| Ginseng(Panax ginseng C.A.Mey)is a perennial precious plant.Ginseng has a very high medicinal value and has been praised by traditional Chinese medicine in China.It has a history of application for more than 2 000 years.Its functional components include triterpenoids(glycosides),terpenes,polyacetylene,phenols,polysaccharides,peptidoglycans,fatty acids and vitamins,etc.A large number of modern medical experimental studies have shown that ginseng has clinical significance for myocardial ischemia and cardiovascular treatment.On September 4,2012,the National Family Planning Commission of People’s republic of China issued the"Notice on the Approval of Ginseng(Ginseng Planting)as a New Resource Food"(No.17 of 2012),which opened the door for Ginseng to enter the food field.With the development of science and technology and people’s understanding of the medicinal value and food value of ginseng,ginseng is widely used as a raw material for the development of a variety of foods.Mulberry is rich in nutritional value and contains all kinds of nutrients necessary for the human body.The ginseng and mulberry were processed in this experiment,and added to the raw milk,through homogenization,sterilization,inoculation,fermentation to prepare a probiotic effect of ginseng and mulberry yogurt.At the same time the physical and chemical indexes,nutritional characteristics were analyzed.The optimum formula for the preparation of ginseng mulberry yogurt were determined by single factor experiment:0.005%ABY-3,0.6%ginseng powder,6.0%mulberry juice,6.5%sugar.The hygienic and microbial indexes(coli,the total number of colony)of yogurt reached the national standard,the total number of yeasts was 0.02×10~2 CFU/mL in the 4 week,and the total number of yeasts was 0.35×10~2 CFU/mL at the end of the 8week. |
