CN110122714A - Ginseng diet fiber drink and preparation method thereof - Google Patents
Ginseng diet fiber drink and preparation method thereof Download PDFInfo
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- CN110122714A CN110122714A CN201910385054.7A CN201910385054A CN110122714A CN 110122714 A CN110122714 A CN 110122714A CN 201910385054 A CN201910385054 A CN 201910385054A CN 110122714 A CN110122714 A CN 110122714A
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- ginseng
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention provides a kind of ginseng diet fiber drink and preparation method thereof, belongs to food processing technology field.This method is that ginseng residue is raw material, therefrom extract soluble dietary fiber, it is mixed with again with auxiliary material, by adjusting the proportionate relationship of auxiliary material, aromatic, in good taste, the sour-sweet moderate, clear of the beverage made, it is glossy, without muddy, viscosity is moderate, without obvious sediment and layering, while containing ginseng water-soluble dietary fiber in this product, with the effect of improving immunity.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of ginseng diet fiber drink and preparation method thereof.
Background technique
It is well known that dietary fiber is that one kind cannot be digested and assimilated by human small intestine, but can be completely or partially in large intestine
The plant edible part or similar carbohydrate of fermentation, have it is stronger hold oil, water holding, increase-volume, induce enteric microorganism,
Removing toxic substances and increase the series functions such as enterocinesia, can be used for anti-treating constipation, reducing blood lipid, reducing blood glucose, anti-cancer etc..Be listed in after sugar,
" the seventh-largest nutrient " after protein, fat, water, minerals and vitamins.The less solubility of accounting in dietary fiber
Dietary fiber (Soluble Dietary Fiber, SDF) more can preferably play biological action.It is solid such as to reduce serum gallbladder
Alcohol prevents and treats gall stone, diabetes, hypertension and heart disease etc..
External ginseng dietary fiber has had a ginseng dietary fiber food by reasonable development in market, and domestic
Ginseng diet fiber research is also in the initial stage, and a large amount of ginseng residue is not developed and utilized effectively rationally.
Summary of the invention
The purpose of the present invention is to solve existing ginseng resource's utilization rate is low, the serious problem of wastage of material, and mention
For a kind of ginseng diet fiber drink and preparation method thereof.
The present invention provides a kind of preparation method of ginseng diet fiber drink, this method comprises:
Step 1: the preparation of soluble dietary fiber
Using ginseng residue as raw material, is dried being put into thermostatic drying chamber after ginseng residue rinsed clean, powder is used after drying
Broken machine crushes, and crosses 80~120 mesh aperture sieves, and the ginseng ground-slag of sieving and water are mixed to form mixed liquor, impregnated, by mixed liquor from
The heart takes supernatant that ethyl alcohol is added and impregnates 6-8h, is centrifuged, then carries out the precipitating being centrifugally separating to obtain at freeze-drying again
Reason, obtains soluble dietary fiber (SDF)；
Step 2: the preparation of ginseng diet fiber drink
1) mixing preparation: in parts by weight, by 8 parts of sweeteners, 0.2 portion of acid, 0.25 part of stabilizer, 0.04 part
Antioxidant and the mixing of 100 parts of soluble dietary fibers and distilled water, obtain mixture；The quality of SDF in the mixture
Concentration is 6mg/mL；
2) homogeneous: said mixture is subjected to homogenization, homogeneous 2-3min, obtains at revolving speed 9000-10000r/min
Product after to homogeneous；
3) it sterilizes: using pasteurization, the product after homogeneous is kept into 20-30s under the conditions of boiling, is obtained after filling
Ginseng diet fiber drink.
Preferably, the mass ratio of ginseng ground-slag and water is 1:25 in the step 1.
Preferably, the drying temperature of the step one is 100~110 DEG C.
Preferably, the soaking time of the step 1 is 10-16h.
Preferably, in the centrifugation twice of the step 1, centrifugation rate 3800-4500r/min, centrifugation time is
15-25min。
Preferably, the concentration of alcohol is 95%, and additional amount is 4 times of supernatant.
Preferably, the sweetener is D-sorbite；Acid is citric acid, and antioxidant is vitamin C, is stablized
Agent is the mixture of sodium carboxymethylcellulose (CMC) and pectin.
Preferably, the mass ratio of the CMC and pectin is 1:1.
The present invention also provides the ginseng diet fiber drinks that above-mentioned preparation method obtains.
Beneficial effects of the present invention
The present invention provides a kind of preparation method of ginseng diet fiber drink, and this method is that ginseng residue is raw material, therefrom
It extracts soluble dietary fiber to be mixed with auxiliary material, by adjusting the proportionate relationship of ingredient, the beverage made has
Fragrance, in good taste, sour-sweet moderate, clear, glossy, moderate without muddiness, viscosity, no obvious sediment and layering, simultaneously
Contain ginseng water-soluble dietary fiber in this product, with the effect of improving immunity.
Specific embodiment
The present invention provides a kind of preparation method of ginseng diet fiber drink, this method comprises:
Step 1: the preparation of soluble dietary fiber
Using ginseng residue as raw material, dried being put into thermostatic drying chamber after ginseng residue rinsed clean, the drying
Temperature is preferably 100~110 DEG C, and drying time is preferably 12~20h, is crushed after drying with pulverizer, and 80~120 mesh are preferably crossed
The ginseng ground-slag of sieving and water are mixed to form mixed liquor by aperture sieve, and the mass ratio of the ginseng ground-slag and water is preferably 1:
25, it impregnates, the soaking time is preferably 10-16h, and mixed liquor is centrifuged, and takes supernatant that ethyl alcohol is added and impregnates 6-8h, further
Then the precipitating being centrifugally separating to obtain is carried out freeze-drying process, obtains soluble dietary fiber (SDF) by secondary centrifugation；It is described
Centrifugation twice in, centrifugation rate is preferably 3800-4500r/min, and centrifugation time is preferably 15-25min, and the ethyl alcohol is dense
Degree preferably 95%, additional amount is preferably 4 times of supernatant；
Step 2: the preparation of ginseng diet fiber drink
1) mixing preparation: in parts by weight, by 8 parts of sweeteners, 0.2 portion of acid, 0.25 part of stabilizer, 0.04 part
Antioxidant and the mixing of 100 parts of soluble dietary fibers and distilled water, obtain mixture；The quality of SDF in the mixture
Concentration is 6mg/mL；The sweetener is preferably D-sorbite；Acid is preferably citric acid, and antioxidant preferably ties up life
Plain C, stabilizer are preferably the mixture of sodium carboxymethylcellulose (CMC) and pectin；The mass ratio of the CMC and pectin are preferred
For 1:1；
2) homogeneous: said mixture is subjected to homogenization, homogeneous 2-3min, obtains at revolving speed 9000-10000r/min
Product after to homogeneous；
3) it sterilizes: using pasteurization, the product after homogeneous is kept into 20-30s under the conditions of boiling, is obtained after filling
Ginseng diet fiber drink.
The present invention also provides the ginseng diet fiber drinks that above-mentioned preparation method obtains.
Embodiment 1
Step 1: the preparation of soluble dietary fiber
Using ginseng residue as raw material, will be put into thermostatic drying chamber after ginseng residue rinsed clean in 100 DEG C of drying 15h,
It is crushed after drying with pulverizer, crosses 100 mesh aperture sieves, the ginseng ground-slag of sieving and water are mixed to form according to mass ratio 1:25 mixed
Liquid is closed, 12h is impregnated, mixed liquor is centrifuged, centrifugation rate 4000r/min, centrifugation time 20min takes supernatant to be added
95% ethyl alcohol impregnates 7h, is centrifuged again, centrifugation rate 4000r/min, centrifugation time 20min, then will centrifuge separation
Being deposited at 85 DEG C for obtaining carries out freeze-drying process, obtains soluble dietary fiber (SDF)；
Step 2: the preparation of ginseng diet fiber drink
1) mixing preparation: by 8g sweetener, sorbitol, 0.2g acid citric acid, 0.25g stabilizer (carboxymethyl cellulose
The mixture of plain sodium (CMC) and pectin mass ratio 1:1), 0.04g antioxidant vitamin C and 100g soluble dietary fiber and
Distilled water mixing, obtains mixture；The mass concentration of SDF is 6mg/mL in the mixture；
2) homogeneous: carrying out homogenization for said mixture, the homogeneous 2min at revolving speed 9500r/min, after obtaining homogeneous
Product；
3) it sterilizes: using pasteurization, the product after homogeneous is kept into 25s under the conditions of boiling, obtains people after filling
Join diet fiber drink.
One, experiment of single factor
1) influence of the SDF mass concentration to beverage mouthfeel
Beverage is prepared according to the step of embodiment 1, the difference is that SDF mass concentration is respectively 4,5,6,7,8mg/mL
It is tested, the results are shown in Table 1:
Influence of the 1 various concentration SDF of table to beverage mouthfeel
| SDF and distillation water mixed liquid mass concentration mg/mL | Beverage state |
| 4 | Without fragrance, mouthfeel is poor |
| 5 | Slightly fragrance, mouthfeel are general |
| 6 | It is aromatic, it is in good taste |
| 7 | Slightly bitter, it is good in taste |
| 8 | It is very bitter, poor taste |
Table 1 the result shows that, when SDF mass concentration be 6mg/mL when, beverage is aromatic, and mouthfeel is best.
2) influence of the levels of sweetener to beverage mouthfeel:
Prepare beverage according to the step of embodiment 1, the difference is that the additional amount of sweetener be respectively 6g, 7g, 8g,
9g, 10g are tested, and the results are shown in Table 2:
Influence of the 2 different content sweetener of table to beverage mouthfeel
| Sweetener quality (g) | Beverage state |
| 6 | It is very sour, influence mouthfeel |
| 7 | Sour-sweet ratio is uncoordinated |
| 8 | It is sour-sweet moderate |
| 9 | Sour-sweet ratio is uncoordinated |
| 10 | Very sweet tea influences mouthfeel |
Table 2 the result shows that, when sweetener additional amount be 8g when, beverage is sour-sweet moderate.
3) influence of the tart flavour agent content to beverage mouthfeel:
Prepare beverage according to the step of embodiment 1, the difference is that the additional amount of acid be respectively 0.1g, 0.15g,
0.2g, 0.25g, 0.3g are tested, and the results are shown in Table 3:
Influence of the 3 different content acid of table to beverage mouthfeel
| Acid (g) | Beverage state |
| 0.1 | Very sweet tea influences mouthfeel |
| 0.15 | Sour-sweet ratio is uncoordinated |
| 0.2 | It is sour-sweet moderate |
| 0.25 | Sour-sweet ratio is uncoordinated |
| 0.3 | It is very sour, influence mouthfeel |
Table 3 the result shows that, when acid additional amount be 0.2g when, beverage is sour-sweet moderate.
4) influence of the oxidation preventive content to beverage mouthfeel:
Prepare beverage according to the step of embodiment 1, the difference is that the additional amount of antioxidant be respectively 0.01g,
0.02g, 0.03.g, 0.04g, 0.05g are tested, and the results are shown in Table 4:
Influence of the 4 different content antioxidant of table to beverage mouthfeel
| Antioxidant (g) | Beverage state |
| 0.01 | Clarify opaque, matt, no muddiness |
| 0.02 | Clarify opaque, glossy, no muddiness |
| 0.03 | Clarify relatively transparent, glossy, no muddiness |
| 0.04 | Clear, glossy, no muddiness |
| 0.05 | Clarify relatively transparent, glossy, no muddiness |
Table 4 the result shows that, when added quantity of antioxidant be 0.04g when, beverage clear is glossy, no muddiness.
5) influence of the stabiliser content to beverage mouthfeel:
Prepare beverage according to the step of embodiment 1, the difference is that the additional amount of stabilizer be respectively 0.05g, 0.1g,
0.15g, 0.2g, 0.25g are tested, and the results are shown in Table 5:
Influence of the 5 different content stabilizer of table to beverage mouthfeel
| Stabilizer (g) | Beverage state |
| 0.05 | Viscosity is too small, there is obvious sediment and layering |
| 0.1 | Viscosity is slightly smaller, there is obvious sediment and layering |
| 0.15 | Viscosity is moderate, there is a small amount of precipitating and layering |
| 0.2 | Viscosity is moderate, there is a small amount of precipitating and layering |
| 0.25 | Viscosity is moderate, no obvious sediment and layering |
Table 5 the result shows that, when stabilizer additional amount be 0.25g when, beverage viscosity is moderate, no obvious sediment and layering.
Two, subjective appreciation
Sensory evaluation group is formed by 10 people, mainly to product appearance (20 points), state (30 points), smell (20 points), mouth
Feel (30 points) etc. and carry out comprehensive score (total score 100 is divided), is averaged record sensory score result, sensory evaluation criteria and Ben Fa
The results of sensory evaluation of bright beverage is as shown in tables 6 and 7:
6 subjective appreciation project grade form of table
7 results of sensory evaluation of table
Three, the research that ginseng diet fiber drink acts on mouse immunity
1, experimental animal
1 monthly age secondary mouse half male and half female, weight 18-22g.Mouse is divided into immune 1,2,3 batch: 1 batch of progress internal organs is immunized
Weight ratio measurement, delayed allergy experiment, half hemolytic value (HC50) measurement and antibody-producting cell quantity survey
It is fixed；2 batches of progress mouse carbonic clearance experiments are immunized；Immune 3 batches of progress Turnover of Mouse Peritoneal Macrophages phagocytosis chicken red blood cell experiment.Every batch of
Animal is grouped at random by weight, and weight is examined no significant difference between group.
2, experimental group
It is randomly divided into blank group, ginseng diet fiber drink experimental group 40mg/ (the kg BW that embodiment 1 is prepared
d).Administration by gavage is taken, daily stomach-filling is primary.After each group mouse continuously gives tested material 21 days, indices are measured.
Two, experimental method
1, weight, lymphoid organ weight
It takes off neck after intragastric administration on mice 10 days to put to death, weighing.Kidney, liver, spleen and thymus gland are taken, blots bloodstain with filter paper, point
Also known as weight, obtains itself and weight ratio.Thymus gland/weight, spleen/weight.As a result as shown in Table 8 and 9:
8 ginseng diet fiber drink of table to mouse immune shoot formation influence (N=10)
Compared with blank group, P < 0.01 * P < 0.05, * *, similarly hereinafter
9 ginseng diet fiber drink of table to mouse liver and renal index influence (N=10)
From table 8 and 9 as can be seen that compared with blank group, beverage experimental group female thymic index is significantly improved, male thymus gland
Index and blank group difference is not significant；Male index and spleen index is significantly higher than blank group, and female index and spleen index and blank group difference are not
Significantly；Female liver index is significantly higher than blank group, and male liver index and blank group difference is not significant；Female renal index is aobvious
It writes and is higher than blank group, male renal index and blank group difference is not significant.
2, delayed allergy (DTH)
Every mouse is immunized in intraperitoneal injection 0.2ml 10%SRBC (sheep red blood cell (SRBC)).After immune 5d, micrometer caliper is used
Left back vola pedis thickness is measured, 0.02ml 20%SRBC then is subcutaneously injected in measuring point.Measure left back vola pedis thickness afterwards for 24 hours.
Same position measurement three times, is averaged, and indicates the degree of DTH to attack the difference of front and back vola pedis thickness.As a result such as table 10
It is shown.
3, the measurement of serum hemolysin
After 5d is immunized in every mouse peritoneal injection 0.2ml 10%SRBC, plucks eyeball and takes blood in centrifuge tube, place 1h,
2000rpm is centrifuged 10min, collects serum.Mice serum sequentially adds diluted mice serum with 400 times of normal saline dilution
0.2mL, 10% SRBC 0.1ml, complement (with the 1:10 guinea pig serum of normal saline dilution) 0.2mL.Set 37 DEG C of water-baths
Ice-water bath terminates reaction after 20min, and 2000rpm is centrifuged 10min.Take supernatant 0.2mL in 96 orifice plates, half hemolysis standard
Pipe: 10% SRBC 0.5ml is added in 1.5ml distilled water, then plus 2mL physiological saline, mixing take supernatant 0.2mL in 96 holes
In plate.405nm (540nm) surveys absorbance.Experimental result is with half hemolytic value (HC50) indicate.
The change of serum C H of every mouse50=(absorbance value when absorbance value of sample/SRBC half hemolysis) × extension rate.
The results are shown in Table 10.
4, mouse carbonic clearance is tested
4 times of india ink, 0.1ml/10g weight are diluted to every mouse tail vein injection.After prepared Chinese ink injection immediately
Timing.1,10min takes blood 0.02ml to add to 2mL NaC0 after injecting prepared Chinese ink3In solution, light is measured at 600nm wavelength
Density value, with NaCO3Solution compares.Liver and spleen is separately taken to weigh.The energy of mouse carbonic clearance is indicated with phagocytic index (d)
Power.The results are shown in Table 10.
10 ginseng diet fiber drink of table to mouse items physical signs influence (N=10)
Table 10 is as can be seen that compared to the blank group, beverage experimental group carbonic clearance ability is significantly higher than blank group；Delayed is super
Quick reaction is not significant with blank group difference；Serum hemolysis cellulose content is significantly higher than blank group.
5, immunoglobulin content measures in mice serum
Eyeball of mouse blood sampling, centrifuging and taking serum illustrate to measure three kinds of immunoglobulin contents according to kit, as a result such as table
Shown in 11.
11 ginseng diet fiber drink of table to immunoglobulin content in mice serum influence (N=10)
As can be seen from Table 11, compared with blank group, lgA content is significantly increased in beverage experimental group serum, and lgG content is aobvious
It writes and increases；LgM content significantly increases, it can be seen that ginseng diet fiber drink can increase immunoglobulin in mice serum and contain
Amount.
Claims (9)
1. a kind of preparation method of ginseng diet fiber drink, which is characterized in that this method comprises:
Step 1: the preparation of soluble dietary fiber
Using ginseng residue as raw material, is dried being put into thermostatic drying chamber after ginseng residue rinsed clean, pulverizer is used after drying
It crushes, crosses 80~120 mesh aperture sieves, the ginseng ground-slag of sieving and water are mixed to form mixed liquor, impregnates, mixed liquor is centrifuged,
It takes supernatant that ethyl alcohol is added and impregnates 6-8h, be centrifuged again, the precipitating being centrifugally separating to obtain then is subjected to freeze-drying process,
Obtain soluble dietary fiber；
Step 2: the preparation of ginseng diet fiber drink
1) mixing preparation: in parts by weight, by 8 parts of sweeteners, 0.2 portion of acid, 0.25 part of stabilizer, 0.04 part of antioxygen
Agent and the mixing of 100 parts of soluble dietary fibers and distilled water, obtain mixture；Soluble dietary fiber in the mixture
Mass concentration be 6mg/mL；
2) homogeneous: carrying out homogenization for said mixture, the homogeneous 2-3min at revolving speed 9000-10000r/min, obtains
Product after matter；
3) it sterilizes: using pasteurization, the product after homogeneous is kept into 20-30s under the conditions of boiling, obtains ginseng after filling
Diet fiber drink.
2. a kind of preparation method of ginseng diet fiber drink according to claim 1, which is characterized in that the step 1
The mass ratio of middle ginseng ground-slag and water is 1:25.
3. a kind of preparation method of ginseng diet fiber drink according to claim 1, which is characterized in that the step
One drying temperature is 100~110 DEG C.
4. a kind of preparation method of ginseng diet fiber drink according to claim 1, which is characterized in that the step 1
Soaking time be 10-16h.
5. a kind of preparation method of ginseng diet fiber drink according to claim 1, which is characterized in that the step 1
Centrifugation twice in, centrifugation rate 3800-4500r/min, centrifugation time 15-25min.
6. a kind of preparation method of ginseng diet fiber drink according to claim 1, which is characterized in that the ethyl alcohol
Concentration is 95%, and additional amount is 4 times of supernatant.
7. a kind of preparation method of ginseng diet fiber drink according to claim 1, which is characterized in that the sweet taste
Agent is D-sorbite；Acid is citric acid, and antioxidant is vitamin C, and stabilizer is sodium carboxymethylcellulose and pectin
Mixture.
8. a kind of preparation method of ginseng diet fiber drink according to claim 1, which is characterized in that the CMC
Mass ratio with pectin is 1:1.
9. the ginseng diet fiber drink that preparation method described in -8 any one obtains according to claim 1.
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| CN116210889A (en) * | 2023-03-22 | 2023-06-06 | 中国农业科学院特产研究所 | Total nutrient formula food and application thereof |
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