High-saponin-content radix scrophulariae preparation and preparation method thereof
Through frozen treatment, multiple distillation and β-glucosidase hydrolysis combined with temperature change fermentation, the content of rare saponins in black ginseng preparations was improved, and the problem of low saponins content in traditional black ginseng preparations was solved, and the maximum utilization of saponins in ginseng products was achieved.
Patent Information
- Application Number
- CN202510597699.2
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-05-09
- Publication Date
- 2025-07-25
AI Technical Summary
The overall saponin content in traditional black ginseng preparation methods is low, resulting in the inability to maximize the utilization rate of ginseng.
Fresh ginseng is treated with frozen to reduce the loss of saponins caused by cell rupture, and through multiple distillation and β-glucosidase hydrolysis combined with warming fermentation, promoting the generation of rare saponins, and adding microcrystalline cellulose and magnesium stearate as fillers and lubricants.
In the case of reducing the overall loss of saponins, the content of rare saponins can be increased, the overall content of saponins in ginseng products can be maximized, the production cycle can be shortened, and the utilization rate of ginseng can be improved.
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Figure CN120361072A_ABST
Abstract
Description
Technical Field
[0001] The present invention belongs to the technical field of food processing, and particularly relates to a black ginseng preparation with a high saponin content and a preparation method thereof. Background Art
[0002] Black ginseng is a product made by subjecting ginseng to special processing techniques such as steaming and drying. The components of ginseng undergo a series of chemical changes during repeated steaming and drying processes, and the appearance turns blackish-brown or dark tea-brown. After ginseng becomes black ginseng, some rare ginsenosides are generated, and these saponins have a relatively high absorption rate by the human body.
[0003] In the Chinese patent with the publication number CN110251544A, a preparation method of black ginseng is mentioned, which includes the following steps: (1) Cleaning: cleaning fresh ginseng and setting it aside; (2) Punching: punching the fresh ginseng washed in step (1) with a punch; (3) Soaking: immersing the ginseng punched in step (2) in a citric acid solution for soaking; (4) Drying: drying the ginseng soaked in step (3) until there is no residual moisture on the surface; (5) Fermenting: fermenting the ginseng after the drying treatment in step (4) under the conditions of a temperature of 30 - 65°C and a humidity of 50% - 80%, thus obtaining the black ginseng. By soaking in a citric acid solution and then performing a fermentation treatment, the contents of ginsenoside Rg3, Rg5, and RK1 in the prepared black ginseng are respectively 3 - 4 times, 1 - 2 times, and 1 - 2 times that of traditional black ginseng.
[0004] During the application process, the applicant of the present invention found that the method disclosed in the above application has usage defects. Although the black ginseng prepared by this method can increase the contents of ginsenoside Rg3, Rg5, and RK1, the overall saponin content of the ginseng decreases, and the maximum utilization rate of ginseng cannot be achieved. Summary of the Invention
[0005] In order to overcome the deficiencies of the prior art, the purpose of the present invention is to provide a black ginseng preparation with a high saponin content and a preparation method thereof, so as to solve the problem that the overall saponin content in the black ginseng product prepared by the traditional method is relatively low, thereby resulting in the inability to maximize the utilization rate of ginseng.
[0006] To achieve the above purpose, the present invention provides the following technical solutions:
[0007] A black ginseng preparation with a high saponin content, comprising:
[0008] 95 parts by mass of black ginseng extract;
[0009] 4 parts by mass of microcrystalline cellulose;
[0010] 1 part by mass of magnesium stearate.
[0011] A preparation method of a black ginseng preparation with high saponin content, which is applied to the preparation of a black ginseng preparation with high saponin content, includes:
[0012] S1. Select fresh ginseng plants that are 5 to 6 years old without diseases and pests and have a main root diameter greater than 2 cm. After rinsing with clear water to remove the surface sediment, drain it.
[0013] S2. Perform freeze-drying on the drained fresh ginseng to obtain dried ginseng slices.
[0014] S3. Perform multiple steaming processes on the dried ginseng slices to obtain semi-finished black ginseng.
[0015] S4. Crush the semi-finished black ginseng to obtain black ginseng powder. After enzymatic hydrolysis and transformation of the black ginseng powder, centrifuge to collect the supernatant.
[0016] S5. Add nutrients and compound strains to the supernatant for dynamic fermentation to obtain a fermentation broth. After pasteurizing the fermentation broth, filter it to obtain a clarified fermentation broth.
[0017] S6. After concentrating and drying the clarified fermentation broth, obtain black ginseng extract powder.
[0018] S7. Mix the black ginseng extract powder with microcrystalline cellulose and magnesium stearate in a ratio of 95:4:1 to prepare the black ginseng preparation.
[0019] Preferably, in S2, the drained fresh ginseng is placed at -20°C and quick-frozen for 1 hour to obtain frozen ginseng. After thawing the frozen ginseng to 4°C, cut it longitudinally along the main root to obtain frozen ginseng slices with a thickness of 2.0 ± 0.2 mm. The frozen ginseng slices are laid flat on a tray and placed in a vacuum freeze-dryer. Under the environment with a vacuum degree less than 10 Pa and a temperature of -45°C, dry until the water content is less than 8% to obtain dried ginseng slices.
[0020] Preferably, in S3, the multiple steaming process steps include:
[0021] Lay the dried ginseng slices flat on a steamer tray and steam them in an atmospheric environment at a temperature of 105°C ± 2°C for 2 hours. Place the steamed ginseng slices in a drying room with environmental conditions of 25°C ± 2°C and a relative humidity less than 30% for drying to obtain first-steamed ginseng slices with a water content of 15% ± 1%.
[0022] Place the first-steamed ginseng slices in an environment with a pressure of 0.15 MPa and a temperature of 115°C ± 2°C and steam them for 1.5 hours. Place the steamed ginseng slices in a drying room with environmental conditions of 25°C ± 2°C and a relative humidity less than 30% for drying to obtain second-steamed ginseng slices with a water content of 10% ± 0.5%.
[0023] After steaming the secondarily steamed ginseng slices in an atmospheric environment at a temperature of 120°C ± 2°C for 30 minutes, the temperature of the steaming environment is gradually decreased to 100°C. The steamed ginseng slices are placed in a drying chamber with environmental conditions of 25°C ± 2°C and a relative humidity of less than 30% for drying to obtain the tertiarily steamed ginseng slices with a water content of less than 5%, which are used as the black ginseng semi-finished product.
[0024] Preferably, in step S4, the black ginseng semi-finished product is pulverized and passed through an 80-mesh sieve to obtain black ginseng powder. β-glucosidase with a mass fraction of 0.5% is added to the black ginseng powder. After mixing, a citric acid-disodium hydrogen phosphate buffer solution with a pH of 5.0 is added according to the solid-liquid ratio to obtain a mixed slurry. The mixed slurry is placed in a constant-temperature shaking water bath at 45°C ± 1°C and a rotation speed of 120 rpm for enzymatic hydrolysis for 3 hours. During this period, samples are taken every 30 minutes to detect the saponin conversion rate.
[0025] After the enzymatic hydrolysis is completed, the temperature of the mixed slurry is raised to 90°C and maintained for 10 minutes to inactivate the enzyme. After cooling to room temperature, it is centrifuged in a centrifuge at 4000 rpm for 15 minutes, and the supernatant is collected.
[0026] Preferably, in step S5, the supernatant, maltose, and peptone are mixed according to the final concentration ratio of 97.5%:2%:0.5% to prepare a culture medium. A composite strain is prepared by configuring Lactobacillus plantarum and Saccharomyces cerevisiae according to the mass ratio of 3:1. The composite strain is inoculated into the culture medium and statically fermented at a temperature of 30°C ± 1°C for 24 hours. Then, it is heated to 40°C ± 1°C every 6 hours, maintained for 2 hours, and then naturally cooled. This cycle is repeated 3 times to obtain a fermentation broth. The fermentation broth is filtered after pasteurization to obtain a clarified fermentation broth.
[0027] Preferably, in step S6, the clarified fermentation broth is concentrated to a relative density of 1.20 to obtain a concentrated fermentation broth. The concentrated fermentation broth is processed by spray drying. The spray drying parameters are set as an inlet air temperature of 180°C ± 5°C, an outlet air temperature of 80°C ± 2°C, a feeding rate of 20 mL / min, and an atomizer rotation speed of 25000 rpm to obtain black ginseng extract powder.
[0028] Preferably, in step S7, the black ginseng preparation includes tablets and capsules.
[0029] Compared with the prior art, the beneficial effects of the present invention are:
[0030] The present invention first uses freeze treatment on fresh ginseng to reduce the loss of saponins caused by cell rupture and improve the integrity of slices. Then, through multiple steaming processes, it promotes the gelatinization of starch and the thermal decomposition of saponin glycosides in ginseng slices, avoiding high-temperature carbonization of the slices. Next, it uses β-glucosidase to hydrolyze saponin sugar chains directionally, combined with variable-temperature fermentation to accelerate the generation of rare saponins. While reducing the overall loss of saponins in ginseng slices, it increases the content of rare saponins in the total saponins. Moreover, it uses periodic temperature increases to stimulate the metabolic activity of microorganisms, synchronously achieving cell wall breaking and component transformation, shortening the production cycle, effectively retaining the total content of saponins in ginseng products, and maximizing the utilization rate of ginseng. BRIEF DESCRIPTION OF THE DRAWINGS
[0031] Figure 1 It is a component diagram of a black ginseng preparation with a high saponin content disclosed by the present invention;
[0032] Figure 2 It is a preparation method diagram of a black ginseng preparation with a high saponin content disclosed by the present invention. DETAILED DESCRIPTION OF THE EMBODIMENTS
[0033] Next, the technical solutions in the embodiments of the present invention will be clearly and completely described in conjunction with the accompanying 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 the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present invention.
[0034] Example 1:
[0035] Please refer to Figure 1 - Figure 2 As shown, a black ginseng preparation with a high saponin content includes 95% by mass of black ginseng extract, 4% by mass of microcrystalline cellulose, and 1% by mass of magnesium stearate.
[0036] The content of rare saponins in the black ginseng extract is relatively high, and the overall saponin content is increased compared with traditional black ginseng, retaining most of the saponins in ginseng to the greatest extent, thereby promoting the number and effect of saponins in the black ginseng preparation. At the same time, microcrystalline cellulose is added as a filler, and magnesium stearate is added as a lubricant to form the black ginseng preparation together.
[0037] A preparation method of a black ginseng preparation with a high saponin content, which is applied to prepare a black ginseng preparation with a high saponin content, includes:
[0038] S1. Select 5-6-year-old fresh ginseng with a main root diameter greater than 2 cm, rinse it with clear water to remove the surface sediment, and then drain it;
[0039] S2. Perform freeze-drying treatment on the drained fresh ginseng to obtain dried ginseng slices;
[0040] S3. Steam the dried ginseng slices multiple times to obtain semi-finished black ginseng;
[0041] S4. Grind the semi-finished black ginseng to obtain black ginseng powder, enzymatically hydrolyze and transform the black ginseng powder, and then centrifuge to collect the supernatant;
[0042] S5. Add nutrients and compound strains to the supernatant for dynamic fermentation to obtain a fermentation broth, and filter the fermentation broth after pasteurization to obtain a clarified fermentation broth;
[0043] S6. Concentrate and dry the clarified fermentation broth to obtain black ginseng extract powder;
[0044] S7. Mix the black ginseng extract powder with microcrystalline cellulose and magnesium stearate in a ratio of 95:4:1 to prepare a black ginseng preparation, and the black ginseng preparation includes tablets and capsules.
[0045] As can be seen from the above, first, fresh ginseng is frozen to reduce the loss of saponins caused by cell rupture and improve the integrity of the slices. Then, multiple steaming processes are carried out to promote the gelatinization of starch and the thermal decomposition of saponin glycosides in the ginseng slices, avoiding high-temperature carbonization of the slices. Next, β-glucosidase is used to hydrolyze the saponin sugar chain directionally, and variable-temperature fermentation is combined to accelerate the generation of rare saponins. While reducing the overall loss of saponins in the ginseng slices, the content of rare saponins in the total saponins is increased. Moreover, periodic temperature increase is used to stimulate the metabolic activity of microorganisms, synchronously realizing cell wall breaking and component transformation, shortening the production cycle, effectively retaining the total content of saponins in the ginseng product, and maximizing the utilization rate of ginseng.
[0046] In step S2, the drained fresh ginseng is placed in a freezer at -20°C for 1 hour to obtain frozen ginseng. After thawing the frozen ginseng to 4°C, it is longitudinally sliced along the main root to obtain frozen ginseng slices with a thickness of 2.0 ± 0.2 mm. The frozen ginseng slices are laid flat on a tray and placed in a vacuum freeze dryer, and dried in an environment with a vacuum degree less than 10 Pa and a temperature of -45°C until the water content is less than 8% to obtain dried ginseng slices.
[0047] In step S3, the multiple steaming process steps include:
[0048] Lay the dried ginseng slices flat on a steaming tray, with a spacing of more than 1 cm between the dried ginseng slices to facilitate full contact between the steam and all the ginseng slices. Steam for 2 hours in an atmospheric environment at a temperature of 105°C ± 2°C. At this time, the ginseng slices are semi-transparent. Lay the steamed ginseng slices flat on a clean bamboo sieve and place them in a drying room with environmental conditions of 25°C ± 2°C and a relative humidity less than 30% for drying to obtain once-steamed ginseng slices with a water content of 15% ± 1%;
[0049] Place the first-steamed ginseng slices in an environment with a pressure of 0.15 MPa and a temperature of 115°C ± 2°C, and steam for 1.5 hours. Dark brown sugar crystals will gradually precipitate on the surface of the ginseng slices. Place the steamed ginseng slices in a drying chamber with environmental conditions of 25°C ± 2°C and a relative humidity of less than 30% for drying to obtain second-steamed ginseng slices with a water content of 10% ± 0.5%.
[0050] After placing the second-steamed ginseng slices in an atmospheric environment at a temperature of 120°C ± 2°C and steaming for 30 minutes, gradually cool the steaming environment temperature to 100°C to prevent the ginseng slices from coking. Place the steamed ginseng slices in a drying chamber with environmental conditions of 25°C ± 2°C and a relative humidity of less than 30% for drying to obtain third-steamed ginseng slices with a water content of less than 5%, which are used as black ginseng semi-finished products and stored sealed and protected from light.
[0051] In S4, crush the black ginseng semi-finished product and pass through an 80-mesh sieve to obtain black ginseng powder. Add β-glucosidase with a mass fraction of 0.5% to the black ginseng powder. After mixing, add a citric acid-disodium hydrogen phosphate buffer solution with a pH of 5.0 according to the solid-liquid ratio to obtain a mixed slurry. Place the mixed slurry in a constant-temperature shaking water bath at 45°C ± 1°C and a rotation speed of 120 rpm for enzymatic hydrolysis for 3 hours. During this period, sample and detect the saponin conversion rate every 30 minutes to understand the saponin conversion situation in real time;
[0052] After the enzymatic hydrolysis is completed, raise the temperature of the mixed slurry to 90°C and maintain it for 10 minutes to inactivate the enzyme. After cooling to room temperature, centrifuge it in a centrifuge at 4000 rpm for 15 minutes, and collect the supernatant.
[0053] In S5, mix the supernatant, maltose, and peptone according to the final concentration ratio of 97.5%:2%:0.5% to prepare a medium. Configure a compound strain by mixing Lactobacillus plantarum and Saccharomyces cerevisiae according to a mass ratio of 3:1. The compound strain can be inoculated in MRS liquid medium and YPD liquid medium and cultured in an environment at 37°C for 18 hours to expand the number of the compound strain. Inoculate the compound strain into the medium and statically ferment at a temperature of 30°C ± 1°C for 24 hours. Then, raise the temperature to 40°C ± 1°C every 6 hours, maintain it for 2 hours, and then cool naturally. Repeat this process 3 times to obtain a fermentation broth. After pasteurizing the fermentation broth, use a 0.22-μm microporous filter membrane to filter out the bacteria to obtain a clarified fermentation broth.
[0054] In S6, the clarified fermentation broth was concentrated to a relative density of 1.20 using a vacuum thin-film concentration system with a temperature of 50°C and a vacuum degree of -0.08 MPa to obtain a concentrated fermentation broth. The concentrated fermentation broth was processed by spray drying, and the spray drying parameters were set as follows: inlet air temperature 180°C ± 5°C, outlet air temperature 80°C ± 2°C, feeding rate 20 mL / min, atomizer rotation speed 25,000 rpm, to obtain black ginseng extract powder. The total saponin content in the black ginseng extract powder was greater than 25%, and the rare saponins ginsenoside Rg3, Rk1, and Rh2 were ≥ 3%, 5%, and 2% respectively.
[0055] Example two:
[0056] Please refer to Figure 1 - Figure 2 As shown, a black ginseng preparation with a high saponin content includes 95% by mass of black ginseng extract, 4% by mass of microcrystalline cellulose, and 1% by mass of magnesium stearate.
[0057] The content of rare saponins in the black ginseng extract is relatively high, and the overall saponin content is increased compared with traditional black ginseng, retaining most of the saponins in ginseng to the greatest extent, thereby promoting the quantity and effect of saponins in the black ginseng preparation. At the same time, microcrystalline cellulose is added as a filler and magnesium stearate is added as a lubricant to form the black ginseng preparation together.
[0058] A preparation method of a black ginseng preparation with a high saponin content, which is applied to the preparation of a black ginseng preparation with a high saponin content, includes:
[0059] S1. Select 5-6-year-old fresh ginseng with a main root diameter greater than 2 cm, rinse it with clean water to remove the surface sediment, and then drain it.
[0060] S2. Perform freeze-drying treatment on the drained fresh ginseng to obtain dried ginseng slices.
[0061] S3. Perform multiple steaming treatments on the dried ginseng slices to obtain semi-finished black ginseng.
[0062] S4. Crush the semi-finished black ginseng to obtain black ginseng powder, enzymatically hydrolyze and transform the black ginseng powder, and then centrifuge to collect the supernatant.
[0063] S5. Add nutrients and compound strains to the supernatant for dynamic fermentation to obtain a fermentation broth, and filter the fermentation broth after pasteurization to obtain a clarified fermentation broth.
[0064] S6. Concentrate and dry the clarified fermentation broth to obtain black ginseng extract powder.
[0065] S7. Mix the black ginseng extract powder with microcrystalline cellulose and magnesium stearate in a ratio of 95:4:1 to prepare a black ginseng preparation, and the black ginseng preparation includes tablets and capsules.
[0066] As can be seen from the above, fresh ginseng is first treated by freezing to reduce the loss of saponins caused by cell rupture and improve the integrity of slices. Then, through multiple steaming processes, the starch gelatinization of ginseng slices and the thermal decomposition of saponin glycosides are promoted to avoid high-temperature carbonization of the slices. Next, the saponin sugar chains are hydrolyzed directionally by β-glucosidase, and variable-temperature fermentation is combined to accelerate the generation of rare saponins. While reducing the overall loss of saponins in ginseng slices, the content of rare saponins in the total saponins is increased. Moreover, periodic temperature increase is used to stimulate the metabolic activity of microorganisms, simultaneously achieving cell wall breaking and component transformation, shortening the production cycle, effectively retaining the total content of saponins in ginseng products, and maximizing the utilization rate of ginseng.
[0067] In the description of the present invention, the terms "first" and "second" are only used for descriptive purposes and cannot be construed as indicating or implying relative importance or implicitly specifying the quantity of the indicated technical features. Thus, the features defined with "first" and "second" may explicitly or implicitly include one or more of such features. The meaning of "a plurality" is two or more unless otherwise specifically defined.
[0068] In the present invention, unless otherwise clearly specified and limited, the first feature being "on" or "under" the second feature may be that the first and second features are in direct contact, or the first and second features are indirectly in contact through an intermediate medium. Moreover, the first feature being "above", "over" and "on" the second feature may be that the first feature is directly above or obliquely above the second feature, or merely indicates that the first feature has a higher horizontal height than the second feature. The first feature being "under", "below" and "beneath" the second feature may be that the first feature is directly below or obliquely below the second feature, or merely indicates that the first feature has a lower horizontal height than the second feature.
[0069] In the description of this specification, the description with reference to terms such as "one embodiment", "some embodiments", "example", "specific example" or "some examples" means that the specific features, structures, materials or characteristics described in connection with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic representations of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described can be combined in a suitable manner in any one or more embodiments or examples. In addition, without conflict, those skilled in the art can combine and combine the different embodiments or examples described in this specification and the features of different embodiments or examples.
[0070] In the accompanying drawings of the disclosed embodiments of the present invention, only the structures related to the disclosed embodiments are involved, and other structures can refer to the general design. Without conflict, the same embodiment and different embodiments of the present invention can be combined with each other.
Claims
1. A black ginseng preparation with a high saponin content, characterized in that, Comprising: 95 parts by mass of black ginseng extract; 4 parts by mass of microcrystalline cellulose; 1 part by mass of magnesium stearate.
2. A preparation method of a black ginseng preparation with a high saponin content, characterized in that, Applied to the preparation of a black ginseng preparation with high saponin content described in claim 1, comprising: S1. Select 5- to 6-year-old fresh ginseng with a main root diameter greater than 2 cm, rinse with clear water to remove surface sediment, and drain; S2. Subject the drained fresh ginseng to freeze-drying treatment to obtain dried ginseng slices; S3. Steam the dried ginseng slices multiple times to obtain semi-finished black ginseng; S4. Crush the semi-finished black ginseng to obtain black ginseng powder, enzymatically hydrolyze and transform the black ginseng powder, and centrifuge to collect the supernatant; S5. Add nutrients and compound strains to the supernatant for dynamic fermentation to obtain a fermentation broth, pasteurize the fermentation broth and then filter to obtain a clarified fermentation broth; S6. Concentrate and dry the clarified fermentation broth to obtain black ginseng extract powder; S7. Mix the black ginseng extract powder with microcrystalline cellulose and magnesium stearate in a ratio of 95:4:1 to prepare a black ginseng preparation.
3. The preparation method of a black ginseng preparation with a high saponin content according to claim 2, characterized in that: In S2, place the drained fresh ginseng in a -20°C freezer for 1 hour to obtain frozen ginseng. After thawing the frozen ginseng to 4°C, cut it longitudinally along the main root to obtain frozen ginseng slices with a thickness of 2.0 ± 0.2 mm. Spread the frozen ginseng slices on a tray and place them in a vacuum freeze-dryer. Dry them in an environment with a vacuum degree less than 10 Pa and a temperature of -45°C until the water content is less than 8% to obtain dried ginseng slices.
4. The preparation method of a black ginseng preparation with a high saponin content according to claim 2, characterized in that: In S3, the multiple steaming treatment steps include: Spread the dried ginseng slices on a steamer tray and steam them in an atmospheric environment at a temperature of 105°C ± 2°C for 2 hours. Place the steamed ginseng slices in a drying room with environmental conditions of 25°C ± 2°C and a relative humidity less than 30% for drying to obtain first-steamed ginseng slices with a water content of 15% ± 1%; Place the first-steamed ginseng slices in an environment with a pressure of 0.15 MPa and a temperature of 115°C ± 2°C and steam them for 1.5 hours. Place the steamed ginseng slices in a drying room with environmental conditions of 25°C ± 2°C and a relative humidity less than 30% for drying to obtain second-steamed ginseng slices with a water content of 10% ± 0.5%; Place the second-steamed ginseng slices in an atmospheric environment at a temperature of 120°C ± 2°C and steam them for 30 minutes. Then gradually lower the temperature of the steaming environment to 100°C. Place the steamed ginseng slices in a drying room with environmental conditions of 25°C ± 2°C and a relative humidity less than 30% for drying to obtain third-steamed ginseng slices with a water content less than 5% as semi-finished black ginseng.
5. The preparation method of a black ginseng preparation with a high saponin content according to claim 2, characterized in that: In S4, crush the semi-finished black ginseng and pass it through an 80-mesh sieve to obtain black ginseng powder. Add β-glucosidase with a mass fraction of 0.5% to the black ginseng powder. After mixing, add a citric acid-disodium hydrogen phosphate buffer solution with a pH of 5.0 according to the solid-liquid ratio to obtain a mixed slurry. Place the mixed slurry in a constant-temperature shaking water bath at 45°C ± 1°C and a rotation speed of 120 rpm for enzymatic hydrolysis for 3 hours. During this period, take samples every 30 minutes to detect the saponin conversion rate; After the enzymatic hydrolysis is completed, the temperature of the mixed slurry is raised to 90 °C and maintained for 10 minutes to inactivate the enzyme. After cooling to room temperature, it is centrifuged in a centrifuge at 4000 rpm for 15 minutes, and the supernatant is collected.
6. The preparation method of a black ginseng preparation with a high saponin content according to claim 2, characterized in that: In S5, the supernatant, maltose and peptone are mixed to prepare a medium according to the final concentration ratio of 97.5%: 2%: 0.5%. A composite strain is prepared by mixing Lactobacillus plantarum and Saccharomyces cerevisiae according to the mass ratio of 3:
1. The composite strain is inoculated into the medium and statically fermented at 30 °C ± 1 °C for 24 hours. Then, the temperature is raised to 40 °C ± 1 °C every 6 hours, maintained for 2 hours and then naturally cooled. This cycle is repeated 3 times to obtain a fermentation broth. The fermentation broth is filtered after pasteurization to obtain a clarified fermentation broth.
7. The preparation method of a black ginseng preparation with a high saponin content according to claim 2, characterized in that: In S6, the clarified fermentation broth is concentrated to a relative density of 1.20 to obtain a concentrated fermentation broth. The concentrated fermentation broth is processed by spray drying. The spray drying parameters are set as follows: inlet air temperature 180 °C ± 5 °C, outlet air temperature 80 °C ± 2 °C, feed rate 20 mL / min, atomizer rotation speed 25000 rpm, to obtain black ginseng extract powder.
8. The preparation method of a black ginseng preparation with a high saponin content according to claim 2, characterized in that: In S7, the black ginseng preparation includes tablets and capsules.
Citation Information
Patent Citations
Black ginseng preparation method
CN110251544A