Ginseng walnut powder and preparation method thereof

Abstract

The preparation method comprises the following steps: selecting high-quality dried ginseng and walnut kernels, shelling the walnut kernels, cleaning the walnut kernels, carrying out low-temperature freeze drying on the walnut kernels, and carrying out freeze drying treatment on the dried ginseng to retain effective components of the dried ginseng so as to ensure that active substances such as ginsenoside and amino acid are retained to the maximum extent; the freeze-drying temperature is controlled to be-40 DEG C to-50 DEG C, the drying time is 12-24 hours, the freeze-dried walnut kernels and ginseng are smashed through low-temperature superfine smashing equipment respectively, screening is conducted after smashing, and ginseng powder and walnut powder with the particle size being 80-200 meshes are obtained. According to the ginseng and walnut powder and the preparation method thereof, through innovative processes such as low-temperature freeze drying, superfine grinding, supercritical CO2 extraction and an embedding technology, active ingredients in ginseng and walnuts can be effectively reserved, the taste is improved, the solubility of the product is enhanced, the shelf life is prolonged, the bioavailability of nutritional ingredients is improved, and the ginseng and walnut powder is suitable for industrial production. And a health-care food which is healthier and good in mouth feel is provided for consumers.

Description

Technical Field

[0001] The invention relates to the technical field of health food processing, in particular to ginseng walnut powder and a preparation method thereof. Background Art

[0002] Ginseng walnut powder is a healthy food that combines two nutritious natural ingredients, ginseng and walnut. It has multiple health benefits such as replenishing qi and blood, enhancing immunity, and promoting brain health. Its preparation method usually includes the following steps: first, select high-quality dried ginseng and walnut kernels. The walnut kernels need to be shelled and cleaned. Dried ginseng can be fresh ginseng or finished products that have been dried. Then, the ginseng and walnut kernels are dried or dried at low temperature to keep their active ingredients intact. Then, the dried walnut kernels are mixed with ginseng in a certain proportion, and the two are ground into fine powder by a pulverizer or ultrafine grinding equipment. In order to enhance the taste and nutrition, some natural sweeteners or auxiliary materials (such as honey powder, wolfberry powder, etc.) can also be added during the production. Finally, the ginseng walnut powder is screened and packaged to ensure that the powder is uniform and free of impurities, which is convenient for long-term storage and consumption. The powder can be brewed directly for drinking, which is suitable for people who need to nourish, enhance physical strength and brain power.

[0003] In the prior art, ginseng walnut powder and its preparation method still have certain shortcomings in some aspects, which are mainly reflected in the following aspects: Loss of active ingredients: In the traditional drying and crushing process, especially during high-temperature treatment, some active ingredients in ginseng and walnut (such as ginsenosides, ω-3 fatty acids, polyphenols, etc.) may be destroyed or lost. High-temperature drying and grinding processes are prone to degradation of some nutrients, affecting the health effects of the final product; Poor taste and solubility: Since the powders of ginseng and walnut are coarse and both have high fat and fiber content, the final product may have a rough taste and even affect solubility, giving consumers a bad drinking experience. In particular, the granularity after brewing is strong and may not be easy to dissolve completely; uneven distribution of nutrients: in the traditional preparation process, the crushed ginseng and walnut powder may have uneven particle size, resulting in uneven distribution of some effective ingredients (such as ginsenosides and polyunsaturated fatty acids in walnuts), affecting the consistency and stability of the product; poor storage stability: walnut kernels are rich in fat. After being ground into powder, if they are not stored properly, they are susceptible to oxidation and mold contamination, resulting in product quality degradation, mold, and deterioration. At the same time, the oil components in walnut powder are also prone to cause expired or stale taste, reducing the shelf life of the product; additives and auxiliary materials: some existing products may add artificial sweeteners, preservatives or other food additives in order to improve the taste or extend the shelf life, which may affect their natural and healthy positioning and may also cause adverse reactions to sensitive people; complex production process and high cost: the existing preparation method may require more complex equipment and processes, such as low-temperature drying, ultra-fine grinding, etc., which makes the production process costly, and the equipment maintenance and operation requirements are high, affecting the efficiency of large-scale production.

[0004] For this reason, we propose a ginseng walnut powder and a preparation method thereof. Summary of the invention

[0005] To achieve the above object, the present invention provides the following technical solution: a ginseng walnut powder and a preparation method thereof, comprising the following steps:

[0006] S1: Pretreatment of ginseng and walnut

[0007] Select high-quality dried ginseng and walnut kernels. After shelling and cleaning the walnut kernels, freeze-dry them at low temperature. For dried ginseng, freeze-drying is used to preserve its effective ingredients, ensuring maximum retention of active substances such as ginsenosides and amino acids.

[0008] The freeze-drying temperature is controlled between -40°C and -50°C, and the drying time is 12 to 24 hours;

[0009] S2: Crushing and mixing

[0010] The freeze-dried walnut kernels and ginseng are respectively crushed by low-temperature ultrafine crushing equipment, and then sieved to obtain ginseng powder and walnut powder with a particle size of 80-200 mesh;

[0011] Then, the ginseng powder and the walnut powder are mixed evenly in a mass ratio of 1:1 to 1:2;

[0012] S3: Supercritical CO2 Extraction

[0013] Supercritical CO2 extraction technology is used to extract ginsenosides, ω-3 fatty acids in walnuts, plant sterols and other effective ingredients from the mixed powder. The extraction temperature is 30℃ to 40℃, the pressure is controlled between 15-25MPa, and the extraction time is 2-3 hours;

[0014] Through this extraction process, the bioavailability of the product can be effectively improved and the health benefits can be enhanced;

[0015] S4: Spray drying and encapsulation

[0016] The ginseng and walnut mixture after supercritical CO2 extraction is dried by spray drying equipment, the drying temperature is controlled between 50°C and 60°C, and the drying time is 5-10 minutes;

[0017] The natural edible gum embedding technology is used to embed the fat, essential oil and other ingredients in walnut powder and ginseng powder to form a microcapsule structure, which improves the taste, reduces fat oxidation and improves solubility.

[0018] S5: Final screening and packaging

[0019] The final dry powder is screened through a screening device to obtain a powder with uniform particle size to ensure its solubility and taste consistency;

[0020] The screened powder is vacuum packed using moisture-proof and anti-oxidation packaging materials to maintain the freshness and health benefits of the product.

[0021] Preferably, the low-temperature ultrafine grinding equipment is a freezing grinder, which can quickly grind walnut kernels and ginseng at low temperatures, effectively preventing high temperatures from destroying their effective ingredients.

[0022] Preferably, the supercritical CO2 extraction technology has a high extraction efficiency and can efficiently extract ginsenosides in ginseng and various fatty acids in walnuts under low temperature conditions, retaining their active ingredients to the maximum extent while avoiding the loss of active ingredients in traditional heating extraction methods.

[0023] Preferably, the embedding technology uses natural edible gum (such as gelatin, gum arabic or sodium alginate) to embed trace amounts of oil components to prevent oxidation, increase the storage stability of the product, and improve the solubility and taste of the powder.

[0024] Preferably, the nutritional components of the ginseng walnut powder include ginsenosides, ω-3 fatty acids in walnuts, polyphenol compounds, dietary fiber, minerals, vitamin E, etc., and have health benefits such as enhancing immunity, improving brain power, and improving cardiovascular health.

[0025] Preferably, the ginseng walnut powder can be directly mixed with warm water or milk for brewing, and can also be used as an additive in baking, beverages, and health foods.

[0026] Compared with the prior art, the present invention provides a ginseng walnut powder and a preparation method thereof, which has the following beneficial effects:

[0027] The ginseng walnut powder and its preparation method, through innovative processes such as low-temperature freeze drying, ultrafine grinding, supercritical CO2 extraction and embedding technology, can effectively retain the effective ingredients in ginseng and walnuts, improve the taste, enhance the solubility of the product, extend the shelf life, and improve the bioavailability of nutrients, thereby providing consumers with a healthier and better-tasting health food. DETAILED DESCRIPTION

[0028] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0029] Example

[0030] Embodiment of a ginseng walnut powder and preparation method thereof

[0031] A ginseng walnut powder and a preparation method thereof, comprising the following steps:

[0032] S1: Pretreatment of ginseng and walnut

[0033] Select high-quality dried ginseng and walnut kernels. After shelling and cleaning the walnut kernels, freeze-dry them at low temperature. For dried ginseng, freeze-drying is used to preserve its effective ingredients, ensuring maximum retention of active substances such as ginsenosides and amino acids.

[0034] The freeze-drying temperature is controlled between -40°C and -50°C, and the drying time is 12 to 24 hours;

[0035] S2: Crushing and mixing

[0036] The freeze-dried walnut kernels and ginseng are respectively crushed by low-temperature ultrafine crushing equipment, and then sieved to obtain ginseng powder and walnut powder with a particle size of 80-200 mesh;

[0037] Then, the ginseng powder and the walnut powder are mixed evenly in a mass ratio of 1:1 to 1:2;

[0038] S3: Supercritical CO2 Extraction

[0039] Supercritical CO2 extraction technology is used to extract ginsenosides, ω-3 fatty acids in walnuts, plant sterols and other effective ingredients from the mixed powder. The extraction temperature is 30℃ to 40℃, the pressure is controlled between 15-25MPa, and the extraction time is 2-3 hours;

[0040] Through this extraction process, the bioavailability of the product can be effectively improved and the health benefits can be enhanced;

[0041] S4: Spray drying and encapsulation

[0042] The ginseng and walnut mixture after supercritical CO2 extraction is dried by spray drying equipment, the drying temperature is controlled between 50°C and 60°C, and the drying time is 5-10 minutes;

[0043] The natural edible gum embedding technology is used to embed the fat, essential oil and other ingredients in walnut powder and ginseng powder to form a microcapsule structure, which improves the taste, reduces fat oxidation and improves solubility.

[0044] S5: Final screening and packaging

[0045] The final dry powder is screened through a screening device to obtain a powder with uniform particle size to ensure its solubility and taste consistency;

[0046] The screened powder is vacuum packed using moisture-proof and anti-oxidation packaging materials to maintain the freshness and health benefits of the product.

[0047] Specifically, the low-temperature ultrafine grinding equipment is a freezing grinder, which can quickly grind walnut kernels and ginseng at low temperature, effectively preventing high temperature from destroying their effective ingredients.

[0048] Specifically, the supercritical CO2 extraction technology has a high extraction efficiency and can efficiently extract ginsenosides in ginseng and various fatty acids in walnuts under low temperature conditions, retaining their active ingredients to the maximum extent while avoiding the loss of active ingredients in traditional heating extraction methods.

[0049] Specifically, the encapsulation technology uses natural edible gum (such as gelatin, gum arabic or sodium alginate, etc.) to encapsulate trace amounts of oil components to prevent oxidation, increase the storage stability of the product, and improve the solubility and taste of the powder.

[0050] Preferably, the nutritional components of the ginseng walnut powder include ginsenosides, ω-3 fatty acids in walnuts, polyphenol compounds, dietary fiber, minerals, vitamin E, etc., and have health benefits such as enhancing immunity, improving brain power, and improving cardiovascular health.

[0051] Preferably, the ginseng walnut powder can be directly mixed with warm water or milk for brewing, and can also be used as an additive in baking, beverages, and health foods.

[0052] Through the above technical scheme, in the present invention, through innovative processes such as low-temperature freeze-drying, ultrafine grinding, supercritical CO2 extraction and encapsulation technology, the effective ingredients in ginseng and walnuts can be effectively retained, the taste can be improved, the solubility of the product can be enhanced, the shelf life can be extended, and the bioavailability of nutrients can be improved, providing consumers with a healthier and better-tasting health food.

[0053] 1. Pretreatment of ginseng and walnut

[0054] Raw material selection and processing:

[0055] Ginseng selection: Select high-quality ginseng that is 4 to 6 years old, and ensure that the roots of the ginseng are intact and free of mold and contamination. Perform preliminary trimming on the ginseng to remove external soil and impurities.

[0056] Walnut kernel selection: Choose walnut kernels that are free of mold and mildew. Walnut kernels with cracked or damaged shells should be discarded. Wash the walnut kernels with clean water to remove external impurities.

[0057] Freeze drying:

[0058] Ginseng drying: Use low-temperature freeze-drying equipment to dry ginseng. Cut the ginseng into small pieces suitable for drying and put them into the freeze-drying equipment. The freeze-drying temperature is controlled between -40℃ and -50℃, and the drying time is controlled between 12 and 24 hours to maximize the retention of the effective ingredients of ginseng.

[0059] Walnut kernel drying: Walnut kernels are also processed using freeze-drying to avoid the loss of their oil and nutrients due to high temperature. The freeze-drying temperature is also controlled between -40℃ and -50℃, and the drying time is 12 to 18 hours.

[0060] 2. Crushing and mixing

[0061] Low temperature ultrafine grinding:

[0062] The freeze-dried walnut kernels and ginseng are crushed separately using a freeze grinder or an ultra-fine crusher. The crushing temperature is maintained at a low temperature to prevent high temperature from damaging the active ingredients.

[0063] Grinding fineness: After grinding, the powder is screened out with 80 to 200 mesh through screening equipment to ensure the uniformity of the powder.

[0064] mix:

[0065] Mix ginseng powder and walnut powder in a mass ratio of 1:1 to 1:2. In this step, a small amount of natural auxiliary materials (such as wolfberry powder, honey powder, etc.) can be added for flavoring and nutrition enhancement. A dedicated mixer is used during the mixing process to ensure that the two powders are evenly distributed.

[0066] 3. Supercritical CO2 extraction

[0067] Extraction process:

[0068] The ginseng and walnut powder mixture is added into a supercritical CO2 extraction device, and the effective ingredients in ginseng and walnut (such as ginsenosides, ω-3 fatty acids and phytosterols in walnuts, etc.) are extracted using supercritical CO2 solvent.

[0069] Extraction conditions: temperature set at 30℃ to 40℃, pressure set at 15 to 25MPa, extraction time 2 to 3 hours. Through this process, effective ingredients can be extracted efficiently at a lower temperature, avoiding the loss of ingredients caused by traditional heating methods.

[0070] Treatment of the extract:

[0071] After extraction, the resulting liquid is separated and concentrated, and the extracted ingredients are retained in the ginseng walnut powder to ensure its biological activity.

[0072] 4. Spray drying and encapsulation

[0073] Spray Drying:

[0074] The ginseng and walnut mixed liquid after supercritical CO2 extraction is spray dried. The temperature of the spray dryer is controlled between 50℃ and 60℃, and the drying time is controlled between 5 and 10 minutes. Spray drying can effectively remove moisture from the liquid while maintaining the nutritional components of ginseng and walnut powder.

[0075] Embedding technology:

[0076] Before spray drying, natural edible gums (such as gelatin, gum arabic or sodium alginate) are used to embed the oil components in ginseng and walnut powder to prevent them from oxidation. These natural edible gums form microcapsule structures that encapsulate the active ingredients, improve the taste and solubility of the powder, and extend the shelf life of the product.

[0077] 5. Screening and packaging

[0078] Screening:

[0079] The spray-dried powder is screened through a screening device to screen out powder with uniform particle size to ensure the solubility and taste consistency of the powder. Finally, a uniform powder with a particle size of 80 to 200 mesh is obtained.

[0080] Vacuum Packaging:

[0081] The screened powder is packaged by a vacuum packaging machine. The packaging material is a highly sealed packaging material with moisture-proof and anti-oxidation functions to ensure that the powder is not affected by moisture and air during storage.

[0082] The packaged finished products should be stored in a dry, cool environment, away from direct sunlight, and the temperature should be properly controlled to ensure their freshness and the stability of their nutrients.

[0083] 6. Final Product

[0084] Product form: The final ginseng walnut powder is an easily soluble powder that can be directly brewed with warm water or milk. It has a smooth and delicate taste without any granularity, while retaining the unique aroma and nutrition of ginseng and walnut.

[0085] Nutritional ingredients: The powder is rich in ginsenosides, ω-3 fatty acids from walnuts, plant sterols, polyphenol compounds, dietary fiber, minerals, vitamin E, etc. It has a significant effect on enhancing immunity, promoting brain power and cardiovascular health.

[0086] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A ginseng walnut powder and a preparation method thereof, characterized in that: The following steps are involved: S1: Pretreatment of ginseng and walnut Select high-quality dried ginseng and walnut kernels. After shelling and cleaning the walnut kernels, freeze-dry them at low temperature. For dried ginseng, freeze-drying is used to preserve its effective ingredients, ensuring maximum retention of active substances such as ginsenosides and amino acids. The freeze-drying temperature is controlled between -40°C and -50°C, and the drying time is 12 to 24 hours; S2: Crushing and mixing The freeze-dried walnut kernels and ginseng are respectively crushed by low-temperature ultrafine crushing equipment, and then sieved to obtain ginseng powder and walnut powder with a particle size of 80-200 mesh; Then, the ginseng powder and the walnut powder are mixed evenly in a mass ratio of 1:1 to 1:2; S3: Supercritical CO2 Extraction Supercritical CO2 extraction technology is used to extract ginsenosides, ω-3 fatty acids in walnuts, plant sterols and other effective ingredients from the mixed powder. The extraction temperature is 30℃ to 40℃, the pressure is controlled between 15-25MPa, and the extraction time is 2-3 hours; Through this extraction process, the bioavailability of the product can be effectively improved and the health benefits can be enhanced; S4: Spray drying and encapsulation The ginseng and walnut mixture after supercritical CO2 extraction is dried by spray drying equipment, the drying temperature is controlled between 50°C and 60°C, and the drying time is 5-10 minutes; The natural edible gum embedding technology is used to embed the fat, essential oil and other ingredients in walnut powder and ginseng powder to form a microcapsule structure, which improves the taste, reduces fat oxidation and improves solubility. S5: Final screening and packaging The final dry powder is screened through a screening device to obtain a powder with uniform particle size to ensure its solubility and taste consistency; The screened powder is vacuum packed using moisture-proof and anti-oxidation packaging materials to maintain the freshness and health benefits of the product.

2. The ginseng walnut powder and the preparation method thereof according to claim 1, characterized in that: The low-temperature ultrafine grinding equipment is a freezing grinder, which can quickly grind walnut kernels and ginseng at low temperatures, effectively preventing the destruction of their effective ingredients by high temperatures.

3. The ginseng walnut powder and the preparation method thereof according to claim 1, characterized in that: The supercritical CO2 extraction technology has a high extraction efficiency and can efficiently extract ginsenosides in ginseng and various fatty acids in walnuts under low temperature conditions, retaining their active ingredients to the maximum extent while avoiding the loss of active ingredients in traditional heating extraction methods.

4. The ginseng walnut powder and the preparation method thereof according to claim 1, characterized in that: The embedding technology uses natural edible gum (such as gelatin, gum arabic or sodium alginate) to embed trace amounts of oil components to prevent oxidation, increase the storage stability of the product, and improve the solubility and taste of the powder.

5. The ginseng walnut powder and the preparation method thereof according to claim 1, characterized in that: The nutritional ingredients of the ginseng walnut powder include ginsenosides, ω-3 fatty acids in walnuts, polyphenol compounds, dietary fiber, minerals, vitamin E, etc. It has health benefits such as enhancing immunity, improving brain power, and improving cardiovascular health.

6. The ginseng walnut powder and the preparation method thereof according to claim 1, characterized in that: The ginseng walnut powder can be directly mixed with warm water or milk for brewing, and can also be used as an additive in baking, beverages and health foods.