Preparation Of Ginseng Juice And Compound Beverage Of Ginseng And Jerusalem Artichoke

Ginseng is a kind of traditional Chinese medicine,which was approved as a new resource food by the Ministry of health in 2012.Traditional ginseng extraction is based on drug extraction process,which can not meet the application requirements of food.In this study,ginseng extraction,processing and product development were carried out from the perspective of food processing.In this study,ginseng was extracted by slow grinding with stone mill;Ginseng juice was clarified by two-step centrifugation combined with gradient polypropylene microfiltration membrane;A compound beverage of ginseng and Jerusalem artichoke was developed with clarified ginseng juice as the main raw material.The results are as follows:(1)The preparation technology of ginseng juice was determinedTaking dried ginseng as raw material,the best technological parameters were obtained by single factor and uniform test: ginseng was softened at 58 ? for 56 min,then ginseng was cut into 3 mm thin slices,and the ginseng slices were grinded twice with a stone mill.The ginseng liquid can keep the original flavor of ginseng juice,without other peculiar smell,and can meet the taste requirements of subsequent beverage production.(2)Study on filtration of ginseng juice by polypropylene membraneGinseng juice was treated by polypropylene membrane filtration.The gradient clarification process of centrifugal pretreatment and step-by-step polypropylene membrane filtration was studied,and the relevant data were determined.The results show that the pore size is 10?0.22?m The p H value and soluble solid content of ginseng juice remained unchanged after filtration with polypropylene membrane;After 0.1 ?m The p H value and the content of soluble solids decreased after membrane filtration;After centrifugation and 1?0.1 ?m The results showed that the density and turbidity of the extract decreased gradually,the content of ginsenoside decreased in three levels,and the phenomenon of butanol was more and more obvious under laser irradiation.The results show that the gradient clarification process of centrifugal pretreatment and step-by-step polypropylene membrane filtration is feasible,and the pore size of the membrane is 0.22 ?m is the best.(3)A compound beverage of ginseng and Jerusalem artichoke was developed by uniform designSingle factor experiment and uniform design were used to optimize the formulation of ginseng and Jerusalem artichoke compound beverage.Sensory evaluation was carried out by combining five indexes of tissue state,smell,taste,color and taste.The results showed that the best formula(by weight)was ginseng juice 17.2 g,Jerusalem artichoke juice 36.2 g,jujube juice5.6 g,hawthorn juice 15 g,CMC liquid 33 g,rock sugar solution 5 g,The beverage prepared according to this formula has golden color,sweet and sour taste.The product contains both ginsenoside and dietary fiber.