CN112971141A - Method for preparing red ginseng whole powder by using extrusion puffing technology and assisted complex enzymolysis method - Google Patents
Method for preparing red ginseng whole powder by using extrusion puffing technology and assisted complex enzymolysis method Download PDFInfo
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- CN112971141A CN112971141A CN202110385475.7A CN202110385475A CN112971141A CN 112971141 A CN112971141 A CN 112971141A CN 202110385475 A CN202110385475 A CN 202110385475A CN 112971141 A CN112971141 A CN 112971141A
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- 235000002789 Panax ginseng Nutrition 0.000 title claims abstract description 73
- 239000000843 powder Substances 0.000 title claims abstract description 50
- 238000000034 method Methods 0.000 title claims abstract description 39
- 238000001125 extrusion Methods 0.000 title claims abstract description 28
- 238000005516 engineering process Methods 0.000 title claims abstract description 17
- 230000001007 puffing effect Effects 0.000 title claims description 14
- 241000208340 Araliaceae Species 0.000 claims abstract description 42
- 235000008434 ginseng Nutrition 0.000 claims abstract description 42
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 41
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 41
- 238000001694 spray drying Methods 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 108090000790 Enzymes Proteins 0.000 claims description 11
- 102000004190 Enzymes Human genes 0.000 claims description 11
- 229940088598 enzyme Drugs 0.000 claims description 11
- 238000010298 pulverizing process Methods 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000012752 auxiliary agent Substances 0.000 claims description 5
- 239000012530 fluid Substances 0.000 claims description 5
- 230000000415 inactivating effect Effects 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 108090000526 Papain Proteins 0.000 claims description 4
- 108010059820 Polygalacturonase Proteins 0.000 claims description 4
- 239000004365 Protease Substances 0.000 claims description 4
- 102000004139 alpha-Amylases Human genes 0.000 claims description 4
- 108090000637 alpha-Amylases Proteins 0.000 claims description 4
- 229940024171 alpha-amylase Drugs 0.000 claims description 4
- 108010093305 exopolygalacturonase Proteins 0.000 claims description 4
- 229940055729 papain Drugs 0.000 claims description 4
- 235000019834 papain Nutrition 0.000 claims description 4
- 229920002774 Maltodextrin Polymers 0.000 claims description 3
- 239000005913 Maltodextrin Substances 0.000 claims description 3
- 229940035034 maltodextrin Drugs 0.000 claims description 3
- 229920000858 Cyclodextrin Polymers 0.000 claims description 2
- 239000001116 FEMA 4028 Substances 0.000 claims description 2
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 2
- 235000011175 beta-cyclodextrine Nutrition 0.000 claims description 2
- 229960004853 betadex Drugs 0.000 claims description 2
- 239000003054 catalyst Substances 0.000 claims description 2
- 235000010489 acacia gum Nutrition 0.000 claims 1
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims 1
- 239000003795 chemical substances by application Substances 0.000 claims 1
- 229930182490 saponin Natural products 0.000 abstract description 12
- 150000007949 saponins Chemical class 0.000 abstract description 12
- 235000013305 food Nutrition 0.000 abstract description 11
- 235000013325 dietary fiber Nutrition 0.000 abstract description 10
- 239000000463 material Substances 0.000 abstract description 9
- 239000001397 quillaja saponaria molina bark Substances 0.000 abstract description 9
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000001953 sensory effect Effects 0.000 abstract description 5
- 238000011161 development Methods 0.000 abstract description 3
- 238000002360 preparation method Methods 0.000 abstract description 3
- 238000002474 experimental method Methods 0.000 description 17
- 230000000052 comparative effect Effects 0.000 description 16
- 235000017709 saponins Nutrition 0.000 description 11
- 239000002244 precipitate Substances 0.000 description 4
- 239000004480 active ingredient Substances 0.000 description 3
- 230000002255 enzymatic effect Effects 0.000 description 3
- 239000000413 hydrolysate Substances 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 238000000227 grinding Methods 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000003809 water extraction Methods 0.000 description 2
- 240000004371 Panax ginseng Species 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000020710 ginseng extract Nutrition 0.000 description 1
- 229930182494 ginsenoside Natural products 0.000 description 1
- 229940089161 ginsenoside Drugs 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 238000000053 physical method Methods 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000000194 supercritical-fluid extraction Methods 0.000 description 1
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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
- A23P30/34—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment by extrusion-expansion
-
- 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
Abstract
The invention provides a red ginseng whole powder prepared by an extrusion technology and an auxiliary complex enzymolysis method and a preparation method, wherein the red ginseng is pretreated by the extrusion technology and is subjected to enzymolysis by the complex enzymolysis method, so that the prepared red ginseng whole powder has very high total saponin content, soluble dietary fiber content and protein content, more comprehensive and abundant nutritional value, and micromolecules after enzymolysis are easier to absorb by a human body; the product has good solubility, light yellow color, no fishy smell and good sensory value; the comprehensive utilization of high value-added products of ginseng is realized, and the obtained red ginseng whole powder can be used as a food base material, so that a novel method is provided for the development of ginseng food.
Description
Technical Field
The invention provides a red ginseng whole powder prepared by an extrusion puffing technology and an auxiliary complex enzymolysis method, and also discloses a preparation method of the red ginseng whole powder, belonging to the technical field of food processing.
Background
Ginseng radix Rubri is dried root and rhizome of Panax ginseng C.A.Meyer of Araliaceae. During the high-temperature steaming process of red ginseng, a series of physical and chemical changes occur, so that the red ginseng has higher nutritional value than ginseng. It is well known that the active ingredients of ginseng mainly include ginsenoside, ginseng polysaccharide and ginseng protein. How to extract the active ingredients more efficiently and further add the active ingredients into the food is a practical problem in the development process of ginseng series products.
At present, two main types of common ginseng powder base materials are available, one is directly obtained by a physical method, such as an extrusion expansion technology or an ultra-micro crushing technology; and secondly, obtaining the ginseng extract by a water extraction method, an enzymolysis method and a supercritical fluid extraction method, and then drying the extract to obtain the ginseng powder base material. The ginseng powder obtained by the extrusion puffing technology or the superfine grinding technology has high content of total saponins, but has poor solubility, cannot be added into water-soluble food, and limits the application of the ginseng powder. The ginseng powder base material is influenced by the extraction mode, has lower nutrient content, low total saponin content, low soluble dietary fiber content and low protein content, and is not easy to be digested and absorbed by human bodies.
Disclosure of Invention
The invention provides red ginseng whole powder prepared by an extrusion puffing technology and an auxiliary complex enzymolysis method and a preparation method, and is suitable for industrial production.
The invention relates to a method for preparing red ginseng whole powder by an extrusion puffing technology and an auxiliary complex enzymolysis method, which comprises the following steps:
1) pulverizing Ginseng radix Rubri, adjusting water content of Ginseng radix Rubri to 10% -15%, and mixing;
2) adding the red ginseng homogenate obtained in the step 1) into a double-screw extrusion device for extrusion and expansion pretreatment, wherein the screw rotation speed is 110-;
3) pulverizing the red ginseng obtained in the step 2), adding cold water with the mass of 10 times of the red ginseng, uniformly stirring, heating to 50-60 ℃, adjusting the pH of the red ginseng liquid to 4-6, adding complex enzyme according to the ratio of 1000-;
4) inactivating enzyme at 95 deg.C for 20min, cooling, centrifuging at 6000-;
5) concentrating the red ginseng extract obtained in the step 4) at low temperature to obtain clear paste with the relative density of 1.10-1.24;
6) adding spray drying auxiliary agent into the fluid extract obtained in step 5), and performing spray drying treatment, wherein the solid content is 25% -35%, the temperature of the inlet is 120-3And h, the feeding flow is 3-4 mL/min, and the catalyst is obtained.
The invention has the positive effects that:
the red ginseng is pretreated by adopting an extrusion technology, and is subjected to enzymolysis by using a compound enzymolysis method, so that the prepared red ginseng whole powder has very high total saponin content, soluble dietary fiber content and protein content, the nutritional value is more comprehensive and abundant, and micromolecules after enzymolysis are easier to absorb by a human body. The product has good solubility, light yellow color, no fishy smell and good sensory value. The comprehensive utilization of high value-added products of ginseng is realized, and the obtained red ginseng whole powder can be used as a food base material, so that a novel method is provided for the development of ginseng food.
The specific implementation mode is as follows:
the present invention is further illustrated by the following examples, which do not limit the present invention in any way, and any modifications or changes that can be easily made by a person skilled in the art to the present invention will fall within the scope of the claims of the present invention without departing from the technical solution of the present invention.
Example 1
1. Pulverizing 50g Ginseng radix Rubri, adjusting water content of Ginseng radix Rubri to 10%, and mixing;
2. adding the red ginseng homogenate obtained in the step 1) into a double-screw extrusion device for extrusion and expansion pretreatment, wherein the screw rotating speed is set to be 110 rpm, the cylinder temperature is set to be 120 ℃, and the feeding speed is set to be 100 g/min;
3. crushing the red ginseng obtained in the step 2), adding cold water with the mass being 10 times that of the red ginseng, uniformly stirring, heating to 50 ℃, adjusting the pH of the red ginseng liquid to be 4.5, adding a complex enzyme according to the proportion of 500U/g alpha-amylase, 500U/g pectinase and 1000U/g papain, and carrying out enzymolysis for 2 hours;
4. inactivating enzyme at 95 deg.C for 20min, cooling, centrifuging at 6000r/min for 40min, and separating the enzymatic hydrolysate of Ginseng radix Rubri from the precipitate of Ginseng radix Rubri to obtain Ginseng radix Rubri extract;
5. concentrating the red ginseng extract obtained in the step 4) at low temperature to obtain clear paste with the relative density of 1.12;
6. selecting beta-cyclodextrin as spray drying auxiliary agent, and spray drying the fluid extract under the conditions of solid content of 25%, inlet temperature of 120 deg.C, outlet temperature of 65 deg.C, and air flow rate of 1.3 m3And h, the feeding flow is 3 mL/min, and the red ginseng whole powder is obtained.
Example 2
1. Pulverizing 100g Ginseng radix Rubri, adjusting water content of Ginseng radix Rubri to 12%, and mixing;
2. adding the red ginseng homogenate obtained in the step (1) into a double-screw extrusion device for extrusion and expansion pretreatment, wherein the screw rotating speed is set to be 120 rpm, the cylinder temperature is set to be 120 ℃, and the feeding speed is set to be 110 g/min;
3. crushing the red ginseng obtained in the step (2), adding cold water with the mass being 10 times that of the red ginseng, uniformly stirring, heating to 55 ℃, adjusting the pH value of the red ginseng liquid to 5, adding a complex enzyme according to the proportion of 500U/g alpha-amylase, 500U/g pectinase and 800U/g papain, and performing enzymolysis for 4 hours;
4. inactivating enzyme at 95 deg.C for 20min, cooling, centrifuging at 8000r/min for 30min, and separating the enzymatic hydrolysate of Ginseng radix Rubri from the precipitate of Ginseng radix Rubri to obtain Ginseng radix Rubri extract;
5. concentrating the red ginseng extract in the step (4) at low temperature to obtain clear paste with the relative density of 1.14;
6. selecting maltodextrin as spray drying auxiliary agent, and spray drying the fluid extract under the conditions of solid content of 30%, inlet temperature of 130 deg.C, outlet temperature of 60 deg.C, and air flow rate of 1.4 m3And h, the feeding flow is 4 mL/min, and the red ginseng whole powder is obtained.
Example 3
1. Pulverizing 100g Ginseng radix Rubri, adjusting water content of Ginseng radix Rubri to 15%, and mixing;
2. adding the red ginseng homogenate obtained in the step (1) into a double-screw extrusion device for extrusion and expansion pretreatment, wherein the screw rotating speed is set to be 140 rpm, the cylinder temperature is set to be 140 ℃, and the feeding speed is set to be 115 g/min;
3. crushing the red ginseng obtained in the step (2), adding cold water with the mass being 10 times that of the red ginseng, uniformly stirring, heating to 60 ℃, adjusting the pH value of the red ginseng liquid to be 5, adding a complex enzyme according to the proportion of 600U/g alpha-amylase, 400U/g pectinase and 1000U/g papain, and performing enzymolysis for 4 hours;
4. inactivating enzyme at 95 deg.C for 20min, cooling, centrifuging at 6000r/min for 30min, and separating the enzymatic hydrolysate of Ginseng radix Rubri from the precipitate of Ginseng radix Rubri to obtain Ginseng radix Rubri extract;
5. concentrating the red ginseng extract in the step (3) at low temperature to obtain clear paste with the relative density of 1.20;
6. selecting maltodextrin as spray drying auxiliary agent, and spray drying the above fluid extract under the conditions of solid content of 35%, inlet temperature of 120 deg.C, outlet temperature of 60 deg.C, and air flow rate of 1.5 m3And h, the feeding flow is 4 mL/min, and the red ginseng whole powder is obtained.
The following comparative experiments prove that the remarkable effects of the invention are achieved:
comparative experiment 1:
preparing red ginseng superfine powder by an ultramicro grinding method:
directly micronizing Ginseng radix Rubri with micronizer to obtain Ginseng radix Rubri micropowder.
Comparative experiment 2:
preparing puffed powder by an extrusion puffing method:
red ginseng is processed by an extrusion puffing technique to obtain red ginseng puffed powder, and the extrusion puffing conditions are the same as those in the step (2) in the example 1.
Comparative experiment 3:
water extraction and spray drying:
pulverizing Ginseng radix Rubri, adding cold water 10 times the mass of Ginseng radix Rubri, stirring, heating to 60 deg.C, extracting with water for 4 hr, cooling, centrifuging at 6000r/min for 30min, and separating the enzymolysis solution from the precipitate. The steps (5) and (6) of example 3 were repeated.
Comparative experiment 4:
complex enzymolysis and spray drying: red ginseng was pulverized and the steps (3), (4), (5) and (6) of example 2 were repeated.
Comparing the total saponin content, soluble dietary fiber content, protein content, solubility, organoleptic quality, etc. of the Ginseng radix Rubri powder obtained by above different methods. The results of the experiments are shown in the table:
TABLE 1 Total powder of Ginseng radix Rubri total saponin, soluble dietary fiber, and protein content obtained by different technical means
| Total saponins content (mg/g) | Soluble dietary fiber content (g/100 g) | Protein content (%) | |
| Example 1 | 9.333±0.093 | 12.12±0.32 | 3.41±0.06 |
| Example 2 | 9.705±0.069 | 11.93±0.37 | 3.36±0.11 |
| Example 3 | 9.501±0.135 | 12.33±0.12 | 3.39±0.04 |
| Comparative experiment 1 | 10.299±0.099 | 8.07±0.21 | 3.67±0.12 |
| Comparative experiment 2 | 10.149±0.051 | 14.23±0.19 | 3.54±0.07 |
| Comparative experiment 3 | 2.853±0.042 | 3.85±0.24 | 1.42±0.13 |
| Comparative experiment 4 | 5.709±0.072 | 7.05±0.47 | 2.43±0.05 |
The experimental results are as follows:
as shown in table 1, the total saponin content and the protein content of the red ginseng whole powder obtained by the methods of examples 1, 2 and 3 were slightly lower than those of the red ginseng superfine powder and the red ginseng puffed powder obtained by comparative experiment 1, but the red ginseng whole powder obtained by examples 1, 2 and 3 had high soluble dietary fiber content, better solubility and higher organoleptic value, and could be better added to other foods as a base material.
The red ginseng whole powder obtained by the methods of examples 1, 2 and 3 has slightly lower total saponin content, soluble dietary fiber content and protein content than the red ginseng superfine powder and the red ginseng puffed powder obtained by the comparative experiment 2, but the red ginseng whole powder obtained by the methods of examples 1, 2 and 3 has better solubility and higher sensory value, and can be better used as a base material to be added into other foods.
The total content of total saponins, the content of soluble dietary fibers and the content of proteins of the red ginseng whole powder obtained by the methods of examples 1, 2 and 3 are about 2.4 times, 2.2 times and 1.4 times, respectively, compared with the total content of the red ginseng whole powder obtained by the comparative experiment 3. Therefore, the red ginseng whole powder prepared by the method provided by the specification has higher nutritional value. In terms of solubility, the red ginseng whole powder obtained has no significant difference, but the sensory value of the red ginseng whole powder obtained by the methods of examples 1, 2 and 3 is obviously higher than that of the comparative experiment 3, which is mainly reflected in that the earthy smell of the red ginseng whole powder obtained by the comparative experiment 3 is too heavy and the color is not uniform, so the red ginseng whole powder prepared by the method provided by the specification can be better used as a base material to be added into other foods.
The total saponin content of the red ginseng powder obtained by the methods of examples 1, 2 and 3 is about 70%, the soluble dietary fiber content is about 75%, and the protein content is about 40% compared with the total saponin content of the red ginseng powder obtained by the comparative experiment 4. Therefore, the red ginseng whole powder prepared by the method provided by the specification has higher nutritional value. In terms of solubility, the red ginseng whole powder obtained has no significant difference, but the sensory value of the red ginseng whole powder obtained by the methods of examples 1, 2 and 3 is higher than that of comparative experiment 4, mainly reflected in no fishy smell, uniform and consistent color and light yellow, so the red ginseng whole powder prepared by the method provided in the specification can be better used as a base material to be added into other foods.
In conclusion, the method for preparing the red ginseng whole powder by using the extrusion puffing technology and the complex enzymolysis method has more advantages.
Claims (4)
1. A method for preparing Ginseng radix Rubri powder by extrusion puffing technology assisted with complex enzymolysis comprises the following steps:
1) pulverizing Ginseng radix Rubri, adjusting water content of Ginseng radix Rubri to 10% -15%, and mixing;
2) adding the red ginseng homogenate obtained in the step 1) into a double-screw extrusion device for extrusion and expansion pretreatment, wherein the screw rotation speed is 110-;
3) pulverizing the red ginseng obtained in the step 2), adding cold water with the mass of 10 times of the red ginseng, uniformly stirring, heating to 50-60 ℃, adjusting the pH of the red ginseng liquid to 4-6, adding complex enzyme according to the ratio of 1000-;
4) inactivating enzyme at 95 deg.C for 20min, cooling, centrifuging at 6000-;
5) concentrating the red ginseng extract obtained in the step 4) at low temperature to obtain clear paste with the relative density of 1.10-1.24;
6) adding spray drying auxiliary agent into the fluid extract obtained in step 5), and performing spray drying treatment, wherein the solid content is 25% -35%, the temperature of the inlet is 120-3And h, the feeding flow is 3-4 mL/min, and the catalyst is obtained.
2. The method for preparing red ginseng whole powder by the extrusion puffing technology assisted by complex enzymolysis, according to claim 1, is characterized in that:
the complex enzyme in the step 3) is alpha-amylase, pectinase and papain in a ratio of 1: 0.5-1: 1-2.
3. The method for preparing red ginseng whole powder by the extrusion puffing technology assisted by complex enzymolysis, according to claim 1, is characterized in that:
the low-temperature concentration temperature in the step 5) is 30-50 ℃.
4. The method for preparing red ginseng whole powder by the extrusion puffing technology assisted by complex enzymolysis, according to claim 1, is characterized in that:
the spray drying assistant agent in the step 6) can use maltodextrin, beta-cyclodextrin and Arabic gum.
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2021
- 2021-04-10 CN CN202110385475.7A patent/CN112971141A/en active Pending
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