CN112998081A - Ginseng milk powder and preparation method thereof - Google Patents
Ginseng milk powder and preparation method thereof Download PDFInfo
- Publication number
- CN112998081A CN112998081A CN202110286564.6A CN202110286564A CN112998081A CN 112998081 A CN112998081 A CN 112998081A CN 202110286564 A CN202110286564 A CN 202110286564A CN 112998081 A CN112998081 A CN 112998081A
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- Prior art keywords
- ginseng
- powder
- milk powder
- parts
- probiotic
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Classifications
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- A—HUMAN NECESSITIES
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- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
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Abstract
The invention discloses ginseng milk powder and a preparation method thereof, wherein the ginseng milk powder comprises the following components: 1 part of ginseng, 35-45 parts of whey powder, 20-30 parts of milk powder, 5-15 parts of glucose, 0.5-10 parts of medlar, 5-10 parts of rhizoma polygonati and 1-3 parts of probiotic powder. The preparation method comprises the following steps: (1) drying the ginseng; (2) ginseng crushing: pulverizing dried Ginseng radix into superfine Ginseng radix powder of 1500 meshes or more; (3) crushing auxiliary materials: drying and crushing the medlar and the sealwort into powder respectively; (4) mixing materials: mixing the superfine Ginseng radix powder, fructus Lycii powder and rhizoma Polygonati powder with whey powder, milk powder and glucose at a certain proportion, stirring, sterilizing, adding probiotic powder, and stirring to obtain Ginseng radix milk powder. The ginseng milk powder prepared from ginseng is convenient to eat, has good compliance and is easy to control the eating amount of the ginseng; and other auxiliary materials can improve the edible flavor, avoid excessive internal heat, and have the effects of maintaining intestinal health, promoting nutrient absorption and the like.
Description
Technical Field
The invention relates to the field of food, in particular to ginseng milk powder and a preparation method thereof.
Background
Ginseng radix is a perennial herb of Panax of Araliaceae. In China, ginseng has historically been regarded as the king of hundred herbs. It is the best product for nourishing yin, strengthening body resistance and consolidating constitution. Pharmacological research shows that ginseng can improve the immunity of the organism, enhance the disease resistance, regulate the cholesterol metabolism of the human body, inhibit the generation of high cholesterol, strengthen the contractility of the heart, excite the nervous system of the human body, stimulate the hematopoietic function and the like, and is a food with rich nutrition.
The history of eating ginseng in China is long, and the Chinese ginseng is chooseed to have the magical effect. The traditional eating methods of ginseng are stewing, chewing, brewing tea and soaking wine. For example, "a ginseng yellow wine" disclosed in the Chinese patent literature, the publication number of which is CN108841524A, is prepared by the following method: squeezing fresh radix Ginseng, clarifying, mixing rice and clarified radix Ginseng residue, decocting, adding compound distiller's yeast, fermenting, adding clarified radix Ginseng juice into fermentation broth, stirring, and cold-filling under aseptic condition to obtain radix Ginseng yellow wine; the weight ratio of the raw materials is rice, ginseng residue, compound distiller's yeast and ginseng juice is 10:2:1: 2.
However, most of the traditional ginseng eating methods are inconvenient to operate and are restricted by environmental factors, and ginseng is often bitter in taste during eating, so that most people do not like to eat the ginseng. In addition, the ginseng should be eaten according to the amount and is not easy to be excessive, but according to the traditional eating method, the eating amount is not easy to be distinguished, and the excessive eating is easy to cause adverse reactions such as excessive internal heat and the like.
Disclosure of Invention
The invention aims to overcome the defects that most of the traditional ginseng eating methods are inconvenient to operate and are restricted by environmental factors, and ginseng is often bitter during eating, so that most people do not like to eat the ginseng; in addition, according to the traditional eating method, the problems that the eating amount is not easy to distinguish, the ginseng is too much to eat, the excessive eating is caused, the excessive internal heat and other adverse reactions are generated are solved, and the ginseng milk powder and the preparation method thereof are provided, so that the ginseng food which has good flavor, convenient eating, good compliance, long-term eating, difficult internal heat and the function of improving the immunity of a human body is obtained.
In order to achieve the purpose, the invention adopts the following technical scheme:
the ginseng milk powder comprises the following components in parts by weight: 1 part of ginseng, 35-45 parts of whey powder, 20-30 parts of milk powder, 5-15 parts of glucose and 3-5 parts of oligosaccharide.
Preferably, the components also comprise 0.5-10 parts of medlar, 5-10 parts of rhizoma polygonati and 1-3 parts of probiotic powder.
Preferably, the probiotics in the probiotic powder are selected from one or more of bifidobacterium lactis, bifidobacterium adolescentis, bifidobacterium infantis, bifidobacterium bifidum, bifidobacterium longum, lactobacillus acidophilus, lactobacillus casei and bacillus coagulans.
Preferably, the oligosaccharide is one or more selected from fructo-oligosaccharide, xylo-oligosaccharide, galacto-oligosaccharide, malto-oligosaccharide, stachyose, raffinose, soybean oligosaccharide and isomalto-oligosaccharide.
Preferably, the whey powder is desalted whey powder, and the milk powder is skimmed milk powder.
The ginseng milk powder is prepared by mixing the ginseng, the whey powder and the milk powder, can be directly brewed and drunk, is convenient to eat, has good compliance and is easy to control the eating amount of the ginseng. In addition, the auxiliary materials such as glucose, medlar, rhizoma polygonati and the like are added into the ginseng milk powder, and the glucose can reduce the bitter taste of ginseng and improve the edible flavor; rhizoma Polygonati is sweet and neutral in flavor and enters spleen, lung and kidney meridians; invigorating qi, nourishing yin, invigorating spleen, moistening lung, and invigorating kidney; can be used for treating deficiency of spleen-stomach qi, tiredness, stomach yin deficiency, dry mouth, anorexia, lung deficiency, cough, hemoptysis, essence and blood deficiency, soreness of waist and knees, premature gray hair, internal heat, and diabetes; the sealwort nourishes yin, the ginseng tonifies yang, the yin and the yang are simultaneously nourished, and the balance is proper, so the sealwort can enhance the efficacy of the ginseng for tonifying qi, moisten dryness and reduce the fire and qi of the ginseng, thereby the ginseng milk powder can not cause excessive internal heat after being eaten for a long time. Meanwhile, the probiotic powder is added into the ginseng milk powder, so that the ginseng milk powder has the effects of maintaining intestinal health, promoting nutrient absorption, regulating an immune system and the like.
Preferably, the preparation method of the probiotic powder used in the invention comprises the following steps:
A) adding chitosan into a mixed solvent of water and ethanol in a volume ratio of 1: 1-2, then adding epoxy chloropropane, stirring and reacting for 3-4 h at 70-75 ℃, filtering, washing and drying a product to obtain epoxy chloropropane modified chitosan; wherein the adding proportion of the chitosan, the mixed solvent and the epichlorohydrin is 1 g: 40-60 mL: 12-13 mL;
B) adding L-aspartic acid and glycine into water for dissolving, adding sodium carbonate to adjust the pH value of the solution to 10.5-11.5, then adding epoxy chloropropane modified chitosan, and reacting for 12-18 h at 75-85 ℃; then adding sodium carbonate to adjust the pH value of the solution to 12-13, continuously reacting for 6-8 h at 75-85 ℃, filtering, washing and drying the product to obtain amino acid modified chitosan, wherein the mass ratio of L-aspartic acid to glycine to epichlorohydrin modified chitosan is 4-5: 1-2: 1;
C) dissolving amino acid modified chitosan in an acetic acid-sodium acetate buffer solution with the pH value of 5.5-6.5 to obtain a modified chitosan solution;
D) mixing the modified chitosan solution with a gelatin solution, a probiotic suspension, an oligosaccharide solution and an emulsifier at 35-45 ℃, and uniformly stirring to obtain an emulsion, wherein the mass ratio of the modified chitosan to the gelatin to the probiotic suspension to the oligosaccharide to the emulsifier is 6-8: 8-10: 1: 0.1-0.5: 0.1-0.3, and the mass concentration of the modified chitosan is 6-8%; adjusting the pH of the emulsion to 4.0-4.2 by using an acetic acid solution, and stirring and reacting at a constant temperature for 20-30 min;
E) and cooling the reacted mixed solution to 4-8 ℃, adding glutaraldehyde with the volume ratio of 1: 8-10 to the emulsion, continuing to stir for reaction for 20-30 min, adjusting the pH of the system to 8-9 by using a sodium hydroxide solution, continuing to stir for 15-20 min, and filtering, washing and drying the product to obtain the probiotic powder.
The number of live bacteria is greatly reduced because the probiotics are easily influenced by factors such as storage temperature, microorganisms and the like in the storage process; and most of the probiotics are inactivated under the strong acid condition of the stomach after eating, so that the number of the viable bacteria which can effectively enter and be planted in the intestinal tract is far less than the intake amount, and the health care effect of the probiotics is difficult to be really played. Therefore, the invention wraps the probiotics and the oligosaccharide in the wall material consisting of the gelatin and the amino acid modified chitosan to prepare the microcapsule powder, and the influence of external environmental factors on the activity of the probiotics in the storage process can be reduced by utilizing the protection effect of the wall material; meanwhile, the microcapsule wall material in the invention can not be dissolved in gastric acid, but can be quickly disintegrated in intestinal tracts, so that the problems of short storage period, no gastric acid resistance and the like of probiotics are effectively solved, and the health effect of the probiotics can be effectively exerted by adding the microcapsule wall material in ginseng milk powder.
The probiotic microcapsule powder is prepared by the steps A) and B) firstly, and L-aspartic acid and glycine are modified on chitosan through epoxy chloropropane to obtain amino acid modified chitosan. Because chitosan contains a large amount of amino groups, the amino groups are easy to protonate to form the chitosan with-NH in strongly acidic gastric juice (pH 1-3)3 +The polycation has good solubility, and amino groups in an intestinal tract (pH is 6-7) with the pH close to neutral are deprotonated, so that the solubility is reduced, therefore, chitosan is directly used as a wall material to wrap probiotics, and the wall material is easy to damage in gastric juice, so that the probiotics are inactivated and cannot effectively enter the intestinal tract to play a role. Therefore, the invention modifies L-aspartic acid and glycine on chitosan, introduces carboxyl into chitosan molecular chain, neutralizes cation formed by protonation of amino group by anion formed by dissociation of carboxyl, and makes net charge of amino acid modified chitosan in gastric acid environment close to zero, thereby reducing solubility; and the amino group is deprotonated under higher pH value in the intestinal tract, the amino acid modified chitosan is negatively charged under the dissociation action of the carboxyl group, and the solubility is increased, so that the wall material cannot be dissolved in the stomach, and can be disintegrated after entering the intestinal tract, thereby being beneficial to the probiotics in the core material to play a role in the intestinal tract. The invention controls the grafting amount of L-aspartic acid and glycine with different isoelectric points by adjusting the adding amount of L-aspartic acid and glycine in the step B) and the pH value of the reaction, so that the probiotic microcapsule has higher embedding rate, the wall material is not damaged in gastric acid for 2h, and the probiotic can be rapidly disintegrated and released after entering the small intestine, thereby exerting the health care effect of the probiotic.
And then, by steps D) and E), glutaraldehyde is used as a cross-linking agent, complex coacervation of amino acid modified chitosan and gelatin is utilized to form a wall material, and the probiotics and oligosaccharide are wrapped to obtain the probiotic microcapsule. Gelatin has the characteristic of amphoteric polyelectrolyte, the isoelectric point of the gelatin is pH 5.0, the gelatin and amino acid modified chitosan are negatively charged in neutral emulsion with the pH being more than 5, no reaction occurs, when the pH of the emulsion is adjusted to 4.0-4.2, the gelatin is positively charged, the amino acid modified chitosan is still negatively charged, the gelatin and the amino acid modified chitosan are rapidly condensed due to electrostatic adsorption, and a wall material is formed under the action of a cross-linking agent to wrap probiotics and oligosaccharide to form microcapsules.
In the probiotic microcapsule powder prepared by the invention, gelatin, chitosan and amino acid in the wall material are edible natural biological materials and are harmless to human bodies; the core material is embedded with probiotics and oligosaccharide which is an effective proliferation factor of the probiotics, can assist in improving the storage stability of the probiotics and the exertion of the effect of the probiotics in intestinal tracts, and is beneficial to improving the nutrition and health care effects of the ginseng milk powder.
Preferably, the culture method of the probiotic bacterial suspension in the step D) comprises the following steps: inoculating the activated probiotics into an MRS culture medium, and carrying out anaerobic culture at 35-40 ℃ to obtain a seed solution; after the multi-generation seed liquid amplification culture, inoculating the seed liquid in a fermentation tank, and carrying out anaerobic culture in an MRS culture medium at 35-40 ℃ to the late logarithmic phase to obtain probiotic fermentation liquid; and centrifuging the fermentation liquor, collecting bacterial sludge, and washing with a phosphate buffer solution with the pH value of 6.5-7.0 to obtain the probiotic bacterial suspension.
The invention also provides a preparation method of the ginseng milk powder, which comprises the following steps:
(1) drying the ginseng;
(2) ginseng crushing: pulverizing dried Ginseng radix into superfine Ginseng radix powder of 1500 meshes or more;
(3) crushing auxiliary materials;
(4) mixing materials: mixing the superfine Ginseng radix powder and other adjuvants at a certain proportion, stirring, and sterilizing to obtain the Ginseng radix milk powder.
Preferably, the ginseng is dried in the step (1) until the water content is less than or equal to 5 percent; and (2) crushing at the temperature of-5-0 ℃.
Preferably, the medlar and the sealwort are crushed into medlar powder and rhizoma polygonati powder with the grain diameter of more than or equal to 1000 meshes in the step (3).
Preferably, ultrahigh-temperature instantaneous sterilization is adopted in the step (4), the sterilization temperature is 135-140 ℃, and the sterilization time is 4-8 s; the probiotic powder is added after sterilization.
Preferably, after mixing, filling the ginseng milk powder and sealing and storing in a sealed mode, wherein the sealed and stored mode is that a PVC composite membrane bag which is vacuumized and filled with mixed gas of nitrogen and carbon dioxide is used for sealing and storing in a sealed mode.
The invention adopts the ultra-fine powder low-temperature grinding technology, and can avoid the damage of the heating caused by the high-speed operation of a machine to the active ingredients and the taste of the ginseng by crushing the ginseng under the low-temperature condition, so that the natural taste and the nutritional value of the ginseng are maintained to the maximum extent, no auxiliary material or preservative is added in the preparation process, the ginseng ultra-fine powder is produced in a pure green color, the prepared ginseng ultra-fine powder is highly purified and easy to absorb, and the nutritional value of the ginseng milk powder is improved.
Therefore, the invention has the following beneficial effects:
(1) the ginseng and the whey powder are mixed to prepare the ginseng milk powder which can be directly brewed for drinking, is convenient to eat and has good compliance, and the eating quantity of the ginseng is easy to control;
(2) the ginseng milk powder is added with the auxiliary materials such as glucose, medlar, rhizoma polygonati, probiotics and the like, and the glucose can reduce the bitter taste of ginseng and improve the edible flavor; the sealwort can enhance the qi tonifying effect of the ginseng, moisten dryness and reduce the fire qi of the ginseng, so that the ginseng milk powder can be eaten for a long time without causing excessive internal heat; the probiotic powder can make the milk powder have the effects of maintaining intestinal health, promoting nutrient absorption, regulating immune system and the like;
(3) the probiotics and the oligosaccharide are wrapped in the wall material consisting of gelatin and amino acid modified chitosan to prepare the probiotic powder, and the influence of external environmental factors on the activity of the probiotics in the storage process can be reduced by utilizing the protective effect of the wall material; meanwhile, the wall material can not be dissolved in gastric acid, but can be quickly disintegrated in intestinal tracts, so that the problems of short storage period, no gastric acid resistance and the like of probiotics are effectively solved;
(4) by adopting the ultra-micro powder low-temperature grinding technology and crushing the ginseng under the low-temperature condition, the active ingredients and the taste of the ginseng can be prevented from being damaged by the heat generated by the high-speed operation of a machine, and the natural taste and the nutritive value of the ginseng are maintained to the maximum extent.
Detailed Description
The invention is further described with reference to specific embodiments.
In the present invention, all the equipment and materials are commercially available or commonly used in the art, and the methods in the following examples are conventional in the art unless otherwise specified.
Example 1:
the ginseng milk powder comprises the following components in parts by weight: 1 part of ginseng, 35 parts of desalted whey powder, 30 parts of skimmed milk powder and 15 parts of
Glucose, 4 parts of galacto-oligosaccharide, 5 parts of medlar, 10 parts of rhizoma polygonati and 1 part of probiotic powder.
The preparation method comprises the following steps:
(1) drying the ginseng: selecting high-quality sun-dried ginseng with coarse main root, slightly long length and compact texture, and reducing the water content of the sun-dried ginseng to 5% by using drying equipment;
(2) wind washing: blowing off dirt and dust on the surfaces of the raw ginseng by an air washer;
(3) slicing: placing the washed ginseng into a slicer and slicing the ginseng into slices;
(4) ginseng crushing: placing the sliced ginseng into an ultrafine grinder, and grinding the ginseng into 1500-mesh ultrafine ginseng powder;
(5) crushing auxiliary materials: drying and chopping the medlar and the sealwort, respectively putting the medlar and the sealwort into an ultrafine grinder, and grinding the medlar and the sealwort to obtain 1500-mesh medlar powder and rhizoma polygonati powder;
(6) mixing materials: mixing the superfine Ginseng radix powder, fructus Lycii powder and rhizoma Polygonati powder with desalted whey powder, skimmed milk powder and glucose at a certain ratio, stirring, and sterilizing by ultrahigh temperature instant sterilization at 138 deg.C for 5 s; then adding probiotic powder, and uniformly stirring to obtain the ginseng milk powder;
(7) packaging: filling the ginseng milk powder into a PVC composite film bag which is vacuumized and filled with mixed gas of nitrogen and carbon dioxide, sealing, and then filling into a paperboard barrel.
The preparation method of the probiotic powder comprises the following steps:
A) adding chitosan into a mixed solvent of water and ethanol in a volume ratio of 1:1.5, then adding epoxy chloropropane, stirring and reacting for 3.5h at 72 ℃, filtering, washing and drying a product to obtain epoxy chloropropane modified chitosan; wherein the adding proportion of the chitosan, the mixed solvent and the epichlorohydrin is 1 g: 50mL of: 12.5 mL;
B) adding L-aspartic acid and glycine into water for dissolving, adding sodium carbonate to adjust the pH of the solution to 11.1, then adding epichlorohydrin modified chitosan, and reacting for 16h at 80 ℃; then adding sodium carbonate to adjust the pH value of the solution to 12.5, continuously reacting for 7 hours at the temperature of 80 ℃, filtering, washing and drying the product to obtain amino acid modified chitosan, wherein the mass ratio of the L-aspartic acid to the glycine to the epoxy chloropropane modified chitosan is 4.5:1.5: 1;
C) dissolving amino acid modified chitosan in acetic acid-sodium acetate buffer solution with pH of 6.0 to obtain modified chitosan solution;
D) activating bacillus coagulans, inoculating the activated bacillus coagulans into an MRS culture medium, and performing anaerobic culture at 37 ℃ to obtain a seed solution; after the multi-generation seed liquid amplification culture, inoculating the seed liquid in a fermentation tank, and carrying out anaerobic culture in an MRS culture medium at 37 ℃ to the late logarithmic phase to obtain probiotic fermentation liquid; centrifuging the fermentation liquor at 4000r/min and 4 ℃ for 10min, collecting bacterial sludge, and washing out the bacterial sludge by using a phosphate buffer solution with the pH value of 6.8 to obtain a probiotic bacterial suspension;
E) mixing the modified chitosan solution with a gelatin solution, a probiotic bacterial suspension, xylo-oligosaccharide, fructo-oligosaccharide solution and an emulsifier Tween 80 at 40 ℃, and uniformly stirring to obtain an emulsion, wherein the mass ratio of the modified chitosan to the gelatin to the probiotic bacterial suspension to the xylo-oligosaccharide to the fructo-oligosaccharide to the Tween 80 is 7:9:1:0.1:0.2:0.2, and the mass concentration of the modified chitosan is 7%; adjusting the pH of the emulsion to 4.1 by using an acetic acid solution, and stirring at constant temperature for reaction for 25 min;
F) and cooling the reacted mixed solution to 5 ℃, adding glutaraldehyde with the volume ratio of 1:9 to the emulsion, continuing to stir for reaction for 25min, adjusting the pH of the system to 8.5 by using a sodium hydroxide solution, continuing to stir for 18min, and filtering, washing and drying the product to obtain the probiotic powder.
Example 2:
the ginseng milk powder comprises the following components in parts by weight: 1 part of ginseng, 40 parts of desalted whey powder, 25 parts of skimmed milk powder and 15 parts of
Glucose, 3 parts of galacto-oligosaccharide, 5 parts of medlar, 10 parts of rhizoma polygonati and 2 parts of probiotic powder.
The preparation method comprises the following steps:
(1) drying the ginseng: selecting high-quality sun-dried ginseng with coarse main root, slightly long length and compact texture, and reducing the water content of the sun-dried ginseng to 5% by using drying equipment;
(2) wind washing: blowing off dirt and dust on the surfaces of the raw ginseng by an air washer;
(3) slicing: placing the washed ginseng into a slicer and slicing the ginseng into slices;
(4) ginseng crushing: placing the sliced ginseng into an ultrafine grinder, and grinding the ginseng into 1500-mesh ultrafine ginseng powder;
(5) crushing auxiliary materials: drying and chopping the medlar and the sealwort, respectively putting the medlar and the sealwort into an ultrafine grinder, and grinding the medlar and the sealwort to obtain 1500-mesh medlar powder and rhizoma polygonati powder;
(6) mixing materials: mixing the superfine Ginseng radix powder, fructus Lycii powder and rhizoma Polygonati powder with desalted whey powder, skimmed milk powder and glucose at a certain ratio, stirring, and sterilizing by ultrahigh temperature instant sterilization at 135 deg.C for 8 s; then adding probiotic powder, and uniformly stirring to obtain the ginseng milk powder;
(7) packaging: filling the ginseng milk powder into a PVC composite film bag which is vacuumized and filled with mixed gas of nitrogen and carbon dioxide, sealing, and then filling into a paperboard barrel.
The preparation method of the probiotic powder comprises the following steps:
A) adding chitosan into a mixed solvent with the volume ratio of water to ethanol being 1:1, then adding epoxy chloropropane, stirring and reacting for 4 hours at 70 ℃, filtering, washing and drying a product to obtain epoxy chloropropane modified chitosan; wherein the adding proportion of the chitosan, the mixed solvent and the epichlorohydrin is 1 g: 40mL of: 12 mL;
B) adding L-aspartic acid and glycine into water for dissolving, adding sodium carbonate to adjust the pH of the solution to 10.5, then adding epichlorohydrin modified chitosan, and reacting for 18h at 75 ℃; then adding sodium carbonate to adjust the pH value of the solution to 12, continuously reacting for 8 hours at 75 ℃, filtering, washing and drying the product to obtain amino acid modified chitosan, wherein the mass ratio of the L-aspartic acid to the glycine to the epichlorohydrin modified chitosan is 4:1: 1;
C) dissolving amino acid modified chitosan in an acetic acid-sodium acetate buffer solution with the pH value of 5.5 to obtain a modified chitosan solution; D) activating bacillus coagulans, inoculating the activated bacillus coagulans into an MRS culture medium, and performing anaerobic culture at 37 ℃ to obtain a seed solution; after the multi-generation seed liquid amplification culture, inoculating the seed liquid in a fermentation tank, and carrying out anaerobic culture in an MRS culture medium at 37 ℃ to the late logarithmic phase to obtain probiotic fermentation liquid; centrifuging the fermentation liquor at 4000r/min and 4 ℃ for 10min, collecting bacterial sludge, and washing out the bacterial sludge by using a phosphate buffer solution with the pH value of 6.5 to obtain a probiotic bacterial suspension;
E) mixing the modified chitosan solution with a gelatin solution, a probiotic suspension, a xylo-oligosaccharide solution and an emulsifier Tween 80 at 35 ℃, and uniformly stirring to obtain an emulsion, wherein the mass ratio of the modified chitosan to the gelatin to the probiotic suspension to the xylo-oligosaccharide to the Tween 80 in the emulsion is 6:8:1:0.1:0.1, and the mass concentration of the modified chitosan is 6%; adjusting the pH of the emulsion to 4.0 with acetic acid solution, stirring at constant temperature and reacting for 20 min;
F) and cooling the reacted mixed solution to 4 ℃, adding glutaraldehyde with the volume ratio of 1:8 to the emulsion, continuing to stir for reaction for 20min, adjusting the pH of the system to 8 by using a sodium hydroxide solution, continuing to stir for 15min, and filtering, washing and drying the product to obtain the probiotic powder.
Example 3:
the ginseng milk powder comprises the following components in parts by weight: 1 part of ginseng, 45 parts of desalted whey powder, 30 parts of skimmed milk powder and 5 parts of
Glucose, 5 parts of galacto-oligosaccharide, 5 parts of medlar, 10 parts of rhizoma polygonati and 3 parts of probiotic powder.
The preparation method comprises the following steps:
(1) drying the ginseng: selecting high-quality sun-dried ginseng with coarse main root, slightly long length and compact texture, and reducing the water content of the sun-dried ginseng to 5% by using drying equipment;
(2) wind washing: blowing off dirt and dust on the surfaces of the raw ginseng by an air washer;
(3) slicing: placing the washed ginseng into a slicer and slicing the ginseng into slices;
(4) ginseng crushing: placing the sliced ginseng into an ultrafine grinder, and grinding the ginseng into 1500-mesh ultrafine ginseng powder;
(5) crushing auxiliary materials: drying and chopping the medlar and the sealwort, respectively putting the medlar and the sealwort into an ultrafine grinder, and grinding the medlar and the sealwort to obtain 1500-mesh medlar powder and rhizoma polygonati powder;
(6) mixing materials: mixing the superfine Ginseng radix powder, fructus Lycii powder and rhizoma Polygonati powder with desalted whey powder, skimmed milk powder and glucose at a certain ratio, stirring, and sterilizing by ultrahigh temperature instant sterilization at 140 deg.C for 4 s; then adding probiotic powder, and uniformly stirring to obtain the ginseng milk powder;
(7) packaging: filling the ginseng milk powder into a PVC composite film bag which is vacuumized and filled with mixed gas of nitrogen and carbon dioxide, sealing, and then filling into a paperboard barrel.
The preparation method of the probiotic powder comprises the following steps:
A) adding chitosan into a mixed solvent with the volume ratio of water to ethanol being 1:2, then adding epoxy chloropropane, stirring and reacting for 3 hours at 75 ℃, filtering, washing and drying a product to obtain epoxy chloropropane modified chitosan; wherein the adding proportion of the chitosan, the mixed solvent and the epichlorohydrin is 1 g: 60mL of: 13 mL;
B) adding L-aspartic acid and glycine into water for dissolving, adding sodium carbonate to adjust the pH of the solution to 11.5, then adding epichlorohydrin modified chitosan, and reacting for 12 hours at 85 ℃; then adding sodium carbonate to adjust the pH value of the solution to 13, continuously reacting for 6 hours at 85 ℃, filtering, washing and drying the product to obtain amino acid modified chitosan, wherein the mass ratio of the L-aspartic acid to the glycine to the epichlorohydrin modified chitosan is 5:2: 1;
C) dissolving amino acid modified chitosan in acetic acid-sodium acetate buffer solution with pH of 6.5 to obtain modified chitosan solution; D) activating bacillus coagulans, inoculating the activated bacillus coagulans into an MRS culture medium, and performing anaerobic culture at 37 ℃ to obtain a seed solution; after the multi-generation seed liquid amplification culture, inoculating the seed liquid in a fermentation tank, and carrying out anaerobic culture in an MRS culture medium at 37 ℃ to the late logarithmic phase to obtain probiotic fermentation liquid; centrifuging the fermentation liquor at 4000r/min and 4 ℃ for 10min, collecting bacterial sludge, and washing out the bacterial sludge by using a phosphate buffer solution with the pH value of 7.0 to obtain a probiotic bacterial suspension;
E) mixing the modified chitosan solution with a gelatin solution, a probiotic bacterial suspension, xylo-oligosaccharide, fructo-oligosaccharide solution and an emulsifier Tween 80 at 45 ℃, and uniformly stirring to obtain an emulsion, wherein the mass ratio of the modified chitosan to the gelatin to the probiotic bacterial suspension to the xylo-oligosaccharide to the fructo-oligosaccharide to the Tween 80 is 8:10:1:0.2:0.3:0.3, and the mass concentration of the modified chitosan is 8%; adjusting the pH of the emulsion to 4.2 by using an acetic acid solution, and stirring and reacting at constant temperature for 30 min;
F) and cooling the reacted mixed solution to 8 ℃, adding glutaraldehyde with the volume ratio of 1:10 to the emulsion, continuing to stir for reaction for 30min, adjusting the pH of the system to 9 by using a sodium hydroxide solution, continuing to stir for 20min, and filtering, washing and drying the product to obtain the probiotic powder.
Example 4:
the ginseng milk powder comprises the following components in parts by weight: 1 part of ginseng, 45 parts of desalted whey powder, 30 parts of skimmed milk powder, 10 parts of glucose, 4 parts of galacto-oligosaccharide, 0.5 part of medlar, 10 parts of rhizoma polygonati and 3 parts of probiotic powder. The preparation method is the same as in example 1.
The preparation method of the probiotic powder comprises the following steps:
A) dissolving chitosan in 1 wt% acetic acid solution to obtain chitosan solution;
B) activating bacillus coagulans, inoculating the activated bacillus coagulans into an MRS culture medium, and performing anaerobic culture at 37 ℃ to obtain a seed solution; after the multi-generation seed liquid amplification culture, inoculating the seed liquid in a fermentation tank, and carrying out anaerobic culture in an MRS culture medium at 37 ℃ to the late logarithmic phase to obtain probiotic fermentation liquid; centrifuging the fermentation liquor at 4000r/min and 4 ℃ for 10min, collecting bacterial sludge, and washing out the bacterial sludge by using a phosphate buffer solution with the pH value of 6.8 to obtain a probiotic bacterial suspension;
C) mixing a chitosan solution, a gelatin solution, a probiotic bacterial suspension, xylo-oligosaccharide, fructo-oligosaccharide solution and an emulsifier Tween 80 at 40 ℃, and uniformly stirring to obtain an emulsion, wherein the mass ratio of the chitosan to the gelatin to the probiotic bacterial suspension to the xylo-oligosaccharide to the fructo-oligosaccharide to the Tween 80 is 7:9:1:0.1:0.2:0.2, and the mass concentration of the chitosan is 7%; adjusting the pH of the emulsion to 6.5 by using a sodium hydroxide solution, and stirring and reacting at constant temperature for 25 min;
D) and cooling the reacted mixed solution to 5 ℃, adding glutaraldehyde with the volume ratio of 1:9 to the emulsion, continuing to stir for reaction for 25min, adjusting the pH of the system to 4.0 by using an acetic acid solution, continuing to stir for 18min, and filtering, washing and drying the product to obtain the probiotic powder.
Example 5:
the ginseng milk powder comprises the following components in parts by weight: 1 part of ginseng, 40 parts of desalted whey powder, 25 parts of skimmed milk powder, 10 parts of glucose, 4 parts of galacto-oligosaccharide, 10 parts of medlar, 5 parts of rhizoma polygonati and 2 parts of probiotic powder. The preparation method is the same as in example 1.
The preparation method of the probiotic powder comprises the following steps:
A) adding chitosan into a mixed solvent of water and ethanol in a volume ratio of 1:1.5, then adding epoxy chloropropane, stirring and reacting for 3.5h at 72 ℃, filtering, washing and drying a product to obtain epoxy chloropropane modified chitosan; wherein the adding proportion of the chitosan, the mixed solvent and the epichlorohydrin is 1 g: 50mL of: 12.5 mL;
B) adding L-aspartic acid into water for dissolving, adding sodium carbonate to adjust the pH value of the solution to 12.5, reacting for 24 hours at 80 ℃, filtering, washing and drying a product to obtain amino acid modified chitosan, wherein the mass ratio of the L-aspartic acid to the epichlorohydrin modified chitosan is 6: 1;
C) dissolving amino acid modified chitosan in acetic acid-sodium acetate buffer solution with pH of 6.0 to obtain modified chitosan solution;
D) activating bacillus coagulans, inoculating the activated bacillus coagulans into an MRS culture medium, and performing anaerobic culture at 37 ℃ to obtain a seed solution; after the multi-generation seed liquid amplification culture, inoculating the seed liquid in a fermentation tank, and carrying out anaerobic culture in an MRS culture medium at 37 ℃ to the late logarithmic phase to obtain probiotic fermentation liquid; centrifuging the fermentation liquor at 4000r/min and 4 ℃ for 10min, collecting bacterial sludge, and washing out the bacterial sludge by using a phosphate buffer solution with the pH value of 6.8 to obtain a probiotic bacterial suspension;
E) mixing the modified chitosan solution with a gelatin solution, a probiotic bacterial suspension, xylo-oligosaccharide, fructo-oligosaccharide solution and an emulsifier Tween 80 at 40 ℃, and uniformly stirring to obtain an emulsion, wherein the mass ratio of the modified chitosan to the gelatin to the probiotic bacterial suspension to the xylo-oligosaccharide to the fructo-oligosaccharide to the Tween 80 is 7:9:1:0.1:0.2:0.2, and the mass concentration of the modified chitosan is 7%; adjusting the pH of the emulsion to 4.1 by using an acetic acid solution, and stirring at constant temperature for reaction for 25 min;
F) and cooling the reacted mixed solution to 5 ℃, adding glutaraldehyde with the volume ratio of 1:9 to the emulsion, continuing to stir for reaction for 25min, adjusting the pH of the system to 8.5 by using a sodium hydroxide solution, continuing to stir for 18min, and filtering, washing and drying the product to obtain the probiotic powder.
Example 6:
the preparation method of the probiotic powder used in example 6 was:
A) adding chitosan into a mixed solvent of water and ethanol in a volume ratio of 1:1.5, then adding epoxy chloropropane, stirring and reacting for 3.5h at 72 ℃, filtering, washing and drying a product to obtain epoxy chloropropane modified chitosan; wherein the adding proportion of the chitosan, the mixed solvent and the epichlorohydrin is 1 g: 50mL of: 12.5 mL;
B) adding glycine into water to dissolve, adding sodium carbonate to adjust the pH value of the solution to 11.1, then adding epoxy chloropropane modified chitosan, reacting for 23 hours at 80 ℃, filtering, washing and drying a product to obtain amino acid modified chitosan, wherein the mass ratio of the glycine to the epoxy chloropropane modified chitosan is 6: 1;
C) dissolving amino acid modified chitosan in acetic acid-sodium acetate buffer solution with pH of 6.0 to obtain modified chitosan solution;
D) activating bacillus coagulans, inoculating the activated bacillus coagulans into an MRS culture medium, and performing anaerobic culture at 37 ℃ to obtain a seed solution; after the multi-generation seed liquid amplification culture, inoculating the seed liquid in a fermentation tank, and carrying out anaerobic culture in an MRS culture medium at 37 ℃ to the late logarithmic phase to obtain probiotic fermentation liquid; centrifuging the fermentation liquor at 4000r/min and 4 ℃ for 10min, collecting bacterial sludge, and washing out the bacterial sludge by using a phosphate buffer solution with the pH value of 6.8 to obtain a probiotic bacterial suspension;
E) mixing the modified chitosan solution with a gelatin solution, a probiotic bacterial suspension, xylo-oligosaccharide, fructo-oligosaccharide solution and an emulsifier Tween 80 at 40 ℃, and uniformly stirring to obtain an emulsion, wherein the mass ratio of the modified chitosan to the gelatin to the probiotic bacterial suspension to the xylo-oligosaccharide to the fructo-oligosaccharide to the Tween 80 is 7:9:1:0.1:0.2:0.2, and the mass concentration of the modified chitosan is 7%; adjusting the pH of the emulsion to 4.1 by using an acetic acid solution, and stirring at constant temperature for reaction for 25 min;
F) and cooling the reacted mixed solution to 5 ℃, adding glutaraldehyde with the volume ratio of 1:9 to the emulsion, continuing to stir for reaction for 25min, adjusting the pH of the system to 8.5 by using a sodium hydroxide solution, continuing to stir for 18min, and filtering, washing and drying the product to obtain the probiotic powder.
The rest is the same as in example 1.
Example 7:
the preparation method of the probiotic powder used in example 7 was:
A) adding chitosan into a mixed solvent of water and ethanol in a volume ratio of 1:1.5, then adding epoxy chloropropane, stirring and reacting for 3.5h at 72 ℃, filtering, washing and drying a product to obtain epoxy chloropropane modified chitosan; wherein the adding proportion of the chitosan, the mixed solvent and the epichlorohydrin is 1 g: 50mL of: 12.5 mL;
B) adding L-aspartic acid and glycine into water to dissolve, adding sodium carbonate to adjust the pH value of the solution to 11.1, then adding epoxy chloropropane modified chitosan, reacting at 80 ℃ for 23h, filtering, washing and drying the product to obtain amino acid modified chitosan, wherein the mass ratio of the L-aspartic acid to the glycine to the epoxy chloropropane modified chitosan is 4.5:1.5: 1;
C) dissolving amino acid modified chitosan in acetic acid-sodium acetate buffer solution with pH of 6.0 to obtain modified chitosan solution;
D) activating bacillus coagulans, inoculating the activated bacillus coagulans into an MRS culture medium, and performing anaerobic culture at 37 ℃ to obtain a seed solution; after the multi-generation seed liquid amplification culture, inoculating the seed liquid in a fermentation tank, and carrying out anaerobic culture in an MRS culture medium at 37 ℃ to the late logarithmic phase to obtain probiotic fermentation liquid; centrifuging the fermentation liquor at 4000r/min and 4 ℃ for 10min, collecting bacterial sludge, and washing out the bacterial sludge by using a phosphate buffer solution with the pH value of 6.8 to obtain a probiotic bacterial suspension;
E) mixing the modified chitosan solution with a gelatin solution, a probiotic bacterial suspension, xylo-oligosaccharide, fructo-oligosaccharide solution and an emulsifier Tween 80 at 40 ℃, and uniformly stirring to obtain an emulsion, wherein the mass ratio of the modified chitosan to the gelatin to the probiotic bacterial suspension to the xylo-oligosaccharide to the fructo-oligosaccharide to the Tween 80 is 7:9:1:0.1:0.2:0.2, and the mass concentration of the modified chitosan is 7%; adjusting the pH of the emulsion to 4.1 by using an acetic acid solution, and stirring at constant temperature for reaction for 25 min;
F) and cooling the reacted mixed solution to 5 ℃, adding glutaraldehyde with the volume ratio of 1:9 to the emulsion, continuing to stir for reaction for 25min, adjusting the pH of the system to 8.5 by using a sodium hydroxide solution, continuing to stir for 18min, and filtering, washing and drying the product to obtain the probiotic powder.
The rest is the same as in example 1.
Example 8:
the preparation method of the probiotic powder used in example 8 was:
A) adding chitosan into a mixed solvent of water and ethanol in a volume ratio of 1:1.5, then adding epoxy chloropropane, stirring and reacting for 3.5h at 72 ℃, filtering, washing and drying a product to obtain epoxy chloropropane modified chitosan; wherein the adding proportion of the chitosan, the mixed solvent and the epichlorohydrin is 1 g: 50mL of: 12.5 mL;
B) adding L-aspartic acid and glycine into water for dissolving, adding sodium carbonate to adjust the pH of the solution to 11.1, then adding epichlorohydrin modified chitosan, and reacting for 16h at 80 ℃; then adding sodium carbonate to adjust the pH value of the solution to 12.5, continuously reacting for 7 hours at the temperature of 80 ℃, filtering, washing and drying the product to obtain amino acid modified chitosan, wherein the mass ratio of the L-aspartic acid to the glycine to the epoxy chloropropane modified chitosan is 4.5:1.5: 1;
C) dissolving amino acid modified chitosan in acetic acid-sodium acetate buffer solution with pH of 6.0 to obtain modified chitosan solution;
D) activating bacillus coagulans, inoculating the activated bacillus coagulans into an MRS culture medium, and performing anaerobic culture at 37 ℃ to obtain a seed solution; after the multi-generation seed liquid amplification culture, inoculating the seed liquid in a fermentation tank, and carrying out anaerobic culture in an MRS culture medium at 37 ℃ to the late logarithmic phase to obtain probiotic fermentation liquid; centrifuging the fermentation liquor at 4000r/min and 4 ℃ for 10min, collecting bacterial sludge, and washing out the bacterial sludge by using a phosphate buffer solution with the pH value of 6.8 to obtain a probiotic bacterial suspension;
E) mixing the modified chitosan solution with a gelatin solution, a probiotic suspension and an emulsifier Tween 80 at 40 ℃, and uniformly stirring to obtain an emulsion, wherein the mass ratio of the modified chitosan to the gelatin to the probiotic suspension to the Tween 80 is 7:9:1:0.2, and the mass concentration of the modified chitosan is 7%; adjusting the pH of the emulsion to 4.1 by using an acetic acid solution, and stirring at constant temperature for reaction for 25 min;
F) and cooling the reacted mixed solution to 5 ℃, adding glutaraldehyde with the volume ratio of 1:9 to the emulsion, continuing to stir for reaction for 25min, adjusting the pH of the system to 8.5 by using a sodium hydroxide solution, continuing to stir for 18min, and filtering, washing and drying the product to obtain the probiotic powder.
The rest is the same as in example 1.
Comparative example 1:
the ginseng milk powder in the comparative example 1 comprises the following components in parts by weight: 2 parts of ginseng, 36 parts of desalted whey powder, 30 parts of skimmed milk powder, 15 parts of glucose, 5 parts of medlar, 10 parts of rhizoma polygonati and 1 part of probiotic powder. The rest is the same as in example 1.
Comparative example 2:
the ginseng milk powder in the comparative example 2 comprises the following components in parts by weight: 1 part of ginseng, 45 parts of desalted whey powder, 30 parts of skimmed milk powder, 15 parts of glucose, 5 parts of medlar, 10 parts of rhizoma polygonati and 1 part of probiotic powder. The rest is the same as in example 1.
Comparative example 3:
the ginseng milk powder in the comparative example 3 comprises the following components in parts by weight: 1 part of ginseng, 55 parts of desalted whey powder, 15 parts of skimmed milk powder, 20 parts of glucose, 5 parts of medlar and 1 part of probiotic powder. The rest is the same as in example 1.
The embedding rate, stability, acid resistance and enteric solubility of the probiotic powder prepared in the above examples were tested, and the results are shown in tables 1 to 3.
The method for testing the embedding rate comprises the following steps: adding 0.1g of probiotic powder into 50mL of artificial intestinal juice (potassium dihydrogen phosphate 6.8g is dissolved in 500mL of water, the pH is adjusted to 6.8 by using 0.4% sodium hydroxide solution, 10g of pancreatin is dissolved in a proper amount of water, the two solutions are mixed and added with water to a constant volume of 1000mL), disintegrating for 1h in a shaking table incubator at 37 ℃ and 180rpm, and then absorbing 1mL of probiotic powder to perform constant temperature culture at 37 ℃ for 48h to determine the viable count of the bacillus coagulans. The above experiment was performed in triplicate. The encapsulation rate is the number of living bacteria in the microcapsule/the number of added living bacteria x 100%.
The stability test method comprises the following steps: weighing 10g of probiotic powder, sealing with platinum paper, placing in a constant-temperature incubator with relative humidity of 60% -65% and temperature of 37 ℃ for 3 months, taking 1 part (1g) per month, and counting viable bacteria by adopting a 10-fold dilution method.
The acid resistance test method comprises the following steps: taking 0.1g of probiotic powder, respectively placing the probiotic powder into triangular flasks containing 50mL of artificial gastric juice (hydrochloric acid 16.4mL, pepsin 10g, water is added and the volume is adjusted to 1000mL) with the pH value of 1.2, culturing for 3h in a shaking incubator at 37 ℃ and the rotating speed of 180rpm, taking the artificial gastric juice as a blank sample, sampling every hour, measuring the light transmittance at 600nm, and analyzing the acid resistance of the probiotic powder according to the change of the light transmittance.
The enteric solubility determination method comprises the following steps: adding 0.1g of probiotic powder into 50mL of artificial intestinal juice with the pH value of 6.8, disintegrating for 1h in a shaking table incubator at 37 ℃ and the rotation speed of 180rpm, taking the artificial intestinal juice as a blank sample, sampling every 15min, measuring the light transmittance at 600nm, and analyzing the disintegration condition of the probiotic powder in the artificial intestinal juice according to the change of the light transmittance.
Table 1: and testing the embedding rate and stability of the probiotic powder.
Table 2: and (5) testing the acid resistance of the probiotic powder.
Table 3: results of the probiotic powder enteric test.
As can be seen from tables 1 to 3, the probiotic powder prepared by the method of the invention in examples 1 to 3 has high embedding rate and good storage stability; the light transmittance is basically kept unchanged in the process of treating in the artificial gastric juice for 3 hours, which shows that the probiotic powder is basically not disintegrated and released in the gastric juice; when the probiotic powder is treated in the artificial intestinal juice, the light transmittance is obviously reduced in the first 30min, the light transmittance is basically kept unchanged after 30min, and the observation shows that the solution does not contain solid particles after 30min, which indicates that the probiotic powder can be completely disintegrated in the artificial intestinal juice for 30min, releases probiotics and is beneficial to the effect of the probiotics.
In example 4, unmodified chitosan and gelatin are used for complex coacervation to serve as a wall material, and the light transmittance of the probiotic powder is reduced after the probiotic powder is treated in the artificial gastric juice for 1 hour, which indicates that the probiotic powder is not resistant to gastric acid when the unmodified chitosan is used as the wall material. In example 5, only L-aspartic acid is used for modifying chitosan, so that the embedding rate of probiotic powder is low, and thalli cannot be effectively protected; this is probably because the ratio of carboxyl groups introduced by modification with only L-aspartic acid is too large, and the modified chitosan has low solubility at pH around 4 and is difficult to efficiently undergo complex coacervation and crosslinking with gelatin. In example 6, when only glycine is used to modify chitosan, the embedding rate of the probiotic powder is also low, the gastric acid resistance is poor, and the disintegration rate in intestinal juice is also reduced; it is possible that it is difficult to balance the positive charge formed by protonation of the amino group in chitosan due to insufficient carboxyl groups introduced when modified with glycine alone. In example 7, conditions of the reaction of L-aspartic acid and glycine with chitosan were changed, and the reaction was carried out at a pH of about 11.0, and since the optimum pH for the reaction of L-aspartic acid with epichlorohydrin could not be achieved, the grafting ratio of L-aspartic acid was low, which also resulted in insufficient carboxyl groups introduced, and decreased entrapment rate and gastric acid resistance of the probiotic powder. However, in example 8, no oligosaccharide was added to the core material of the probiotic powder, and the storage stability of the probiotic was significantly reduced compared to that in example 1, indicating that the oligosaccharide was beneficial to improving the storage stability of the probiotic.
The sensory properties of the ginseng milk powders obtained in the above examples and comparative examples were scored by randomly selecting 100 volunteers, the evaluation criteria are shown in table 4, and the evaluation results are shown in table 5.
Table 4: and (4) sensory evaluation criteria.
Table 5: and (5) sensory evaluation results of the ginseng milk powder.
As can be seen from the results in table 5 and the description of the volunteers, the ginseng milk powder prepared by the formula of the present invention in the examples has no unpleasant taste, is not too sweet, is not greasy easily, and can satisfy taste buds of most people, although ginseng is added; and the long-term eating of the food can not cause excessive internal heat, and is beneficial to improving the gastrointestinal function.
In the comparative example 1, the addition amount of the ginseng is increased, and the ginseng is bitter when being drunk and has poor taste; in comparative example 2, the glucose content is reduced, the whey powder content is increased, and the taste is also affected due to insufficient sweetness during drinking; in the comparative example 3, the content of whey powder is increased, the content of milk powder is reduced, and the rhizoma polygonati is subtracted, so that the satiety is insufficient after drinking, and the internal heat is easy to get up.
Claims (10)
1. The ginseng milk powder is characterized by comprising the following components in parts by weight: 1 part of ginseng, 35-45 parts of whey powder, 20-30 parts of milk powder, 5-15 parts of glucose and 3-5 parts of oligosaccharide.
2. The ginseng milk powder according to claim 1, wherein the components further comprise 0.5-10 parts of medlar, 5-10 parts of rhizoma polygonati and 1-3 parts of probiotic powder.
3. The ginseng milk powder according to claim 2, wherein the probiotics in the probiotic powder are selected from one or more of bifidobacterium lactis, bifidobacterium adolescentis, bifidobacterium infantis, bifidobacterium bifidum, bifidobacterium longum, lactobacillus acidophilus, lactobacillus casei and bacillus coagulans.
4. The ginseng milk powder according to claim 1, wherein the oligosaccharide is one or more selected from fructo-oligosaccharide, xylo-oligosaccharide, galacto-oligosaccharide, malto-oligosaccharide, stachyose, raffinose, soybean oligosaccharide and isomalto-oligosaccharide.
5. The ginseng milk powder according to claim 1, wherein the whey powder is desalted whey powder, and the milk powder is skimmed milk powder.
6. A method for preparing ginseng milk powder according to any one of claims 1 to 5, which is characterized by comprising the following steps:
(1) drying the ginseng;
(2) ginseng crushing: pulverizing dried Ginseng radix into superfine Ginseng radix powder of 1500 meshes or more;
(3) crushing auxiliary materials;
(4) mixing materials: mixing the superfine Ginseng radix powder and other adjuvants at a certain proportion, stirring, and sterilizing to obtain the Ginseng radix milk powder.
7. The method for preparing ginseng milk powder according to claim 6, wherein the ginseng is dried until the water content is less than or equal to 5% in the step (1); and (2) crushing at the temperature of-5-0 ℃.
8. The method for preparing ginseng milk powder according to claim 6, wherein the medlar and the sealwort are crushed into medlar powder and rhizoma polygonati powder with the grain size of more than or equal to 1000 meshes in the step (3).
9. The preparation method of the ginseng milk powder according to claim 6, wherein the instant sterilization is carried out at ultra-high temperature in the step (4), wherein the sterilization temperature is 135-140 ℃ and the sterilization time is 4-8 s; the probiotic powder is added after the sterilization is finished.
10. The method for preparing ginseng milk powder according to claim 6, wherein the ginseng milk powder is filled and sealed after being mixed, and the sealed storage is performed by adopting a PVC composite film bag which is vacuumized and filled with mixed gas of nitrogen and carbon dioxide.
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