人参超微粉制备及在酸奶应用研究

Study on the Preparation of Ultrafine Powder of Ginseng and Effect on the Quality of Yogurt

摘要: 以人参为原料，制备人参超微粉并观察其微观结构测定其粒径分布，将其应用酸奶中。实验结果表明：超微人参粉的粒径分布一致性为0.713，同时其人参多糖和皂甙的浸出率分别为(22.24 ± 0.03)和(6.89 ± 0.09) mg/l。通过响应面实验确定了其最优配方:菌种ABY-3的添加量为0.006%、人参超微粉的添加量为0.7%、白砂糖的添加量为6.5%。

Abstract: The ultrafine powder of ginseng was prepared and its particle size distribution was observed and yogurt was prepared with Ginseng ultra fine powder. The consistency of the particle size distribution of ultrafine ginseng powder was 0.713, and the yield of ginseng polysaccharide and saponin was (22.24 ± 0.03) and (6.89 ± 0.09) mg/l. In yoghurt, the addition of ABY-3 was 0.006%, the addition of ginseng ultra powder fine was 0.7%, and the addition of sugar was 6.5% which determined by response surface experiment.