CN112568317A - Enzyme ginseng polysaccharide powder tablet candy and preparation method thereof - Google Patents

Enzyme ginseng polysaccharide powder tablet candy and preparation method thereof Download PDF

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Publication number
CN112568317A
CN112568317A CN202110039241.7A CN202110039241A CN112568317A CN 112568317 A CN112568317 A CN 112568317A CN 202110039241 A CN202110039241 A CN 202110039241A CN 112568317 A CN112568317 A CN 112568317A
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China
Prior art keywords
ginseng
powder
enzyme
candy
ginseng polysaccharide
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CN202110039241.7A
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Chinese (zh)
Inventor
宋小舟
李大军
韩淞任
白寿年
任翠芳
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Priority to CN202110039241.7A priority Critical patent/CN112568317A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/364Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/42Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • 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

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Botany (AREA)
  • Microbiology (AREA)
  • Nutrition Science (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The invention discloses a ferment ginseng polysaccharide powder tablet candy, which is prepared by selecting ginseng, cooking and curing, soaking and softening with ferment, air-drying and grinding to obtain ferment ginseng powder; mixing the enzyme ginseng powder with isomaltooligosaccharide to obtain enzyme ginseng polysaccharide powder; mixing the ferment ginseng polysaccharide powder, auxiliary materials and food additives, and pressing. The tablet candy is sour and sweet, tasty and rich in nutrition, is used as leisure and nutrition supplement food for part of people with diet, long-time working, low immunity, postoperative recovery and the like, can also be used as daily common leisure health food, is suitable for people of all ages, and can effectively improve the life quality of the people. The invention also discloses a preparation method of the enzyme ginseng polysaccharide powder tablet candy.

Description

Enzyme ginseng polysaccharide powder tablet candy and preparation method thereof
Technical Field
The invention belongs to the field of food, and particularly relates to enzyme ginseng polysaccharide powder tablet candy and a preparation method thereof.
Background
The ginseng product is a health food which is rich in nutrition, high in protein and low in fat, contains special nutrient substances such as ginseng polysaccharide and ginsenoside, and is rich in nutrient components such as amino acids, minerals and vitamins which are necessary for human bodies. The enzyme softened ginseng has various bioactive substances such as enzyme, peptide, polysaccharide, etc. beneficial to human body. The ginseng product has the defects of slow nutrition release and absorption, high hardness and poor taste when being directly eaten. With the improvement of living standard of people and the enrichment of nutrition knowledge, the demand for directly and conveniently taking products containing ginseng polysaccharide nutrient components is increasingly urgent, and corresponding product research and development and sale are lacked in the current market.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide the enzyme ginseng polysaccharide powder tablet candy which is sweet and sour, delicious, rich in nutrition and convenient to carry, is used as leisure and nutrition supplement food for some crowds such as diet, long-time working, low immunity, postoperative recovery and the like, and can also be used as daily common leisure health food for people of all ages.
The invention also aims to provide a preparation method of the enzyme ginseng polysaccharide powder pressed candy.
The purpose of the invention is realized by the following technical method:
the enzyme ginseng polysaccharide powder tablet candy is prepared by the following method:
a. selecting ginseng, cooking and curing, soaking and softening the ginseng by using enzyme, air-drying and grinding to obtain enzyme ginseng powder;
b. mixing the enzyme ginseng powder and the isomaltooligosaccharide powder to obtain enzyme ginseng polysaccharide powder;
c. mixing the enzyme ginseng polysaccharide powder, auxiliary materials and food additives, and pressing to obtain the tablet candy.
Further, the ginseng refers to artificially planted ginseng for less than 5 years.
Further, the ferment is mature fermented fruit and vegetable ferment.
Further, selecting dry ginseng, removing roots and stems, cleaning and slicing, steaming for 30 minutes at 80-100 ℃, air-drying at 70-80 ℃, and grinding into ginseng powder with the average granularity of 60 meshes; according to the ginseng powder: soaking the ginseng powder into the enzyme solution for 24-48 hours according to the weight ratio of the enzyme solution =1: 3-4, sealing, fermenting again at the constant temperature of 30-40 ℃, taking out, drying in air at the temperature of 70-80 ℃, grinding again into powder with the average granularity of 80 meshes, and obtaining the enzyme ginseng powder.
Further, 1 part of isomaltooligosaccharide and 6 parts of ferment ginseng powder are mixed according to a weight part ratio to obtain the composite ferment ginseng polysaccharide powder.
The preparation method of the enzyme ginseng polysaccharide powder pressed candy comprises the following steps:
a. selecting dry ginseng, removing roots and stems, cleaning, slicing, steaming for 30 minutes at 80-100 ℃, air-drying at 70-80 ℃, and grinding into ginseng powder with the average granularity of 60 meshes; according to the ginseng powder: soaking the ginseng powder into the enzyme solution for 24-48 hours according to the weight ratio of the enzyme solution =1: 3-4, sealing, fermenting again at constant temperature of 30-40 ℃, taking out, air-drying at 70-80 ℃, grinding again into powder with the average granularity of 80 meshes to obtain the enzyme ginseng powder;
b. mixing 1 part of isomaltose hypgather and 6 parts of ferment ginseng polysaccharide powder in parts by weight to obtain ferment ginseng polysaccharide powder;
c. mixing the enzyme ginseng polysaccharide powder, auxiliary materials and food additives, and pressing to obtain the tablet candy.
The ginseng softened by the ferment disclosed by the invention has multiple bioactive substances such as enzymes, peptides and polysaccharides beneficial to human bodies, and the isomaltooligosaccharide can be used as a flavoring agent of food or a seasoning, has the effects of promoting the super-strong proliferation of bifidobacteria, inhibiting the generation of harmful bacteria and putrefactive substances in intestinal tracts and resisting decayed teeth, is generally applied at present, and is suitable for being eaten by combining the ginseng. According to the processing method for processing and grinding the ginseng into powder, the natural health food which is sour, sweet, delicious and rich in nutrition is prepared by adding no preservative, no sodium cyclamate or artificial pigment, is used as leisure and nutrition supplement food for some crowds such as diet, long-time labor, low immunity, postoperative recovery and the like, can also be used as daily common leisure health food, is suitable for people of all ages, and has important significance for improving the life quality of the crowds.
The isomaltose hypgather powder in the invention is IMO-900; directly purchasing the edible plant ferment meeting the T/CBFIA08003-2017 standard.
After CMA detection, the test report is as follows:
table one: nutrient content detection table/SGS test report
Figure 150071DEST_PATH_IMAGE001
Table two: crude polysaccharide test Table/SGS test report
Figure 1352DEST_PATH_IMAGE002
Table three: total saponins detection table/SGS test report
Figure 493513DEST_PATH_IMAGE003
Detailed Description
The following examples are intended to illustrate the invention, making it more clear, but in no way intended to limit the scope of the invention.
A preparation method of a tabletted candy containing enzyme softened ginseng and functional polysaccharide comprises the following steps:
a. selecting dry ginseng, removing roots and stems, cleaning and slicing, steaming at 80-100 ℃ for about 30 minutes, air-drying at 70-80 ℃, and grinding into powder with the average granularity of 60 meshes; according to the ginseng powder: soaking ginseng powder into the ferment liquid for 24-48 hours according to the proportion of the ferment liquid =1: 3-4, sealing, fermenting again at the constant temperature of 30-40 ℃, taking out, air-drying at 70-80 ℃, grinding again into powder with the average granularity of 80 meshes to obtain the ferment ginseng powder, wherein the ferment is mature fruit and vegetable ferment;
b. mixing 1 part of isomaltose hypgather and 6 parts of ferment ginseng polysaccharide powder in parts by weight to obtain ferment ginseng polysaccharide powder;
c. 45-50% of ferment ginseng polysaccharide powder and 25-30% of maltodextrin, 15-20% of soybean peptide and a proper amount of food additives such as 4-6% of D-mannitol, 4-6% of magnesium stearate and the like are mixed and pressed to form the tablet candy.
The tablet candy containing the enzyme softened ginseng and the functional polysaccharide, namely the enzyme ginseng polysaccharide powder tablet candy, is finally prepared by the preparation method.

Claims (6)

1. The enzyme ginseng polysaccharide powder tablet candy is prepared by the following method:
a. selecting ginseng, cooking and curing, soaking and softening the ginseng by using enzyme, air-drying and grinding to obtain enzyme ginseng powder;
b. mixing the enzyme ginseng powder and the isomaltooligosaccharide powder to obtain enzyme ginseng polysaccharide powder;
c. mixing the enzyme ginseng polysaccharide powder, auxiliary materials and food additives, and pressing to obtain the tablet candy.
2. The enzymatic ginseng polysaccharide powder candy as claimed in claim 1, wherein the ginseng is artificially cultivated ginseng for 5 years or less.
3. The enzymatic ginseng polysaccharide pressed candy of claim 1, wherein the enzymatic ginseng polysaccharide pressed candy is a mature fermented fruit and vegetable enzymatic enzyme.
4. The enzyme ginseng polysaccharide powder candy as claimed in claim 1, wherein the dried ginseng is selected to remove roots and stems, washed, sliced, steamed in water at 80-100 ℃ for 30 minutes, air-dried at 70-80 ℃, ground into ginseng powder with an average particle size of 60 mesh; according to the ginseng powder: soaking the ginseng powder into the enzyme solution for 24-48 hours according to the weight ratio of the enzyme solution =1: 3-4, sealing, fermenting again at the constant temperature of 30-40 ℃, taking out, drying in air at the temperature of 70-80 ℃, grinding again into powder with the average granularity of 80 meshes, and obtaining the enzyme ginseng powder.
5. The enzymatic ginseng polysaccharide powder compressed candy according to claim 1, wherein 1 part of isomaltose hypgather and 6 parts of enzymatic ginseng powder are proportionally mixed by weight to obtain the composite enzymatic ginseng polysaccharide powder.
6. A method of preparing the enzymatic ginseng polysaccharide powder tabletted candy as claimed in claim 1, comprising the steps of:
a. selecting dry ginseng, removing roots and stems, cleaning, slicing, steaming for 30 minutes at 80-100 ℃, air-drying at 70-80 ℃, and grinding into ginseng powder with the average granularity of 60 meshes; according to the ginseng powder: soaking the ginseng powder into the enzyme solution for 24-48 hours according to the weight ratio of the enzyme solution =1: 3-4, sealing, fermenting again at constant temperature of 30-40 ℃, taking out, air-drying at 70-80 ℃, grinding again into powder with the average granularity of 80 meshes to obtain the enzyme ginseng powder;
b. mixing 1 part of isomaltose hypgather and 6 parts of ferment ginseng polysaccharide powder in parts by weight to obtain ferment ginseng polysaccharide powder;
c. mixing the enzyme ginseng polysaccharide powder, auxiliary materials and food additives, and pressing to obtain the tablet candy.
CN202110039241.7A 2021-01-13 2021-01-13 Enzyme ginseng polysaccharide powder tablet candy and preparation method thereof Pending CN112568317A (en)

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Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2015030702A2 (en) * 2013-08-26 2015-03-05 Keith Desanto High purity rhamnolipid cosmetic application
CN105231163A (en) * 2015-09-24 2016-01-13 上海韬鸿化工科技有限公司 Ginseng ferment and preparation method thereof
CN107343556A (en) * 2016-12-10 2017-11-14 浏阳津兰药业有限公司 A kind of ginseng Chinese yam pressed candy and preparation method thereof
CN109221566A (en) * 2018-08-02 2019-01-18 吉林菌籽健康产业有限公司 A kind of pressed candy and preparation method comprising ferment softening mushroom and function polysaccharide
CN109588524A (en) * 2018-11-14 2019-04-09 吉林大学 A kind of invigorating qi and refreshing pressed candy and preparation method thereof
CN110810829A (en) * 2019-11-27 2020-02-21 黑龙江惊哲森林食品集团有限公司 Ginseng anti-fatigue enzyme and preparation method thereof
CN112106877A (en) * 2019-06-19 2020-12-22 泰州医药城国科化物生物医药科技有限公司 Preparation method of fresh ginseng tablet candy

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2015030702A2 (en) * 2013-08-26 2015-03-05 Keith Desanto High purity rhamnolipid cosmetic application
CN105231163A (en) * 2015-09-24 2016-01-13 上海韬鸿化工科技有限公司 Ginseng ferment and preparation method thereof
CN107343556A (en) * 2016-12-10 2017-11-14 浏阳津兰药业有限公司 A kind of ginseng Chinese yam pressed candy and preparation method thereof
CN109221566A (en) * 2018-08-02 2019-01-18 吉林菌籽健康产业有限公司 A kind of pressed candy and preparation method comprising ferment softening mushroom and function polysaccharide
CN109588524A (en) * 2018-11-14 2019-04-09 吉林大学 A kind of invigorating qi and refreshing pressed candy and preparation method thereof
CN112106877A (en) * 2019-06-19 2020-12-22 泰州医药城国科化物生物医药科技有限公司 Preparation method of fresh ginseng tablet candy
CN110810829A (en) * 2019-11-27 2020-02-21 黑龙江惊哲森林食品集团有限公司 Ginseng anti-fatigue enzyme and preparation method thereof

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* Cited by examiner, † Cited by third party
Title
陈书华等: "人参果蔬酵素中人参皂甙含量的测定", 《食品研究与开发》 *

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Application publication date: 20210330