| At present,the domestic and foreign ginseng(Panax ginseng C.A.Meyer)sales market is mainly based on medicinal materials and decoction pieces,but has a low share in the food processing field and lacks specialty products.In order to increase the diversity of ginseng functional products and improve the palatability of ginseng food,it is planned to develop a ginseng lotus seed drink based on preliminary research and evaluate the quality of the product.The experiment uses ginseng,lotus seeds,and lotus root powder as raw materials,and uses twin-screw extrusion technology for extrusion and expansion.The response surface experimental design method is applied to optimize the expansion process;and the expanded products obtained under the optimal process are refined into humans.Ginseng lotus seed drink.In the experiment,the physical and chemical properties,nutritional components and characteristic components of the raw materials of ginseng lotus seed drink before and after puffing were tested and analyzed,and the corresponding quality standards of ginseng lotus seed drink were formulated to enrich the ginseng food industry market.The specific results are as follows:1.Using ginseng,lotus seeds,and lotus root powder as raw materials,the compatibility ratio of the three,the screw speed,and the temperature of the third zone of the barrel are the influencing factors,and the sensory score,expansion degree,water solubility index(WSI)and water absorption index(WAI)of the expanded products are evaluation indicators to obtain the best single-factor process conditions are: The ratio of ginseng-lotus seed-lotus root flour is 3:1:2,the screw speed is 25 Hz,and the temperature of the third zone of the barrel is 120℃.Based on single-factor experiments and using response surface optimization experiments,the optimal processing technology is obtained: the ratio of ginseng-lotus seed-lotus root flour is 3:1:2,the screw speed is 26 Hz,and the temperature of the third zone of the barrel is 120℃,under the optimal technology,the puffing degree of the product is 2.85,and the sensory score is 36.75.2.Under the optimal process conditions,the gelatinization degree,water solubility index(WSI),water absorption index(WAI)and other indexes of the expanded products of ginseng lotus seed decoction pieces increased significantly;Compared with the raw materials of ginseng lotus seeds,the content of soluble polysaccharides and amylose in puffed products was significantly increased,and the content of fat,protein,total starch,and amylopectin were all decreased.3.After extrusion processing,the content of total ginseng saponins decreased by 3.75%;in ginseng diol saponins: ginsenoside Rb1、Rb2、Rb3、Rc content decreased,and ginsenoside Rd content increased;ginseng triol saponins: ginseng The content of saponin Rg1 and Re decreased,and the content of ginsenoside Rf and Rg2 increased.Compared with the raw materials,rare ginsenosides Rg3,Rh1 and Rh2 were detected in the puffed products.4.On the basis of the above experiments,product development was carried out on the puffed products produced under this process,ginseng lotus seed decoction pieces were produced,and product quality standards were made.After testing,compared with the raw materials of ginseng lotus seed drink without puffing processing,the soluble active ingredients of ginseng lotus seed drink produced under this process have significantly higher dissolution volume.Among them,the dissolution rates of soluble polysaccharides and total ginsenosides increased by 53% and 70%,respectively.The application of extrusion processing technology can change the nutritional content of the extruded ginseng product and improve the physical and chemical properties of the product.The transformation of rare ginsenosides improves the production value of ginseng foods,and opens up ways to develop featured ginseng foods.The development example of ginseng lotus seed decoction pieces in this experiment lays the foundation of actual production practice for the processing of ginseng and its product development. |
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