Research On Processing Technology Of Ginseng Whey Fermented Beverage

In this paper, ginseng and whey were used as the main raw materials, and ginseng was soaked and washed to obtain the ginseng extract. Then, the ginseng was mixed with 10% whey solution according to a certain proportion and fermented. The ginseng whey fermentation liquid has the functions of promoting the growth of probiotics in human intestinal tract and digestion, besides having the biological characteristics of ginseng polysaccharide and whey.The factors affecting the taste of ginseng whey fermentation liquid were optimized by single factor test, such as the ratio of whey and ginseng extract, inoculation amount of fermentation agent, fermentation time and fermentation temperature. The optimal formulation of the beverage and the stabilizer formulation were optimized to obtain the ginseng whey-flavored fermented beverage with pleasant taste and unique flavor. The results showed that the ratio of whey and ginseng extract was 2: 1, the inoculation amount was 5%, and the optimal fermentation temperature was 36 ?. The optimum formulation of the beverage was as follows: 75% of ginseng whey fermentation solution, 4.5% of sucrose, 0.5% of citric acid and 10% of orange juice. The formula of beverage stabilizer was 0.2% sodium carboxymethyl cellulose, 0.06% pectin and 0.10% sucrose ester.The experiment measued the content of some important components, including the total solid content was 7.08±0.43%, the protein content was 1.05 + 0.21%, the ash content was 0.51±0.13%, the ginseng polysaccharide content was 3.36 + 0.024%, the vitamin C content was 0.23 + 0.21 %, the total free amino acids was 4.15±0.27 mg/m L?...