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CN-121970899-A - Preparation method and application of ginseng extract

CN121970899ACN 121970899 ACN121970899 ACN 121970899ACN-121970899-A

Abstract

The invention discloses a preparation method and application of ginseng extract. The method comprises the steps of breaking cell walls through compound enzymolysis to release target components, combining vitamin C and beet powder to inhibit oxidation, inactivating enzymes by ultrasonic waves, extracting active substances such as ginsenoside and the like efficiently under a low-temperature and low-oxygen environment by utilizing lecithin-sucrose fatty acid ester solution to cooperate with a vacuum pulse technology, and adding chitosan for embedding protection to finally obtain the ginseng extract with high stability. The extract can be used for preparing ginseng and Mesona chinensis jelly food with both functionality and flavor, and is suitable for instant drink or drink ingredients. The invention avoids high temperature and organic solvent in the whole course, maintains the activity of the components, and improves the extraction efficiency and the product stability.

Inventors

  • LI CHUNYANG
  • WANG JUN
  • FENG JIN
  • ZHU HEQUAN

Assignees

  • 南京珍唯康生物科技有限公司

Dates

Publication Date
20260505
Application Date
20260206

Claims (8)

  1. 1. A preparation method of ginseng extract is characterized by comprising the following steps: s1, performing enzymolysis treatment, namely cleaning fresh ginseng, cutting the fresh ginseng into pieces, adding water, adding a mixed solution of vitamin C and beet powder, crushing to obtain homogenate, adding a complex enzyme solution, adjusting pH, performing constant-temperature water bath reaction, stirring at intervals, and performing ultrasonic enzyme deactivation after the completion of the reaction to obtain ginseng pulp after enzymolysis; S2, extracting, namely uniformly stirring and mixing the ginseng pulp subjected to enzymolysis and lecithin aqueous solution, carrying out vacuum pulse extraction, adding sucrose fatty acid ester solution after the extraction is finished, continuously stirring, continuously carrying out vacuum pulse, and filtering to obtain crude extract; S3, preparing the ginseng extract, namely regulating the pH of the crude extract, standing, filtering again, regulating the pH of the filtrate, adding chitosan-acetic acid solution, stirring in a water bath, concentrating under reduced pressure, and freeze-drying to obtain the ginseng extract.
  2. 2. The method for preparing ginseng extract according to claim 1, wherein the mass ratio of vitamin C to beet powder in the step S1 is (1-3) (5-10), the concentration of the mixed solution is 12-22wt.%, the concentration of the complex enzyme is cellulase, lignin degrading enzyme, beta-glucosidase and amylase, the concentration of the complex enzyme solution is 5-10wt.%, the mass ratio of fresh ginseng, water, the mixed solution and the complex enzyme solution is (9-12) (4-5): 1 (1-2), the pH is adjusted to 5.0-5.5, the temperature of the constant temperature water bath is 40-55 ℃, the reaction time is 2-3h, the condition of stirring at intervals of 20-30min at 300-500rpm for 10-15S, the power of ultrasonic enzyme deactivation is 400-500W min, and the time is 5-10min.
  3. 3. The method of producing a ginseng extract according to claim 1, wherein the mass ratio of cellulase, lignin degrading enzyme, beta-glucosidase and amylase is (2-4): 1-2): 1.5-3): 0.5-1.
  4. 4. The method for preparing ginseng extract according to claim 1, wherein the concentration of the aqueous lecithin solution in the step S2 is 2-3wt.%, the concentration of the sucrose fatty acid ester solution is 1-3wt.%, the mass ratio of ginseng slurry, the aqueous lecithin solution and the sucrose fatty acid ester solution is (5-9): 2-3): 1-1.5, the stirring speed is 400-600rpm, the time is 20-30min, the temperature of vacuum pulse extraction is 30-40 ℃, the pulse frequency is 30-40 times/min, the pulse pressure is 0.3-0.5MPa, the extraction time is 30-40min, and the condition of continuing vacuum pulse is the same as above for 15-20min.
  5. 5. The method for preparing ginseng extract according to claim 1, wherein the pH is adjusted to 4.0-4.5 in the step S3, the standing time is 15-20min, the callback pH is 6.5-7.0, the acetic acid concentration of the chitosan-acetic acid solution is 1-2wt.%, the chitosan content is 1-2wt.%, the mass ratio of the crude extract to the chitosan-acetic acid solution is (20-40): 1, the temperature of stirring in a water bath is 25-30 ℃, the rotation speed is 200-300rpm, the time is 15-20min, the temperature of concentrating under reduced pressure is 50-60 ℃, the vacuum degree is (-0.07) - (-0.09) MPa, and the concentrating under reduced pressure is 40-60% of the original volume.
  6. 6. The ginseng extract prepared by the preparation method according to any one of claims 1 to 5.
  7. 7. The method for preparing the ginseng mesona blume jelly according to claim 6, wherein the ginseng mesona blume jelly is prepared by adding the mesona blume powder into hot water, stirring and dissolving, heating and decocting, continuously stirring and decocting into mucus during the period, cooling, adding the ginseng extract, continuously stirring, pouring into a mould, cooling to room temperature, and refrigerating at low temperature.
  8. 8. The application of the ginseng extract in the Mesona chinensis Benth according to claim 7, wherein the temperature of the hot water is 80-90 ℃, the mass ratio of the Mesona chinensis Benth powder, the hot water and the ginseng extract is (1-3): 15-25): 1, the temperature is raised to 95-100 ℃, the temperature is lowered to 50-60 ℃, the stirring is carried out for 15-25min under the condition of continuous stirring at 50-60 ℃, and the time of low-temperature refrigeration is 2-3h.

Description

Preparation method and application of ginseng extract Technical Field The invention belongs to the field of food technology, and particularly relates to a preparation method and application of a ginseng extract. Background The ginseng serving as a traditional medicine and food homologous food material in China is rich in various functional active ingredients such as ginsenoside, ginseng polysaccharide, amino acid, vitamins and the like, has obvious physiological effects of regulating organism immunity, resisting fatigue, improving metabolism and the like, and has extremely high application value in the field of functional foods. Along with popularization of healthy consumption concepts, the demand of young consumer groups for healthful and functional food and beverage is growing increasingly, and the integration of medicinal and edible food materials into modern popular beverage becomes a new trend of industry development. The traditional ginseng is mainly decocted, soaked in wine and stewed in soup in a eating way, and has the problems of inconvenient eating, limited absorption efficiency and the like, so that the traditional ginseng is difficult to integrate with the modern fast-paced life and the eating habit of young consumer groups. At present, related products of ginseng are mostly presented in traditional forms such as decoction pieces, oral liquid, health care products and the like, but the extraction of functional substances of ginseng is very difficult, and the content of the functional substances in the products is difficult to ensure. Fresh ginseng contains a large amount of macromolecular substances such as cellulose, starch and the like, and the substances not only can wrap functional ingredients of the ginseng and prevent the functional ingredients from being released and absorbed, but also can cause that the ginseng product has a rough taste and is difficult to process. In addition, in the process of extracting and subsequent concentrating and processing the functional components of ginseng, the functional substances are easily oxidized, and the high-temperature environment is easy to cause degradation and loss of heat-sensitive active components such as ginsenoside and the like, thereby reducing the functional value of the product. Along with the acceleration of the pace of social life, part of consumer groups often have sub-health states with qi deficiency (mainly characterized by debilitation and listlessness) and yin deficiency (mainly characterized by dry mouth and tongue and uncomfortable throat) due to irregular and working pressure of long-term work and rest. In the prior art, ginseng (sexual temperature) is mainly used for tonifying qi and relieving depletion, and mesona chinensis (sexual cold) is mainly used for clearing heat and moistening dryness, but no report related to drink auxiliary materials which are compatible with the ginseng and the mesona chinensis for simultaneously improving the two symptoms is yet seen. Disclosure of Invention The invention adopts enzymolysis to degrade macromolecular impurities in ginseng, breaks component release barriers, releases glucose and the like to increase sweet taste, and simultaneously inhibits oxidase activity by adding vitamin C and beet powder. In addition, the lecithin-sucrose fatty acid ester solution is combined with vacuum pulse extraction, and the water-soluble and fat-soluble components are synchronously extracted by utilizing the wrapping effect of the phospholipid, so that the extraction rate is improved. Solves the problems of low dissolution rate of active ingredients, difficult extraction of fat-soluble ingredients, easy oxidation and inactivation of heat-sensitive ingredients, poor product stability and the like in the traditional ginseng extraction. The preparation method of the ginseng extract comprises the following steps: S1, performing enzymolysis treatment, namely cleaning fresh ginseng, cutting the fresh ginseng into pieces, adding water, adding a mixed solution of vitamin C and beet powder, crushing to prepare homogenate, adding a complex enzyme solution, adjusting pH, performing constant-temperature water bath reaction, stirring at intervals, and inactivating enzyme by adopting ultrasonic waves after the completion of the reaction to obtain ginseng pulp after enzymolysis; S2, extracting, namely uniformly stirring and mixing the ginseng pulp subjected to enzymolysis and lecithin aqueous solution, carrying out vacuum pulse extraction, adding sucrose fatty acid ester solution after the extraction is finished, continuously stirring, continuously carrying out vacuum pulse, and filtering to obtain crude extract; S3, preparing the ginseng extract, namely regulating the pH of the crude extract, standing, filtering again, regulating the pH of the filtrate, adding chitosan-acetic acid solution, stirring in a water bath, concentrating under reduced pressure, and freeze-drying to obtain the ginseng extract. Further, in the st