Fragrant fermented ginseng solid beverage, byproduct ginseng tablet candy and production process

Abstract

The invention discloses a fragrant fermented ginseng solid beverage, a byproduct ginseng tablet candy and a production process. The fragrant fermented ginseng solid beverage comprises the following raw materials: ginseng, codonopsis pilosula, astragalus membranaceus, radix puerariae, gastrodia elata, gordon euryale seeds, hawthorn, fingered citron, sea-buckthorn, malt, cistanche, peach kernels, mulberries, bunge cherry seeds, almonds, fructus cannabis, angelica sinensis, radix ophiopogonis, asparagus fern, semen cassiae, radix polygonati officinalis, liquorice, oysters, intelligent kernels, dogwood, spina date seeds, lophatherum gracile, radix angelicae, ginkgo, white hyacinth beans, lily, chrysanthemum, momordica grosvenori, poria cocos, mulberry leaves and platycodon grandiflorum. And lotus seeds, allium macrostemon, coix seeds, honey and a fermentation auxiliary agent. The technology of low-temperature activity preservation, fermentation flavor regulation and control, full-ingredient utilization and the like is integrated in a breakthrough mode, the product has the advantages that the ginsenoside retention rate is larger than or equal to 92%, the disintegration time is smaller than or equal to 4 min, the bitter taste covering degree is excellent and the like, and the industrial problems that a traditional ginseng product is large in activity loss, poor in taste, difficult to take and throat and the like are solved.

Description

Technical Field

[0001] The present invention relates to the field of ginseng solid beverages, in particular to fermented ginseng solid beverages with fragrance, by-product ginseng chewable tablets, and production processes. Background Art

[0002] Ginseng, as a well-known highly nourishing medicinal material, has various medicinal values such as enhancing immunity, anti-fatigue, and antioxidant, and is widely used in the fields of health care and medicine. Traditional ginseng products, such as ginseng slices, ginseng powder, ginseng oral liquid, ginseng capsules, etc., have obvious limitations in these forms:

[0003] (1) Components are easily degraded: Active components such as ginsenosides in liquid preparations (such as oral liquids) are easily degraded by light and temperature, and have a short shelf life.

[0004] (2) Difficult to swallow: Capsules or tablets are relatively large in volume, which is not user-friendly for groups such as children and the elderly.

[0005] (3) The unique taste of ginseng cannot be widely accepted by the population.

[0006] To achieve the high-value utilization of ginseng, some manufacturers have begun to combine traditional Chinese medicinal materials (such as ginseng, sea buckthorn, etc.) with fermentation technology to obtain fermented ginseng solid beverages to improve the flavor; some even combine it with candies to make chewable tablets, solving the problems of inconvenient consumption and difficult swallowing of ginseng products.

[0007] Chewable tablets are a type of solid food directly pressed from powder, with advantages such as convenient carrying, accurate dosage, and adjustable taste, and have become increasingly active in the field of functional foods in recent years.

[0008] However, for the fermented ginseng solid beverages with fragrance or ginseng chewable tablets obtained by such technologies, the following technical difficulties still exist:

[0009] ① Active components are easily degraded: Thermosensitive components such as ginsenosides may be inactivated due to high temperature or mechanical pressure during the production process.

[0010] ② Balance between taste and efficacy: It is difficult to mask the inherent taste of ginseng, and excessive addition of flavoring agents will inevitably reduce the efficacy of the product.

[0011] ③ Using conventional diluents (such as starch, glucose) to directly mix with medicinal materials such as ginseng powder, resulting in a low content of effective components.

[0012] ④ The problem of slow disintegration caused by improper addition of lubricants during the tableting process has not been solved.

[0013] ⑤ Lack of systematic research on the synergistic compatibility of medicinal materials with other functional components (such as polysaccharides, amino acids). Summary of the Invention

[0014] The object of the present invention is to solve the disadvantages existing in the prior art, and to provide a solid drink of fragrant fermented ginseng, a by-product ginseng tablet candy, and a production process.

[0015] To achieve the above object, the present invention adopts the following technical solutions:

[0016] The present invention first provides a solid drink of fragrant fermented ginseng, which comprises the following raw materials in parts by weight:

[0017] 100 parts of low-fat traditional Chinese medicine components, including: ginseng, codonopsis pilosula, astragalus membranaceus, gastrodia elata, euryale ferox, fingered citron, malt, cistanche deserticola, peach kernel, angelica sinensis, ophiopogon japonicus, asparagus cochinchinensis, polygonatum odoratum, oyster, semen carthami, lophatherum gracile, angelica dahurica, momordica grosvenori, poria cocos, mulberry leaf, platycodon grandiflorum, lotus seed, allium macrostemon, coix lacryma-jobi, hawthorn, mulberry, chrysanthemum, kudzu root, lily, liquorice, honey; among them, hawthorn, mulberry, chrysanthemum, kudzu root, lily, liquorice and honey are reducing low-fat traditional Chinese medicines;

[0018] 30-40 parts of high-fat traditional Chinese medicine components, including: peach kernel, prunus japonica, cannabis seed, ginkgo seed, lablab bean, cornel, wild jujube seed, seabuckthorn, cassia seed, almond; among them, seabuckthorn, cassia seed and almond are reducing high-fat traditional Chinese medicines;

[0019] 10-15 parts of fermentation aids, including: fermentation bacteria powder, glucose, and composite amino acids corresponding to the fermentation bacteria powder.

[0020] Preferably, the low-fat traditional Chinese medicine components comprise the following raw materials in parts by weight: 5-7 parts of ginseng, 5-7 parts of codonopsis pilosula, 3-5 parts of astragalus membranaceus, 4-5 parts of gastrodia elata, 4-6 parts of euryale ferox, 2.5-3 parts of cistanche deserticola, 2.5-3 parts of fingered citron, 7-10 parts of malt, 7-10 parts of peach kernel, 1.5-3 parts of angelica sinensis, 7-10 parts of ophiopogon japonicus, 7-10 parts of asparagus cochinchinensis, 3-5 parts of polygonatum odoratum, 3-4 parts of oyster, 1.5-3 parts of semen carthami, 1.5-3 parts of lophatherum gracile, 4-6 parts of momordica grosvenori, 3-4 parts of angelica dahurica, 2.5-3 parts of poria cocos, 2.5-3 parts of mulberry leaf, 3-4 parts of coix lacryma-jobi, 0.5-1 part of allium macrostemon, 3-4 parts of platycodon grandiflorum, 3-4 parts of lotus seed, 4-5 parts of hawthorn, 3-4 parts of mulberry, 1.5-3 parts of lily, 3-4 parts of chrysanthemum, 4-6 parts of kudzu root, 3-4 parts of liquorice, 3-4 parts of honey.

[0021] Preferably, the high-fat traditional Chinese medicine components comprise the following raw materials in parts by weight: 1.5-2 parts of wild jujube seed, 4-6 parts of prunus japonica, 4-6 parts of cannabis seed, 1.5-2 parts of cornel, 1.5-2 parts of lablab bean, 0.1-1 part of ginkgo seed, 3-5 parts of cassia seed, 3-4 parts of seabuckthorn, 0.1-1.5 parts of almond.

[0022] Preferably, the fermentation aid comprises the following raw materials in parts by weight: 2.5 - 3 parts of yeast extract powder, 5 - 7 parts of glucose, and 2.5 - 5 parts of compound amino acid A;

[0023] or comprises 2.5 - 3 parts of paracasei powder, 7 - 10 parts of glucose, and 1 - 2.5 parts of compound amino acid B;

[0024] or comprises 2.5 - 3 parts of monascus purpureus powder, 3 - 5 parts of glucose, and 5 - 8 parts of compound amino acid C.

[0025] The production process of the flavored fermented ginseng solid drink comprises the following steps:

[0026] S1. Use a low-temperature vibration pulverizer to ultrafinely pulverize the low-fat traditional Chinese medicine components and high-fat traditional Chinese medicine components except for honey into micron-sized particles. The pulverization temperature is -20 to -30 °C, the vibration pulverization time is 30 to 40 min, and it is sieved through 200 to 2000 meshes;

[0027] S2. Use ether cold soaking for degreasing treatment on the pulverized high-fat traditional Chinese medicine components, filter and then evaporate the solvent to dryness to obtain degreased powder. The degreasing method is ether cold soaking 2 - 3 times, 1 - 2 h each time;

[0028] S3. Perform ultrasonic-assisted distilled water extraction on the pulverized low-fat traditional Chinese medicine components and degreased powder to extract amino acids, and then add honey to obtain an extraction mixture. When performing ultrasonic-assisted extraction, the water temperature of distilled water is controlled at 40 - 60 °C, the ultrasonic frequency is controlled at 50 - 100 kHz, and the extraction time is 25 - 35 min;

[0029] S4. Use an atmospheric pressure plasma pipeline system to perform low-temperature plasma sterilization on the extraction mixture. The sterilization temperature is controlled at 25 - 40 °C, and the sterilization time is 1 - 30 min;

[0030] S5. Centrifuge the sterilized extraction mixture to obtain an amino acid extract and a solid separation. Air-dry the solid separation to obtain powder A;

[0031] S6. Add a fermentation aid to the extract, generate compound enzymes by fermenting bacteria, and perform enzymatic hydrolysis and fermentation. If using yeast, the fermentation temperature is 25 - 30 °C, and the fermentation time is 66 - 78 h; if using paracasei, the fermentation temperature is 35 - 40 °C, and the fermentation time is 42 - 54 h; if using monascus purpureus, the fermentation temperature is 28 - 32 °C, and the fermentation time is 12 - 15 d. Air-dry the product to obtain powder B;

[0032] S7. Uniformly mix powder A and powder B to obtain the flavored fermented ginseng solid drink.

[0033] The present invention can also by-product ginseng tablets from the aforementioned fragrant fermented ginseng solid drink, which comprises raw materials in the following parts by weight:

[0034] 100 parts of low-fat traditional Chinese medicine components, including: ginseng, codonopsis pilosula, astragalus membranaceus, gastrodia elata, euryale ferox, fingered citron, malt, cistanche deserticola, peach kernel, angelica sinensis, ophiopogon japonicus, asparagus cochinchinensis, polygonatum odoratum, oyster, semen juglandis, lophatherum gracile, angelica dahurica, momordica grosvenori, poria cocos, mulberry leaf, platycodon grandiflorum, lotus seed, allium macrostemon, coix lacryma-jobi, hawthorn, mulberry, chrysanthemum, kudzu root, lily, liquorice, honey; among them, hawthorn, mulberry, chrysanthemum, kudzu root, lily, liquorice and honey are reducing low-fat traditional Chinese medicines;

[0035] 30-40 parts of high-fat traditional Chinese medicine components, including: peach kernel, prunus japonica, cannabis seed, ginkgo seed, lablab bean, cornel, wild jujube seed, seabuckthorn, cassia seed, almond; among them, seabuckthorn, cassia seed and almond are reducing high-fat traditional Chinese medicines;

[0036] 10-15 parts of fermentation aids, including: fermentation bacteria powder, glucose, compound amino acids corresponding to the fermentation bacteria powder;

[0037] 13-20 parts of tabletting aids, including: magnesium stearate, maltitol.

[0038] Preferably, the tabletting aids comprise raw materials in the following parts by weight: 1-2 parts of magnesium stearate, 12-18 parts of maltitol.

[0039] The present invention also provides a production process for the by-product ginseng tablets of the aforementioned fragrant fermented ginseng solid drink, which comprises the following steps:

[0040] S1. Use a low-temperature vibration crusher to ultrafinely crush the traditional Chinese medicine materials except honey into micron-sized particles, the crushing temperature is -20 to -30 °C, the vibration crushing time is 30 to 40 min, and sieve through 200 to 2000 meshes;

[0041] S2. Use ether cold soaking and degreasing treatment for the high-fat traditional Chinese medicine components, and the solvent of the filtered solid needs to be volatilized. The degreasing method is ether cold soaking 2-3 times, 1-2 h each time;

[0042] S3. Perform ultrasonic-assisted distilled water extraction on the micronized materials to extract amino acids, and then add honey to obtain an extraction mixture. When performing ultrasonic-assisted extraction, the water temperature of the distilled water is controlled at 40 to 60 °C, the ultrasonic frequency is controlled at 50 to 100 kHz, and the extraction time is 25 to 35 min;

[0043] During the process of ether cold soaking and degreasing and distilled water extraction of amino acids, in order to ensure that the amino acids in the medicine are not inactivated, a large number of medicinal materials with reducing substances themselves are especially added, such as: hawthorn, mulberry, seabuckthorn, chrysanthemum, kudzu root, lily, liquorice, cassia seed, almond, honey, etc.;

[0044] S4. Using an atmospheric plasma pipeline system, subject the extracted material to low-temperature plasma sterilization, with the sterilization temperature controlled at 25 - 40 °C and the sterilization time at 1 - 30 min;

[0045] S5. Centrifuge to obtain an amino acid extract and a solid isolate, and air-dry the solid isolate to obtain powder A;

[0046] S6. Add a fermentation aid to the extract, generate a complex enzyme by fermentation bacteria, and conduct enzymatic hydrolysis and fermentation. If using yeast, the fermentation temperature is 25 - 30 °C and the fermentation time is 66 - 78 h; if using Lactobacillus paracasei, the fermentation temperature is 35 - 40 °C and the fermentation time is 42 - 54 h; if using Monascus purpureus, the fermentation temperature is 28 - 32 °C and the fermentation time is 12 - 15 d. Air-dry the product to obtain powder B;

[0047] During the fermentation process, the added yeast will convert amino acids, and yeast, compound amino acids, and glucose will convert to produce enzymes. These enzymes catalyze reactions to decompose amino acids, generating a large number of volatile and non-volatile aroma compounds, including fatty acids, higher alcohols, and esters; In particular, adding L-phenylalanine and L-leucine can significantly enhance the activities of enzymes such as leucine aminotransferase (LTR), phenylalanine aminotransferase (PAL), pyruvate kinase (PK), and the level of acetyl coenzyme A; At the same time, adding glucose ensures the survival of yeast, promotes the generation of specific aroma compounds, and directionally regulates the fermentation flavor - dominated by fruity aroma, and the generated esters mask the pungent odors of Angelica dahurica and Angelica sinensis; In addition, the fermentation process also decomposes macromolecular proteins and amino acids into small-molecule polypeptides, making the taste of the ginseng chewable tablets unique and making the amino acids in the medicinal materials more easily absorbed.

[0048] If adding Lactobacillus paracasei, Lactobacillus paracasei uses glucose as a fermentation substrate, and the main metabolites include lactic acid, short-chain fatty acids, bacteriocins, etc. Among them, lactic acid can lower the pH, inhibit miscellaneous bacteria, and extend the shelf life. Short-chain fatty acids such as acetic acid and propionic acid can regulate the intestinal flora. Bacteriocins such as lactacin are natural antibacterial peptides. Aspartic acid generates oxaloacetic acid through aminotransferase to support energy metabolism; Phenylalanine is catalyzed by phenylalanine aminotransferase (PAL) to generate phenylpyruvic acid. Phenylpyruvic acid further forms phenylacetaldehyde and is reduced to phenylethyl alcohol (characteristic of rose and fruity aroma), making the flavor characteristics of the obtained product sour, fresh, slightly salty, and milky.

[0049] If purple Monascus powder is added, purple Monascus synthesizes Monacolin (MK) by encoding keto-synthase, acyltransferase, dehydratase, etc. Monacolin is a natural lipid-lowering ingredient. When combined with Astragalus membranaceus and Pueraria lobata, it can further enhance the lipid-lowering and antioxidant capabilities of the candy. The flavor compounds produced by purple Monascus mainly include C8 compounds (such as 1-octen-3-ol), esters (such as ethyl acetate and ethyl lactate), pyrazines (such as 2,5-dimethylpyrazine), and ketones (such as 2-heptanone). The flavor characteristics are musty, slightly sweet, slightly bitter, and accompanied by an earthy smell. Arginine can be used as a nitrogen source or precursor for purple Monascus to produce MK, enabling the fermentation process to flow more towards the MK production pathway. L-citrulline also has a certain promoting effect on the MK synthesis pathway of Monascus.

[0050] S7. Uniformly mix powder A and powder B to obtain a solid drink of fermented ginseng with fragrance.

[0051] S8. Add tabletting aids to the solid drink of fermented ginseng with fragrance, where maltitol is used as a filler and magnesium stearate is used as a lubricant. After uniformly mixing, perform low-temperature tabletting at 30 - 45°C to obtain the finished product of ginseng tablets.

[0052] Preferably, during the enzymatic hydrolysis and fermentation process in S6, compound amino acid A is prepared from L-phenylalanine and L-leucine in a mass ratio of 1:1; compound amino acid B is prepared from phenylalanine and aspartic acid in a mass ratio of 1:1; compound amino acid C is prepared from arginine and glutamic acid in a mass ratio of 3:2.

[0053] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0054] 1. The present invention adopts low-temperature plasma sterilization technology and low-temperature ultrafine pulverization technology, which can effectively retain active ingredients, extend the shelf life of the drug, reduce the particle volume, increase its surface area, and thus make it easier for the human body to digest and absorb. During the processes of ether cold soaking for defatting and distilled water extraction of amino acids, a large amount of medicinal materials with reducing substances themselves are added specifically to ensure that the amino acids in the drug are not inactivated, and the use of artificially synthesized food additives is reduced, making the product safer and more reliable, and preferably solving the problem of easy degradation of active ingredients in existing ginseng products.

[0055] 2. The leaching extract of medicinal materials in the present invention adopts a fermentation process. During the fermentation process, the added yeast will convert amino acids. Exogenous added leucine and phenylalanine activate the transamination reaction through the LTR / PAL pathway, generating enzymes, significantly enhancing the activities of enzymes such as leucine aminotransferase (LTR), phenylalanine aminotransferase (PAL), pyruvate kinase (PK), and the level of acetyl coenzyme A. Using these enzymes to catalyze reactions to decompose amino acids, a large number of volatile and non-volatile aroma compounds are produced, directionally regulating the fermentation flavor - dominated by fruity aroma, and the generated esters mask the pungent odors of angelica dahurica and Chinese angelica;

[0056] The added Monascus purpureus uses glucose etc. as fermentation substrates and will synthesize monacolin by encoding keto synthase, acyltransferase, dehydratase, methyltransferase, ketoreductase, and acyl carrier protein. Monacolin is a natural lipid-lowering ingredient. When combined with astragalus membranaceus and kudzu root, it can further enhance the lipid-lowering and antioxidant abilities of candies. The flavor compounds produced by Monascus purpureus mainly include C8 compounds (such as 1-octen-3-ol), esters (such as ethyl acetate and ethyl lactate), pyrazines (such as 2,5-dimethylpyrazine), and ketones (such as 2-heptanone), and the flavor characteristics are musty aroma, slightly sweet, slightly bitter, and accompanied by earthy smell.

[0057] The added Lactobacillus paracasei uses glucose etc. as fermentation substrates, and the main metabolites include lactic acid, short-chain fatty acids, bacteriocins, etc. Among them, lactic acid can lower the pH, inhibit miscellaneous bacteria, and extend the shelf life. Short-chain fatty acids such as acetic acid and propionic acid can regulate the intestinal flora. Bacteriocins such as lactacin are natural antibacterial peptides. The flavor compounds produced mainly include lactic acid, diacetyl (butanedione), acetic acid, sulfur-containing compounds (dimethyl sulfide), etc., and the flavor characteristics are sour aroma, fresh, slightly salty, and milky aroma.

[0058] In addition, during the fermentation process, macromolecular proteins and amino acids are decomposed into small-molecular polypeptides, making the flavors of the fermented ginseng solid drink and the by-product ginseng tablets unique, and also making the amino acids in the medicinal materials more easily absorbed; it better solves the problem of the imbalance between the taking taste and efficacy in existing ginseng products.

[0059] 3. With the full utilization of all components as the core, the present invention has made innovations in the technological process. After the medicinal materials are micronized and extracted, the obtained substances are sterilized and centrifuged to obtain a solid separation and an amino acid extract. The amino acid extract can be used in the above fermentation process to promote the production of aroma compounds. In the solid separation, beneficial polysaccharides such as astragalus polysaccharide, ginseng polysaccharide, codonopsis pilosula polysaccharide, and mannitol, which were originally contained, are well preserved because of the low-temperature plasma sterilization technology, low-temperature ultrafine grinding technology, and ultrasonic-assisted extraction technology. Throughout the process, they do not come into contact with high temperature and high pressure, thus avoiding denaturation. The powder of this solid separation after air drying is mixed with the air-dried powder of the fermentation product, greatly restoring the medicinal properties of the medicinal materials themselves, slowing down the problem of the reduction of active ingredients, enabling the components of this flavored fermented ginseng solid drink and its by-product ginseng tablets to be more systematically coordinated, and enhancing the medicinal value of the product itself.

[0060] Through the self-enzymolysis process of the fermented product, it preferably solves the problems that in existing ginseng products, when directly mixing the powder of ginseng and other medicinal materials with conventional diluents (such as starch, glucose), the content of active ingredients is low, and there is a lack of systematic research on the synergistic compatibility of medicinal materials and other functional ingredients (such as polysaccharides, amino acids).

[0061] 4. With an appropriate amount of maltitol as the filler and magnesium stearate as the lubricant, the present invention improves the tablet pressing quality, extends the product shelf life, accelerates the disintegration of the tablet during taking, and preferably solves the problem of slow disintegration caused by improper addition of lubricants during the tablet pressing process in existing ginseng tablets.

[0062] In summary, the present invention proposes a production process flow of a novel flavored fermented ginseng solid drink and its by-product ginseng tablets. By using low-temperature plasma sterilization technology and low-temperature ultrafine grinding technology to retain active ingredients, improving the flavor and taste through fermentation and enzymolysis, and using reasonable fillers and lubricants to enhance the tablet pressing stability and bioavailability, a high-value, highly portable and good-tasting ginseng functional food is realized with the full utilization technology. BRIEF DESCRIPTION OF THE DRAWINGS

[0063] Figure 1 It is the industrial production flow chart of the production process of the flavored fermented ginseng solid drink and its by-product ginseng tablets proposed by the present invention. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0064] Next, the technical solutions in the embodiments of the present invention will be clearly and completely described in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all of the embodiments.

[0065] I. Formula screening of traditional Chinese medicine components in ginseng products:

[0066] Refer to Figure 1The given production process, taking the preparation of ginseng tablets as an example, includes the following steps:

[0067] S1. Ultrafine pulverize the low-fat traditional Chinese medicine components and high-fat traditional Chinese medicine components except honey in the raw material pretreatment stage - put them into a low-temperature vibration pulverizer at -25°C and pulverize them into 200 - 2000 mesh micron-sized particles. The pulverization time is 30 minutes, significantly increasing the specific surface area and improving the subsequent extraction efficiency.

[0068] S2. Perform ether cold extraction and degreasing on the pulverized high-fat traditional Chinese medicine components - extract twice, 1.5 hours each time. After degreasing, the lipid residue is controlled at "<5%". At the same time, due to the presence of medicinal materials rich in reducing substances such as flavonoids (quercetin, hyperoside), vitamin C, anthocyanins (cyanidin), and polyphenols like almonds, cassia seeds, and seabuckthorn, oxidation and deterioration during the degreasing process are avoided. After degreasing, the solid material is treated by evaporating the solvent to ensure no organic solvent residue.

[0069] S3. Mix the pulverized low-fat traditional Chinese medicine components and degreased powder with distilled water, and perform ultrasonic extraction at 50°C and 50 kHz for 30 minutes to fully release active ingredients such as proteins and amino acids, and then add honey to obtain an extraction mixture. The extraction rate of this method is 35% higher than that of the traditional direct extraction method, with zero loss of heat-sensitive components; it is about 4% higher than the enzymatic hydrolysis extraction method.

[0070] S4. The extraction mixture then enters the atmospheric pressure plasma pipeline system for sterilization treatment. In this step, as a new type of cold sterilization and preservation technology, low-temperature plasma has the advantages of short sterilization time, wide application range, simple operation, high safety, and environmental friendliness. After sterilization by this technology, microorganisms including molds and Escherichia coli are killed, and the volatile components of heat-sensitive medicinal materials are retained. Compared with the traditional methods of soaking and spraying disinfectants, the operating conditions are relatively mild and there is no residue.

[0071] S5. After centrifugation, the extraction mixture is divided into solid and liquid phases. The solid phase (containing astragalus polysaccharide, ginsenoside, etc.) will be directly air-dried to obtain powder A, and the liquid phase (rich in amino acids and small molecule peptides) is transferred to the fermentation process.

[0072] S6. Add fermentation aids to the liquid phase. When adding yeast extract powder, ferment at 28°C for 72 hours to generate flavor substances and small molecule active peptides;

[0073] Compared with the bitter, pungent, sweet, sour, and salty tastes of traditional Chinese medicine, which are difficult to swallow, this ginseng tablet greatly improves the strange taste of traditional Chinese medicine while retaining its original medicinal value through fermentation. The fermentation broth is spray-dried to obtain powder B rich in flavor components.

[0074] S7. Maltitol (filler) and magnesium stearate (lubricant) were added to powder A and powder B, and low-temperature tableting was carried out at 35 °C and a pressure of 50 MPa.

[0075] Different from Example 1, according to the different formulations, Examples 2-3 and Comparative Examples 1-4 were designed and completed. The specific formulations are shown in Table 1 below:

[0076] Table 1. Comparison table of examples and comparative examples with different component parts obtained according to the flow chart

[0077]

[0078] For all examples and comparative examples, the relevant indicators were detected according to Table 2.

[0079] Table 2. Key points of quality control in the product production process

[0080]

[0081] The obtained data tables of each index of each group after inspection are shown in Table 3:

[0082] Table 3. Detection of each quality control key point of each group

[0083]

[0084] Combining Table 1 and Table 3, it can be seen that:

[0085] Comparing Examples 1, 2, and 3, when each component is within the range specified by the formulation, although the detection indexes change, they can all meet the requirements of the process indexes.

[0086] Comparing Example 3 with Comparative Example 1, the reducing low-fat traditional Chinese medicine components were not added in Comparative Example 1, which also led to a significant decrease in the retention rate of ginsenoside Rg1 due to insufficient protection of ginsenoside Rg1 in subsequent processes such as extraction and sterilization.

[0087] Comparing Example 3 with Comparative Example 2, the reducing high-fat traditional Chinese medicine components were not added in Comparative Example 2. Since important traditional Chinese medicines such as ginseng are low-fat components, the shortage of reducing high-fat traditional Chinese medicine components has no direct impact on ginsenoside Rg1, but during the subsequent mixing process, the content of reducing components relatively decreases. Therefore, its retention rate decreases slightly.

[0088] Based on Example 3, Comparative Example 1, and Comparative Example 2, whether it is high-fat components or low-fat components, it is necessary to add reducing materials. Completely removing them will significantly reduce the saponin retention rate, and appropriate addition can optimize the stability of the medicinal effect components.

[0089] Comparing Example 3 with Comparative Example 3, the amount of glucose used in Comparative Example 3 was reduced. Glucose serves as the respiratory substrate for yeast, and too small an amount will significantly affect the survival of yeast, thereby reducing the production of the flavor compound phenethyl alcohol.

[0090] Comparing Example 3 with Comparative Example 4, the amount of compound amino acids used in Comparative Example 4 was reduced. Exogenously added leucine and phenylalanine activate the transamination reaction through the LTR / PAL pathway. When their amounts are reduced, the activities of enzymes such as leucine aminotransferase (LTR), phenylalanine aminotransferase (PAL), and pyruvate kinase (PK), as well as the level of acetyl coenzyme A, decrease accordingly, and the production of specific aroma compounds is greatly affected. Therefore, the addition of compound amino acids is indispensable for the efficient fermentation process.

[0091] Regarding process stability, in Example 1, more tabletting aids were added, resulting in the disintegration time and hardness of the tablets being better than those of other groups. For the remaining examples and comparative examples, the differences were not significant. The disintegration time was less than 4 min, and the tablet hardness fluctuated with the content of the tabletting aids but was always within 55±3. It can be seen that the physical properties of the tablets are not sensitive to component changes, indicating that the existing excipient system is reasonably designed.

[0092] II. Influence of types of fermentation aids on flavor fermentation:

[0093] For the solid flavor-fermented ginseng beverage prepared according to the traditional Chinese medicine component formula and steps S1-S7 of Example 3, further explore the influence of different strains, different types and amounts of glucose and compound amino acids, as well as different fermentation temperatures and fermentation times on the yield of flavor compounds.

[0094] 1. Influence of fermentation time on the yield rate of flavor compounds:

[0095] The specific test is shown in Table 4 below:

[0096] Table 4. Influence of fermentation time on the yield rate of flavor compounds

[0097]

[0098] It should be noted that the calculation of the yield rate of flavor compounds in Table 4 is as follows: Denote the output when the output of the flavor compound reaches the maximum value as 100%, and the ratio of the output at other times to this value is the yield rate at that fermentation time;

[0099] As can be seen from Table 4, although the contents of different amino acids and glucose have a certain influence on the output of flavor compounds, the curves of the three fermentation aids for generating flavor compounds are similar.

[0100] For fermentation aid A, when the fermentation reaches the third day, the yeast has actually completed the production of the vast majority of flavor compounds. From the 5th to the 17th day, although there is a small amount of newly generated phenethyl alcohol, macroscopically, it has little impact on the flavor improvement of the product. Considering the economic benefits, production costs and fermentation effects comprehensively, 3 days is selected as the optimal fermentation time for fermentation aid A.

[0101] For fermentation aid B, different from fermentation aid A, when detecting the content of flavor compounds on the first day, the phenethyl alcohol produced by Lactobacillus paracasei has accounted for about 70% of the highest value. The production in the following 3 - 17 days can be almost ignored. Therefore, 2 days is selected as its optimal fermentation time.

[0102] For fermentation aid C, during the fermentation process of Monascus purpureus, the production of ethyl acetate is very stable and reaches the maximum value on the 15th day. For this experiment, 15 days is suitable as its optimal fermentation time.

[0103] 2. Influence of fermentation temperature on the production rate of flavor compounds:

[0104] The specific experiment is shown in Table 5 below:

[0105] Table 5. Influence of fermentation temperature on the production rate of flavor compounds

[0106]

[0107] It should be noted that the calculation of the production rate of flavor compounds in Table 5 is as follows: Denote the production when the production of flavor compounds reaches the maximum value as 100%, and the ratio of the production at other times to this value is the production rate at that fermentation time; the production rate in Table 5 refers to the production rate of flavor compounds corresponding to each fermentation temperature at the optimal fermentation time. For example, the production rate of fermentation aid A at 45°C for 3 days is 34%.

[0108] As can be seen from Table 5, the fermentation temperature range of yeast is 25 - 30°C, and the optimal fermentation temperature is 28°C; the fermentation temperature range of Lactobacillus paracasei is 35 - 40°C, and the optimal fermentation temperature is 38°C; the fermentation temperature range of Monascus purpureus is 28 - 32°C, and the optimal fermentation temperature is 30°C.

[0109] 3. Influence of types of fermentation aids on flavor fermentation:

[0110] To sum up, all three fermentation bacteria can improve the flavor of this ginseng product, but the final effects are not the same - the taste of yeast is excellent, and the fruity aroma produced by fermentation largely masks the bitterness of traditional Chinese medicinal materials, with good flavor improvement effect. At the same time, it has strong enzymatic hydrolysis ability for amino acids and can enhance the absorption of beneficial components by the human body;

[0111] Lactobacillus casei also produces rich flavor compounds. However, while fermentation increases the polyphenol content, it also makes the overall taste too sour.

[0112] The fermentation cycle of Monascus purpureus is the longest, 5 times that of yeast fermentation and 7.5 times that of Lactobacillus casei fermentation, resulting in low production efficiency. The generated monacolin has the highest medicinal value and the best synergy with the medicinal properties of other Chinese medicinal materials (such as Astragalus membranaceus). However, although flavor compounds are produced, the taste is still bitter and has an earthy smell, with the worst taste improvement effect.

[0113] The above different flavor fermentation processes also correspond to different products. For example, the product obtained from yeast flavor fermentation + enzymatic hydrolysis has no bitterness, rich aroma, and a sweet taste, and can be used as a fruit-flavored chewable tablet or granule drink; the product obtained from Lactobacillus casei flavor fermentation + enzymatic hydrolysis has no bitterness, rich aroma, and a sour taste, and can be used as a sour chewable tablet or granule drink; the product obtained from Monascus purpureus flavor fermentation + enzymatic hydrolysis has a smell of fragrance, but the taste is still bitter and has an earthy smell, with the worst taste improvement effect. However, it has a better effect of lowering blood pressure and blood lipid, and can be used as a lozenge or granule drink for hypertensive patients.

[0114] As described above, only the preferred specific embodiments of the present invention are provided, but the protection scope of the present invention is not limited thereto. Any person skilled in the art within the technical scope disclosed by the present invention, according to the technical solution and inventive concept of the present invention, making equivalent substitutions or changes should be covered within the protection scope of the present invention.

Claims

1. A solid beverage of fermented ginseng with fragrance, characterized in that: It comprises raw materials in the following parts by weight: 100 parts of low-fat traditional Chinese medicine components, including: ginseng, codonopsis pilosula, astragalus membranaceus, gastrodia elata, euryale ferox, fingered citron, malt, cistanche deserticola, peach kernel, angelica sinensis, ophiopogon japonicus, asparagus cochinchinensis, polygonatum odoratum, oyster, semen juglandis, lophatherum gracile, angelica dahurica, momordica grosvenori, poria cocos, mulberry leaf, platycodon grandiflorum, lotus seed, allium macrostemon, coix lacryma-jobi, hawthorn, mulberry, chrysanthemum, kudzu root, lily, liquorice, honey; among them, hawthorn, mulberry, chrysanthemum, kudzu root, lily, liquorice and honey are reducing low-fat traditional Chinese medicines; 30 - 40 parts of high-fat traditional Chinese medicine components, including: peach kernel, prunus japonica, cannabis seed, ginkgo seed, dolichos lablab, cornelian cherry, wild jujube seed, seabuckthorn, cassia seed, almond; among them, seabuckthorn, cassia seed and almond are reducing high-fat traditional Chinese medicines; 10 - 15 parts of fermentation aids, including: fermentation bacterial powder, glucose, and the corresponding compound amino acid of the fermentation bacterial powder.

2. The solid fragrance-fermented ginseng drink according to claim 1, wherein: The low-fat traditional Chinese medicine components comprise raw materials in the following parts by weight: 5 - 7 parts of ginseng, 5 - 7 parts of codonopsis pilosula, 3 - 5 parts of astragalus membranaceus, 4 - 5 parts of gastrodia elata, 4 - 6 parts of euryale ferox, 2.5 - 3 parts of cistanche deserticola, 2.5 - 3 parts of fingered citron, 7 - 10 parts of malt, 7 - 10 parts of peach kernel, 1.5 - 3 parts of angelica sinensis, 7 - 10 parts of ophiopogon japonicus, 7 - 10 parts of asparagus cochinchinensis, 3 - 5 parts of polygonatum odoratum, 3 - 4 parts of oyster, 1.5 - 3 parts of semen juglandis, 1.5 - 3 parts of lophatherum gracile, 4 - 6 parts of momordica grosvenori, 3 - 4 parts of angelica dahurica, 2.5 - 3 parts of poria cocos, 2.5 - 3 parts of mulberry leaf, 3 - 4 parts of coix lacryma-jobi, 0.5 - 1 part of allium macrostemon, 3 - 4 parts of platycodon grandiflorum, 3 - 4 parts of lotus seed, 4 - 5 parts of hawthorn, 3 - 4 parts of mulberry, 1.5 - 3 parts of lily, 3 - 4 parts of chrysanthemum, 4 - 6 parts of kudzu root, 3 - 4 parts of liquorice, 3 - 4 parts of honey.

3. The solid fragrance-fermented ginseng beverage according to claim 1, characterized in that: The high-fat traditional Chinese medicine components comprise raw materials in the following parts by weight: 1.5 - 2 parts of wild jujube seed, 4 - 6 parts of prunus japonica, 4 - 6 parts of cannabis seed, 1.5 - 2 parts of cornelian cherry, 1.5 - 2 parts of dolichos lablab, 0.1 - 1 part of ginkgo seed, 3 - 5 parts of cassia seed, 3 - 4 parts of seabuckthorn, 0.1 - 1.5 parts of almond.

4. The solid fragrance-fermented ginseng beverage according to claim 1, wherein: The fermentation aids comprise raw materials in the following parts by weight: 2.5 - 3 parts of yeast extract powder, 5 - 7 parts of glucose, 2.5 - 5 parts of compound amino acid A; or 2.5 - 3 parts of paracasei powder, 7 - 10 parts of glucose, 1 - 2.5 parts of compound amino acid B; or 2.5 - 3 parts of monascus purpureus powder, 3 - 5 parts of glucose, 5 - 8 parts of compound amino acid C.

5. The production process of the flavored fermented ginseng solid drink according to any one of claims 1-4, characterized in that: It includes the following steps: S1. Use a low-temperature vibration pulverizer to ultrafinely pulverize the low-fat traditional Chinese medicine components and high-fat traditional Chinese medicine components except honey into micron-sized particles. The pulverization temperature is -20 to -30 °C, the vibration pulverization time is 30 to 40 min, and it is sieved through 200 to 2000 meshes; S2. Use ether cold soaking for defatting treatment on the pulverized high-fat traditional Chinese medicine components, filter and then evaporate the solvent to dryness to obtain defatted powder. The defatting method is ether cold soaking 2 - 3 times, 1 - 2 h each time; S3. Perform ultrasonic-assisted distilled water extraction on the pulverized low-fat traditional Chinese medicine components and defatted powder to extract amino acids, and then add honey to obtain an extraction mixture. When performing ultrasonic-assisted extraction, the water temperature of the distilled water is controlled at 40-60°C, the ultrasonic frequency is controlled at 50-100 kHz, and the extraction time is 25-35 min; S4. Use an atmospheric pressure plasma pipeline system to perform low-temperature plasma sterilization on the extraction mixture. The sterilization temperature is controlled at 25-40°C, and the sterilization time is 1-30 min; S5. Centrifuge the sterilized extraction mixture to obtain an amino acid extract and a solid separation. Air-dry the solid separation to obtain powder A; S6. Add a fermentation aid to the extract to generate a composite enzyme by fermentation bacteria. After enzymatic hydrolysis and fermentation, if yeast is used, the fermentation temperature is 25-30°C, and the fermentation time is 66-78 h; if Lactobacillus paracasei is used, the fermentation temperature is 35-40°C, and the fermentation time is 42-54 h; if Monascus purpureus is used, the fermentation temperature is 28-32°C, and the fermentation time is 12-15 d. Air-dry the product to obtain powder B; S7. Uniformly mix powder A and powder B to obtain a fragrant fermented ginseng solid drink.

6. The ginseng tablet candy by-produced from the flavor-fermented ginseng solid drink according to any one of claims 1-4, characterized in that: It includes the following raw materials in parts by weight: 100 parts of low-fat traditional Chinese medicine components, including: ginseng, codonopsis pilosula, astragalus membranaceus, gastrodia elata, euryale ferox, fingered citron, malt, cistanche deserticola, peach kernel, angelica sinensis, ophiopogon japonicus, asparagus cochinchinensis, polygonatum odoratum, oyster, semen ziziphi spinosae, lophatherum gracile, angelica dahurica, momordica grosvenori, poria cocos, mulberry leaf, platycodon grandiflorum, lotus seed, allium macrostemon, coix seed, hawthorn, mulberry, chrysanthemum, kudzu root, lily, licorice, honey; among them, hawthorn, mulberry, chrysanthemum, kudzu root, lily, licorice and honey are reducing low-fat traditional Chinese medicines; 30-40 parts of high-fat traditional Chinese medicine components, including: peach kernel, prunus japonica, cannabis seed, ginkgo biloba, white hyacinth bean, cornel, semen ziziphi spinosae, seabuckthorn, cassia seed, almond; among them, seabuckthorn, cassia seed and almond are reducing high-fat traditional Chinese medicines; 10-15 parts of fermentation aid, including: fermented bacteria powder, glucose, composite amino acids corresponding to the fermented bacteria powder; 13-20 parts of tabletting aid, including: magnesium stearate, maltitol.

7. The ginseng compressed candy according to claim 6, wherein: The tabletting aid includes the following raw materials in parts by weight: 1-2 parts of magnesium stearate, 12-18 parts of maltitol.

8. The production process of the ginseng pressed candy as a by-product of the fragrant fermented ginseng solid drink according to any one of claims 1 to 4, characterized in that: It includes the following steps: S1. Use a low-temperature vibration pulverizer to ultrafinely pulverize the low-fat traditional Chinese medicine components and high-fat traditional Chinese medicine components except honey into micron-sized particles. The pulverization temperature is -20 to -30°C, the vibration pulverization time is 30-40 min, and the fine powder is sieved through 200-2000 meshes; S2. Perform ether cold soaking and defatting treatment on the pulverized high-fat traditional Chinese medicine components, filter and then evaporate the solvent to dryness to obtain defatted powder. The defatting method is ether cold soaking 2-3 times, 1-2 h each time; S3. Perform ultrasonic-assisted distilled water extraction on the pulverized low-fat traditional Chinese medicine components and defatted powder to extract amino acids, and then add honey to obtain an extraction mixture. When performing ultrasonic-assisted extraction, the water temperature of the distilled water is controlled at 40-60°C, the ultrasonic frequency is controlled at 50-100 kHz, and the extraction time is 25-35 min; S4. Use an atmospheric pressure plasma pipeline system to perform low-temperature plasma sterilization on the leaching mixture, with the sterilization temperature controlled at 25-40 °C and the sterilization time at 1-30 min; S5. Centrifuge the sterilized leaching mixture to obtain an amino acid extract and a solid separation. Air-dry the solid separation to obtain powder A; S6. Add a fermentation aid to the extract to generate a complex enzyme by fermentation bacteria. After enzymatic hydrolysis and fermentation, if using yeast, the fermentation temperature is 25-30 °C and the fermentation time is 66-78 h; if using Lactobacillus paracasei, the fermentation temperature is 35-40 °C and the fermentation time is 42-54 h; if using Monascus purpureus, the fermentation temperature is 28-32 °C and the fermentation time is 12-15 d. Air-dry the product to obtain powder B; S7. Uniformly mix powder A and powder B to obtain a solid beverage of fermented ginseng with fragrance; S8. Add a tabletting aid to the solid beverage of fermented ginseng with fragrance, where maltitol is a filler and magnesium stearate is a lubricant. After uniform mixing, perform low-temperature tabletting at 30-45 °C to obtain the finished product of ginseng chewable candy.

9. The production process of the ginseng pressed tablets candy as a by-product of the fragrant fermented ginseng solid drink according to claim 8, characterized in that: During the enzymatic hydrolysis and fermentation process of S6, compound amino acid A is prepared from L-phenylalanine and L-leucine in a mass ratio of 1:1; compound amino acid B is prepared from phenylalanine and aspartic acid in a mass ratio of 1:1; compound amino acid C is prepared from arginine and glutamic acid in a mass ratio of 3:2.

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