Study On Lipid-lowering Activity Of Ginseng Dietary Fiber And Development Of Related Foods

In this paper,ginseng residue from ginseng processing plant was used as raw material to extract dietary fiber from ginseng residue,and its lipid-lowering effect in obese mice was studied,which also provided a theoretical basis for functional new products of ginseng dietary fiber.(1)The effect of ginseng dietary fiber on lowering blood lipid in mice was studied by establishing hyperlipidemia mouse model.Male mice were divided into blank control group,high-fat model group,positive control group,ginseng Soluble dietary fiber(SDF)low 10mg/kg,medium 20mg/kg,high 30mg/kg dose group,ginseng Insoluble dietary fiber(IDF)low 10mg/kg,medium 20mg/kg,high 30mg/kg dose group.After feeding for 30 days,the serum levels of total cholesterol(TC),triglyceride(TG),low-density lipoprotein cholesterol(ldl-c),high-density lipoprotein cholesterol(hdl-c),malondialdehyde(MDA)and superoxide dismutase(SOD)were measured.The results showed that the medium dose of ginseng SDF can significantly reduce TC,TG and ldl-c in serum of hyperlipidemic mice,and significantly increase hdl-c.Compared with the ginseng IDF group,the ginseng SDF group has a significant effect on lowering blood lipid,and has an obvious effect on lowering blood lipid.(2)Single factor test and response surface analysis test were used to analyze the preparation technology of ginseng dietary fiber chewable tablets.And the prescription with good appearance,good taste and suitable hardness was screened out.The best preparation scheme was determined to be: maltodextrin 33.21%,stevia 0.54% and corn starch 15.41% were added according to the total quality of ginseng dietary fiber powder.The finished product of this formula has unique ginseng flavor,smooth surface,uniform color,delicate taste,non-fragile property and suitable hardness.(3)In order to study the formula of ginseng dietary fiber puffed food,single factor experiment and response surface analysis were used to optimize the adding amount of corn powder,soybean powder and coix seed powder in puffed food.On the basis of investigating the influence of single factor on the sensory index,degree of expansion and hardness of expanded food,the best combination of the three additives was determined by Box-Behnken response surface analysis with the sensory evaluation as the index.Response surface analysis results showed that corn flour 46.38%,soybean flour 9.47% and coix seed powder 33.88% were added according to the total quality of ginseng dietary fiber powder during the production of expanded food,by extruding,cutting,baking,seasoning and other processes,the nutritious and crispy ginseng dietary fiber extruded food was produced and its sensory and puffing properties were good.