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Ginseng saponin series dairy product and production process thereof

A technology of ginsenoside and dairy products, which is applied in the field of serial dairy products, can solve the problems of no public reports on health-care functional dairy products, and achieve the effects of improving production technology content and added value, promoting absorption, and improving nutrition and health care functions

Inactive Publication Date: 2004-11-10
广泽乳业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] No public reports have been found on health-care functional dairy products with ginsenoside as the main ingredient

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Ginsenoside Microcapsules

[0019] According to the ratio of ginsenoside and β-cyclodextrin 1:1~5, the ginsenoside is microencapsulated by complex coacervation microcapsule granulation technology, and β-cyclodextrin is selected as the wall material of the microcapsule. , the thickness of the microcapsule wall is 0.2-10 μm, and the particle size range of the microcapsule is 5-200 μm.

[0020] The cyclodextrin used for embedding can also be γ-cyclodextrin, and can also contain hydroxypropyl-β-cyclodextrin, hydroxyethyl-β-cyclodextrin or methyl-β-cyclodextrin.

Embodiment 2

[0022] Ginsenoside fresh milk

[0023] Take 998-999.5Kg of fresh milk, after passing the acceptance check, go through coarse filtration, clean the milk and cool to 1-4°C. Then perform homogenization (temperature 60-70°C, first-stage homogenization pressure 16-26MPa, second-stage pressure 2-5MPa) and sterilization (73±2°C, 15s). After the milk liquid is cooled down by cooling, 0.5~2kg of ginsenoside microcapsules embedded in Example 1 (different additions can be selected according to the different concentrations of contained DNA and RNA) 60 After Co treatment, add it to the temporary storage tank, mix it and fill it into the warehouse. The finished product contains 0.125-0.5g / 250g / bag of ginsenoside.

Embodiment 3

[0025] Ginsenoside Yogurt

[0026] Take 898-899.5Kg of fresh milk, after passing the acceptance check, go through coarse filtration, milk cleaning, and then cool to 1-4°C for storage. Take milk samples for antimicrobial testing. Transfer the antibiotic-free raw milk into the batching tank, heat it to 60-80°C with a plate heat exchanger, then add 100Kg of sucrose and other auxiliary materials, hydrate for 20-40min, and then cool to below 20°C. After homogenization (homogeneous pressure primary 16-26MPa, secondary pressure 2-5MPa), sterilization (95±2°C, 300s), and then cooled to 43±1°C. Then add 0.5-2 kg of lactic acid bacteria strains and ginsenoside microcapsules, fully stir and carry out fermentation. Fermentation is carried out after fully stirring evenly. When the acidity reaches 75-85°T, carry out crushing treatment for 3-5 minutes, then cool, fill and store. The finished product contains 0.0625-0.25g / 125g / cup of ginsenoside.

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PUM

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Abstract

The invention provides a ginseng saponin series extract product and process for preparation comprising, proceeding micro-encapsulation embedding process to ginseng saponin through double agglomeration method microcapsule granulating technology, thus obtaining ginseng saponin capsule, charging milk product into belt stirrer for preheating, adding cane sugar, stabilizer for hydration treatment, stirring to fully dissolve the materials, hydrating the colloid completely, subjecting ginseng saponin microcapsule to disinfection and cooling down, charging in and mixing evenly, circulation stirring, cooling down and fixing volume to required production quantity. The invention can be applied to increase the technological content and added value for the dairy product manufacture.

Description

Technical field: [0001] The invention discloses a series of dairy products of ginsenosides and a production process thereof, which are produced by adding ginsenosides to the dairy products and belong to the technical field of functional dairy products processing. Background technique [0002] Modern medical research has proved that Rh and Rg in ginsenosides are the main active ingredients of ginseng's anti-aging and anti-cancer effects. They are usually eaten orally in a liquid state, and have the advantages of being simple and convenient to eat. However, because they pass through the stomach (such as the pyloric part ), the speed of the small intestine is fast, the time to stay in these parts and be digested and absorbed is short, and the bone glue polypeptide cannot be fully enzymatically hydrolyzed, so the absorption rate of the body is very limited, which affects the absorption and supplementation of the bone glue polypeptide. [0003] At present, there are many dairy pr...

Claims

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Application Information

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IPC IPC(8): A23C9/152
Inventor 刘熙崔民东王长峰王明权郭子刚
Owner 广泽乳业有限公司
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