according to the following mass ratio: wheat: Gastrodia elata: Eucommia ulmoides: Poria cocos: Persica juncea: Uncaria rhynchophylla: ginseng extract: Cordyceps militaris extract: dried ginger extract: Thistle extract: maltodextrin: Hippophae rhamnoides extract: Saposhnikovia divaricata: Apocynum venetum extract: water = 50:5:3:5:3:3:3:5:2:5:2:2:10:3:5:5000; wheat is wheat oligopeptide with an average molecular weight of 750 kDa.

[0050] Prepare the main ingredients: mix ginseng and wheat oligopeptide, add water and stir evenly; Add gelatinizer: add maltodextrin and stir evenly; Preparation is complete: add Gastrodia elata, Eucommia ulmoides, Poria cocos, peach kernel, Uncaria rhynchophylla, Cordyceps militaris, dried ginger, Thistle, maltodextrin, Seabuckthorn, Saposhnikovia divaricata, and Lophatherum gracile, and stir evenly.

[0051] Example 11 (Increase in maltodextrin alone)

[0052] The present embodiment provides a method for preparing a ginseng functional beverage, which is specifically as follows: The ginseng functional beverage is prepared according to the following mass ratio: wheat: Gastrodia elata: Eucommia ulmoides: Poria cocos: Persica juncea: Uncaria rhynchophylla: ginseng extract: Cordyceps militaris extract: dried ginger extract: Thistle extract: maltodextrin: Hippophae rhamnoides extract: Saposhnikovia divaricata: Apocynum venetum extract: water = 50:2:3:5:3:3:5:2:5:2:5:10:3:5:5000; wheat is wheat oligopeptide with an average molecular weight of 750 kDa.

[0053] Prepare the main ingredients: mix ginseng and wheat oligopeptide, add water and stir evenly; Add gelatinizer: add maltodextrin and stir evenly; Preparation is complete: add Gastrodia elata, Eucommia ulmoides, Poria cocos, peach kernel, Uncaria rhynchophylla, Cordyceps militaris, dried ginger, Thistle, maltodextrin, Seabuckthorn, Saposhnikovia divaricata, and Lophatherum gracile, and stir evenly.

[0054] Example 12 (Maltodextrin Reduction Alone)

[0055] The present embodiment provides a method for preparing a ginseng functional beverage, which is specifically as follows: The ginseng functional beverage is prepared according to the following mass ratio: wheat: Gastrodia elata: Eucommia ulmoides: Poria cocos: Persica juncea: Uncaria rhynchophylla: ginseng extract: Cordyceps militaris extract: dried ginger extract: Thistle extract: maltodextrin: Hippophae rhamnoides extract: Saposhnikovia divaricata: Apocynum venetum extract: water = 50:2:3:5:3:3:5:2:5:2:1:10:3:5:5000; wheat is wheat oligopeptide with an average molecular weight of 750 kDa.

[0056] Prepare the main ingredients: mix ginseng and wheat oligopeptide, add water and stir evenly; Add gelatinizer: add maltodextrin and stir evenly; Preparation is complete: add Gastrodia elata, Eucommia ulmoides, Poria cocos, peach kernel, Uncaria rhynchophylla, Cordyceps militaris, dried ginger, Thistle, maltodextrin, Seabuckthorn, Saposhnikovia divaricata, and Lophatherum gracile, and stir evenly.

[0057] Example 13

[0058] The finished products prepared in Examples 1 to 12 were observed and placed in a cool place for 60 days to observe whether there were any solid residues. The experimental time was from March 31, 2024 to June 1, 2024. The results are shown in Table 1.

[0059] Table 1 Residues of finished products obtained in Examples 1 to 12 within 60 days

[0060] It can be seen from Table 1 that the adjustment of maltodextrin will bring about changes in the solubility of the solid components, thereby reducing the efficacy of the finished product, and the change in the proportion of raw materials will also bring about changes in solubility, thereby reducing the efficacy. The content and ratio of maltodextrin play an important role in the full dissolution of ginseng functional beverages to exert their efficacy.

[0061] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solutions of the present invention can be modified or replaced by equivalents without departing from the spirit and scope of the technical solutions of the present invention, which should all be included in the scope of the present invention.

Claims

1. A ginseng functional beverage, characterized in that : It includes the following ingredients: ginseng, wheat, and water, and the wheat is wheat oligopeptide.

2. The ginseng functional beverage according to claim 1, characterized in that : It also includes the following ingredients: Gastrodia elata, Eucommia ulmoides, Poria cocos, peach kernel, Uncaria rhynchophylla, Cordyceps militaris, dried ginger, Thistle, maltodextrin, Seabuckthorn, Saposhnikovia divaricata, and Lophatherum gracile.

3. The ginseng functional beverage according to claim 2, characterized in that The cordyceps militaris is a cordyceps militaris extract, the dried ginger is a clean extract, the thistle is a thistle extract, the flat seabuckthorn is a flat seabuckthorn extract, and the dogbuncle is a dogbuncle extract.

4. A method for preparing a ginseng functional beverage, characterized in that: The steps include: Prepare the main ingredients: mix ginseng and wheat oligopeptide, add water and stir evenly; Add gelatinizer: add maltodextrin and stir evenly; Preparation is complete: add Gastrodia elata, Eucommia ulmoides, Poria cocos, peach kernel, Uncaria rhynchophylla, Cordyceps militaris, dried ginger, Thistle, maltodextrin, Seabuckthorn, Saposhnikovia divaricata, and Lophatherum gracile, and stir evenly.

5. The method for preparing the ginseng functional beverage according to claim 4, characterized in that : The preparation completion step is in a heating environment during stirring, and is heated to 35~50°C.

6. The method for preparing the ginseng functional beverage according to claim 4, characterized in that The mass volume ratio of the maltodextrin: ginseng and wheat oligopeptide mixed solution is 1:50~300.

7. The method for preparing the ginseng functional beverage according to claim 4, characterized in that :According to mass, wheat: Gastrodia elata: Eucommia ulmoides: Poria cocos: Peach kernel: Uncaria rhynchophylla: Ginseng extract: Cordyceps militaris extract: Dry ginger extract: Thistle extract: Maltodextrin: Seabuckthorn extract: Cornus officinalis: Apocynum venetum extract: water = 25~75:1~5:1~5:1~5:1~5:1~5:1~5:1~5:1~5:1~5:1~5:1~5:1~10:1~5:1~5:1~5:1000~15000.

8. The method for preparing the ginseng functional beverage according to claim 4 or 7, characterized in that :According to mass, wheat: Gastrodia elata: Eucommia ulmoides: Poria cocos: Persica juncea: Uncaria rhynchophylla: Ginseng extract: Cordyceps militaris extract: Dry ginger extract: Thistle extract: Maltodextrin: Seabuckthorn extract: Cornus officinalis: Apocynum venetum extract: water = 50:2:3:5:3:3:5:2:5:2:2:10:3:5:5000.

9. The method for preparing the ginseng functional beverage according to claim 4, characterized in that : According to mass, the wheat is wheat oligopeptide with an average molecular weight of 750kDa.

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