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Preparation method of suckable ginseng jelly for improving symptoms of type II diabetes

A technology for diabetes and symptoms, applied in the preparation of ginseng that can be absorbed and frozen, can solve the problems of unscientific selection and ratio of raw materials, unsuitable for mass production, and low raw material yield, etc. Symptoms, soft texture, simple effect of enzymatic hydrolysis process

Inactive Publication Date: 2020-04-21
JILIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Looking at the patents published in the Chinese Patent Gazette, it can be found that the selection and proportioning of raw materials in existing inventions are not very scientific, and the raw material yield is not high, resulting in high cost, which is not suitable for mass production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] (1) Put 50 g of red ginseng in a pressure cooker and steam at 0.1 MPa for 35 min to soften it, add 500 mL of cold water, make a slurry, and prepare ultra-fine red ginseng liquid through a colloid mill; adjust the pH of the red ginseng liquid to 5, Add 5 g of α-amylase, heat up to 95 °C for 6 h; adjust the temperature to 50 °C and pH 4, add 2.5 g of cellulase and 2.5 g of protease, and hydrolyze for 6 h; inactivate, After cooling, centrifuge at 4000 r / min for 30 min to separate the red ginseng enzymatic hydrolyzate from the red ginseng precipitate;

[0035] (2) Add 300 mL of cold water to the red ginseng precipitate in step (1) and stir evenly, adjust the pH of the red ginseng solution to 5, add 3 g of α-amylase, heat up to 95 °C for 3 h; adjust the temperature 50 ℃, pH 4, add 1.5 g of cellulase and 1.5 g of protease, enzymatic hydrolysis for 3 h; inactivate the enzyme, after cooling, centrifuge at 4000 r / min for 30 min, and separate the red ginseng enzymatic hydrolyzate...

Embodiment 2

[0042] (1) Put 60 g of red ginseng in a pressure cooker and steam at 0.1 MPa for 40 min to soften it, add 600 mL of cold water, make a slurry, and prepare ultra-fine red ginseng liquid through a colloid mill; adjust the pH of the red ginseng liquid to 6, Add 6 g of α-amylase, heat up to 95 °C for 5 h; adjust the temperature to 55 °C and pH 4, add 6 g of cellulase and 6 g of protease, and hydrolyze for 5 h; After cooling, centrifuge at 6000 r / min for 20 min to separate the red ginseng enzymatic hydrolyzate from the red ginseng precipitate;

[0043] (2) Add 360 mL of cold water to the red ginseng precipitate in step (1) and stir evenly, adjust the pH of the red ginseng liquid to 5.5, add 3.6 g of α-amylase, heat up to 95 °C for 2.5 h; adjust the temperature 50 ℃, pH 4, add 3.6 g of cellulase and 3.6 g of protease, hydrolyze for 2.5 h; inactivate the enzyme, after cooling, centrifuge at 6000 r / min for 20 min, and separate the red ginseng enzymatic hydrolyzate from the red ginseng...

Embodiment 3

[0050] (1) Put 60 g of red ginseng in a pressure cooker and steam at 0.1 MPa for 40 min to soften it, add 600 mL of cold water, make a slurry, and prepare ultra-fine red ginseng liquid through a colloid mill; adjust the pH of the red ginseng liquid to 5.5, Add 10 g of α-amylase, heat up to 95°C for 4 h; adjust the temperature to 55°C, pH 5, add 3 g of cellulase and 3 g of protease, and digest for 4 h. After inactivating the enzyme and cooling, centrifuge at 7000 r / min for 15 min to separate the red ginseng enzymatic hydrolyzate from the red ginseng precipitate;

[0051] (2) Add 360 mL of cold water to the red ginseng precipitate in step (1) and stir evenly, adjust the pH of the red ginseng solution to 6, add 6 g of α-amylase, heat up to 95 °C for 2 h; adjust the temperature 55 ℃, pH 5, add 1.8 g of cellulase and 1.8 g of protease, enzymatic hydrolysis for 2 h; inactivate the enzyme, after cooling, centrifuge at 7000 r / min for 15 min, and separate the red ginseng enzymatic hydr...

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Abstract

The invention discloses a preparation method of suckable ginseng jelly for improving the symptoms of type II diabetes. The preparation method comprises the following steps: steaming red ginseng underhigh pressure, carrying out pulping, allowing the pulped red ginseng to pass through a colloid mill, carrying out enzymolysis step by step, performing centrifuging, carrying out secondary enzymolysison a red ginseng precipitate step by step, and combining two enzymatic hydrolysates having undergone enzyme deactivation; crushing radix puerariae, rhizoma polygonati, poria cocos, fructus rubi, rhizoma dioscoreae, radix polygonati officinalis and folium mori, adding fructus lycii, successively conducting soaking, decocting and centrifuging, carrying out secondary decoction on a precipitate, and combining supernatants; combining the enzymatic hydrolysate with the supernatant, carrying out uniform mixing, adding citric acid, tagatose, xylitol and pectin for seasoning treatment, and completing afreezing procedure to obtain the suckable ginseng jelly. According to the invention, after the red ginseng is subjected to step-by-step enzymolysis after high-pressure steaming, the yield of small-molecular active substances is increased by 5%-10% compared with a traditional enzymolysis method, enzymolysis process is simple, and cost is low; and the suckable ginseng jelly has the advantages of scientific proportioning, soft texture, instant melting in the mouth and light ginseng fragrance, and can improve adverse symptoms caused by type II diabetes.

Description

technical field [0001] The invention belongs to the technical field of food processing, relates to a preparation method of inhalable frozen ginseng which can improve the symptoms of type II diabetes, and is a new preparation method. Background technique [0002] Modern pharmacological studies have shown that the main chemical components of ginseng, ginseng polysaccharides, ginsenosides, and ginseng proteins, have anti-diabetic, anti-tumor, anti-aging, anti-oxidation, and anti-fatigue effects. [0003] In recent years, due to the annual increase in the number of obese or overweight people around the world, the incidence of metabolic diseases such as insulin resistance and type Ⅱ diabetes has increased significantly. Type Ⅱ diabetes is a systemic metabolic disease, which usually involves the final state of insulin resistance and pancreatic islet function failure due to the interaction between multiple tissues and organs. Because of abnormal metabolism, the typical symptoms of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/10A23L21/15A23L33/10A23L33/105A61K36/8969A61P3/10
CPCA23L21/11A23L21/15A23L33/105A23L33/10A61K36/258A61K36/488A61K36/8969A61K36/076A61K36/73A61K36/8945A61K36/605A61P3/10A61K2236/19A61K2236/331A23V2002/00A61K2300/00A23V2200/30A23V2200/328A23V2250/208A23V2250/21A23V2250/2124A23V2300/14A23V2300/50
Inventor 张铁华董舒月具珍萍邹昊洋侯萍萍毛硕
Owner JILIN UNIV
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