Preparation method of high-activity, stable and homogeneous ginseng fruit milk

Abstract

The invention discloses a preparation method of high-activity, stable and homogeneous ginseng fruit milk. The preparation method comprises the steps of ginseng fruit pretreatment, enzymolysis and aroma enhancement, gelatinization and milk homogenization, a compound enzyme preparation comprises pectinase and cellulase, and the method adopts double technologies of compound enzyme enzymolysis and aroma enhancement and starch gelatinization and embedding. The preparation method of the potentilla anserine milk can effectively mask the bad flavor of the ginseng fruits, improve the system stability, promote the dissolution of active ingredients and maximally retain the nutrition, thoroughly solves the problems of earthy smell and astringent taste of the ginseng fruits, and the obtained finished product milk is mellow and smooth in mouth feel, has the unique fragrance after the ginseng fruits and the milk are fused, and has a good market prospect. No bad peculiar smell exists.

Description

Technical Field

[0001] This invention belongs to the field of dairy processing technology, specifically relating to a method for preparing highly active, stable, and homogenized ginseng fruit milk. Background Technology

[0002] With the popularization of healthy eating concepts, "medicinal and edible" compound dairy products with both nutritional and health benefits are increasingly favored by the market. Ginseng fruit (Latin name: *Potentilla anserina* L.), also known as fern root, is a perennial herb belonging to the Rosaceae family and the *Potentilla* genus. Its roots extend downwards, sometimes forming spindle-shaped or oval tubers at the base. Rich in starch, it is used to treat anemia and malnutrition, and can also be used in sweet foods and brewing. The roots contain tannins, which can be used to extract tannin, and it can also be used medicinally as an astringent. As a traditional medicinal and edible ingredient, it is rich in polysaccharides, flavonoids, and various trace elements. Introducing it into milk systems holds promise for developing new products that combine deliciousness and health benefits. However, effectively integrating ginseng fruit, this specific plant ingredient, into milk and achieving industrial-scale production presents several technical bottlenecks that urgently need to be addressed by those skilled in the art: First, there's the challenge of flavor harmony. The earthy and astringent taste of ginseng fruit clashes significantly with the rich, creamy flavor of milk. Simple physical grinding or boiling cannot effectively remove or transform these unpleasant flavor compounds, severely damaging the overall flavor profile of the product and resulting in poor palatability, making it difficult for consumers to accept.

[0003] Second, there is the challenge of system stability. The large amount of insoluble dietary fiber, starch, and cell debris contained in ginseng fruit has poor compatibility with the protein-fat colloidal system of milk. Products prepared by conventional mixing processes are prone to solid-liquid separation, protein flocculation, or particle precipitation during storage, affecting the product's appearance and texture and shortening its shelf life.

[0004] Third, there is the problem of low nutrient dissolution and retention rates. The active ingredients of ginseng fruit are encased in dense cell walls, and traditional processing methods have limited extraction efficiency, resulting in insufficient dissolution of beneficial polysaccharides and other components. At the same time, the heat processing necessary to achieve sterilization and extend shelf life may damage heat-sensitive functional components, creating a contradiction between "extraction" and "retention".

[0005] Therefore, there is an urgent need in this field for a method that can solve the above problems and prepare ginseng fruit milk with good taste, good stability, and high nutritional value. Summary of the Invention

[0006] The technical problem to be solved by the present invention is to provide a method for preparing highly active, stable and homogeneous ginseng fruit milk, which can effectively mask the unpleasant flavor of ginseng fruit, improve the stability of the system, promote the dissolution of active ingredients and retain nutrients to the maximum extent.

[0007] This invention is achieved using the following technical solution: A method for preparing highly active, stable, and homogenized ginseng fruit milk is carried out according to the following steps: (1) Pretreatment: Take 80-120g of dried ginseng fruit and wash it. The dried ginseng fruit is the stem of the ginseng fruit. After washing it, soak it in warm water at 40-50℃ for 30-60 minutes to soften it. Add 0.8-1.2L of purified water to the softened ginseng fruit and pulp it to obtain ginseng fruit pulp for later use. (2) Preparation of compound enzyme preparation: Take pectinase and cellulase and mix them in a mass ratio of 0.8-1.2:0.8-1.2 to obtain compound enzyme preparation for later use; (3) Enzymatic hydrolysis: Add 0.08-0.12% of a compound enzyme preparation to the ginseng fruit pulp and hydrolyze it at 40-60℃ for 1-2 hours to obtain ginseng fruit hydrolysate for later use; (4) Gelatinization: Heat the ginseng fruit hydrolysate to gelatinize it at a temperature of 80-100℃ for 10-15 minutes to inactivate the enzyme and obtain ginseng fruit paste for later use. (5) Homogenization: Pour the milk into a clean beaker and keep it in a water bath at 85-95℃ for 4-6 minutes for pasteurization. Then cool it to room temperature. Place the cooled milk and ginseng fruit paste in a water bath at 25±1℃ for 30-60 minutes to ensure that the temperature is consistent during mixing. Then mix the ginseng fruit paste and milk at a volume ratio of 1:3-5. Homogenize twice at 60-70℃ and 15-20MPa for 0.5-2 minutes each time. Then sterilize by microporous membrane filtration and aseptic filling. Store at 4℃ to obtain ginseng fruit milk.

[0008] In the aforementioned step (1), the pretreatment is as follows: after washing 90-110g of dried ginseng fruit, soak it in warm water at 42-48℃ for 40-50 minutes to soften it. Then, add 0.9-1.1L of purified water to the softened ginseng fruit and blend it to obtain ginseng fruit pulp for later use.

[0009] Specifically, in the aforementioned step (1), the pretreatment is as follows: after washing 100g of dried ginseng fruit, soak it in warm water at 45℃ for 45 minutes to soften it. Then, add 1L of purified water to the softened ginseng fruit and blend it to obtain ginseng fruit pulp for later use.

[0010] In step (2) above, the mass ratio of pectinase to cellulase is 0.9-1.1:0.9-1.1.

[0011] Specifically, in step (2) above, the mass ratio of pectinase to cellulase is 1:1.

[0012] In step (3) above, enzymatic hydrolysis: add 0.09-0.11% of a total amount of compound enzyme preparation to the ginseng fruit pulp, and enzymatically hydrolyze at 45-55℃ for 1.2-1.8 hours to obtain ginseng fruit enzymatic hydrolysate for later use.

[0013] Specifically, in the aforementioned step (3), enzymatic hydrolysis: add 0.1% of the total amount of compound enzyme preparation to the ginseng fruit pulp, and enzymatically hydrolyze at 50°C for 1.5 hours to obtain ginseng fruit enzymatic hydrolysate for later use.

[0014] In step (4) above, the gelatinization temperature is 85-95℃ and the gelatinization time is 11-14 minutes.

[0015] Specifically, in the aforementioned step (4), the gelatinization temperature is 90°C and the gelatinization time is 12 minutes.

[0016] In step (5) above, homogenization: Pour the milk into a clean beaker, keep it warm in a 90℃ water bath for 5 minutes for pasteurization, and then cool it to room temperature. Place the cooled milk and ginseng fruit paste in a 25±1℃ water bath for 30-60 minutes to ensure that the temperature is consistent during mixing. Then mix the ginseng fruit paste and milk in a volume ratio of 1:4 and perform high-pressure homogenization twice at 65℃ and 15-20MPa pressure, 0.5-2 minutes each time. Perform microporous membrane filtration sterilization, then aseptically fill the container and store it at 4℃ to obtain ginseng fruit milk.

[0017] Beneficial effects of this invention: 1. Superior Taste: Enzymatic hydrolysis gently breaks down the cell walls of ginseng fruit, promoting the dissolution of nutrients and breaking down some large molecules into smaller molecules with natural sweetness, effectively improving the taste and removing astringency. The enzymatically hydrolyzed ginseng fruit pulp is then heated to inactivate the enzymes and enhance the natural aroma of the ginseng fruit. The gelatinized starch further masks undesirable flavors and makes the ginseng fruit pulp smoother and finer, laying the foundation for subsequent homogenization with milk. Therefore, this invention, through the dual technologies of "enzymatic hydrolysis for aroma enhancement" and "starch gelatinization for encapsulation," completely solves the problem of the earthy and astringent taste of ginseng fruit. The resulting milk has a rich, smooth taste with a unique aroma derived from the fusion of ginseng fruit and milk, free of any unpleasant off-flavors.

[0018] 2. High stability: The high-pressure homogenization process, under specific temperature and pressure parameters, ensures the formation of a stable and homogeneous emulsion between milk protein and ginseng fruit components. This effectively prevents fat from rising and solids from settling, allowing ginseng fruit microparticles to fully integrate with milk protein and fat globules, forming a stable colloidal system. The product exhibits no sedimentation or stratification throughout its shelf life, maintaining a uniform state.

[0019] 3. Highly Nutritious: The enzymatic hydrolysis process significantly increases the dissolution rate of active ingredients such as ginseng fruit polysaccharides and proteins, making them easier for the body to absorb. At the same time, the gentle processing conditions preserve a large number of heat-sensitive functional components.

[0020] 4. Industrial feasibility: The entire process is clear, the parameters are well-defined, and it is easy to achieve standardization and large-scale production, making it highly applicable to industry. Attached Figure Description

[0021] Figure 1 Flowchart of the preparation process for ginseng fruit milk; Figure 2 : ESI ion mode diagram of pure milk (A is positive ion mode, B is negative ion mode); Figure 3 : ESI ion pattern diagram of gelatinized enzymatically hydrolyzed ginseng fruit milk (A is positive ion pattern, B is negative ion pattern); Figure 4 ESI ion pattern diagram of ungelatinized enzymatically hydrolyzed raw ginseng fruit milk (A is positive ion pattern, B is negative ion pattern). Detailed Implementation

[0022] The present invention will be specifically described below through embodiments. It should be noted that the following embodiments are only used to further illustrate the present invention and should not be construed as limiting the scope of protection of the present invention.

[0023] Example 1 Ginseng fruit milk preparation process: (1) Pretreatment: Wash 100g of dried ginseng fruit and soak it in warm water at 45℃ for 45 minutes to soften it. Add 1L of purified water to the softened ginseng fruit and blend it to obtain ginseng fruit pulp for later use. (2) Preparation of compound enzyme preparation: Take pectinase and cellulase, mix them in a mass ratio of 1:1 to obtain compound enzyme preparation, and set aside for later use; (3) Enzymatic hydrolysis: Add 0.1% of the total amount of compound enzyme preparation to the ginseng fruit pulp and enzymatically hydrolyze at 50℃ for 1.5 hours to obtain ginseng fruit enzymatic hydrolysate for later use; (4) Gelatinization: The ginseng fruit hydrolysate is heated and gelatinized at a temperature of 90°C for 12 minutes to inactivate the enzyme, and then ginseng fruit paste is obtained for later use. (5) Homogenization: Pour the milk into a clean beaker and keep it in a 90℃ water bath for 5 minutes for pasteurization. Then cool it to room temperature. Place the cooled milk and ginseng fruit paste in a 25±1℃ water bath for 30 minutes to ensure that the temperature is consistent during mixing. Then mix the ginseng fruit paste and milk in a volume ratio of 1:4. Homogenize twice at 65℃ and 15-20MPa for 1 minute each time. Then filter and sterilize with a microporous membrane. Then aseptically fill the package and store at 4℃ to obtain ginseng fruit milk.

[0024] Example 2 Ginseng fruit milk preparation process: (1) Pretreatment: Take 120g of dried ginseng fruit, which is the stem of ginseng fruit. After cleaning, soak it in warm water at 40℃ for 60 minutes to soften it. Add 0.8L of purified water to the softened ginseng fruit and pulp it to obtain ginseng fruit pulp for later use. (2) Preparation of compound enzyme preparation: Take pectinase and cellulase and mix them in a mass ratio of 0.8:1.2 to obtain compound enzyme preparation for later use; (3) Enzymatic hydrolysis: Add 0.12% of the total amount of compound enzyme preparation to the ginseng fruit pulp and enzymatically hydrolyze at 40℃ for 2 hours to obtain ginseng fruit enzymatic hydrolysate for later use; (4) Gelatinization: The ginseng fruit hydrolysate is heated and gelatinized at a temperature of 80°C for 10 minutes to inactivate the enzyme, and then ginseng fruit paste is obtained for later use. (5) Homogenization: Pour the milk into a clean beaker and keep it in a 95℃ water bath for 4 minutes for pasteurization. Then cool it to room temperature. Place the cooled milk and ginseng fruit paste in a 25±1℃ water bath for 60 minutes to ensure that the temperature is consistent during mixing. Then mix the ginseng fruit paste and milk in a volume ratio of 1:3. Homogenize twice at 70℃ and 15-20MPa for 0.5 minutes each time. Then filter and sterilize with a microporous membrane. Then aseptically fill the container and store it at 4℃ to obtain ginseng fruit milk.

[0025] Example 3 Ginseng fruit milk preparation process: (1) Pretreatment: Take 80g of dried ginseng fruit, which is the stem of ginseng fruit. After cleaning, soak it in warm water at 50℃ for 30 minutes to soften it. Add 1.2L of purified water to the softened ginseng fruit and blend it to obtain ginseng fruit pulp for later use. (2) Preparation of compound enzyme preparation: Take pectinase and cellulase and mix them in a mass ratio of 1.2:0.8 to obtain compound enzyme preparation for later use; (3) Enzymatic hydrolysis: Add 0.08% of the total amount of compound enzyme preparation to the ginseng fruit pulp and enzymatically hydrolyze at 60℃ for 1 hour to obtain ginseng fruit hydrolysate for later use; (4) Gelatinization: The ginseng fruit hydrolysate is heated and gelatinized at 100°C for 15 minutes to inactivate the enzyme, and then ginseng fruit paste is obtained for later use. (5) Homogenization: Pour the milk into a clean beaker and keep it in an 85℃ water bath for 6 minutes for pasteurization. Then cool it to room temperature. Place the cooled milk and ginseng fruit paste in a 25±1℃ water bath for 40 minutes to ensure that the temperature is consistent during mixing. Then mix the ginseng fruit paste and milk in a volume ratio of 1:5. Perform high-pressure homogenization twice at 60℃ and 15-20MPa for 2 minutes each time. Perform microporous membrane filtration sterilization, then aseptically fill the container and store it at 4℃ to obtain ginseng fruit milk.

[0026] Example 4 Ginseng fruit milk preparation process: (1) Pretreatment: After washing 90g of dried ginseng fruit, soak it in warm water at 48℃ for 40 minutes to soften it. Add 1.1L of purified water to the softened ginseng fruit and blend it to obtain ginseng fruit pulp for later use. (2) Preparation of compound enzyme preparation: Take pectinase and cellulase and mix them in a mass ratio of 0.9:1.1 to obtain compound enzyme preparation for later use; (3) Enzymatic hydrolysis: Add 0.11% of the total amount of compound enzyme preparation to the ginseng fruit pulp and enzymatically hydrolyze at 45℃ for 1.8 hours to obtain ginseng fruit enzymatic hydrolysate for later use; (4) Gelatinization: The ginseng fruit hydrolysate is heated and gelatinized at a temperature of 85°C for 14 minutes to inactivate the enzyme, and then ginseng fruit paste is obtained for later use. (5) Homogenization: Pour the milk into a clean beaker and keep it in a 90℃ water bath for 4 minutes for pasteurization. Then cool it to room temperature. Place the cooled milk and ginseng fruit paste in a 25±1℃ water bath for 50 minutes to ensure that the temperature is consistent during mixing. Then mix the ginseng fruit paste and milk at a volume ratio of 1:3.5. Perform high-pressure homogenization twice at 65℃ and 15-20MPa for 1.5 minutes each time. Perform microporous membrane filtration sterilization and then aseptically fill the container. Store at 4℃ to obtain ginseng fruit milk.

[0027] Example 5 Ginseng fruit milk preparation process: (1) Pretreatment: After washing 110g of dried ginseng fruit, soak it in warm water at 42℃ for 50 minutes to soften it. Add 0.9L of purified water to the softened ginseng fruit and blend it to obtain ginseng fruit pulp for later use. (2) Preparation of compound enzyme preparation: Take pectinase and cellulase and mix them in a mass ratio of 1.1:0.9 to obtain compound enzyme preparation for later use; (3) Enzymatic hydrolysis: Add 0.09% of the total amount of compound enzyme preparation to the ginseng fruit pulp and enzymatically hydrolyze at 55℃ for 1.2 hours to obtain ginseng fruit enzymatic hydrolysate for later use; (4) Gelatinization: The ginseng fruit hydrolysate is heated and gelatinized at a temperature of 95°C for 11 minutes to inactivate the enzyme, and then ginseng fruit paste is obtained for later use. (5) Homogenization: Pour the milk into a clean beaker and keep it in a 95℃ water bath for 4.5 minutes for pasteurization. Then cool it to room temperature. Place the cooled milk and ginseng fruit paste in a 25±1℃ water bath for 30 minutes to ensure that the temperature is consistent during mixing. Then mix the ginseng fruit paste and milk at a volume ratio of 1:4.5. Perform high-pressure homogenization twice at 70℃ and 15-20MPa for 1 minute each time. Perform microporous membrane filtration sterilization, then aseptically fill the container and store it at 4℃ to obtain ginseng fruit milk.

[0028] To obtain the solution and verify the technical effects of this invention, the inventors conducted extensive experimental research, some of which are recorded below: 1. Component analysis of ginseng fruit milk 1.1 Processing of ginseng fruit raw materials: Take 100g of high-quality dried ginseng fruit and wash it (including the stem). After washing, soak it in 45℃ warm water for 45 minutes. Blend the softened ginseng fruit with 1L of purified water. Add 0.1% of a compound enzyme (pectinase:cellulase = 1:1) to the pulp and enzymatically hydrolyze it at 50℃ for 1.5 hours. Heat the hydrolysate to 90℃ and keep it warm for 12 minutes to inactivate the enzyme, obtaining ginseng fruit paste.

[0029] 1.2 Preparation of Ginseng Fruit Milk Mixture 1.2.1 Milk Processing (1) Pasteurization (if using fresh milk): Pour 500mL of milk into a clean beaker, keep it in a 90℃ water bath for 5 minutes to pasteurize, and then cool it to room temperature; (2) Adjust the temperature: Place the cooled milk and ginseng fruit paste in a water bath at 25±1℃ for 30 minutes to equilibrate and ensure that the temperature is consistent during mixing. 1.2.2 Ginseng fruit and milk mixture (1) Mixing ratio: Mix ginseng fruit paste with standardized fresh milk in a ratio of 1:4 (i.e., 250ml fern root extract + 1000ml milk), stirring while adding (Note: This ratio has been optimized to ensure the content of active ingredients in ginseng fruit while maintaining good taste and stability). (2) Homogenization: Homogenize twice using a homogenizer at 60-70℃ and 15-20MPa pressure, for 1 minute each time, to make the mixture more uniform and stable. 1.3 Microfiltration Operation 1.3.1 Filter membrane preparation (1) Sterilization: Place the 0.22μm microporous filter membrane in a petri dish and sterilize it with moist heat (121℃, 15 minutes), or use a disposable sterile filter membrane.

[0030] (2) Wetting: Before use, wet the filter membrane completely with a small amount of sterile distilled water (about 5 minutes) to ensure that there are no air bubbles.

[0031] 1.3.2 Filter assembly (1) Install the filter membrane: Place the moistened filter membrane flat into the filter, ensuring that the edges are well sealed, and tighten the filter cover (do not tighten it too much to avoid damaging the filter membrane).

[0032] (2) Connection system: Gravity filtration: Connect the filter outlet directly to the sterilized receiving bottle.

[0033] Negative pressure filtration: Connect the filter inlet to the sample container, and the outlet to the vacuum pump via a conduit, with a safety bottle installed in between.

[0034] 1.3.3 Ginseng Fruit Milk Filtration (1) Pre-filtration: First, slowly pass a small amount of ginseng fruit milk mixture (about 50ml) through the filter membrane to wet the entire filtration system. (2) Formal Filtering Gravity filtration: Natural dripping, without applying additional pressure.

[0035] Negative pressure filtration: control the vacuum level within the range of 0.1-0.3 bar (not exceeding 0.1 MPa).

[0036] Flow rate control: Maintain a slow and uniform filtration rate (approximately 50-100 ml / min) to avoid excessively fast flow rates that could damage the filter membrane or result in incomplete filtration.

[0037] Process monitoring: Closely observe the clarity of the filtrate and changes in flow rate during the filtration process. If the flow rate suddenly decreases, it may be due to filter membrane blockage, and a new filter membrane should be replaced and filtration should be repeated.

[0038] 1.3.4 Filtrate Collection (1) After all the ginseng fruit milk mixture has been filtered, rinse the filter and filter membrane with a small amount (about 10 ml) of sterile distilled water and collect all the residual filtrate into the receiving bottle.

[0039] (2) Filtrate quality inspection: Clarity: It is uniformly transparent with no visible suspended matter.

[0040] pH value: 6.5-7.0 (close to the normal pH value of milk).

[0041] The filtrate was placed into a brown sample bottle and stored in a refrigerator at 4°C to obtain the ginseng fruit milk test solution for later use.

[0042] 1.4 Preparation of pure milk test solution: Pure milk was filtered through a 0.22 μm microporous membrane, and the filtrate was placed in a brown sample bottle and stored in a refrigerator at 4℃ to obtain pure milk test solution for later use (method is the same as step 1.3.3).

[0043] 1.5 Component separation and detection of ginseng fruit milk and pure milk were performed using an ultra-high performance liquid chromatography-high resolution mass spectrometry system: Mass spectrometry data acquisition employs a full-scan mode combined with data-dependent secondary mass spectrometry fragmentation technology to ensure accurate capture of metabolite molecular ion peaks and complete acquisition of fragment information. Qualitative analysis of the active components of ginseng fruit milk is achieved by comparing the retention time, precise mass number, and characteristic fragment ions of standards.

[0044] 1.5.1 Chromatographic Detection Conditions Chromatographic column: Waters Acquity UPLC HSS T3, dimensions 100*2.1mm*1.8μm; The liquid phase system is: Thermo Scientific Ultimate 3000 RSLC, HPG; Mobile phase: Gradient elution mobile phase A is a chromatographic grade acetonitrile solution containing 0.1% formic acid, and mobile phase B is a 0.1% formic acid aqueous solution; The elution process is as follows: 0-2 min, 5% A; 42-45 min, 95% A; 45-50 min, 5% A; 1.5.2 Mass spectrometry detection conditions The mass spectrometry system used was the Thermo Scientific Q Exactive Focus, with a full mass spectrum scanning range of 100-1500 m / z, a resolution of 17500-70000, a Full MS-MS / MS range of 50-100 ms, a separation width of 1.5 m / z, thresholds of 1e6 and 2e5, an intensity threshold of 1.6e5, a minimum AGC target of 8e3, and a dynamic emission reduction target of 5 s.

[0045] The ion source parameters are set as follows: ionization mode is electrospray ionization (ESI), detection is performed in positive and negative ion modes respectively, atomization voltage is 3.0kV+ / 2.5kV-, capillary temperature is 320℃, probe heating temperature is 350℃, sheath gas is 35arb, and auxiliary gas is 10arb.

[0046] 1.6 Using the mass spectrometry system described in section 1.5, the ion source parameters were set to perform qualitative detection and obtain mass spectrometry information.

[0047] The raw data acquired by mass spectrometry were retrieved using Thermo Xcalibur Qual Browser software, and component identification was completed by comparing with the mass spectrometry information database. The chemical components of pure milk and ginseng fruit milk after gelatinization and enzymatic hydrolysis were analyzed and identified. The results are shown in […]. Figure 2 , Figure 3 Tables 1 and 2.

[0048] Table 1. Detailed information on the composition of pure milk. Serial Number type name Chinese name Chemical formula Theoretical value Retention time [min] 1 disaccharide Lactose lactose <![CDATA[C 12 H 22 O 11 ]]> 388.12187 0.831 2 Nitrogen-containing organic matter Creatine Creatine <![CDATA[C4H9N3O2]]> 131.06944 0.848 3 Amino sugar phosphate compounds N-Acetyl-α-D-glucosamine 1-phosphate N-acetyl-α-D-glucosamine-1-phosphate <![CDATA[C8H 16 NO9P]]> 301.05626 0.878 4 Amino acid derivatives / acylcarnitine Acetyl-L-carnitine Acetyl-L-carnitine <![CDATA[C9H 17 NO4]]> 203.11569 0.922 5 Monosaccharides D-(-)-Fructose D-(-)-fructose <![CDATA[C6H 12 O6]]> 180.06256 1.043 6 disaccharide α-Lactose α-lactose <![CDATA[C 12 H 22 O 11 ]]> 342.11579 1.075 7 organic acids Citric acid Citric acid <![CDATA[C6H8O7]]> 192.02638 1.283 8 amino acid derivatives Propionylcarnitine propionylcarnitine <![CDATA[C 10 H 19 NO4]]> 217.13136 1.571 9 Alkyl sulfonic acid 1-Dodecanesulfonic acid 1-Dodecylsulfonic acid <![CDATA[C 12 H 26 O3S]]> 250.16012 29.552 10 Fatty acid amide Oleamide oleamide <![CDATA[C 18 H 35 NO]]> 281.27165 36.909 Table 2. Detailed information on the composition of ginseng fruit milk after enzymatic hydrolysis and gelatinization. Serial Number type name Chinese name Chemical formula Theoretical value Retention time [min] 1 Amino acid metabolic intermediates Ornithine ornithine <![CDATA[C5H 12 N2O2]]> 115.0635 0.783 2 Nitrogen-containing organic acids Creatine Creatine <![CDATA[C4H9N3O2]]> 131.06958 0.885 3 Amino acid metabolic intermediates L-(+)-Citrulline L-(+)-citrulline <![CDATA[C6H 13 N3O3]]> 175.09552 0.895 4 Monosaccharides D-(+)-Glucose D-(+)-glucose <![CDATA[C6H 12 O6]]> 226.06843 0.916 5 Pyrimidine nucleotide metabolic intermediates Orotic acid whey acid <![CDATA[C5H4N2O4]]> 156.01616 0.995 6 amino acid derivatives Pipecolic acid Piperidine acid <![CDATA[C6H 11 NO2]]> 129.07904 1.003 7 Acylcarnitine Acetyl-L-carnitine Acetyl-L-carnitine <![CDATA[C9H 17 NO4]]> 203.11583 1.024 8 Protein amino acids Proline proline <![CDATA[C5H9NO2]]> 115.06357 1.074 9 Tricarboxylic acid cycle intermediate Citric acid Citric acid <![CDATA[C6H8O7]]> 192.02638 1.115 10 Essential protein amino acids L-(-)-Methionine L-(-)-Methionine <![CDATA[C5H 11 NO2S]]> 132.02454 1.154 11 Purine nucleotide metabolic intermediates Hypoxanthine hypoxanthine <![CDATA[C5H4N4O]]> 136.03853 1.201 12 amino acid derivatives D-(+)-Pyroglutamic Acid D-(+)-pyroglutamic acid <![CDATA[C5H7NO3]]> 129.04265 1.25 13 Conditional essential protein amino acids L-Tyrosine L-tyrosine <![CDATA[C9H 11 NO3]]> 164.04738 1.304 14 Essential branched-chain protein amino acids L-Isoleucine L-Isoleucine <![CDATA[C6H 13 NO2]]> 131.09468 1.375 15 Tricarboxylic acid cycle intermediate trans-Aconitic acid trans-aconitine <![CDATA[C6H6O6]]> 174.01567 1.416 16 Non-standard amino acids L-Norleucine L-Leucine <![CDATA[C6H 13 NO2]]> 131.09468 1.482 17 Acylcarnitine Propionylcarnitine propionylcarnitine <![CDATA[C 10 H 19 NO4]]> 217.13147 1.558 18 Monosaccharides D-(-)-Fructose D-(-)-fructose <![CDATA[C6H 12 O6]]> 180.06259 1.655 19 disaccharide Lactose lactose <![CDATA[C 12 H 22 O 11 ]]> 388.12193 1.676 20 Simple phenolic acids Gallic acid gallic acid <![CDATA[C7H6O5]]> 170.02075 2.005 21 amino acid derivatives Betaine betaine <![CDATA[C5H 11 NO2]]> 117.0792 2.076 22 Dipeptide Valylproline Valylproline <![CDATA[C 10 H 18 N2O3]]> 214.13178 2.086 23 Essential protein amino acids L-Phenylalanine L-phenylalanine <![CDATA[C9H 11 NO2]]> 148.0524 2.388 24 Vitamins Pantothenic acid pantothenic acid <![CDATA[C9H 17 NO5]]> 219.1105 3.278 25 flavanols (-)-Gallocatechin Galla catechin <![CDATA[C 15 H 14 O7]]> 306.07417 3.786 26 Essential protein amino acids L-Tryptophan L-Tryptophan <![CDATA[C 11 H 12 N2O2]]> 204.08988 4.707 27 Essential protein amino acids DL-Tryptophan DL-Tryptophan <![CDATA[C 11 H 12 N2O2]]> 204.08937 4.845 28 Indole derivatives 4-Indolecarbaldehyde 4-Indolecarboxaldehyde <![CDATA[C9H7NO]]> 145.05272 4.848 29 Dipeptide Leucylproline Leucylproline <![CDATA[C 11 H 20 N2O3]]> 228.14745 5.391 30 flavanols Cianidanol Catechin <![CDATA[C 15 H 14 O6]]> 290.07918 9.375 31 amino acid conjugates Phenylacetylglycine Phenylacetylglycine <![CDATA[C 10 H 11 NO3]]> 193.07353 10.574 32 Organic acid / amino acid conjugates 2-Hydroxyhippuric acid 2-Hydroxyhippuric acid <![CDATA[C9H9NO4]]> 195.05261 11.94 33 organic acids 3-Phenyllactic acid 3-Phenylactic acid <![CDATA[C9H 10 O3]]> 166.06218 12.086 34 Polyphenols Ellagic acid Ellagic acid <![CDATA[C 14 H6O8]]> 302.00645 13.499 35 Oxidized fatty acids 9-Oxo-10(E),12(E)-octadecadienoic acid 9-Oxo-10(E),12(E)-octadecadienoic acid <![CDATA[C 18 H 30 O3]]> 294.21938 20.503 Take another 100g of high-quality dried ginseng fruit (stem part) and wash it. After washing, soak it in 45℃ warm water for 45 minutes. Blend the softened ginseng fruit with 1L of purified water. Without adding any compound enzyme, prepare unenzymatically hydrolyzed ginseng fruit milk directly according to the method in section "1.2". Analyze and identify the chemical components of the unenzymatically hydrolyzed ginseng fruit milk using the above-mentioned ultra-high performance liquid chromatography-high resolution mass spectrometry system. The results are shown in Table 3. Figure 4 .

[0049] Table 3. Detailed information on the composition of unenzymatically gelatinized ginseng fruit milk. Serial Number type name Chinese name Chemical formula Theoretical value Retention time [min] 1 Nitrogen-containing organic acids Creatine Creatine <![CDATA[C4H9N3O2]]> 131.0696 0.864 2 Pyrimidine nucleotide metabolic intermediates Orotic acid whey acid <![CDATA[C5H4N2O4]]> 156.01 1 3 Acylcarnitine Acetyl-L-carnitine Acetyl-L-carnitine <![CDATA[C9H 17 NO4]]> 171.08 1.062 4 Tricarboxylic acid cycle intermediate Citric acid Citric acid <![CDATA[C6H8O7]]> 146.02 1.11 5 Acylcarnitine Propionylcarnitine propionylcarnitine <![CDATA[C 10 H 19 NO4]]> 217.13 1.559 8 Simple phenolic acids Gallic acid gallic acid <![CDATA[C7H6O5]]> 124.01 1.845 9 amino acid derivatives Betaine betaine <![CDATA[C5H 11 NO2]]> 117.07 0.869 10 Essential protein amino acids L-Phenylalanine L-phenylalanine <![CDATA[C9H 11 NO2]]> 148.05 2.259 11 Vitamins Pantothenic acid pantothenic acid <![CDATA[C9H 17 NO5]]> 219.11 1.317 12 Essential protein amino acids DL-Tryptophan DL-Tryptophan <![CDATA[C 11 H 12 N2O2]]> 204.08 4.687 13 Indole derivatives 4-Indolecarbaldehyde 4-Indolecarboxaldehyde <![CDATA[C9H7NO]]> 145.05 4.685 14 amino acid conjugates Phenylacetylglycine Phenylacetylglycine <![CDATA[C 10 H 11 NO3]]> 193.07 7.945 15 Polyphenols Ellagic acid Ellagic acid <![CDATA[C 14 H6O8]]> 302.00 10.36 Conclusion: Enzymatically hydrolyzed ginseng fruit milk is richer in nutrients. The appropriate enzymatic hydrolysis process significantly increases the dissolution rate of active ingredients such as ginseng fruit polysaccharides, proteins, phenols, and antioxidants (gallic acid, catechins, and other flavanols), greatly enhancing the diversity and potential functionality of phytochemicals and making it easier for the human body to absorb. This distinguishes it from ordinary milk, giving it a complex nutritional profile. Furthermore, the mild processing conditions preserve a large number of heat-sensitive functional components.

Claims

1. A method for preparing highly active, stable, and homogenized ginseng fruit milk, characterized in that: The preparation method is carried out according to the following steps: (1) Pretreatment: Take 80-120g of dried ginseng fruit and wash it. The dried ginseng fruit is the stem of the ginseng fruit. After washing it, soak it in warm water at 40-50℃ for 30-60 minutes to soften it. Add 0.8-1.2L of purified water to the softened ginseng fruit and pulp it to obtain ginseng fruit pulp for later use. (2) Preparation of compound enzyme preparation: Take pectinase and cellulase and mix them in a mass ratio of 0.8-1.2:0.8-1.2 to obtain compound enzyme preparation for later use; (3) Enzymatic hydrolysis: Add 0.08-0.12% of a compound enzyme preparation to the ginseng fruit pulp and hydrolyze it at 40-60℃ for 1-2 hours to obtain ginseng fruit hydrolysate for later use; (4) Gelatinization: Heat the ginseng fruit hydrolysate to gelatinize it at a temperature of 80-100℃ for 10-15 minutes to inactivate the enzyme and obtain ginseng fruit paste for later use. (5) Homogenization: Pour the milk into a clean beaker and keep it in a water bath at 85-95℃ for 4-6 minutes for pasteurization. Then cool it to room temperature. Place the cooled milk and ginseng fruit paste in a water bath at 25±1℃ for 30-60 minutes to ensure that the temperature is consistent during mixing. Then mix the ginseng fruit paste and milk at a volume ratio of 1:3-5. Homogenize twice at 60-70℃ and 15-20MPa for 0.5-2 minutes each time. Then filter and sterilize using a microporous membrane. Finally, aseptically fill the container and store it at 4℃ to obtain ginseng fruit milk.

2. The preparation method according to claim 1, characterized in that: In step (1), the pretreatment is as follows: after washing 90-110g of dried ginseng fruit, soak it in warm water at 42-48℃ for 40-50 minutes to soften it. Then, add 0.9-1.1L of purified water to the softened ginseng fruit and grind it to obtain ginseng fruit pulp for later use.

3. The preparation method according to claim 2, characterized in that: In step (1), the pretreatment is as follows: 100g of dried ginseng fruit is washed and soaked in warm water at 45℃ for 45 minutes to soften it. The softened ginseng fruit is then added to 1L of purified water and pulped to obtain ginseng fruit pulp for later use.

4. The preparation method according to claim 1, characterized in that: In step (2), the mass ratio of pectinase to cellulase is 0.9-1.1:0.9-1.

1.

5. The preparation method according to claim 4, characterized in that: In step (2), the mass ratio of pectinase to cellulase is 1:

1.

6. The preparation method according to claim 1, characterized in that: In step (3), enzymatic hydrolysis: add 0.09-0.11% of a compound enzyme preparation to the ginseng fruit pulp and hydrolyze it at 45-55℃ for 1.2-1.8 hours to obtain ginseng fruit hydrolysate for later use.

7. The preparation method according to claim 6, characterized in that: In step (3), enzymatic hydrolysis: 0.1% of a total amount of compound enzyme preparation is added to the ginseng fruit pulp, and enzymatic hydrolysis is carried out at 50°C for 1.5 hours to obtain ginseng fruit enzymatic hydrolysate for later use.

8. The preparation method according to claim 1, characterized in that: In step (4), the gelatinization temperature is 85-95℃ and the gelatinization time is 11-14 minutes.

9. The preparation method according to claim 8, characterized in that: In step (4), the gelatinization temperature is 90°C and the gelatinization time is 12 minutes.

10. The preparation method according to claim 1, characterized in that: In step (5), homogenization: Pour milk into a clean beaker, keep it warm in a 90℃ water bath for 5 minutes for pasteurization, and then cool it to room temperature. Place the cooled milk and ginseng fruit paste in a 25±1℃ water bath for 30 minutes to ensure that the temperature is consistent during mixing. Then mix the ginseng fruit paste and milk in a volume ratio of 1:4, and perform high-pressure homogenization twice at 65℃ and 15-20MPa pressure, 0.5-2 minutes each time. Perform microporous membrane filtration sterilization, then aseptically fill the container and store it at 4℃ to obtain ginseng fruit milk.

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