CN110810829A - Ginseng anti-fatigue enzyme and preparation method thereof - Google Patents

Ginseng anti-fatigue enzyme and preparation method thereof Download PDF

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Publication number
CN110810829A
CN110810829A CN201911178315.4A CN201911178315A CN110810829A CN 110810829 A CN110810829 A CN 110810829A CN 201911178315 A CN201911178315 A CN 201911178315A CN 110810829 A CN110810829 A CN 110810829A
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ginseng
fatigue
weight
parts
enzyme
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宁成国
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Heilongjiang Jingzhe Forest Food Group Co Ltd
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Heilongjiang Jingzhe Forest Food Group Co Ltd
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/125Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/135Bacteria or derivatives thereof, e.g. probiotics
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/14Yeasts or derivatives thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention relates to a ginseng anti-fatigue enzyme which is prepared from a ginseng enzyme extract, composite lactobacillus powder, yeast powder, glucose, erythritol, arabinose and the like. The invention has the beneficial effects that: the ginseng anti-fatigue enzyme provided by the invention can adjust the balance of excitation and inhibition processes of the central nervous system, can enhance the adaptability of the organism to all non-specific stimuli, and is suitable for more people by adding medlar, astragalus, longan, red dates and the like; the ginseng, the medlar, the astragalus, the longan and the red date in the ginseng anti-fatigue enzyme are fermented by probiotics, and effective components in the ginseng, the medlar, the astragalus, the longan and the red date are enriched and extracted, so that the product effect is more obvious.

Description

Ginseng anti-fatigue enzyme and preparation method thereof
Technical Field
The invention relates to the technical field of food processing, and particularly relates to a ginseng anti-fatigue enzyme and a preparation method thereof.
Background
The rhythm of life of people is accelerated at present, and the fast-paced life causes high brain tension, over-depressed spirit, increased psychological pressure, mental and physical fatigue, and the human body can not be adjusted to a normal functional state. Many people suffer from imbalance of yin and yang, disorder of qi and blood functions, failure of blood to normally play a role, qi stagnation and blood stasis, stagnation of liver qi, liver and gallbladder preheating, spleen and kidney deficiency and deficiency of both qi and blood. Especially, middle-aged men can have deficiency of kidney yang, impotence, spermatorrhea, consumptive disease, emaciation, lassitude and aversion to cold.
For the symptoms, people generally select the traditional Chinese medicine for regulating qi and blood, and feel that the spirit slowly gets better when the traditional Chinese medicine is used for regulating, but the people still return to the previous symptoms due to the fast-paced work after the medicine is stopped. At present, no better medicine can better regulate the recurrence of the diseases.
In view of this, this patent is filed.
Disclosure of Invention
In order to solve the problems in the prior art, the invention provides the ginseng anti-fatigue enzyme and the preparation method thereof, and the obtained ginseng anti-fatigue enzyme has the effects of exciting nerves, reducing blood pressure, enhancing sexual capacity, enriching blood, relieving aging, enhancing disease resistance, promoting wound healing and building body.
The invention aims to provide an anti-fatigue ginseng ferment.
The invention also aims to provide a preparation method of the ginseng anti-fatigue enzyme.
According to the embodiment of the invention, the ginseng anti-fatigue enzyme is prepared from the following raw materials in parts by weight: 55-65 parts of ginseng ferment extract, 0.05-0.15 part of composite lactobacillus powder, 0.4-0.6 part of yeast powder, 15-25 parts of glucose, 14.0-14.8 parts of erythritol and 4-6 parts of arabinose.
According to a specific embodiment of the present invention, the ginseng anti-fatigue enzyme is prepared from the following raw materials in parts by weight: 60 parts of ginseng ferment extract, 0.1 part of composite lactobacillus powder, 0.5 part of yeast powder, 20 parts of glucose, 14.4 parts of erythritol and 5 parts of arabinose.
According to an embodiment of the present invention, the ginseng anti-fatigue enzyme is prepared from the following raw materials: ginseng, medlar, astragalus, longan, red date, brown sugar, water and probiotics.
According to the embodiment of the invention, the ginseng anti-fatigue enzyme is prepared from ginseng, medlar, astragalus mongholicus, longan, red dates, brown sugar, water and probiotics in a ratio of 5:5:5:5:5:4:50: 1.
According to an embodiment of the present invention, the ginseng anti-fatigue enzyme comprises bifidobacterium adolescentis, lactobacillus bulgaricus, bifidobacterium bifidum, lactobacillus acidophilus and bacillus subtilis.
According to the embodiment of the invention, the ginseng anti-fatigue enzyme comprises, by weight, 15-25% of bifidobacterium adolescentis, 15-25% of lactobacillus bulgaricus, 20-30% of bifidobacterium bifidum, 10-20% of lactobacillus acidophilus and 5-15% of bacillus subtilis.
According to the ginseng anti-fatigue enzyme of the embodiment of the invention, further, the probiotics comprise 20% of bifidobacterium adolescentis, 20% of lactobacillus bulgaricus, 25% of bifidobacterium bifidum, 20% of lactobacillus acidophilus and 15% of bacillus subtilis by weight.
According to an embodiment of the present invention, a method for preparing ginseng anti-fatigue enzyme comprises the following steps:
(1) grinding fruit and vegetable pulp: cleaning Ginseng radix, fructus Lycii, radix astragali, arillus longan, and fructus Jujubae, removing impurities, respectively adding water, mixing, soaking for 1-1.5 hr, grinding into slurry, and sterilizing;
(2) fermentation: cooling the slurry obtained in the step (1) to 35-40 ℃, adding brown sugar and probiotics, and performing closed fermentation at 35-40 ℃ for 48-72 hours to form fermentation liquor;
(3) concentration and extraction: concentrating the fermentation liquor obtained in the step (2) to obtain a concentrated solution;
(4) and (3) freeze drying: freeze-drying the concentrated solution obtained in the step (3) and then crushing to obtain a ginseng ferment extract;
(5) and (4) uniformly mixing the ginseng ferment extract obtained in the step (4) with composite lactic acid bacteria powder, yeast powder, glucose, erythritol and arabinose to obtain the ginseng anti-fatigue ferment.
According to the embodiment of the present invention, in the step (1), the grinding process specifically includes: fine grinding in 60 meshes, 80 meshes, 100 meshes and 120 meshes in turn for four times.
According to the preparation method of the ginseng anti-fatigue enzyme, in the step (1), the sterilization is performed by adopting a steam sterilization method, the sterilization temperature is 110-120 ℃, and the sterilization time is 5-20 min.
After the step (5), the following steps can be further carried out:
(6) subpackaging: subpackaging the prepared materials into small bags;
(7) and (6) inspection and warehousing: and warehousing and storing the qualified products.
The raw materials used in the present invention and their effects are further explained below.
Ginseng, which is a perennial root herb, has 30-60 cm high ginseng main root, is fat, fleshy, yellow-white, cylindrical or spindle-shaped, and slightly branches below; the rhizome (the reed head) is short and upright. Sweet and slightly bitter in taste, warm and mild in nature. It enters spleen, lung and heart meridians. Tonify qi, secure collapse, promote fluid production, induce tranquilization, and promote intelligence. The main treatment is as follows: asthenia, collapse, cold limbs, weak pulse, spleen deficiency, anorexia, lung deficiency, cough, asthma, body fluid deficiency, thirst, internal heat, asthenia, palpitation, insomnia, sexual impotence, and cold womb; heart failure, cardiogenic shock. Can be used for treating short breath, dyspnea, palpitation, amnesia, thirst, hyperhidrosis, anorexia, asthenia, acute and chronic diseases, and shock and collapse caused by blood loss. Tonify primordial qi, relieve depletion and promote fluid production, induce tranquilization. It is indicated for deficiency due to overstrain, poor appetite, lassitude, regurgitation, diarrhea, cough, dyspnea, spontaneous sweating, palpitation, amnesia, vertigo, headache, impotence, frequent micturition, diabetes, metrorrhagia, metrostaxis, chronic infantile convulsion, and deficiency of both qi and blood.
Dried ripe fruits and leaves of lycium barbarum, lycium barbarum; sweet in taste and neutral in nature; nourishing liver, nourishing kidney, moistening lung; the medlar leaves can tonify deficiency, replenish vital essence, clear heat and improve eyesight. The medlar comprises dried mature fruits and medlar leaves of Ningxia medlar, so that the heat clearing effect is more obvious, and the anti-fatigue enzyme of the ginseng is milder.
Astragalus, also known as astragalus membranaceus; perennial herbs with a height of 50-100 cm. The main root is thick, woody, branched and grey-white. It has effects in enhancing immunity, protecting liver, promoting urination, resisting aging, resisting stress, lowering blood pressure, and inhibiting bacteria.
Longan, also known as longan, is a subtropical fruit tree, preferring high temperature and dampness; temperature is a major factor affecting growth and seed setting. The beverage is rich in vitamins and phosphorus, has the effects of benefiting spleen and strengthening brain, contains rich glucose, sucrose, protein and the like, has high iron content, and can promote the regeneration of hemoglobin while improving heat energy and supplementing nutrition, thereby achieving the effect of enriching blood. Researches find that the longan pulp has the functions of tonifying the whole body, particularly has the effects of strengthening the memory and eliminating fatigue on brain cells.
Lactobacillus bulgaricus: can ferment sugar to obtain energy and produce a large amount of lactic acid.
Bifidobacterium bifidum: resistance against harmful bacteria; the product mainly comprises lactic acid, acetic acid and the like, can improve the pH value of the anti-fatigue enzyme of the ginseng, promotes the absorption of iron and vitamin D, and improves the utilization rate of phosphorus, iron and calcium.
Lactobacillus acidophilus: belonging to the genus lactobacillus, gram-positive bacilli, the ends of the rods are rounded and are mainly present in the small intestine, releasing lactic acid, acetic acid and some antibiotics acting on harmful bacteria.
Active substances such as subtilin, polymyxin, nystatin, gramicidin and the like generated in the growth process of bacillus subtilis have obvious inhibiting effect on pathogenic bacteria or conditional pathogenic bacteria of endogenous infection.
Compared with the prior art, the invention has the following beneficial effects:
(1) in the preparation process of the ginseng anti-fatigue enzyme, a freeze drying technology is used, so that the nutrient substances in the raw materials are better kept;
(2) the ginseng anti-fatigue enzyme can effectively regulate the balance of the excitation process and the inhibition process of the central nervous system, can enhance the adaptability of the organism to all non-specific stimuli, and can reduce the fatigue feeling;
(3) the ginseng, the medlar, the astragalus, the longan and the red date in the ginseng anti-fatigue enzyme are fermented by probiotics, and effective components in the ginseng, the medlar, the astragalus, the longan and the red date are enriched and extracted, so that the product effect is more obvious.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be derived by a person skilled in the art from the examples given herein without any inventive step, are within the scope of the present invention.
In the following examples 1g is represented by 1 part by weight.
Example 1
The embodiment provides a ginseng anti-fatigue enzyme, which is prepared from the following raw materials in parts by weight:
55 parts of ginseng ferment extract, 0.15 part of composite lactobacillus powder, 0.4 part of yeast powder, 15 parts of glucose, 14.4 parts of erythritol and 6 parts of arabinose.
The ginseng ferment extract is prepared from the following raw materials: ginseng, medlar, astragalus, longan, red date, brown sugar, water and probiotics; the adding amount ratio of the ginseng, the medlar, the astragalus mongholicus, the longan, the red dates, the brown sugar, the water and the probiotics is 5:5:5:5:5:4:50: 1; the probiotics comprise 15 percent of bifidobacterium adolescentis, 25 percent of lactobacillus bulgaricus, 20 percent of bifidobacterium bifidum, 10 percent of lactobacillus acidophilus and 15 percent of bacillus subtilis according to weight percentage.
The preparation method of the ginseng anti-fatigue enzyme comprises the following steps:
(1) grinding fruit and vegetable pulp: respectively cleaning Ginseng radix, fructus Lycii, radix astragali, arillus longan, and fructus Jujubae, removing impurities, respectively adding water, mixing, soaking for 1 hr, sequentially grinding for four times to obtain slurry of 60 mesh, 80 mesh, 100 mesh and 120 mesh, and sterilizing with steam at 115 deg.C for 10 min;
(2) fermentation: cooling the slurry obtained in the step (1) to 38 ℃, adding brown sugar and probiotics, and fermenting in a closed manner at 38 ℃ for 36 hours to form fermentation liquor;
(3) concentration and extraction: concentrating the fermentation liquor obtained in the step (2) to obtain a concentrated solution;
(4) and (3) freeze drying: freeze-drying the concentrated solution obtained in the step (3) and then crushing to obtain a ginseng ferment extract;
(5) and (4) uniformly mixing the ginseng ferment extract obtained in the step (4) with composite lactic acid bacteria powder, yeast powder, glucose, erythritol and arabinose to obtain the ginseng anti-fatigue ferment.
Example 2
The embodiment provides a ginseng anti-fatigue enzyme, which is prepared from the following raw materials in parts by weight:
65 parts of ginseng ferment extract, 0.05 part of composite lactobacillus powder, 0.6 part of yeast powder, 25 parts of glucose, 35 parts of erythritol and 4 parts of arabinose.
The ginseng ferment extract is prepared from the following raw materials: ginseng, medlar, astragalus, longan, red date, brown sugar, water and probiotics; the adding amount ratio of the ginseng, the medlar, the astragalus mongholicus, the longan, the red dates, the brown sugar, the water and the probiotics is 5:5:5:5:5:4:50: 1; the probiotics comprise 25% of bifidobacterium adolescentis, 15% of lactobacillus bulgaricus, 30% of bifidobacterium bifidum, 20% of lactobacillus acidophilus and 5% of bacillus subtilis according to weight percentage.
The preparation method of the ginseng anti-fatigue enzyme comprises the following steps:
(1) grinding fruit and vegetable pulp: respectively cleaning Ginseng radix, fructus Lycii, radix astragali, arillus longan, and fructus Jujubae, removing impurities, respectively adding water, mixing, soaking for 1.2 hr, sequentially grinding into slurry of 60 mesh, 80 mesh, 100 mesh and 120 mesh for four times, and sterilizing by steam sterilization at 120 deg.C for 5 min;
(2) fermentation: cooling the slurry obtained in the step (1) to 40 ℃, adding brown sugar and probiotics, and fermenting in a closed manner at 40 ℃ for 48 hours to form fermentation liquor;
(3) concentration and extraction: concentrating the fermentation liquor obtained in the step (2) to obtain a concentrated solution;
(4) and (3) freeze drying: freeze-drying the concentrated solution obtained in the step (3) and then crushing to obtain a ginseng ferment extract;
(5) uniformly mixing the ginseng ferment extract obtained in the step (4) with composite lactobacillus powder, yeast powder, glucose, erythritol and arabinose to obtain the ginseng anti-fatigue ferment;
(6) subpackaging: subpackaging the prepared materials into small bags;
(7) and (6) inspection and warehousing: and warehousing and storing the qualified products.
Example 3
The embodiment provides a ginseng anti-fatigue enzyme, which is prepared from the following raw materials in parts by weight:
60 parts of ginseng ferment extract, 0.1 part of composite lactobacillus powder, 0.5 part of yeast powder, 20 parts of glucose, 14.4 parts of erythritol and 5 parts of arabinose;
the ginseng ferment extract is prepared from the following raw materials: ginseng, medlar, astragalus, longan, red date, brown sugar, water and probiotics; the adding amount ratio of the ginseng, the medlar, the astragalus mongholicus, the longan, the red dates, the brown sugar, the water and the probiotics is 5:5:5:5:5:4:50: 1; the probiotics comprise 20% of bifidobacterium adolescentis, 20% of lactobacillus bulgaricus, 25% of bifidobacterium bifidum, 20% of lactobacillus acidophilus and 15% of bacillus subtilis according to weight percentage.
The preparation method of the ginseng anti-fatigue enzyme comprises the following steps:
(1) grinding fruit and vegetable pulp: respectively cleaning Ginseng radix, fructus Lycii, radix astragali, arillus longan, and fructus Jujubae, removing impurities, respectively adding water, mixing, soaking for 1.5 hr, sequentially grinding into slurry of 60 mesh, 80 mesh, 100 mesh and 120 mesh for four times, and sterilizing by steam sterilization at 110 deg.C for 20 min;
(2) fermentation: cooling the slurry obtained in the step (1) to 35 ℃, adding brown sugar and all probiotics, and performing closed fermentation at 35 ℃ for 72 hours to form a fermentation liquid;
(3) concentration and extraction: concentrating the fermentation liquor obtained in the step (2) to obtain a concentrated solution;
(4) and (3) freeze drying: freeze-drying the concentrated solution obtained in the step (3) and then crushing to obtain a ginseng ferment extract;
(5) uniformly mixing the ginseng ferment extract obtained in the step (4) with composite lactobacillus powder, yeast powder, glucose, erythritol and arabinose to obtain the ginseng anti-fatigue ferment;
(6) subpackaging: subpackaging the prepared materials into small bags;
(7) and (6) inspection and warehousing: and warehousing and storing the qualified products.
Comparative example 1
The only difference between this comparative example and example 3 is that no longan is present in the raw material and no longan is added during the preparation process.
Comparative example 2
The only difference between this comparative example and example 3 is that no astragalus is present in the raw materials, nor is astragalus added during the preparation process.
Comparative example 3
The only difference between this comparative example and example 3 is that the probiotic does not include bifidobacterium adolescentis, nor is bifidobacterium adolescentis added during the preparation process.
The contents of saponin and polysaccharide in the ginseng anti-fatigue enzymes obtained in examples 1 to 3 and comparative examples 1 to 3 were measured, and the measurement results are shown in table 1.
TABLE 1 test results
Figure BDA0002290580190000071
Figure BDA0002290580190000081
It can be seen from table 1 that the contents of saponin and polysaccharide in the ginseng anti-fatigue enzymes obtained in examples 1-3 are significantly higher than those of the ginseng anti-fatigue enzymes obtained in comparative examples 1-3.
The above test examples illustrate: (1) in the preparation process of the ginseng anti-fatigue enzyme, a freeze drying technology is used, so that the nutrient substances in the raw materials are better kept;
(2) the ginseng anti-fatigue enzyme can effectively regulate the balance of the excitation process and the inhibition process of the central nervous system, can enhance the adaptability of the organism to all non-specific stimuli, and can reduce the fatigue feeling;
(3) the ginseng, the medlar, the astragalus, the longan and the red date in the ginseng anti-fatigue enzyme are fermented by probiotics, and effective components in the ginseng, the medlar, the astragalus, the longan and the red date are enriched and extracted, so that the product effect is more obvious.
The above description is only for the specific embodiments of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention, and all the changes or substitutions should be covered within the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the appended claims.

Claims (10)

1. The ginseng anti-fatigue enzyme is characterized by being prepared from the following raw materials in parts by weight: 55-65 parts of ginseng ferment extract, 0.05-0.15 part of composite lactobacillus powder, 0.4-0.6 part of yeast powder, 15-25 parts of glucose, 14.0-14.8 parts of erythritol and 4-6 parts of arabinose.
2. The ginseng fatigue-resistant ferment according to claim 1, wherein the ginseng fatigue-resistant ferment is prepared from the following raw materials in parts by weight: 60 parts of ginseng ferment extract, 0.1 part of composite lactobacillus powder, 0.5 part of yeast powder, 20 parts of glucose, 14.4 parts of erythritol and 5 parts of arabinose.
3. The ginseng fatigue-resistant ferment of claim 1 or 2, wherein the ginseng ferment extract is prepared from the following raw materials comprising: ginseng, medlar, astragalus, longan, red date, brown sugar, water and probiotics.
4. The ginseng anti-fatigue enzyme according to claim 3, wherein the addition amount ratio of the ginseng, the medlar, the astragalus mongholicus, the longan, the red date, the brown sugar, the water and the probiotics is 5:5:5:5:5:4:50: 1.
5. The ginseng anti-fatigue enzyme according to claim 4, wherein the probiotics comprise Bifidobacterium adolescentis, Lactobacillus bulgaricus, Bifidobacterium bifidum, Lactobacillus acidophilus and Bacillus subtilis.
6. The ginseng anti-fatigue enzyme according to claim 5, wherein the probiotics comprise 15-25% by weight of Bifidobacterium adolescentis, 15-25% by weight of Lactobacillus bulgaricus, 20-30% by weight of Bifidobacterium bifidum, 10-20% by weight of Lactobacillus acidophilus and 5-15% by weight of Bacillus subtilis.
7. The ginseng anti-fatigue enzyme according to claim 6, wherein the probiotics comprise 20% by weight of Bifidobacterium adolescentis, 20% by weight of Lactobacillus bulgaricus, 25% by weight of Bifidobacterium bifidum, 20% by weight of Lactobacillus acidophilus and 15% by weight of Bacillus subtilis.
8. The method for preparing the ginseng anti-fatigue enzyme according to any one of claims 1 to 7, comprising the steps of:
(1) grinding fruit and vegetable pulp: cleaning Ginseng radix, fructus Lycii, radix astragali, arillus longan, and fructus Jujubae, removing impurities, respectively adding water, mixing, soaking for 1-1.5 hr, grinding into slurry, and sterilizing;
(2) fermentation: cooling the slurry obtained in the step (1) to 35-40 ℃, adding brown sugar and probiotics, and performing closed fermentation at 35-40 ℃ for 48-72 hours to form fermentation liquor;
(3) concentration and extraction: concentrating the fermentation liquor obtained in the step (2) to obtain a concentrated solution;
(4) and (3) freeze drying: freeze-drying the concentrated solution obtained in the step (3) and then crushing to obtain a ginseng ferment extract;
(5) and (4) uniformly mixing the ginseng ferment extract obtained in the step (4) with composite lactic acid bacteria powder, yeast powder, glucose, erythritol and arabinose to obtain the ginseng anti-fatigue ferment.
9. The preparation method of the ginseng anti-fatigue enzyme according to claim 8, wherein in the step (1), the grinding process specifically comprises: fine grinding in 60 meshes, 80 meshes, 100 meshes and 120 meshes in turn for four times.
10. The method for preparing the ginseng anti-fatigue enzyme according to claim 8, wherein in the step (1), the sterilization is performed by steam sterilization, the sterilization temperature is 110-120 ℃, and the sterilization time is 5-20 min.
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CN112568317A (en) * 2021-01-13 2021-03-30 宋小舟 Enzyme ginseng polysaccharide powder tablet candy and preparation method thereof

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Application publication date: 20200221