Study On The Preparation Of Ultrafine Powder Of Panax Ginseng And Its Characteristics And Application

Ginseng(Panax ginseng C.A.Mey) for Araliaceae Panax perennial herbaceous perennial, nickname yellow ginseng, God grass, King of Herbs. The ginseng is mainly produced in the Northeast China, North Korea, South Korea, Japan, eastern Russia. The ginseng main ingredients of ginseng saponin, with increasing immune function, regulate the central nervous system, hypoglycemic effect, at present ginseng as a new resource food raw materials can be used in food, there are ginseng rice, ginseng wine, ginseng tea and so on. According to the characteristics of ginseng raw material can also be ultrafine grinding process, will develop ginseng superfine food. Ultrafine grinding technology is a high-tech has better prospects for development, raw materials can be processed into micron or nanoscale powder. Superfine grinding technology is to make not suitable for direct consμmption of food powder, powder flowability is improved, the hydration properties improved, is conducive to the production of functional food, more beneficial to the hμman body of active ingredients in raw material release and absorption, fully demonstrated the superfine grinding technology in food industry development value.This experiment using ginseng as the main raw material, through nano high-energy shock grinding processing ginseng into superfine powder, on the effect of ginseng ultra-fine powder grinding time, moisture content, ball to powder ratio(i.e. quality ratio) and grinding mediμm ball size of four single factors were studied, angle of repose of the ginseng powder, such as integrated slip angle characteristic physical and chemical indicators were measured and analyzed. At the same time, select the best quality ginseng super fine powder as raw material production, the processing technology and formula of ginseng tablets was studied. The experimental results are as follows:1. The process parameters of ginseng ultrafine grinding were determined. The process of ginseng processed into ultrafine powder, through the single factor experiment, make sure three factors to determine the effect of super fine powder is significant. Selection of milling time, ball to powder ratio, ball size three variables, response surface experiments, obtained in the ultrafine grinding of the optimμm process parameters for grinding time is 6h, ball to powder ratio of 3:1, ball size for each half ball 10 mm and 12 mm.2. The characteristics of ultra fine powder powder were determined. After the adoption of Ginseng by ultra micro grinding technology, the physical characteristics of the ginseng powder was improved and the mobility was improved. And ordinary ginseng powder(120 target standard sieve) compared, ginseng superfine powder angle of repose 31.32 degrees, increased to 50.19 degrees; slip angle 48.59 degrees, reduced to 32.55 degree; water holding capacity of 3.82%, reduced to 2.18%; expansion force 88.32%, reduced to 56.12%; bulk density 0.452g/mL, increased to 0.588g/mL; water-soluble 22.16%, increased to 25.36%; hygroscopic 10.05%, increased to 11.96%; The lightness value L of ginseng superfine powde from 79.21 increased to 89.17.3. According to the test of water content and particle forming rate of tablets, obtained the optimμm granulating process was 65% ethanol as wetting agent, at 55°C dried 2h. Under this condition, ginseng powder particle formation rate of 92.6%.4. The formulation of ginseng micropowder tablet. Comparison of ginseng by orthogonal superfine powder dosage, the amount of microcrystalline cellulose, the amount of citric acid and stevia, the sensory quality as evaluation index of ginseng micropowder tablet. Combination of filler, excipient, wetting agent and the best formula: Ginseng micropowder 35% and 10% of microcrystalline cellulose, stevioside 0.05%, 0.8% of citric acid, corn starch 5% and 10% maltodextrin, before pressing according to the proportion of adding 1% magnesiμm stearate. Ginseng superfine powder according to the above formula made of ginseng tablets another on a special flavor, sweet and sour coordination, good disintegration, tablet hardness and forming its rate of are respectively 86.0N and 97.0%.