| Ginseng is a rare traditional Chinese medicine in China, which belongs to Araliaceae perennial herb. Ginseng mainly contains ginseng saponin, ginseng polysaccharide, ginseng protein and other bioactive components. It is the material base of "the king of the grass". Ginseng extract is extracted and transformed into ginseng, and the active ingredients are more easily absorbed than Ginseng, which has the characteristics rapid onset, strong activity and so on. The main components are ginseng saponins, with enhanced immunity, anti-fatigue, anti- tumor, anti-hypoxia, anti- aging, The main components of ginseng saponin, with enhanced immunity, anti-fatigue, anti-tumor, anti-anoxia, a variety of pharmacological effects of anti-aging, hypoglycemic and other pharmacological effects.Whey is the production of cheese or casein portion of the remaining liquid after precipitation of casein in milk, which retains 55% of the nutrients in milk. Since whey protein has a high absorbency, complete amino acid composition, low in fat and cholesterol, can anti-aging, promote heart health, cancer, enhance immunity, improve bone mass and control weight,it is conducive to the promotion of health and is one of the most common protein supplement products todayGinseng whey protein polypeptide beverage, mainly made of ginseng and whey protein, is a kind of healthy and nutritional beverage with unique taste, which was made through enzymolysis, mixing, homogenization, sterilization and filling. And its stability and activity were studied, the test results are as follows:1. The preparation of whey protein polypeptides, the conditions of enzymatic hydrolysis by neutral protease and flavor protease were optimized through the single factor experiment. The optimum conditions were as follows: temperature 55℃, p H 7, time 5h and the amount of enzyme 4%.2.Ginseng whey protein polypeptide beverage was mainly made of ginseng extract and whey protein polypeptide. The processing techniques were researched by single factor experiment and orthogonal design experiment, the optimum conditions were whey powder WPC-80, whey protein content 0.5%, ginseng extract content 0.2%, secondary sterilization time 15 min. The primary and secondary factors of the parameters were as follows: ginseng extract content > whey protein content > second sterilization time > whey powder type.3. Through the single factor experiment, the stabilizer type of the ginseng whey protein polypeptide drink was screened. On the basis of the determination of stabilizer type, the concentration was optimized by single factor experiment, and the optimum compound ratio was pectin 0.12%, cmc 0.12%, and STPP 0.12%4. The content of functional index of ginseng whey protein polypeptide beverage was determined, and its content of ginseng saponin was(39.62±0.05) mg/100 m L, which can exert its function to meet the needs of the human body.5. The storage stability was studied. Within 6 months, the sensory scores were over 7 points and the sensory evaluation was good. Within 6 months the p H value was in a state of equilibrium, and the change degree of the precipitation rate and the stability coefficient were small, and all the indexes of the beverage in 8 months were in line with the national standards for milk beverage. Therefore, the development of ginseng whey protein polypeptide beverage has good storage stability and health indicators, suitable for the production in the factory with shelf life of 6 months。.6. The antioxidant activity and hypoglycemic activity of ginseng whey protein polypeptide beverage was studied by means of in vitro test. The results showed that the beverage has a strong ability to scavenge DPPH radicals, hydroxyl radicals and superoxide anion radicals, with strong antioxidant activity; and the beverage has strong inhibition of α-glucosidase, with strong hypoglycemic activity. Human long-term drinking can delay aging, enhance immunity, prevent high blood sugar and other diseases. |
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