Highly active ginsenoside-retained ginseng honeyed paste and preparation method thereof

Abstract

The application belongs to the technical field of medicine, and particularly relates to a high-activity ginsenoside-retained ginseng honeyed paste and a preparation method thereof, raw materials of the ginseng honeyed paste include ginseng, mulberry, beta-cyclodextrin, malt dextrin, locust honey and lactobacillus plantarum liquid, the preparation method comprises the following steps: S1. ginseng pretreatment; S2. low-temperature enzymolysis; S3. ginsenoside extraction; S4. active protection by inclusion; S5. mulberry treatment; S6. low-temperature fermentation and honeying, the application solves the problems of ginsenoside thermal degradation and activity loss caused by existing high-temperature decoction and repeated boiling by constructing a whole-chain low-temperature protection and a targeted inclusion protection design for ginsenoside, and finally obtained ginseng honeyed paste has a high ginsenoside activity retention rate.

Description

Technical Field

[0001] This invention belongs to the field of pharmaceutical technology, specifically relating to a ginseng honey paste with high-activity ginsenoside retention and its preparation method. Background Technology

[0002] Traditional Chinese medicine pastes are a highly representative classic dosage form in my country's traditional medicine system. They deeply embody the theoretical essence and practical wisdom of traditional medicine, taking syndrome differentiation and treatment as the core, and adhering to the principles of individualized medication, yin-yang balance, and balanced supplementation. Through traditional processes of multiple rounds of decoction, extraction, and concentration, they not only maximize the enrichment of active ingredients in medicinal materials and achieve the refined transformation of medicinal components, but also have comprehensive effects of nourishing and strengthening the body, treating chronic diseases, and maintaining daily health. Ginseng, the dried root and rhizome of plants in the genus Panax of the Araliaceae family, is a unique traditional Chinese medicinal resource that is both food and medicine. It is known as the "King of Herbs" and has both medicinal and nutritional value. Ginsenosides, as its core active substances, are the core carriers for ginseng to exert key physiological functions such as enhancing immunity, anti-fatigue, and regulating metabolism, and are the core embodiment of ginseng's nourishing value.

[0003] Ginseng honey paste, a traditional Chinese medicine and food supplement that combines the nourishing value of ginseng with the advantages of a paste formulation, is highly sought after in the market. Current processes often employ traditional high-temperature decoction and repeated boiling methods. The continuous high temperatures during this process easily lead to the thermal degradation of ginsenosides, and there is a lack of specific protective measures for the stability of ginsenosides. This results in a low ginsenoside content and significant activity reduction in the finished ginseng honey paste, directly impacting the product's nourishing efficacy and market competitiveness. Summary of the Invention

[0004] To address the aforementioned shortcomings in the existing technology, this invention provides a ginseng honey paste with high ginsenoside retention and its preparation method, thereby solving the problems mentioned in the background technology.

[0005] To solve the above-mentioned technical problems, the present invention adopts the following technical solution: A ginseng honey paste with high-activity ginsenoside retention, the raw materials are composed of the following components by mass: 20-30 parts ginseng, 10-15 parts mulberry, 2-5 parts β-cyclodextrin, 3-6 parts maltodextrin, 40-50 parts acacia honey, and 1-2 parts Lactobacillus plantarum bacterial solution.

[0006] Furthermore, the acacia honey has a Baume degree of 40-43. 。 Acacia honey is a base material for ginseng honey paste, giving it a thick texture and sweet flavor, while also providing fructose, glucose, and other sugars. It serves as a carbon source for Lactobacillus plantarum fermentation. Baume scale is a core indicator for measuring honey concentration, with a value of 40-43. 。Bé's acacia honey has a moisture content of approximately 18%-20%. At this concentration, the acacia honey will not be too moist, which would lead to excessively long cooking times, nor too moist, which would make it too viscous and difficult to mix with mulberry juice and ferment with Lactobacillus plantarum. At the same time, the low acidity of acacia honey can reduce the acidic degradation of ginsenosides, further improving the retention rate of ginsenoside activity in the product. The viable count of the *Lactobacillus plantarum* bacterial solution was 1 × 10⁻� 9 -5×10 9 CFU / mL. This range ensures fermentation efficiency and metabolite yield, avoiding incomplete fermentation due to insufficient viable cell count. This viable cell count range ensures that the strain can quickly adapt to the fermentation environment and metabolize efficiently, ensuring complete fermentation while stably producing metabolites such as lactic acid, thus balancing taste optimization and natural antibacterial effects.

[0007] This invention also provides a method for preparing ginseng honey extract with the above-mentioned high-activity ginsenoside retention, comprising the following steps: S1. Ginseng pretreatment: After washing the ginseng, freeze it in an environment of -25 to -20℃ for 12-24 hours, and then pulverize it into ginseng powder with a particle size of 150-200μm using an ultrafine pulverizer. This step, through the combination of low-temperature freezing and ultrafine pulverization, increases the specific surface area of ​​ginseng powder without destroying the activity of ginsenosides, laying the foundation for the efficient release of ginsenosides in the subsequent enzymatic hydrolysis step. S2. Low-temperature enzymatic hydrolysis: Add 9-11 times the total mass of deionized water to the ginseng ultrafine powder, adjust the pH to 4.8-5.2 with citric acid, then add cellulase and pectinase and hydrolyze at 36℃ for 2.5-3 hours. After hydrolysis, inactivate the enzymes at 88-90℃ for 12-15 minutes, and filter through a 100-200 mesh filter to obtain the hydrolysate. This step maximizes the release of ginsenosides from ginseng cells through enzymatic hydrolysis, laying the foundation for subsequent extraction steps. S3. Extraction of ginsenosides: After the enzymatic hydrolysate is concentrated under reduced pressure, anhydrous ethanol is added as an entrainer for supercritical CO2 extraction. The extract is collected to obtain a highly active ginsenoside extract. In this step, anhydrous ethanol can enhance the solubility of ginsenosides in supercritical CO2. Moreover, supercritical CO2 extraction is carried out in a low-temperature and anaerobic environment, which can minimize the thermal degradation and oxidation of ginsenosides, while eliminating organic solvent residues and ensuring the high activity and safety of the extract.

[0008] S4. Inclusion Activity Protection: β-Cyclodextrin and maltodextrin are dissolved in deionized water and heated to 55-58℃ to ensure complete dissolution. Then, highly active ginsenoside extract is added, and the temperature is maintained at 55-58℃. The mixture is stirred at 450-500 r / min for 35-40 min, followed by spray drying to obtain ginsenoside-included micropowder. This step constructs a protective layer for ginsenosides. β-Cyclodextrin molecules have a cavity structure, which can encapsulate ginsenosides through molecular inclusion. Maltodextrin, as an auxiliary inclusion agent, enhances the stability of the inclusion system and promotes spray drying into powder, forming a molecular protective layer for ginsenosides. The synergistic effect of both prevents degradation of ginsenosides during subsequent fermentation and refining processes, maximizing the protection of ginsenoside activity. Simultaneously, maltodextrin improves the flowability of the micropowder, facilitating mixing during subsequent fermentation and refining.

[0009] S5. Mulberry processing: Wash the mulberries and juice them. Separate the solid and liquid components through a filter to obtain mulberry juice. S6. Low-temperature fermentation and honey refining: Acacia honey is simmered at a low temperature, then mulberry juice is added and heated and kept warm. After cooling, Lactobacillus plantarum liquid is added for fermentation. After fermentation, ginsenoside-encapsulated micro powder is added and simmered to obtain ginseng honey refining paste. This step follows a design sequence of first establishing the environment, then fermentation, and finally adding active ingredients to form the paste. The core is to avoid the destruction of ginsenoside activity by metabolic enzymes and high temperatures during fermentation, while ensuring fermentation efficiency and paste quality, thereby producing ginseng honey refining paste with a good taste and high activity of ginsenosides.

[0010] Furthermore, in step S2, the amount of cellulase added is 0.6%-0.8% of the mass of ginseng ultrafine powder, and the enzyme activity is 1×10⁻⁶. 5 U / g; the amount of pectinase added is 0.4%-0.6% of the weight of ginseng ultrafine powder, and the enzyme activity is 5×10. 4 U / g. Through the synergistic action of cellulase and pectinase at specific dosages and activities, the cellulose skeleton and pectin binding substances of ginseng cell walls can be degraded, maximizing the release of intracellular ginsenosides while avoiding waste due to excessive enzyme dosage.

[0011] Further, step S3, the extraction of ginsenosides, specifically involves concentrating the enzymatic hydrolysate under reduced pressure at a vacuum of -0.06 to -0.08 MPa to a solid content of 22%-25%. Then, anhydrous ethanol with a concentration of 6%-7% of the concentrate is added as an entrainer. The mixture is then subjected to supercritical extraction for 2.5-3 hours at an extraction pressure of 26-28 MPa, an extraction temperature of 36-38°C, and a CO2 flow rate of 17-19 L / h. The extract is collected to obtain a highly active ginsenoside extract.

[0012] Furthermore, in step S4, the deionized water is 9-10 times the total mass of β-cyclodextrin and maltodextrin; the mass ratio of the highly active ginsenoside extract to the total mass of β-cyclodextrin and maltodextrin is 1:(4-5), ensuring that the ginsenosides are completely encapsulated and improving the stability of the ginsenosides in the subsequent preparation process.

[0013] Furthermore, in step S4, the inlet air temperature of the spray dryer is 165-170℃ and the outlet air temperature is 72-75℃. The inlet air temperature of 165-170℃ in this step can quickly atomize the inclusion liquid and evaporate the moisture, while the outlet air temperature of 72-75℃ ensures that the moisture content of the ginsenoside inclusion powder is ≤5%, and at the same time avoids the thermal degradation of ginsenosides caused by excessively high outlet air temperature.

[0014] Furthermore, in step S5, the filter screen is 200-300 mesh.

[0015] Further, step S6, low-temperature fermentation and honey refining, specifically involves simmering acacia honey at 55-58℃ for 12-15 minutes, adding mulberry juice and heating to 86-88℃ for 16-18 minutes, cooling to 36-37℃, adding Lactobacillus plantarum inoculum for constant-temperature fermentation for 28-32 hours, and using citric acid to control the pH of the fermentation system to 5.6-5.8; after fermentation, adding ginsenoside-encapsulated micro powder and simmering at 62-64℃ until the paste forms beads when dropped, thus obtaining ginseng honey refining paste.

[0016] Furthermore, the mass ratio of mulberry juice to acacia honey is 1:(3-4). This ratio allows the fermentation system to maintain a stable pH without the need for a large amount of citric acid, avoiding excessive citric acid from affecting the product flavor and achieving a palatable balance between sweetness and acidity in the paste.

[0017] Compared with existing technologies, this invention has the following beneficial effects: By constructing a full-chain low-temperature protection and targeted inclusion protection design for ginsenosides, this invention solves the problem of thermal degradation and activity loss of ginsenosides caused by existing high-temperature decoction and repeated boiling. Through a full-process low-temperature process involving pretreatment at -25 to -20℃, enzymatic hydrolysis at 36℃, supercritical CO2 extraction at 36-38℃, composite inclusion activity protection at 55-58℃, and low-temperature molding at 62-64℃, the risk of thermal degradation of ginsenosides is avoided from the source. Simultaneously, through low-temperature enzymatic hydrolysis to break down ginseng cell walls and release ginsenosides, and supercritical CO2 low-temperature extraction of ginsenosides to β-cyclodextrin and maltodextrin for inclusion activity protection, targeted protection of ginsenosides is achieved throughout the entire chain from release and extraction to subsequent processing, especially for highly active ginsenoside extracts and β-cyclodextrin. The total mass ratio of dextrin and maltodextrin is 1:(4-5) to form a core-wall ratio, forming a complex inclusion system. By utilizing the specific encapsulation of saponins by the cavities of β-cyclodextrin molecules, and the enhanced inclusion stability by maltodextrin, a molecular-level targeted protective barrier is constructed for ginsenosides. This prevents ginsenosides from being directly exposed to oxygen, high temperature, or fermentation metabolites. This not only does not affect the uniform fusion of ginsenoside-encapsulated micropowder with the fermentation broth during subsequent cooking, but also fundamentally reduces the risk of oxidation and thermal degradation of ginsenosides. Ultimately, this significantly improves the activity retention rate of ginsenosides in the finished ginseng honey paste. Attached Figure Description

[0018] Figure 1 This is a flowchart of the preparation method of the ginseng honey paste of the present invention. Detailed Implementation

[0019] To enable those skilled in the art to better understand this solution, the following detailed description is provided in conjunction with specific embodiments and comparative examples. Unless otherwise specified, the materials used in the embodiments and comparative examples are all commercially available, and the processes used are conventional methods unless otherwise specified.

[0020] Example 1 A ginseng honey extract with high-activity ginsenoside retention comprises the following components by weight: 25 parts ginseng, 12 parts mulberry, 3 parts β-cyclodextrin, 4 parts maltodextrin, 45 parts acacia honey, and 1.5 parts Lactobacillus plantarum bacterial culture; wherein the acacia honey has a Baume degree of 42. 。 Bé, the viable count of Lactobacillus plantarum in the bacterial solution was 3 × 10⁻⁶. 9 CFU / mL. Then, the above raw material components are used to prepare a ginseng honey paste with high-activity ginsenoside retention according to the following steps: Step S1. Ginseng pretreatment: After washing the ginseng, freeze it in an environment of -22℃ for 18 hours, and then pulverize the ginseng to a particle size of 180μm using an ultrafine pulverizer to obtain ginseng ultrafine powder; Step S2. Low-temperature enzymatic hydrolysis: Add 10 times the total mass of deionized water to the ginseng ultrafine powder, adjust the pH to 5.0 with citric acid, then add 0.7% (by weight of ginseng ultrafine powder) of cellulase and 0.5% (by weight of ginseng ultrafine powder) of pectinase, and hydrolyze at 36℃ for 2.8 hours. The cellulase activity is 1×10⁻⁶. 5 U / g, pectinase activity is 5×10 4 U / g, after enzymatic hydrolysis, the enzyme was inactivated at 89℃ for 13 min, and the hydrolysate was obtained by filtering through a 150-mesh filter. Step S3. Extraction of ginsenosides: The enzymatic hydrolysate was concentrated under reduced pressure at a vacuum of -0.07 MPa to a solid content of 23%. Then, anhydrous ethanol with a concentration of 6.5% was added as an entrainer. The mixture was then subjected to supercritical extraction for 2.7 h at an extraction pressure of 27 MPa, an extraction temperature of 37 °C, and a CO2 flow rate of 18 L / h. The extract was collected to obtain a highly active ginsenoside extract. Step S4. Inclusion activity protection: Dissolve β-cyclodextrin and maltodextrin in 9 times their total mass of deionized water and heat to 56°C to completely dissolve them. Then add the high-activity ginsenoside extract at a mass ratio of 1:4.5 (total mass of β-cyclodextrin and maltodextrin). Maintain the temperature at 56°C and stir at 480 r / min for 38 min. After stirring, dry using a spray dryer with the inlet air temperature controlled at 168°C and the outlet air temperature at 73°C to obtain ginsenoside-included micro powder. Step S5. Mulberry processing: Wash the mulberries and juice them. Separate the solid and liquid components through a 250-mesh filter to obtain mulberry juice. Step S6. Low-temperature fermentation and honey refining: First, simmer acacia honey at 56℃ for 13 minutes. Then, add mulberry juice at a mass ratio of 1:3.5 (mulberry juice to acacia honey) and heat to 87℃ for 17 minutes. After cooling to 36.5℃, add Lactobacillus plantarum inoculum and ferment at a constant temperature for 30 hours. Use citric acid to control the pH of the fermentation system to 5.6-5.8. After fermentation, add ginsenoside-encapsulated micro powder and simmer at 63℃ until the paste forms beads when dropped, thus obtaining ginseng honey refining paste.

[0021] Example 2 A ginseng honey extract with high-activity ginsenoside retention comprises the following components by weight: 30 parts ginseng, 15 parts mulberry, 5 parts β-cyclodextrin, 6 parts maltodextrin, 50 parts acacia honey, and 2 parts Lactobacillus plantarum bacterial solution; wherein the acacia honey has a Baume degree of 43. 。 Bé; The viable count of the *Lactobacillus plantarum* bacterial solution is 5 × 10⁻⁶. 9 CFU / mL. The above raw material components were combined according to the following steps to obtain a ginseng honey paste with retained high-activity ginsenosides: Step S1. Ginseng pretreatment: After washing the ginseng, freeze it in an environment of -20℃ for 24 hours, and then pulverize the ginseng to a particle size of 200μm using an ultra-micro pulverizer to obtain ginseng ultra-micro powder; Step S2. Low-temperature enzymatic hydrolysis: Add 11 times the total mass of deionized water to the ginseng ultrafine powder, adjust the pH to 5.2 with citric acid, then add 0.8% (by weight of ginseng ultrafine powder) of cellulase and 0.6% (by weight of ginseng ultrafine powder) of pectinase, and hydrolyze at 36℃ for 3 hours. The cellulase activity is 1×10⁻⁶. 5 U / g, pectinase activity is 5×10 4 U / g, after enzymatic hydrolysis, the enzyme was inactivated at 90℃ for 15 min, and the hydrolysate was obtained by filtration through a 200-mesh filter; Step S3. Extraction of ginsenosides: The enzymatic hydrolysate was concentrated under reduced pressure at a vacuum degree of -0.08 MPa to a solid mass fraction of 25%. Then, anhydrous ethanol with a mass fraction of 7% of the concentrate was added as an entrainer. The extract was supercritically extracted for 3 hours at an extraction pressure of 28 MPa, an extraction temperature of 38℃, and a CO2 flow rate of 19 L / h. The extract was collected to obtain a highly active ginsenoside extract. Step S4. Inclusion activity protection: Dissolve β-cyclodextrin and maltodextrin in 10 times their total mass of deionized water and heat to 58°C to completely dissolve them. Then add the high-activity ginsenoside extract at a mass ratio of 1:5 (total mass of β-cyclodextrin and maltodextrin). Maintain the temperature at 58°C and stir at 500 r / min for 40 min. After stirring, dry using a spray dryer with the inlet air temperature controlled at 170°C and the outlet air temperature controlled at 75°C to obtain ginsenoside-included micro powder. Step S5. Mulberry processing: Wash the mulberries and juice them. Separate the solid and liquid components through a 300-mesh filter to obtain mulberry juice. Step S6. Low-temperature fermentation and honey refining: First, simmer acacia honey at 58℃ for 15 minutes. Then, add mulberry juice at a mass ratio of 1:4 (mulberry juice to acacia honey) and heat to 88℃ for 18 minutes. After cooling to 37℃, add Lactobacillus plantarum inoculum for constant-temperature fermentation for 32 hours. Use citric acid to control the pH of the fermentation system to 5.6-5.8. After fermentation, add ginsenoside-encapsulated micro powder and simmer at 64℃ until the paste forms beads when dropped, thus obtaining ginseng honey refining paste.

[0022] Example 3 A ginseng honey extract with high-activity ginsenoside retention comprises the following components by weight: 20 parts ginseng, 10 parts mulberry, 2 parts β-cyclodextrin, 3 parts maltodextrin, 40 parts acacia honey, and 1 part Lactobacillus plantarum bacterial solution; wherein the acacia honey has a Baume degree of 40. 。 Bé; The viable count of the *Lactobacillus plantarum* bacterial solution is 1 × 10⁻⁶.9 CFU / mL. The above raw material components were combined according to the following steps to obtain a ginseng honey paste with retained high-activity ginsenosides: Step S1. Ginseng pretreatment: After washing the ginseng, freeze it in an environment of -25℃ for 12 hours, and then pulverize the ginseng to a particle size of 150μm using an ultra-micro pulverizer to obtain ginseng ultra-micro powder; Step S2. Low-temperature enzymatic hydrolysis: Add 9 times the total mass of deionized water to the ginseng ultrafine powder, adjust the pH to 4.8 with citric acid, then add 0.6% (by weight of ginseng ultrafine powder) of cellulase and 0.4% (by weight of ginseng ultrafine powder) of pectinase, and hydrolyze at 36℃ for 2.5 hours. The cellulase activity is 1×10⁻⁶. 5 U / g, pectinase activity is 5×10 4 U / g, after enzymatic hydrolysis, the enzyme was inactivated at 88℃ for 12 min, and the hydrolysate was obtained by filtration through a 100-mesh filter; Step S3. Extraction of ginsenosides: The enzymatic hydrolysate was concentrated under reduced pressure at a vacuum degree of -0.06 MPa to a solid mass fraction of 22%. Then, 6% anhydrous ethanol was added as an entrainer. Supercritical extraction was performed for 2.5 h at an extraction pressure of 26 MPa, an extraction temperature of 36 °C, and a CO2 flow rate of 17 L / h. The extract was collected to obtain a highly active ginsenoside extract. Step S4. Inclusion activity protection: Dissolve β-cyclodextrin and maltodextrin in 9 times their total mass of deionized water and heat to 55°C to completely dissolve them. Then add the high-activity ginsenoside extract at a mass ratio of 1:4 (total mass of β-cyclodextrin and maltodextrin). Maintain the temperature at 55°C and stir at 450 r / min for 35 min. After stirring, dry using a spray dryer with the inlet air temperature controlled at 165°C and the outlet air temperature controlled at 72°C to obtain ginsenoside-included micro powder. Step S5. Mulberry processing: Wash the mulberries and juice them. Separate the solid and liquid components through a 200-mesh filter to obtain mulberry juice. Step S6. Low-temperature fermentation and honey refining: First, simmer acacia honey at 55℃ for 12 minutes. Then, add mulberry juice at a mass ratio of 1:3 (mulberry juice to acacia honey) and heat to 86℃ for 16 minutes. After cooling to 36℃, add Lactobacillus plantarum inoculum for constant-temperature fermentation for 28 hours. Use citric acid to control the pH of the fermentation system to 5.6-5.8. After fermentation, add ginsenoside-encapsulated micro powder and simmer at 62℃ until the paste forms beads when dropped, thus obtaining ginseng honey refining paste.

[0023] Comparative Example 1 Key differences: The low-temperature pretreatment of ginseng in step S1 is removed, and step S1 is changed to "Ginseng pretreatment: After washing the ginseng, it is directly pulverized to a particle size of 500μm to obtain ginseng ultrafine powder"; the remaining parameters and steps are the same as in Example 1.

[0024] Comparative Example 2 Key differences: Step S2 (low-temperature enzymatic hydrolysis) and step S3 (extraction of ginsenosides) are deleted and replaced with "adding ginseng ultrafine powder to 10 times its total weight of deionized water, decocting at 100°C for 2 hours, filtering, and then concentrating under reduced pressure of -0.07 MPa to 23% of the solids as ginsenoside extract"; the remaining steps are completely consistent with Example 1.

[0025] Comparative Example 3 Key differences: Step S4, which involves inclusion activity protection, is removed. The highly active ginsenoside extract obtained in step S3 is directly added to step S6, which involves low-temperature fermentation and honey refining. Step S6 is changed to: "First, acacia honey is simmered at 56°C for 13 minutes. Then, mulberry juice is added at a mass ratio of 1:3.5 (mulberry juice to acacia honey). The mixture is heated to 87°C and kept warm for 17 minutes. After cooling to 36.5°C, Lactobacillus plantarum inoculum is added for constant-temperature fermentation for 30 hours. Citric acid is used to control the pH of the fermentation system to 5.6-5.8. After fermentation, the highly active ginsenoside extract is added and simmered at 63°C until the paste forms beads when dropped, thus obtaining the ginseng honey paste." The remaining steps are completely consistent with Example 1.

[0026] Comparative Example 4 Key differences: The *Lactobacillus plantarum* bacterial solution raw material is removed, and step S6 is changed to "first, simmer acacia honey at 56℃ for 13 minutes, then add mulberry juice at a mass ratio of 1:3.5 to mulberry juice, heat to 87℃ and keep warm for 17 minutes, cool to 63℃ and then directly add ginsenoside-encapsulated micro powder, and simmer at 63℃ until the paste forms beads when dropped, thus obtaining ginseng honey paste."; the remaining steps are completely consistent with Example 1.

[0027] To compare the quality of the ginseng honey extracts prepared in Examples 1-3 and Comparative Examples 1-4, the ginseng honey extracts were tested for ginsenoside activity retention rate and taste. The ginsenoside activity retention rate was determined using high-performance liquid chromatography (HPLC). The total amount of the three core active monomers Rg1, Re, and Rb1 in the raw ginseng was measured and denoted as M1; the total amount of the three active monomers Rg1, Re, and Rb1 in the finished ginseng honey extract was also measured and denoted as M2. The ginsenoside activity retention rate = .

[0028] Table 1, a summary table of the index measurement results for Examples 1-3 and Comparative Examples 1-4, is shown below: Analysis and explanation of Table 1: Examples 1-3 all followed the preparation method of this invention to obtain ginseng honey extract, and the ginsenoside activity retention rate reached over 84%. This verified the whole-chain low-temperature protection and targeted inclusion protection design of ginsenosides constructed in this invention, which effectively solved the problem of thermal degradation and activity loss of ginsenosides caused by existing high-temperature decoction and repeated boiling, and truly achieved efficient and stable preservation of the core active ingredients of ginseng. At the same time, the taste of Examples 1-3 all showed the advantage of "balanced sweet and sour taste, no bitterness, and natural aftertaste". This advantage is mainly due to the efficient fermentation of Lactobacillus plantarum liquid under constant temperature conditions of 36-37℃. The lactic acid produced by metabolism can accurately neutralize the inherent bitterness of ginseng, and form a compound flavor with the natural sweet and sour taste of mulberry juice and the sweetness of acacia honey.

[0029] Comparative Example 1, lacking low-temperature pretreatment at -25 to -20°C and using ordinary pulverization (particle size 500 μm), resulted in insufficient rupture of ginseng cell walls. This significantly reduced the specific surface area, making it difficult for cellulase and pectinase to fully contact the cell wall structure during enzymatic hydrolysis. Consequently, the release of ginsenosides was insufficient, affecting the ginsenoside enrichment effect in subsequent extraction. The activity retention rate dropped to 67.3%, a decrease of 21.4% compared to Example 1. This strongly validates the crucial role of low-temperature pretreatment and ultrafine pulverization in the release of ginsenosides.

[0030] Comparative Example 2 used traditional high-temperature decoction instead of low-temperature enzymatic hydrolysis and supercritical extraction. The high-temperature environment not only caused severe thermal degradation of the three saponins Rg1, Re, and Rb1 in ginseng, but also destroyed the natural structure of some flavor substances in ginseng. The ginseng saponin activity retention rate of the finished ginseng honey paste was only 37.5%, which was the lowest value among all the above examples and comparative examples. In terms of taste, the traditional high-temperature decoction extraction directly exposed the ginseng saponins, resulting in a prominent bitter and burnt taste in the ginseng honey paste product, and a poor taste quality. This confirms that the whole-chain low-temperature extraction of the present invention is the core to avoid high-temperature degradation of ginseng saponins.

[0031] Comparative Example 3 omitted the inclusion protection step, which directly exposed the highly active ginsenoside extract to the subsequent cooking process, greatly increasing the risk of oxidation and thermal degradation. The retention rate was only 41.2%, far lower than that of Example 1. Moreover, the sweet and sour flavor of the ginseng honey paste product was also masked, and the bitter taste became prominent. This indicates that the composite inclusion system of β-cyclodextrin and maltodextrin in this invention can indeed build an effective protective barrier, keeping the activity of ginsenosides stable. This is an important step in ensuring that the ginseng honey paste has a high retention rate of ginsenoside activity and a good taste.

[0032] In Comparative Example 4, the removal of *Lactobacillus plantarum* bacterial solution resulted in a ginseng honey paste with a ginseng saponin activity retention rate of 85.2%, which was not significantly different from the ginseng saponin activity retention rate of 88.7% in Example 1, as the core steps of ginseng saponin extraction and protection were not changed. However, due to the lack of a fermentation process, lactic acid was not generated, and the bitterness of ginseng was not neutralized, resulting in a noticeable sweetness. This verifies that the lactic acid produced by the fermentation of *Lactobacillus plantarum* bacterial solution can not only accurately neutralize the bitterness of ginseng but also synergize with the flavor of natural raw materials, making the product taste more mellow and natural, and improving the taste of the ginseng honey paste.

[0033] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

[0034] The above are merely embodiments of the present invention. The circuits, electronic components, and modules involved are all prior art, fully achievable by those skilled in the art, and require no further explanation. The scope of protection in this application does not involve improvements to the software and methods. Commonly known structures and characteristics in the solutions are not described in detail here. Those skilled in the art are aware of all common technical knowledge in the field prior to the application date or priority date, are aware of all prior art in that field, and have the ability to apply conventional experimental methods prior to that date. Those skilled in the art can, under the guidance of this application, improve and implement this solution in combination with their own capabilities. Some typical known structures or methods should not be obstacles for those skilled in the art to implement this application. It should be noted that those skilled in the art can make several modifications and improvements without departing from the structure of the present invention. These should also be considered within the scope of protection of the present invention, and will not affect the effectiveness of the implementation of the present invention or the practicality of the patent.

Claims

1. A ginseng honey paste, characterized in that, The raw materials consist of the following components by mass: ginseng 20-30 parts, mulberry 10-15 parts, β-cyclodextrin 2-5 parts, maltodextrin 3-6 parts, acacia honey 40-50 parts, and Lactobacillus plantarum bacterial solution 1-2 parts. The preparation method of the ginseng honey paste includes the following steps: S1. Ginseng pretreatment: After washing the ginseng, freeze it in an environment of -25 to -20℃ for 12-24 hours, and then pulverize the ginseng to a particle size of 150-200μm using an ultra-micro pulverizer to obtain ginseng ultra-micro powder; S2. Low-temperature enzymatic hydrolysis: Add 9 to 11 times the total mass of deionized water to ginseng ultrafine powder, adjust the pH to 4.8-5.2, then add cellulase and pectinase and enzymatically hydrolyze at 36℃ for 2.5-3 hours. After the enzymatic hydrolysis is completed, inactivate the enzyme at 88-90℃ for 12-15 minutes, and filter to obtain the enzymatic hydrolysate. S3. Extraction of ginsenosides: After the enzymatic hydrolysate is concentrated under reduced pressure, anhydrous ethanol is added as an entrainer and supercritical CO2 extraction is performed. The extract is collected to obtain a highly active ginsenoside extract. S4. Inclusion activity protection: β-cyclodextrin and maltodextrin are dissolved in deionized water and heated to 55-58℃ to completely dissolve them. Then, highly active ginsenoside extract is added, and the temperature is maintained at 55-58℃. The mixture is stirred at 450-500r / min for 35-40min. Subsequently, it is dried using a spray dryer to obtain ginsenoside-included micro powder. S5. Mulberry processing: Wash the mulberries and juice them. Separate the solid and liquid components through a filter to obtain mulberry juice. S6. Low-temperature fermentation and honey refining: After the acacia honey is simmered at a low temperature, mulberry juice is added and heated and kept warm. After cooling, Lactobacillus plantarum liquid is added for fermentation. After fermentation, ginsenoside-encapsulated micro powder is added and simmered to obtain ginseng honey refining paste.

2. The ginseng honey paste as described in claim 1, characterized in that, The acacia honey has a Baume degree of 40-43. 。 Bé; The viable count of the *Lactobacillus plantarum* bacterial solution is 1 × 10⁻⁶. 9 -5×10 9 CFU / mL.

3. The ginseng honey paste as described in claim 1, characterized in that, In step S2, the amount of cellulase added is 0.6%-0.8% of the mass of ginseng ultrafine powder, and the enzyme activity is 1×10⁻⁶. 5 U / g; the amount of pectinase added is 0.4%-0.6% of the weight of ginseng ultrafine powder, and the enzyme activity is 5×10. 4 U / g.

4. The ginseng honey paste as described in claim 1, characterized in that, Step S3, the extraction of ginsenosides, involves concentrating the enzymatic hydrolysate under reduced pressure at a vacuum of -0.06 to -0.08 MPa to a solid content of 22%-25%. Then, anhydrous ethanol with a concentration of 6%-7% of the concentrate is added as an entrainer. The mixture is then subjected to supercritical extraction for 2.5-3 hours at an extraction pressure of 26-28 MPa, an extraction temperature of 36-38°C, and a CO2 flow rate of 17-19 L / h. The extract is collected to obtain a highly active ginsenoside extract.

5. The ginseng honey paste as described in claim 1, characterized in that, In step S4, the amount of deionized water is 9-10 times the total mass of β-cyclodextrin and maltodextrin; the mass ratio of the highly active ginsenoside extract to the total mass of β-cyclodextrin and maltodextrin is 1:(4-5).

6. The ginseng honey paste as described in claim 1, characterized in that, In step S4, the inlet air temperature of the spray dryer is 165-170℃ and the outlet air temperature is 72-75℃.

7. The ginseng honey paste as described in claim 1, characterized in that, In step S5, the filter screen is 200-300 mesh.

8. The ginseng honey paste as described in claim 1, characterized in that, Step S6, low-temperature fermentation and honey refining, involves simmering acacia honey at 55-58℃ for 12-15 minutes, adding mulberry juice, heating to 86-88℃ and maintaining the temperature for 16-18 minutes, cooling to 36-37℃, adding Lactobacillus plantarum inoculum, and fermenting at a constant temperature for 28-32 hours, controlling the pH of the fermentation system to 5.6-5.8; after fermentation, adding ginsenoside-encapsulated micro powder, and simmering at 62-64℃ until the paste forms beads when dropped, thus obtaining ginseng honey refining paste.

9. The ginseng honey paste as described in claim 8, characterized in that, The mass ratio of mulberry juice to acacia honey is 1:(3-4).

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